Coriander chutney GOOP soup with curry chicken meatballs

Crockpot coriander chutney GOOP soups with curry chicken balls are dead simple to make; very hearty, flavourful, and creamy dairy-free soups for a week of meals.

Crockpot coriander chutney GOOP soups with curry chicken balls are dead simple to make; very hearty, flavourful, and creamy dairy-free soups for a week of meals.

Here we go with yet another variation on a soup I make frequently - GOOP soup (click the link for some background information on the base recipe and a bit of a love letter to Gwyneth Paltrow, aka GOOP).  

I always used to follow my favourite recipes to the letter, and I found myself getting "sick" of them and then we would break-up.  It changed everything when I realized how easy it is to substitute out one or two things - maybe cauliflower for zucchini, coriander for dill, or chicken for fish - in order to get yourself rolling with a whole new set of flavours.  No need to learn a new recipe or cooking skills, or quit a meal you love.  I love looking back and checking out how much my fave recipes have evolved; oftentimes, the current version is totally unrecognizable from the original.

For other GOOP soup variations see my recipes for:

Dead simple coriander chutney cauliflower-creamy GOOP soup with curry chicken meatballs

Adapted from A Tea Spoon of Love's recipe for chicken meatballs with coriander chutney.

Makes five servings

Ingredients

  • 2 heads of cauliflower including leaves, quartered with woody part of stem cut away
  • 4 cups broth or 2 cups drippings from roasting meat plus 2 cups of water
  • 3 T Goya Adobo Seasoning with Cumin, or 1-2 tsp each sea salt, garlic powder, oregano, turmeric, and cumin
  • 1 small yellow onion, chopped in half
  • 1 clove of garlic, peeled
  • 1 large green chili pepper, seeds and ribs removed
  • Large bunch coriander, leaves and soft stems only
  • 15 curry chicken balls
  • 5 x 1L wide-mouthed mason jars (optional)
  • 5 x 1 T 100% peanut or nut butter (optional)

Directions

Put everything except the coriander and chicken meatballs in the crockpot/slowcooker and cook on low/medium for about 4 hours, or until tender. Turn off crockpot, add coriander, then use immersion/stick blender to blend it all together. Divide chicken balls evenly into the five mason jars if you're going to take this as a pack lunch, or if you're making this for home just stir it in and let the crockpot run for an extra hour. This makes five nice, big servings - I like to top the soup with a few fresh coriander leaves for garnish, and sometimes eat it with a big dollop of natural, 100% peanut butter or other nut butter, which adds a depth of flavour and extra stick-to-your-ribs creaminess in cold weather.

PSA: you could make this on the stovetop. You don't have to overly prep veggies or anything, just skin the onion and garlic.

Crockpot coriander chutney GOOP soups packed in mason jars for easy lunches for a week; dairy-free but creamy with cauliflower, green chili pepper, coriander, and curry chicken balls.

Crockpot coriander chutney GOOP soups packed in mason jars for easy lunches for a week; dairy-free but creamy with cauliflower, green chili pepper, coriander, and curry chicken balls.

The absolute easiest chicken balls: three ingredient Thai curry chicken meatballs in 15 minutes

The absolute easiest chicken balls: three ingredient Thai curry chicken meatballs ready in 15 minutes; great in coriander chutney cauliflower GOOP soup!

The absolute easiest chicken balls: three ingredient Thai curry chicken meatballs ready in 15 minutes; great in coriander chutney cauliflower GOOP soup!

 This is one of the easiest things I have ever made, and they are delicious and super versatile.  Next time I plan to make two batches; you could put 1/3 of the chicken balls in your lunches for a week, and stash the rest in the fridge for an easy, fuss-free addition to breakfasts and dinners, and quick protein before or after your workouts.

Absolute easiest Thai curry chicken balls in 15-minutes

Adapted from A Tea Spoon of Love's recipe for chicken meatballs with coriander chutney.

Makes about 24 chicken balls; eat three for a meal-sized serving of protein

Ingredients

  • 1.2 kg ground chicken
  • 2 large eggs
  • 3 T curry paste -I used Mae Ploy yellow curry; Mae Ploy red and green curry pastes are exceptional, too.
  • 1 T fish sauce (optional)
  • 1 T tamari (optional)

Directions

  1. Squish all ingredients together with your hands in a big bowl.  It will be very sticky.
  2. Glop a sort of round ball into the holes of two muffin tins greased with coconut oil, or 24 silicon muffin cups.  These are sticky, don't worry about packing the goo into the tins.
  3. Bake at 425°F for 15 minutes
  4. Cool and eat; you can add these to soup, for protein on salads or steamed veggies, or have on their own or with dipping sauce as a high protein workout snack.

A second review of the yummy coconut flour fried chicken with spicy salad and honey Dijon dipping sauce

I opened my email the other day to find my favourite thing had happened - a friend (Emma!) made one of the recipes from the website, fried chicken with "honey" Dijon dipping sauce and hush-puppy spicy steamed cabbage salad, and she:

  1. Liked it (two for two, thank you Emma and Bailey!), and
  2. Sent me a picture!  

I can't think of anything better!  Note that she fried a whole piece of chicken using this recipe - it looks amazing, and now I'm feeling inspired to locate my little Fry Daddy and try frying up some faux-breaded bone-in chicken ala my favourite restaurant as a teenager, Bojangles Famous Chicken n' Biscuits.

Subject: I tried your fried chicken recipe....
To: “robinaangell@gmail.com”

....it was absolutely amazing!! I made mine using flattened chicken breasts and they cooked up perfectly! The “honey” Dijon dipping sauce is so tasty; I’ll definitely be making this recipe again! My parents loved it too! I made my salad with more spinach than cabbage because I really had a craving for spinach and it turned out pretty well. Lol, I added a little too much of the chili rooster sauce to the salad and it ended up being a little spicier than intended, but it was still delicious!

I’m planning to try out your pad-thai-ish pork next; I’m really excited about it!

You’re amazing Robin; thank you for creating your blog and posting your wonderful recipes! :)

Emma
Emma's beautifully plated fried chicken with "honey" Dijon dipping sauce and hush-puppy spicy steamed cabbage salad. Emma is possibly the kindest person I've ever met, and also one of the best cooks! It is an honour to have her try and approve one of my recipes, because I'm always asking for hers!

Emma's beautifully plated fried chicken with "honey" Dijon dipping sauce and hush-puppy spicy steamed cabbage salad. Emma is possibly the kindest person I've ever met, and also one of the best cooks! It is an honour to have her try and approve one of my recipes, because I'm always asking for hers!

Juicy turkey c/o a coconut oil version of Jamie Oliver's "Christmas Butter" packed under the skin: recipe modifications for a few tasks that are much easier than I had imagined

Rosemary raisin coconut oil for roast poultry: oil that bird for perfect, juicy meat

Rosemary raisin coconut oil for roast poultry: oil that bird for perfect, juicy meat

I've always been super skittish about cooking large hunks of meat or whole birds.  In my mind, these were super complicated and super mysterious procedures that only one person (my mom) was able to execute.  This year I've been working at conquering that particular aversion, because there is actually nothing I like more than a huge, cheap hunk of slow roasted meat.  I started with an entire pork leg (more on that someday) and my next mission was a whole turkey.  My mom found it on sale and gave it to me as a gift - or, perhaps, a hint that I should learn to roast a turkey.  I was shocked at how simple this was to put together; I did this on a Sunday and had time to do all the stuff that makes for a perfect Sunday - gym, laundry, shopping, napping - while the turkey took care of him(or her)self.  Everyone pitched in on the rest of the meal and we had sides of Brussels sprouts in bacon, salad, and some roast squash plus a wonderful dessert of chocolate macaroons and vanilla iced coconut-cream.

I prepped the turkey the day of, but you could easily make the butter and prep your bird the day before.  I've got to say, too, that the leftovers we had from a turkey, even after feeding six people (two children), were impressive.  I froze the meat in batches, and there was more than enough for stews and soups to take to work for a few weeks and bones to make two big batches of broth.  Making this was a really wonderful gift to myself, as it made the following weeks so easy!

Rosemary raisin coconut oil for buttery roast turkey

A variation on Jamie Oliver's Christmas Butter for the best turkey in the world!

Ingredients:

  • 1 cup coconut oil
  • 1/3 cup raisins
  • 4 sprigs of fresh rosemary, leaves only
  • 1 T freshly ground black pepper
  • 1 T sea salt
  • 1 small orange, zest only
  • Optional: 250 g pork belly and 1 T cumin, or 250 g (half a package) of bacon

Directions:

  1. Blitz all ingredients in the food processor until finely chopped
  2. Using a spoon and your hands, separate the turkey breasts from the skin following Jamie's instructions (I always thought this would be very difficult - it was not!)
  3. Using a spoon, scoop a generous amount of the rosemary raisin oil.  Slide the spoon between the skin and the meat, and with your hand on the outside of the turkey, nudge the oil off of the spoon and squidgy it around as best you can to lumpily cover the area (the coconut oil will harden as it comes in contact with the cold poultry, so work fast; PS - this is also so much easier than I thought it would be!); repeat until you've packed all the oil in there.
  4. Fill the turkey carcass with onions, orange quarters (including the zested orange, quartered), carrots, and the rosemary sprigs; skewer the cavity closed with metal kebab skewers; place the turkey on extra big hunks of carrots and onions (Jamie calls this a "vegetable trivet").
  5. Preheat your oven as high as it will go, put the turkey in a roasting tray and cover him with tinfoil, put it in and turn the oven to 350ºF.  Cook the turkey for 35-40 minutes per kilogram; at 3.5 hours take the tinfoil off.  Don't worry about basting the turkey like Jamie says; that is a fair bit more effort, and according my fave podcast, America's Test Kitchen, this is actually counterproductive to nice n' crispy skin.  After you take the turkey out of the oven, put the tinfoil back on and let it rest for half an hour before cutting into it! Serve with the pan juices and veggies on the side, or puree the veggie trivet into the pan juice for a thick, flour-free gravy! (turkey prep and roasting mostly ala Jamie's instructions).

NOTE: I bet you could quarter the butter recipe and use it for roasting a whole chicken.

Avocado is the new Greek yogurt: going dairy-free without feeling restricted

Robin here: my gorgeous friend Bailey is guest-blogging her experiences going dairy free this month.  Bailey wrote the following article documenting her first week; this is such a great read, I am honoured and totally thrilled to get to share it here.  Seeing Bailey throughout the week is one of the highlights of my life here in Guelph; Bailey is so joyful that being with her makes you feel like you are bathing in sunshine - which I've got to say was an exceptionally wonderful feeling during this long winter.  It is the best feeling to have someone I think so highly of think so highly of this website.  Thank you Bailey!

The beautiful Bailey was a little surprised that she still enjoys coffee sans cream.

The beautiful Bailey was a little surprised that she still enjoys coffee sans cream.

Full disclosure, I get sucked in by food fads. At one point in high school, I only ate beans and canned tuna, and in college I tried that 'Body for Life' thing where you eat really, really restrictively all week except for one 'cheat day' where you can eat WHATEVER YOU WANT (read: entire pints of Ben and Jerry's and a frightening amount of Cheetos). Needless to say, those things did not work out so well and left me cycling between over- and under-eating and generally feeling like crap. It has taken a long time, but I have finally developed a healthy relationship with food. I eat foods that are real (no packaged foods) about 90% of the time and when I really want to eat an excessive amount of chocolate or a cupcake, I do, and then (this is the important part) don't get all twisted about it later. No guilt, no shaming. Just pick up and move on the next day.

All of that is to say, I am now highly skeptical of things that involve removing foods from my diet, but I really want to give dairy-free a try. I am not allergic to dairy. But, it makes sense to me that milk from momma cows is full of things that baby cows need and humans don't. Consuming dairy has even been linked to increased occurrence of acne and worse things (like cancer, check out a review here. I have considered giving up dairy before, but it seemed too difficult. But, I was totally inspired by the always positive and never deprived-seeming Robin Angell, who doesn't eat dairy and seems completely excited about it!  

So, thanks to Robin's inspiration and encouragement, my goal is to cut out dairy (all dairy, so, cow's, goat's, sheep's....all of it) for 30 days to start, but to do it in a way that doesn't leave me feeling deprived. I wanted to share my experiences in the hopes that someone else might benefit from them.

Here are some things I learned last week, during my first seven days with no dairy:

Black coffee is not that bad

I still enjoy my morning cup(s) of Joe with no cream. Honestly, it's not that bad. I also don't do soy, generally, but splurged on a soy latte today to drink while park-sitting in the sun with the hubs.

Avocado is the new Greek yogurt

Bailey's Banana Pre-Workout Squish: a super nutritious easy snack to fuel heavy workouts!

Bailey's Banana Pre-Workout Squish: a super nutritious easy snack to fuel heavy workouts!

I used to eat a lot of Greek yogurt. Like, a lot. I was eating it every day for a pre-workout snack, and would often (very often) plop it on my morning eggs or on top of whatever meat/veg combo we were having for dinner. But, again, Robin saved the day and recommended incorporating avocado for a snack, brilliant! One of my snacks this week was half a banana, half an avocado and a few chopped almonds (smooshed together before eating) and another was a mashed up banana, a few almonds, a bit of sunflower butter and some coconut butter (shown in photo above). Both rocked my socks off. I realize these are higher calorie snacks than yogurt, but they are probably fine for workout days. I will have to consult my nutrition guru (Robin, obviously!) about the possibility of adding protein powder (Robin here! After experimenting with all sorts of protein powders, my current solution is to add 1/4 cup dehydrated egg-whites to pre-workout squish or eat two boiled eggs alongside).
Dinners were also pretty easy for me and the hubs. We don't cook with cream, and I just restrained from dropping Greek yogurt all over my dinner. Some things we had this week were BBQ chicken with roasted Brussels sprouts, Thai beef with basil on top of cabbage (for me) or noodles (for the hubs), and tonight we are doing oven baked pork ribs with sweet potato pancakes. Kind of like chicken and waffles but without the dairy and wheat. 

I CAN have nachos! 

Friday is my day where I usually indulge in some food comfort. It has been a hard week, so I usually have some chocolate or bread or whatever I am craving that I usually don't eat during the week. This particular Friday I was Jonesing for nachos. I love nachos. We were meeting some friends at the pub, and I thought, "Perfect, I'll get some nach - NOOO!!" followed by a string of expletives upon remembering that nachos. have. cheese. The hubs loved this, because he was just waiting on me to be annoyed about not eating dairy (it comes from a loving place, he doesn't like to see me deprive myself). So, nachos at the pub were out, but you know what? The Salsateria does late night food, and at 1:00 AM on Saturday, I ate nachos topped with spicy black beans, homemade salsa and guacamole. VEGAN NACHOS! Gotta love those vegans, saving the day and making awesome dairy-free food.

In short, no hunger or deprived feelings so far. I appreciate Robin giving me the chance to share my experiences. It certainly makes this more fun for me. I am always open for suggestions on snacks and other dairy free options, and I'm excited to continue sharing my dairy-free journey with you over the next few weeks.

Bailey power snatching at least 65 lbs! Oh how I covet those pink lifting shoes!

Bailey power snatching at least 65 lbs! Oh how I covet those pink lifting shoes!

Bailey's Banana Butter Pre-Workout Squish

Ingredients:

  • One banana
  • A few tbsp of chopped or slivered almonds
  • Heaping spoonful of sunflower seed butter
  • Heaping spoonful of coconut butter

Directions:

  1. Moosh together all ingredients in a bowl and eat with a spoon!

Bailey's Tropical Pre-Workout Squish

Ingredients:

  • Half of a banana
  • Half of an avocado
  • A few tbsp of chopped or slivered almonds

Directions:

  1. Moosh together all ingredients in a bowl and eat with a spoon!

Delicious Go-To Creamy without Cream Salad Dressing

Baby greens, pickled hot pepper Brussels sprouts, and lacto-fermented sauerkraut salad with go-to creamy without cream salad dressing

Baby greens, pickled hot pepper Brussels sprouts, and lacto-fermented sauerkraut salad with go-to creamy without cream salad dressing

It is easy to get stuck with a fridge full of good stuff - fruit, eggs, meat, veggies, and pickles - but still feel like there is nothing to eat because of a lack of ready-made sauces.  Most of the ones you buy at the grocery store have an ingredient list a mile long and contain some less than stellar components.  It took me quite awhile, but I eventually realized that there are a huge number of sauces and dressings that require virtually no preparation.  The following is one of my favourite dressings and only dirties a spoon!  If you're planning on having a few salads over the next few weeks, you can double or triple the recipe in a mason jar and stash it in the fridge for ready-use.

Delicious Go-To Creamy without Cream Salad Dressing

Makes 2-3 servings

Ingredients:

  • 2 T tahini or other nut butter
  • 2 T mayonnaise
  • 1 T extra virgin olive oil
  • 0.5 T balsamic vinegar
  • generous pinch of sea salt

Directions:

  1. Combine ingredients in jar and stir with a spoon.

Note: for salads, I like to combine raw leafy greens, pickled, and steamed vegetables.  Add some meat or eggs and you've got a meal! Nifty combinations include:

  • Mixed baby greens, sauerkraut, and steamed brussels sprouts
  • Baby spinach, chopped green olives and capers, and thinly sliced steamed cabbage
  • Baby spinach or greens, chopped pickled grape leaves, and steamed buttercup squash plus raw pumpkin seeds

Easy avocado sauce is a go-to dressing for meals in a hurry or packed lunches, plus a few reviews of my recipes

Bailey's avocado sauce is divine.

Bailey's avocado sauce is divine.

My beautiful friend Bailey, one of the fittest, kindest, smartest women I've had the privilege of meeting, has been reading the blog and trying out a few of my recipes and sending me feedback, which is about the greatest thing that has ever happened.

Bailey tried the pad thai-ish pork stir fry:

Your pad-thai recipe is amazing! I am eating the leftover sauce on everything...

Bailey also tried the fried chicken fingers with "honey" Dijon dipping sauce and spicy steamed cabbage salad:

Another amazing recipe from the fabulous Robin Angell! The warm fried chicken and spicy cabbage go wonderfully with fresh greens...mmm.

What I most want to mention, though, is that Bailey came up with the best simple salad dressing or sauce; I tried out a variation of it and Bailey's given me the go-ahead to share her recipe.

Bailey's most excellent zucchini pasta with avocado sauce

Serves two

Ingredients:

  • 1-2 zucchini
  • 8-12 oz ground meat of your choice or sausage
  • Handful of spinach
  • A fresh tomato or a few cherry tomatoes
  • An avocado
  • 2 tbsp extra virgin olive oil (Bailey's sauce) or 1/2 cup coconut milk (Robin's variation)
  • Salt (garlic salt or sea salt)

Directions:

  1. Julienne some skinned zucchini, salt it and let it drain for 20 minutes.
  2. Saute with whatever meat, leafy greens, and tomatoes you choose. Bailey used sausage, spinach and cherry tomatoes.
  3. Meanwhile, blitz avocado, coconut milk or olive oil, and salt in the food processor.
  4. Serve sauteed meat and veggies and top with the avocado sauce and done!

Bailey is also contemplating going dairy-free after reading about my dairy woes, and is up for posting her experiences, recipes, and recipe reviews here for us - which would be so exciting! Also, Haidee, my wonderful lifting n' dining buddy, and Bailey both sent me food pictures - the best present!  Especially as both of their food photography is quite exceptional, especially when compared to mine (but I'm working on it!).  Check out Haidee's sauerkraut and Bailey's fried chicken salad: