Good Eats!

A few menu items I ADORE!!!

Homemade Grain-Free Granola

So, I did this in handfuls (I apologize – sorta)

4 handfuls of hulled raw sunflower seeds
4 handfuls of roasted pumpkin seeds
2 handfuls of raw cashews
4 handfuls of unsweeted coconut
2 handfuls of raisins
3 handfuls of chia seeds

A lot of drops of pure vanilla

A few shakes of cinnamon

1 TBSP of Brown Sugar


Toss and bake at 325 until toasty

Coconut Chicken Curry
1 1/2 pounds boneless, skinless chicken breast, cut into bite-size cubes
6 teaspoons curry powder, divided
3/4 teaspoon salt, divided
2 tablespoons coconut oil, divided
1 large yellow onion, chopped
1 tablespoon chopped garlic
1 14-ounce can coconut milk
1 14-ounce can reduced-sodium chicken broth
1 cup sliced carrots
1/2 cup chopped celery
3/4 cup frozen peas
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar

1. Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
2. Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth,, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until carrots are tender, 10 to 12 minutes.
3. Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.

One of my all time favourite meals as a kids was Spanish-Style Chicken.  I don’t know if this is accurately named, but that’s what Mom called it so I’m sticking with it.  We ate it with a heap of white rice (now not part of my nutritional plan at all), and canned speghetti sauce (ugh!  beware of loades of sodium and sugar!!), but can be served with a 1/2 cup whole grain brown rice, 1/4 cup quinao, or 1/2 cup lentil or chickpea pasta and we make our own sauce in this version.


Four Quarter Legs of Chicken – all visible skin and fat removed, drums and thighs cut (8 pieces total)

NOTE:  this can be easily done with chicken breasts (skin and fat removed).  I prefer dark meat and take into account the additional fat

Two medium sized carrots, peeled and chopped as you like it

One medium sized onion, peeled and sliced

One zucchini, grated

Two cloves garlic, grated

Three TBSP curry

Three TBSP chili powder

Pepper to taste

1/2 cup green stuffed olives (essential to the recipe)

Two cans of diced tomatoes – no salt or sugar added


To Prepare

Heat a little extra virgin olive oil or organic coconut oil in a large dutch oven.  Add garlic and onions to start to brown – everything should sizzle!  Throw in chicken (or place… don’t go throwing your chicken everywhere).

Add all your spices.

Brown chicken and ingredients.  This is an essential part of the recipe as the spices infuse the chicken.  Add your other veggies and brown until soft.

Add tomatoes and adjust seasoning accordingly to what you like!

Let simmer until chicken is cooked through and all veg are tender.

Before serving, add olives until heated through.



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