Coconut Mango Curry

This is using a BRAND NEW Epicure product and it was simply AMAZING!!  Max 20mins start to finish!

  • 1 tbsp or so Coconut Oil
  • 3 Chicken Breasts (I buy the big delish ones from Tbones – 3 are appox 1 lb)
  • 1 Onion, slivered
  • 4 Garlic Cloves
  • 2-3 Tbsp Epicure’s Mango Curry Mix
  • 1 can Coconut Milk (I tried Savoy Coconut Cream, and it rocked!)
  • 1 Mango, slivered.
  • 1 red pepper, slivered
  • Pinch of Epicure’s Cinco Pepper on each bowl from those that like it spicier

Fry your onions and garlic, add chicken and brown. Add seasoning, cook 1-2 mins until fragrant.  Add Coconut milk and simmer a minute, add in Mango for another minute.  Add Red Pepper right before serving so it keeps it’s crunch.  Add a pinch of Cinco to each serving if you like it spicy


Big Ass Mexi Dinner Salad

I was craving crunchy tonight so a Big Ass Salad fit the bill perfectly!   This is the amounts I used for my salad for One.

  • 2-3 cups Romaine, chopped
  • 1/2 Red Pepper, chopped
  • 3 inches of Long English cuc, chopped
  • small handful of fresh Cilantro
  • a few slivers of Mango (maybe a 1/6th, it was brown inside so I slivered off little bits that weren’t)
  • 1 cup of cooked Chicken slivers, fried with Epicure’s Fajita Seasoning (I wanted it zippy!!)
  • Fresh Ground 4 Pepper Blend & Chili Garlic Sea Salt
  • 2 Tbsp Rising Sun Farms Lemon Thyme Balsamic Dressing
    (http://www NULL.risingsunfarms NULL.asp?specific=184)

Layer and Devour!

The Rising Sun dressing is one of my new Fav’s!  TONS Of flavor, no bad oils (that is SO HARD to find), no sugar, no gluten!

Thai Style Avocado Mango Salad

I got up this morning feeling rough although since one boy had soccer I headed to the kitchen to make him breakfast.  Low and behold he walked into the kitchen, loaded this plate with leftover Meatza and cooked yams and say down to dig in.  Boy that was a great thing to see.  Granted he’s the easier of my 3 food wise, athough it still felt great that I wasn’t required for  him to start his morning on a healthy note!

I had some leftover Coconut Crusted Salmon (original recipe is here - change White Fish to Salmon) and I had a hankering for a crisp sour and sweet salad to go alongside it for lunch.  I wish I had some Cilantro on hand as that would have been great in here!

  • 1 long english cuc, diced
  • 1 mango, diced
  • 1 red pepper, diced
  • 1 avocado, diced

Toss very gently with dressing.  Devour with your favorite protein!

Dressing – approx since I’m not much of a measurer….

  • Juice of 1/2 a lime (approx 2-3 Tbsp)
  • 1/2 Tbsp  Fish Sauce
  • 1/2 Tbsp Rice Vinegar
  • 1/4 tsp Epicure’s cinco pepper
  • 1 tsp of honey
  • 1 Tbsp Olive Oil
  • Lime Zest for garnish

Chipotle Mango Salad

Mango’s are great and Chipotle Mayo is da Bomb, so I knew this had to be good!!

  • Start with a nest of Romaine with some red bell peppers
  • Chop up some Mango’s, toss those on your greens
  • Cook your chicken breasts in some of Epicure’s fabulous Montreal Steak Spice, top your salad
  • Sprinkle with cooked bacon bits

Combine Epicure’s Chipotle Chili with my divine Paleo Mayo (recipe in the notes or if you’re using regular mayo add water to get it to a drizzle state).

Drizzle mayo all over the salad, devour!

Chipotle Mango Salad

Chipotle Mango Salad