Quick and Easy Chicken Tikka Masala {gluten and dairy free!}

We're big curry fans around here. Even the baby! So this chicken tikka recipe is always well-received. 

I love that it's ridiculously easy to put together, and simmers on the stove while I get stuff done. 

We make a HUGE batch and then enjoy the leftovers for lunch the next day! 

You'll Need:

3-4 pounds of chicken breast, cut into chunks

2 (6 oz.) cans of tomato paste

3 cups of chicken broth

2 onions, diced

2-3 garlic cloves, minced

3 Tbsp. curry powder

3 tsp. turmeric

2 tsp. cumin

3 tsp. paprika 

1 tsp. ground cinnamon

Salt and pepper to taste

1 can of coconut milk

2 Tbsp. tapioca starch

2 Tbsp. fresh lemon juice

1/2 cup fresh cilantro

To Make:

This is so quick and simple! Fill a heavy, lidded pot with the chunked chicken, onions, garlic, tomato paste, broth, and spices. Bring to a simmer and cover. I leave mine to cook for thirty minutes or so. 

When you're ready to serve dinner, reduce the heat to low and add the coconut milk and tapioca starch (I mix mine into the coconut milk with my mini blender!), and stir to combine. Stir in lemon juice. Taste your sauce! Add salt and pepper if needed. Top with cilantro leaves and serve! 

To make a yummy side dish... chop veggies (we like potatoes, onions, carrots, green peas, and cauliflower!), season with salt, pepper, curry powder, and paprika. Sauté until tender. 

We also serve with brown or jasmine rice. 

Pumpkin Pie Protein Balls with Arbonne Pumpkin Spice Protein {vegan, GF}

I have a yummy treat for you!! But first, a confession. You see, I'm not a big pumpkin person. 

I know. I knooowwww. 

As I grow older, though, I like pumpkin a little more... but I wasn't sure I'd enjoy this limited edition protein flavor. 

I ordered a bag anyway, because duh! And I'm SO GLAD I did! The pumpkin flavor is spot on. It isn't too rich or over-powering, and the spice aspect isn't overbearing either. It's just right. 

Pumpkin treats are usually packed full of sugar, and I feel so much better without all of the added sugar I used to mindlessly consume. 

These little bites are sweet and satisfying, but they're also loaded with vegan protein, plus vitamins and minerals, and healthy fats too! 

Even better, they're SUPER easy to make and require only a few basic ingredients. 

You'll need: 

  • 4 scoops of Arbonne's Vegan Pumpkin Spice Protein
  • 2 Arbonne scoops (1/2 cup) almond meal
  • A sprinkle of salt
  • A splash of pure vanilla
  • 3-4 Tbsp. mixed nut butter or almond butter
  • A handful of Enjoy Life chocolate chips
  • Enough almond milk to make a thick, doughy mixture 
The process is simple:

Combine dry ingredients in a small mixing bowl, add vanilla and nut butter, and then use a fork to mash the nut butter into the dry mixture. Once it's evenly distributed, add almond milk slowly to desired consistency. I usually start with about two tablespoons of milk and go from there. 

Protein balls store well in the fridge for a couple of days! Make sure they're covered or in a sealed container so they don't dry out.