I’ve always been slightly obsessed with efficiency, but now that I have a newborn it’s safe to say I’ve taken it next level.

I’m the person pumping while I meditate in the morning, listening to audiobooks or podcasts en route to meetings, and batching calls or similar tasks together in one time-chunk to boost overall productivity.

And then there’s food. I seriously never cook a meal without making sure there’s enough for leftovers (make once/eat twice), and if I have to whip up a sauce or roast veggies for a particular dish I typically double the recipe to re-purpose and re-use throughout the week.

But perhaps most importantly — I’m super efficient with the ingredients in the recipes I create — meaning I find ways to sneak or swap in more nutrients that work harder for my body, so that I, in turn, have to do less.

Because if there’s one thing I know it’s this — if I want to be truly efficient in life — to have better outputs, more energy and focus, be free of illness and disease, accelerate brain function, perform optimally in business and take care of, nurture and love on my family — I need to be discerning of the things I put into my body and mind in order to stack the deck in my favor. 

Think simple upgrades like blending MCT oil with your coffee for sustained energy and stabilized blood sugar levels, or surrounding yourself with others who lift and light you up (and saying goodbye to those who drain you or tear you down). Or, in this case, adding some bone broth to your soup/stew/dish for amazing results, both in the bowl and with your body.

What’s so amazing about bone broth? Here’s a few of my fave Bone Broth Health Benefits — 

+ boosts immunity

+ heals the gut

+ optimizes digestion (and minimizes food sensitivities)

+ improves joint-health

+ enhances detoxification and metabolism

+ promotes youthful, glowing skin

Most of these benefits are tied in part to the rich amount of gelatin, collagen and amino acids (such as glutathione) found in bone broth. If you want to learn more about how bone broth is made and why exactly it’s so health promoting, I suggest you start with this post. Or leave a comment below and I’m happy to write more on the topic!

Suffice it to say, I’m a huge fan, especially since it’s extra beneficial to consume when nursing (the rich source of minerals like calcium, magnesium and phosphorus help you to produce even more nutrient-rich milk that helps your baby build strong healthy bones).

My favorite brand to cook with is Bonafide Provisions, as they only use organic, grass-fed, pasture-raised bones for optimal nutrient-density (and flavor). And NO, this is not sponsored, it’s just a product I genuinely use consistently in my day to day life.

Long story short, adding it to this Chicken Korma recipe sneaks in some amazing health benefits. I’ve also elevated this recipe in particular by swapping the butter for grass-fed ghee and cream for nutpods dairy-free coconut creamer. This is because most of us lack enzymes to properly break down either the casein (protein) or lactose (sugar) in most dairy, which means our bodies have to divert extra attention towards digestion instead of using it towards other important functions like brain repair, strengthening of muscles and joints, etc (i.e. it’s VERY inefficient).

You also better believe this recipe includes tons of anti-inflammatory spices like garlic, turmeric, coriander and garam masala, which work to fight free radicals in the body that cause oxidation (i.e. stress) and age our cells.

Pair this creamy, comforting and hearty dish with some cauliflower rice (which both soaks up the rich sauce and supports the liver’s detoxification process) and you’ve got yourself the ultimate efficient/delicious dish. It also makes great leftovers that will last you all week long, because duh 🙂

Happy Elevated Cooking My Friend!

xx //

Lauren

Gut-Healing Chicken Korma with Cauliflower Rice (Whole30 + Paleo-Friendly)

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This creamy, comforting and hearty Chicken Korma sneaks in amazing health benefits with the addition of gut-healing bone broth and anti-inflammatory spices. The substitution of grass-fed ghee and coconut milk make it dairy-free and easy on digestion (without sacrificing richness or flavor) and the cauliflower rice soaks up the sauce while also helping to detox your liver. The ultimate efficient and delicious dish.

PREP TIME:	TOTAL TIME:
02:00 Hours	02:50 Hours

• Author: Lauren Chambers

• Servings: 4-6

• Recipe Type: entree

• Cuisine: Indian, Comfort Food

Ingredients

For The Chicken Marinade:

• 2 lbs (approximately 6-8) organic, skinless chicken thighs, chopped into bite-size pieces
• 1 cup nutpods dairy-free original creamer  (can substitute for full-fat canned coconut milk)
• 1 tbsp lemon juice (or 1/2 a lemon squeezed)
• 1/2 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp sea salt
• 1/2 tsp ground fresh black pepper

For The Sauce:

• 4 tbsp grass-fed ghee
• 1 large yellow onion, peeled and diced
• 8 garlic cloves, minced
• 1 heaping tsp ginger, minced
• 1 1/2 tsp garam masala
• 1 1/2 tsp ground coriander
• 1 tsp sea salt
• 1/2 tsp ground mustard seed powder
• fresh black pepper to taste
• 1 red bell pepper, cored and diced
• 15 oz tomato sauce (no salt added)
• 1 container (about 1 1/2 cups) nutpods original dairy-free creamer (or use full-fat canned coconut milk)
• 1 cup organic, grass-fed bone broth (or substitute for 1 serving bone broth collagen powder)

For The Cauliflower Rice:

• 1 head organic cauliflower, stems removed and florets chopped
• 2 tbsp avocado oil or ghee
• 4 cloves garlic, minced
• 1 tsp sea salt
• fresh black pepper to taste

Toppings: fresh cilantro, coconut yogurt

Instructions

1. Whisk together chicken marinade ingredients in a large bowl, then add chicken thighs. Cover and marinade in fridge for minimum 2 hours (if I can remember I try to do overnight as this really enables the flavors to set in).
2. After chicken is done marinating, add 2 tbsp of the ghee in a large stovetop pot over medium heat. Once melted add in diced onions and cook until translucent, about 10-15 minutes.
3. Add ginger and garlic and saute for 2 minutes.
4. Add all remaining spices and cook another 1-2 minutes, until fragrant.
5. Stir in chicken thigh pieces + marinade and cook another 5-10 minutes on medium heat, until chicken looks cooked through.
6. Add bell pepper, tomato sauce, dairy-free creamer (or coconut milk) and bone broth and simmer for 30 minutes.
7. While your korma is cooking, get started on your cauliflower rice by adding the chopped florets to a large food processor. Pulse until the cauliflower resembles rice (don’t over-pulse).
8. Once you’ve got your cauliflower riced (you can also purchase pre-riced cauliflower and skip that step) add it to a large stovetop pan over medium heat with the avocado oil, garlic and spices. Cook for 15-20 minutes, until cauliflower is cooked and golden brown. Set aside.
9. Once the korma has finished cooking, stir in the remaining 2 tbsp ghee. Serve it over the cauliflower rice and top with fresh cilantro and coconut yogurt.

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