Vegetable Coconut Green Curry

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Here is a favorite dish I like to order when I go out to eat Thai food. So when I finally figured out how to make it at home, I was psyched! Check out this recipe below, you can change up the vegetables you throw in, and can also add a protein like tofu or chicken as an option. Hope you enjoy it!

Ingredients

2 cups broccoli florets (1 small crown) 

1 small white onion diced  

2 cups sugar snap peas

1 chopped medium carrot

1 small can of bamboo shoots drained

1 cup of cubed Taro root (optional, and hard to find!) 

1 tablespoon coconut oil

2-3 cloves of minced garlic

1 tablespoon finely grated fresh ginger

One 13.5-ounce can coconut milk 

1 to 2 tablespoons green curry paste 

2-3 tablespoons fresh lime juice (1 1/2 limes) 

1 large avocado, sliced to place on top

1 cup diced chicken breast from a rotisserie chicken (optional)

Directions

  1. Heat coconut oil in a large saucepan (or wok) on medium heat. Add broccoli, onions, and carrots first. Sauté for 2-3 minutes.

  2. Add in garlic and ginger, and sauté for another 3 minutes stirring frequently.

  3. Add in coconut milk, taro, and bamboo shoots and bring to low heat to simmer. Add in green curry paste and stir in well. Cover for 7-10 minutes

  4. Add diced chicken and cook for another 2-5 minutes or until vegetables are cooked through, (broccoli is still bright green and does not turn brown.)

  5. Serve over basmati brown rice, and sliced avocado on top.

    Enjoy!

Vegetable Broth From Kitchen Scraps

Here’s a great way to take your vegetable scraps and turn them into a delicious broth! I like to keep a jar of chicken or vegetable broth in the refrigerator at all times. It’s great to cook with, especially when sautéing vegetables, or making rice, or to just drink hot in a mug. I’ve been making this recipe lately and absolutely loving it! So simple to take leftover vegetable scraps from cooking, keep them in the freezer in a freezer bag and then twice a month make a big batch of broth using the scraps. Especially in the shoulder seasons when people tend to come down with colds, I love heating up some broth and just drinking it warm out of a mug to strengthen my immune system. Try this at home, its a great way to make the most out of your groceries!

Another trick if you are a meat eater and want to make chicken broth — About once a month I like to buy a rotisserie chicken from the grocery store for dinner. I save the bones from the chicken, and add them in to make a hearty chicken and vegetable broth.

Types of scraps I keep in the freezer bag: onion skins and ends, carrot peels and ends, celery, kale stems, mushroom stems, shallot peels and ends. and broccoli stems.

ingredients:

2 cloves of smashed garlic

fresh herbs like rosemary, parsley, thyme

2 bay leaves

5-10 whole pepper corns

one onion cut in half

2 whole carrots

2 stalks of celery

8 cups of water

3 cups of frozen vegetable scraps

bones from one whole chicken (optional)

add salt to taste

Directions

  1. Put all ingredients in a large pot.

  2. You can use a pressure cooker and cook for 30 min, or with a regular pot simmer on low heat with a lid for 2 hours.

  3. strain out all the vegetables (and optional chicken bones) and using a funnel store broth in mason jars. Tighten lid and refrigerate. Good for about 1 week.

Enjoy!

Chinese Tea Eggs

Chinese tea eggs were a staple in my home growing up. My mom would make them fairly regularly and keep them in the refrigerator for a quick snack. It wasn’t until I spent time in China and Taiwan did I realize how popular they were EVERYWHERE. My family recently took a trip to Taiwan over the New Year, and every 7-11 and convenient store had tea eggs just sitting there in a slow cooker, available for sale. We’d grab some tea eggs as a snack before our days adventure. They became a staple of our travels around Taiwan. So when I came home I knew I had to bring this recipe back! I love adding these eggs to my lunch or dinner as a side in one of my Healthy Bowls or even having one for breakfast along with my favorite smoothies. Check out this recipe below and try it for yourself!


Ingredients:

  • 6-8 eggs

  • 2 bags black tea (Lipton tea works great!)

  • 1 bay leaf

  • 1 star-anise

  • 1/2 teaspoon Sichuan peppercorn (optional)

  • 4 teaspoons soy sauce


Directions:

  1. Place the eggs (at room temperature) in a pot of cold water (enough to cover them). Bring water to a boil then reduce the heat. Leave to simmer for 5-10 mins. (You will be boiling them again, so they don’t have to be fully cooked here yet).

  2. Drain the eggs. Cool them in water. Gently crack the egg shells all around using the back of a spoon.

  3. Put the eggs back into a clean pot. Add all the other ingredients and water enough to cover the eggs. Bring water to a boil then turn down the heat and let it simmer for 10 mins.

  4. Transfer everything (eggs and liquid) into a glass container. Leave to steep for at least 12 hours. You may keep in the fridge for up to 4 days.

  5. Peel the eggs and eat cold or warm. Below are what they will look like after you peel. Enjoy!



Golden Milk Turmeric Latte Recipe

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Turmeric lattes are definitely popping up on menus everywhere, so I decide to try and make one at home! This latte is perfect to drink at night when you’re all cozy at home on the couch. Reminds me of a delicious chai latte, and it doesn’t have caffeine.

Golden Milk is a common drink in India that has been around for thousands of years. Turmeric is popular for many reasons but especially for its known anti-inflammatory properties. I remember a few years ago my mother started drinking golden milk every day to aid in her arthritis. She swore she noticed a difference in her joints, especially her hands. I’m always trying to eat more anti-inflammatory foods, because I know we are constantly consuming INflammatory foods, like sugar and dairy for example. Anti-inflammatory foods are great for gut health and your immune system. Remember food is medicine, and yes food can effect your health, your mood, your energy, and your entire day! Check out this recipe below to try it yourself!

Ingredients:

  • 1 cup of non dairy milk, ex. almond milk

  • 1 cinnamon stick

  • 1 inch chunk of fresh peeled ginger

  • 1 teaspoon turmeric powder

  • 1 Tablespoon honey

  • 1 Tablespoon coconut oil

  • 5 whole black peppercorns

  • ground cinnamon on top for serving

Directions: Whisk all ingredients together in a small pot on medium heat until boiling. Simmer on low heat uncovered for 5-10 min.

Health Tea Recipe

Health Tea Recipe, for when you’re not feeling so healthy. I got this recipe from a great restaurant in NYC — Westville. So delicious and soothing.

Ingredients

  • fresh sage

  • fresh mint or peppermint

  • cinnamon stick

  • 2-3 one inch chunks of peeled ginger

  • quarter of a lemon squeezed and then put in tea

  • honey to taste

Directions

  1. Put all ingredients into a pot of boiling water. Let boil for a minimum of 5 minutes, add honey and enjoy!

Simple Roasted Broccoli with Garlic

Broccoli is probably my number one superfood! Its high in fiber, vitamin C which aids in absorbing Iron, magnesium, potassium, and many other nutrients! It is a go-to of mine when I want to boost my immune system, and feel good (and its delicious). In the past I’ve loved to steam broccoli, or sauté it. My newest obsession — Roasting it with garlic and olive oil. Yes, its that simple. The taste is amazing with little flavor pockets of roasted garlic, and the crispy edges and soft centers is the perfect texture. Check out the recipe below!

Time: 25 minutes

Serves: 4 as a side

Ingredients

  • 2 heads of fresh broccoli, cut into florets

  • 3 cloves of garlic chopped

  • 3-4 Tablespoons of Extra Virgin Olive Oil

  • salt & pepper to taste

  • 1 teaspoon fresh lemon juice (optional)

Directions

  1. Preheat oven to 425 degrees F.

  2. Mix broccoli florets and chopped garlic with olive oil, salt and pepper. Lay separated and flat on a baking sheet.

  3. Roast in the oven for 15-20 min, turn halfway through.

  4. Bake until broccoli is lightly brown on the edges and tender when pierced with a fork.

  5. Squeeze lemon on top of broccoli (optional) and serve warm.

Enjoy!

Root Vegetable Mash

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When the colder weather starts to appear, I start to crave warm and hearty meals. Here’s a way to change up your regular mashed potato side dish. These root vegetables have far more nutrients and vitamins than a white potato. Sweet potatoes are full of vitamin A, vitamin C, and manganese. Carrots and parsnips have vitamin A, biotin, vitamin K, potassium and vitamin B6. Cold weather makes these root vegetables even sweeter. Go to your local farmer’s market and try this recipe below!

Ingredients:

2 medium carrots

1 medium sweet potato peeled

1 medium parsnip peeled

(rutabaga OR turnip optional)

fresh thyme sprig and rosemary sprig

3 tablespoons butter, or butter alternative (Earth’s Balance)

1 Tablespoon of olive oil

3 garlic gloves minced

1-2 cups water for boiling

salt and pepper to taste

Directions:

  1. After peeling the vegetables cut them up in large 1 -2 inch chunks. Place in pot on medium-low heat with olive oil and herbs. Stir and sauté for 5 minutes. Add water, and cover, let cook until vegetables are soft 20-25 minutes.

  2. Strain water and herbs, and place vegetables aside in the strainer. Put the already used pot back on the burner, add butter and the minced garlic. Sautee for 3-5 minutes on low heat until garlic is slightly browned. Add the cooked vegetables, turn off heat, and mash together. Add salt and pepper to taste.

Enjoy!

End of Summer Clam Bake

A couple weeks ago I had a group of friends over for a delicious clambake! Most of the ingredients are cooked on the stove top, but then all the ingredients are mixed together to finish cooking on the grill outside. Such a great meal for a large group of people, and definitely a crowd pleaser! Shout out to my cousin Belinda, who gave me the original recipe! Check it out below.

Cooking time: 45min-60min.

Serves: 15+

Ingredients:

  • 6 fresh corn cut in quarters

  • 2 red onions sliced

  • 6 cloves of garlic minced

  • 2 lbs small yellow, red and purple potatoes

  • 4 meyer lemons sliced into 1/2 inch rounds

  • 4 links of chorizo or sausage of your choice

  • 2 sticks of butter

  • Old Bay to taste (2-3 Tablespoons)

  • 2 lbs raw shrimp, tail on

  • 100 clams

  • chopped chives for garnish

Directions:

  1. Boil potatoes in salted water until soft, about 15 min.

  2. Remove from water and boil corn for 5 min in the same pot. Remove corn and place on the side.

  3. Make the sauce by melting butter and mixing in minced garlic and Old Bay to taste.

  4. Create a foil surface on the grill with a 1/2” lip on all sides. Heat grill on high. Place clams in single layer on foil. Place potatoes and corn on top of the clams. Place red onions, sausage, and lemons on top of the corn and potatoes. Place shrimp as the very top layer.

  5. Drizzle butter garlic mixture over all the ingredients, especially over the shrimp.

  6. Sprinkle Old Bay over everything and close lid to bake.

  7. Cook until clams open and onions are caramelized, about 20 minutes.

  8. Sprinkle with chives for garnish.

  9. Serve on large platter, or allow guests to serve themselves right from the grill!

Serve with french bread, and sides of pasta salad and green salad. Enjoy!

Summer Corn Nectarine and Basil Salad

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This has been my favorite summer salad recipe for the past few years. Its perfect at the end of summer when the tomatoes are ripe and the corn is in season. Basil loves to grow in the hot weather as well, so this summer salad is seasonally perfect! Also, important to note that you don't have to cook anything in this dish. Everything is raw, yes you can eat corn raw, trust me, its crunchy and refreshing. Check out this simple and easy recipe below. Enjoy! 

Serves 2-4

Total time: 15 min 

Ingredients:

  • 2 ears of fresh corn shaved raw

  • 1 pint of grape tomatoes cut in half

  • 1/3 cup of fresh basil leaves chopped

  • 1 medium shallot diced

  • 1 ripe nectarine cut in 1/2 in cubes

  • 2 Tablespoons rice wine vineagar

  • salt and pepper

Directions: 

  1. Shuck the corn, no need to cook the corn at all, simply hold it vertical inside of a big bowl, thickest part touching the bottom of the bowl, using a sharp knife carefully shave the kernels off into the bowl. Shaving from the top down towards the bottom.

  2. Cut the grape tomatoes in half. And then cut the nectarine in 1/2 in. cubes, chop the basil and shallot. Combine all ingredients together in a medium sized serving bowl.

  3. Add in vineagar, and salt and pepepr to taste. Mix well and serve as a side at your next meal!

Enjoy! 

 

Healthy Potato Salad (no mayo)

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My rendition of what is commonly known as a "German Potato Salad." The other day before heading to a cookout where I was in charge of a few sides, I realized I had a bunch of potatoes, but no mayo. This is how my research into potato salad-sans-mayo began. My sister in law gave me her recipe, I researched a few others online and put together this delicious recipe. I am now a much bigger fan of mayo-less potato salads. Especially since most of these salads at cookouts end up sitting outside in the sun for a few hours! Check out the recipe below, and enjoy at your next cookout! 

INGREDIENTS

  • 2 pounds halved small potatoes (white or red)

  • 1/8 cup olive oil

  • 1/2 chopped onion

  • 1/8 cup apple cider vinegar

  • 4 sliced scallions

  • 2 tablespoons chopped fresh dill

  • 1 teaspoon toasted caraway seeds (optional)

  • 1 teaspoon smoked Paprika

  • Salt

  • Pepper

 

Directions: 

  1. Cover 2 pounds halved small potatoes with salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/8 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.

  2. Remove from heat and mix in 1/8 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, 1 teaspoon of smoked paprika and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.