Tag Archives: sweet and savory

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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Cherry Barbequeue Boneless Shortribs with Honey Thyme Butternut Squash

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I swear, sometimes it’s so hard to make stew type things look good in pictures. Especially for me, I don’t set anything up special, the dishes are not in makeup for an hour before we shoot, I try to be very realistic, and stove-to-plate…..because that’s real life! Anyway, Here’s something a little different. I really love the Grass-Fed Boneless Short Ribs from US Wellness Meats. They are a perfect portion, and you get a good amount of meat with them since you don’t have to worry about getting one with a big bone. I had some left over wine (Not WLC Compliant alert!) , and I was on a cherry kick, so I decided to make a sort of “Cherry BBQ “sauce for the short ribs. As always, it doesn’t get easier than the slow cooker, producing beautiful, tasty, fall apart-melt-in-your-mouth meat. Super duper easy, and you can substitute the ribs for any good roast.

Ingredients:

  • 16 oz boneless short ribs (I get mine from US Wellness Meats)
  • 24 oz strained tomatoes
  • 1 onion, quartered
  • 1 carrot, chopped
  • 1 tablespoon stone ground mustard
  • 1/8 cup coconut aminos
  • 1/4 cup red wine (Cabernet Sauvignon)
  • 1/8 cup balsamic vinegar
  • A few tablespoons apple cider vinegar
  • 1-2 cups dark red cherries (I used organic, frozen)
  • a few dashes of nutmeg, Clove, Cinnamon, salt,
  • A good amount of black pepper, paprika, ancho chili powder, and  southwest seasoning

Throw everything in the crock pot, and cook on low for 8-10 hours. I put it in before going to work, and switched it to the keep warm setting when I got home.

Then while I was at the gym, I had a butternut squash roasting (350-375 for about 60-90 min depending on the size of the squash). Before getting into the shower, I cut it in half and removed the seeds. I lightly scored it, and then rubbed it with 1/2 a teaspoon of honey and a sprinkle of cinnamon and thyme per side, before putting it back in the oven for another 15 minutes. (Note: Don’t use honey if you are on the WLC as it is not compliant )

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All of this fit into my busy day very nicely, and made getting a delicious dinner on the table a snap. I love rich, fruity, BBQ flavors in the winter time. The ribs were so tender, and pulled apart very easily with a fork.

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