I am a serial dieter. I am easily swayed by food fads in the quest to lose those last 10 pounds.
What diets have i tried?
South Beach Diet, I have done it. It works but it’s hard to only eat meat and vegetables for two solid weeks before adding in fruit, dairy, or grain. The cabbage soup diet works, too, to lose a quick five pounds for a special event. However, it turns you off of cabbage for a long time. The Grapefruit diet did not work for me, and I was starving. Intermittent Fasting and the 5 and 2 diet have been the most successful for me for feeling good and weight loss.
I have done all of these eating plans with varying degrees of success. My favorite reset plan for the New Year that I come back to time and time again is Whole 30. For 30 days you cut alcohol, sugar, grain, and dairy. It’s an eating plan that requires lots of prep and a love of cooking if you are going to keep it fun and interesting. But when you are done you feel great. You have lots of energy, and you’re recalibrated after the heavy indulgence of the holidays.
I got COVID for Christmas and I really wanted to reduce inflammation to aid in my recovery. I hoped to avoid any long-term COVID symptoms. Because of this, I’ve returned to Whole 30 for January as well as abstaining from alcohol for Dry January. I figured I would kill two birds with one stone and start the new year paying extra attention to my health.
This Slow Cooker Chicken and Squash Coconut Curry with Broccoli makes four ample portions. I serve it with naan for my husband and serve his over rice. I have two portions left for quick lunches or dinners later in the week.
Like The Slow Cooker? Try These Other Recipes:
- Slow Cooker Beef Stew
- Crock Pot Sloppy Joe
- Slow Cooker Boozy Apple Cider
- Slow Cooker Creamy Lemon Chicken Pasta
Slow Cooker Chicken and Squash Coconut Curry with Broccoli
Ingredients
- 1 medium onion chopped
- 2 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 3 Tbsp Red Thai curry paste
- 2 Tbsp Madras curry powder
- 1 tsp ground turmeric
- 1 tsp salt
- 3 1/2 cups peeled and cubed butternut squash
- 1 small head broccoli chopped into 15-20 florets
- 4 boneless skinless chicken thighs cut into 1 inch pieces
- 1 14- ounce can coconut milk
- 1 14 oz can fire roasted tomatoes
- 1/2 cup chicken broth
- 1 14 oz can water
- 1/2 cup chopped cilantro
- Lime wedges for serving
Instructions
- Place onions, ginger, garlic, curry paste, curry powder, turmeric, salt, butternut squash, broccoli, chicken thighs, coconut milk, tomatoes, chicken broth and water in the bowl of your slow cooker. Stir to combine.
- Cook on high power for 6 hours until the pumpkin is soft and the chicken and broccoli are cooked through.
- Scoop out one cup of the broth/sauce and one cup of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth with an immersion blender for a thicker, creamier curry.
- Return to pot and warm for a few minutes before serving.
- Serve on cauliflower rice or steamed spinach for Whole 30 or serve on rice.
- Garnish with cilantro and lime wedges.
