Thai Red Curry Chicken

This Thai Red Curry Chicken recipe is a perfect family and budget-friendly meal that's quick and delicious. Better yet, it's clean, loaded with fresh vegetables, plus it's gluten, dairy, and soy free. Throw this together on a busy weeknight and you're sure to have the whole family begging for more!

Eat Clean Recipe: Thai Red Curry Chicken

Ingredients:

• 1 pound boneless, skinless chicken breast (organic, free-range preferred)
• 2 1/2 Tbsp Thai Red Curry Paste
• 1 Tbsp Coconut Oil
• 1 Can (14 oz.) Light Coconut Milk for a thicker consistency use Regular Coconut Milk - note, using regular coconut milk will add about 100 calories per serving due to the higher fat content
• 1 tsp Fish Sauce (vegans/vegetarians - use 2 tsp Coconut Aminos)
• 2 tsp Truvia Brown Sugar Blend
• Juice of 1/2 freshly squeezed Lime
• 1/2 Cup Chopped White Onion
• 1 Cup Organic Broccoli
• 1 Sliced Red Bell Pepper
• 1/2 Cup Snow Peas
• 1/2 Cup Sliced Leeks
• Half a Handful of Thai Basil with purple stems removed (our local store refers to this as "Taiwan Basil".  If you can't find Thai Basil, Italian Basil will be fine)
• Options - add extra fish sauce or coconut aminos for flavor, if necessary.  Also, consider garnishing with fresh green onions.

Directions:

1. Cut chicken breasts into small, bite-size pieces
2. Cut red bell pepper, onion, leeks, and broccoli
3. In a deep pan (Wok style) under medium-high heat, stir coconut oil and red curry paste for 30 seconds or until all coconut oil is blended with curry paste
4. Add 1/4 cup coconut milk, brown sugar, lime juice, fish sauce (or coconut aminos), and onion. Stir for 1 minute on medium-high heat until well-blended.
5. Add chicken and all but 1/4 cup of the coconut milk, cook for 6 minutes on medium-high heat, stirring frequently.  Note - let mixture come to boil around the 6 minute mark
6. Add broccoli, bell pepper, snow peas, leeks, and Thai basil, and remaining coconut milk.  Cook on medium-high heat for 3 minutes.
7. Let boil for 60 seconds.
8. Serve and enjoy!

Makes 4 servings.

Macros (per serving):

• Calories - 230
• Fat - 10g
• Carbohydrates - 10g
• Protein - 25g

Eat Clean Recipe: Four Ingredient Peanut Butter Protein Fudge

We know the picture does not do this justice but this is an AMAZING treat. I called it "fudge" because that is the best way to describe the taste although mine didn't last long enough in the freezer to reach the exact consistency of fudge. ;-) You will absolutely love this peanut butter treat that is packed with protein! Best of all...it's only FOUR INGREDIENTS!

FOUR INGREDIENT PROTEIN FUDGE

Ingredients:

• 2 packets TLS vanilla whey protein
• 4 Tbsp natural almond or peanut butter
• 1 Tbsp honey
• 3-4 Tbsp almond milk

Directions:

1. Combine all ingredients

2. Line bottom of pan with parchment paper. Pour batter into pan.

3. Place in freezer until fudge is desired consistency.

Makes 2 Servings

Enjoy!

- Whitney

Chili Smothered Baked Sweet Potatoes

So you made a pot of chili, but now the family isn't sure if they can eat chili more than one night this week, right? Well no problem! They (and you) don't have to feel like left-overs are drab! Make these Chili Smothered Baked Sweet Potatoes and they will be asking you to make chili just so they can have these babies!

Here's how you make them:

1. Grab your favorite chili recipes, or one of ours:

   - Chicken Chili

   - Low Carb Chicken Chili

   - Bison Chili

   - Southwest Style Bison Chili with Quinoa

2. Bake sweet potatoes in the oven (they are sweetest this way, but the microwave will work if you are in a pinch!). Here's a tutorial on the Restaurant Style Baked Sweet Potato.

3. Top your sweet potato with warm chili and add your favorite toppings. Some suggestions:

   - Organic Shredded Cheese

   - Chopped Green Onions or Chives

   - Dollop of Greek Yogurt (healthier alternative to Sour Cream)

   - Sliced Jalapenos

4. Enjoy!