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Weeknight Stir-Fry

Need dinner in 30 minutes tonight? Try this stir-fry. I posted it on my FB page and Instagram page

It quickly became a hit and my cousin Kelly asked me to post it here, so of course I am. Because well…family. 🙂

What I love most about this dish is that it is full of #realfood and will fill you up without that feeling of regret later. #cleaneats #takebackyourkitchenwithjenni #wholefood #cauliflowerrice #stirfry #coconutaminos #plantbased

I was on my way home from meeting up with a friend that went longer than expected. I realized I needed something quick to make that would hit the spot and fill me up.

I stopped at Trader Joe’s on the way home and grabbed all the essentials for a stir-fry. But I am always certain I avoid processed and pre-packaged foods as they are full of preservatives and sodium. The same rings true for soy sauce, which is one of the main ingredients of most stir-frys.

My substitute is easy: Coconut Aminos! Derived from plants, this easy swap has fooled many as soy sauce and better yet, it has up to 10x less sodium.

So enjoy this quick weeknight fix, feeling satisfied without compromising your health.

Prep work is EASY!
Just add Ginger Cauliflower Rice and you’re set!

Weeknight Stir-Fry Weeknight Stir-Fry Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 teaspoon sesame oil
  • 6 cups mixed veggies, chopped (peppers, red onion, mushrooms, zucchini)
  • 1 pound organic chicken breasts, sliced thin
  • ½ -Âľ pound shaved flank steak
  • ½ teaspoon ground ginger
  • 4 tablespoons coconut aminos
  • ½ -1 teaspoon chili sauce paste
  • sesame seeds for garnish
  • 12 ounces riced cauliflower
  • 2 teaspoons coconut oil
  • 1 cup full fat coconut milk
  • ½ teaspoon ground ginger
  • â…› cup green onions, diced
  • dash of sea salt and pepper

Instructions

For the stir-fry:

Prep your meat and veggies. To save some money, purchase veggie skewers from your local grocery store. This gives you about 6 cups of variety without having leftover veggies to use later in the week.

Pound the chicken to ÂĽ inch thick. Slice into bite-sized pieces.

Heat the sesame oil in a large skillet on medium-high heat. Add the veggies and cook for 2-3 minutes, stirring to fully combine.

Add the coconut aminos, ground ginger, and chili sauce paste. Continue to cook for an additional 2-3 minutes.

To avoid another pan, push the veggies to one side. In batches, add the chicken and cook for a few minutes on each side, depending on thickness. Add to the veggies and continue this process, following with the shaved steak until all are cooked. Mix together and let the flavors simmer for a few minutes.

For the Ginger Riced Cauliflower

Add 2 teaspoons of coconut oil to a pan on medium-high heat. Add the riced cauliflower and a dash of sea salt and pepper.

Cook for 5 minutes, stirring to cook evenly. Add 1 cup full fat coconut milk and ground ginger. Simmer on medium-low heat for another 15-20 minutes, stirring occasionally.

With 10 minutes left, add the diced green onions and continue to stir to combine.

Better in a Bowl?

When looking over my cookbook recipes and the new recipe creations, they are not only full of flavor, but I’ve found that putting a meal in a bowl makes life easier. So here’s a few oldies but goodies AND a few new ones you need in your life.

Loaded Burger Bowl:

This is my latest creation and I just ADDED a new blog post with the recipe.

Simply Rooted Salad:

I needed something light and filling for a late night of work. This salad did the trick! I felt full and satisfied and didn’t have to worry about my body fighting to digest my late dinner while sleeping. (recipe below)

Not Beetin’ Around the Bush Smoothie Bowl

I love this go-to bowl for when I have a little more time in the morning or as a great snack. I top it with some dried fruit (no sugar added) like figs and my favorite grain-free granola.

Sheet Pan Fajitas … in a Bowl

I took my simply flavorful sheet pan fajitas and went low carb. I created this lime-cilantro cauliflower rice instead. (recipe below) It makes these fajitas even easier to eat the next day. Meal Prep WIN!

Better in a Bowl? Better in a Bowl? Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Simply Rooted Salad:
  • 3 medium beets
  • 2 medium carrots or 1 1/2 cups organic rainbow carrots
  • dash of salt and pepper
  • pepitas
  • Drew's Italian Dressing
  • Spinach
  • Lime Cilantro Cauliflower Rice:
  • 2 teaspoons coconut oil
  • 16 ounces of frozen riced cauliflower
  • 1/2 cup full-fat coconut milk (Thai Brand)
  • dash of salt and pepper
  • 1 lime, juiced
  • 2 tablespoons cilantro, diced

Instructions

Simply Rooted Salad

Heat oven to 400 degrees 

Roast beets, wrapped in foil for 50-60 minutes

Add sliced carrots to the pan, sprinkled with salt, pepper and avocado oil and roast for 25 minutes

Compile salad and add fresh pepitas and 1 tablespoon of Drew’s Italian dressing.

Lime Cilantro Cauliflower Rice

Add coconut oil and the riced cauliflower to a large skillet on medium-high heat.

Cook for 5 minutes, adding a dash of salt and pepper along the way.

Add the coconut milk and let simmer for 10 minutes until fully absorbed into the cauliflower.

Add the juice of 1 lime and cilantro and continue to cook for 5 minutes. 

 

1

Loaded Burger Bowl

When I gave up grains, dairy and processed foods a few years ago, I was surprised on what foods I actually missed eating. While I didn’t missed the processed foods, I missed a good juicy burger. And especially today, you can find places that use quality ingredients. But still I know all the sauces are full of sugar and fries high in calories and fat. So why no recreate a burger that I can enjoy throughout the week without feeling guilty?

In my cookbook, I have a BBQ meatball recipe that was inspired by a bun-less burger I tried to make. The problem with that burger was never it’s flavor. It was simply hard to eat… Don’t you feel that way about eating a burger without a bun!?! Completely messy!!!

BBQ Meatballs from Take Back Your Kitchen

A few weeks ago I created another burger with a smashed sweet potato for the bottom bun. Full of flavor once again, it had so many steps to make and was a mess to eat.

Smashed Burger: My inspiration

So I’m learning, that if it’s going to be messy, why not use all those components and make it a salad? Finally, I nailed it! (I’m just realizing I did forget to add the bacon…but clearly I didn’t miss it.)

So enjoy this Loaded Burger Bowl. It will fill you up and help to satisfy that craving without any real guilt. All components can be made during meal prep and complied when you’re ready to eat!

So grab a fork and dig in!

Loaded Burger Bowl Loaded Burger Bowl Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound lean ground turkey
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon minced garlic
  • 1/2 cup water
  • Balsamic Onions
  • â…› yellow onion, julienned
  • 2 tablespoons pure balsamic vinegar
  • Maple Dijon Aioli
  • 3 tablespoons Greek yogurt
  • 2 tablespoons dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 large sweet potato, peeled and chopped
  • 2 tablespoons Sweet Potato Seasoning
  • PRO TIP: Make a batch to have on hand.
  • Sweet Potato Seasoning (from my cookbook: Take Back Your Kitchen)
  • 4 tablespoons paprika
  • 2 tablespoons cinnamon
  • 1 tablespoon chili powder
  • 4 teaspoons garlic salt
  • 6 cups mixed greens, loosely packed
  • cherry tomatoes, halved
  • avocados

Instructions

Components can be made in advance and much of this will all be timed together, but here are some tips:

  • Double your batch of sweet potatoes and add them to one of my power bowls.
  • Chop all of the components first. Then getting each component baking, simmering and cooking.
  • Place all of your spices in a small bowl first so you can just add when ready.
  • Make the aioli when you’re ready to eat.
  1. Heat your oven to 400 degrees.
  2. Peel the sweet potato and chop into ¼ inch pieces.  Toss on a rimmed sheet pan and drizzle with avocado oil and Sweet Potato Seasoning.
  3. Bake for 30 minutes, tossing halfway through.
  4. Thinly slice, or julienned, ⅛ of the onion.  Place in a skillet on medium-low and add the balsamic and onion slices. Cover and simmer for 10 minutes.
  5. Place the ground turkey in a large skillet pan on medium-high heat. Cook and drain. Add the spices, water, and garlic and continue to bring all the flavors together.
  6. Whisk the aioli ingredients in a small bowl.
  7. When you’re ready, compile your salad. Each salad has about 2 cups of loosely packed mixed greens, a few cherry tomatoes, and ½ a small avocado.
  8. Store components in meal prep containers so it’s ready for your lunch the next day!

Moroccan Lentil Soup

I created this Moroccan Lentil Soup last week because I wanted something that was light in general, but full of flavor and still filled me up. The secret? Keeping it simple. The split pea lentils with the spice profile made for this perfect creation that was satisfying without being too much. It was the perfect lunch. And with all of this blustery, cooler weather, it warmed me up from the inside out.

The reason it is so filling is the lentils. Full of protein, they are a great substitute for meat in a soup. Mix it up! While I’m not vegan or vegetarian, it doesn’t mean I can’t enjoy that food too. Pair this soup with one of my Brekkie Biscuits or Salads as it will make the perfect combo. If you like this flavor profile you will LOVE my Morrocan Chicken for a bit heartier meal. 

Last week I also hosted a cooking class for a family who wanted meal prep tips. The couple, along with their teenage daughter, found it easy to make the Moroccan Chicken and soup. We paired the chicken with a side of quinoa and Balsamic and Bacon Brussels. All were a hit and ready for the week.

Spaghetti Squash Bowls

Another favorite growing up was spaghetti. I loved my pasta and bread but even when you eat those ingredients in moderation, they tend to have hidden sugars. Using spaghetti squash instead of noodles allows you to fill up on the meat sauce and your portion increases. Bonus: you get a serving of veggies.

Found on page 84 of the Limited/Deluxe Editions of Take Back Your Kitchen.

A Salad for Every Season

I love these salads because they are versatile. You can change out any ingredient for another within that flavor profile. Prep once to have a few meals ready to go. They are filling, satisfying and full of flavor. All salads include prep (about 30-45 minutes) that you can leave alone while you work on other meals. Multi-tasking at it’s best! 

Found on pages 51-53 of the Limited/Deluxe Editions of Take Back Your Kitchen

Leftovers Skillet Stuffing Challenge

After all my recipe testing and cooking for the final preparations for this cookbook, I needed a break from the kitchen. And since Thanksgiving is the perfect time to enjoy what others bring to the table, I went light on my contributions. While I normally limit my refined foods, grains, and dairy, I planned to enjoy small bites of all the goods that were shared. Life is about balance right!? And the meal didn’t disappoint. However, forgot to grab leftovers this Thanksgiving.

I did have a box of gluten-free stuffing that I planned to use and a bunch of random ingredients that created this flavor-packed leftover creation.  So whether or not you have turkey day leftovers, you probably can create a variation of this recipe without having to buy much or even any ingredients at all. Take a few minutes to go to your pantry and fridge and see how you can make your own variation of skillet stuffing.

Take a pic and post on my facebook page so we can see what tasty combo you created! 

Leftovers Skillet Stuffing Challenge Leftovers Skillet Stuffing Challenge Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • â…› cup white onion, diced
  • 1 teaspoon ghee
  • ½ cup fresh cranberries
  • ÂĽ cup raisins
  • 12 ounces chicken sausage (apple and gouda), chopped
  • 2 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 4 cups gluten-free stuffing mix
  • 1 cup vegetable broth

Instructions

When making this dish, keep ingredients in the same category with the same measurements while subbing out what you have.

Dice the carrots, celery, and onion and saute them in your OVEN SAFE skillet for 5 minutes with the ghee. Add the cranberries, chicken sausage, and seasonings. Continue to combine for another 3 minutes.

Finally, add the stuffing mix and raisins. Combine and pour the vegetable broth over the entire mix. Place in an oven heated to 375 degrees and bake for 20-25 minutes until the top is golden brown.

leftovers, stuffing, thanksgiving

I paired this meal with garlic green beans and leftover Japanese sweet potatoes. Perfection!

skillet stuffing

One meal, one skillet, one stove to one oven! Easy Peasy!

A Taste of Fall

Stuffed Acorn Squash

I love the flavors, aromas and produce during Fall, especially squash. Honestly, it’s one of the most versatile foods. It can act as a noodles for pasta, a bowl for stuffing or a side dish all on its own. It pairs with both sweet and savory flavors which makes it the perfect Fall dish. This stuffed acorn squash will fill you up and leave you satisfied. The burst of the tart cranberries paired with the sweet and crunchy apple and savory sausage makes for the perfect bite!

I originally created this recipe last year when wandering through the produce aisle. I realized that squash came in so many forms I hadn’t tried and I wanted see how this particular squash varied from butternut. Honestly, there isn’t much of a difference besides the outer shell containing its goodness. It’s slightly less sweet which makes it the perfect choice for this dish as the rest of the flavor combinations provide that aspect.

It’s definitely one of my go to recipes this season and a tried and true show stopper. I already plan to bring it as a side dish to a Friendsgiving this year and I’ll be sure to post those pics and any changes I might add to my Facebook Page: Take Back With Jenni.

Clean eating, fall flavors, acorn squash

Dig in to the flavors of fall

A Taste of Fall A Taste of Fall Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3-4 Acorn Squash, seeded
  • 6 oz Pre-Cooked Sausage, chopped into 1/2 inch pieces
  • 1 Honey Crisp Apple, peeled, cored and chopped into 1/2 inch pieces
  • 1 clove Garlic, minced
  • 1/2 Yellow Onion, diced
  • 1 cup Cranberries
  • 1 tsp. Thyme
  • 1 tsp. Ghee, melted
  • Dash of Salt and Pepper
  • Optional: Shredded Gruyere Cheese (1 tsp. per serving)

Instructions

Preheat the oven to 400°.

Cut squash in half lengthwise and scoop out the seeds. Brush with melted ghee to lightly coat. Sprinkle with salt and pepper.

Place the squash face down on a foil lined baking sheet and bake for 25-30 minutes. They should be mostly cooked through, so use a fork and prick them to check for firmness. The fork should go through the thickest portion with ease.

While baking, slowly caramelize the onion. No added oil needed, just slowly sauté on low, stirring every few minutes. This will allow their flavor to fully come through. At the 10 minute mark, add of the cranberries, apples, and garlic. Continue to cook until everything is softened. My favorite parts is as the cranberries cook, you will hear them start to pop.

Once everything is softened, about 20-25 minutes total time, add the sausage and cook for another 3-5 minutes along with the thyme, salt and pepper. Take the squash out of the oven and leave them facedown for 10 minutes to steam.

[caption id="attachment_4293" align="alignnone" width="576"]Acorn Squash, Fall Flavors, Clean Eating, Chicken Sausage Easy to prep and perfect for leftovers.[/caption]

​​Turn the oven to broil. Scoop out 1 giant spoonful of squash to allow for more stuffing. Place the stuffing into center of the squash, knowing you will have stuffing leftover, and add the cheese if you choose. Broil for 5-7 minutes. Make sure to turn the oven light on to see how they are coming along, avoiding burnt cheese.

Naturally Delicious Stir Fry

I LOVE one pan meals, especially when are naturally delicious. Often, these types of meals are loaded up with ingredients that are high in additives and sodium. Not this recipe! It uses a plant- based sauce called Coconut Aminos that will change your perspective on healthy food for good!

So what are Coconut Or Coco Aminos? Naturally deriving from nature, they provide the same taste as soy sauce without all the sodium. In fact, on average they have 10 times LESS sodium per serving than soy sauce! So you get the added health benefit, but keep all the flavor. Another reason you should avoid soy sauce and soy-based products is because studies have shown that 95% of all SOY products are Genetically Modified and lead to hormone health issues, specifically in women’s bodies. For more info on soy, check out this video from Dr. Josh Axe. For more on this recipe, watch my first segment from SA Live from back in January where I make this recipe live!

soy sauce alternative natural

More importantly, this recipe is packed full of flavor while still providing your balanced nutrition with lean proteins, veggies (nutrients) and healthy fats.

Naturally Delicious Stir Fry Naturally Delicious Stir Fry Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 4.5/5
( 2 voted )

Ingredients

  • 1 lb Thinly Sliced Chicken Breast
  • 2 cup Broccoli Rabe (chopped and remove end of stems)
  • 1 Red Pepper (diced)
  • 3 medium Carrots - about ½ cup (diced)
  • 2 cups Cauliflower Florets
  • 1 tsp. Sesame Oil
  • 2 tsp. Coconut Oil
  • 4 T. Coconut Aminos
  • 2 Cloves Garlic
  • ½ tsp Ground Ginger
  • ½ tsp. Sea Salt
  • Optional Garnish
  • Green Onions, Sesame Seeds, peanuts or pistachios (no more than 1 T.)

Instructions

Cut chicken in small bite size pieces.

Melt coconut oil in a large pan.

Add the chicken and cook almost through.

(Option to drain any excess liquid.)

Add the sesame oil, cauliflower and carrots to chicken. Stir and then let steam for 5 minutes. (If subbing veggies, choose the veggies that take longer to steam at this point.)

Add the broccoli rabe and red pepper. Stir it all together and add the ginger, garlic and salt.

Pour in the Coconut Aminos and allow the veggies to cook, leaving a slight crisp. (about 10 minutes)

Garnish with your choice of toppings and dig in! 

Smoky Fish Tacos with Mango Slaw

This fish taco recipe and more was featured on SA Live Monday, July 30, 2018. To watch these links and to learn more about clean eating, click here! I start the show and my 2nd segment starts around 13 minutes. Let me know what you think and feel free to leave your questions below.

It doesn’t have to be Tuesday in my home for there to be tacos. In fact, I have intentionally created a chapter for my upcoming cookbook, Take Back Your Kitchen, just for tacos! And why not!? It’s a house-hold favorite and these fish tacos are sure to be crowd pleaser.

One of the biggest challenges when eating clean is flavor. The common myth is that if it is healthy, it is void of flavor. But I would beg to differ and I’ll prove it with these tacos.

My Philosophy

Fresh ingredients in their purest form are bursting with flavor. It’s knowing the right flavor profiles and combinations to make that perfect mouth-watering bite. And that’s exactly what I’ve worked hard to create with this recipe.

 What kind of fish?

Fish tacos quickly became a favorite of mine when I lived in the Seattle area and was surrounded with plenty of options. While they were usually considered a cheat meal for me, at least I knew the fish I was eating was fresh and wild caught. What I realized when I moved further away from that Northern Pacific coastline, was how challenging it was to get quality seafood. But I didn’t want to compromise the quality and here’s why. Wild caught fish are simply that, wild. They are not farm raised and pumped full of food that is genetically modified…aka, chemicals. But does it really make a difference? YES! Over time, everything we put in to our bodies makes a difference. Farm raised fish, the most popular and less expensive route, is fed with genetically modified food like corn, soy and high fructose corn syrup. If your food eats it…you’re eating it; plain and simple. All those additives and GMOs can cause inflammation in your body. Think about this; arthritis, heart disease and digestive problems are all linked to inflammation. Its just not worth it.

So how do you avoid the budget breaker when purchasing wild caught fish? Purchase your fish in bulk and frozen. The marinade and seasoning from this recipe will add flavor and prevent it from being dry.

My Philosophy

Think before you buy and consume. Every small step you take to a healthier and cleaner diet, is well worth the effort.

 

Smoky Fish Tacos with Mango Slaw

Smoky Fish Tacos with Mango Slaw Smoky Fish Tacos with Mango Slaw Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cod pieces: (about 16 oz)
  • 2 limes
  • Zest of 1 lime, plus all remaining lime wedges
  • 2 T Extra Virgin Olive Oil
  • Dash Salt and Pepper
  • Dry Rub:
  • 4 T Paprika
  • 2 T Chili Powder
  • 4 tsp Garlic Salt
  • ½ tsp Cayenne Pepper
  • Mango Slaw:
  • 3 cups of broccoli slaw (pre-packaged)
  • 1 cup thinly sliced red onion
  • 2 medium jalapenos, seeded and thinly sliced
  • 2 medium mangos (between firm and ripe), cubed in ÂĽ inch slices
  • 1 lime, juiced
  • 1 T Avocado Oil
  • Dash of salt and pepper
  • Avocado Cream Sauce:
  • 1 medium ripe avocado
  • ½ cup Nonfat Greek Yogurt
  • ½ tsp garlic salt
  • ½ juice of lime
  • Cilantro, Lime Wedges and Goat Cheese for topping

Instructions

Start with marinading the cod. Pour the lime juice, zest, wedges, oil and salt and pepper in a large plastic zip bag. Add the cod and marinade in the fridge for 30 minutes to 1 hour.

Create the dry rub by mixing all the spices together well. Feel free to double the recipe if you want to have it ready to go for later use. It stores well it a glass jar or spice container.

Next prepare the mango slaw. Pour the pre-packaged broccoli slaw mix (because why make it harder on yourself) and add the oil and lime juice to soften. Thinly slice your seeded jalapenos and red onion and add to the mix. Now here comes the STAR ingredient. The mango! Choose a mango that is between firm and overly ripe. It should smell mildly sweet. Using a sharp knife, slice the mango lengthwise right next to the pit. Repeat on the opposite side. Now score your mango by cutting 1/4 inch diagonal lines in both directions. This will create small 1/4 inch squares. Use a spoon to scoop out the mango right over the slaw to allow the juices to add to the flavor. Add a dash of salt and pepper and toss it all together. This slaw can be made the morning of to save you time later. 

Creating the avocado cream sauce is simple. Mash your ripe avocados with a fork and mix in the rest of the ingredients. Continue to combine until they are well mixed and smooth.

Finally, I like to warm my tortillas on a griddle before grilling the fish. I keep them warm in a tortilla holder to allow them to get perfectly pliable.

Now its time for the main event! Take the fish out of the marinade and sprinkle the dry rub  on both sides. I tend to be heavy handed as I like that burst of flavor and heat in each bite. Grill on medium-high heat for about 1-2 minutes per side if you’re using thinly sliced pieces as I did. Adjust your cooking time accordingly.

Assemble your tacos fish first, then the slaw, avocado cream and toppings.

 

Sausage and Veggie Bake

Originally Posted October 18th, 2017  I  Jenni Eicher
I won’t lie! The star of this dish is the organic smoked sausage! I found organic, locally crafted, nitrate free smoked sausage at my local grocery store. The flavor is deep with a hint of smoke that makes any simple dish taste elegant. You won’t regret spending a little bit more on the star, especially when veggies are inexpensive.
This ONE PAN WONDER is so easy to make and perfect for taking to work or reheating later in the week when you’re short on time, but want a balanced meal. Even my brother approves!

Sausage and Veggie Bake

Sausage and Veggie Bake Sausage and Veggie Bake Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 oz. Nitrate Free Pre-cooked Organic Sausage, sliced into 1 inch pieces
  • Âľ pound thin asparagus, cut into 1 inch pieces
  • 8 oz. Baby Bella Mushrooms, cut in half
  • 1½ c. Baby carrots,
  • cut into 1 inch cubes
  • 15 multi-color mini potatoes
  • 1/4 cup Sun Dried Tomatoes
  • 3 T. Coconut oil
  • 1 T. Italian Seasoning
  • 1 tsp garlic salt
  • Dash of Salt and Pepper

Instructions

​​Preheat your oven to 400 degrees.

Chop your baby carrots in half and mini potatoes half or fourths.

Melt the coconut oil and add the seasonings to a large bowl. Set aside half.

Add the carrots and potatoes and cover thoroughly. Pour on to a baking sheet.

Cook for 10 minutes.

While cooking, chop off the ends of the the asparagus and then chop into 1 inch pieces.

Add the asparagus, mushrooms and the sausage to the rest of the oil mixture to the large bowl.

Mix thoroughly and pour over the veggies on baking sheet.

Bake for another 15 minutes or until the carrots and potatoes are tender.

During the last 5 minutes, add the sun dried tomatoes and watch so they don’t burn.

Looking for more dinner ideas? Check out my Thai Curry recipe today!

Worry-Free Wednesday – Thai Curry

Originally posted November 29, 2017 | Jenni Eicher

This Thai Curry is so simple that once you make it, you’ll be wondering where it’s been all of your life.

After living in Asia for 2 years, and enjoying the locals’ finest in multiple countries, I became obsessed with learning how to cook some of those recipes. The challenge for most of those mouth-watering dishes is that they don’t work well with an anti-inflammatory diet. However, Thai curry has been my go-to for years when I want something exotic, without dairy or grains!

I’ve been working on mastering this particular dish and finally created a recipe I am proud to share. Without a doubt, I’ll be adding variations of this curry as there are so many options. Take note that this recipe is about a 3.5 out of 5 stars, but you can always use fresh lime to calm it down if you don’t like it spicy.

I rarely add rice, but if I do, I make a lime cauliflower rice, so I can avoid grains. If you just can’t live without rice, go for it. You don’t need more than 1/2 cup as the STAR is the curry itself. Better yet, you don’t have to worry about getting your daily veggie allotment with this recipe.

So snuggle up by a fire or sit down with good friends and family for this perfect treat on a cold winter night.

Thai Curry

Worry-Free Wednesday – Thai Curry Worry-Free Wednesday – Thai Curry Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • .5 pounds organic chicken
  • 3-4 cups of chopped veggies of your choice (broccoli, peppers, carrots are my favorite)
  • Basil
  • 1 T coconut oil
  • 1 jar of Thai Kitchen Red Curry paste
  • 1 1/2 cans of Coconut Milk (about 20 oz)
  • Optional: Rice of choice or cauliflower rice

Instructions

Cut the chicken in to 1 inch pieces. Add coconut oil to the pan and melt. Add the chicken and cook half way through. Add the jar (about 4 T) of Red Curry paste and mix in to the cooking chicken. Add the coconut milk and veggies. Cover and let simmer, stirring occasionally, for about 20 minutes or until the veggies are soft. Add fresh basil and SERVE!

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