It’s the new year and time to build better eating habits. I am planning to switch to eating paleo most of time ( I’m a desi girl at heart and giving up all carbs is gonna be unnatural). I don’t think carbs are the devil, but over time I have realized that certain carbs don’t agree with me, so eventually would like to add back chickenpeas and bajra. 

For now though, I am going to do a whole 30 challenge. I love to recreate old recipes, making them healthier. Knowing that you are actually feeding your body, rather than the feeling of hunger. That’s powerful, to nourish all of you. 

Back to whole 30. I love certain aspects of this plan, the emphasis on cooking, using healthy ingrediants, getting rid of sugar and processed foods, and breaking the cycle of your weaknesses.

This sweet potato and chicken stew is insanely good. It’s hearty and the kind of food that warms up your soul. And it’s made in your insta pot. Yes!

Ingredients:

1 chicken breast cut up in bite sized pieces

1/2 of a sweet potato cut up in bite sized cubes

16 ounces of tomato purée/ strained tomatoes

2 cups chicken broth 

2-3 cloves of garlic chopped up

1/4 of an onion chopped up tiny 

1 – 2 jalapeño peppers chopped up

1 tsp dried oregano 

1/2 tsp of chili powder 

1 tsp ground cumin

1 bay leaf

A punch of garam masala ( trust me)

Salt to taste 

A sprinkle of pepper

A handful of spinach 

1/2 a bellpepper cut up in thin strips.  

2-3 tablespoons of olive oil ( not extra virgin)

Method:

Heat one tablespoon of olive oil and sauté garlic and onion till its translucent. I do this on the sauté mode of the insta pot. Add chicken and cook till its opaque. Add your spices and sauté till fragrant. Add the bay leaf, tomatoes, sweet potato and chicken broth. Switch over to slow cook mode on the instapot and let this deliciousness cook for 2 hours. Now add the bell peppers and spinach and cook for another 2 hours. It smells divine! The warmth of the garam masala and cumin is so comforting in the winter.