What’s On Your Plate?

My plate tonight was grilled lemon chicken, roasted potatoes, arugula salad with almonds and cherries. The dressing is olive oil and vinegar. Quite tasty. Desert will be a banana with mixed nut butter.

One of things I loved about the Whole30 program was it forced me to cook more, to try new foods, and develop new recipes.

Instead of seeing the list of items we were told not to eat as horrible restrictions, I saw the restrictions as opportunities. Opportunities to do something new, try something new, and create something new.

Thai food became a staple in my home. I could sub out soy sauce for coconut aminos. I could ditch the sugar because there is a sweetness to coconut milk.

A staple meal for me is red curry soup. Sharing the recipe with you.

Recipe: Thai Red Curry Soup

INGREDIENTS

*2 Tbsp neutral cooking oil

* 2 cloves garlic

* 1 Tbsp grated fresh ginger

* 2 Tbsp Thai red curry paste

* 1 small sweet potato (about 1 lb.) & red potatoes

* 1 bunch baby bok choy

* 4 cups vegetable or chicken broth

* 13 oz can coconut milk

* 1/2 Tbsp fish sauce and 1/2 tsp of coconut aminos

GARNISHES (OPTIONAL)

* 1/2 red onion

* 1 lime or 2

* Handful fresh cilantro

* Sriracha to taste

INSTRUCTIONS

* Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato and potatoes into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.

* Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

* Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.

* Once the sweet potatoes are tender, add the coconut milk, fish sauce, coconut aminos to the soup. Stir, taste, and adjust the fish sauce. Finally, add the bok choy greens and let them wilt in the hot soup. Add juice from 1 lime and salt to taste.

*Ladle the soup and vegetables, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

RECIPE NOTES

*Use any neutral (low flavor) cooking oil, like vegetable, corn, canola, sunflower, grapeseed, or peanut.

Sometimes I add shredded chicken or ground turkey.

Eating healthy does not have to be boring! It can be an adventure:

An adventure to try new spices!

An adventure to try new recipes!

An adventure to find new foods.

An adventure to find new techniques!

What’s stopping you from finding new recipes, trying them out, and staying healthy? Sure the drive through is quicker. Yet greasy fast food does not fulfill. Nor is greasy fast food good for us. Healthy food may require more preparation, yet it yields the best results for the body. 🙂

Here’s to your health! Check out some healthy recipes on Pinterest.

Erin

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