Food gallery

  Thai Chicken Coconut Curry Ingredients • 2 tablespoons coconut oil • 1 onion, small dice • 1 red belle pepper, small dice • 4 cloves garlic, roughly chopped • 2 tablespoons fresh ginger, grated • 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces • 2 tablespoons curry powder • 1 15 ounce can diced tomatoes • ½ cup chicken stock • 2 cups full fat coconut milk • 1 teaspoon tomato paste • 2 teaspoons salt • Lime juice to taste • Green Onions to garnish • Cilantro to garnish • White Rice for serving Instructions 1. Place a large skillet over medium high heat with the coconut oil. 2. Add the onion and red pepper sauté until fragrant, about 5 minutes. 3. Add the garlic and ginger and sauté for 30 seconds more. 4. Add the chicken and curry powder and sauté until the chicken starts to turn golden brown, about 10 minutes. 5. Add the diced tomatoes, chicken stock, coconut milk, tomato paste and salt and bring to a boil and reduce to a simmer to continue cooking until the...

  creamy thai sweet potato curry INGREDIENTS • 1 tablespoon oil • 2 shallots, thinly sliced • 2 sweet potatoes, peeled and cubed • 3–4 cups fresh baby spinach • 2–3 tablespoons curry paste (see notes) • 1 14-ounce can regular coconut milk • 1/2 to 1 cup broth or water • 1/2 cup chopped peanuts and cilantro • fish sauce to taste ________________________________________ INSTRUCTIONS 1. Start your rice, if you’re serving this over rice (highly recommend)! 2. Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined. 3. Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted. 4. Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy. 5. Serve over rice, topped...

  healthy carrot muffins INGREDIENTS • 2 cups rolled oats • 8 medjool dates, pits removed • 1/2 cup olive oil • 1/4 cup real maple syrup • 3–4 carrots, peeled and shredded (about 2 cups total) • 2 eggs • 1 teaspoon baking soda • 1/2 teaspoon cinnamon • pinch of salt • walnuts or raisins (optional) ________________________________________ INSTRUCTIONS 1. Preheat the oven to 350 degrees. 2. Mix all ingredients in a blender until a chunky batter comes together. 3. Pour batter into a greased or lined muffin tin. Bake for 15-18 minutes, until the tops gently spring back when you press into them. 4. Smear warm muffins with butter and/or honey. Attempt not to eat them all. Serve warm or cold ALL DAY LONG. ♡

   I ngredients For the sauce • 2 teaspoons olive oil • 2 pounds mild Italian sausage casings removed • 1/2 cup onion finely chopped • 2 teaspoons garlic minced • 24 ounce jar marinara sauce • 8 ounce can tomato sauce For assembly • 16 ounces rigatoni or other short pasta cooked according to package directions in salted water • 2 cups mozzarella cheese shredded • 2 tablespoons fresh parsley chopped • cooking spray Instructions 1. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray. For the sauce 1. Heat the oil in a large pan over medium high heat. Add the sausage to the pan.  2. Cook the sausage for 3-4 minutes, breaking it up into small pieces with a spoon. Add the onion to the pan. Cook for an additional 5 minutes or until sausage is browned and cooked through and onion is softened. 3. Add the garlic and cook for 30 seconds. Add the marinara sauce and tomato sauce to the pan and bring the sauce to a simmer. 4. Let the sauce simmer for 5 minutes or u...

Ingredients. • 1 pound boneless skinless chicken breasts • 1/2 cup all purpose flour • 1 1/2 teaspoons salt • 1/2 teaspoon pepper • 2 tablespoons extra virgin olive oil For the sauce • 2 tablespoons butter • 2 tablespoons all purpose flour • 2 teaspoons minced garlic • 1/4 cup white wine • 1 cup chicken broth • 1/4 cup heavy cream • 1 tablespoon lemon juice • 3 tablespoons capers • salt and pepper to taste • 2 tablespoons chopped parsley • lemon wedges for garnish optional Instructions For the chicken 1. Cut each chicken breast in half lengthwise. If your chicken breasts are labeled thin cut, you can skip this step. 2. Place each chicken piece in between two pieces of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken to 1/2 inch thick. 3. In a small bowl, mix together the flour, salt and pepper. 4. Dredge each chicken piece in the flour mixture. 5. Heat the olive oil in a large pan over medium high heat. Add the chicken in a single layer. Cook for 4-5 ...