Chicken in Coconut Almond Sauce

 

 

 

chicken in coconut almond sauce

I love going out for Indian food. It is usually gluten-free (minus naan bread of course) and absolutely delicious. Over the years, my husband and I have played around with making our own homemade Indian chicken and veggie dinners which our kids always gobble up in no time. Indian inspired gluten-free cooking can be very healthy and make satisfying meals.

A few months ago, I was asked to review a new book by Alamelu Vairavan and Margaret Pfeifffer-Indian Inspired Gluten-Free Cooking. Without hesitation I said yes. Folks, this book is a winner all around. From gorgeous pictures, to delicious meals to nutrition information for each serving-this book is now a staple on my cookbook kitchen shelf. Other amazing recipes in the book include Lentil Crepes, Fish in Ginger-Garlic Sauce, Mango Lassi, Poached Pears with Ginger and Cardamom and many more! I can’t wait to make many more of the yummy recipes in the months to come.

 

chicken in coconut almond sauce
My husband made the Chicken in Coconut Almond Sauce from the book with some of his own modifications. This dish was so scrumptious we made it twice in a week.
Here is My Hubby’s Homemade Version of Chicken in Coconut Almond Sauce. What is your favorite Indian inspired dish?
4.0 from 1 reviews
Chicken in Coconut Almond Sauce
Recipe type: Dinner
Cuisine: Indian, Dairy-Free, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients
  • 1 lb. Boneless, Skinless Chicken Breast
  • 2 tsp. olive oil
  • ½ of an onion, diced
  • 2 tsp. turmeric
  • 2 tsp. cilantro, chopped
  • 1 cup tomatoes, diced
  • ½ tsp. curry powder
  • ¼ tsp. cinnamon
  • ½ tsp. sea salt
  • Spice Paste
  • 12 raw almonds
  • 4 small slices of ginger, diced
  • 1 tsp. red crushed pepper
  • 1 tsp. fennel seeds (or 4 drops Fennel essential oil)
  • 1 clove garlic
  • 1 tsp. coriander powder (or 3 drops Coriander essential oil)
  • ⅓ cup shredded coconut, unsweetened
  • 1¼ cup hot water
Instructions
  1. Process all ingredients for paste in a food processor for 5 minutes.
  2. Pat dry chicken with paper towel. Cut the chicken into 2 inch pieces. Heat olive oil over medium heat. Add in the onion, turmeric and tomatoes. Cook for 3 minutes in skillet. Add the chicken and cook for 5 minutes over medium heat. Add in curry powder, ground cinnamon, sea salt and food processor mix. Stir well and heat to simmer. Then cover and cook over low medium for 15-20 minutes until the chicken is tender. Add in chopped cilantro, mix again and cook for 2 more minutes.
  3. Serve hot over rice, quinoa or spaghetti squash.
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No-Bake Chocolate Bliss Balls (Vegan)

No-Bake Chocolate Bliss Balls (Vegan)

Move over store bought treats, there is a new treat in town! These no-bake chocolate morsels are little pieces of heaven. My daughter said this morning, “Can I eat them for breakfast? These are perfect Mom!” Well, I’m not sure they are exactly breakfast food, but they will hit the spot just about anytime of the day that suits your preference 🙂

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5.0 from 1 reviews
No-Bake Chocolate Bliss Balls (Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Ingredients
  • 1½ cups pecans, soaked in water for 8 hours
  • ⅓ cup cashew butter
  • 6 dates, soaked in water for 10 minutes
  • ¼ cup dairy-free chocolate chips
  • 1½ tsp. pure vanilla extract
  • ¼ cup coconut flakes (optional)
Instructions
  1. Discard the water from the pecans and dates and remove the pits from the dates. In a food processor with an S blade, add in the pecans, cashew butter, chocolate chips and vanilla extract. Process or pulse for 2 minutes. Add in the dates and pulse for another 2 minutes.
  2. Unplug and remove the container from the food processor. Roll the mix into 14 balls. Sprinkle coconut flakes on top of each ball. You can also add in some of the coconut flakes into the balls when you are mixing the other ingredients if you would like.
  3. Refrigerate balls to set. Store in the refrigerator.

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Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Greetings Friends! I’m baccck! Or back in the kitchen I should say. It’s been a very busy Autumn around here. We’ve had four guests come to visit us in our new home, house projects to work on and my “baby” boy turned three. Sniffle…but oh so proud of him and my six year old that amaze me on a daily basis!

I’m so happy to be back creating recipes and having a spare minute to actually write down my recipe 🙂

A classic combination no doubt, but I can’t not share pumpkin and chocolate with you this time of year! We just love anything pumpkin and chocolate and these healthy Paleo muffins are delicious and perfectly moist inside. These muffins could easily be turned into cupcakes with homemade vanilla frosting on top too.

This was shared on Slightly Indulgent TuesdayFat TuesdayGluten-Free TuesdayTraditional TuesdaysSimple Meals Friday and Whole Foods Fridays.

 

5.0 from 1 reviews
Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ cups blanched almond flour
  • ¾ cup pumpkin puree
  • 2 eggs
  • ½ cup dairy-free chocolate chips
  • ¼ cup coconut sugar
  • 2 Tbsp. water
  • 2 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease the muffin tins in a muffin pan with olive or coconut oil. Place all ingredients into a large mixing bowl and beat on medium speed for several minutes, scraping down sides with a spatula as needed.
  2. Pour the batter into the muffins tins, filling them ⅔ full. Bake for 30 minutes (check at 25 minutes if you live at a low altitude).

 

 

 

 

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Krazy Good Kale Chips!

 

Krazy Good Kale Chips!

It’s no secret we love kale chips around this neck of the woods. It’s my snack of choice, I just don’t usually have them on hand when I really want them. I never have any extra on hand because they are always gone at our house in minutes!

I am trying to make more meals and snacks in bulk these days to have food on hand for school lunches, afternoon snacks, nighttime munchies, you name it!

I’ve been playing around with the standard kale chip recipe and spicing it up over the past few months with different seasonings and toppings. The sauce on top of the kale is delicious and be warned you won’t be able to eat just one  or two “chips!” Good thing there’s nothing to worry about 🙂

This is linked to Whole Food FridaysReal Food WednesdayCast Party WednesdayAllergy-Free Wednesdays, Traditional Tuesdays, Gluten Free TuesdaySlightly Indulgent TuesdayFat TuesdayNew Recipe TuesdayHealthy Vegan FridayWellness Weekend, Unprocessed Fridays, Pennywise Platter, All Things PrettyThursday’s Treasures and Full Plate Thursday.

 

5.0 from 1 reviews
Krazy Good Kale!
Recipe type: Snack, Side Dish
Cuisine: Gluten Free, Dairy Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large bunch of kale, washed and stems removed
  • Spice Blend:
  • ⅓ cup olive oil
  • 1 tsp. smoked paprika
  • 1 Tbsp. nutritional yeast
  • ½ tsp. Herbamare (or sea salt)
  • 1 tsp. coconut sugar
  • ½ tsp. garlic powder
  • ¼ tsp. Cajun spice blend
  • ⅛ tsp. pepper
Instructions
  1. Preheat oven to 350 degrees. Wash and dry the kale and remove the stems. Tear the leaves into small pieces and set into a glass baking dish. Place all ingredients of the Spice Blend into a small bowl and mix together. Pour the spice/oil blend over the kale and mix together thoroughly. Bake for 15 minutes or until the edges are slightly brown and the kale crispy.

 

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Key Lime Ice Cream (Dairy Free & Vegan)

Key Lime Ice Cream (Dairy Free & Vegan) with doTerra lime essential oil

Ahh limes…always so refreshing! I love to drink lime water and homemade Limemade. Limes, like lemons are actually quite alkalizing for the body. But limes in desserts are what I really love.

Honestly, I’m crazy for anything lemon or lime related when it comes to desserts. Especially in this intense Summer heat! This ice cream reminds me of the filling of a Key Lime Pie and is perfect in a bowl or on top of a gluten-free ice cream cone.

4.8 from 6 reviews
Key Lime Ice Cream (Dairy Free & Vegan)
Recipe type: Ice Cream, Dessert, Snack
Cuisine: Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cans coconut milk
  • ½ cup coconut nectar (or sweetener of choice)
  • 2 tsp. pure vanilla extract
  • ⅓ c. juice from fresh squeezed key limes (or 20 drops Lime essential oil)
  • pinch of sea salt
Instructions
  1. Pour all ingredients into a blender and blend on high for 2 minutes until smooth. Place blender container in the freezer for 30 minutes. Then pour mixture into an ice cream maker and process according to directions for 20 minutes.
  2. Enjoy!

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