Tag: nutrition

Chicken Curry

It is super exciting when one of your best friends also blogs recipes (Pantry Portfolio) and you can talk about what you are making, but even more exciting when you can make a recipe from her site!

I love Indian so I wanted to try this super easy and delicious Chicken Curry!

Ingredients

  • 1/2 onion
  • 3 carrots, diced
  • 1 pound of chicken, cut into bite sized pieces
  • 3 tablespoons of curry powder 
  • Salt & Pepper to taste
  • Snap Peas (use as much or as little as you would like)
  • 1 can full fat coconut milk
  • 2 teaspoon ground ginger
  • 4 cloves of garlic
  • Brown or cauliflower rice
  • Olive oil
  • Red pepper flakes if you want spicy 

Directions

  1. In a small bowl, cover chicken with curry, salt, and pepper.
  2. Add olive oil to a pot and add the onions. Cook 2-3 minutes before adding carrots
  3. Add chicken and cook until almost done
  4. In same bowl as chicken, combine coconut milk, ginger, and garlic
  5. Pour coconut milk mixture over chicken. Bring to a boil and then simmer, covered, for 15 minutes. If you want your curry spicy, add red pepper flakes.
  6. While waiting for chicken to cook, cook brown rice or cauliflower rice
  7. Serve chicken mixture over rice! Add some of the sauce onto the rice to get a nice rich flavor throughout!

Notes

  • Due to our love of spicy, we added hot sauce! I highly recommend sriracha
  • I also added some cayenne pepper to the mixture, to increase the heat

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!n

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Black Bean and Sausage Soup

When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

Ingredients

  • 2, 15 oz can black beans, drained
  • 2 bell peppers, diced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 TB chili powder
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 2 1/2 cups chicken broth
  • 2 cups cooked brown rice
  • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

Directions

  1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
  2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
  3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!

Notes

  • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
  • Lasted well in fridge for 4 days before eating 

Sweet Potato Lasagna

Who doesn’t love the comfort food of lasagna, especially on a stormy Sunday evening! I love it, but I don’t love what it can do to my waist line so I got creative and used sweet potato instead of noodles! This turned out to be the type of meal that makes me excited for left overs!

Ingredients

  • 2 cups sweet potato, peeled, and sliced thin 
  • 1 lb grass fed ground beef
  • 4 gloves garlic, minced
  • 1/2 onion, diced
  • 1 1/2 cups low to no sugar marinara sauce
  • 1 1/4 cup ricotta cheese
  • 1 TB Parmesan Cheese
  • 1 cup shredded mozzerela
  • Salt, pepper, basil to taste 

Directions 

  1. Preheat over to 350
  2. Using an oven safe skillet, add sweet potato and some oil. Cook until sweet potato begins to get tender. 5-8 minutes. Set aside.
  3. Add ground beef, onion, garlic. Cook until beef is no longer pink. Mix in 1/4 of marinara sauce.
  4. Remove from heat. Add sweet potatoes to cover ground beef. Then add remaining marinara to cover sweet potato.
  5. In a separate bowl, combine egg, ricotta cheese, and Parmesan cheese. Mix in spices. Spread this over marinara sauce.
  6. Sprinkle mozzerela cheese on top.
  7. Bake for 15 minutes at 350. Then turn the broiler on low for 5 minutes or until cheese is melted and crispy on top!

Notes:

  • I did not cook sweet potato enough so it’s important to do that before baking the lasagna…
  • Could try with butternut squash next time..
  • Serve with Parmesan cheese 

Cauliflower Fried Rice with Ham

caul.jpg

 

For a little more than a month, my boyfriend and I have been eating a Paleo lifestyle for about 90% of the time. I love knowing that I am putting healthy food into my body. I’m so busy and eat out a lot so plans that require counting calories, measuring food, etc, do not work for me. I work at a school with a dining hall and teachers are expected to eat in it, so its almost impossible to be accurately measuring and counting calories and/or macros which is why I love the Paleo lifestyle.

I also have been having a lot of fun finding all new ways to cook and hope you enjoy trying some of these recipes as well!

This Easter, I made a 9 pound ham for my boyfriend and I, knowing we’d have a lot of leftovers so I decided to make a cauliflower fried rice with ham. Looking forward to your comments and reviews!

INGREDIENTS:

  • Diced Ham –> I didn’t measure how much I used, but basically filled the bottom of the wok with the ham. I do wish I added more though. We had left over ham, but ham steak would work as well.
  • 1 head of cauliflower
  • 1 – 2 tbsp sesame oil (I used enough to cover all the veggies)
  • 2 large eggs, beaten
  • Small red onion – diced
  • 1 cup carrots – diced
  • Any other veggies you want! I added broccoli to mine
  • 3 – 5 scallions – sliced
  • 3 – 5 tbsp of Liquid Aminos or similar (I did not measure and just covered the food, which ended up being too salty)
  • Olive oil or similar

 

DIRECTIONS

  1. Cut the cauliflower and use a food processor to make cauliflower rice. Set aside. If you don’t have a food processor (and I don’t), I recommend getting Pampered Chef’s handheld blender! Works wonders and so much smaller and cheaper!
  2. Heat oil in a large pan or wok. Add onions, scallions, and veggies. Then add the sesame oil. Depending how many veggies you use, you may want to add more or less of the sesame oil. Cook for 5 minutes or until veggies are tender.
  3. Add two eggs and cook all together, stirring frequently, until eggs are cooked
  4. Add cauliflower rice and ham. Mix all together.
  5. Add liquid aminos and stir all together and then cook for 8 – 10 minutes until everything is warm stirring occasionally

What’s For Breakfast?

I’ve been thinking a lot lately about Breakfast! At least on weekdays, I start with Shakeology. It’s a nutrient dense powder that I mix with unsweetened Almond Milk and frozen fruit. I love it! Fills me up and gives me energy! But recently, I’ve been thinking about the importance of breakfast being the largest meal of the day! I know the hardest time for me is when I get home for work, so I wonder if I have Shakeology later in the day, if I would eat less when I get home!
I’m going to try it next week! I’m going to make an egg casserole that I can eat cold at work for breakfast and then have Shakeology as my 3 pm pick me up!