Yesterday was so much fun trying new recipes and making new spice blends! My intention was to start my detox today, which includes the detox supplements that I listed in an earlier post. I hosted a Detox Teleconference today and received so many requests from clients and new clients that we ran out of detox supplements! If I had planned better, I would have bought mine last week, but I couldn’t be happier that so many wonderful people wanted to start their detox journey too 🙂 My plans are to eat well this week and to start my actual detox (supplements and all) next Monday when everything should be in!
With that being said, I will be sharing lots of tips and recipes this week that are all detox friendly so feel free to follow along even if you have started your detox already 🙂 Remember though that this way of eating is ideal all the time, so don’t feel like you have to be on a regimented detox plan to enjoy these delicious recipes! My diet doesn’t change much when I am on a detox. I do cut out alcohol, which I dabble in on the weekends and I will entertain some grains or dairy from time to time.
Many of my clients come to me with the assumption that they will be told to eat boring, bland food because they happen to be “healthy”. The truth is that I eat healthy and the food that I cook and eat is delicious because I refuse to eat food that I don’t enjoy. Last night, I made a Thai Curry Chicken dish that was finger lickin’ good!! Juicy, flavorful, filling, and healthy!!
Thai Curry Chicken
1 pound boneless, skinless chicken thighs
½ teaspoon kosher salt
freshly ground black pepper
1 tablespoon coconut oil or fat of choice
1 small onion, chopped medium
1-2 tablespoons Thai curry paste (whichever color you prefer)
1 cup full-fat coconut milk
10 ounces frozen vegetables
2 cups leftover roasted kabocha squash
2 tablespoons apple juice (optional)
¼ cup fresh basil leaves, thinly sliced
1. Cut the chicken into medium-sized chunks and season with salt and pepper.
2. Heat the coconut oil over medium heat in a medium saucepan.
3. When the oil is shimmering, brown the chicken and transfer to a separate plate.
4. Add the onions to the saucepan and sauté until translucent.
5. Return the chicken and juices to the pot, and add the curry paste to taste. If you don’t like spicy, just use 1 tablespoon.
6. Stir-fry until you can smell the rich aroma of toasted spices.
7. Pour in the coconut milk and toss in the frozen veggies, squash, and apple juice (if using).
8. Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and simmer the curry for 10 minutes or until the veggies are warmed through and the flavors meld. Taste for seasoning and adjust as needed.
9. Add the basil…..and ENJOY!!