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April 27, 2020
Ingredients: 2 Tbsp. coconut oil, divided 1 tsp. sea salt 2 chicken breasts cut into bite size chunks 1/2 tsp curry powder 1 tsp turmeric 1 – 1 inch piece of ginger, grated or chopped very small 1-2 garlic cloves, chopped 2 green onions, chopped 2 carrots, chopped 1 sweet potato, cut into 1 inch cubes 2 cups bone or vegetable broth 2 cups chopped broccoli 1 Tbsp. fresh basil, chopped 1 cup full fat coconut milk (Native Forest – simple)
Preparation: 1. Add salt to chicken and set aside. 2. In a heavy bottomed pot add 1 Tbsp. coconut oil and allow it to heat. Add the chicken and saute in batches, until brown on the outside. Set aside. 3. Add the remaining coconut oil and saute the onions until soft and translucent. 4. Add the ginger and heat for one minute.
5. Add the curry, garlic and turmeric, stirring for about a minute, until fragrant. Add the broth and sweet potatoes and allow it to cook for about 15-20 minutes, or until the potatoes are soft. 6. Add the chicken back to the pot. 7. Add the broccoli and coconut milk and allow it to heat to an almost full boil. 8. Turn the heat off and top with fresh basil. Serve over quinoa, brown or wild rice.
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Monica Paz, MS, CN, FNLP
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August 30, 2020
July 29, 2020
I’m developing some new recipes to share with you. Here’s one you can use for breakfast or a snack, for those of you who can’t eat oats. For those who can, just replace the quinoa with gluten free oats. This is a low sugar recipe; feel free to add more honey to your taste. This was perfect for me as a mid-afternoon or after dinner snack that packs a lot of fiber, protein and fat. You can have one of these after dinner to help your digestion or take them along with you for a post-workout “pick-me-up."
Let me know what you think. Enjoy!”
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