Healthy Turmeric Chicken Recipe

If you are looking for a healthy alternative to butter chicken, chicken tikka masala this turmeric chicken is your answer!

All credit for this recipe goes to my mom by the way! And thanks to all the spices, the flavor is bold and wholesome. I know the ingredient list can seem intimidating but I promise the actual recipe isn’t very complicated. Also if you are missing one or two ingredients from the list it’s okay. I won’t tell anyone ;).

The turmeric has great anti-inflammatory properties and this recipe is gluten-free and dairy-free. If you’d like to make it creamier, you can always add yogurt to the marinade. If you are a vegetarian, you can substitute an equal amount of tofu for chicken.

Healthy Turmeric Chicken Recipe
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1 lb organic boneless chicken thigh*
  • 1.5 inch of ginger, grated
  • ½ lemon, squeezed
  • 1.5 tsp of turmeric
  • 1-1.5 tsp of salt (to taste)
  • ½ tsp red chili powder
  • ½ tsp of black pepper
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 2 garlic cloves, minced
  • ½ large onion, diced
  • 1 bay leaf (optional)
  • 2 cloves
  • 1 whole cinnamon stick
  • 1 large tomato, diced
  • ¼ cup water
  • 1 tsp coriander powder
  • 1 tbsp tomato paste
  • 1 tsp garam masala (optional)
  • ¼ cup fresh cilantro
Instructions
  1. Place chicken in a large bowl and toss with 1 tsp turmeric, 1 tsp salt, ½ tsp chili powder, and ½ tsp black pepper. Drizzle lemon juice and grated ginger over chicken. Leave to marinate for at least 1-2 hours. For a bolder flavor, you can leave it to marinate overnight.
  2. In a small bowl, mix ½ tsp turmeric powder, 1 tsp ground coriander, 1 tbsp tomato paste, ¼ cup of water to make a paste. Set aside.
  3. Add coconut oil to large pan on medium heat. Let the oil heat about for 30 seconds before adding in the cumin. The cumin seeds should start to pop. Add garlic, onions, bay leaf, cloves, 1 inch stick of whole cinnamon and 4-6 peppercorns to the pan. Then add the chicken. Keep stirring on medium heat until the pinkness in the chicken is gone from the outside. Add diced tomatoes to pan and keep on stirring for a few minutes.
  4. Add the paste to the chicken and cover the pan with a lid and reduce the heat to medium-low.
  5. Uncover after 20 minutes to check if chicken is cooked. Taste chicken and add salt if necessary. Now add a few sprigs of cilantro and garam masala. Cover again and let it sit on medium-low heat for another 15-20 minutes to let the spices infuse.
  6. Once done, garnish the chicken with fresh cilantro and serve!
 

Hope you enjoy! If you like this recipe, be sure to check out my free turmeric recipe eBook. You’ll find the recipe of this chicken along with 6 other turmeric based recipes :).

Receive your free turmeric ebook!

 

Easy Mango Pudding Recipe (Dairy-Free and Gluten-Free)

easy mango pudding

easy mango pudding

This mango pudding is soft, creamy, and dairy-free! It’s the perfect easy option to satisfy my sweet tooth.

I usually turn to baking when I’m craving something sweet but baking can be honestly a little stressful because you have to get the recipe exactly right for it to taste good. Sometimes I just don’t have the patience for it. Hence, the reason why this mango pudding was born — it is so much more straightforward and forgiving.

This recipe was actually inspired by a mango mousse my mom would make at home when we were kids. She would use mango puree, gelatin, condensed milk, cream cheese (I think? Don’t quote me on that) to make her delicious mousse. It was even better when she let it set in pie crust (yum!) As good as it sounds, it’s not the best option for those who want to avoid added sugar and dairy.

This mango pudding has no refined sugar, no dairy and no gluten. More importantly, it contains real ingredients which is one of my biggest criteria when it comes to eating healthy.
I like to know exactly what’s going into my food!

Here is the recipe I used most recently but the proportions have varied in the past. So go ahead and play around with the recipe to make it your own.

Easy Mango Pudding Recipe
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This mango pudding is simple and straightforward and will definitely satisfy your sweet tooth!
Ingredients
  • 1 can of full fat coconut milk
  • 1 ½ cups mango, cubed
  • 2 tablespoons grass-fed gelatin (I recommend Vital Proteins)
  • 2 tablespoons maple syrup (you may need less or more depending on the sweetness of the mango).
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Toppings of your choice! (cardamom, pistachio, coconut, saffron, etc.)
Instructions
  1. Add all of the ingredients into a blender and blend until pureed. Divide the pudding into six ramekin bowls. Refrigerate for at least 3-4 hours before serving.
  2. Serve the pudding with the toppings of your choice! I like to use toasted coconut chips (the ones by Bare Snacks are great!), crushed cardamom, saffron, and pistachios! I’m sure other nuts and spices would work wonderfully as well!
 
The pudding would pair perfectly with fresh fruit, cake, and even crunchy biscuits and granola. I may or may not  have had this pudding for breakfast a few times J.

If you do give this recipe a shot please let me know how it turns out! I love receiving feedback on my recipes.

Hope you enjoy it!

*Want more easy recipes? Be sure to check out this one for saffron tea or pumpkin spice chocolate chip muffins!

Free Turmeric eBook: 7 Turmeric Recipes for Everyday Life

free turmeric recipes

Receive 7 FREE recipes on how to use turmeric in your everyday life

I never seen a spice as polarizing as turmeric. On one side, health bloggers raving about the benefits — excited to discover a new and different spice. On the other side, South Asians are bitterly mumbling about the sudden popularity of the spice. Not too long ago, they were ridiculed for food that stained their hands, mocked for the smell of coconut in their hair (but that’s a whole different post for the future) so this trend is like a slap in their face. As a South Asian health blogger I see both sides to it and it leaves me in confusing territory.

Turmeric holds a special place in my heart. It reminds me of Indian dinners that would always leave my nails a little yellow. It brings back memories of sick days when my mom would force me to drink haldi ka doodh (turmeric milk). Turmeric also reminds of Indian weddings as it’s an important ingredient in one of the many ceremonies.

Turmeric is a beautiful, vibrant root that has always served many purposes and has lent itself to medicine, food, and celebrations. It seamlessly integrated itself into our lifestyles and blended easily into our culture.

Now its greatness is not so subtle. You can find turmeric at your latest hipster cafe, your local Whole Foods, in your favorite packaged drinks and on every health & food bloggers Instagram accounts. Turmeric is quite the trend now and people have good reasons to tout its benefits.

I’m sure you’ve already seen a million recipes for the turmeric latte and you’re wondering how else you can harness its powers.

That’s where I come in. My job here is to is share a few simple recipes, some old and some new, that share my love of turmeric with you. This free eBook shares 7 different recipes on how to use turmeric in everyday life.

Ready to jump on the turmeric train?

Can Apple Cider Vinegar Cure Hangovers? Plus More Reasons to Take ACV.

apple cider vinegar

apple cider vinegar

There are countless claims out there for apple cider vinegar: from helping with dandruff, to clearing acne-prone skin, to even helping with digestive issues, apple cider vinegar, or ACV, seem to do it all.

Like with most trends, I was hesitant to jump into the ACV bandwagon but after giving it a shot for the last year, I do think there are some positive effects. The fact that apple cider vinegar has been used for over 5000 years makes me believe there’s a reason that it’s still in our diet today.

Again with a lot of supplements and foods out there, it’s difficult to do controlled scientific experiments on humans so it’s hard to know the exact benefits. So with any nutritional advice I’d recommending taking supplement or food my advice is to take all studies with a grain of salt, listen to your bodies, and use common sense. I think we as consumers we need to learn how to critically think for ourselves. There is no miracle supplement for health in my opinion.

Also my role as a blogger is not to regurgitate another scientific article but instead, to share personal experiences – which I do below:

Curbing Sugar Cravings:

Apple cider vinegar really helps me cut sugar cravings after a meal. After breakfast or lunch I like to add a tablespoon of ACV to a tall glass of cold water and then add a tablespoon of ACV and a dash of cinnamon and sip on it for a couple of hours. The water naturally helps me stay hydrated while the tartness and the cinnamon spice keep the sugar cravings away. If sipping on ACV, I would recommend diluting it in at least 8 oz of water as the acidity can otherwise be a bit harsh on your teeth and digestive system.

Preventing Colds:

I find apple cider vinegar can help prevent colds – be it the acetic acid or who knows what. If I feel the sniffles coming on, I like to drink a mug of warm (not hot) water with a tablespoon of ACV, a dash of cinnamon, and a teaspoon of honey. It’s very comforting in cold weather too.

Curing Hangovers:

Okay the only thing that can cure hangovers is not having one in the first place. But I get it, life happens and once you get up in the morning you’re looking for anything that makes you feel better.

Now you are probably over shots after last night, but I think apple cider vinegar shots are a perfect way to wake your body up and soothe your stomach. One teaspoon of ACV, a quick pour of pineapple juice, a dash of cinnamon and cayenne pepper should help get your body moving. That and plenty of water & electrolytes should do the trick.

tone-it-up-getaway-apple-cider-vinegar-shots

Finally, here’s what the C&G Girl Gang says about apple cider vinegar:

  • “I took apple cider vinegar tablets for about a month. The only reason I stopped is because I’m bad at keeping habits but I noticed a positive change in *regulating* my digestive system.”
  • “t’s beneficial for a number of reasons. One trick people generally take it for is prior to a large meal to aid with digestion. Others take it daily. One thing to note is go organic, and be aware that it can have an effect on your teeth due to the high acidity. “
  • “I take a capful in the morning, either as a shot, or in a half cup of warm water. I do feel like it helps me wake up.”

Do you take apple cider vinegar? Tell us your tips and tricks!

*This advice is not supposed to replace that of a professional. Please consult a RD/physician before making any major lifestyle changes!

Pumpkin Spice Chocolate Chip Muffins

pumpkin-spice-muffins

Though I’m sharing this recipe for my pumpkin spice chocolate chip muffins…I am not ready for PSL season. We are only a couple of days away from September but I’ll be honest…I am NOT ready for fall. I’m still waiting for summer here in San Francisco (September & October tend be warmer here than July/August. I know it’s strange). I also quit my job a couple of weeks ago so I am totally in summer vacation mode.

But my feed has been flooded with posts around Califia Farms Pumpkin Spice Almond Milk and even for pumpkin-spice scented deodorant, I’ve learned I have to accept the reality. Pumpkin spice season is coming and is here to stay for a good few months.

So, I decided to sift through my blog archives and pull out this recipe for my pumpkin spice chocolate chip muffins from last year. I created these only a month after I became gluten-free and now I am grateful I have a recipe to come back to this year!

pumpkin-spice-muffins
pumpkin-spice-chocolate-chip-mufins

Ingredients:

• 2 cups oat flour (if needed, make sure it’s gluten-free)
• 1/2 cup Enjoy Life mini chocolate chips
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• Pinch ground ginger
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 2 large eggs, room temperature
• 1/3 cup coconut oil
• 1/2 cup apple sauce (I used sweetened)
• 1/2 cup pumpkin puree (plain pumpkin, not sweetened)
• 1/2 cup almond milk (I used sweetened)

Now I know the ingredient list may look intimidating but most of the things on this list are items you use on a weekly basis! The only items I had to go out of the way were for the apple sauce and pumpkin puree. These pumpkin chocolate chip muffins are a healthier twist on traditional recipes as it’s gluten-free and dairy-free, and butter-free!

Instructions:

1. Preheat oven to 450 degrees (F). Line a muffin tin with paper or foil liners; set aside.
2. In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger, pumpkin spice and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, pumpkin puree and milk; mix well until thoroughly combined. Slowly add the wet mixture to the dry mixture until combined. Lick if desired :D.
3. Place the muffins into the over for 10 minutes at 450 and then bake at 400 for another 5-8 minutes.
4. Let them cool and enjoy!

I’ve found these muffins stay good for 3-4 days in a airtight container before drying out. So eat ’em, freeze ’em, or share ’em!

Pin It!
pumpkin-spice-muffin-pin-resized

Organic, Non-GMO, Cage-Free: How to Make Sense of Our Food Labels

photo via Foodiesfeed

Today, certified nutritionist Ashlee Rowland will share some insight on how to interpret food labels like GMOs, gluten-free, cage-free and other health buzz words. Ashlee and I actually connected after she read a blog post I wrote on LinkedIn and we immediately hit it off. Ashlee also runs Simplholistic, a site dedicated to nutritious recipes,  health-conscious products/restaurants and travel fueled by clean eats.

Ashlee’s post perfectly aligns with our upcoming book club for In Defense of Food (join here!) as both she and Michael Pollan (author of In Defense of Food) do a great job on clearing up ambiguity on the latest health fads!

I’ll let Ashlee take it from here :D.


Large corporations are capitalizing on the fact that people are becoming more health-conscious. Terms like “all natural”, “eco-friendly”, “derived from nature” and “healthy” are popping up everywhere and it’s becoming more difficult to make sense of our food labels. But no need to fret: after this post, you will walk around the grocery store (or online stores) with confidence in your healthy purchases!

What do these terms mean?

All natural: What do the US Food and Drug Administration and Federal Trade Commission have in common? Oh yeah, neither of them have an actual definition for the term “all natural”. From the FDA, “has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.” (1) What does this mean? It means that “natural” foods can still contain processed sweeteners, lab-made flavors and preservatives/additives. We don’t need a label to tell us something is natural, just read the ingredients.

Made with organic: This one is a little tricky. These products will say “made with organic sugar” or “made with organic dairy” and this means that only the sugar or dairy must be organic but rest of the ingredients can be (and most likely are) conventional. You will notice the USDA organic seal won’t be on these products so just be mindful. Here are some examples of this misleading label:

Cage-free: Unless an egg carton is “certified organic”, we do not really know what the terms are for cage-free chickens. Cage-free means chickens can engage in some natural behavior but they are not necessarily given outdoor access or prevented from starvation based molting. Pastured eggs are the way to go — buy from a local farmer if possible.

GMO-free:. GMOs are a result of a laboratory process where the genes from one organism are extracted and forcefully injected into the genes of an unrelated organism. The top 5 GMO crops are soy, corn, canola, cotton and sugar beets.  Be careful though, a non-GMO product, it does not automatically mean that is it organic.

Organic: Organic is changing a lot but what it still means is that products with this label must be free of GMOs, hormones, ionizing radiation, antibiotics and sewage sludge (ew). They are also ensuring that there is a reduction in conventional farm off-put like synthetic chemicals and fertilizers. Organic farming is also dedication to soil diversity, crop rotation and the quality of the earth. When something says organic, it is also saying that it is GMO-free. There are a few different categories for organic:

  • 100% organic = made with 100% organic ingredients
  • organic = made with 95% organic ingredients
  • Made with organic = at least 70% organic & the remaining 30% cannot contain GMOs
  • individually labeled organic ingredients such as organic wheat, organic cheese, etc.

Pastured vs. grass-fed: These two words are starting to be used interchangeably and I want to clear up that murky water for you. Pastured means that the animals go out in the pasture and eat whatever they come across: grass, weeds, flowers, bark etc.  Grass-fed means that the animal ate grass. Grass-fed technically doesn’t mean the animals are outside,but usually we can assume that is the case.  Pastured may mean that they were fed grain. The best solution is to buy local and so you know exactly where these cows and eat lives. If you are buying grassfed cows, look for 100% grass-fed.

If the costs are ever higher for organic then for conventional you must think of the factors behind it. These factors include:

  • organic farmers are refused governmental subsidies so we pay the true cost for food
  • the price of conventional food does not include the tax $$ we pay for environmental cleanup
  • organic farming is more labor and management intensive
  • organic farms are usually smaller meaning they don’t benefit from the economies of scale

Even if something is a few cents more expensive, you really must make the choice. A few cents (or even dollars) more now or thousands in medical bills down the road.

Phew, it’s over. You are ready to hit the store running. If you want more posts on topics like this and clean recipes be sure to follow me on Instagram and subscribe to the blog.

xoxo,
Ashlee