I hope everyone had a wonderful weekend and brought sunshine everywhere you went!
We decided to try for a family Christmas picture, and recruited a friend to help us take said pictures. She did a fantastic job! After wrangling the pups for a Christmas card picture-which believe me, this was entertaining- we had a hankering for some comfort food.
here’s some priceless pictures from our Christmas card photo shoot:
Our pups are a trip. 🙂
So, our comfort food normally comes from one of Juli Bauer’s cookbooks, and we decided on the Cauliflower Curry from ‘The Paleo Kitchen’ (by Juli Bauer and George Bryant). [[If you don’t have any of Juli’s cookbooks, you should seriously reflect on what you’ve been doing in your culinary life and immediately hop over to Amazon and buy both books that are already out, and pre-order her new one (coming August 2015) http://www.amazon.com/s/ref=nb_sb_ss_c_0_10?url=search-alias%3Dstripbooks&field-keywords=juli+bauer&sprefix=juli+bauer%2Caps%2C244]] The only problem was that we didn’t have cauliflower or a can of coconut milk, and wasn’t feeling like making a trek to the store, so I improvised and also added some Low FODMAP alternatives. With bacon, among a few other things. But there was bacon. Do I have your attention now? Yes? I don’t blame you, bacon seems to get everyone’s attention. 🙂 This time, I remembered to take a picture AND write down what I did. Please excuse my poor food photography… it looks pretty blah from the picture, but I PROMISE it’s definitely worth giving a try!
Coconut Chicken Curry (Low-FODMAP friendly)
What you need:
2 TBS coconut oil
2 tsp maple syrup (for my coconut milk alternative concoction)
2 cloves garlic,
minced (I left mine whole, for easy removal and low-FODMAP friendliness)
1 medium red bell pepper, seeded and diced
1 large cauliflower head
4 pieces bacon, diced, cooked (I added this, and used Applegate Turkey Bacon)
2-3 chicken breasts (I added this)
2 TBS curry powder
1/2 tsp red pepper flakes
1/2 tsp ground cumin (I added this, ‘I think this is a job for cumin!’)
1/4 tsp ground cinnamon
1/8 tsp ground coriander
pinch of course sea salt and freshly ground black pepper
1 can full fat coconut milk (Didn’t have this, so I used 1 Cup almond milk and 1/2 cup coconut water)
2 TBS almond butter (didn’t have this either, so I used Earth Balance coconut peanut butter- yeah that’s not paleo, but it’s one of my favorites)
sliced green onions for garnish (omit for Low-FODMAP friendly)
tomatoes, diced (I added this, optional garnish)
Spaghetti squash or pasta of choice (I added this. We tried quinoa noodles tonight)
What to do:
**If you chose spaghetti squash, preheat oven to 475 degrees F, cut the squash in half long ways, place face down on a baking sheet and bake for 25 minutes or until the skin of the squash has some ‘give’ to it. (If you’re meal planning for the week, plan to use a slow cooker if your turned off by the idea of cutting the squash in half. Clean squash, poke a few holes in it with a fork, pour 1-2 cups water in the bottom of your slow cooker, place the whole squash in the slow cooker, and cook on low for 6-8 hours.) **
- So, if you’re like me and need to go to the store but have almond milk, coconut water, and maple syrup readily on hand- combine almond milk and coconut water, bring to boil then lower to simmer. Add maple syrup and stir until dissolved. Continue to simmer while preparing the rest..
- In a large hot skillet, melt 1 TBS coconut oil, add your whole garlic cloves, then add diced bacon. Once your bacon pieces are almost crispy on the edges, add diced red bell pepper. Remove the garlic cloves once red bell pepper has been lightly wilted and reduce heat to simmer.
- In the large skillet, stir in the almond milk, coconut water, and maple syrup concoction.
- Stir in the spices and nut butter. If your sauce is too thick after adding the nut butter, add some more coconut water until desired consistency is reached.
- (if you opted for pasta, start cooking that now. While you’re waiting for the pasta to cook, start on the chicken…)
- In a separate hot skillet, add 1 TBS coconut oil, then the chicken breasts. You can cook them plain or do like I did and add a few sprinkles of cumin and curry to both sides. Once chicken is 3/4 of the way done, add a little of the simmering sauce to the tops of the chicken. (I added roughly 1 TBS per breast). Finish cooking chicken.
- Once chicken is done, add the breasts to the skillet with the simmering sauce, then deglaze the skillet you cooked the chicken in with coconut water (I used just enough to clean off the bottom of the skillet). Add deglaze concoction to the sauce.
- Plop some spaghetti [squash, if you chose that] on a plate, pour some sauce over the noodles, and add a chicken breast to the top. Garnish with fresh diced tomatoes if that fits your fancy.
(here’s the sad quality picture I was talking about…)
Thank you, Juli, for your continual inspiration and motivation to lead a healthier life without missing out on flavorful dishes! Please check out her blog: http://paleomg.com
Keep on shining!