Coconut Chicken Curry

Coconut Chicken Curry

We have a fabulous little hole-in-the-wall Thai place right around the corner from our home.  I’m embarrassed to admit how often I think of their coconut chicken curry.  I want to call up and request just a tall glass of their coconut curry sauce.  Mmmmm Mmm.  I could just drink it! Since I can only tame that temptation for so long, I have been in the kitchen tweaking and playing with this coconut chicken curry recipe for awhile now.  FINALLY I can now daydream about my own coconut curry recipe. One of the most common questions I get about coconut milk is whether I use the canned or carton kind.  Well… it depends on the recipe, and I’ll make sure to specify when I mean the canned coconut milk.  For coconut chicken curry, definitely use the canned kind. Coconut milk is loaded with fat!  Don’t be scared though, my friend, this fat actually helps with weight loss, reduces heart disease, and does many many more wonderful things for you.  When purchasing coconut milk, purchase the full fat and NOT the light.  The only difference is light canned coconut milk has added water which dilutes the coconut meat.  It’s a waste of money, doesn’t taste as great, and this is one cream you can totally indulge in.   I have 2 kids.  I have busy days.  Some days I don’t want to cook.  Am I alone? I’m betting not.  This is now one of my quick, go-to dinners.  I start preparing the dish while the rice is cooking and everything is usually done at the same time.  30 minutes in.  30 minutes out. I have lots...
Peach Cobbler

Peach Cobbler

When it comes to fresh peaches, I am hooked up!  My brother and sister-in-law have a crazy producing peach tree along with some of our generous neighbors (love you all!).  Since peach season comes and goes oh so quickly in the Fall, I stock up.  I’m actually surprised that I have any leftover to freeze because I cannot contain myself from eating dozens at a time.  Oh, I love biting into a ripe peach and having the juice run down my chin despite attempting to eat like a civilized person. Okay, back to the cobbler.  Even if you don’t have an abundance of peach trees around you, thank goodness frozen peaches are available all year long.  Since peaches have a thin skin which don’t protect the fruit well enough from pesticides, I recommend purchasing organic peaches.  Also, there is no comparison for the fresh-from-the-garden taste of organic produce. Also, I would be doing you a disservice if I didn’t mention whole wheat pastry flour…. again.  It really makes this peach cobbler recipe light and fluffy without skipping out on nutrients.  You would think I’m running an illegal scam with how much I promote this flour, BUT I promise I’m not getting paid off for my opinion.  I really do use it in everything!  My miracle whole wheat bread, blueberry waffles, and Banana Zucchini Muffins are just a couple of many recipes where I’ll help you fall in love with whole wheat pastry flour.   If you can make a recipe healthier without compromising taste, why not?  Instead of cool whip or whipping cream, try scooping on my blender ice cream or pouring on some coconut...
Whole Wheat Bread

Whole Wheat Bread

It’s a miracle.  I mean a full blown, modern day miracle.  I have tried numerous whole wheat bread recipes and have bombed each loaf.  They resembled flavorless bricks instead of fluffy, light scrumptious bread.  Well, I am a food blogger.  KINDA embarrassing if I can’t figure out how to make healthy whole wheat bread.  And my friends, I finally did it!   Okay, since I’ve wasted enough ingredients on failed bread attempts for the both of us, I’m going to share what made the difference.  First, make sure to let the yeast foam for at least 10 minutes before adding it to the other ingredients.  I definitely wasn’t allowing enough time for the yeast to activate. Second, whole wheat pastry flour.  You HAVE to try it.  You’ll see this flour is pretty much all my recipes because it’s the miracle flour.  It keep all the health benefits of whole wheat but creates the light and fluffy texture we all crave in baked goods. I transitioned from spreading butter on breads, waffles, pancakes and anything else to spreading on coconut oil instead.  We love it.  Coconut oil has a slight sweetness and creamy texture just like butter and the health benefits rock.  This superfood helps control weight, ease digestion, helps manage Type 2 Diabetes, and slows aging by doing fabulous things to your skin and hair.  Your mouth and body will thank you for making this substitution.   This whole wheat bread recipe is perfect.  I’ve made is several times… and it’s been a success each time.  Really… you have NO idea how big of an accomplishment this is for me. Print Easy Whole...
Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

I’m not sure where you live, but our Utah weather is crazy.  Last week, we had a foot of snow dump in the morning and by the afternoon it was melted.  Since Utah can’t decide whether it’s winter or spring, I’m taking advantage of these last few cold days by spoiling myself with this creamy chicken noodle soup.  I made it again tonight and literally want to drink the broth from a glass.  It’s creamy, comforting, and heavenly.  Am I the only one who consumed over soup recipes during cold weather?       I’m a big believer in tweaking recipes to make them healthier.  If you can’t taste a difference, why not make it healthier?  Creamy soups 90% of the time call for heavy whipping cream.  There are two types of fats: ones that cause health issues and ones that fight health issues.  Heavy whipping cream is a low nutrition, artery-clogging fat which nominates it as a bad fat.  Coconut milk’s fatty acids, on the other hand, aid in weight loss, lower cholesterol, reduce heart disease, improve skin and hair… blah, blah, blah.  You get the picture.  You won’t be able to taste a difference, but your body will thank you for substituting heavy whipping cream with coconut milk.   If you want to try out coconut milk in a couple more recipes, check out my Healthy Olive Garden Zuppa Toscana or my Yellow Coconut Chicken Curry. You won’t regret it.       I don’t purchase everything organic because it can start getting pretty pricey.  However, there are some things that must be an organic purchase.  Carrots are one of them.  I was...
Healthy Pumpkin Pie

Healthy Pumpkin Pie

My grandma was a fabulous cook.  If you weren’t 50 pounds overweight, she thought you were starving to death.  She would have boxes (yes… BOXES) of Ding Dongs and Twinkies lining her kitchen counter when you first walked through the door.  You ate when you first arrived… and then in 20 minute increments until you left.  Oh, I miss her dearly.   My grandma knew how to host a Thanksgiving.  She had a large table filled to capacity with all the classics such as creamy mashed potatoes, stuffing, sweet potato casserole, and turkey.  We had the ‘main event’ usually around noon and then spent the entire day eating until we exploded.  My grandma made Thanksgiving an occasion, and I still love Thanksgiving today because of her.   Since Thanksgiving is NOT complete without a traditional pumpkin pie, I thought I would complete your thanksgiving menu with this healthy pumpkin pie recipe.  Full-fat coconut milk make this pie creamy, sweet and jam-packed with healthy fats!   Print Healthy Pumpkin Pie Ingredients Healthy Pumpkin Pie: 1 can 15 oz pumpkin or sweet potato puree 1 13.5 oz can full-fat coconut milk 1/4 cup rolled oats 2 Tbs ground flax seed 1/2 cup brown sugar 2 tsp pumpkin pie spice 1/2 tsp salt 1 Tbs pure vanilla extract Crust: 1 1/2 cups whole wheat pastry flour 1/2 tsp salt 1/3 cup brown sugar 1/2 cup olive oil 3 Tbs cold water Instructions Preheat oven to 400 F. Blend all healthy pumpkin pie ingredients together until smooth. Pour into a prepared pie crust (such as crust recipe listed above) in a 10-inch round...

Pin It on Pinterest