Friday, August 15, 2014

Foodie Friday - Coconut Curry Chicken & Chocolate Chip Coffee Cake

This past week I made coconut curry chicken & a delicious chocolate chip coffee cake. Both are pretty clean and the healthier alternative to the original. Enjoy!
Easy Coconut Curry
For the sauce:
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1½ to 2 tablespoons curry powder
  • 1 (13.5 oz.) can coconut milk
  • 1 tablespoon tamari, or soy sauce
  • 1 tablespoon pure maple syrup
  • ½ teaspoon salt
To complete the dish:
  • 1 sweet potato, chopped
  • 1 lb. assorted vegetables, chopped (I use broccoli)
  • 1 cup quinoa, rinsed (I also have used with organic brown rice)
  • 2 cups water
  • I added 2 cups of chopped cooked chicken
  1. Cook quinoa or brown rice
  2. Melt the coconut oil in a sauté pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine.
  3. Bring sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables and chicken and toss in the sauce to coat, then cover and allow to steam until fork-tender.
  4. Then serve over quinoa or brown rice.

Chocolate Chip Coffee Cake
Adapted from

Preheat oven to 375°F. Grease and flour a large bundt pan

1 cup organic cane sugar
1 1/2 cups organic whole wheat unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
2 organic eggs
1 stick organic grassfed unsalted butter, softened
1 teaspoon vanilla
1 cup plain greek yogurt
1 cup cacao chips or carob chips
3/4 cups sucanat or organic cane brown sugar
1/2-1 tablespoon ground cinnamon (I like less cinnamon)

Mix together butter, sugar, yogurt, and vanilla. Add in eggs, then stir in flour, baking soda, salt. Fold in chocolate chips.

Mix brown sugar and cinnamon in a separate bowl.

Then you are going to layer the batter in the pan...Pour half of the batter into the bundt pan and smooth over with spoon. Layer half of the brown sugar mixture over the batter and swirl into batter using a fork or knife. Pour in the second half of the batter and swirl the rest of the brown sugar mixture over it. 
Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the cake. Allow to cool for 10 minutes, then flip onto a cake stand and EAT!

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