Healthy Sweet Potato Nachos

Quick and Easy Gluten-Free Meal

So I started not to share this with you guys, because it’s not exactly a recipe, but then I thought that sometimes those types of meals are my very favorite to make! Here is my “recipe” for healthy sweet potato nachos.

We struggle at dinner. My kids are still at the age where the witching hour is the real deal. You know that thing where everyone starts falling a part at 5 o’clock? I’m always watching the clock while desperately texting my husband asking him when he’s coming home. I’m at least telling myself that I am not the only one here!

Anyway, sometimes *quiet* dinners are nice (and rare)! This meal was so yummy that the kids didn’t seem to remember to fall a part. 🙂

So here’s how you make it, but be sure to put you own style into it. Think about what your family likes! My kids strangely don’t mind spice, so we can do mildly spicy stuff.

The fresh lime makes it taste so light and fresh! Like the sippy cup in my picture? I promised you real life and my life is filled with lots of sippy cups 😉

  • Grab a bag of sweet potato chips (a mix of sweet potato and corn). I bought mine at sprouts and they were soy-free.
  • Make your taco meat. I used ground sirloin, but you could do ground beef or turkey.
  • Throw in some chopped (frozen if you are in a hurry) onion, garlic, and bell pepper.
  • Season with chili powder, cumin, onion, powder or an organic taco mix.
  • Dump your chips into 9×13 pan.
  • Top with meat mixture.
  • Sprinkle cheese on top. It doesn’t have to be cheddar. I used mozerella here and it was still delicious.I
  • Bake at 400 for 6 minutes or so. You want the cheese melted.
  • Top with avocado, salsa, pickled jalapeños,, and lime juice!
  • Drizzle plain greek yogurt on top.


Ribs with pickled jalapeños served over sweet potato hash with white cheddar

Feeds a crowd and is made in a crock-pot!

So I have this problem when we go out to eat: I have way high expectations. If I am not cooking, I want it to be really good. I read the descriptions of the food and order whatever sounds adventurous or has new flavors that I haven’t put together. Recently, we went to Disney (post coming soon!) and Bill ordered pickled jalapeños served over hash browns with white cheddar at Epcot. I couldn’t order it because it was cooked in soy bean oil, but I was so excited to see how it turned out. Unfortunately, Bill said it was pretty flavorless and dry (one of the very few things that was not super yummy at Disney) and he ended up tossing it. While for most people the experience would stop there, I couldn’t stop reworking the recipe in my brain. The entire trip I kept thinking of how it could have been and how I could make it at home. See. I said I have a problem.

So yesterday when I had the kitchen to myself, I decided to make it exactly how I thought it should be. And if I do say so myself, it turned out delicious.

We had my sister and parents over for dinner on the patio. We enjoyed sangria and the wonderful spring weather. It was SO nice. I meant to take a picture, but I never actually do. Maybe that’s a good sign? Like we are living in the moment? I actually think it’s probably more of an indicator that we ate with two kids under five. My family gave this dish 5 stars. We are all foodies, so they don’t just hand out those things!

I ate mine by itself and enjoyed every single bite. For everyone else I made a yummy flat bread. A good friend of mine shared this recipe with me a couple of years ago. My family loves it. I pull it out whenever I decide I need a side last minute. It comes together really quickly. IF I have time and I am planning on it, I let the dough rise for a couple of hours. Instead of rolling it out on a cookie sheet I place the dough in a greased pie dish and coat with butter and plenty of salt. The bread rises more and is super crispy on the outside. Cooking it at high temp is key!

Ribs with pickled jalapeños served over sweet potato hash with white cheddar

Prep Time: 30 minutes

Total Time: 5 hours, 30 minutes


  • 1 14.5 oz can of fire roasted tomatoes (drained)
  • 1/4 of pickled jalapeños
  • 3 tablespoons of coconut sugar (or brown sugar)
  • 2 tablespoons of chili powder
  • 1 tablespoon of onion powder
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of parsley
  • 5 lbs of boneless country style ribs
  • 3-4 sweet potatoes
  • Avocado oil for frying (or any other high heat oil)
  • Sharp White Cheddar Cheese


  1. Blend first three ingredients together.
  2. Dump at the bottom of the crockpot.
  3. Mix together the spice rub.
  4. Place ribs in the crockpot.
  5. Cover with spice rub.
  6. Cook on high for 4 hours and on low for one hour.
  7. When ribs are getting close to being cooked, peel and dice sweet potatoes into 1 inch cubes.
  8. Preheat oven to broil.
  9. Heat oil (about 3 tablespoons, but depends on the size of your pan).
  10. When the oil is heated (test on one sweet potato cube) cook the sweet potatoes in batches until they are cooked throughly and browned.
  11. Line sweet potatoes on a cookie sheet.
  12. Cover with shredded ribs.
  13. Cover with thin slices of white cheddar.
  14. Broil for approximately 3 minutes or until the cheese is melted.
  15. Serve with the juice left over from the ribs (don't forget this!)


This meal serves 4-6 people with enough left over ribs to freeze for another meal!

I bough my ribs at Costco and they were a great cut of meat.

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The best part about these ribs (besides the incredible depth of flavor!) is that you end up with SO many leftovers or you could really feed a crowd (just be sure to make more hash browns).

Creole Cauli Rice (One Pot Meal)


So if you’ve been on the fence about eating healthy and having less grains, I totally understand! I didn’t truly commit until last January. I had been gluten-free for a quite a while and dabbled in no sugar, but never truly committed to one thing. As I’ve said before, my husband and I have noticed quite a huge difference in how we feel (even though we only do 80/20). All that to say if you don’t know if you can do it, try this dish. Nothing about it tastes healthy, but you are getting loads of vitamin C, K, B6 and magnesium.

My family ate every single bite of this one dish meal and it comes together super quickly. When I took my first bite, I was shocked at the depth of flavor in this simple dish. It truly tastes so much like gumbo and I didn’t even make a roux.

Obviously I don’t buy a lot of convenient food items, but there are some that are pretty clean and really help me get dinner on the table. Riced cauliflower and Aidell’s Cajun style andouille sausage are the stars of the dish. P.S. I make zero money if you buy these. I just wanted to include the brand name, because it really makes the recipe.

This was so good that  I am putting it on the menu again this week. I was shocked by how much my kids loved it too. I might double it this go around, so we can enjoy leftovers for lunch.

Creole Cauli Rice


  • 3 tablespoon of avocado oil or naturally refined coconut oil
  • 1/4 cup of chopped onions (I used frozen)
  • 1/4 cup of chopped green bell peppers (I used frozen)
  • 16 oz of pearled or riced cauliflower
  • Aidell's Cajun Style Andouille Sausage
  • 1 cup of frozen chopped okra (thawed in the microwave)
  • 1 teaspoon of chili powder
  • 1 teaspoon of onion powder
  • 1 tablespoon of avocado oil
  • 1 clove of garlic minced
  • 1 can of Fire Roasted Diced Tomatoes (drained)


  1. Heat oil on medium high heat.
  2. 1/4 cup of chopped onions (I used frozen)
  3. 1/4 cup of chopped green bell peppers (I used frozen)
  4. Cook of over medium heat until onions are translucent.
  5. Add in cauliflower.
  6. Cook on Medium High Heat.
  7. Chop Sausages.
  8. Add in sausages.
  9. Add in more oil if the cauliflower isn't browning well by making a well and letting it heat up before your mix in the cauliflower mixture.
  10. Add in garlic.
  11. Brown cauliflower in sausages until they are starting to turn brown and caramelized.
  12. Add in tomatoes and okra.
  13. Salt and Pepper to Taste
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Homemade Pantry Enchilada Red Sauce

Enchiladas are my love language. Just kidding. Sort of. Bill’s love for Mexican food combined with being gluten-free has always made Mexican restaurants a go-to option for us! When we first got married, I loved to make a variation of Real Simple’s Chicken Enchiladas. I learned that if you broiled the rolled up enchiladas (spray avocado oil or olive oil on them first) then the enchiladas would be crispy on the outside and you won’t be left with any of that mushy mess.

If you are primarily grain free like me, make these zucchini enchiladas and enjoy! I wanted to do a separate post highlighting just the red sauce, because it’s that good. It’s also soy free, gluten free, dairy free, and super frugal.

Head on over and grab my recipe at Pioneer Woman’s Tasty Kitchen. Let me know what you make!

Meal Planning 101

You guys I am so excited about this: I have two great guest posts coming your way. I know that meal planning is a crucial part of making eating healthy a reality. I also know that what works for one person might not work for you. I wanted to give you some other people’s perspectives. I hope this gives you inspiration!-Sophie

 Meal Planing 101 by KYlie

Start with Your Family’s Calendar

The first inclination for most people when sitting down to meal plan is to set up something to cook every night of the week. While this is the goal, this kind of “plan” can actually just set you up to throw away a lot of groceries. Before you plan your meals, talk to your spouse and children to create a clear picture of the week. This will help you plan for any events that might interrupt your cooking or meal time. On these nights, plan for leftovers, meals that can be prepared with little or no prep time, or a quick trip eating out. For example, my husband and I have a church life group we attend every Thursday. We plan for leftovers that night for dinner. Sometimes, if we have plenty left in our restaurant budget, we enjoy a quick trip to Chick-Fil-A!

Take Stock of Your Freezer and Pantry

 Be sure to take a look at what you already have before you plan out your weekly meals. Did you stock up on pasta during a sale last week? Sounds like you need spaghetti one night! Do you have a 6lb pound bag of frozen chicken in the freezer that you bought from Sam’s Club? Check out a fun new recipe, like Cleaned Up Chicken and Broccoli Casserole! Using the ingredients you have on hand will prevent food waste, create room in your pantry/freezer, and cut down your grocery bill.

Plan Your Meals

Now comes the fun part – plan your meals! We keep a running list of anything and everything we like on a spreadsheet. Each week, I create a new column on the spreadsheet and fill in what we’ll cook that week. Some families have themed nights (Meatless Monday, Taco Tuesday, etc) to help easily choose their meals. Find the method that works for you, and write it down! Use the computer, a meal planning printable, a cute chalkboard in your kitchen, or even a pad of paper on your refrigerator. Just have your plan where your family can access it to cut down on the ever repetitive “Mom, what’s for dinner?”

Grocery Shop with Plenty of Time to Prep

Now that you have your plan, create your grocery list! Make sure you have everything you need for each meal in order to cut down on midweek grocery trips. Basic meal prep (as we’ll see in the next step) is important, so be sure to shop early enough that you’ll have time to get everything ready. We actually choose to order our groceries online and pick them up most weeks. Online ordering to pick up on Saturdays frees up precious weekend time, helps us stick to your budget, and gives us plenty of time to prep on Sunday.

Prep Ingredients to Set Yourself Up for Success

Make time on Sunday to prep your dinners so you have minimal prep time on the weeknights. Some simple steps? Brown up any ground meat, season and bake chicken breasts, wash vegetables and store them to prevent spoiling, and cook enough rice to cover what you need for the week. If we’re planning a casserole or dish that requires more than 30 minutes of cook time, I will make it start to finish on Sunday so that it only requires reheating before dinner. Be realistic about your weeknight expectations, and plan accordingly!

Meet Kylie the author of this guest post and blogger at
 My name is Kylie, and I live in Chesapeake, VA. After a lifetime of health issues that peaked in early adulthood, I’ve embraced a more natural lifestyle. I try to enjoy a gluten free life by eating plenty of delicious food, and I’m learning to phase out chemicals and additives in my beauty and cleaning routines. I hope you will enjoy following my journey, and chime in with your ideas and experiences! 

Grain Free Yeast Pizza

Here’s the thing about being  gluten-free for a while: you learn to lower your standards.

It’s sad, but it is hard to get all the flavor and be gluten free. Typically it tastes good except it’s super chewy or it has a decent texture, but tastes a lot like cardboard. But what if we didn’t have to lower our standards? What if we didn’t have to fake that pizza tastes good because it’s good for your gut, but because it’s just good?

It’s possible. Here’s my gluten-free pizza that is also grain free (and easily dairy free just change your cheese)! I made a delicious yeast dough. It’s more of a thin crust. You’ve got to give it a try.

Don’t let the ingredient list look daunting. I never try things with multiple flours because I am always like, “who has time or money for that?!” but I finally decided to give it a go. Since I try to keep Arrowroot , Coconut Flour, and Almond Flour in the pantry, all I had to buy was Tapioca flour (which I scored for $6 on Amazon). So with a couple of clicks on Amazon and some experimenting in my kitchen, I’ve landed on a new go to recipe. Annnnd it was really easy. Also, the sauce was so fresh and truly made the pizza. If your family  likes a hearty sauce, double the recipe.


Grain Free Pizza

Prep Time: 20 minutes

Cook Time: 14 minutes

Yield: 1 pizza

Serving Size: 4


  • For the Dough:
  • 1(1/4 oz) package of fast acting yeast
  • 1 cup of warm water
  • 1/2 teaspoon of salt
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of honey
  • 2 tablespoons of avocado oil (or olive oil)
  • 1 cup of almond flour
  • 1/2 cup of coconut flour
  • 2 tablespoons of arrowroot
  • 1/2 cup of tapiaco flour
  • For Pizza:
  • 1 (14 oz) can of organic tomatoes (drained)
  • 2 cloves of garlic, crushed
  • 1/4 teaspoon of salt
  • 1 dash of cayenne
  • Freshly ground pepper to taste
  • 2 teaspoons of olive oil
  • 1- 1/2 cup of Mozzarella
  • Turkey Pepperoni


  1. Preheat oven to 475.
  2. In an electric mixer usr a dough hook or paddle to mix the hot water, yeast, and oil.
  3. Add in the remaining ingredients one at time, mixing on a medium speed.
  4. Mix for 3 minutes on a medium-high speed.
  5. Cover with a towel and let rise near the oven for 15 minutes.
  6. It won't rise dramatically like flour dough, but you should notice a slight difference. The dough may look bigger or more bubbly.
  7. Pat the dough down onto a pizza stone or a pizza pan.
  8. Bake the dough for 5 minutes at 475 checking to be sure it doesn't burn.
  9. Drain the tomatoes, add in garlic, salt, cayenne, pepper, and olive oil.
  10. Stir Well.
  11. Use a potato masher to crush the tomatoes to make the sauce.
  12. Add the sauce to the crust.
  13. Cover with cheese.
  14. Spread the pepperoni over the pizza.
  15. Bake at 400 for 6 minutes.
  16. Broil for 3 minutes.


When working with grain free or gluten-free dough, use plastic wrap to spread out the dough on the pizza. It makes the dough easier to work with.

Make sure to use super fine almond flour or blanched almond flour, because almond meal will not work.

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Zucchini Enchiladas

Ok, I promise all my recipes won’t have a Mexican bent and we seriously don’t eat Mexican every night, but I just can’t sit on this recipe. It was too good!

First off, have you ever made homemade red enchilada sauce?? It is soooo delicious and ridiculously easy to make. I’ve always just used the canned enchilada sauce in the past, but after being diagnosed with a soy allergy I’ve had a really tough time finding an enchilada sauce that is soy free, gluten free, and tastes good. My enchilada sauce has so much depth. The secret ingredient is cocoa powder.

I’m not going to lie, I was pretty proud of this dish. It was crazy flavorful and I couldn’t think of anything I would do to change it. That’s a bold statement on my part. Poor Bill. I am always like this is good but I should have added….

I knew this dish was going to be on our dinner table a lot when I saw Bill’s face after the first bite. When he goes in for another bite and smiles before he says anything, I know I have made a winner!

These zucchini enchiladas reminded me of a lighter version of chilli rellenos! I am going to be honest, every time I see a “skinny” recipe on a “zucchini boat” I am dubious. Don’t swap out delicious bread for a piece of zucchini and call it an even trade. I just can’t accept that. Less calories is only a win if something is delicious.

SO I was thinking how can I sub out the carbs and empty calories with something that adds to the recipe. I decided to treat the zucchini as an integral part of the dish and roast it first to get a lot of natural flavor out of it.

I subbed ground beef for ground turkey and didn’t regret it at all. Yes, mom. I haven’t lost my mind. Seriously, it just works here! I really browned the turkey and let the green bell peppers and onions caramelize with it.
Finally I topped the zucchini and taco turkey mix with the homemade enchilada sauce and cheese and broiled it until the cheese was crispy on top. It was so so so good. I served mine with cubed sweet potatoes and apples fried (in the same pan the taco meat was in!) while the zucchini enchiladas were in the oven!

Zucchini Enchiladas

Serving Size: 4


  • 1 (6) oz can of tomato paste
  • 1 1/2 cups of water
  • 1 tablespoon of olive oil
  • 1 tablespoon of cocoa powder
  • 1/2 teaspoon of salt
  • 1 1/2 teaspoons of onion powder
  • 2 teaspoons of chili powder
  • 1/4 teaspoon of cumin
  • 1/8 teaspoon of cayenne pepper
  • 6 zucchinis
  • 1 tablespoon of avocado oil (or olive oil)
  • 1/3 cup of chopped onions (I used the kind from the freezer section)
  • 1/3 cup of chopped bell pepper (I used the kind from the freezer section)
  • 2 cloves of garlic (minced)
  • 1 lb of ground turkey
  • 1 cup of shredded Mexican blend cheese (omit if you have a diary allergy)
  • Extra olive or avocado oil for roasting zucchini
  • Salt
  • Pepper


  1. Preheat the oven to 400 degrees.
  2. Combine tomato paste, water, olive oil, cocoa powder, salt, onion powder, chili powder, cumin, and cayenne in a small sauce pan.
  3. Bring to a boil while whisking.
  4. Simmer on low covered.
  5. Cut the zucchinis in half and trim the ends.
  6. Scoop out the middles (you can save the meat from the middle for zucchini muffins!).
  7. Place on cookie sheet.
  8. Generously cover them with oil and salt and pepper.
  9. Bake for 10 minutes.
  10. Heat the olive or avocado oil in a medium skillet and add in onions, bell pepper, garlic and turkey.
  11. Cook until really browned.
  12. Fill zucchini with meat mixture.
  13. Top with enchilada sauce.
  14. Sprinkle lightly with cheese.
  15. Broil for 3-5 minutes until cheese is melted and starting to get crispy.
  16. Watch closely, so they don't burn!


You can totally cook the enchilada sauce in advance!

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Snorkeling Tilapia Over Slaw

When Bill and I got married, we went to Cancun for our honeymoon. It was perfect….except for the snorkeling. We went on a beautiful clear day. I loved every moment of it until I got accidentally  kicked into a big coral reef by a nervous tourist. I had burns all over my stomach. Yeah, I was ready to go back to our fish tacos and margaritas. 🙂

Bill didn’t mind that at all. You see Bill has always loved Mexican food, so he really enjoyed the food in Cancun. Have you noticed that I cook with a lot of Mexican flavors? I don’t always love Mexican food, because it can be really heavy. However, in Cancun I fell in love with the light and fresh fish tacos. Did you know that if flavored right a blackened tilapia is so much better than a greasy breaded one? I am serious. I want to actually know I am eating fish. Otherwise let’s just have fried chicken tacos.

I realized that my favorite part about the tacos was always the light (no miracle whip here!) slaw with the fresh lime, avocado, and fish. I decided to see if we’d miss the corn tortilla and we totally didn’t. Bill didn’t even notice that it wasn’t there and my son ate three helpings of the slaw!


Fish Tacos

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Serving Size: 3-4 people

Tangy blacked tilapia over a lightly dressed slaw. This meal is gluten-free, soy-free, and dairy free


  • 1 tablespoon of chili powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of pepper
  • 3 teaspoons of avocado oil (refined coconut oil would work here too)
  • 1 pound of tilapia fillets
  • 3-4 cups shredded cabbage slaw (start with 3 cups and add more if there is too much sauce)
  • 3 tablespoon of soy-free mayo
  • 1 tablespoon of vinegar (white or cider)
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of hot sauce
  • 1 teaspoon of coconut sugar (can substitute with raw or brown sugar)
  • Salt and Pepper to taste
  • 1 lime
  • 1 avocado


  1. Combine the first five ingredients to make the seasoning for the blackened fish.
  2. Heat the avocado oil over medium heat in large skillet.
  3. Place fish in the skillet and season the top side of the fillet.
  4. Cook for four minutes.
  5. Flip fillets and season the other side.
  6. Cook for four minutes.
  7. Once tilapia is flakey and starting to blacken, remove from heat.
  8. Whisk together mayo, vinegar, cumin, coconut sugar, and hot sauce in a medium size bowl.
  9. Add slaw.
  10. Season with Salt and Pepper to taste.
  11. Serve the fish fillets over the slaw. Squeeze fresh lime juice over the fish (don't leave this out!) and top with avocado slices.
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So here’s the real foodie part of the blog. I am such a messy cook! Now that I am frantically writing cooking notes as I cook, attempting to keep my one year old out of the pantry, trying to sing Toby Mac with my four year old, I can’t even really even  pretend to keep the kitchen clean as I go. Furthermore, I am always improvising. It’s my personality I guess. I couldn’t for the life of me find my grater for the lemon zest, so I used my peeler. I wouldn’t really recommend that…but I just wanted the flavor. I was making the Cilantro Lime Black Beans for you guys, but I totally burned them. We will try that out again. They smelled delicious until they smelled like a campfire….

Cleaning Up the Sloppy Joe


This recipe is adapted from Southern Living’s Sloppy Joes. I had to do some thinking on how to make the Sloppy Joes had nutrient filled ingredients, but taste like the classic flavor. I obviously didn’t want ketchup or brown sugar in there.  I wanted this to be a fast meal and not spend time making healthy condiments. Because if I am going to spend an hour making something, I am probably not going to make Sloppy Joes. You know?

I am to report that this is a week night meal at it’s finest. It’s delicious. It’s truly one pot (no cutting board either) and dairy free, gluten-free,  and grain free. We loved the sweet tanginess it had! Truthfully, I liked this much more than the normal Sloppy Joes. Those preservative filled cans have nothing on these Cleaner Joes.

This recipe does call for honey, but if you aren’t doing any forms of sweeter I’d encourage you to still add something sweet to it that will cut the tanginess. I recommend trying Perry Plate’s date paste!

I served mine on a bed of undressed coleslaw. It was paired perfectly with it.  My kids and husband are gluten light and ate their Cleaner Joes on a whole wheat hamburger bun!

Time Saver Tip: Buy frozen already chopped onions and green bell peppers to save yourself time! Also, consider buying already minced fresh garlic.

Cleaner Joes

Serving Size: 4


  • 1 tablespoon of olive or avocado oil
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped green pepper
  • 2 cloves of minced garlic
  • 1 1/2 lbs of grass fed organic ground beef
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of pepper
  • 1 teaspoon of fine kosher salt
  • 1/8 teaspoon of cloves
  • 1 teaspoon of hot sauce
  • 2 tablespoons of honey
  • 1 teaspoon of prepared mustard
  • 1 (8 oz) can of tomato sauce
  • 1 (14.5 oz) can of diced tomatoes (drained)


  1. Heat oil in a medium skillet on medium high heat.
  2. Sautée onions and bell peppers for two minutes.
  3. Add in garlic.
  4. Add ground beef and crumble.
  5. Add the first five spices.
  6. Cook meat until browned.
  7. Add the remaining ingredients.
  8. Bring to a boil and cook down (while stirring) until 1/4 of the liquid is evaporated.
  9. Serve over undressed shredded cabbage (buy slaw kits in the produce section) or a whole wheat bun.
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Slow Cooker Sweet Potato Chicken Curry


Anyone else talk about your favorite food from your college town? Bill and I totally reminisce about the delicious restaurants in Knoxville (go Vols). We had different favorites: Bill loved Oscar’s calzones and I loved the lattes from the Golden Roast. But we both remember loving Taste of Thai. Taste of Thai makes hands down the best curry I’ve ever tasted. Before I went to there, I didn’t know how creamy and delicious curry could be . When I worked on this recipe, that’s what I had in mind. I am sure my recipe is not authentic by any means, but it’s delicious and healthy. It’s dairy free, gluten-free, grain free, soy free, and peanut free. It also totally hit the spot for my Taste of Thai craving.

This recipe makes a lot. We ate it two nights in a row. It’s so delicious that you don’t even need to serve it over anything, but you could serve it over rice (if you are doing grains) or roasted cauliflower rice (grain free).

Crockpot Chicken Curry


  • 1 (13.5 oz) can of full fat coconut milk
  • 1 (6 oz) can of tomato paste
  • 2 teaspoons of onion powder
  • 1/2 teaspoons of ginger
  • 1 teaspoon of fish sauce
  • 1 teaspoon of cumin
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of curry
  • 3 cloves of garlic minced
  • 1 teaspoon of red curry paste
  • 1 tablespoon of coconut sugar
  • 2 large sweet potatoes
  • 2 cups of broccoli florets (fresh not frozen)
  • 3 chicken boneless chicken breasts (close to 2 lbs)
  • Salt and Pepper
  • Garnish with an avocado and cashews


  1. Get a medium size bowl and dump milk and tomato paste into it.
  2. Stir in all the spices, fish sauce, garlic, curry paste, and coconut sugar.
  3. Stir well.
  4. Peel and dice sweet potatoes.
  5. Place coconut milk mixture in the bottom of a crockpot.
  6. Add sweet potatoes.
  7. Add chicken on top and generously salt and pepper the chicken.
  8. Cook on low for 4 hours.
  9. Shred the chicken with a fork.
  10. Add in broccoli and cook on high for 30 minutes.
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