I asked on my Facebook page if anyone had seen a purple bell pepper because I never had until I picked this gem up at Jimbo’s. Isn’t it pretty? I think I instantly liked it just because it happened to be my most favorite color ever. Now, I am regretting not buying more than one because it was delicious.
Today was a great day for my 21 Day Sugar Detox. Unfortunately it wasn’t a great day for my oldest since he woke up with a fever. Why do kids get these random fevers with no other symptoms? He wants to go swimming this afternoon. I guess the magical Tylenol is doing its job.
Anyhow, here is what I ate today:
I fixed myself a three egg scramble with turkey Andouille sausage, spinach and mushrooms. I also had two big steamy cups of bulletproof coffee. It tastes better each time I drink it! I’m so happy I discovered it.
I never really sat down and had lunch today. I ate a banana with almond butter and a cucumber.
Chicken curry! Now, I really know nothing about curry. Before going Paleo I had never even eaten anything with curry in it, but since discovering it I’m in LOVE. I have no idea what traditional curry is even supposed to have in it but this is so delicious and so very easy to make. I had googled a few recipes, asked on Facebook and eventually came up with this simple recipe.
Ingredients (serves 2)
- 2 boneless skinless chicken breasts
- Lots of choice veggies! For this one I used: Purple bell pepper, small yellow onion, half bunch asparagus, 3 zucchinis, and a handful of baby carrots. You can really use whatever. I’ve made this with broccoli and cauliflower, too.
- 1 cup canned organic coconut milk
- 1-2 Tbs red curry paste
- 1 tsp powdered ginger
- 1-2 tsp smoked paprika
- salt & pepper to taste
- coconut oil
I chopped all my veggies long-ways. Asparagus into thirds, zucchini in half, then half again, carrots in half, pepper and onion into strips. This part really doesn’t matter but the bigger the pieces the less mushy they become. I have issues with mushy vegetables.
Cut chicken into 1″ pieces.
In separate bowl (or a 2 cup measuring cup) whisk together 1 cup canned coconut milk, the red curry paste and ginger. Set aside.
Heat coconut oil in your skillet (I used my cast iron one) and add onions and peppers. Saute until translucent then add your chicken and carrots. I added the carrots here because they take a little longer to cook than the asparagus/zucchini do. Once the chicken starts to brown add the remaining vegetables and your coconut milk mixture. Bring to a boil over med-high heat. Once boiling, reduce heat to med-low and cover. Cook 15 minutes.
Such an easy, one skillet recipe that is very Paleo and 21 Day Sugar Detox friendly.
Do you have a curry recipe you love? Am I doing it wrong? Help me learn!