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I feel like I need to share a hard truth with you, my sweet readers.
You see, the whole reason that I got into the food, nutrition, and health industry, was largely due to my love of whole food and cooking. I absolutely love playing with different flavours and textures in the kitchen and I also really enjoy when other people play with food and feed me their delicious creations. Obvi. I’ve even been fortunate enough to travel to different parts of the world, like Europe and Indonesia, and immerse myself into their food culture.
My whole business is built around food – creating recipes, meal plans, and programs for my clients.
But about a year and a half ago, I lost my mojo for cooking. It became a chore. I started to associate it with another thing to get done on my already overflowing list of things to do. I started to resent it. And all the different dietary lifestyles that were influencing my work – like the keto and paleo diet, were making me feel like I had to stick to one dietary lifestyle, and anything that I created had to fall into a category – or a box.
So I stopped creating and having fun. I started to cook with purpose, not passion – to get the kids fed, to keep my energy high and blood sugar low, to stay healthy. But I stopped playing with food.
Can you relate? Was there a time in your life where you absolutely loved cooking and being creative in the kitchen? And then work, kids, and life got busy and you stopped having fun and cooking became a daily chore?
So now I’m finding my way back. Letting my inner child come out and play. Allowing myself to create and share without worrying which box to check – paleo, keto, vegan.. And maybe I’ll never get back to the same place I was before, but maybe I’m not meant to. Perhaps my cooking style needs to evolve and grown with me.
I hope you enjoy the recipe below – it’s bursting with flavour, and the clean up is a breeze. And it’s made with the intention to spark the creative foodie inside you!
Always keeping it simple and delicious for you,
Annaliisa xo
If you are looking for more sustainable habits that don’t include an overnight diet, a fad, or magic pill, and you’re ready to transform your health and energy levels, you can start your journey by applying for a complimentary
| Prep Time | 15 |
| Cook Time | 30 |
| Servings |
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- 4 chicken thighs sliced into bite sized pieces
- 4 carrots sliced into 1cm thick rounds
- 1 large yellow onion chopped into medium sized chunks
- 1 large zucchini chopped into medium sized chunks
- 2 garlic cloves minced
- 2 tsp coconut oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon Grey Sea Salt
- 1 tablespoon Tomato paste
- 1 14 oz can chickpeas rinsed and drained
- 1 32 oz can diced tomatoes
- 2 cups chicken bone broth I used Wildmoon Organic brand
- 1/2 cup unsulfured dried apricots roughly chopped
- 1/2 cup fresh Italian parsley finely chopped
- 1/4 cup fresh mint finely chopped
Ingredients
Optional garnish
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- In a large pot, melt 1 tsp coconut oil over medium high heat. Add onion and carrots and sprinkle with 1/2 the sea salt. Cook 4-5 minutes, then remove from pot and set aside. Melt another tsp of coconut oil and add zucchini and chicken. Add the rest of the sea salt and cook for 4-5 minutes.
- Add minced garlic, spices and tomato paste. Stir for 30 seconds, then add in the carrots, onions, canned chick peas, diced tomato, bone broth, and dried apricots. Stir well.
- Bring to a boil, then reduce the heat to low, cover and simmer for 25 minutes.
- Serve with fresh parsley and mint (mixed) in bowls.
Keeps in the fridge for 3 days.