broccoli sauteed in coconut oil with Bragg's aminos
Quorn fake chicken cutlet
UNINTERESTING! A far cry from my delicious homemade pasta the other day.
Some of you read Summer's post yesterday about getting back on track health-wise. Well, I am right on board with her! Enough with waiting till late May to panic about bathing suit season . . . it's time to take the bull by the horns.
My general philosophy is that December is for baking. And really just eating in general, what with all the holiday parties and festivities. Which means I guess that January should be for cleansing, but I've had one experience with the Master Cleanse and while it was a worthwhile rendezvous, I'm pretty sure we'll never meet again.
And sooooooo, with my health buddy Summer, I'm committed to super healthy cooking and exercise. I've even started hanging out with this freak again:
Summer is weighing herself but I am not because, well, I woke up the other morning feeling brave and ready to weigh myself . . . only to realize I don't have a scale. But I guess the whole point of this thing is being really smart about what I eat and exercising as much as possible, and when you feel good & strong, you just feel it. Without a scale.
When my dear friend Amanda and I went on our date last week, she told me about one of her favorite recipes and emailed it to me that evening.
Chickpea Potato Curry
*2.5 cups vegetable broth
*2 15-oz cans garbanzo beans, drained & rinsed
*1 14-oz can fire-roasted tomatoes with chilis (Muir Glen has a good one)
*6 baby Yukon gold potatoes, quartered
*1 medium onion, diced
*1 tbsp unsalted butter
*2 tsp minced ginger
*1-2 tsp salt
*1 tsp ground cumin
*1 tsp ground coriander
*1/2 tsp cayenne pepper
1. In a large pot, combine all ingredients. Stir to mix and nestle the potatoes into the liquid.
2. Set the pot, uncovered, over medium heat, and simmer for about 35 minutes (or until the potatoes are tender). Serve the curry in bowls over jasmine rice.
(Modifications I made cause I can't for the life of me leave a recipe untouched)
*I eliminated ginger cause I don't like it
*I added 1 tsp curry powder
*I boiled veg broth first (I used water & 2 cubes Knorr vegetable bouillon) and then added other ingredients, and I cooked it covered
*I didn't use butter cause I'm trying to be healthy and frankly, I see no use for unsalted butter (bring on the salt!)
*I ate it sans rice, and it was so good.
So here is my plea for more healthy recipes from y'all! What do you make when you're trying to be super health-conscious? I have about three restrictions:
1. I'm vegetarian
2. I hate mushrooms
3. I HATE mayonnaise
Otherwise, bring it on!