Kuku Paka (East African Style Chicken in Coconut Curry)

This traditional East African dish is a staple in our house. It is one of the first dishes I learned to make from my mom and can also be made in less than 30 minutes. The recipe here calls for chicken breast, but any other chicken cut, drumstick and/or chicken thighs may be used as well.

KukuPaka Coconut Curry

For the Chicken

  • 1 lb boneless chicken breast cut into pieces.

  • 1 tbsp crushed garlic

  • 1 tbsp crushed ginger

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp green chutney

  • The squeeze of fresh lemon juice

For the sauce

  • 1 can coconut milk

  • 1 small tomato

  • ¼ tsp turmeric

  • 2 tbsp fresh lemon juice

  • 1 small onion

  • 1 tbsp green chutney

  • 1 tsp salt

  • ½ cup of water

  • 1 tbsp flour or cornstarch (to thicken the sauce)

Instructions

  1. Marinate the chicken in garlic, ginger, salt, pepper, green chutney, and lemon. Let sit for 30 minutes to a few hours.

  2. Place marinated chicken in a baking sheet and place in oven under the broiler for 5-7 minutes.

  3. In a blender, place coconut milk, tomato, turmeric, lemon, onions, green chutney, and salt and blend well till smooth.

  4. In a saucepan, heat oil add in potatoes and cook for 5 minutes. Add in the sauce from the blender and heat through till sauce comes to a simmer. Add in broiled chicken and let the chicken cook in the sauce for 12-15 minutes.

  5. Add lemon juice, or salt to taste, garnish with fresh coriander.

  6. Serve with Basmati Rice or Roti.

Enjoy!

Cauliflower Tots

Sometimes as moms you’ve gotta be a bit sneaky. We’re always looking for fun & new ways to get our kids to eat those veggies .. right? These tots will fool everyone in the house. My kids still think they’re made with potatoes and I’m totally fine with that! These are super easy to make and are great for school lunches, as a side with dinner, or as an after-school snack. I also love that you can add different spices and flavours to spice it up.

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1 small head Cauliflower

1 cup Cheese, shredded

½ small Finely Chopped Onion

1 Egg

¼ cup Chopped Parsley or Coriander

1 cup, Almond Meal or Bread Crumbs

1 ½ tsp Salt

1 tsp Pepper

1 tsp Garlic Powder

1 ½ tsp Paprika

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Steam Cauliflower till super soft (more than fork tender), set aside to cool. In a large bowl, add in the shredded cheese, egg, onions, coriander, breadcrumbs, salt, pepper and paprika. Once the cauliflower has cooled a bit, mash well with a fork and add to the rest of the ingredients. Mix everything well, if your mixture is too wet, add some more almond meal or bread crumbs till you can form small rolls. Line a baking tray with parchment paper and form the mixture into small rolls, keeping them spaced apart about and inch in between.

Bake in oven for 20-25 minutes at 400 degrees. Take out tots when they’re nice & toasted. Serve with ketchup or any other fun dipping sauce like salsa or guacamole.

Enjoy!

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Chocolate Peanut Butter Protein Balls

I don’t know about you, but we’re still in the midst of that post-Halloween buzz. The house is full of all kinds of treats and little snack-sized chocolates, and they’re all just calling out my name. BUT… I’ve been REALLY good at cutting out processed sugar this past month and I don’t want to fall back so I knew I’d need a healthier sweet alternative available that was just as delicious and quick & easy to grab to help satisfy my sweet tooth.

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In came the idea of “Chocolate Peanut Butter Balls”. I’ve tried them a few times at health food stores and often wondered ‘how hard would it be to make a batch of my own’? Plus, Reese’s Peanut Butter Cups are hands down one of my all-time fave treats. That chocolate & peanut butter combo seems to hit the spot each & every time. So I set to work to try to make my own version that would be both delicious and wholesome. I usually have a bunch of healthy ingredients on hand, so I looked through my pantry and came up with this quick & delicious recipe. The main star is the all-natural (icing-free) peanut butter and raw cacao, then I added in some oats, chia seeds, and flax seed along with maple syrup and a few dates to sweeten it up!

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These were super easy to make and Asiyah loved getting her hands right in there and helping me make the balls (and also been more than happy to help eat them too!). I promise you, if you love chocolate and peanut butter as much as I do, you will LOVE these. Be sure to give them a try and, as always, tag me in your pics so I can see your creations!

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Ingredients:

1 cup, Oats (I used steel cut oats and blended them first)

2 tbsp, Almonds

2 tbsp, Flax Seed

2 tbsp, Cacao Powder

1 cup, All-Natural Peanut Butter (meaning, no added ingredients other than peanuts, esp no icing sugar)

3 tbsp, Maple Syrup

2 Mejdool Dates

2 tbsp, Hemp Seeds

1/2 tsp, Vanilla

pinch of Sea Salt

Coconut Flakes (optional, to coat)

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Method:

In a food processor or blender, first grind the oats, almonds and flax seeds until they become similar to a powder-like consistency. Then add in the rest of the ingredients. Blend and pulse to break down and mix all the ingredients together (you might have to stop and scrap down the sides). If you feel the mixture is too thick, add a little water to get the dough mixing (1 tbsp at a time). Scoop out with a spoon and shape into 1-1.5 inch balls.

Feel free to coat the balls in coconut flakes, crushed nuts or keep them as is. Keep them in an airtight container in the fridge for up to 1 week!
Makes 20-25 balls .. if you don’t keep eating them as you go along ;)

Green Chutney

Looking to kick your meals up a notch? I‘ve been adding this green chutney to just about everything! It’s got such a nice mix of spice and flavour and adds a tasty kick to whatever you’re having. In addition to using it as a topping/dipping sauce, I’ve also been adding it into my marinades and curries as well as combining it to yogurt when I’m making ‘raita’ to get some of that delicious flavour.

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The secret ingredient here is the coriander. This chutney lasts for week, so it’s just the thing when you’ve got a bunch or coriander lying around in the fridge, threatening to go brown.

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Green Chutney

Ingredients:

1 small bunch Coriander
5-6 Green Chillies
2 cloves Garlic
1 tsp Cumin Seeds
2 tbsp Lemon Juice
¼ cup Olive Oil
½ tsp Salt

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Method:

Blend all ingredients in a blender or food processor. You may find you have to stop & scrape down the sides a few times with a spatula. Once all the ingredients are well combined, taste and adjust any of the ingredients based on your preference.

Store in an airtight container in the fridge for 1-2 weeks, or in the freezer for a few months.

Enjoy!

Coconut Curry Butternut Squash Soup

It’s that time of year, pumpkins and squash are popping up everywhere. The temperatures are getting colder and it’s the perfect time for soup! This is a fun twist on your traditional butternut squash soup. The addition of red curry paste and coconut makes it spicy, rich and full of flavour. In addition to all the health benefits you’d be getting from the butternut squash, it’s also high in fiber, potassium, vitamin B6 and folate. The perfect soup that will fill you up and keep you full long after :)

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Ingredients

  • 1 medium-sized Butternut Squash, seeded and cut in half lengthwise

  • 1 tablespoon Olive oil

  • 2 cloves Garlic, minced

  • 1 small Yellow Onion, diced

  • 1 teaspoon Ginger, freshly grated

  • 2 tablespoons Thai Red Curry Paste

  • 3 cups Chicken or Vegetable Broth

  • 1 (15-ounce) can Coconut Milk, divided

  • Juice of 1 Lime

  • 1/2 teaspoon Salt, plus more to taste

  • 1/4 teaspoon Freshly Ground Pepper, plus more to taste

  • 1/3 cup Cilantro, chopped, to garnish

  • 1 small Lime, cut into wedges, to garnish

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Method:

Preheat oven to 375 Degrees - Cut the Butternut squash lengthwise and scrape out the seeds. Rub some olive oil, salt and pepper on the inside of the squash and place on a baking sheet with skin side down. Place in the oven and roast 30-40 minutes, until you can poke a knife into the flesh easily. Remove skin.

Heat the oil in a large pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.

Pour in the stock and mix well. Add in the cooked butternut squash and slowly pour it in while stirring to combine. Season with salt and pepper. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes. Remove from heat and let cool for a few minutes.

Blend soup (in the pot with an immersion blender, or pour the soup in batches into a stand-alone blender) until smooth. Before serving, remove the soup from the heat and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice. Mix well. Season with additional salt and pepper to taste.

When ready to serve, drizzle the remaining coconut milk over each bowl and garnish with fresh coriander and lime wedges.

Enjoy!