The Whole 30: Recipe Alert 3

Good morning! Monday Fun Day;) Today remember it is all about your attitude. Get up, refocus on your goals, and put a smile on. Totally cheesy, I know, but sometimes in life you gotta fake it 'till you make it. I have been struggling myself. I've been coming to terms with choices I made over the past year that kept my goals unreachable. Sometimes it's easy to get so caught up in feeling sorry for yourself and your mistakes rather than just picking yourself the **** up, dusting yourself off, and starting over. It's so very cliche, but so very true; it dosent matter how many times you fail, as long as you keep trying. 

This weekend I spent a lot of time with my family, teaching my daughter to skate, and organizing my house, but I did manage to get in a run, 2 ab workouts, and went to my first yoga class for MANY months! It felt so good to be up and out early Saturday morning and enjoy some me time. Even though I felt tight and wobbly, I sparked a fire to begin dedicating more time to my practice again . :) 

Today is day 15 (week 2) of the Whole 30 for me! I am feeling so good I'm comsidering going 90 days! The one thing I've noticed over this weekend was that I was craving a lot of sugar. Specifically, the overwhelming and desperate urge to satisfy my out of control dark chocolate habit. This is not an exaggeration.  

Now without further adu, my revamped whole 30 curry recipe from last week. Enjoy:) 

Organic ingredients whenever possible

Serves 8

Ingredients: 

4, 4 oz chicken breasts
1.4 med. onions
1 tbs coconut oil
4 tbs coconut manna (or 1/2 cup coconut milk)

1 ginger root (2 inches)

1/4 cup of curry powder
1 tbs cumin
1/2 tbs coriander

2  cans (754 g) diced tomatoes

1 orange (juiced)

1 lime (divided) 

1.5 tbs salt

2 mangos (peeled & chopped) 

3 tbs red onion (finely chopped)

Handful of fresh cilantro chopped 

1/2 lime (juiced)

1/2 tsp salt 

dash of cayenne pepper (optional) 

Method: 

Preheat a large pot to med heat, then chop the onions. Sauté the onions and coconut oil until the onions are becoming translucent. Dice the chicken into small pieces and then add to the pot with onions, until thoroughly cooked (no longer pink inside). While chicken is cooking dice potatoes and add to the mixture with coconut manna and 1/2 cup of water (or you can substitute for 1/2 can of coconut milk. Throw in the ginger root (do not mince), curry powder, cumin, coriander, salt, & pepper, and both cans of diced tomato, orange & 1/2 of lime juice. Let simmer on low heat for 2-3 hours (or you could transfer to a slow cooker). Discard ginger root. 

Prepare Salsa: 

Peel and chop mangos, onion, & cilantro and mix with salt, pepper, & lime juice in a small bowl. 

Note: the longer the curry cooks, the more flavourful the dish will be. 

Below I've included the nutritional info per serving. 

-Steph

xoxoxo