BBQ Ginger Lime Chicken Legs and Coconut Green Curry Cauliflower Rice

I have been traveling so much, I have neglected my beloved Substack readers, which is by far my favorite place on social media to hang out, share my recipes, interviews, and updates with growing Eat Happy Kitchen.

And while 95% of the content here is free, the Premium Subscribers who throw in some cash help me get badly needed recipe-development groceries, and you deserve a special thank you!

These two recipes are just that.

Tomorrow I drive to Sacramento to pitch Raley’s grocery store in person, and then drive to LA right after for a call back for a high profile animated job. I gotta do what I gotta do to grow Eat Happy Kitchen AND to keep working voice over jobs to pay my bills.

Am I weird that I’m looking forward to some good thinking/alone time in the car for two days?

OK, let’s get to the food. I LOVE THESE RECIPES SO MUCH! Easy to make, but tastes like restaurant quality. Comforting to eat and full of flavor, but low carb, dairy free, gluten free. That’s a winning combo.

Pre order 3 or more of my new cookbook Eat Happy Cocktail Hour.

As a bonus, you will receive a year-long premium subscription (or extending your existing one).

This means, you will get access to French Onion Meatballs, Salmon Stuffed Avocados, Braised Chicken Thighs with Lemon Mustard Sage Sauce, and the clean, delish homemade version of Crunchy Garlic Chili Oil, to name a few.

I am going for a bestseller this go-round, and to do that, I need to sell a LOT of books.

If you pre-order three or more books, you will have a wonderful holiday gift for friends and family on October 13, and in the meantime, get exclusive access to some yummy recipes and cooking classes that I do just for my beloved premium subscribers.

All the bonuses will be emailed to you later this week, so bear with me as I gather all the info from your receipt uploads.

Now let’s cook…