Chicken Curry

                                   
When living the life of Whole30, one may start to get bored with the same ol' food. That sometimes, you just gotta figure out how to make something you really want Whole30 compliant. And that's essentially how my chicken curry happened.

                    

It's a rather simple recipe, one that only requires 6 ingredients and is left in the crockpot all day while you're working so you don't even have to think about cooking when you get home.                                                

I really love and enjoy crockpot meals. Sure, it may take a bit of extra time in the morning, but then that's all you really have to do, cause the crockpot will cook it for you. It literally should take you less than 30 minutes to put this all together. And if you don't want to spend the time prepping in the morning, cut everything up the night before and place in a bag.

                     

I tend to eat this without any rice (cause when you're on the Whole30, you don't eat grain), but have tried it once with rice and it was delicious. If you're doing the Whole30 or are avoiding grains, make some cauliflower rice if you are missing the rice factor.

Chicken Curry:

Serves: 5-8

3-4 organic chicken breasts cut into cubes

1 can of organic full-fat coconut milk

2 organic sweet potatoes or 4-6 white potatoes, cubed

1 organic yellow onion, diced

3 organic carrots, cut

5-7 tbs organic curry powder (if you don't really like a lot of curry, lessen the amount)

salt and pepper to taste

Place chicken, potatoes, onion, and carrots in the bottom of your crockpot.

Whisk the coconut milk, curry, and some salt and pepper in a bowl. 

Pour coconut mixture over ingredients in crockpot.

Put on the lid and set on low. Allow to cook for 8 hours.

Serve on its own, with rice (if you're not Whole30-ing), or cauliflower rice. 

Coconut Tapioca Pudding

I really enjoy tapioca pudding. I remember my grandma always buying a container when I went to go visit, and trying so hard to make it last the entire time I was there. It was just so good. Since becoming even more sensitive with my allergies, I haven't had tapioca pudding in at least 10 years. I missed it, and I decided to try and cook some up myself. And let me tell you, this tapioca pudding beats anything you can buy at the store. And since we all know how much I love coconut, it only made sense for the tapioca pudding to be coconut infused!





















 



This is a pretty quick cook, besides the fact that you soak the tapioca in milk overnight, but that's pretty easy to do! You easily forget about it. And, it does take about 4 hours for the pudding to set up (I always place it in the freezer for an hour ot two so I can eat it sooner). It's a pretty easy recipe that can be tweeked or left alone.

This tapioca reminds me of those days spent at my grandma's house. But ten time better. It's a great treat to bring to parties (I think we all have memories of tapioca pudding) that will spark happiness. The texture is so creamy, and the coconut flakes add a little roughness to the creaminess. It's such a good mix. I can't explain how good this is, and with such simple ingredients (I forgot to picture the cornstarch), it's a simple dessert that lasts quite awhile. 

Coconut Tapioca Pudding
Serves 6, generously

2 cups oat milk (or any other form of non-dairy milk except coconut milk (I use less of this milk, so I can add the whole can of coconut milk))
1/3 c. tapioca pearls
1 c. coconut milk
1/4 c. agave syrup
1 tsp. vanilla
1 tsp. cornstarch with 1 tbs. water mixed in (you can also use arrowroot if you don't have any cornstarch on hand)
1/4 tsp. salt
1/2 to 3/4 c. shredded coconut (optional)*

In a large pot, soak the tapioca overnight with 1 cup of the oat milk. The tapioca will fluffy up and get big, much like beans. If you notice the liquid being all soaked up, add a dash more until you're ready to cook.

When you're ready to cook, add the other cup of milk and warm the mixture over medium heat. Wait until the pudding is boiling, and then add coconut milk, agave, and vanilla. Cook for another 10 minutes, stirring constantly. The way you can tell it is ready is when all the tapioca pearls become translucent and lose their white colouring.

Add the cornstartch-water mixture and salt, cooking and stirring for an additional 5 minutes. Add the shredded coconut, mix thoroughly, and place in a glass or ceramic bowl (no plastic, as the heat will make the toxins from the plastic leak into your pudding). Place in the freezer (or fridge if you can wait 6 hours) for an hour or two, until set and no longer hot.

Serve and enjoy! It is a little on the rich size, so I tend to only eat a couple bites to get my sweet-tooth craving under control. Keep in a covered container for 5 days, if it lasts that long.

*This would be really good with sliced almonds, or maybe some dried craneberries! Or maybe some spice like cinnamon! I encourage you to experiment. I just always do coconut cause I know it's so good!