easy chicken curry with sweet potatoes over coconut black rice

the best homemade 15 minute curry everrrrr. 

3 T yellow curry powder

½ t salt

2 lbs bonless, skinless organic chicken breasts, cubed

2 T coconut oil

1 T chopped shallot

2 t minced garlic

2 t chili paste

3 T fish sauce

3 T coconut sugar

1 t ginger powder

6 drops lemongrass essential oil (i use this instead of boiling in lemongrass stalks. it saves me loads of time, and i still get the amazing flavor!)

11/2 c bone broth

3 large carrots, cut into thin rounds

11/2 c full-fat coconut milk

1 yellow onion, sliced

2 med sweet potato, cut into 1” cubes

-combine 2 T curry powder and salt in a bowl and add chicken to toss. set aside for 30 min. heat oil in a medium pot over med heat and add shallot, garlic, chili paste and leftover 1 T curry powder. stir until fragrant, then add chicken and cook until edges of chicken are done-3-4 min. add fish sauce, coconut sugar, lemongrass oil, ginger & broth. bring to a boil, then reduce to a simmer. add carrots and sweet potatoes and cook 10 min, then add coconut milk and onion. cook until veggies are soft-about 15 min.

-for the coconut black rice, i cooked up a few cups of heirloom forbidden rice, once it was done i stirred in 3 T coconut oil, chopped cilantro and s + p to taste.

-serve curry over rice warm and toasty on a chilly day!

citrus & avocado salad with heavenly maple-garlic oat & pine nut croutons + plain yogurt

my mom always made us kiddos this salad growing up with butter lettuce, supremed grapefruit & oranges with avocado chunks and her homemade ranch dressing. it was one of the few salads that alllll the kids would actually eat! we loved it. 

so, here is a yummy take on that same childhood favorite with an added delicious must-have:

the sweet & savory granola crisps-or mapley garlic oat & pine nut croutons. yes. they're divine. I sometimes enjoy this with unsweetened homemade almond milk just as I would granola but I often find myself munching on it plain until it is gone!

I enjoy the salad dressed in only the juices of the citrus, then a small side of yogurt to eat with it (i am a big fan of plain sheep yogurt-easy for my body to digest, or unsweetened coconut yogurt). but your favorite homemade ranch dressing would also be divine.

"croutons":

1 c gf sprouted rolled oats

1/2 c shredded coconut

1/4 c pine nuts

1/4 c sunflower seeds

6 freshly minced garlic cloves

1/2 t sea salt

1/2 t black pepper

-preheat oven to 350F.

-mix all ingredients well in a large bowl. then mix in:

5 T melted coconut oil

1/4 c pure maple syrup (grade B)

-mix until combined. spread evenly onto a parchment lined baking sheet and pop in oven for 15-20 minutes until slightly golden on top. cool, break up into clusters and top salad. save the leftovers in a mason jar for yummy snackin'!

for the pretty salad:

chopped romaine/butter lettuce

supremed oranges & grapefruit (don't know what supreme is? learn how here. I slice them over the lettuce & squeeze out any extra juice left on the rind for a little "dressing")

avocado chunks

croutons from above

homemade ranch dressing or healthy unsweetened yogurt to serve

ps. I love almost all of REBBL brand drinks-but especially this one. I usually make my own golden milk but this one is so great on the go with all good ingredients. and I just discovered it tastes amazing poured over the "croutons"/granola above. yep. breakfast of champs!

grain free 5 minute zucchini bread (with melty chocolate chunks!)

ingredients

1 medium zucchini, cut into chunks

4 organic eggs

12 pitted soft dates

¼ c melted ghee or coconut oil

1 t vanilla 

½ c coconut flour

1 T cinnamon

1 t baking soda

1 T apple cider vinegar

¼ t sea salt

1/3 c chopped cacao paste or healthy chocolate chip

-preheat oven to 350F. add zucchini chunks, dates, eggs, ghee, and vanilla to a blender and blend until smooth. add the coconut flour, cinnamon, baking soda, apple cider vinegar and sea salt and blend once again until thoroughly mixed. stir in chopped cacao paste & pour into a regular sized well greased (or parchment lined) loaf pan. bake for 60 minutes, cool & enjoy!

seasonal kale, quinoa and brussels slaw

for the slaw:

3/4 c hazelnuts, roughly chopped (they were out of hazelnuts at the store so this time i just used macadamia nuts)

3 T coconut sugar

pinch of cayenne

2 small bunches or 1 large bunch Lacinato or Tuscan kale, stems removed and torn into small pieces

1/2 pound brussels sprouts, shredded

3/4 c cooked and cooled quinoa

2/3 c pomegranate seeds

3 green onions, thinly sliced

-add the hazelnuts, sugar and cayenne pepper to a small pan along with a pinch of sea salt and 1 t ghee or coconut oil. lightly toast until all the sugar is melted. cool on parchment paper.

-add nuts to a large bowl with the rest of the ingredients. 

for the dressing:

2 T chopped shallots

1/4 c apple cider vinegar

2 T fresh lemon juice

1 t pure maple syrup

1/4 c organic extra virgin olive oil

1/2 t sea salt

1/2 t fresh ground pepper

-add all ingredients to a blender and blend until smooth. pour over salad and mix well. enjoy immediately!

persimmon pie

this heavenly pie is easy, and the perfect way to use this delicious fruit! you want to buy semi-soft fuyu persimmons and peel them for best results.

crust:

11/2 c almond flour

2 T coconut flour

¼ c coconut oil

3 T pure maple syrup

1 t vanilla

½ t sea salt

-preheat oven to 325F. line the bottom of a pie pan with parchment paper to avoid sticking… I obviously forgot this step (:

-add all ingredients to a bowl and mix well. press evenly into the bottom and up sides of the pie dish and bake for 10 minutes. let cool.

persimmon pie filling

5 c fuyu persimmons, peeled

1/2 c coconut milk (full fat)

1/4 c grade b maple syrup (or raw honey)

1 t vanilla extract

1 t cinnamon

1 t pumpkin pie spice

½ t ginger powder

2 t psyllium husk powder

-blend persimmons into a puree using a high speed blender, then add in the rest of the ingredients and blend until very smooth.

-pour into par-baked pie crust and bake pie at 325F for 25 to 30 minutes. let cool before slicing. it was extra delicious topped with my healthy coconut whip! enjoy!

holiday stuffed pumpkin

ingredients:

1 large pumpkin, top cut off and seeds scooped out, inside rubbed with coconut oil

11/2 c sprouted quinoa, dry

large scoop of coconut oil

2 large onions chopped finely

9 oz quartered mushrooms

1 bunch de-stemmed & chopped kale

3 T acv

1 t thyme

s + p to taste

1 c organic fresh cranberries

½ c chopped almonds

1 bunch chopped fresh parsley

6 oz goats feta

-cook quinoa until done. sautee onions, mushrooms and kale in oil for a few minutes until soft. add avc, thyme, s + p and cook for 5 more minutes. add cranberries, almonds and parsley. stir in quinoa and add cheese to combine. add filling to pumpkin and put the pumpkin top on. bake in an oven preheated to 400F for an hour or until pumpkin is soft and skin is bubbly and browning. garnish with more parsley and feta and serve!

*option to add cooked shredded chicken to the dish!