Thai Poached Chicken in Coconut Milk


Meal prepping is the only way I’m able to eat like this every day. Planning your meals in advance will ensure your daily nutrient intake of protein, carbohydrate and fat is being met and prevents you from making poor food choices.


Thai Poached Chicken in Coconut milk


2 x 400ml coconut milk (full fat)

500ml of stock

Chicken breast (I used 1.2kg Macro range from Cole’s, its cheaper to buy in bulk)

2 dried chillis*

6 Kaffir lime leaves, torn*

knob of ginger sliced*

2 stalks of lemongrass ( outer layers removed and smash the end)*

2 tbsp fish sauce

1 tbsp coconut sugar

juice of 2 limes*


  1. Place the chilli, kaffir lime leaves, ginger and lemongrass into the  coconut milk and the stock, bring to the boil  for 5 minutes, reduce to a simmer for 10 mins (even longer if you have time, more time= more flavour).
  2. Place chicken breast into the coconut milk, bring back to the boil, reduce  to a simmer for 10 mins, then take off heat , cover and let sit for 15mins till cooked through.
  3. While the chicken is poaching I like to cook my rice and steam my broccoli over the top.
  4. Once chicken is cooked, remove from pot and  using two forks, start shredding. Obviously you can slice or leave whole, up to you. Place the chicken aside while you finish off the soup.
  5. Strain the coconut/stock mixture into another saucepan, add the fish sauce, coconut sugar, lime juice and bring back to the boil for another couple of minutes-just to dissolve the sugar. Adjust the seasoning to suit your palate, take off heat ready to divide into containers or store in a large container.
  6. Serve with brown rice, steamed greens, fresh coriander, chilli and  roasted cashews.


Meal breakdown goes as follows:

  • 85g chicken breast
  • 1/4 cup brown rice
  • 1 cup greens
  • 10 cashews
  • 150ml soup

I made 7 mini meals and with any leftover chicken, store in the fridge ready to add to salads or wraps.The remainder of the soup can be placed in the freezer.

*all these items can be stored in your freezer


Tahini Balls


Just recently I stumbled across an article about the benefits of eating ground sesame seeds. The health benefits of these little seeds are phenomenal. I won’t bore you with all the technical jargon, but here are a few reasons they should be a staple in your everyday diet.

If you are using Tahini, make sure it is unhulled Tahini, that way the nutrients remain intact as the seeds haven’t been stripped. The list of vitamins and antioxidants they contain goes on forever, vitamin B being the main one. Its a great source of calcium for dairy free options and is gluten free, the protein amount is 20% complete, being more than soya beans, sunflower seeds and most  nuts. It is high in  calories , but because it has a high alkaline content, means the calories are absorbed and digested quicker. You only need 1 tablespoon of this super paste a day for it to make a difference to your overall health and well being!

Tahini Balls


400g dates

1/2 cup unhulled tahini

1/2 cup raw cashews

1/2 cup shredded coconut

3 tablespoons raw cacao

3 tablespoons honey or maple syrup

1/2 teaspoon salt

1 teaspoon vanilla extract or paste


  1. Place all ingredients into a high powered processor and blend until the mixture starts to  clump together, about 5-10 mins. If its not processed for long enough the oils wont release out of the nuts and the mixture will  crumble when trying to roll into balls.
  2. Roll the mixture into balls and cover with sesame seeds if you wish. Alternatively you can press it into a prepared baking tray and freeze, then later cut into desired size.
  3. Store in an airtight container in the fridge or freezer.


They will last up to a  month in the fridge and a couple of months in the freezer.

Unhulled Tahini is very strong, so test the mixture as you go to ensure the balance is right for you.

Makes about 40-50 balls, I like to make them small so I can have a couple a day.