Goodeatsbysarahh

Creamy Sundried Tomato Chicken Pasta by @goodeatsbysarahh It was raining here in Toronto yesterday so a cozy bowl of pasta after work was an absolute must🌧️ Im trying to focus more on protein and one of my fav ways to up my intake is by using @chickapeapasta & @organikahealth chicken bone broth! They’re both super easy to swap into any recipe! This dish can be made fully dairy free by using vegan Parmesan cheese🥰 Ingredients 2 chicken breasts, pounded to 1 inch thick 1 8oz box of @chickapeapasta penne 3 garlic cloves, minced 1 shallot, finely diced 1 tbsp dairy free butter 2 cups @organikahealth chicken bone broth 1 cup coconut cream 2/3 cup Parmesan cheese 2 tbsp tapioca flour 1 250ml jar of sundried tomatoes, drained and chopped 2 cups frozen kale, defrosted and drained 1/2 tsp dried basil 1/2 tsp paprika 1/4 tsp crushed chili flakes (optional) salt & pepper to taste In a large frying pan, generously season your chicken with paprika, salt and pepper (I just eyeball this part) and fry the chicken on both sides until golden brown. Remove the chicken from the pan, dice into cubes and set aside. In the same pan, add the butter, garlic and shallots and sauté until fragrant. Add in the tapioca flour to create a rue. Slowly add in the chicken bone broth, coconut cream, Parmesan cheese and season with salt and pepper. Bring the sauce to a simmer and add in the basil and smoked paprika. Once the mixture is beginning to thicken, add in the chopped kale and sundried tomatoes. Once you’ve cooked the pasta according to package directions, strain the noodles and add them directly into the sauce. Add back in the diced chicken, mix and let simmer on medium high heat until the sauce has thickened completely. Serve the pasta with crushed chili flakes and more Parmesan cheese. Recipe serves 4!

•Irish Beef Stew•
Recently my boyfriend and I had HelloFresh meals delivered to our house as we got a “4 meals free” gift certificate.
One of the meals was “Irish Beef Stew” and we were SO surprised at how good it was
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Obviously, knowing me, I couldn’t just leave the recipe as is🤪 I switched up some of the ingredients to make it as close to “paleo” as possible and add in as many extra nutrients as I could
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Inspo for this post is from HelloFresh! Recipe serves 2
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🍲Recipe🍲
1 potato, cubed
1 sweet potato, cubed
1/4 cup diced onion
1/2 cup chopped carrots
1/4 cup diced button mushrooms
1/2 lb lean ground beef
1 tsp avocado oil
1 1/2 cups water + 3 Tbsp beef bone broth
1 1/2 tsp dried thyme
1 tsp minced garlic
1 Tbsp tapioca flour
1 Tbsp coconut aminos
Salt & pepper to taste
✨preheat oven to 425 and line a baking sheet with parchment paper
✨toss the cubed potatoes in avocado oil, season with salt and pepper and then bake on the baking sheet in the oven for about 25 minutes (flipping around halfway)
✨in a large pot, add the ground beef and cook on medium until cooked all the way through and beginning to brown
✨strain out any excess oil from the pot
✨add in the onions, carrots and mushrooms with the ground beef, season with thyme and garlic
✨stir occasionally until the carrots are becoming tender (about 3-4 minutes)
✨add in the tapioca flour and stir until all veggies are coated
✨whisk together the water and beef bone broth until incorporated and pour it in with the beef and veggies
✨add coconut aminos, season with salt and pepper and bring to a simmer, stirring consistently
✨the stew mixture will slowly become thicker (about 5 minutes)
✨once the stew has thickened, you’re ready to serve!
✨on top of the stew, add your cooked sweet potato or regular potato or a mixture a both, whichever you prefer (just store any leftover potatoes in the fridge)
✨top with coconut yogurt and green onions and you’re ready to eat!
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•Avo Toast•
I recently just figured out how to poach the perfect egg and I don’t know if I’ve ever been more excited😅
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You know in the grocery store those massive cartons of eggs, and you’re probably like, who would need that many eggs, well.....it’s me. Every 2 weeks I buy a FLAT.... A FLAT...of eggs 😂😂
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Anywho, back to the egg poaching! The key is to place the egg in a pot of water BEFORE you turn the stove on. Once you turn it on and the water comes to a boil, set a timer for 8 minutes and when time is up, pour out the water and run the egg under cold water so it’s easier to handle
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A trick I learned from is to lightly tap the egg on a hard surface, all the way around the egg so the whole shell is cracked. This makes it SO much easier and faster to peel!
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& if you already knew all of this and I’m just late to the game...I’m sorry lol😅
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✨TOAST DEETS✨
1 slice organic GF sourdough bread, toasted
1/4 avocado, mashed
1 boiled egg, sliced
Topped with Pepper, EBTB Seasoning, Crushed Red Pepper Flakes, Pepper annnd I aggressively covered this in hot sauce post photo😅
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