Clean Eating Day 24

Scrambled eggs, turkey sausage patties, grapefruit
Veggie soup, sausage or hot dog or leftovers, apple slices
Chicken Tiki Masala

This recipe was the inspiration for dinner. I converted it to crockpot cooking, and also added roasted cauliflower and purple carrots at the end; the single dish dinner with chunks of veggies reminded me of curies my husband’s Moroccan uncle has made for us.

Crockpot Chicken Tiki Masala
Turn crockpot on high and add:
2 Tb ghee
2 Tb curry powder (mine was Oregon Spice Co: Mild Madras Curry)
2 tsp cinnamon
2 tsp ginger
2 tsp cumin
Purée in food processor:
1 sweet onion
2-3 cloves garlic
Add to crockpot. Then add:
5 large frozen chicken breasts
Juice from one lime
2 Tb curry powder sprinkled on chicken
1 Tb coarse Celtic sea salt
1 can coconut cream (TJs)

Cook on high for 4 hours, then cut up chicken into chunks/shreds. At this point I had a lot of liquid in the crockpot; if I had thawed the chicken in the fridge the night before and drained off the liquid and cooked it on low for 8 hours or longer this would probably not be the case.


I ladled out most of the liquid into a large skillet and simmered it on the stove to reduce it.

Meanwhile, heat oven to 500 and melt in a saucepan on the stove:
2 Tb ghee
2 Tb olive oil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp fresh ground pepper
Heat and stir. Pour into two large glass pans, and toss and coat:
1 head cauliflower, cut into florets
4 large carrots cut in chunks (I used purple and orange carrots; any color will work)
Roast in the oven 30 minutes, or until browning. Stir occasionally.

To the reduced chicken sauce add:
4 tsps paprika
1 tsp salt
1 can (15oz) tomato sauce
1 cup chopped cilantro
Heat to simmering and add back to the chicken in the crockpot.

When cauliflower and carrots are browned and soft add into the crockpot.

Serve hot, over rice if eating grains. We had it straight like a stew.

And the two-year-old had three helpings. The end.

Clean Eating Day 11 [SCD, GAPS, Whole30]

Hot tea, scrambled eggs, turkey sausage patties, orange slices
Veggie soup with avocado, grassfed hot dogs or chicken apple sausages, apple slices
Afternoon Snack
Pistachios, apples
Sirloin Steaks, with coconut aminos and spice rub, broiled
Roasted cauliflower, steamed green beans, salad with apples, avocados, and dressing

I’ve never been able to enjoy cauliflower…heaven knows I’ve tried: steamed with sauces, puréed in soups, added to salads…but it has always put me off. Until today.

I was skeptical when I read the raves about this roasted cauliflower recipe, but I’m now a believer. Next time I will make twice as much. Below is my adaptation, guided by my friend Cara Lee.

Roasted Cauliflower

1 large head cauliflower, washed, dried, and cut into bite size pieces
2 Tb ghee, melted
2 Tb olive oil
1 tsp Real salt
1 tsp garlic powder
3/4 tsp fresh ground pepper
1/2 tsp paprika
1/4 tsp smoked paprika
Place cauliflower pieces in a gallon ziplock bag. Mix additional ingredients together then add to bag and coat cauliflower. Dump into roasting pan and roast on 425 for 45-50 minutes, stirring occasionally, until brown on all sides. The crispy edges will be the best, so don’t pull it out too soon. Enjoy hot.

My only regret is using too small of a pan. They would gave been more crispy if each piece had more space. But there’s always next time!