Well hello there wonderful blog readers. I’m voicing this into my phone right now, and my phone just called you blood graters…. man, Apple must be slacking off now that Steve Jobs is gone. Siri lost a few IQ points.
So today we’re making chicken, but before we get to that I want to talk to you about some changes that are going to be coming to the blog. As I’ve talked about before, so much of my life has to do with things other than food and cooking. Cooking is just one way that I make art out of what I’m given. Besides, my disease changes a whole lot more about my everyday than just what I can eat.
I’ve outgrown my brand. Photography and design are much bigger parts of my life now. I’ve also been doing a lot of business and entrepreneurial work, and I’ve been learning how to be successful, while keeping my stress levels low. I’ve been dealing with other health issues and trials that have been teaching me a lot of lessons about joy. I’m finding so much peace and happiness in the world around me despite some of the complications that I’ve been working through, and I want my blog to be a platform where I can share that more openly with you guys. I want to continue cooking for you because I enjoy the photography and it keeps me motivated to stick with the autoimmune protocol, but I need my brand to accommodate for the growth that’s happening in my life. Of course I’m a little annoyed at myself, because branding is my day job, so I never should’ve dug this whole in the first place, but the hard thing about having a personal brand is that people change. Especially when we’re being tried, stretched, and molded, we can become very different people.
We’re headed towards a blog that is more about the art of making than making food, and I hope it continues to resonate. Thank you for letting me grow and change, I hope you’ll continue to stick with me even as the blog name changes and the content starts to encompass other areas of my life. I want you to know that you’re always welcome here, and my number one goal is always to share joy and serve you. I’m excited to see where this next chapter brings us!
Red Pepper Chicken Skillet
- 2 tbsp coconut oil divided
- 2 cloves garlic minced
- 2 large red bell peppers diced
- 1/2 cups chicken broth
- ½ cup full fat coconut milk
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1 large bunch asparagus trimmed and sliced
- 1 lb boneless skinless chicken breasts
- ¼ cup fresh cilantro
Place 1 tbsp coconut oil in a large pot over medium heat. Add diced garlic and red pepper and saute for 6-7 minutes, or until soft. Place in the blender with chicken broth, vinegar, and coconut milk and blend until smooth.
Add remaining coconut oil, and chicken to the skillet and saute for 6-7 minutes, or until no longer pink. Add asparagus and saute for another 5-6 minutes to soften.
Add in blended pepper mixture. Bring the mixture to a boil, and then reduce to medium heat. Simmer for 5-10 minutes to thicken.
Top with extra cilantro and enjoy!