Tag Archives: chicken

Berry Creme Chicken Breast

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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*

*Ahem*

Ingredients:

  • 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.

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Saucy Chicken Thighs

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Sometime’s I go nuts in the kitchen, and conjure up crazy things, put weird things together, to create super tasty concoctions of sustenance. This is not one of those times. Don’t get me wrong, it’s insanely tasty and good, and so well liked by Mike, that I had to make it twice this week….but it’s one of the most simple dishes I’ve ever made. I’m totally OK with that. I’ve been trying to keep everything simple these last couple of weeks, working on time management and allowing myself more free time as part of an effort to work on mindfulness and stress management. Also looking at lowering my food budget, and trying to be more budget friendly. Sometime’s that means using things like canned olives, or canned sauce, or even frozen veggies once in a while. I still prefer everything in season and fresh, and all my meat pastured, grass-fed, or at least organic. But I am learning that you do what you can, and while that is optimal, and I do it when possible, using some Trader Joe’s frozen peppers and onions mix once to throw some veggies in a stir fry or omelette, is fine when that’s what you have! I digress, This is a super easy dish, and if you do happen to throw some peppers in, it probably would be very similar to chicken cacciatore. I like to serve it over cauliflower rice or some form of vegetable noodles (like spaghetti squash)

Ingredients:

  • 1 Tablespoon coconut oil or duck fat for sauteing
  • 2 lb chicken thighs
  • 1 jar Amy’s family style marinara
  • 1 jar Trader Joes pitted green olives, drained
  • 1 cup frozen peas
  • 1 onion Chopped
  • 5 cloves garlic, sliced
  • Lots of dried basil, paprika,and oregano
  • Red pepper flakes
  • A few allspice berries
  • Salt/pepper
  • bay leaf
  • Thyme

Preparation is super simple. Heat the oil in a large pan over medium-medium high heat. Then add the onions and garlic. When they start to caramelize, add the chicken, sauce, olives, seasoning. Cover and  saute for about 10 minutes. Stir in the peas and re-cover. Let simmer until the chicken thighs are cooked through.


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