Sushi Salad
Ingredients:
Salad
Dressing
Directions:
1. Combine first 5 ingredients in a large bowl, mixing gently
2. Tear seaweed into small pieces and set aside
3. Mix dressing ingredients: wasabi and hot water first, then the remaining ingredients, and pour over top of salad. Mix well.
4. Divide evenly onto 4 plates and sprinkle seaweed pieces over top
Ingredients:
Salad
- 2 cups quinoa, cooked according to package directions
- 1 lg carrot, shredded
- 1 english cucumber, chopped
- 1 medium avocado, peeled and cubed
- 200 g of crab meat (go for fresh, tastes way better!)
- 2 sheets of dried seaweed (nori)
Dressing
- 2 teaspoons wasabi (Japanese green horseradish) powder
- 1 tablespoon hot water
- 2 tablespoons cold water
- 2 tablespoons soy sauce
- 2 teaspoons grated ginger
Directions:
1. Combine first 5 ingredients in a large bowl, mixing gently
2. Tear seaweed into small pieces and set aside
3. Mix dressing ingredients: wasabi and hot water first, then the remaining ingredients, and pour over top of salad. Mix well.
4. Divide evenly onto 4 plates and sprinkle seaweed pieces over top
LIVER DETOX SHAKE - Your 'Morning After' Friend
Makes 1 Serving
Ingredients
2 cups organic pineapple (skin removed but keep the core)
1 inch fresh ginger root, peeled
½ cup mint leaves
1 tsp spirulina powder
1 tsp coconut oil
1 cup water
Directions
1. Place all ingredients in a high-powered blender for about 1 minute.
2. Drink as soon as possible while enzymatic activity is at its peak.
Why this smoothie rocks:
Makes 1 Serving
Ingredients
2 cups organic pineapple (skin removed but keep the core)
1 inch fresh ginger root, peeled
½ cup mint leaves
1 tsp spirulina powder
1 tsp coconut oil
1 cup water
Directions
1. Place all ingredients in a high-powered blender for about 1 minute.
2. Drink as soon as possible while enzymatic activity is at its peak.
Why this smoothie rocks:
- Spirulina is this month’s SUPER FOOD: It protects the liver from damage (possibly from the “night before”).
- The core of the pineapple is full of digestive enzymes that can help stop nausea.
- Mint leaves have a way of grabbing on to toxins and helping the liver flush them out.
Chocolate Mousse
2 cups cooked, pureed pumpkin (or canned)
1/3 cup cocoa powder
1/3 cup maple syrup
½ cup coconut oil, melted
½ tsp ground cinnamon
½ tsp vanilla extract
Raspberries to put on top
Add all ingredients to a bowl and mix well with a fork. Serve with raspberries on top. That’s it! Serves 4.
2 cups cooked, pureed pumpkin (or canned)
1/3 cup cocoa powder
1/3 cup maple syrup
½ cup coconut oil, melted
½ tsp ground cinnamon
½ tsp vanilla extract
Raspberries to put on top
Add all ingredients to a bowl and mix well with a fork. Serve with raspberries on top. That’s it! Serves 4.
Peanut Butter & Chocolate Energy Bites
2/3 c peanut butter (or almond butter)
2 Tbsp honey
2 Tbsp chocolate chips
2/3 c rolled oats
¼ c ground flax seed
cocoa powder for rolling (optional)
In a pot on the stove, melt the peanut butter, honey and chocolate chips, stirring constantly. Let cool slightly.
In a bowl, mix the oats and ground flax seed. Stir in the peanut butter mixture and combine. Roll the mixture into a dozen balls and gently roll in cocoa powder, if desired.
Store in the fridge.
2/3 c peanut butter (or almond butter)
2 Tbsp honey
2 Tbsp chocolate chips
2/3 c rolled oats
¼ c ground flax seed
cocoa powder for rolling (optional)
In a pot on the stove, melt the peanut butter, honey and chocolate chips, stirring constantly. Let cool slightly.
In a bowl, mix the oats and ground flax seed. Stir in the peanut butter mixture and combine. Roll the mixture into a dozen balls and gently roll in cocoa powder, if desired.
Store in the fridge.
Easy Shepherd's Pie - (with a healthy twist)
1 lb ground turkey (or 1/2 lb turkey and 1/2 lb beef)
1 small onion, chopped
2/3 c ketchup
2 1/2 tsp worchestershire sauce
1 c frozen corn
1 c frozen peas
2 c well chopped kale
2 c mashed potatoes (5 medium potatoes, 1 tbsp butter)
Directions:
1. Prepare mashed potatoes by boiling chopped potatoes until fork tender. Drain, return to pot and mash with butter.
2. Brown meat in frying pan until no longer pink. Add onion when meat is almost done.
3. Mix in ketchup and worchestershire sauce.
4. Add frozen corn and peas into the browned meat, mix well.
4. Spread meat mixture in a greased casserole dish. Layer the chopped kale next. Spread the mashed potatoes on top.
5. Bake at 350 C uncovered for 40 minutes. Let stand for 5 minutes.
1 lb ground turkey (or 1/2 lb turkey and 1/2 lb beef)
1 small onion, chopped
2/3 c ketchup
2 1/2 tsp worchestershire sauce
1 c frozen corn
1 c frozen peas
2 c well chopped kale
2 c mashed potatoes (5 medium potatoes, 1 tbsp butter)
Directions:
1. Prepare mashed potatoes by boiling chopped potatoes until fork tender. Drain, return to pot and mash with butter.
2. Brown meat in frying pan until no longer pink. Add onion when meat is almost done.
3. Mix in ketchup and worchestershire sauce.
4. Add frozen corn and peas into the browned meat, mix well.
4. Spread meat mixture in a greased casserole dish. Layer the chopped kale next. Spread the mashed potatoes on top.
5. Bake at 350 C uncovered for 40 minutes. Let stand for 5 minutes.
Pumpkin Oatmeal Cookies
Ingredients:
2 cups whole wheat flour
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon salt
1 cup old-fashioned rolled oats
½ cup quinoa flakes
1 cup (2 sticks) unsalted butter, melted
1/4 cup dark molasses
3/4 cup dark brown sugar (or light)
1 egg yolk
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1 and 1/2 cups total add-ins (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination)
*if you don’t have pumpkin pie spice, put ¼ tsp ground ginger, ¼ tsp allspice, ½ tsp nutmeg
Directions:
Preheat the oven to 350F degrees. Line two baking sheets with parchment paper.
In a large bowl, mix together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix in the oats.
In a separate bowl, whisk together the melted butter, molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg yolk. Mix in the pumpkin and vanilla until combined completely.
Add the wet ingredients to the dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
Scoop cookie dough onto prepared baking sheets, about 2 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven.
Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. My cookies took 14 minutes. Allow the cookies to cool completely on the baking sheets.
Store in an airtight container. Makes 5 dozen cookies.
Ingredients:
2 cups whole wheat flour
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon salt
1 cup old-fashioned rolled oats
½ cup quinoa flakes
1 cup (2 sticks) unsalted butter, melted
1/4 cup dark molasses
3/4 cup dark brown sugar (or light)
1 egg yolk
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1 and 1/2 cups total add-ins (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination)
*if you don’t have pumpkin pie spice, put ¼ tsp ground ginger, ¼ tsp allspice, ½ tsp nutmeg
Directions:
Preheat the oven to 350F degrees. Line two baking sheets with parchment paper.
In a large bowl, mix together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix in the oats.
In a separate bowl, whisk together the melted butter, molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg yolk. Mix in the pumpkin and vanilla until combined completely.
Add the wet ingredients to the dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
Scoop cookie dough onto prepared baking sheets, about 2 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven.
Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. My cookies took 14 minutes. Allow the cookies to cool completely on the baking sheets.
Store in an airtight container. Makes 5 dozen cookies.
Italian Wedding Soup
Meatballs
2 lbs ground turkey or chicken
1 tbsp oregano
1 tbsp basil
1/2 tsp salt
1/4 tsp pepper
1/2 cup bread crumbs
2 eggs
Combine ingredients, form into 2 inch balls and bake at 450F for 20-25 minutes
Soup
6 cups chicken stock
1/2 cup quinoa, rinsed
2 1/2 cups finely chopped kale (or any other green like spinach)
parmesan cheese
1. Bring the chicken stock to a boil and add the quinoa. Reduce heat to low, cover and cook for 10 minutes.
2. Add the cooked meatballs and simmer for 5 minutes.
3. Add kale and allow to wilt, about 3 more minutes.
4. Scoop into bowls and sprinkle with parmesan cheese.
I like to serve this with fresh bread. My favourite is Chia Flax Loaf from Cobbs.
Meatballs
2 lbs ground turkey or chicken
1 tbsp oregano
1 tbsp basil
1/2 tsp salt
1/4 tsp pepper
1/2 cup bread crumbs
2 eggs
Combine ingredients, form into 2 inch balls and bake at 450F for 20-25 minutes
Soup
6 cups chicken stock
1/2 cup quinoa, rinsed
2 1/2 cups finely chopped kale (or any other green like spinach)
parmesan cheese
1. Bring the chicken stock to a boil and add the quinoa. Reduce heat to low, cover and cook for 10 minutes.
2. Add the cooked meatballs and simmer for 5 minutes.
3. Add kale and allow to wilt, about 3 more minutes.
4. Scoop into bowls and sprinkle with parmesan cheese.
I like to serve this with fresh bread. My favourite is Chia Flax Loaf from Cobbs.
Chocolate Chia Muffins
This is adapted from Sally's Baking Addiction.
Ingredients:
3/4 cup unsweetened applesauce
1/2 cup coconut sugar
1/4 cup honey
1 egg
3/4 cup Greek yogurt
2 teaspoons vanilla extract
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup whole chia seeds
1/2 cup cacao nibs, plus a few more for sprinkling on top
Directions:
This is adapted from Sally's Baking Addiction.
Ingredients:
3/4 cup unsweetened applesauce
1/2 cup coconut sugar
1/4 cup honey
1 egg
3/4 cup Greek yogurt
2 teaspoons vanilla extract
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup whole chia seeds
1/2 cup cacao nibs, plus a few more for sprinkling on top
Directions:
- Preheat oven to 375F degrees.
- In a large bowl, combine applesauce, sugar, honey, egg, greek yogurt, and vanilla extract. Whisk them all together until smooth.
- Combine the flour, cocoa powder, salt, baking soda, and baking powder together. Slowly stir into the wet ingredients, being careful not to over mix.
- Fold in the mini chocolate chips and the chia seeds.
- Divide the batter evenly amount 12 liners – fill them all the way to the top if you can.
- Bake for 18-20 minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
- Remove from the oven and allow to cool on a wire rack.
Slow Cooker Vegetarian Chili
4 cloves garlic, minced
1 can corn
1 can black beans (I use Eden Organic, they produce less gas!)
1 can pinto beans
1 lg can tomato sauce
2 carrots, shredded
1 large kale leaf, finely chopped
1 stalk celery, chopped
1 tsp chili powder
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp cumin
sour cream (optional)
Place the beans in a sieve and rinse well, until no more foam or bubbles appear. Put all ingredients in a slow cooker and gently mix.
Cook on high for 4-5 hours or low for 8-10. After dishing out, place a generous tablespoon of sour cream on top. Serve with your favourite bread or buns.
4 cloves garlic, minced
1 can corn
1 can black beans (I use Eden Organic, they produce less gas!)
1 can pinto beans
1 lg can tomato sauce
2 carrots, shredded
1 large kale leaf, finely chopped
1 stalk celery, chopped
1 tsp chili powder
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp cumin
sour cream (optional)
Place the beans in a sieve and rinse well, until no more foam or bubbles appear. Put all ingredients in a slow cooker and gently mix.
Cook on high for 4-5 hours or low for 8-10. After dishing out, place a generous tablespoon of sour cream on top. Serve with your favourite bread or buns.
Pumpkin (Lentil) Chocolate Chip Muffins
Don't let the 'lentil' scare you off trying these. You'll be surprised at how good they actually are...and they're high in protein and healthy fats, a great after work-out snack.
1 egg, slightly beaten
½ cup coconut oil, liquefied
½ cup coconut sugar
½ cup semi sweet chocolate chips
1 cup pureed pumpkin (not pumpkin pie filling)
1 cup red lentil puree*
1 tsp vanilla
1 1/3 cup whole grain flour (or gluten free flour if you're gluten free)
1 tsp baking soda
1 tsp baking powder
¼ cup of raw pumpkin seeds (optional)
Directions:
Lentil Puree:
Muffin Directions:
Bake for 12 – 15 minutes or until a fork comes out clean. Makes 1 1/2 dozen.
Don't let the 'lentil' scare you off trying these. You'll be surprised at how good they actually are...and they're high in protein and healthy fats, a great after work-out snack.
1 egg, slightly beaten
½ cup coconut oil, liquefied
½ cup coconut sugar
½ cup semi sweet chocolate chips
1 cup pureed pumpkin (not pumpkin pie filling)
1 cup red lentil puree*
1 tsp vanilla
1 1/3 cup whole grain flour (or gluten free flour if you're gluten free)
1 tsp baking soda
1 tsp baking powder
¼ cup of raw pumpkin seeds (optional)
Directions:
Lentil Puree:
- Boil a sauce pan with 1 cup of water
- In a separate bowl add in 1 cup of dried red lentils
- Add ½ cup of boiled water to the dried lentils. Add more water if needed just to cover the lentils in order to cook them. You don’t want to add extra water, only enough to cover the lentils.
- Cover the bowl and let sit for 10 minutes.
- Once the lentils are soft pour them into a blender.
- Cover and blend on high until pureed smooth (you may need to add some of the pumpkin to help with blending).
- Measure out 1 cup of lentil puree
Muffin Directions:
- Preheat the oven to 400F
- In a separate bowl mix together the egg, coconut oil & sugar, pumpkin puree, lentil puree and vanilla
- In another bowl combine the flour, baking powder and baking soda.
- Stir dry ingredients into wet ingredients only until combined.
- Mix in chocolate chips.
- Using a tablespoon scoop mixture into muffin cups or greased muffin tin.
- Add 10 raw pumpkin seeds to the top of each muffin (optional)
Bake for 12 – 15 minutes or until a fork comes out clean. Makes 1 1/2 dozen.
These are from "Cancer Prehab 101: Juices & Smoothies"
Spinach Blueberry Smoothie
A great one for kids. This one’s not so boldly green in colour.
1 small to medium frozen banana, sliced into 2-inch chunks
1 cup frozen blueberries
3 cups spinach, well-packed
2 cups water (or almond milk for added flavour)
1 scoop protein powder
Put all ingredients in a blender, blend and enjoy.
Immune Boosting Juice
1 medium beet
1 orange
1 apple
large handful of spinach
1 carrot
Feed ingredients through your juicer in order listed. This should be consumed right away but you can always do a double batch and enjoy it later too.
Blueberry muffins
1 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 cup sugar (I use coconut sugar)
1/3 cup applesauce
1/3 cup milk (I use almond milk)
1 egg
1 tsp vanilla extract
1 cup blueberries
Directions
1 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 cup sugar (I use coconut sugar)
1/3 cup applesauce
1/3 cup milk (I use almond milk)
1 egg
1 tsp vanilla extract
1 cup blueberries
Directions
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with muffin cups
- Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Combine flour mixture with wet ingredients until just combined
- Fold in blueberries
- Fill muffin cups 2/3 full with batter
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18-20 minutes
Oatmeal Zucchini Chocolate Chip Cookies
1 1/2 cups whole wheat flour
1 cup quick oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 cup coconut oil
1 large egg
3/4 tsp vanilla extract
1 1/2 cups shredded zucchini
1 cup chopped nuts/seeds (try a variety like walnuts, pumpkin seeds, sunflower seeds, sliced almonds, hemp seeds)
1 cup dark chocolate chips
Preheat oven to 350 F.
1. Beat coconut oil and sugar until well mixed. Add the egg and vanilla extract until well mixed. Add zucchini.
2. Combine dry ingredients in a separate bowl (flour, oats, cinnamon, baking soda) and add to the above mixture.
3. Mix in the nuts and chocolate chips.
4. Bake for 9 - 11 minutes or until lightly browned around the edges. Cool on a baking sheet for 2 minutes and then move to a wire rack to cool completely. Makes about 48 cookies.
1 1/2 cups whole wheat flour
1 cup quick oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 cup coconut oil
1 large egg
3/4 tsp vanilla extract
1 1/2 cups shredded zucchini
1 cup chopped nuts/seeds (try a variety like walnuts, pumpkin seeds, sunflower seeds, sliced almonds, hemp seeds)
1 cup dark chocolate chips
Preheat oven to 350 F.
1. Beat coconut oil and sugar until well mixed. Add the egg and vanilla extract until well mixed. Add zucchini.
2. Combine dry ingredients in a separate bowl (flour, oats, cinnamon, baking soda) and add to the above mixture.
3. Mix in the nuts and chocolate chips.
4. Bake for 9 - 11 minutes or until lightly browned around the edges. Cool on a baking sheet for 2 minutes and then move to a wire rack to cool completely. Makes about 48 cookies.
Perfect Summertime BBQ Marinade Recipe
Ingredients
1/3 cup coconut sugar (packed)
6 tbsp grapeseed oil
4 tbsp apple cider vinegar
3 garlic cloves (crushed)
3 tbsp mustard (grainy)
4 tbsp lemon juice
Directions
Mix all ingredients in a large bowl or zip bag. Add the meat of your choice; coat all sides. Marinate for a minimum of 10 minutes. You may soak longer to intensify the flavors but research shows that longer marinating times do not increase the anti-cancer benefits.
Remove meat from marinade and place on hot grill. Remove meat from grill as soon as it's done: Longer grilling produces more carcinogens (cancer-causing agents).
Serves 4
Strawberry Chia Jam
**Please note: Make sure to buy organic strawberries, they are on the list of the "Dirty Dozen", a list of fruits and veggies that have the highest amount of pesticide residue** Get your copy here
Ingredients:
Directions:
**Please note: Make sure to buy organic strawberries, they are on the list of the "Dirty Dozen", a list of fruits and veggies that have the highest amount of pesticide residue** Get your copy here
Ingredients:
- 1¼ cup fresh strawberries, chopped finely (or other berries/fruits such as blueberries, peaches)
- 1 heaping Tablespoon Chia Seeds (can be ground or whole seed)
- ½ tsp vanilla
- 1 tsp coconut sugar (optional)
Directions:
- puree ¾ cup of berries in food processor with vanilla (and optional coconut sugar)
- Pour into bowl and stir-in remaining berries and Chia until well combined
- Cover and refrigerate overnight. While you’re sleeping – the chia will turn into gelatin. Mix into oatmeal, add to smoothies, spread on toast and enjoy!
Spinach and Strawberry Salad
Salad Ingredients:
6 cups spinach
1/2 cup soft goat cheese
1/4 cup pine nuts (can substitute walnuts or sliced almonds)
2 cups sliced strawberries
Dressing Ingredients:
1 clove garlic, minced
1 tsp dijon mustard
2 TBSP raspberry vinegar
1 TBSP balsamic vinegar
1 tsp sugar
1/4 cup olive oil
In a small bowl, wisk dressing ingredients together. Set aside.
In a large bowl, toss salad ingredients together with dressing ingredients.
Serves 4.
Healthy Mini Muffins
Need a quick breakfast or snack item that won't erase that awesome workout you just did this morning? Whip up a batch of these gluten and sugar free mini muffins and stock your fridge with the perfect on-the-go snack.
Servings: 24 mini muffins
Here's what you need:
Nutritional Analysis: One Serving equals: 88 calories, 6g fat, 65mg sodium, 7g carbohydrate, 1g fiber, and 3g protein
Need a quick breakfast or snack item that won't erase that awesome workout you just did this morning? Whip up a batch of these gluten and sugar free mini muffins and stock your fridge with the perfect on-the-go snack.
Servings: 24 mini muffins
Here's what you need:
- 1/2 cup blanched almond flour
- 1/2 cup flax meal
- 1 Tablespoon coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 eggs
- half of a ripe banana, mashed
- 1/3 cup coconut sugar
- 2 Tablespoons pure maple syrup
- 1/4 cup coconut milk, canned, full fat
- 2 Tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 Tablespoon coconut oil, melted
- 1/2 cup golden raisins
- 1/2 cup raw pecans, chopped
- Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with coconut oil.
- In a medium bowl combine the almond flour, flax meal, coconut flour, baking soda, salt and cinnamon.
- In another medium bowl combine the eggs, banana, coconut crystals, maple syrup, coconut milk, almond butter and vanilla. Mix until smooth. Add the dry ingredients into the wet ones and mix well.
- Slowly add the melted coconut oil, mix until all the lumps disappear.
- Add the raisins and pecans and mix well.
- Divide the batter for 24 mini muffins. Bake for 15-20 minutes, until golden and fully set.
- Cool on a wire rack for 10 minutes. Store in an airtight container in the fridge.
Nutritional Analysis: One Serving equals: 88 calories, 6g fat, 65mg sodium, 7g carbohydrate, 1g fiber, and 3g protein
Homemade Fresh Salsa
- 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), finely diced
- 1/2 red onion, finely diced
- Juice of one lime
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- Optional: oregano and or cumin to taste
Combine all of the ingredients in a medium sized bowl.
Let sit for an hour for the flavors to combine.
Makes approximately 3 cups.
Butter Chicken (serves 4)
2 Tbsp coconut oil or butter
1 onion, chopped
4 cloves garlic, finely chopped
1 inch fresh ginger, grated OR 1/2 tsp dry ginger
2 Tbsp tomato paste
1/4 tsp black pepper
1/8-1/4 tsp hot pepper (depending on your taste)
1 Tbsp turmeric
4 Tbsp garam masala
2 lbs boneless skinless chicken thighs, cut in bie size pieces
1/2 head cauliflower
2 cups vegetable or chicken broth
1 can of coconut milk
1. Fry the onion, garlic and ginger in the coconut oil until golden
2. Add the chicken and cook until no longer pink
3. Add the paste, black and hot pepper, turmeric and garam masala. Stir until the chicken is completely covered
4. Add the broth and simmer for 1 hour, stirring regularly
5. About 10 minutes before serving, add coconut milk and stir
Serve over rice or quinoa.
Tip: If it needs to be thicker, dissolve 2 Tbsp corn starch in warm water and add to chicken dish.
2 Tbsp coconut oil or butter
1 onion, chopped
4 cloves garlic, finely chopped
1 inch fresh ginger, grated OR 1/2 tsp dry ginger
2 Tbsp tomato paste
1/4 tsp black pepper
1/8-1/4 tsp hot pepper (depending on your taste)
1 Tbsp turmeric
4 Tbsp garam masala
2 lbs boneless skinless chicken thighs, cut in bie size pieces
1/2 head cauliflower
2 cups vegetable or chicken broth
1 can of coconut milk
1. Fry the onion, garlic and ginger in the coconut oil until golden
2. Add the chicken and cook until no longer pink
3. Add the paste, black and hot pepper, turmeric and garam masala. Stir until the chicken is completely covered
4. Add the broth and simmer for 1 hour, stirring regularly
5. About 10 minutes before serving, add coconut milk and stir
Serve over rice or quinoa.
Tip: If it needs to be thicker, dissolve 2 Tbsp corn starch in warm water and add to chicken dish.
