My goals with food are to increase our vegetable intake, incorporate a variety of nutrients by including lots of colourful veggies, to balance our blood sugars by replacing grains with vegetables, eliminating food sensitivities and inflammatory foods, and to include healthy fats and organic proteins as much as possible. 


  • 2 tbsp Organic Virgin Coconut Oil

  • ½ Medium Onion, chopped

  • 4-5 Chicken Breasts or 7 Thighs cut into 1” Cubes (Free Range /Organic if possible)

  • 2 ½  tsp Mild Curry Powder

  • 1 ½  tsp Sea Salt or Herbamere

  • ¼- ½ tsp Black Pepper 

  • ½ tbsp pureed Ginger

  • 1 tbsp Minced Garlic

  • ½  Can Full Fat Coconut Milk

  • 3-4 cups of Fresh Raw Baby Spinach or Baby Kale

  • 1 bag frozen Cauli-Rice

  • Spaghetti Squash - pre cooked

  • Optional: ¼ cup chopped cashews and cilantro leaves to garnish


Tonight’s dinner is a quick throw together of ingredients I had left over from other meals or bought pre-chopped, frozen or minced in a jar to make it a quick meal.  


I started with an epicurious recipe for coconut curry spicing and inspiration. 

  1. Saute chopped onion in coconut oil until translucent.

  2. Add cubed chicken, curry, sea salt and pepper and stir well to coat as chicken is cooking (Tonight I bought pre-cooked chicken breasts to save time).

  3. Add ginger, garlic, frozen cauli-rice and cook until cauliflower pieces are tender and cooked.

  4. Add Spinach or Kale and saute until wilted and no longer crunchy.

  5. Add cooked spaghetti squash and coconut milk and stir well to mix

  6. If desired, plate with garnish on top or put toppings on table to add as desired.


Last night we had Spaghetti Squash, Steak with Fried Onions and Salad. So the leftover Spaghetti Squash and onions became a natural noodle type addition to today's meal. 


Feel free to try other spiralized veggies - like zucchini, beet, carrot, sweet potato - or use the Kale Salad pre-made mix in your saute. My kale from my garden is still holding on in this Fall weather, so I wanted to use it up this week before winter sets in.


I’d love to hear how you experimented with this meal! 

Pass along your ideas and feedback at: pegthrive@gmail.com or ask for an invite to my Facebook group: “Thrive With Essential Oils” to comment on this post there and enjoy our wellness community. 


Want more input? Go to https://getoiling.com/PeggyWright/landing/best-self to grab a copy of 4 Steps to Your Best Self. 


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