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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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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How to Make a Healthier Cup of Coffee!

A Healthier Cup of Coffee

I never used to be a coffee drinker. I was a tea gal. I used to hangout at coffee shops on Pearl Street Mall in Boulder, CO drinking amazing herbal tea blends. I was crazy about green tea, rooibos tea, fruit tea-you name it. Then I had kids. And everything changed!

A hot cup of coffee on a cold wintry morning started it all. It was my time for ME in the morning. I enjoyed the taste of coffee, the smell…all of it. And then I had toddlers and really didn’t want to give up my coffee 🙂

Over the past few years, I have changed up my morning cup of Joe quite a few times. I’ve made it sugar-free at times with liquid vanilla stevia. I’ve tried various creamers and just had it straight up black like my French hubby loves. But lately I’ve been making it as healthy as possible.

As a nutritionist, I know that coffee is quite acidic. While coffee is full of antioxidants and has many health benefits, it should be consumed in moderation. I now enjoy coconut milk cream in my coffee as a dairy-free alternative to traditional creamer. Coconut milk contains lauric acid, a fatty acid, that has antibacterial and antiviral properties helping to build the immune system to fight infections and viruses. Additionally, coconut milk also naturally contains electrolytes including magnesium, chloride, potassium and sodium which helps keep the body hydrated and working at an optimal level.

A touch of cinnamon still makes the coffee an enjoyable drink and helps stabilize blood sugar and helps to lower LDL (or bad cholesterol). Raw honey is a superfood that is full of natural enzymes and immune boosting properties.

Voila! Drink up Friends or add my suggestions to a cup of tea if you prefer 🙂

5.0 from 1 reviews
A Healthier Cup of Coffee
Recipe type: Beverage
Cuisine: Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 8-10 ounces hot brewed organic coffee
  • 1Tbsp. chilled coconut milk cream
  • 1 tsp. raw honey (use liquid vanilla stevia if avoiding all sugar)
  • 1 drop cinnamon essential oil (or a dash of cinnamon)
Instructions
  1. I store the canned coconut milk in the fridge and then the cream is on top when the can is opened.
  2. Add coconut milk cream, honey and cinnamon to cup of coffee and stir. Enjoy hot!

 

 

 

 

 

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Spiced Roasted Almonds (Vegan)

spiced, almonds, garlic, lime, savory, roasted, gluten free

I love to snack on almonds, as do my kids. When my stomach is on empty, almonds come to the rescue. They satisfy my hunger fast.

I often make  Chocolate Roasted Almonds for an afternoon treat, but lately I’ve been craving more of a savory snack. This new recipe fits the bill.

I am crazy for lime, garlic and anything that has a little kick to it. I am always tempted to buy the store bought brands of mixed nuts at the grocery store, but the ingredients are less than stellar. Who needs modified corn starch, corn syrup and/or  canola oil on their nuts as most brands contain?! By making your own nut mixture snack at home, you can not only save a ton of money but also soak the nuts to help with digestion.

Spiced Roasted Almonds (Vegan)
Recipe type: Snack
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 cups almonds (soaked for 8 hours in water)
  • ⅓ cup fresh squeezed lime juice (or 5 drops Lime essential oil)
  • 2 Tbsp. coconut suar
  • 1 Tbsp. coconut aminos
  • 1½ tsp. red crushed pepper (add additional pepper for more of a kick)
  • 1 tsp. garlic powder
Instructions
  1. Preheat oven to 400 degrees. Discard water from almonds and place almonds in large bowl. Add all other ingredients to the bowl and mix thoroughly. Lightly grease a 9 x 13 baking dish with coconut or olive oil. Place almond mixture into dish and spread out evenly. Bake for 1 hour.

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