Healthy-ish Tofu/Chicken Thai Green Curry

Well we made it to the halfway point.  I finally got a decent amount of sleep last night so even after an early morning Body Pump class today, I am feeling pretty great!  I never underestimate the power of a good night’s sleep.  

You guys probably remember me mentioning me and my husband’s love of curry a time or two. 🙂  Well the obsession is real and it just keeps on growing, but we try to limit dining out to once a week when we aren’t traveling.  Especially after all the time away from home recently, my desire to go out to eat has been less and less.  The good thing is that I have been saving money and spending lots of time in the kitchen crafting up new recipes and ideas.  

Over the years, I have tried quite a few curry recipes with tons of ingredients hoping to find “the one” that gets the stamp of approval.  With no success, we usually just end up ordering out when we are in the mood for curry…. until recently.  I came across a recipe for chicken green curry on Ashy Bines youtube channel and decided to try it.  In true Taylor fashion, I changed a few things to make it my own.  

Not only is this recipe absolutely delicious, it is full of nutrients and only ingredients that you can indeed pronounce.  It is very adaptable to your preferences (types of veggies & protein), which is why I made two batches – one for my husband and one for me.  Like any good thai food, this recipe just gets better and better, which makes it perfect for leftovers throughout the week.  I hope you give it a go!

Thai Green Curry 

For reference, I doubled this recipe and made one batch with chicken and one with tofu.  This recipe makes about 5-6 servings (depending on hunger level). 🙂

Ingredients

2 chicken breasts (or one package of tofu)

1 can coconut milk (full fat)

1-2 TBL thai green curry paste (depending on how spicy you want it) 

1-2 tsp vegetarian (or chicken) bouillon paste (or cubes)

2 cups brown rice (uncooked)

1 zucchini chopped 

1 red pepper chopped 

3 carrots chopped 

1 cup mushrooms chopped 

 1 cup broccoli chopped 

1/2 onion chopped 

1 avocado (optional)

 

The hardest part of this recipe is chopping the veggies.  If you don’t have time, just buy them pre-chopped.  But if you are like me and actually enjoy chopping veggies, get chopping!

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Chop chicken breasts (or tofu) into big cubes and place in saute pan with onion.  No, you do not need any fat (butter or oil).  Add thai green curry paste to pan and coat chicken (or tofu) and onion and cook about 5-6 minutes until the chicken is almost cooked through.  

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My husband prefers the chicken to be shredded so at this point, shred the chicken or leave it cubed if you prefer.  In a separate pot (on medium) add the can of coconut milk.

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Next add all the veggies and bouillon paste to the coconut milk. Stir. 

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Once everything is incorporated, it should look like this.  

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Add chicken (or tofu) – onion mixture to the coconut milk – veggie mixture and continue to cook on medium for about 15 minutes. 

Tofu variation:

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Chicken variation:

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While the mixture cooks, take this time to cook your rice.  I was lazy and used instant, but if you have the time, use the rice cooker.  

Serve the mixture on top of a bed of brown rice with chopped avocado on top!  (In my opinion, everything tastes better with avocado).  Enjoy!!

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*Note: the spice level is mild-medium, but if you prefer less or more spicy, adjust the amount of thai green curry paste to fit your preferences.  

This meal is on the weekly rotation in our house and I hope you enjoy it as much as we do!

Questions:

  1. Do you like curry?
  2. Tell me a meal that you have weekly at home.
  3. What is your favorite take-out meal?

Foodie Friday!

Happy Friday!  I can’t start this post without mentioning what occurred in Dallas last night.  My heart just aches for the families who lost their loved ones.  I pray that our world will be more peaceful.  Let’s all spread love, not hate.  

So last week at the lake, my mother-in-law made this delicious veggie quinoa salad.  I will have to post the original recipe when I get it from her, but I couldn’t wait to get home to make my own version!

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Veggie Quinoa Salad 

Ingredients

1 1/2 cups steamed green beans

1 1/2 cups fresh (or canned) corn 

3 cups cooked quinoa 

1/2 cup fresh flat leaf parsley 

1/2 cup sliced almonds 

Dressing

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice 

1 teaspoon of honey 

1 tablespoon spicy mustard 

1 teaspoon salt 

1/2 teaspoon pepper 

Start by steaming fresh green beans (you could use canned, but I prefer fresh) and chop into bite-sized pieces.  Cut fresh corn off the cob (I like it raw, but you could steam it) and add to bowl. 

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Next, mix up all ingredients for the dressing.   

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Add cooked quinoa (cook in water/broth according to package directions) and sliced almonds (I buy them pre-sliced) to the bowl with veggies.  Chop fresh parsley.  

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Toss quinoa and veggies in the dressing.  Then add the fresh parsley.  

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Mix it all up!  Add extra salt/pepper if needed.  This salad is perfect by itself or as a side dish.  It will keep for a few days in the fridge.  It just gets better as the dressing marinates! Enjoy!!

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I hope you all have a wonderful, healthy, and fun weekend!  

Questions:

  1. Any fun plans for the weekend?
  2. Have you tried a new recipe lately?  What was it?
  3. Do you have a favorite quinoa recipe?  (I am always looking for new ones!)

Weekend Recap 4.18.16 and Healthy Tuna Bean Salad Recipe

Hi ya’ll!  Happy Monday!! How was your weekend?  I hope it was great, mine was! This weekend my father-in-law and brother-in-law were visiting!  We had a blast despite the rainy weather. 

Let’s first back up to Friday afternoon.  I got in a quick 5 miles on the treadmill after work.

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I picked up some strawberries and raspberries at the store this week and they are so good!

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Then we celebrated the beginning of the weekend with cocktails on the rooftop!  We picked my brother-in-law up at the airport then headed out for a drink with some friends.

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Saturday started with a Body Pump class then we all took a trip out to our boat so my husband could do some maintenance stuff.  The weather was too icky to go on the boat. 😦  Afterwards we stopped by Lowes so the boys could browse… remind me never to go to Lowes with 3 boys ever again.  Two hours later, we headed home.  The boys headed to the Rangers game on Saturday night and my sister and I hung out with the pups plus these two cuties.  

Sunday morning started bright and early with a 5 mile run then we got ready to head to Top Golf.  We had a drink and some appetizers while we waited for our bay.  Top Golf was so much fun and luckily it is covered so even though it was raining, we still got to play! 

Then we lounged around for a bit and played a lot of fetch with the pups! 

We went to dinner at Ragin Crab.  It was good, but soo messy.  Definitely not somewhere you would want to take a first date. 🙂

We grabbed a popsicle from Steel City Pops for an after dinner treat. 

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This morning started with another Body Pump class followed by a delicious lunch of kale salad with tuna bean salad on two rice cakes. 

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Healthy Tuna Bean Salad Recipe 

1 can cannellini beans 

2 cans tuna in water 

2 avocados 

Dressing: 

1/4 cup olive oil

1 teaspoon mustard powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 tablespoon spicy mustard

Directions: Mix beans, tuna and avocado together.  Whisk dressing together and pour over tuna mixture.  Serve on a salad, rice cake, or just eat it straight from the bowl!  Enjoy! 

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I am currently sipping on a homemade iced coffee while I talk to you!  Loving iced coffees lately… just coffee, unsweetened almond milk, and liquid dark chocolate stevia for some sweetness.  

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Questions: 

  1. What did you do this weekend?
  2. Do you like your coffee hot or cold?
  3. What are you having for lunch today? 

A date for your health

Happy Thursday you guys!  I can’t believe tomorrow is already Friday!  Part of me feels like this week went by slowly, but the other part feels like it went by so quickly.  Does anyone else know what I mean?  Maybe I am just crazy.  🙂 

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I have probably told you before (at least 10 times) that I love to snack.  I just love tasting a little bit of this and a little bit of that.  I do try to make healthy choices most of the time so I don’t end up feeling guilty or icky from over-indulging on unhealthy snacks.  

Dates.  Dates are a great staple to have on hand at all times. Dates are a great source of fiber, which is great for keeping you full and regular. 😉 They are full of vitamins and minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium, and zinc.  They also contain vitamins such thiamin, riboflavin, niacin, folate, vitamin A, and vitamin K. (source)

I love dates plain, with a dab of peanut butter, or mixed into energy balls or bars.  Today, I have rounded up a bunch of my favorite date recipes that I have posted to Rayandtaynutrition (instagram) over the past couple years.  Enjoy! 

2 ingredient vegan energy bars

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Date balls 

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Date energy balls with lots of toppings!

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Energy balls

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Writing this post is making me super hungry!  I hope you give these a try because they are so good and good for you, which is definitely a win in my book! 

Questions:

  1. Do you like dates?
  2. What is your favorite date recipe?
  3. Are you a snacker?  What is your current favorite snack? 

Quinoa Veggie Burgers

Hi guys!  Hope you weekend is off to a good start!  I took an early morning body pump class followed by a walk with the pups so my Saturday has been great so far!  Before we get to the recipe today, I thought I would show you some pictures of the last 2 days around here!

My morning smoothie today was spinach, banana, flaxseed, pineapple, raspberries, blackberries, and coconut water.  This was such a good one!  The base of my smoothies always seems to be spinach, flaxseed, and banana and then I rotate the frozen fruit between berries, pineapples, mangos, kiwis and peaches and I rotate the liquid between plain water, coconut water and orange juice.  

Butterball is back so you know it’s a good day! 

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We are currently watching Penelope and Piper, too.  They are such sweethearts. 

This is a blurry pic, but it just shows how attached P & P are at the hip.  Too cute. 

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And a cute more doggie pictures because they are my favorite. 

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Without further ado, the quinoa veggie burger recipe!  I love to make my own veggie burgers because the ones at the store can be full of fillers, fat, and ingredients I can’t even pronounce.  Everytime I make a batch of quinoa, I always end up with a bunch of extra quinoa and usually end up making veggie burgers with it.  I like to freeze them individually for a quick, weeknight meal or they can be stored in the fridge for up to 5-6 days.  This recipe was posted to rayandtaynutrition’s instagram awhile ago and I adapted it this week because of the ingredients I had on hand.  This recipe is so simple and you can make a lot of swaps depending on your preferences. 

This week I combined cooked quinoa, nutritional yeast, sauteed mushrooms and zucchini, lemon juice, garlic powder, chili powder, paprika, salt, pepper, flaxseed, and 2 eggs.  I am not good when it comes to measuring, but you just want to make sure the mixture will hold together.  If it seems to wet, add more nutritional yeast and flaxseed; and if it seems to dry, add more lemon juice.  Refrigerating the mixture for at least 30 minutes is important to help it stick together when grilling or baking.  

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My favorite way to serve the quinoa veggie burgers is on a big salad topped with avocado!

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I topped this one with a raspberry pecan vinaigrette I found at the store. It was delicious!

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Let me know if you decide to give these veggie burgers a try!  

I am off to do some cleaning and organizing and then enjoy the beautiful weather!

Have a great Saturday ya’ll! 

Questions: 

  1. Do you have a favorite veggie burger recipe?
  2. Do you have a favorite store bought veggie burger?
  3. What is your favorite salad dressing?