Thai Red Curry Chicken

Adapted from The Candida


  • 1 Tbsp. coconut oil
  • ¼ onion, thinly sliced
  • ½ red pepper, cut into thin strips
  • ½ yellow pepper, cut into thin strips
  • 1-2 large handfuls of your favorite vegetables, cut into thin strips or diced
  • 2-3 Tbsp. red curry paste
  • 2 boneless, skinless chicken breasts, thinly sliced (I use chicken which I've previously cooked and shredded and wait to add until step 3)
  • 2 cups (475 ml) coconut milk
  • 4 Tbsp. fresh basil leaves (or 1 Tbsp dried)
  • Cooked brown rice, rice or quinoa


  1. Heat oil in a large skillet over medium heat. Add onion, and vegetables and sauté, stirring frequently, until vegetables begin to soften, about 5-7 minutes.
  2. Add curry paste to vegetables and cook, stirring to incorporate, for about 1 minute. Add sliced chicken, sauté for another minute.
  3. Add coconut milk, bring mixture to a boil. Lower heat and simmer until vegetables are tender and chicken is cooked through, about 10 minutes.
  4. Add basil leaves, reserving a few for garnish. Serve with cooked brown rice or quinoa. 

Green Chili Chicken Stew

Adapted from

  • 2 Tbsp. oil, such as olive or coconut
  • ½ medium zucchini, cut lengthwise, then into 1/2 inch slices
  • ½ medium yellow squash, cut lengthwise, then into 1/2 inch slices
  • 1 small coarsely chopped onion
  • 2 celery stalks, thinly sliced
  • 2 garlic cloves, minced (or 1/2 tsp powdered)
  • 4 cups (1 L) chicken broth
  • 8 oz. (224 g) cooked, shredded chicken (I use more)
  • ½ cup (68 g) chopped green chilies (roasted are best!)
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. lime juice
  • Avocado slices (optional)
  • Fresh cilantro (optional)
  • Lime wedges (optional)


  1. In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
  2. Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
  3. Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.

Spicy Chicken Chili


2 red, orange or yellow bell peppers, diced
1 med onion, chopped
2 tablespoons olive oil
2 cups (400 g) diced tomatoes (if canned, do not drain)
2 cups (1/2 liter) chicken broth or water
1 1/2 - 2 cups (350-450 g) cooked kidney or black beans (if using canned, rinse and drain) 
2 cups (450 g)  salsa* 
1 cup (175 g) frozen or cooked corn (organic preferred)
4 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper, optional (use only if you like hot chili!)
salt and pepper, to taste
2 cups (approx 300 g) cooked shredded chicken - or more if preferred)


Saute peppers, garlic, and onion in oil for 5 minutes or until onion is translucent. Add balance of ingredients, except the chicken and bring to a boil. Reduce heat and simmer, uncovered, for 30 - 40 minutes, until chili begins to thicken. Add chicken; simmer 10 minutes longer to heat through.   Add salt and pepper to taste.  Great leftover and freezes well.

* I typically use a fresh salsa with no preservatives - homemade is awesome!

Italian Chicken Vegetable Soup


  • 1 tablespoon olive oil
  • 1 small onion diced       
  • ½ cup (60 g) chopped and diced celery             
  • 1 cup thinly sliced carrot 
  • ½ cup (80 g) diced red bell pepper (any color is fine) 
  • 2 medium zucchini - sliced into 1/2 rounds and quartered
  • 1 - 2 cloves crushed garlic
  • 1 tablespoon fresh oregano or 1 teas. dried  
  • 1 tablespoon fresh basil or 1 teas dried            
  • 3 - 4 cups diced fresh tomato (28 oz or 800 g if using canned)
  • 1 Quart (1 liter) chicken broth or stock
  • salt and pepper to taste (I start with 1/2 tablespoon of sea salt and and 1/2 teaspoon of pepper)
  • 2 cups (approx 300 g) shredded cooked chicken
  • Additional chopped basil for garnish (optional)                            

In a large dutch oven, heat olive oil over medium-high heat and add the onion, celery, carrot and bell pepper. Saute for 5 minutes, then add the garlic and saute for another 1-2 minutes.  Add the remaining ingredients, except the chicken, bring to a boil and then reduce the heat and simmer, uncovered for 20 minutes. Add the chicken and cook an additional 10 minutes until the vegetables are soft and the chicken is heated through.

Top with additional basil if desired.

This is one of my all-time favorites and is so versatile.  Add whatever veggies you like, including green beans, mushrooms and cabbage.