My husband was so bummed that we missed out on the vegan brunch we were so looking forward to yesterday because of the snow, and he kept griping about not getting any of the coconut grits he'd been craving since last time--- so I decided to try to concoct my own recipe for him instead (just to shut him up... hehehe!). If I do say so myself, the results were quite delicious, especially when paired with some homemade spicy turkey sausage, and it made for an amazing clean eats breakfast! Enjoy this recipe guys!
Recipe:
Coconut-Lime Grits (Serves 1)
1/4 Cup grits
1/2 Cup light coconut milk
1/2 Cup unsweetened almond milk
1 Tablespoon unsweetened shredded coconut
1 Tablespoon fresh chopped cilantro
Juice from 1/2 of a lime
In a pot, bring coconut milk, almond milk, and grits to a simmer. When the majority of the liquid has been absorbed, remove from heat to stir in the shredded coconut, lime juice, and cilantro. Enjoy!
Recipe:
Spicy Turkey Sausage Patties (Serves 1; Makes 2 Patties)
4 Ounces 99% fat free lean ground turkey
1 Teaspoon hot sauce
1/4 Teaspoon cumin
1/4 Teaspoon cayenne pepper
1/4 Teaspoon pepper
In a bowl, combine all ingredients until thoroughly blended. Form the spicy turkey sausage mixture into 4 patties. In a pan over the stove, cook the patties until browned on both sides, ensuring that the patties are cooked all the way through (about 2 minutes on each side). Serve and enjoy!
This one was a hit in the clean eats book, guys! The sweetness of the coconut-lime grits combined with the heat from the spicy turkey sausage made for a delicious combination... I WILL be making this one again sometime... and SOON! I hope you all enjoy it as much as we did!
So, even though I'm the clean eatin' queen, my husband is... not so much a clean eater. He's more than a little bit of a takeout junkie, and Chinese food is one of his biggest weaknesses. As such, I'm constantly trying to concoct "cleaned up" versions of his favorite takeout dishes. Today's recipe is twist on coconut curry chicken, cleaned up and healthified (yeah, I made that word up--- deal with it!). Try this recipe out next time you're craving some Chinese takeout!
Recipe:
Coconut Curry Chicken (Serves 2; Crockpot Recipe!)
8 Ounces chicken breast, cubed (about 2 chicken breasts)
1 1/2 Cup carrots, sliced
1/2 red onion, quartered
1 Garlic clove, whole
1/2 bell pepper, roughly chopped
1/2 (5 Ounce) Can of tomato paste
1/2 (5 Ounce) Can of light coconut milk
1/2 jalapeño, halved (remove seeds)
1/2 Tablespoon curry powder
1/2 Tablespoon garam marsala
1/2 Teaspoon salt
3/4 Cup chicken broth
Place chicken and carrots at the bottom of a crockpot, spreading evenly. Place all of the other ingredients, except for the chicken broth) in a blender, and blend thoroughly. Pour over the chicken and carrots, and cook on low for 4-6 hours, or until carrots become tender. Lastly, add in the 3/4 cup chicken broth to thin the sauce out, and serve over brown rice, couscous, quinoa, or on its own. Additionally, if you choose to, you can easily add additional vegetables besides carrots into this coconut curry chicken recipe, but please note that cooking times may be adjusted accordingly!
This one got the seal of approval from my takeout-loving husband--- he even declared it was better than the coconut curry chicken from his favorite local Chinese takeout joint! A win in the clean eats cookbook in my opinion!
