Chicken Divan

This simple and popular dish has been revamped into a healthy, gluten and dairy free meal.  The subtle curried 'cream' sauce is made primarily of cashews, and is so delicious when combined with chicken and broccoli.

It's a quick and easy family-friendly casserole, that even my toddler ate with no complaints.

INGREDIENTS:

- 1 lb diced organic chicken breasts or thighs

- 1 large head broccoli, cut into bite-sized florets

- 1 cup raw cashews

- 3 cloves garlic, minced

- 1 medium yellow onion, diced

- 1 cup organic chicken broth (this kind or homemade is best)

- 1 teaspoon sea salt

- 1 1/2 teaspoons curry powder

- 1/2 teaspoon ground coriander

- fresh ground black pepper

- butter, ghee or coconut oil, for cooking

For the breadcrumbs

- 3 tablespoons almond flour

- sea salt, pepper & garlic powder to taste

DIRECTIONS:

1.  Heat about 2 teaspoons of butter, ghee or coconut oil in a small skillet over medium heat.  Add onion and garlic and cook, stirring occasionally, until soft and golden.

2.  Remove from heat, and add to blender or food processor.  Add the cashews, salt, curry powder, coriander and some fresh ground pepper.  Begin blending, and then slowly pour in the chicken broth.  Blend until smooth, scraping down the sides as necessary.  Set aside.

3.  In a large skillet, heat about tablespoon butter, ghee or coconut oil over medium heat.  Add the chicken, season with a little salt and pepper, and cook for about 5 minutes or until no longer pink.

4.  Add broccoli florets to skillet, turn heat to low and simmer, covered, until broccoli is barely fork tender.

5.  Pour cashew sauce over chicken and broccoli, and stir to coat.  Cook for a couple of minutes, or until sauce has thickened.  Pour into an 8x8 baking dish, or preferred dish, and sprinkle with salt and pepper.

6.  Using the same skillet you cooked the onion and garlic in, melt another 2 teaspoons of butter, ghee or coconut oil.  Add almond flour to skillet, and season with a little salt, pepper and garlic powder.  Cook, stirring often, until almond meal begins to turn golden.

7.  Sprinkle almond flour 'crumbs' on top, and serve.  (Optional: place under the broiler for about 1 minute).

Enjoy!

Approximately 4 servings

(Adapted recipe from here)

Carrot Zucchini Muffins

I really really like these muffins.  They're perfectly soft, packed with fiber, and lots of other good stuff.  I like to freeze some as well as keep some covered on my counter to snack on for a couple of days.  And... they're even tastier as the days go on!

(But if your husband or toddler doesn't like pieces of vegetables in their muffins, just finely grate them instead, and they'll never know they're in there.  They are not finely grated in the picture below.)

INGREDIENTS:

- 1 cup grated carrots

- 1 cup grated zucchini

- 6 eggs (preferably from pastured hens)

- 1/2 cup melted coconut oil, or melted grass-fed butter (like this kind)

- 1/2 cup raw honey

- 2 tablespoons pure vanilla extract

- 1/2 teaspoon sea salt

- 1/2 teaspoon baking soda

- 2 teaspoons cinnamon

- 1/2 cup coconut flour

DIRECTIONS:

1. Preheat the oven to 350 degrees, and line 12 muffin cups with liners.

2. Shred the carrots and zucchini, then place in a paper towel to wring out any excess liquid. Set aside.

3. In a medium sized bowl, combine the eggs, honey, vanilla and melted coconut oil (making sure it's not too hot when added).  Stir to a smooth consistency.

4. Add in the salt, baking soda and cinnamon, and stir to combine.  Sprinkle the coconut flour over the mixture and then whisk until there are no more clumps.

5. Fold in the shredded carrots and zucchini.

6.  Using 1/4 cup, scoop batter into prepared muffin pan.  Bake for 17-20 minutes, or until toothpick comes out clean.  

Serve warm, with a bit of butter, and enjoy!

Makes approximately 15 muffins

(Adapted recipe from here)