Healthy Mango Chicken Curry


For weeks now I have been dying to make a yummy chicken curry. After scrolling through a million recipes I found this delicious Mango Chicken Curry Sauce. After a few tries and various substitutions, I came up with a great whole30 approved recipe, that is quick, healthy and tastes amazing.





  • 2 pounds of boneless chicken breasts
  • 1 red bell pepper
  • 1 yellow (or green) pepper
  • 1 1/2 tablespoon olive oil
  • Lime slices
  • Chopped cilantro
  • Quinoa or rice *optional*
  • Chopped Cashews *optional*

Coconut Mango Curry Sauce

  • 1 13.5 oz. can coconut milk
  • 1 cup chopped mango
  • 1 cup mild salsa verde
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 tablespoons coconut sugar *optional*




  • Slice the bell peppers into even strips
  • Cut chicken breast into medium-sized cubes



  • In a large skillet, add olive oil and let it heat up. Next, add in the chicken and cover the pan with a lid until the chicken is almost completely cooked. While the chicken finishes cooking, add in sliced bell peppers and let them saute for 4-5 minutes.


  • Sauce: Add all the ingredients [above] of the Mango Curry sauce into a blender and blend until smooth. According to your liking, try the sauce and add coconut sugar to sweeten. I suggest 2-3 tablespoons.


  • Add quinoa to boiling water and let it cook until ready to serve.


  • Pour the finished mango sauce over the chicken and bell peppers and let it simmer. The consistency of the sauce should change into a smooth layer. Mix. If the sauce is not sweet enough, add another tablespoon of coconut sugar and mix thoroughly.


  • Add a few scoops of cooked quinoa into a bowl and pour the chicken mango curry overtop. Finish it off with chopped cilantro, cut up cashews and slices of lime.




Paleo Banana Bread

As the weather started to drop I decided it was time to make some moist chocolate chip banana bread. Now that I’ve gone paleo, I am a bit limited on what I can use while cooking. But with some trial and error, I’ve found a recipe that seriously will not let you down. This super easy banana bread is grain-free, and contains zero added sugars. Not only does it taste amazing but it also won’t make you feel bad about eating.





Healthy Paleo Banana Bread 


Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes


Ingredients :

  • 2 Overripe Bananas – mashed up
  • 2 eggs
  • ¼ cup coconut oil (can substitute for butter or ghee)
  • ¼ cup creamy almond butter (or any type of nut butter)
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 2 TBS vanilla extract
  • 2 TBS pure maple syrup
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • ½ cup sugar-free chocolate chips
  • ½ tsp cinnamon

Instructions :

  1.  Preheat oven to 350 degrees. Line an 8×4 baking pan with parchment paper and grease.
  2. In a bowl combine almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. Mix together.
  3. In a separate glass bowl mix together melted coconut oil and almond butter until it is combined.
  4. Add in the mashed banana, maple syrup and vanilla extract. Mix well.
  5. Add in the eggs and stir until the mixture is smooth.
  6. Combine ingredients from both bowls together and mix until they are completely combined.
  7. Mix in chocolate chips. (leave out a handful for later)
  8. Pour mixture into the pan and bake for 35 minutes. (insert a toothpick to test whether it is fully cooked)
  9. Let the bread cool down for 5 minutes before removing from the pan.
  10. Sprinkle the rest of the chocolate chips on top of the cooled bread.
  11. Enjoy!!
– #livzkitchen ♡


Image-1-2 2.jpg

Tasty Low-Calorie Shrimp Tacos

Going out for dinner and margaritas is always a good time, but it can get very expensive. Of course, there are places all around Austin that offer great happy hours and specials, but why not make dinner at home every once in a while. After some trial and error, I finally found a super tasty shrimp taco recipe that is quick and easy to make. They are also low calorie, with about 118 calories per taco. Along with the tacos, I made skinny mango margaritas. Staying in and making your own food not only saves you money but it also can be super fun. Here is the best recipe I found.

What you need:


  • 20 medium shrimp peeled and deveined
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion salt
  • 1 tablespoon olive oil


  • 1 tomato chopped and seeded
  • 1 avocado peeled, seeded and cut into chunks
  • 1 jalapeno seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice  (half a lime)
  • 1/4 cup loosely packed fresh cilantro leaves chopped
  • 6 small flour tortillas
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon lime juice


How to Cook:


  1. Mix together the garlic, cumin, chili powder, onion salt and olive oil in a bowl. Add shrimp and marinate in the refrigerator for 20 minutes (up to 24 hours).
  2. Heat up a pan on high for two minutes. Lightly cover the bottom of the pan with olive oil and add the shrimp.
  3. Cook the shrimp for 4-6 minutes until cooked through and until the shrimp is pink & crispy.


  1. Mix together the avocado, tomato, lime juice, jalapeno, salt, and pepper.
  2. Cover until you are ready to use.


Cilantro Sauce-

  1. Place sour cream into a bowl and add in lime juice and cilantro.
  2. Stir until it becomes liquid-like.


Finally, warm up the tortillas on a stovetop until they are nice and crunchy. Spoon the salsa into the freshly cooked tortillas, then place three shrimp on top. Finish with a drizzle of Cilantro Sauce.

Now enjoy!