Banana Oat Pancakes

I'm pretty sure Pancakes are everyone top 5 FAVORITE breakfast food and always please the entire family! With my oldest starting Kindergarden tomorrow, I'm revving up for quick breakfast! <-- this one, make a double batch and freeze!! Pop in the toaster for a super quick breaky.

Banana Oat Pancakes

Ingredients: 

☀️1 cup Unsweetened Almond Milk

☀️2 Large Eggs

☀️1 large Ripe Banana 

☀️1 tsp Vanilla Extract

☀️ 1 tsp Baking Powder

☀️ 1/2 tsp cinnamon

☀️ 1 pinch Himalayan Salt

☀️ 2 cups Rolled Oats (gluten free)

☀️ Coconut oil for cooking

Directions: 

✨ Place all ingredients except coconut oil into blender! Blend until smooth. Heat skillet to medium-low and add tsp coconut oil. 

✨ Pour 1/4 cup of batter into skillet, cook 2-3 minutes or until bubbles form around edge of Pancakes. Flip and cook for another minute.

✨Continue with remaining battter (add a little more almond milk if it becomes too thick) 

21 Day Fixers -- 1 yellow for 2 Pancakes!!

Monster Cookie Energy Balls

OMGGGGG I don't know if you guys caught the LIVE Facebook video today of us making these but I had to watch it a couple of times LAUGHING so hard...my child is WILD~!  We have started doing more Facebook LIVE videos recipes & other goodies on my FACEBOOK PAGE <--- facebook.com/TeamInfernoFitness so BE SURE TO FOLLOW us there!!

These are AMAZING! Packed full of nutrients, easy to hide different elements from your kiddos and GREAT for increasing your milk supply mommas!  They are prepped in 10 minutes and are NO COOK!

Monster Cookie Energy Balls

Ingredients:

1/2 Cup Natural Peanut Butter
1/3 Cup Raw Honey
1 Tsp Vanilla
1 Cup Old Fashion Rolled Oats
1/3 Cup Mini M&Ms (or mini chocolate chips) <--- you could also do raisins or chopped nuts.
1 Tbsp Shredded Coconut
2 Tbsp Hemp Seeds
1 Tbsp Flax Seeds
1 Tbsp Pumpkin Seeds
1 Tbsp Chia Seeds

You can play around with the bottom ingredients!! Throw in different things!

Directions:

1. Mix all of these yummy ingredients together & chill for 30 minutes!  Roll into 14 balls.

**Portion control container equivalent**
2 Balls = 1 Yellow & 2 TSP

TRY THEM?!?!?! Let me know what you think!!!! What kinds of things did you add to yours?!

Roasted Pumpkin Seeds

Tis' the season!! These are one of my all time favourite snacks! Classic salt & peeper are always so good but I decided to et a little funky with them!

Here's 2 recipes I came up with! Hot & Sweet and Dill Pickle

HERES THE SECRET (my dad's secret, not mine as much as I would love to take all the credit) to pumpkin seeds <--- After you have cleaned them, BOIL THEM for 10 minutes before you start baking them!!  This gets them REALLY crispy without burning them.

Preparing Your Seeds

Dig all of the seeds out of your pumpkins. Rise a couple of times until there is no pumpkin guts left on them.  Boil the seeds in a big pot of water for 10 minutes.  Remove and place on a paper towel to soak up most of the water.

Preheat oven to 300 degrees. Grease a baking sheet or use parchment paper.  Once you choose your recipe to follow, prepare your seeds with seasoning.  Spread the seeds in a THIN layer on the baking sheet, if they are too close together or you have too many seeds, they will end up chewy. Bake for 25-35 minutes, stirring them up every 5-10 minutes and KEEP AN EYE on them!  Once they are slightly browned, they are ready.  

Hot & Sweet Pumpkin Seeds

Ingredients:

For every 1/2 cup of seeds, you'll need:

1 Tsp Coconut Oil

1 Tbsp Coconut Sugar (or brown sugar)

1/2 Tsp Himalayan Salt

1/8 Tsp Cayenne Pepper

1/8 Tsp Black Pepper

*If your nervous of the heat on these, leave out the black pepper.

Coat your seeds until evenly spiced!

Dill Pickle Pumpkin Seeds

Ingredients:

1 Tsp Olive Oil

1 Tsp White Vinegar (this gives them the sour kick like a pickle)

1 Tsp Dill (I used dried)

1/2 Tsp Garlic Powder

1/2 Tsp Himalayan Salt

1/8 Tsp Black Pepper

Hope you enjoy these combos as much as my little family did!!  

Chickpea Peanut Butter Blondies

I have a serious sweet tooth with this pregnancy! Maybe it means I'm having a boy this time, or maybe its just my true sugary ways getting the best of me! My litttle one has been bugging me to make my "Black Bean Brownies" for a few days but wanted to switch it up a little and give you all something new to try!!  So here it is! Your dairy-free, gluten-free, vegan, TOTALLY YUMMINESS Blondies.

Chickpea Peanut Butter Blondies

Ingredients:

1 (14oz) can Chickpeas (you could also use Garbonzo beans!)

1/2 Cup Organic Natural Peanut Butter

1/3 cup Pure Maple Syrup (you could add up to 2/3 cup but I found it too sweet)

1 1/2 Tsp Vanilla Extract

1Tsp Baking Powder

1/2 Dark Chocolate Chips (I used Carob Chips)

Directions: 

Preheat oven to 375.

In a blender, add all ingredients EXCEPT chocolate chips. Blend everything until smooth.  Fold in chocolate chips (I also threw in 1/4 cup hemp seeds for protein). Pour batter into greased 8x8 baking dish. 

Bake for 25-35 minutes. Cut into 9 pieces.

Let them cool before enjoying otherwise they will be gooey and fall apart! <--- at which point I ate them like this with a little ice cream!! Don't Judge.

**21 Day Fixers**

One square = 1 yellow, 2 tsp

TRY THIS RECIPE?!  Let us know what you think in the comments! We LOVE to hear from you!! To stay up to date on our latest tips & tricks, our Recipe E-book, and other exciting upcoming Studio events <--- BE SURE to get on the Mailing List!

Turkey Stir-Fry

I'm sure you guys have figured out by now that I LOVE my throw and go lunches! Im not much of a salad person, or a chicken breast and broccoli kinda gal so these types of lunches (or dinners) are my JAM!  The best part about this one is that I got 5 meals all prepped and ready to eat under 20 minutes for under $15!  You cannot beat that!

Turkey Stir-Fry

Ingredients:

- 1lb Ground Turkey

- 5 cups chopped veggies, whatever you have in the fridge! (I used broccoli, green beans, and peppers in this one but onions, zucchini, cauliflower etc would be amazing too!!)

- 1 Tbsp coconut oil

- 1 Tbsp grated ginger (I use the organic stuff in the tube for convenience)

- 1 Tbsp Minced Garlic (again, I use the organic tube stuff)

- 1 cup veggie broth (or chicken broth is delicious)

**Cook 2.5 cups of Brown Rice for meal prep**

Directions:

1. Brown your ground turkey in a large pan.  Place in a bowl and set aside. 

2. Heat coconut oil, add garlic and ginger, cook for 2 minutes (DO NOT let it burn!).  

3. Add your veggies, your cooked turkey and toss, cook for 3 minutes. Add broth, cover and simmer for 3-5 minutes.  

4. Uncover, turn up the heat and cook off the extra liquid <--- watch it! your liquid will go fast!

*Cut your entire meal into 5 servings! <--- this is one portion.  Add your portion to 1/2 cup of cooked brown rice.

I topped mine with Bragg's Aminos & hot sauce.

**21 Day Fixers** one prepped meal is 1 red, 1 yellow (with rice), 1 green & 1 tsp!

TRY THIS RECIPE? Comment with what you changed up & what veggies you loved! I love to hear from you <3

Cinnamon Roll Oatmeal Cookies

So I recently discovered an allergy to dairy in our little family! This means diving even deeper into our journey with clean eating recipes, substituting good for the not so good and finding family favorites my picky little one will actually eat!

I have been a HUGE skeptic of dairy for a long time! I removed dairy (well about 75%) from my diet a few months back after discovering it was the cause of my acne!! So we have already made a few of the major switches but I still LOVED cheese....

So to start our transition, we decided to make some completely clean-eating DAIRY FREE cookies this afternoon!! Hope you love them as much as me....this pregnant momma ate 4 😂😂

Cinnamon Roll Oatmeal Cookies

Ingredients

1 Cup Quick Oats

3/4 Cup Quick Oats made into Oat Flour by blending really good (I used this as a flour substitute)

• 1.5 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1/4 tsp Himalayan Salt
• 1 Tsp Vanilla extract
• 1 Ripe Banana
• 3 Tbsp Coconut Oil, melted and cooled to room temp.
• 1/3 cup Maple Syrup
• 3 Tbsp Egg Whites (or one large egg)

2 Tbsp Vegan Cream Cheese (yes, it actually tastes like cream cheese and has the same texture!!)

2 Tsp Almond Milk

1 Tsp Stevia 

1/4 tsp Vanilla

Directions

1. In a large bowl, mix together oats, oat flour, baking powder, cinnamon and salt. In a separate bowl, mash banana then add vanilla, egg, maple syrup, and oil.  Once blended, add to the dry mixture and combine together.  Place dough in refrigerator for 30 minutes.

2. Preheat oven to 325 degrees. Spray cookie sheet. Scoop heaping tablespoons of dough into your hand and slightly roll into ball, don't handle too much or your hands will warm your dough and it will melt.  Place ball into cookie sheet and press down slightly flat with a fork.

Take 14 cookies. Bake for 13-15 minutes. Cool 15 minutes on a cooling rack.

3. While cooling, Mix together last 4 ingredients in a small bowl. Whip until smooth.  Once cookies are cooled, drizzle the cream cheese into the cookies!

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Once you try them, I'd LOVE to hear from you and get your feedback!!  Please comment below this recipe!!!

Clean Eating Tortilla Soup

Rainy days & a sick family call for spicy, warm soup! Tortilla soup will always be one of my favourites! Here is my version made healthy & 21 Day Fix Approved!

Clean Eating Tortilla Soup

Ingredients

4 cup chicken or vegetable broth
1 shredded chicken breast (optional - i had a cooked one leftover)1 cup red salsa
1 can green chilis
1 tbsp lime juice
1 cup coleslaw cabbage mix
3 cloves garlic minced
1 tsp chili powder
1 tsp onion powder
1 tsp chipotle powder
Tortilla Chips

Directions

Throw together everything except avocado, chips and cheese in a pot and bring to boil. Reduce heat and simmer 20 minutes.
⭐️top with half a chopped avocado, crushed tortilla chips and a tbsp Mozzarella cheese

**21 Day Fixers**
 1.5 cups - 1 blue, 1/2 green, 1 yellow
1/2 blue of avocado, half a blue of cheese, 1/2 a green, 1 yellow tortilla chips

Healthy Breakfast Burrito

I am not a huge breakfast person BUT I totally am a foodie so making things that aren't time consuming but not bland for breakfast is a chore for me! I added these healthy breakfast burritos to my meal plan for this week! I made 6 of them ahead of time and FROZE Them! now I can throw them in the microwave or oven for a wicked breakfast that is stress-free!!

Healthy Breakfast Burrito

*Makes 6 Burritos

Ingredients:

1.5 lB Ground Turkey

6 Eggs

6 Whole Wheat Tortilla Wraps (or whatever healthy kind you like!)

1 Yellow Pepper, chopped

1 Red Pepper, chopped

1 Onion, chopped

2 cup Shredded Cheddar Cheese

1Tbsp Coconut oil

1 tsp each Cumin/Garlic Powder

1 tsp each Himalayan Salt/pepper

Directions:

1. Heat 1 tsp of Coconut Oil in a frying pan. Add cumin, garlic and ground turkey. Cook turkey thoroughly, then add your eggs.  Continue to scramble until eggs are also cooked. Transfer to bowl and set aside. 

2. Place the rest of the oil into the pan, add peppers & onions and cook for about 5 minutes or until onions are translucent.

3. Using one tortilla at a time,  place 1/3 cup shredded cheddar cheese (blue container), then top with 2 spoons for the pepper mixture & 3/4 cup of turkey/egg mixture.  I topped my filling with Sriracha hot sauce but you could use a bit of any sauce you'd like!)

4. Roll burrito to close off both ends. REPEAT with all 6 burritos!

 If you are meal prepping to eat later, wrap the burritos in wax paper & freeze them ;)

*21 Day Fixers* One Burrito

1 blue, 1/2 green, 1 red, 1 yellow

Healthy Beef & Broccoli

Who doesn't LOVE Chinese food! This recipe is literally FASTER than takeout & leaves you feeling a lot better.  This recipe was about 20 minutes start to finish, the rice taking the longest to make! Kid, Beast  & 21 Day Fix approved!

Makes enough for 2 so if your a family of 4, just double it!

Healthy Beef & Broccoli

Ingredients:

1lb Stew Meat (I actually used moose), cut into slightly smaller pieces.
2 cups Broccoli
2 Tbsp Sesame Oil
3 Tbsp Braggs Aminos
1 Tbsp Rice Vinegar
2 Tbsp Beef Stock (or veggie stock)
1 Tbsp Fresh Ginger
2 Cloves of garlic, minced
1/2 Tsp Corn Starch

Directions:

1. Put 1 tsp of the sesame oil into pan with ginger, garlic and meat & cook until browned. Add broccoli & 1 tbsp of water & steam with lid on for 5 minutes.
2. Whisk together remaining oil, beef stock, aminos, rice vinegar & corn starch.
3. Remove lid from pan, cook off remaining water. Add the mixture you made & let simmer for 5 minutes. Remove from heat and let stand for 2 minutes.

Serve over rice!

**21 Day Fixers**
Split recipe in 2... 1 red, 1 green, 2 tsp. (1 yellow if your putting over a yellow container of rice!)

Healthy Taco Casserole

I was lazy tonight & really need to go grocery shopping!! Here is what we came up with...so good, tastes like cheat food! 

Taco Casserole

Ingredients:

1 lb ground beef (I used venison)

1 cup macaroni (all I had was some brown rice ones shaped like farm amimals!)

1 packet smart taco seasoning (I make my own)

1 can organic stewed tomatoes 

1.5 cup organic tomato sauce

2 cups water

1 cup frozen organic corn 

1 cup cheddar cheese shredded

Directions:

1. Brown ground beef in a large pot, drain.

2. Add taco seasoning, corn, water, tomato sauce, and tomatoes and bring to a low boil.

3. Add noodles, reduce to low, cover and cook for 15-20 minutes depending on variety (brown rice noodles take a little longer)

4. Once noodles are tender, top with cheese, turn off heat, put lid back on for 5 minutes.

Serve with a dollop of plain Greek yogurt.

*21 Day Fixers*

Full green container

1 red, 1 blue, 1.5 yellow, 1 green

Skinny Eggnog

A holiday classic that is generally PACKED with calories & sugar...I made this one a little easier on the waistline!

Skinny Eggnog Recipe

Ingredients:

2½ cups Unsweetened Original Almond milk 
2 eggs
1 egg white
⅓ cup stevia or honey
1 tsp cornstarch
1 tsp vanilla
Cinnamon & Nutmeg to sprinkle on top

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Instructions

1. Heat almond milk & vanilla and heat in a pot until it almost simmers; do not bring to a boil.

2. In a large bowl, whisk together the eggs, egg white, stevia and cornstarch until frothy.

3. Slowly add the eggs into the heated almond milk. To do this, add about ¼ cup of the almond milk to the egg mixture, whisking quickly. Add another ¼ cup and whisk again. Tempering allows both liquids to come to the same temperature before combining them, so the eggs do not curdle. whisk them to combine. Stir frequently until it begins to thicken, about 6-8 minutes

4. Sprinkle with cinnamon and nutmeg to taste.

**21 Day Fixers - 1.5 yellow if you add one ounce of Spiced Rum**

Black Bean Brownies

👌🏼Black Bean Brownies👌🏼 Must try!!! These are a Favorite in my house for both my beast and my baby!!

 1 (14oz) can Black Beans 

1/2 c. Raw Cocoa Powder

2 eggs

1/3 c. Raw Honey

1 scoop Chocolate Shakeology (optional, add 1/4 more honey if not using Shakeology)

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Apple Cider Vinegar

1.5 tbsp Almond Milk

1 tsp coconut oil

1 Cup Chocolate Chips

Preheat oven to 350. Put everything except chocolate chips into blender and blend well until smooth. Fold in half the chocolate chips. Pour mixture into greased 8x8 pan and spread evenly. Top the mixture with remaining chocolate chips (and rainbow sprinkles for littles 🎀) Bake for 30 minutes 💕 Cut into 4x4

**21 Day Fixers**

1 brownie = 1 yellow 1 tsp

Crockpot Stuffed Peppers - Clean Eating

It the season of Crockpot Foods!! Even though I am a stay at home momma, my days can get REALLY crazy! I love the convenience of my slow cooker so you will see ALOT more recipes using it popping up on the blog! My toddler LOVED this recipe also!

SlowCooker Stuffed Peppers

Ingredients

4-6 Bell Peppers 

1 lB Ground Turkey (I used deer meat for this recipe)

1 can Diced Tomatoes (No Salt Added)

1.5 cup Cooked Brown Rice or Quinoa

1 Chopped Onion

Grated Cheddar Cheese (or whatever cheese you have)...for measuring this, i would use 1/3 cup per pepper.

2 garlic cloves minced

1 tbsp Italian herbs 

2 tsp himalayan salt

1 tbsp Braggs Aminos (or soy sauce)

2 tsp pepper

2 tsp coconut oil

Directions

1. Heat the oil in a large pan, add onions and garlic. Cook until clear, add meat and brown.While meat is cooking, cut the tops off your peppers and take out core and seeds.

2. In large bowl, mix together rice, tomatoes, spices, aminos and meat mixture.

3. Stuff your peppers with the meat/rice mixture until firmly full and you can have a little overflow.

4. Spray your crockpot with cooking spray (makes for easy cleanup), place the extra meat/rice mixture into the bottom of crockpot. Place the peppers on top of the mixture.

5. Cover and cook for 3 hours high/5 hours low.  15 minutes before serving, add your shredded cheese to the top and close lid again.

*21 Day Fixers*

One pepper:

1 red, 1.5 green, 1 yellow, 1 blue

Chickpea & Lentil Soup

Fall says to me it's time for some more soup recipes! I have been playing around with theMediterranean Diet a bit and using more chickpeas, lentils, nuts, etc.  This soup worked well because I had a ton of veggies to use up before we leave for California tonight...FREEZER SOUP!!

Chickpea & Lentil Soup

Ingredients

1 large onion, finely chopped

1 red pepper, finely chopped

4 celery stalks chopped (I always like to use the core for soup and include the leafs for flavor and color)

1 can diced tomatoes

1 can chickpeas drained/washed

1 cup dried red lentils

1/2 lemon juiced

4 cups chicken broth

2 cloves garlic finely chopped 

1 tsp grated ginger (or dried)

1 tbsp cumin

1/2 tsp coriander 

1/2 tsp cinnamon

1/2 tsp turmeric
1/4 tsp cayenne (if you want a bit of spice)

1 tsp Himalayan salt

1 tbsp Coconut Oil

Directions

1. Heat oil in large pot. Add onions, peppers, celery and cook until soft (5 minutes)

2. Add spices and cook for another 3-4 minutes.

3. Add can of tomatoes and cook down 5 minutes.

4. Add lentils, chickpeas and broth. Bring to simmer, reduce to medium low and simmer 20 minutes.

5. Serve and top with a touch of lemon juice!
** I LOVE a dollop of plain greek yogurt on mine!!

Clean Eating Tomato Bisque Soup

Totally no secret i LOVE soup!! Especially with this fall weather hitting...SOUP TIME!!! I had a bunch of AMAZING tomatoes that were going really soft..TOMATO SOUP!  This one is one your little ones will also like!

Clean Eating Tomato Bisque

Ingredients

5 big ripe tomatoes (i had a variety so i used 2 big ones, 3 romas and 5 cocktails lol)

1 medium onion

1 cup chopped carrots (i used 2 handfuls of baby carrots)

1 celery stalk 

3 garlic cloves

4 cups chicken broth (i use Better Than Boullion)

2 tsp chopped basil (about 10 leaves fresh)

2 bay leaves

2 tbsp plain greek yogurt

1 tbsp coconut oil

Directions

1. Peel your tomatoes by dropping them in a pot of boiling water for 1 minute until the crack then quickly remove and let slightly cool. Peel and set aside.

2. In a blender or food processor, finely chop onion, carrots, garlic and celery.

3. Heat coconut oil in large pot and add the chopped veggies. Cook for about 3 minutes until tender. Add tomatoes and chicken broth. Add basil and bay leaves, Cover and simmer for 30 minutes

4. Let soup cool slightly. Add greek yogurt and blend the soup until smooth!

*21 day fixers* (1.5 cup) 1 green 

Clean Eating Banana Pancakes

Because who doesn't LOVE Sunday breakfast on a Thursday!

And I PROMISE you...if my "diet" didn't include pancakes and chocolate, I wouldn't do it! I'm a realist and I LOVE FOOD...ALOT!

Here's a sneaky thing I do...I make my FAVORITE cheat meals crazy healthy (and not that "Ooo ahhhh, it's delicious 😁"but actually tastes like a paper plate...it actually tastes fabulous! So fabulous that my 3 year old ate 2!

BANANA PANCAKES

1 cup Almond Milk
2 cup Quick Oats
1 ripe Banana
2 eggs
1 tsp Vanilla Extract
1/2 tsp Cinnamon
Dash Himalayan Salt
1 tsp Baking Powder

Top with a cup of frozen (defrosted and heated) Blueberries! <--Makes a syrup!

Blend everything together and let sit 2 minutes for oatmeal to absorb a bit of liquid.  Grease your pan with either a 1/4 tsp coconut oil or cooking spray.  Spoon 1/4 cup into large pan for each pancake, cook 3 minutes or until edge is bubbly then flip for 3 minutes.

**21 Day Fixers**
2 Pancakes = 1 yellow 1/2 purple (1.5 purples if you use the blueberry syrup)

Salted Caramel Shakeology

HELLLLLLOOOO TASTEBUDS!

Seriously I love the way Shakeology makes me feel and let's be real, I'm lazy and just want the nutrients in me so I usually just handshake it up and chug it down...today I got funky!

To all you yoga pant, cozy sweater, autumn peeps...cheers to you 😂🍂

SALTED CARAMEL SHAKEOLOGY

1 cup Almond Milk
1 scoop Chocolate Shakeology
1 tsp Pure Caramel Extract
Pinch of Himalayan Salt
5 ice cubes

Blend well and Cuddle Up! 💕🍁

Hummus Devilled Eggs

Quick and Delicious Snack!

Hummus Devilled Eggs 

2 Hard Boiled Eggs
1/2 Blue Container Hummus
1tbsp plain Greek yogurt
1 tsp mustard
Himalayan Salt & Pepper

Cut eggs in half, scoop out middles and mix with ingredients, spoon back into eggs and top with Sriracha!

*21 Day Fixers* 1 red, 1/2 blue

Fall Into Fitness Inferno Challenge

Fall Into Fitness Challenge

***HELLO SEPTEMBER***

Ok...YES Summer was NUTS! Its was for me too! Travelling, Beach, Camping, Sugary drinks and Beer, BBQs, Late Nights...and along with these the "PERFECT" excuse...its too hot to eat, I'm too busy, kids out of school, out of town...I USED THEM TOO!!! Until you try and fit into your cute skinny jeans and they are TIGHT!

But guess what guys...SUMMER IS COMING TO AN END! And your excuses REALLY need to also!! <---you know I'm right ;) lol

So heres my plan:

30 minutes of workouts a day you can do right from home! These can be based on your currently fitness level, no need to have any experience! EVERYONE has 30 minutes...or i will find you 30 minutes ;)

A SUPER SIMPLE meal plan! <---I am a foodie so cutting cheese and wine is NOT an option, ill include these <3 and i also have a 3 year old to please (i DO NOT make 2 meals!) SOOOO for the meal plans, lets do some family friendly crockpot stuff, some comfort food, and some old favourites!! <---We aren't dieting, i don't diet...we are going to learn how to eat in proper portions and FUEL or bodies!!

Accountability and support is going to come from my VIP Exclusive Challenge Group right here on Facebook! I will post a daily assignment to keep you complete plugged in and motivated! We use this group to give tips and tricks, ask for support and answer questions and CELEBRATE like crazy!! No one gets left behind & no one fails!

NO MORE EXCUSES!!! Its GO TIME! <--- I want to be in killer shape & feel amazing for all the Holiday stuff quickly approaching (think little black dress!!!), DO YOU?!?!

Give me just 30 minutes a day & I can change your life <3 <3

***Spots are limited*** We kick off the group September 28!

Fill out my online form.

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Thai (Coconut) Curry Chicken

I LOVE CURRY! And Thai food! Unfortunately, the coconut milk and the fish sauce can leave this amazing dish a little on the unhealthy side! I decided to try a shot at this favourite dish making it lower in sodium, lower in fat, high in fiber, and still DELICIOUS!

Thai (Coconut) Curry Chicken

Ingredients

1 pound Chicken Breast, cubed

2.5 Cups Coconut Dream milk 

3 Tsp Curry powder

1 tsp Turmeric

1 tsp Himalayan Salt

1 tsp pepper

2 cloves garlic minced

2 peppers (yellow and red), sliced

1.5 cup Zucchini, sliced

2 cup Spinach

1 Tbsp Coconut oil

Directions

1.Heat coconut oil in large pan. Add garlic and stir for 2 minutes. Add chicken and brown.  While chicken is cooking add curry powder, salt, turmeric, and pepper to coconut milk and whisk together.

2. When chicken is cooked, pour curry mixture into chicken and simmer for 5 minutes.

3. Add all chopped veggies and cover for 5 minutes or until veggies and tender crisp.

4. Remove from heat and let sit for 5 minutes.

5. Divide into 4 servings Serve mixture over brown rice or cauliflower rice

ENJOY!

*21 Day Fixers*

1 Yellow, 1 red, 1 green, 1 tsp

*Body Beasts*

3 Vegetables, 1 fat, 4 protein