Tag Archives: coconut milk

Soy Free Slow Cooker Curry Chicken

I came up with this recipe while I was just beginning my elimination diet. There are a lot of other vegetables that you could add to this recipe as tolerated (potato, bell pepper, tomato, onion, corn, cauliflower, peas, etc.) Keep in mind that this recipe is very delicious, but its presentation is very simple for everyday dinners (not necessarily for guests.)

If you have never tried garam masala, you should definitely try this recipe! Garam masala is a blend of spices including cinnamon, black pepper, cumin, cardamom, etc.) It’s also great on baked apples or carrots.

2 pounds skinless chicken breasts

5 large carrots, sliced as desired

8 oz unsweetened coconut milk

1 tbs. onion flakes

1 tsp. garlic powder

1 teaspoon salt

1 tbs. curry powder

1 tbs. garam masala

2 tbs. water

1 1/2 tbs cornstarch or substitute equal parts rice flour (if corn intolerant)

Cooked brown rice

Brown chicken first for best flavor. Place chicken in slow cooker. Add remaining ingredients except cornstarch and water and stir. Cook for 4 to 6 hours, adding more coconut milk if needed. If the sauce needs thickening a few minutes before it is done, combine cornstarch and water together in a bowl until dissolved and add to slow cooker.

Serve over brown rice.

**Always keep in mind that chickens are likely to be fed soy, and there is conflicting research on whether the actual meat contains soy because of the feed.



Recipe: Tomato-Less, Soy-Free Spaghetti


This recipe can be cooked several ways, just like a spaghetti. To avoid triggering acid reflux, I omit tomato, use onion flakes instead of real onion, and go easy on the garlic powder and cumin. This recipe can be cooked in a slow cooker, a quick meal in a skillet, or can be cooked and then baked in the oven like baked spaghetti. This meal is also good for leftovers, so doubling the recipe is a big help on busy days.

Serves: 6

1 lb ground beef

Onion flakes, salt, pepper, rosemary, garlic powder, and cumin to taste

10 oz. fresh or frozen spinach

1/2 c. cheese

2 carrots, sliced

8 oz soy-free pasta of your choice (I prefer brown rice pasta…)

4 thinly diced shiitake mushrooms (optional)

3/4 c. milk or unsweetened coconut milk (for baked version only)

If you have any other veggies that are on the verge of not being fresh, they can likely be used in this recipe.

Slow cooker and skillet version:

Begin cooking pasta according to package directions.  Brown meat and add spices. Add mushrooms, celery, carrots, and spinach. Cook until tender. Serve with shredded cheese over pasta.

Baked version:

Preheat oven to 350. Follow the directions above for slower cooker/skillet version. After cooking all ingredients until tender, mix in large bowl with pasta, milk, and cheese. Place in 2 quart casserole dish and bake covered for 30 minutes.

Author: Alanna Waldrop