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...
Chicken Fiesta Soup

Chicken Fiesta Soup

I try not to play favorites.  I really do.  BUT it’s hard not to favor the spicy tender chicken with zucchini, summer squash, and sweet corn.  No matter if I crank up the heat by adding 2 jalapenos or tone it down by omitting that awesome little green pepper, it’s a fav! When I think of slow cooker, I usually think ‘I need to get that baby prepared and cookin’ first thing in the morning or it won’t be done by dinnertime.’  Right?  That’s the benefit and disadvantage of slow cookers. Well, good news to my fellow dinner-making procrastinators!  You only need this to cook 2 to 3 hours on HIGH or 3 to 4 hours on LOW.  Any longer and your zucchini will go from crispy-tender to yucky-mush. Remember how we said au revoir to miserable, overcooked asparagus?  Let’s give our zucchini the same fighting chance!  Yes… I know how ridiculous I am. Whenever my large family (I’m the youngest of 7) gets together, they can’t resist teasing me.  Usually it has to do with healthy eating.  My brother will sympathetically put a hand on my husband’s shoulder and ask if he needs a pizza.  They chuckle as my ‘deprived’ 3 year old daughter spits out Root Beer because she doesn’t like the ‘sparkley’ drink.  Oh, they like to mock.  BUT guess who they want bringing the main dish when it’s potluck time?  This girl! This Chicken Fiesta Soup or my Classic Spaghetti or my Baked Burritos are among the most requested.  AND they’re health punked each and every time. To be fair, my sisters and sister-in-laws are pretty healthy eaters and big fans of my recipes.  And when I say big...
Zucchini Banana Bread Pancakes

Zucchini Banana Bread Pancakes

Banana bread on Sunday afternoons became a family tradition growing up.  I remember thinking banana bread baked FOREVER and anxiously anticipated my first warm bite.  The kid in me still loves banana bread and STILL isn’t too patient with long baking times… especially in the morning.  I love healthy, filling breakfast foods AND banana bread.  Hmmm… how I combine those two lovely things?  I can’t stop chattering about my never-ending infatuation with breakfast.  Whether I’m baking Banana Zucchini Muffins or blending my Banana Apple Oatmeal Smoothie, I get giddy when breakfast is ready.  These Zucchini Banana Bread Pancakes are no exception.  They serve two purposes… satisfy my inner-kid with warm, comforting banana bread and reward my body with the nutrients it craves.  Hey, our bodies work hard for us and they deserve nourishing food that makes our mouths rejoice! Here’s my tips for making these zucchini pancakes the MOST tasty and MOST nutritious.  Instead of spreading on butter, spread coconut oil on your warm pancakes.  Slice on some fresh strawberries or bananas and top with a little pure maple syrup. (Mouth… stop watering!  I’m trying to finish this post.) Also, make sure to read the ingredients on your maple syrup.  It should ONLY say maple syrup.  There’s plenty of unhealthy options with dyes, added sugar, and nothing resembling pure maple syrup.  Yes, PURE maple syrup is more expensive, but your health is worth it.  You should only be pouring on about 2 Tbs anyway and not soaking your pancakes.  Here are a couple pure maple syrups that I’ve tried and loved.  I like sneaking in as many healthy ingredients as possible without compromising taste.  If your mouth is deceived, why not make something as healthy...
Banana Zucchini Muffins

Banana Zucchini Muffins

I’m often tempted to call these muffins my favorite.  THEN I start thinking about how much I love my other light and fluffy muffin recipes too.  Morning Glory Muffins and Pear Apple Granola Muffins, don’t get jealous.  I love you too.  However, it’s time to spotlight these amazingly perfect, moist and rich Banana Zucchini Muffins. Inspired by my Zucchini Banana Bread Pancakes, these muffins are light and fluffy and healthy! My favorite combination.  My 3 year old daughter has a perfect name for muffins… ‘muffin cookies’.  These are going to tempt you all day long with their sweet goodness. In the mornings while they’re baking, she’ll run over about every 5 minutes, look in the lit up oven, and ask if her muffin cookies are ready.  I know, baby girl.  I can’t wait either.  My husband knows he better grab a couple freshly baked because they will not be here when he comes home from work.  These muffin cookies will be long gone by then. Remember how I created my 3 ingredient blender ice cream because dairy and sugar trigger my migraines?  Well, eggs are another thing that gives me headaches.  Oh, my silly headaches and food sensitivities.  I had two choices… spend time on my pity-party or figure out how to create my favorite foods without eggs.  With a little tweaking and trial and error, I discovered baking powder, olive oil, and applesauce were the perfect egg substitute in muffins.  Even though there are no eggs in this recipe, they have a great peak and consistency.  Success! My whole family has converted to spreading coconut oil on warm muffins, waffles, bread… anything that comes out...
Easy Chicken Spaghetti

Easy Chicken Spaghetti

Am I the only one who dreads making dinner some evenings?  Don’t be fooled.  Even though I love cooking and live for making a healthy meal for my family, some days I’m just not in the mood.  Between grocery shopping, cleaning, reading books, time outs, scrubbing little messy hands, and MOST important of all… spending lots of quality time with my kiddos, dinner time sometimes sneaks up and I’m just not prepared.  Well, this chicken spaghetti recipe is proof that you don’t need much planning or preparation to pull off a delicious, healthy meal. I was reading a blog the other day where every product discussed had a lengthy disclaimer.  It was distracting as she flip flopped between products in which she personally endorsed and then the products she was paid to endorsed.  I don’t want to put you on that roller coaster ride.  I will not and DO not promote ingredients or products that you cannot find in my very own kitchen. I hope you’ve tried some of my favorite products like Bob’s Red Mill whole wheat pastry flour and Nutiva coconut oil in recipes like my Miracle Whole Wheat Bread and Blueberry Waffles to know they are AMAZING!  If you stop by my house, you will find all the products I endorse in my kitchen.  Well, unless I need to go grocery shopping. In that case, still come stop by and you can watch my kids which will reduce my grocery shopping time in half.  Okay… back to this easy chicken spaghetti recipe.   I’m falling more and more in love with food photography.  Thanks to the Tasty Food Photography eBook from Pinch of...

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