Slow Cooker Coconut Curry Chicken

This curry smelled so delicious!

In the morning I chopped up everything and then put it all in the crock pot.

Then when my kids came home they sniffed their little noses and said, "Is that curry??" Yay!"

I used chicken drumsticks, so it may not look like curry, as the meat slow cooks it just falls off the bone and shreds so nicely!

The Fish Fam ate most of it, but we had a little bit left over and were going away for the weekend so I passed on all my leftovers to my neighbor. She then wanted this recipe. Here it is Rebecca...

Slow Cooker Coconut Curry Chicken:

Recipe by Kristy

From Sweet Treats & More

Ingredients

• 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped (I used a green pepper)
• 1 (5 oz ) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
• 2 tbsp water
• 1 1/2 tbsp cornstarch

Instructions

• 1
  Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
• 2
  Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
• 3
  Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
• 4
  An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
• 5
  Serve over rice, with Naan, and garnish with cilantro.

Notes

• *if you want you can chop the bell pepper into larger pieces and place in with the chicken and carrots rather than processing into the sauce. This is what I did and we loved the different textures of the carrots, chicken, and pepper in the sauce.
  
  
  Plenty more for leftovers...
  
  
  
  
  
  Enjoy!
  
  

Valentine Sweets & Treats < 3

There was plenty of Valentines baking and treat making over the week!

I'm pretty wiped out from all the Love Day Week events going on with my little ones.

Nonetheless, we made some yummy sweets and treats!

I make two different kinds of sugar cookies with butter or switch it for coconut oil.

The Fish Fam prefers the coconut sugar cookies.

Recipe for Coconut Sugar Cookies here and for the butter sugar cookies this recipe.

I made these heart shaped fruit pizzas for my youngest's Vday Party.

Yummy! Just make your sugar cookie, spread cool whip over the top, and then add your favorite sliced fruits. <3

These were for the older kids school teachers.

I used heart shaped silicone cupcake molders.

Then I put the Vday sprinkles and M&M's at the bottom. Then poured the melted chocolate on top. Which, I had to do some research on it is important to use the right type of chocolate to melt and use. There is a big difference that will give you very different results. Read here!

Homemade Fruit Snacks!

By Wellness Mama

Recipe here.

My kids sure loved these. Once you have all the right ingredients they are easy to make, but let me tell you it does take some practice to get it right. Mine failed the first time because come to find out I used fresh pineapple juice and just like she said it won't thicken. So I made them into popsicles. But, the second time they formed using pineapple juice from a can. Finally, but I still have much room for improvement.

We got some pretty sweet molds at amazon...heart shaped, dinos, and legos.

(I'll make a more detail post about this sometime soon.)

Banana Cream Pie Bars

Since I'm raising Monkey's we always have plenty of bananas to go around!

And WOW, these Paleo Banana Cream Pie Bars were amazing.

Definitely an enjoyable treat for me :)

Taylor Made It Paleo

Banana Cream Pie Bars

Ingredients:

For the Crust:

-1 1/2 cups almond flour

-1/4 cup honey (I used maple syrup)

-2 T nut butter (I used almond)

-1 T maple syrup

-pinch of salt

For the Topping:

-1 can of coconut milk (left in the fridge overnight to let the cream settle at the top and ONLY use the cream on the top and not the liquid underneath.)

-1 ripe banana, mashed (I used to small bananas)

-1 T maple syrup

-1 tsp vanilla (I don't add, don't like the taste)

Directions:

1. Combine all crust ingredients until crust like texture forms.

2. Press dough evenly into the bottom of a pan.

3. Whip together coconut cream, banana, maple syrup, and vanilla until well combined.

4. Spread evenly over the top of the crust.

5. Top with additional banana slices.

6. Place in freezer for 1 hr.

7. Cut into squares and enjoy!

8. Store in fridge. (I've kept mine in the freezer because if you don't eat it all up fast enough it gets too soft and runny.)

And nope, you don't need to bake the crust, I had to double check myself :)

These are really easy to make and very delicious!

Banana Pecan Bread

This is Danielle Walker's Banana Bread (Paleo) from her Against All Grain cookbook.

It is super good! 

You'll have to get the recipe from her book, but I did switch out a few ingredients for my dietary needs...instead of honey I subbed with maple syrup, I didn't add any vanilla extract (I don't like the flavor), instead of AVC I used white vinegar, and instead of canned coconut milk I subbed with Unsweetened Coconut Milk, I also added chopped pecans (Yum!). To get the best results with this bread Danielle highly suggests only using Honeyville Blanched Almond Flour. Using other brands like Bob's Red Mill results in "overly moist products that will sind in the center or have a grainy texture." Which, Paleo breads do come out more moist and soggy, but you definitely want to avoid it being even more so, which from experience she is totally right. I buy this almond flour at Costco for $22, which yes, is very expensive, but it's what I can eat.

After I baked it and let it cool I put it in a ziplock bag and into the fridge.

The next day it always tastes a lot tastier :)

Enjoy!

Superhero Pizzas

I have quite the Superhero crew!

So for birthday dinners these are the favorite! They are lots of fun to make.

Use this recipe from Six Sisters Stuff to make the dough.

The Fish Fam said this crust was the best yet.

My yeast this time foamed the best ever.

I added in more flour than usual just a little little bit at a time.

Until it felt nice and smooth and just right!

And I gave it enough time to rise.

Next find or make a good pizza sauce.

Then add all the toppings and create...

Batman: black chopped up olives, mozerella, & cheddar cheese

Captain America: pepperoni, blacked chopped olives, and mozerella

Superman: pepperoni, mozerella, & cheddar cheese

Enjoy!!

Our Favorite Bacon & Egg Sandwich

This is one of my kids favorite breakfast Bacon & Egg Sandwich!

I don't bribe them with candy, I bribe them with Bacon!!

Seriously. To get them up and going in the morning I say, "If you hurry and get in the shower, get dressed, and come downstairs...I'll make you some bacon."

Works every time.

I don't always buy it, but when I do they are sure quick to listen and get movin. Lol! The breakfast norm is oatmeal, so they look forward to this!

Here are our special ingredients....

Sure, it's a no brainer to make a egg sandwich, but just like any fine dish it's all about the ingredients and where they came from.

These are locally raised and pastured farm eggs and I can talk directly to the friend that I got them from. They can tell me exactly everything the hens eat, which includes bugs, spiders, and insects. I can also see for myself where hens live and where they roam, which is everywhere around the yard and farm. My kids LOVE going to play at their house and chase and catch the chickens. Very cool!

Happy chickens = Healthy Eggs

Here's a good article to know why...eggs are definitely NOT created equal.

It's so important to understand the differences of the eggs you can buy and why it's important to eat pastured eggs. Even buying organic eggs at the grocery store doesn't even compare to pastured raised chickens.

And I can't forget to mention that you know you have a good healthy pastured egg just by the color of the yolk. It's so beautiful, I can't even say how lovely they look after you crack them open and drop it into the pan or bowl. It's a nice golden color. It's not a dull or yellow.

Here's the difference...

Photo from the article above, The Rising Spoon.

Well, I hope I've convinced you to seek out a local farmer that will sell you their eggs!

I fry them in some butter on our cast iron skillet and sprinkle some garlic powder, sea salt, and pepper on top.

Next up....

The Bacon!

Just as the eggs, it's important to buy healthy bacon. Which most people are scared to eat (for good reason due to certain health conditions), but when bacon comes from the right place it has a plethora of healthy fats, which our brain and body need!

This Applegate Organics is a good stuff...uncrured, isn't preserved, no nitrates or nitrates added, no antibiotics given, and is also gluten and casin free for those sensitive and/or intolerant to those proteins. Which, because I am so sensitive I have to avoid regular store bought bacon because of all the ingredients included.

Then top it all off on some 100% Sprouted Whole Grain Ezekiel Bread.

My kids love this cinnamon raisin toast.

Sprouted grains breads are better than other wheat breads because...

Sprouting grains, nuts, seeds, or beans (soaking the gain or seeds in water before use they begin to grow/sprout) releases vital nutrients that are in these foods. It becomes alive, which give it more protein, vitamins, and minerals that make it easier for our bodies to absorb properly and digest to get the best and most optimal nutrients.  Because there is something in grains called phytic acid which binds to minerals and other nutrients in our body and when it exits our bodies it has bonded to and takes these important nutrients along with it. This binding decreases the absorption of vital nutrients, like iron, zinc, calcium, and magnesium.

So, that is why many people, especially among ancient civilizations and cultures, soak their grains to reduce the phytic acid, which of course they didn't know about phytic acid, but they did pay attention to how foods digested better in their bodies due to how they felt. Genius. The more I learn about food the more I come to know that our ancestors knew SO MUCH about how to properly store, prepare, use, and make use of the food they grew and came upon to get the most nutrients out of them and help their bodies function and work properly. It's no wonder nowadays all the health problems we face because of our improper use, preparation, and consumption of food. It's so important to listen to your body. Pain = your bodies way of telling you something is wrong and needs to be fixed. But, think of pain as your friend and try to figure it out and feel better!

Well, that's what I think, but not all agree. I always say, "we live now, today and you have to give and take." Because I can't do things exactly as my ancestors did, but I can learn as much as I can and do my best to provide me and my family the best way of life.

But, when we don't have any Ezekiel Bread we use our favorite good ol' Apsen Mills Honey Whole Wheat Bread. Made in Utah, which when family comes we have them buy and bring like 12 loaves for us to put into the freezer. :)

So, hopefully you can go out and find some good fine ingredients to make your....

Yum!

  

Sticky Sesame Drumsticks

Another good chicken marinade!

Sticky Sesame Chicken Drumsticks

Austrailian Good Taste (magazine)

Recipe by Michells Southan

Ingredients

• 1/3 cup tomato sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 T sesame seeds

Directions

• Combine the tomato sauce, soy sauce and honey in a glass or ceramic bowl. Add the chicken and toss to coat. Cover and place in the fridge for 30 minutes to marinate.

• Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the chicken on the tray and bake in oven, turning once, for 40 minutes. Sprinkle with the sesame seeds and bake for a further 15 minutes or until the chicken is golden and cooked through. Place on a serving platter and serve with sweet chilli sauce.

*I didn't follow the cooking instructions. I just baked all the chicken together in a baking dish for 25-30 mins 375 degrees. Checking the internal heat, which shouldn't be all the way cooked through yet. And then placed them spaced out on a baking sheet lined with tin foil for 10 mins. Then turning on the broiler to get the charred look for a minutes watching them and then flipping them and broiling for another few mins.

Next up…

Soy and Chile glazed Brussels Sprouts...

Better Home & Garden Recipe

Ingredients

• -1lb Brussels Sprouts
• -4 green onions
• -2 T orange juice
• -1 T soy sauce
• -1 1/2 tsp honey
• -1/4 tsp crushed red pepper
• -1 clove of garlic minced
• -1 1/2 tsp oil

Directions

• Trim Brussels sprouts;** cut lengthwise into quarters. Finely chop one of the green onions; cut the remaining three green onions diagonally into 1-inch pieces. In a small bowl stir together orange peel, orange juice, soy sauce, honey, serrano pepper, and garlic. Set aside.
• Working in a well-ventilated area, in a large skillet heat oil over medium-high heat. Add Brussels sprouts, mushrooms, and green onions. Cook and stir for 8 to 10 minutes or until sprouts are blackened in places and are nearly tender.
• Pour orange juice mixture over sprout mixture; toss to coat. Cook and stir for 3 to 4 minutes more or until sprouts are tender.

*To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.

I used cauliflower and not mushrooms and baked it in the oven. At first The Fish Fam didn't really enjoy the flavor of the Brussels Sprouts, but said it was just weird at first and then got better.

Last but not least I cooked the brown rice in my amazing pressure cooker.

It was done in about 30mins. Wow!

Usually, cooking time fore brown rice is hours!

Enjoy :)

Maple Peanut Sesame Chicken

This meal was awesome!

Following a low fodmap diet can be oh so tricky and confusing, but I'm working on it and finding some good meals to make. Kate Scarlata is a well know Fodmap expert and she has plenty of great recipes. Including this one...

Maple Peanut Sesame Chicken

By Kate Scarlata

From Well Balanced

Ingredients

• 1 pound chicken tenders (boneless, skinless)
• 2 Tablespoons all natural peanut butter
• 1 Tablespoon sesame oil
• 3 Tablespoons reduced sodium tamari (soy sauce)
• 1 Tablespoon sesame seeds
• 1 teaspoon ground ginger
• 1 1/2 Tablespoons pure maple syrup

Instructions

1. Wash and pat dry chicken.
2. In medium casserole dish, add peanut butter, sesame oil, soy sauce, sesame seeds, ginger and maple syrup whisking to blend.
3. Add chicken and toss to coat with mixture.
4. Cover and refrigerate for 30 minutes-several hours.
5. Keep chicken in 'marinade' and place casserole uncovered in oven.
6. Bake at 350 degrees Fahrenheit for 30 minutes or until chicken is cooked through. Serve over rice vermicelli noodles or baby salad greens.
   
   
   I made this meal to feed to our sister missionaries and they loved it. We have them over often and finally I made something that we could all eat. Yay!
   
   
   I also make my own dressing, which I pour a little bit of this and that in.
   Depending on how much you need make accordingly and let call it...
   
   
   Garlic Infused Ginger Dressing
   
   
   

   -Garlic Infused Olive Oil

   -Coconut Aminos
   -Sesame Oil
   -Squeezed Lemon
   -Ground Ginger
   -S&P
   
   
   I've also added some vinegar, just a little bit, and maple syrup to sweeten it up for guests. Infused oils are delicious a must do in cooking! Add the most of the olive oil, then just a bit less of coconut aminos or soy sauce, a little bit of sesame oil for that toasted sesame flavor, as little or as much fresh squeezed lemon as you like, prob less though, about a pinch of ground ginger, and salt and pepper to taste.
   
   
   We also had this oh so good...
   
   
   
   
   
   Which I was also able to enjoy for the first time in who knows how long!!
   
   
   I made Against All Grain Paleo Pie Crust.
   (gotta buy her book for the recipe.)
   
   
   
   
   
   Beans are used as my "pie weights" while baking.
   
   
   Then find my previous Lemon Meringue Pie post for the filling.
   
   
   Oh happy day :)
   
   

Breakfast Scrambled Eggs

These are my favorite scrambled eggs to make!

-2-6 organic eggs

(depending on how many I'm feeding)

-Sm. amount rice/coconut/almond milk

-1tsp garlic infused olive oil

-1/2 tsp coconut aminos

(it's like soy sauce)

-Sea salt & pepper

- maybe some sesame oil

-chopped red/green/yellow bell peppers

-chopped cilantro

I first put some ghee or you can use butter to heat in pan. And then cooked the bell peppers.

Everything else I gently mix in a bowl and then add to the pan.

Good thing to remember when cooking eggs is...low and slow.

So, turn down the heat and cook 'em slow.

I put it over rice and might add a little bit more coconut aminos.

Yum!

Meatball Soup

This is a life saving leftover’s meal!

I make a lot of bone broth from chicken backs that I get at Wholefoods. After cooking it I let it cool overnight in the fridge and then put it in freezer bags and store in the freezer and get it out when need to use it. Easy peezy!

After heating up the frozen chicken broth I add my cut up veggies...carrots, zucchini, and yellow squash, which most of the time these veggies are pre-steamed or cut up and in a container already in the fridge. I make sure my rice is ready to go as well.

***Always make sure to clean your rice before you cook it!!! After measuring the rice put it in the pot and I like using clean purified water from our water filter to clean the rice over and over by grabbing it with my hands and rubbing it and then dumping the water out carefully to not let the rice dump out. Seriously, repeat this over and over until the water runs clear or is close to it. Rice naturally has arsenic, its in the soil, it can be reduced by cleaning the rice very well. Also, this is what Chinese people do...they always clean their rice!

Then I also used my leftover meatball to add in.

Add in sea salt, pepper, other spices to taste.

*** I also just learned that to make broths low fodmap you have to be careful about what types of bones you use. If it's from bones that still have lots of cartilage and remains it still has, I think, a good amount of polyols that will irritate your gut. It did mine, but it took awhile for me to finally discover it. So, for low fodmap Dr. Allison Siebecker suggests making bone broth that is from purely bones.

Super good!