Almond Butter Grilled Chicken

You can just as easily modify this recipe with shrimp, beef, or pork

One of the main goals with these recipes is to encourage people to eat healthier and live their best life. We want to share healthy recipes that can be easily modified to fit your specific dietary needs and restrictions, while also being fairly quick to meal prep and plan for. This recipe is all of that! Curry is a quick and easy meal to make and often pulls together what little scraps I have left in the kitchen before I can go grocery shopping. I wrote this recipes when I was working for Moxie Nosh! If you haven't tried this local nut butter company- now is the time to check them out!! 

Almond Butter Crust
Serves 2, double for additional portions

2 spoonfuls Almond Butter, room temperature
1T coconut oil, room temp- soft or melted
1 clove fresh garlic minced, or 1/4t dried garlic
1T soy sauce or tamari or coconut aminos
1t fish sauce
2 portions of protein- grilled chicken strips are super easy and delicious!

Combine the first five ingredients and add 2T water to get to a thin enough consistency to cover your chicken. Preheat your skillet and cook! The oil will help create a crispy golden crust and that nutty flavor will cling to your protein. It’s that simple!

Red Curry Noodle Soup is a favorite of mine. In fact, all things soup are my favorite! I love the simplicity of this dish and how easily I can throw things together. Here are some of my tricks to having an impressive meal in minutes:

• Once the can is opened, freeze your leftover coconut milk into ice cubes for an easy add ins. 
• Have a variety of sauces and seasonings on hand. Curry powder will last a long time on your shelf and curry paste will hold in your fridge too! Just make sure you always reach in with a CLEAN spoon!!
• Noodles! I love the zero carb shiratake noodles sold in the refrigerated section of the produce department- they are filling without the carby crash. Keep your favorite noodles on hand to liven things up!
• Vegetables are hit or miss in my house. I buy fresh kale with the best intentions and somehow it always just gets chopped up, bagged, and thrown in the freezer. Curry is great because you really don’t need that many veggies!! A handful of frozen greens, half an onion, and some old baby carrots will be just fine. I promise. 
• Bone broth! Are you on the bone broth wagon yet?!?! Instead of using stock or just plain water I use bone broth to up the protein and allow myself all those amazing health benefits. 

To make a curry, all you need to do is:

1. Saute your veggies in a pot with a bit of oil or fat
2. Add in a spoonful of curry paste or powder- this is to taste and will vary from person to person and pot to pot. Just remember that you can always add more spice but it's hard to take it out!
   
3. Add in bone broth and coconut milk until you have a consistency and flavor combo YOU like
   
4. Simmer 30 minutes or more, the flavors really come out after cooking a bit
   
5.  Serve with noodles or rice, or whatever floats your boat. Top with the almond crusted protein of your choice and garnish with limes and cilantro!
   

I’m hungry all over again just thinking about this! The best part about this dish, other than the simplicity, is that every single thing is good for you and provides real nutrition.  This is an easy meal for the end of the week when you have bits of veggies and some leftover proteins.

Let me know how you like it!!

xoxo, Aimee

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