Leftover Chicken... Tikka Masala

Chicken Tikka Masala
1 lb leftover chicken, cubed (I used b/s breasts that had been roasted with olive oil, salt and pepper)
1/2 C plain yogurt
1/2 t each of garlic powder, ground ginger, garam masala

1 T butter or ghee
6 cloves garlic, minced
2 fresh jalapeno peppers, seeded and minced
2 T fresh grated ginger
1 t ground cumin
1 t ground coriander
1/2 t smoked paprika
2 t garam masala
salt & pepper to taste
8 oz tomato puree
1/2 C heavy cream

Toss the chicken with the yogurt and spices and set aside.

Melt butter/ghee over medium heat. Suatee jalapeno and garlic for about 1 minute, then add the ginger (protip: frozen ginger grates super easily) and dried spices. Cook for 1-2 minutes then add the tomato sauce. Bring to a boil, then turn the heat to low and simmer for 15 minutes. Add the cream and simmer another 5 minutes, then add the chicken mixture and simmer for 5 more minutes. Serve with rice if you do that kind of thing, or make my adaptation of "Paleo naan," below (no, I'm not a Paleo weirdo... yet... and it's not really naan). Makes 2 very protein-filled servings or 3-4 regular servings.

Lower-Carb "Naan"
1/2 C almond flour
1/2 C Bob's Redmill GF AP Baking Flour (or similar)
2/3 C coconut milk
1/3 C water
1/2 t salt

Stir all ingredients together and pour by fourths onto a medium-heat nonstick griddle or cast iron skillet. Makes 4 small breads. It's good, but more like a dosa than naan.

Sorry for no pictures... it wasn't that pretty.

Über coconut muffins

Adapted from http://wholelifestylenutrition.com/recipes/coconut-pumpkin-bread/

I found this recipe and thought to myself, "this bread could be coconuttier." And I was right. Boy, was I right.  I made some initial changes and then thought of some more that would be even better. So here's what I highly recommend you try:

3/4 C coconut flour
1/4 C almond meal
1/2 t Kosher salt
1 t baking soda
3-4 T unsweetened coconut shreds
3 T coconut sugar, divided
4 large eggs
1 cup coconut milk (regular, not light, shaken or stirred well)
1 T to 1/4 cup coconut oil (melted and cooled, since coconut milk is fatty, you could get away with very little oil IMO)

Preheat oven to 350°F. If you're not using a non-stick muffin tin, grease your tin. I recommend a giant-muffin tin for 6 large muffins. Whisk together everything through the coconut shreds and 2 T of the coconut sugar, making sure to crush any lumps in the flours or sugar. Make a well in the center and add the wet ingredients to it. Discard your whisk - it will not for for this next part! Using a large spoon, stir everything together really well. Divide into muffin tins and dust with the remaining 1 T of coconut sugar. Bake for 25 min, until the edges are golden and a toothpick comes out clean.

Nutrition facts will depend on how much coconut oil and shredded coconut you use, but here's an estimate for 3 eggs (I think 4 would be best after all), 2 T coconut sugar (needs more sweetness), 1/4 C coconut oil, and 3 T unsweetened coconut shreds, with the rest the same.

Makes 6 muffins.