Chicken (or Shrimp) & Vegetable Curry Saute

Curry Mix

Serves 2

1 leftover cooked chicken breast (diced) or 1/2 lb. precooked shrimp

1 cup steamed green beans

6-8 fingerling potatoes, steamed

2-3 kale leaves, chopped

Dash of garlic granules

1 tsp curry powder

1/4 tsp cumin

1/4 tsp ginger

1/2 tsp garam masala

1/2 cup almond milk (or milk of choice)

1-2 Tbsp cooking oil (I used coconut, both times)


Potatoes and green beans can be steamed ahead of time, or use leftovers from a previous meal
Heat oil in large saucepan.  Saute kale for approximately 5 minutes.  Add chicken (or shrimp) and cook an additional 5 minutes.

Combine spices in milk and stir.

Add liquid and remaining ingredients to pan and cook for an additional 10 minutes or until the liquid is absorbed.  Serve and enjoy.

(The first time we did this, we used the chicken, and I forgot to get a picture before we started eating it.  Oops.  But it was worth trying the second time, and was just as delicious with the shrimp (and I DID remember the camera!)

NOTE:  Double the chicken or shrimp, add other veggies as desired, and voila!  Dinner for 4.


Low FODMAP-Compliant Chili


Serves 4

1 lb. ground meat of choice (I used venison in this batch)

1-2 Tbsp oil / fat

2-3 cups tomatoes (or 1-2 cans of diced tomatoes)

3-4 carrots

2 bell peppers

4 cups water

1 tsp cumin

1 Tbsp chili powder

Pinch of cayenne pepper (optional)

1-2 pinches sea/Himalayan salt


Heat oil in large pot.  Once heated, add meat and cook until brown.  Add water, vegetables and seasonings and bring to a boil.  Reduce heat and simmer 45 minutes.  Serve in bowls and add other seasonings to taste.

Feel free to add onions and beans — they happen to be off the FODMAP list — and alter vegetables to personal preference.

Remember:  Chili makes for great-tasting leftovers!


Berry Coconut Wraps with Cashew Cream


Cashew cream:

Soak 2 cups of raw cashews for several hours or overnight.  Drain soak water, then add cashews and 1/2 cup fresh water to high-speed blender.  Using tamper, combine until smooth.  Refrigerate — will keep for several days.


Serves 1

1 Paleo brand coconut wrap

4-8 oz. of fresh berries — we used blueberries

2-4 Tbsp cashew cream (about one good-sized dollop)

Cacao nibs or other toppings of choice

Mix berries in the cream, then place as many as desired in the wrap.  Top with cacao nibs, shredded coconut, goji berries, or whatever strikes your fancy.  Extra berries can be used as garnish or enjoyed as is.  No sweetener necessary, but 1-2 drops of stevia could be added if desired.


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