Easy Coconut Yellow Curry Chicken Bamboo Bowl

coconut curry chicken bamboo bowl

Easy Coconut Yellow Curry Chicken Bamboo Bowl

  • Servings: 1 bowl
  • Difficulty: easy
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  • ¼ cup chopped red cabbage
  • ½ cup chopped kale
  • ¼ cup shredded carrot
  • ¼ cup steamed broccoli
  • ¼ cup cremini mushrooms, sliced and sautéed until soft
  • ¼-½ cup cooked chicken breast, sliced
  • 1 tsp unsweetened shredded coconut
  • ½ cup cooked brown rice (I cook my rice in water with ½ tsp turmeric powder which gives it a nice yellow color as well as some great added health benefits!)
  • 1 ½ tsp yellow curry sauce
  • 1-2 Tbsp coconut milk
  • 1 tsp all-natural peanut butter


  1. In a small bowl, combine the yellow curry sauce, coconut milk, and peanut butter. Mix until well combined.
  2. In a larger bowl, add your cabbage, kale, carrot, broccoli, mushrooms, chicken, shredded coconut, and rice. Top with your curry sauce and enjoy!


Sippable Healing Bone Broth

Sippable Healing Bone Broth

Bone Broth?


The heck.

Is that.

I’m not sure what it is about the words “bone” and “broth” put together that make it sound like you’re having some creepy Halloween blood/bone concoction of ickiness, but the first time I heard that bone broth is something I should be consuming, I was like um, excuse me?

BUT. Contrary to how it sounds, bone broth is simply just bones simmered for an extended period of time in order to extract the flavor and health benefits from them.  And in this case, the health benefits are endless.

*One thing I do want to mention real quick here is to just make sure your bones are from a grass-fed/free-range animal. I prefer grass-fed beef bones or free-range chicken bones just to ensure I’m getting the healthiest broth I can, because after all you’re literally going to be drinking the extracts of that animal’s bones.*

Okay, so these benefits I keep speaking of! Bone broth is one of the best sources of collagen you can obtain naturally. Collagen is a protein found in most connective tissues  in the body, and over time we begin to lose that collagen. Bone broth offers a solution in that you’re intaking readily absorbable collagen right into your body!

But that isn’t the only thing it’s good for. It’s also INCREDIBLE for your gut health. Bone broth has tons of gelatin, which has been proven to restore your gut lining’s strength and even helps resist certain food intolerances. It also helps repair leaky gut, which is when tiny food particles that haven’t been digested seep out of the intestinal lining and into the bloodstream where the immune system then recognizes the foreign particles and becomes active. This causes unnecessary inflammation in the body and can even lead to autoimmune disorders. Since bone broth repairs the gut lining and supports a healthy inflammation response, it can seriously benefit those who suffer from leaky gut by healing the lining where food particles could possibly leak out from. Woop woop!

Now this broth can be taken further to make soups out of, but on a cold day sometimes it’s nice to just sip some out of a mug, like a hot tea. This is actually a real thing, ya know. I’m not just making it up. In New York (and probably other places too, but I’ve read articles about how trendy these cafes are in New York) they have entire cafes dedicated entirely to sippable bone broths! So you don’t have to just take my word for it, trust the people of New York’s taste buds, they know what’s up. So go get yourself some bones and start healing yourself right now!

Sippable Healing Bone Broth

  • Servings: 1 large soup pot full
  • Difficulty: easy
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  • 1-2 pounds grass-fed beef soup bones
  • 1 head garlic, cut in half crosswise
  • 1 brown onion, quartered
  • Appx. 24 Liters filtered water (however much your soup pot holds)
  • 4 sprigs thyme
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 sprigs rosemary
  • Salt and pepper to taste


  1. Pre-heat oven to 400 degrees F. place your bones, garlic, and onion on a lined baking sheet and drizzle with EVOO. Cook in the oven for about 30 minutes, until bones are fully cooked.
  2. Remove from the oven and place in your soup pot with thyme, rosemary, and some salt and pepper. Fill the rest of the pot to about 1 inch below the brim with filtered water.
  3. Bring to a boil, then lower heat to a low simmer and cover. Simmer for 24-48 hours while checking every so often to make sure the water level doesn’t get too low. If your water level is decreasing, add in some more filtered water as needed.
  4. * Broth will keep for about a week in the fridge so I like to refrigerate what I’ll use for the week and freeze the rest in small portions!

Roasted Chickpea & Sweet Potato Kale Salad with Tahini Dressing

roasted chickpea sweet potato kale salad with tahini dressing

Let’s talk about Salads. Growing up, I hated them. You mean I’m supposed to eat these…leaves? Ew.

But now I’ve grown to love them more. I’m still not to the point where I’ll go to a nice restaurant and order just a salad for my meal because I love them that much, but I’m getting better. I do, however, love an afternoon salad as a pre-dinner snack.

Because I am an intermittent faster, (Bailey, what the heck does that mean? Click here to see my post on intermittent fasting) I eat breakfast at noon. Anddd, because breakfast food is my favorite food, I tend to eat breakfasts that are on the larger side of things. Now since I only have an 8 hour eating window, that means my eating for the day must be complete by 8 PM, so we usually eat dinner around 6:30 or 7 which leaves a little time left over for dessert (I’m going to be honest, my entire day is planned around eating breakfast and dessert).

BUT. Because I eat such a large breakfast, I generally don’t eat a real lunch in between my breakfast (at noon) and my dinner (at 6:30). I usually nibble on some healthy snacks here and there like persimmons or raw cauliflower, but if I’m feeling like switching things up that day, I’ll have a salad.

This is prime salad time because salads never fill me up completely, or if they do it doesn’t last very long, soooo, when it’s about 4:00 and I need something to tide me over for a couple hours, I break out the tongs and get to tossing.

This recipe is a favorite of mine because there are so many different flavors going on here that mesh together so beautifully, creating a fantastic flavor combination in your mouth. You’ve got your spiced and roasted chickpeas which add a zesty crunch, your chopped kale which has a nice crisp freshness, and then sweet potatoes which are delicious little powerhouses. PLUS, add in the sesame flavor of tahini and ba-bam, you’ve got yourself a gosh-darn salad!

I love adding roasted chickpeas to pretty much everything because, besides contributing to flavor and texture, they have so much nutritional value in such a tiny package! Number 1: chickpeas are full of protein (which you usually don’t have much of in a salad) so that’s a nice little bonus to help boost your body’s tissue health, aka your muscles, hair, skin, nails, bones, and blood (among other things). Number 2: chickpeas are loaded with fiber which helps lower cholesterol and blood sugar levels, as well as aiding in digestion and the excretion process. And number 3: chickpeas have high levels of manganese which helps to decrease inflammation in the body, and since inflammation is the root of all evil, manganese is a pretty good thing to have in your diet.

So next time you’re craving a delicious and nutritious salad, give this one a go! It’s perfect on it’s own as light lunch or as a side salad with dinner, although I will warn you, it might steal the show from whatever you make for your main dish.

Roasted Chickpea & Sweet Potato Kale Salad with Tahini Dressing

  • Servings: 2 main salads or 4 side salads
  • Difficulty: easy
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    Roasted Chickpeas

  • 1 15 oz. can chickpeas, rinsed and dried
  • 2 tsp cumin
  • 1 tsp garlic salt
  • ¼ tsp paprika
  • Salt and pepper
  • 1 Tbsp coconut oil
  • Salad

  • 1 bunch kale, chopped
  • 1 cup baked sweet potato, cubed
  • Tahini Dressing

  • ¼ cup lemon juice
  • 1/3 cup tahini
  • 2 cloves garlic, minced
  • 1 Tbsp EVOO
  • 1 Tbsp maple syrup


  1. Preheat your oven to 400 degrees F.
  2. In a bowl, combine all ingredients for the roasted chickpeas and mix until the chickpeas are evenly coated.
  3. Line a baking sheet with parchment paper and pour the chickpeas on it. Spread them out until they are in a single layer. Bake for 25-30 minutes, or until crispy.
  4. Meanwhile, make your dressing by combining all the ingredients for the dressing in a bowl and whisking to combine.
  5. Place your kale in a bowl and toss with the dressing. Top with sweet potatoes and chickpeas. Enjoy!