I swear, cream based sauces look so gross in pictures….sorry! So I made this a few weeks ago, and it’s been lazily sitting in drafts because I was busy with the CrossFit Open, and things got busy and crazy. I was thinking to myself, how terrible I’ve been to you guys with lack of yummy things, so I’m finally buckling down and posting this! Hopefully with the seasons changing, the weather getting warmer, and new flavors and inspiration, I’ll start the creation process anew. Recently I’ve just been doing a lot of basic dishes, nothing I would really consider a “recipe” so I’ve been slow on here. Lightly seasoned chicken and vegetables, or simple burgers, who wants to see THAT! At the moment I have a few posts in drafts, so look for new content this week! I want to get a few health based posts up, one on squatting, and maybe I’ll do a few “Day Of Food” type posts in the coming months, not too sure. Anyway, this was a weird thrown together concoction, but it came out really yummy and is full of healthy fats and protein. It was one of those meals where Mike looked at me like I had 17 heads when I told him about what was in it, but when he ate it, he loved it like crazy. It’s REALLY rich and thick, so a little goes a long way. I should actually make it again….maybe I’ll add pineapple *Ponders*
- 7 oz Coconut Creme (coconut butter)
- 2-3 tbsp Coconut Oil
- 4 Chicken Breasts
- 1 cup Frozen Mixed Berries (cherries, blackberries, raspberries, blueberries)
- 2 Shallots
- 3 Cloves Garlic
- 1/2 Sweet Potato – chopped into small cubes
- 3-4 tablespoons coconut aminos
- A little Salt, pepper, thyme, basil, allspice
Heat the coconut oil in a pan and add the shallots, garlic, sweet potato, seasoning, and aminos and saute for a few minutes. Cut the chicken breast into cubes and add to the pan along with the coconut cream and berries. Stir and cook until the chicken is cooked through. The berries should have softened and combined with the coconut cream enough to turn it pinkish purple.
I served it with Curried Sweet Potato Fries. I just cut a sweet potato into wedges, and cooked them in a generous amount of coconut oil over medium-medium high heat, and seasoned with a mixture of
Coriander, turmeric, allspice, salt, cumin.