My first thought was, "STOP, Polly, you're losing focus! Focus on your speaking career!" You see, I am the newest member of this esteemed group of motivational speakers you find on this site. I'm two years new and gaining momentum BUT…I still must work a full time job to make ends meet until speaking as a motivational speaker on health and wellness becomes my full time gig.
Meanwhile I fill my 50 hour work week with teaching Sculp classes at the Y, TRX and Yoga classes for the county and being the newly appointed "chef" at a local gourmet market. And therein lies my reignited and excited blog post.
I LOVE TO COOK! From my first "How to Make Jello" recipe card at 7 years old to my published vegetarian cookbook I've been a big fan of creating delicious food for a long, long time. But let's get real. There have been major food ruts along the way. Family, jobs, and a miriad of distractions have flat lined my passion for cooking from time to time. Tonight I feel reignited and it's a welcome old friend.
I'm having so much fun thinking of the many ways I can take leftover chicken thighs and turn them into heathier versions of themselves by adding curry, coconut milk and lots of veggies. Or turning bland tilapia into delectable morsels of vegetable laden fish cakes served with a zippy remoulaud sauce!
So even though my direct focus has shifted back into the kitchen this week I am confident that this turn will produce plenty of stories for my next keynote speech on Real Food, Real Fitness, Really Fun!
And OF COURSE there's a recipe attached!
- 2 lbs. boneless skinless chicken breasts, cut into 1/2" chunks
- 1/2 teaspoon salt and pepper
- 2 tablespoons organic canola oil
- 2 tablespoons curry powder
- 1/2 Spanish onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14 oz.) can light coconut milk
- 1 (14.5 oz.) can stewed, diced tomatoes
- 1 (8 oz. ) can tomato sauce
- 3 tablespoons sugar
- 2 cups broccoli florettes
Season chicken pieces with salt and pepper. Heat oil and curry powder in a large skilet over medium-high heat for two minutes. Stir onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, approximately 20 minutes. Add broccoli florettes and simmer another 5 minutes.