We are half way through this Whole30 month. It took me awhile to find my groove in meal planning and cooking. Finally, I have a comfortable rhythm down for alternating proteins apart from red meat and pork. After feeling very bloated after some meals and my husband confirming by saying, “this is too much meat!”, I modified Whole30 to better fit our lifestyle and still remain Whole30 approved. I found a page out of the book, It Starts with Food to describe how a vegan/vegetarian could approach this month-long “cleanse”. (Not that we normally eat strictly vegan or vegetarian, but we are more inclined that way.) I was so inspired, I dreamt up a lentil salad in the wee hours of the night, excited to eat legumes again. Stay tuned for the recipe.
In the meantime, here’s a quick mid-week meal to throw in the crock pot while you’re out and about all day. It’s very easy, but to make it even easier, I prepped the veggies the night before. This minimized prep time in the morning which was a good thing because I had to hit the road early. Everything was layered in a 4 quart crock pot. Flipped the switch to low setting and let it cook away.
When we arrived home, all I had to do was make this roasted cauliflower rice, (which was awesome BTW) and take care of the finishing touches of the curry.
The next day, I brought out this spiralizer to make a bed of veggie noodles for the leftover Chicken Curry. Placed a sweet potato in there and whipped out some orange noodles in a matter of a few minutes. This handy little spiralizer can be purchased on Amazon at a reasonable price. Check it out here. You can quickly transform your veggies into all kinds of shapes. It’s easy to assemble, to use and to clean.
With a little cooking to warm them and cook them through (5 minutes saute in coconut oil and a pinch of sea salt)…
and I was looking at a lovely Whole30 approved, Chicken Curry Sweet Potato “Noodle” Bowl. With a squirt of fresh lime, it was devoured. I may have this everyday it’s so good. If you see me out and about and my skin looks a little orange, you’ll know why.
As for my Whole30 experience, I am feeling the best yet at the halfway mark. Maybe it has something to do with our ratio of vegetable to animal protein and we’ve eliminated beef and pork. Lucky for us, a tuna fishing friend has shared fresh tuna with us to last awhile and we’re loving having salmon and mahi-mahi regularly.
Whatever adjusting my body had to do, it’s had time to do now. In the beginning of this I was so tired and crabby. Thank goodness that’s behind me. ugh. That was no fun! Glad to have moods and energy levels back up now!
I honestly didn’t realize how much (natural) sweeteners, I was using until doing this Whole30. Because all sweeteners (coconut sugar, stevia, maple syrup and honey included) are not Whole30 approved, we keep well stocked with a lot of fresh fruit. It’s not only helped me eat cleaner, but it’s helped eliminate unnecessary snacking. I have a great appetite come meal time, but get full sooner. Hmmm, go figure!
And there you have it. Hope you like this easy chicken curry as much as we do…and the sweet potato noodles. Sooo good!
Slow Cooker Chicken Curry
1 medium onion chopped coarsely
1 tablespoon minced fresh garlic
1 tablespoon fresh minced ginger
1 tablespoon mild curry powder
1 teaspoon sea salt
3 small tomatoes, chopped
4 large carrots, cut into 2 inch pieces
2 Yukon gold potatoes, peeled and cut in large pieces
1 1/2 pounds organic chicken thighs (or breasts)
1/2 cup water or chicken stock
1 can full fat coconut milk
2 teaspoons arrowroot powder
1 cup frozen peas
Sweet Potato Noodles
2 tablespoons coconut oil
pinch of sea salt
Slow Cooker Chicken Curry
Place the first 8 ingredients into the slow cooker and stir. Top with the chicken. Pour water and coconut milk on top. Cover and cook on low for 8 hours (or 4 hours on high). An hour before serving, remove 1/4 cup of cooking liquid from slow cooker. Let cool in fridge.
Once cooled, dissolve 2 teaspoons arrowroot powder in cooking liquid. Add to curry and stir. Cook on high without lid until thickened. Stir in peas before serving. Serve over Sweet Potato Noodles. Great with a squeeze of lime and cilantro on top.
Sweet Potato Noodles
Peel sweet potatoes and cut in half. Using the spiralizer blade for noodles, turn out enough noodles for the amount of people you’re feeding. It makes a lot, so err on the side of fewer potatoes than more. Heat a skillet and add the coconut oil. Saute “noodles” with a pinch of salt until heated through, about 5 minutes.