A collection of my own favorites and those of others.

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Japanese Chicken Curry

Japanese Chicken Curry 



2 pounds chicken (breast or thigh, cubed into small pieces)

½ sweet onion, chopped

1 medium apple (any kind except granny smith)

1 ½ teaspoons salt

¼ teaspoon ground black pepper

1 ½ tablespoon honey

1 teaspoon minced garlic

Dash of fish sauce

2 tablespoons ketchup

2 teaspoons tamari (gluten-free soy sauce)

6 tablespoons butter

4 cups chicken bone broth or chicken stock

3 – 4 tablespoons S&B Oriental Curry powder (will not taste the same if it is something else – the extra tablespoon makes it spicier)

3-4 tablespoons arrowroot powder 


  1. Sautē onion and apple together with 1 tablespoon of butter.
  2. Meanwhile, cook chicken in a large pot with 1 tablespoon of butter.
  3. Once onion and apples are sauteed, puree in a blender with 1 cup of chicken broth/stock.
  4. Once the chicken is cooked, add the puree and remaining ingredients except for the remaining 4 tablespoons of butter, arrowroot, and S&B Curry Powder.
  5. In a small saucepan melt remaining butter then add curry powder and combine. Add that into chicken mixture.
  6. In a small bowl mix together arrowroot powder and a small amount of water to combine and make a liquid you can pour.
  7. Add in most of the arrowroot mixture into the curry and stir well. Cook on low for one hour stirring periodically. After about 30 minutes if the mixture is not thickening enough add remaining arrowroot mixture and stir well.
  8. Service over veggies and/or rice.


  • S&B Oriental Curry Powder can be found at limited markets and is available on Amazon. Other curry powders will not taste the same.
  • My kids like this chicken curry over rice and I roast yams, broccoli, and cauliflower and eat it on top of that instead of rice. 
  • I often double the recipe because we all love it and the leftovers are just as good.
    • Dairy-Free – sub olive oil for butter
    • Paleo –  substitute coconut aminos for tamari, olive oil for butter and use a Paleo ketchup. 
View ginger-tea-

Fresh Ginger Tea

Fresh Ginger Tea


2 pieces of fresh ginger (about 1 inch each)

2 cups of water


Honey, local preferred

Fresh lemon juice


  1. Peel ginger and then grate/slice in small pieces. 
  2. Meanwhile, boil water.
  3. Add freshly grated ginger to boiled water and let steep for five minutes.
  4. Strain tea to get out ginger pieces and pour in a mug.
  5. Add lemon and honey if desired.


You can grate more ginger than using and store it in the freezer so it is ready when you need it next. 

View Pastaless salad

Pasta(less) salad

Get Recipe Courtney Virden's chili recipe




2 pounds ground beef

1 small sweet onion chopped

1 red pepper chopped

15 ounce can kidney beans, rinsed and drained (omit for paleo)

15 ounce can tomato sauce

15 ounce can diced tomatoes, undrained

1 tablespoon minced garlic

1 ¼ teaspoons salt

4 tablespoon chili powder

¼ teaspoon ground cumin

1 ½ teaspoon paprika

½ teaspoon ground black pepper


  1. Brown ground beef in skillet. 
  2. Meanwhile, dice and sautē together onion and bell pepper in olive oil until tender.
  3. Combine ground beef, onions, and peppers, with remaining ingredients in a large saucepan. Simmer on medium-low for 1-2 hours.
View Courtney Virden gluten free banana bread recipe.

Banana Bread

Banana Bread Recipe – Ann Rogers 


2 bananas, mashed

1 cup of sugar

½ cup butter softened

2 eggs

1 cup gluten-free flour

1 cup almond flour

1 teaspoon baking soda

½ teaspoon salt


  1. Cream together sugar and butter.
  2. Beat in eggs.
  3. Add mashed bananas and combine them.
  4. Stir in remaining ingredients.
  5. Pour in a lightly greased loaf pan. Bake for one hour at 350°.


  • If you do not have almond flour you can use all gluten-free flour instead.
  • I prefer Bob’s Red Mill all-purpose gluten-free flour with the blue label.
  • If you do not eat gluten-free and wish to use regular flour in place of the gluten-free, almond or both, the recipe will still be delicious. 
View Courtney Virden's morning coffee recipe.

My Morning Coffee

Morning Coffee


8-12 ounces of coffee

½ tablespoon Kerrygold butter (grass-fed)

1 scoop collagen protein 

1-2 teaspoons maple syrup OR pure leaf stevia


  1. Whip up ingredients in a blender. 

* Omit sweetener if you do not want sweet coffee. I also use honey instead sometimes.

View Paleo Strawberry Shortcakes

Paleo Shortcake

Get Recipe Paleo Sweet Potato Hash

Sweet Potato Hash with Fried Egg

Get Recipe Paleo Dutch Baby Recipe

Apple Pancake (Grain-Free, Paleo)

Get Recipe Courtney V loves Danielle Walker's Leftover Roasted Chicken Soupa

Leftover Roasted Chicken Soup

Get Recipe buffalocauliflower

Roasted Buffalo Cauliflower

Get Recipe
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