Smoky Coconut Milk Braised Chicken

Smoky Coconut Milk Braised Chicken

Smoky Coconut Milk Braised Chicken, full of flavor surprises from coconut milk, to smoky paprika, sun-dried tomatoes, and a surprise ingredient that will take you over the top! You will fall in love with the rich flavors of this dish!


  • 2 tablespoons olive oil
  • 2 lbs. chicken thighs (optional – remove skin)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup shallots
  • 3 garlic cloves, minced
  • 2 tablespoons marsala cooking wine
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 tablespoon thinly sliced fresh basil
  • 9 sun dried tomatoes, thinly sliced
  • 1 cup coconut cream (coconut milk from a can)


  1. Heat large skillet to medium high heat.
  2. Add olive oil and shallots, saute until slightly caramelize. Approximately 3-4 minutes.
  3. In the meantime, add smoked paprika, cinnamon, sea salt, and ground pepper to a small bowl. Mix. Set aside.
  4. Pat dry chicken. Rub seasoning on skin side of chicken thighs. Set aside.
  5. Add garlic to the pan, saute for 30 seconds. Add in marsala cooking wine, fresh thyme, and basil. Cook down liquid for 1 minute, stirring the whole time.
  6. Add in chicken thighs, skin side down. (do not touch)
  7. Cook for 3-5 minutes, until you get some nice browning on the skin. Flip chicken, cook for 2-3 minutes.
  8. Add coconut milk, scrap all the brown bites off the pan. Add in sun dried tomatoes.
  9. Cover and cook chicken for 15-20 minutes until internal chicken temperature reaches 180 degrees.
  10. Serve!
Original recipe source:
Naan Pizza with Pears, Goat Cheese & Honey

Naan Pizza with Pears, Goat Cheese & Honey

Are you ready for this? Here’s how to make your very own ridiculously delicious, vegetarian-friendly naan pizza with roasted pears, honey whipped goat cheese, fresh thyme, – and even more honey.


1 ripe pear, peeled & thinly sliced

1/2 tablespoon butter

8 ounces chevre (goats cheese)

1/4 cup sweet onion, chopped

1 teaspoon sugar

Dash of salt

3 tablespoons olive oil

15 sprigs fresh thyme

4 tablespoons honey (preferably organic)

2 pieces of naan bread


1. Sauté your onions in 1 tablespoon olive oil with sugar & salt over medium heat until browned.

2. Melt butter in a pan over medium-low heat, add pears & roast for 10 minutes, flipping once.

3. Add 3 sprigs of thyme to a small bowl with 2 tablespoons olive oil, let sit for at least 5 minutes.

4. Make your honey whipped chevre by mixing your chevre with 2 tablespoons honey & 5 sprigs of thyme.

5. Pre-heat your oven to 400 degrees.

6. Brush olive oil onto your naan then add & spread your honey whipped chevre.

7. Add onions & pear, bake for about 8 minutes.

8. Remove from oven. Top off with the rest of your thyme & 1 tablespoon of drizzled honey.

Original source:

Our thanks to By Gabriella.

Creamy Roasted Tomato Soup – Easy Vegging Up!

Creamy Roasted Tomato Soup – Easy Vegging Up!

One of the biggest obstacles you may encounter when you try to get it right to eat more vegetables is, unfortunately, because of the fact that for our lives are running on a very tight schedule, vegetable dishes take too much time to prepare!   That said, it is impossible to eat better for better health, weight loss or to prevent and treat diseases without increasing one’s intake of fresh or home-prepared vegetables. Here is an easy, delicious way to get in a good dose of fresh vegetables!


15 medium sized tomatoes (about 1,2 kg)

3 sweet red peppers or 2 red one and 1 yellow one if you buy a mixed packet

½ cup dairy cream or coconut cream

¼ cup olive oil

3 large sprigs of rosemary

6 large cloves of garlic

1 litre of quality vegetable or chicken stock (Ready made stock may be used provided it does not contain hydrogenated fat.)

2 tablespoons tomato puree

Salt and black pepper to taste.

1 – 2 tbs (15- 30 ml) of sugar (optional)

Fresh coriander or basil to serve (Use sweet basil if you use cream in this recipe and coriander if you use coconut cream.)

What you need

Large baking tray

Handheld or jug blender

What to do

Preheat oven to 180 degrees.

Slice the tomatoes in quarters.

Remove the pips from the sweet peppers and slice them in quarters as well.

Remove the outer layer from the garlic cloves.

Place the tomatoes, peppers, garlic and rosemary twigs on a baking tray and drizzle with the olive oil. Use your hands to ensure that the vegetables are well covered.

Bake for 30 – 45 minutes in the middle of the oven till the peppers are well roasted. The tomatoes will look quite shrivelled up by now.

Remove the baking tray from the oven and leave to cool slightly so that you can handle the sprigs of rosemary. Remove the leaves using your fingers and discard the stick – but not the leaves.

Add all the vegetables and herbs and roasted garlic to a large bowl or pot. Use some of the stock to blend the vegetables to a smooth puree. Now add the rest of the stock and cream or coconut cream.

Add salt, pepper and sugar to taste at this stage. Reheat in the pot or in a microwaveable bowl when you are ready to serve. Serve with fresh coriander or basil.

Serves 4

Advice from Nutrition Experts, Mariza van Zyl RD (BetterEat Consultancy)                   

Why should I not rely on instant and ready made food options only?

At home you have  control over the ingredients you use.  More importantly, when vegetables dishes are prepared from scratch, it does not only taste better, but better nutrient composition and retention is almost guaranteed! The same can not be said of all convenience options and often ingredients used are not necessarily ideal.

For example, in mass produced ready made foods, sunflower or palm oleïen oil are often used as these options are more cost effective. These options however are less nutrient dense that e.g. cold pressed olive oil and for individuals with specific genetic variations, higher intake of these oils could increase inflammation in the body which would contribute to e.g. insulin resistance and associated obesity, diabetes and heart disease.

Are prepared veggies as healthful as fresh?

Levels of some of the more sensitive nutrients e.g. vitamin C, are reduced during prolonged exposure to heat. On the other hand, certain nutrients, e.g. the lycopene found in abundant quantities in tomatoes, actually become more available for absorption when exposed to heat – particularly in combination with fat…

Either way – raw or cooked – vegetables soups are a great way of cramming a load of goodness into a small space! In addition, they are usually not only easy to prepare but also cost effective.

This roasted tomato soup is a fantastic go-to quick light meal.  Serve it with with quality bread of choice or as is. It is so tasty, it’s good enough to serve as a starter for any dinner party. As it is so easy to prepare,  it is an ideal if you need to have your hands free to sit and relax on the couch with a glass of wine whilst enjoying the company of friends.

Content source:

Delicious Cabbage Bake

Delicious Cabbage Bake

This is a clever twist on those scrumptious cabbage rolls, albeit a lot less labour-intensive. If you prefer to go without meat, try replacing the meat with cooked lentils or a nice nutty brown rice. A Wholesome, flavoursome and filling dish on a budget! Enjoy!


  • 2 pounds cabbage, roughly chopped
  • 1 pound ground beef
  • 1/4 cup water
  • 2 and tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic
  • 2 tablespoons plus 1/2 cup tomato paste
  • 1/2 cup tomatoes, diced
  • 1 cup rice, washed and rinsed well
  • 1 and 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried mint
  • 1 lemon, squeezed
  • A handful of chopped parsley
  • 3/4 cup water
  • 1 teaspoon cayenne pepper


  1. Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.
  2. Heat a pan on medium heat and add ground beef with 1/4 cup water. Cook until it little moisture left, reduce the heat. Keep on stirring and loosening the ground beef until there aren’t any chunks left.
  3. Cover the pan and cook until there is little water left.
  4. Add olive oil, onion, garlic and cook stirring for 5-10 minutes.
  5. Add in 2 tablespoons tomato paste and 1/2 cup chopped tomatoes. Stir well.
  6. Add in rice and stir.
  7. Season with salt, black pepper and dried mint.
  8. Add in the chopped and blanched cabbage in the pan. Pour lemon juice over it. Stir well.
  9. Add chopped parsley on it, pour 3/4 cup water and cover the pan. Cook it over the lowest heat until water is absorbed and rice is cooked, for 15-20 minutes.
  10. Preheat oven to 350F (175C).
  11. Add cayenne pepper and add 1/2 cup tomato paste into the pan, stir and transfer it to a casserole pan that is lightly brushed with oil.
  12. Bake for 40 minutes.

Recipe source: