One Pan Coconut Chicken & Peppers

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I think another round of Whole30 is in the near future for me.  For the past few years we have participated in Lent.  I have grown to love the season of Lent.  It is such a great time to reflect on some areas in life that might need addressing.  It’s a time to pay attention to things we might go to in life for purpose, fulfillment, or even numbing when they can never truly offer us what we need: complete reliance on Jesus.  I often give up something food-related along with whatever else seems needed in that season.  Then the idea is to go to God during those times when I would normally go to food or tv or something else.  I love how revealing this practice can be.  Addictions can sneak into our lives so unnoticed.  If we don’t take the time to pay attention to our vices we could easily go a lifetime not realizing we are not really free.  The season of Lent reminds me that my human tendencies are often not pushing me toward what is right.  If you don’t participate in a faith-based season of Lent, I encourage you to use it as a time to reflect on things you might go to to fulfill needs that can’t actually serve that purpose. 

I love meals that are quick and easy.  This one is so simple, can be made in one pan, and is very versatile.  That’s just how I like it. 

One Pan Coconut Chicken & Peppers

25 min, serves 4

Ingredients:

1 T olive oil

2 c chopped peppers (assorted)

2 chicken breasts

1/4 c chicken stock

1 cup full fat coconut milk

1 14.5 oz can diced tomatoes

1/2 t salt

1/2 t turmeric

1/2 t cumin

salt, to taste

green onion for topping

Directions:

  1. Heat olive oil in medium to large skillet
  2. Add peppers and cook for several minutes until they just start to brown.
  3. Slice the raw chicken breasts and add to the peppers
  4. Stir frequently and cook until you can no longer see pink on the outside of the chicken.  (The inside will still be a little pink if you cut a piece)
  5. Add the chicken stock, coconut milk, tomatoes and spices and stir.  Bring the sauce to a simmer and let it simmer for a few minutes, until the chicken is cooked through.  Add salt as needed.
  6. Sprinkle chopped green onion on top
  7. Serve on cauliflower rice, potatoes, or regular rice

Grapefruit Cardamom Pancakes-Grain Free

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The past few months will go down as a memorable time of life for me.  I made the switch to working full-time after being a stay-at-home mom for the past five years.  It’s been a huge transition with a lot of ups and downs.  I’ve dealt with a lot of anxiety I never realized I had when it comes to parenting.  I think I’ve always been an anxious parent but never really had to face it because I had so much control over my kids’ lives.  This transition to them being in the care of someone else during the day really revealed some things about me and my unhealthy desire for control.  I am grateful for this season for many reasons, but, most of all, because I have, at least started, to address this anxiety and need for control.  I’m glad it didn’t take until my kids were teenagers for me to realize what was going on in my mind.  My faith has grown in incredible ways as I’ve learned to give up control, or what I thought were things I controlled.

That’s a really brief summary of a few months filled with a lot of ups and downs.  We’re getting into a good, new rhythm now but I’m definitely behind on posting recipes!  I have my scraps of paper all around the house, as usual, but I keep falling asleep before sitting down to actually write anything! :)

I’ve been playing around with grapefruit a lot lately.  It’s in season, so why not?  I’ve enjoyed adding it to different baked goods with some fun spices.  Cardamom is a great companion to citrus!  If you use kefir in the recipe, some of the probiotics will die in the heating, but the kefir still has a lot of good nutrients.  I’ve been using it rather than yogurt, but a yogurt that isn’t too thick is fine if that’s what you have on hand.  Make the pancakes on the small side, since grain free pancakes tend to be delicate when flipping.  Once they are flipped, though, they hold together perfectly.  Enjoy!

Grapefruit Cardamom Pancakes

Serves 4, 20 min

Ingredients:

juice of 1 grapefruit

1 c plain yogurt or kefir

1/4 c melted coconut oil

2 eggs

1 T honey

1 T chia seeds

1/4 t cardamom

1/8 t nutmeg

1/4 t cinnamon

pinch salt, optional

1/4 c coconut flour

1 3/4 c almond flour

Desired oil for greasing pan

 

Directions:

  1. Squeeze grapefruit juice into medium bowl.  Pull out any seeds that fall in.
  2. Add the yogurt (not greek) or kefir and coconut oil and whisk together.
  3. Add the eggs and whisk together.
  4. Add the honey, chia seeds, and spices and stir well to combine.
  5. Add coconut flour and almond flour and stir until fully combined.
  6. Heat desired oil in nonstick skillet.  Scoop small pancakes into skillet and cook for several minutes on one side before flipping.  Make the pancakes small so they are easier to flip.
  7. Serve with real maple syrup.