Before traveling to Tanzania, I had never incorporated coconut into any savory dishes. To say the least, I was missing out. Coconut milk is so rich and flavorful, it trumps any “canned sauce starter” you can think of.


This coconut comfort sauce is very simple to make, even on a busy weekday. It is rich and delicious. I’ve used chicken for this recipe, but you can omit the meat and the sauce will taste just as good! This is comfort food at it’s healthiest.

What you need:

  • 1 large onion
  • 4 cloves garlic (minced)
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 1 tsp italian seasoning
  • chopped fresh parsley or cilantro
  • salt and pepper to taste
  • 1 lb chicken breast, cubed (or you can use 1-2 red peppers, sliced)

If using chicken, begin by cooking chicken in skillet until no longer pink. Remove from skillet and place on a plate. (use same skillet for rest of recipe)

Heat skillet on medium high heat, add 2 tbsp olive oil, meanwhile, finely chop onion.

Add onion and garlic to skillet, cook until onions are translucent. Add chicken back in with onions and garlic; add coconut milk, italian seasoning, and salt and pepper. Mix well, cover and let simmer on low heat 15-20 mins (until coconut sauce thickens).

Uncover and add in cilantro, tomato paste, and red pepper, stir. Let simmer uncovered, for another 5 – 10 mins.

Taste sauce, and add more salt and pepper if necessary.

Serve over white or brown rice.


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