Recipes (and Websites) I'm Loving Right Now

Today instead of giving you a recipe of my own, I decided to blog about many of the current recipes - and websites - I'm digging right now. There are so many great food blogs out there and these are just a few that inspire me to eat healthy, and they make it really easy because this is truly delicious food my friends! Most of the recipes below are gluten-free, Paleo, or both.  Enjoy!

Grass Fed Beef Crock Pot Chipotle Chili (and Bacon Wrapped Dogs)

Last week started getting a bit colder here on the westside of Los Angeles so I pulled out my winter clothing to prepare. I started wearing sweater tights and scarves with my dresses. Brrr! Not that we Angelenos can ever really complain about the weather; I know many east coast cities recently received a generous dumping of unexpected snow and rain, and many lost power and were probably shivering under their blankets for a few days. The only thing here that happens for the most part is we freak out and can't drive in the rain. I never can understand that - why do people seem to drive even crazier in the rain here? It's like an instant panic sets in and we become maniacs behind the wheel. My heart rate goes up just thinking about it. Road rage.

I digress.

Most people regardless of the time of year, associate food with comfort in some sort of way.  I am no different. I think this increases during holidays - we meet with family, share recipes,  eat too much and then lay around the house in a food coma.  Here in Los Angeles, the temperature has dropped just enough for me to start thinking about what comfort foods I want to make.  I wanted something hearty that sticks to your ribs.

Mmm... ribs. Okay, we'll save that for another post. I could never be a vegetarian.

Benefits of Homemade Broth - and a Lemon Chicken Soup Recipe

For the last week I have been slowly introducing myself to the GAPS diet.  GAPS stands for the Gut and Psychology Syndrome, a book by Natasha Campbell-McBride M.D. The book focuses on the link to gut health and your overall mental and physical health. The diet is said to help heal damaged digestive systems, which in turn can also substantially help many conditions, such as Autism, Dyslexia, Depression, Dyspraxia, ADD, ADHD, Schizophrenia, and any other condition that has a link to gut dysbiosis. I am suffering from this imbalance, which I believe caused systemic candida and a host of other symptoms.

The diet recommends you use the bones from chickens, beef etc. to make nutrient dense broths that help your immune system. You know, the way your grandmother made soup before all of these MSG laden and artificially flavored broths were so common in supermarkets? And trust me, it tastes so good.

Coconut Curry Soup with Sweet Potato

I love Thai food. Sweet, spicy, tangy - there are so many flavors in one bite.  I especially love coconut milk. Coconut is known for having the good kinds of saturated fats that promote heart health, boosting your immune system, and increased metabolism. The lauric acid in coconuts has anti-viral and anti-bacterial properties, too. Coconut milk is so versatile, and since I can't eat dairy right now, I use it in a lot of ways I would milk - baking, smoothies, and coffee (SoDelicious makes a good coconut ice cream, too.) And since I'm not eating much sugar, either, I find its subtle sweetness satisfies my sweet tooth.

One of my favorite recipes right now is Thai coconut curry soup. Now that fall is on its way, this will be one of the comfort foods I plan to make when I can snuggle up on my couch with a good book, enjoy a bowl, and warm my bones.

Tip: Use full fat coconut milk, as low fat doesn't give enough flavor in my opinion.  Fats are an essential part of our diet.  The low-fat fad is over, didn't you know?

2 T olive oil or coconut oil
2 medium chicken breasts, cubed
2 cups organic free range chicken broth
1 can full fat coconut milk
half yellow onion, diced
julienned red bell pepper
4-6 T fish sauce
1 T freshly grated ginger root

1 clove minced garlic
1 small minced Thai chili

1 tablespoon curry powder (I use McCormick but you could use a yellow curry paste)
2 medium sweet potatoes, cubed (red potatoes will do as well)
dash turmeric
juice of 2 limes
chopped cilantro for garnish

In a large pot on medium heat, add oil.  When hot, add in onion and bell pepper and cook until it starts to become tender, just a few minutes. Add garlic, Thai chili, ginger and chicken, and cook for a few more minutes to start incorporating the flavors. Lower heat to medium-low and add coconut milk, chicken broth, fish sauce, and remaining ingredients, except lime juice and cilantro. Cook at medium-low, let simmer for about 20-30 minutes, until potatoes are somewhat tender but not fall apart. When almost ready, add juice of limes to taste.  You may want to add more or less - I find I like a lot of lime juice to give it that tanginess.  And if you can have sugar, you may want to add in a bit of brown sugar, but I find it's delicious without it.

I might also add in a bit of cayenne if the Thai chilies don't give it enough kick, or if I don't have them on hand. Garnish with cilantro and serve immediately.

If you are like me you will have 2 or more bowls and go into a food coma.

You'll have to forgive me for the stock photo, but the pictures I took were accidentally erased from my hard drive, and I couldn't let a good recipe go to waste just because of this!