I didn’t realize the value of a balance diet until after I graduated college. During college I was a “healthy” eater, but in a completely different way than what I am now. I think marriage changed this. Before I was married and in college, my diet consisted of a lot of low calorie foods. I didn’t have an eating disorder or anything, but I totally robbed food of value it had. I found myself never full and constantly hungry. I ate a ton of sugar-free foods, which are TERRIBLE for you. That can be another post for another day, but artificial sweeteners are so bad for you and they can actually make you hungrier!! Once I met my husband, foods like pizza, sour patch kids, and a scoop of ice cream became a regular occurrence in my diet. I never thought I would say this, but pizza, sour path kids, and ice cream saved my diet. How?? My answer to this is below: Continue reading “My Meal Plan”→
This recipe is fairly easy to put together. I did my own spin on it from the recipe from Craving Cobbler. Instead of using snow peas and cauliflower rice, I use sugar snap peas and butternut squash noodles . If you are not on Whole30, this recipe is also good on a bed of rice. I have even eaten it without the rice or noodles; like a soup.
I have been making this recipe for quite some time now and its a go-to in our household. (Yes, my husband approves) I love how versatile this recipe can be and you can really customize it however you want. This recipe has a sweet and savory flavor with a island twist. The most time consuming part is chopping up all of the veggies. Once you chop up the ingredients this can be done in 25 minutes.
*FOR PEOPLE WHO DON’T LIKE CURRY: I have never been nor will I ever be a curry fan; however, I LOVE it in this recipe and it is necessary!!! The main ingredients you should NOT take out are the ginger, the curry paste, and the GRATED carrots. I made it without these and it didn’t taste the same. You can find red curry paste in the international food section of any grocery store (along with the canned coconut milk).
You can buy already cut butternut squash noodles at most grocery stores.
2lb Boneless Skinless raw Chicken (cut into bite-size pieces)- I like using chicken thighs.
3 Large Bell Peppers (thinly sliced)
1 Medium Onion (diced)
1 head Broccoli (cut into bite-size pieces)
1 head Cauliflower (cut into bite-size pieces)
1-2 cup Sugar Snap Peas (trimmed)
1 1/2 tablespoon Ginger (minced)
1 1/2 tablespoon Garlic (minced)
3 Small Carrots (peeled and shredded)
3 tablespoons Cilantro (freshly minced + more for garnish)
Juice from 1 large Lime
1 can LITE Coconut Milk
1 heaped tablespoon Red Curry Paste
3 cups Chicken Broth
Coconut Oil (about 2 1/2 Tbs total)
Salt & Pepper (to taste)
Butternut Squash Noodles. (This is NOT the same as spaghetti squash. You can buy this in the vegetable section in most grocery stores already cut into noodles. I buy it at Kroger.
DIRECTIONS:
Prep the first set of veggies by washing and grating the carrots and ginger.
Prep the other set of veggies by washing and chopping up the onion, peppers, broccoli, cauliflower, and garlic(mince); cut the ends off of the sugar snap peas.
Cut up your raw chicken. (I used chicken thighs). – season with salt, pepper, and desired spice blend. (I like adding red pepper flakes)
Heat one heaping tablespoon of coconut oil in a LARGE dutch oven or wok on medium/high heat. This recipe makes a large amount so get the biggest skillet you have. We used a wok (shown in pictures)
Brown your chicken. Once chicken has been browned remove from pan and set aside onto a plate.
Add the broccoli, coconut milk, broth, and curry paste. Stir thoroughly (especially with the curry paste) Keep in mind curry paste is spicy; you can always add more in later, but you cannot take it out.
Increase the heat and bring to a boil. Then reduce to medium low and simmer for 15 minutes
Squeeze in lime juice and snow peas and simmer for another 5 minutes.
2lb Boneless Skinless raw Chicken (cut into bite-size pieces)- I like using chicken thighs.
3 Large Bell Peppers (thinly sliced)
1 Medium Onion (diced)
1 head Broccoli (cut into bite-size pieces)
1 head Cauliflower (cut into bite-size pieces)
1-2 cup Sugar Snap Peas (trimmed)
1 1/2 tablespoon Ginger (minced)
1 1/2 tablespoon Garlic (minced)
3 Small Carrots (peeled and shredded)
3 tablespoons Cilantro (freshly minced + more for garnish)
Juice from 1 large Lime
1 can LITE Coconut Milk
1 heaped tablespoon Red Curry Paste
3 cups Chicken Broth
Coconut Oil (about 2 1/2 Tbs total)
Salt & Pepper (to taste)
Butternut Squash Noodles. (This is NOT the same as spaghetti squash. You can buy this in the vegetable section in most grocery stores already cut into noodles. I buy it at Kroger.
DIRECTIONS:
Prep the first set of veggies by washing and grating the carrots and ginger.
Prep the other set of veggies by washing and chopping up the onion, peppers, broccoli, cauliflower, and garlic(mince); cut the ends off of the sugar snap peas.
Cut up your raw chicken. (I used chicken thighs). – season with salt, pepper, and desired spice blend. (I like adding red pepper flakes)
Heat one heaping tablespoon of coconut oil in a LARGE dutch oven or wok on medium/high heat. This recipe makes a large amount so get the biggest skillet you have. We used a wok (shown in pictures)
Brown your chicken. Once chicken has been browned remove from pan and set aside onto a plate.
Add more coconut oil to the pan
Add the onions, peppers, garlic, ginger, and carrots. Stir and cook around 5-7
Add the broccoli, coconut milk, broth, and curry paste. Stir thoroughly (especially with the curry paste) Keep in mind curry paste is spicy; you can always add more in later, but you cannot take it out.
Increase the heat and bring to a boil. Then reduce to medium low and simmer for 15 minutes
Squeeze in lime juice and snow peas and simmer for another 5 minutes.
While everything is simmering, saute the butternut squash noodles in a separate pan. about 5-8 minutes or until soft
Pour desired amount of the Thai coconut chicken mixture onto the butternut squash noodles (or rice) and top with fresh cilantro. Serve and ENJOY!
The holidays are coming up which means many of us will be indulging in stuffing, pies, and other forms for carbs and sugar. Because I know these amazing meals are ahead, I try to keep my “in between” meals healthier. One of my favorite healthy meals right now is this Whole30 Sweet Potato Shepherd’s Pie. A lot of people were asking me about this recipe when I made it Sunday for dinner. I had a friend make this recipe for me a few weeks ago and my husband and I both loved it! I am now going to share it with you.
FOUR reasons why I love this recipe:
EASY to make and little ingredients
Whole 30 friendly(No dairy, flour, gluten, sugar, organic – click HERE to learn more about the Whole30. I did this last January and it changed my perspective on food.)
I used sweet potatoes instead of regular potatoes. This give it a sweet and salty flavor. (This is my friend’s genius idea)
I can make this ahead and pop it in the oven whenever I plan on eating it. It does not have to be made in one sitting.
Disclaimer* I am still learning how to actually take photos of food haha. Take it easy on me. Don’t judge a book by its cover ; )
Servings: 6ish Cook Time: 60 Minutes
Ingredients: (all must be organic to be Whole30)
Printable Version
2-3 Large Sweet potatoes
Ground Pork Sausage (stay away from italian – I got plain)
1 Cup of Chopped Celery (or to liking)
1 Cup of chopping raw carrots
1 diced yellow onion
3 Cloves of Minced Garlic
Ghee (I get it in the oils aisle at Kroger)
Salt and Pepper (to taste)
Parsley
Red Pepper Flakes(to taste, we added 1 Tbs)
Paprika (to taste, we added 1/2 Tbs)
*if you don’t want the Whole30 version: 2-3 tablespoons of brown sugar
Directions:
Peel and boil sweet potatoes in water until soft (20-30 minutes)
When potatoes are done: turn off heat, drain potatoes, and add a few tablespoons of Ghee. Mash the potatoes and set aside
Set oven to Bake 350 degrees
While potatoes are boiling, saute garlic and onion until translucent (3-5 minutes)
Add sausage, paprika, and red pepper flakes, salt, and pepper and cook until til golden brown – add brown sugar if you wish – make sure you do not have too hot of pan because brown sugar could crystalize.
Add rest of veggies. – cook until soft. 8ish minutes.
Add sausage, carrot, and celery mixture to a greased cooking dish.
Add mashed sweet potatoes on top.
Spring with parsley
Bake for 25-30 minutes. (It is already cooked prior to putting in the oven, so all you are doing is “heating everything together”)
*Recommended: Eat with someone you love (friend, spouse, family member, doc, etc) and talk about what you are grateful for that day. 😀
For Dessert: Make my favorite Pumpkin Chocolate Chip Cookies ( I used THIS RECIPE , but I subbed in applesauce for vegetable oil)
Everything about fall revolves around being “cozy”. Whether if its wearing the big chunky sweaters, wrapping up in a blanket around a bonfire, drinking a warm cup or cider or tea, or cozying up to a bowl of soup with some big chunky socks. Let’s face it, fall is basically the best time of year.
I have put together my top 5 cozy recipes for the fall. As you scroll through you will notice a trend. I love soups haha. I have made about 30 different types of soup since I have been married (5 years) and these are by far my favorites. I have made all of these multiple times. My husband and my friends who I have made these for have asked for the recipes. I am by any means NOT a chef connoisseur, but these recipes are the PERFECT recipes for someone who is on a budget, health conscious, and has little time.Continue reading “Cozy Fall Recipes”→
