1 lb -1.5 lb chicken breast ( all cut in half)
1 Can full fat coconut milk
1 -8oz can tomato sauce
1 -14 oz can tomatoes ( diced)
2 Tbs butter or coconut oil
2 cups fresh spinach
1 can chickpeas (rinsed and drained) - pull skins off if possible
1/2 yellow onion, minced
1-2 garlic clove, minced
1 tsp Curry powder
1 tbsp Cumin
1 tbsp Garam masala ( find anywhere)
2 tsp Smoked paprika ( can use regular )
1 tsp Turmeric
1-2 tsp Chili powder
2 tsp ground Ginger
1 tsp Coriander - optional *
1/8 tsp Crushed red pepper- optional
Salt / pepper to taste
1 Lime juiced
1 tbsp Maple syrup
Olive oil spray
Serve with jasmine rice, Brown, or cauliflower ! Or eat alone!
Preheat oven to 375.
Heat an oven proof skillet to medium- high and add butter.
When butter is frothy, add the chicken.
Pan sear 3-4 minutes each side until golden brown. Remove chicken and set aside.
Turn the heat down to medium.
Add 1 tbs. olive oil /spray to pan. add...
You will never need to order this out again! This dish is EASY and so delicious. The biggest problem is trying not to eat the entire pan.
2 eggs (whisked)
1 small yellow onion, minced
1 garlic clove, minced
2 tsp minced ginger or 1 tsp ground ginger
3 cups fresh riced cauliflower (buy in bag) 12 oz bag is perfect!
(Or buy 1 small head of cauliflower and put in food processor)
5 TBSP Coconut amino or light soy sauce
¼ tsp red pepper flakes
1 pound chicken breast chopped into very small thin strips
16 oz frozen pea and carrots mix
2 tbsp. unseasoned rice vinegar
2 tbsp. Sesame oil & 1 tbsp. olive oil
Sesame seeds for garnish
* 1/2 cup of Edamame optional - can also replace the peas of you don’t like them
* Salt and pepper
Heat up sesame oil in pan on medium/ high heat. Add the bite sized chicken. Sprinkle the chicken with italian seasoning, salt and pepper.
Cook the chicken until no longer pink. Turn down the heat to medium. Add in...