I know it’s been quite a long time since I posted anything, life’s been busy and school took priority over blogging 🙂 I’d like to start a weekly post with a recap on what I’m learning in class, I think it would be fun information for you and a useful review for me! Hopefully a post on hormonal balance and hypothyroidism will be coming your way soon…I promise it’s way more interesting than it sounds!!
I’ll start with a little recipe though since homework awaits. This is just a little something I threw into the crockpot before work based on random ingredients from the fridge and crossed my fingers. I always seem to be coming up with ways to use up coconut milk since I make the asian coconut milk dressing all the time. It turned out quite delicious and is packed with protein, veggies, & fiber. Many of the ingredients are optional since I only added them to use them up! I apologize for the lack of pictures, I didn’t think it would be blog-worthy and I’m thinking it might not have been the most photogenic meal anyways…
Coconut Milk Chicken
4 chicken thighs (organic/pastured)
1 can full-fat coconut milk
1 cup chicken or vegetable broth
1/2 c dry lentils (optional)
1 sweet potato, chopped
1 onion, chopped
1 T chili or curry paste
1 T bragg’s aminos or soy sauce
2 T tomato paste (optional)
1 t chili flakes or cayenne (optional)
salt & pepper to taste
1-2 cups torn kale
topping ideas: green onions, cilantro, chopped cashews, drizzle of coconut milk, sriracha
Throw all ingredients in the slow cooker & cook on low for 6 hours. Stir occasionally and add more broth if needed. Remove chicken bones & discard or save to make homemade broth.
Top with garnishes of your choice and serve over brown rice or quinoa.
Since I didn’t have any pics, enjoy this one of Pyro
sleeping on my laptop helping me research supplements 🙂