Day 29: Getting Creative

As we get closer to the end of our 40 days, I'm finding that I don't necessarily miss all the processed junk and grains, but I am getting a little tired of eating the same foods all the time. So, I've been digging for recipes again to shake it up.

This weekend, we went to Joe's Crab Shack and got some really tasty steamed crab. We also got some turkey with no added preservatives and had that for lunch with avocado, sundried tomatoes in olive oil, cucumbers and watermelon.

For last night's dinner, I found this recipe actually by going to the website featured on the sticker on my Dole banana. I modified it slightly to make it Paleo, and it turned out GREAT.

Chicken Coconut Columbo

Overview
Prep Time: 20 min
Cook Time: 25 min
Serves: 6
Ingredients: 12

Ingredients
1 pound boneless, skinless chicken thighs, cut into strips
1/2 cup chopped onion
2 tablespoons olive oil
1 can (14 oz.) coconut milk
1 pound butternut or acorn squash, peeled and cut into 1-inch cubes (2-1/2 cups) (I used butternut)
1 tablespoon curry powder
1/8 teaspoon ground cloves (I used allspice as a sub)
1 small green or red bell pepper, cut into short strips (I used small sweet red, orange and yellow bell peppers)
2 medium, firm bananas, sliced
2 tablespoons lime juice (from fresh limes)
Hot cooked rice (I substituted cauliflower. Just put in the food processor to give it a rice-like quality, then microwave for 5-8 minutes with no water or anything)

Directions
1. Cook and stir chicken and onion in hot oil in large skillet over medium-high heat until chicken is browned. Stir in coconut milk, squash, curry and cloves. Bring to a boil. Reduce heat; cover and cook 10 to 15 minutes or until squash is tender.
2. Stir in bell pepper; cook 2 minutes or until pepper is tender-crisp. Stir in bananas and lime juice. Serve over (cauliflower) rice.