Coconut Curry

As I was driving home from Michigan City, I was very tempted to go get chinese food from Tao Chen's. The only thing stopping me was the fact that I was wearing a large yellow t-shirt with no bra and large flannel pants...Don't ask.

So, I got home, and both my mom and I were hungry. I really wanted something GOOD. I opened up the cook book my BFF gave me (vegan and gluten free!!!), and found this awesome curry noodle recipe.

As with all recipes, I always make them my own. I certainly don't follow them to the T, and to my own demise, some are good and others are AMAZING. The one I made tonight was so yumazing I had to share it with you!!

Here we go!

Coconut Curry

One precaution: FOLLOW THE STEPS ACCORDINGLY OR ELSE YOU GET MUSHY VEGGIES!

1) Gather ingredients:

• 2 tbsp olive oil or coconut oil
• 3 cloves garlic, minced
• 5 leek leaves, chopped finely
• 2 cups red cabbage, chopped coarsley (good substitute: bok choy)
• 1 bell pepper (any color, I used what I had, which was green) chopped in 2 inch pieces
• 2 tsp of the following spices: garam masala, tumeric and chili powder, seasoned salt
• 1.5 cup coconut milk
• 3/4 cup vegetable stock (or if non vegan, any meat stock on hand)
• 2 tbsp nut butter (I used home-made cashew/almond/pumpkin/sunflower and it was GREAT)
• 1/2 tbsp gluten free soy sauce
• 5 oz. bean sprout noodles.

2) Bring wok to medium heat for veggies. Bring pot of water to boil for noodles.

3) Measure out coconut oil in one cup.

4) Measure out stock and nut butter in another cup and heat in microwave for 1 minute. Whisk together until smooth. (The steps go fast after this, so GET READY)

5) Add olive oil and garlic to wok, let cook for 2 minutes. 

6) Add all chopped veggies and let cook for 5 minutes.

7) Add spices, coconut milk and stock/nut butter mixture to veggies. Cook on higher heat for 5-7 minutes to allow some liquid to condense into a sauce. 

8) Drop noodles in boiling water for 1 minute!!! No longer, because they will cook further in the wok with the veggies. 

9) Add noodles to wok, combine thoroughly. Let simmer for 5 more minutes or until most of the liquid is absorbed. 

Serve hot, with optional crushed peanuts/cashews on top. This was so quick and simple, and YUMAZING!

This is a great vegan meal, but adding 10 oz cooked shrimp would make a nice non-vegan/vegetarian meal, as well. 

Let me know if you try it, and please tell me if you like it or not!!

Mets (wthout shrimp):

4 servings

Calories:255 each

...Amelia...

Coffee, chocolate almond milk, and banana smoothie

Good morning, all!

Today I woke up to my son screaming at 5:30a.m., followed by two projectile vomit sessions. To say the least, I was hoping for more sleep and not remotely interested in being active yet.

Jr. was having a hard time getting back to bed so we went and took a walk around 6am. Luckily he fell asleep on the ride! I walked for about an hour and then came home and did 1/2 of Kenpo X before he woke up.

I made him breakfast and created a yummy smoothie, with a boost of caffeine to kick start my mid morning.

Here is the recipe for my coffee and chocolate almond milk smoothie: there is a secret ingredient you won't expect, but it makes it GREAT!

1/2 of banana
1/4 c. Spinach with stems removed
1/2 cup chilled coffee
1/2 cup unsweetened chocolate almond milke (keyword: UNSWEETENED!)
5 ice cubes (I have the smaller, moon shaped ones. Traditional tray ice is bigger so use less.)

Put all ingredients in blender in that order, and blend until smooth. ENJOY!

If I had taken a photo, you would have seen the choco milk mustache, for this smoothie was chugable! So yum.

strawberry kiwi spinach smoothie with coconut milk

So I started a new goal today, and that is to feel comfortable in my bikini at my sons first birthday party on July 4th (yes, that is his birthday). I have a little less than a month to go, so im cutting my refined carbs to 1 - 3serving per week. This means no toast for breakfast, no pasta for dinner, and certainly no baked items until July.

Of course, no one can be perfect 100% of the time, but one can try. That's how I came up with 1-3 servings instead of NONE AT ALL! LOL!!

Here is the recipe for this nutrient packed, fresh, and delicious smoothie.

1/4 cup kiwi (2 kiwI)
1/4 cup strawberries (~4)
1/4 cup spinach
1/4 cup coconut milk
1/4 ice cubes

Put the ingredients in blender in that order and blend on hi for 1 min, or until smooth. Enjoy!

Vegan MaMa: 15lbs in 2 months

I wanted to write a quick post on how adopting a gluten free vegan diet (plant based) change my mind, body and spirit.

This isn't done yet and it needs revision.

My interest in a vegan diet began when I started taking a Hinduism class in January 2012. I was advised that this course, if you could fit it into your schedule, was one of the best ones around. This course was taught by Prof. George, in the theology department. The Hindu culture, coming from little that I knew about it, was always intriguing to me because of their interesting lifestyle (music, dance, attire, and intellectual level) and so I decided to learn more. What I learned was that they practice a whole different lifestyle over in India, including diet and how they practice medicine (Ayurvedic) and because of this, they are often healthier.


One of the biggest things in life is remembering this key piece of advice: KNOWLEDGE IS POWER.

The more you know about anything in life actually makes you the wiser person. You know why? When you don't know something, you are unaware of all the intricacies about that specific thing. Being ignorant is not bliss. People get diseases because they do not know that things are harmful to them, such as inflammatory causing reagents (which can include but not be limited to: food, drugs, hormonal imbalances, and mineral/vitamin deficiencies).

I briefly will state what has helped me change my life from being ~150 pounds to a slim, but not YET sculpted, 135 pounds in ~2 months. That is 15lbs in 60 days. The best part is, I am just beginning to have time to work out like I want. Imagine when I have the summer to train fully, every day, and not slip up because of stressful moments. Anyways, I was talking on a rant to myself...motivation!
 

The things that helped me lose 15lb in 60 days:

Going Vegan.

Going Gluten Free.

I also started moving: dancing, singing, crawling on the floor, picking up sticks in the yard, doing laundry....etc. Something little every day. The summer is approaching and what a better way to enjoy the nice weather than with a little bit out sunshine and activity.

Do it all, especially incorporating you FAMILY....Even babies. They love the food, love the activity

These are my tips. I will update photos when I can find them...I'm apparently missing many photos at this present time :(

Good luck and let me know how this works for you!!

Amelia

Quinoa Milk

Wow, I have never been happier with a new idea than this one.

Today, after creeping my  sister-in-laws Vitamix recipe book, i noticed that there was a very simple recipe for rice milk. I didn't have the cooked rice on hand, but I did have quinoa, which I love just as much, if not more, than brown rice. With that being said, I decided to make Quinoa Milk!

Recipe for Quinoa Milk:
1/2 C. cooked Quinoa
2 C. Water

Blend on high for approximately 2 minutes, or until all particles are very fine.
This recipe doubles easily, and does well without having to strain it. (Double the processing time, though)

On a slightly off topic idea, this new milk recipe is coming off of the upcoming notion that I am going to be weaning my son off of his baby formula and onto "regular" milk, yet I would never let cows milk be the type, for my family has a sensitivity with lactose.

Since I have been discovering how much allergies and sensitivities to foods can create a poor health/immune system environment, I am insistent on keeping several foods out of my life, as well as my sons: Gluten, Corn, Eggs, Lactose, Tree nuts, and Soy.

I use a little anagram GCELTS to remind me when informing others, as well as when I am trying to remember it myself.

Since Soy and Dairy are out of the picture, along with other nut milks, such as coconut and almond, I am turning mainly to rice and other grains that contain no gluten to give to my son as a nutritional source. I am hoping to make my own, in order to save money, and to make it the most nutritious as possible.

This was a good trial today. To make it a little tastier and coffee-matable (I like milk with my morning cup) I added a few things:
Honey
Cinnamon

*Don't give this to children under 1yr, as it does contain honey!! Keep the containers seperate and labeled with the type and date made.

Let me know if you give it a try!!!

Amelia

Mixed Veggie Sautee with Rice Noodles

Today, I was craving carbs. Being GF, I chose a rice noodle by Tinkyada, which is by far my #1 choice for any pasta/noodle out there. Great texture, firmness and taste.

I have been on an eggplant kick, and I had a very firm, small, deep pruple eggplant that I picked up from the Winter Garden Farmer's Market, which diced up beautifully.

For this recipe I used:

2Tbsp EVOO
1TBsp minced garlic
1TBsp minced white onion
1tsp minced ginger
1/2 c. Eggplant chopped
1/2 c. Zuccinni chopped
10 cherry tomatoes halved
1/2 c. baby bella mushrooms sliced
1tsp. Seasoned salt

1 cup rice noodle (boiled and drained)

I sauteed the first four ingredients to bring out the flavors, then added the tomatoes, eggplant, mushroom and then finally the zucinni. I gave each veggie a minute or two to sautee before adding the next. The order pertains to how long each veggie takes to cook. (I like well done eggplant, but tender zucinni!)

After the veggies are all done, season them with salt (and pepper, if you like that) and pour over 1 cup rice noodles. Stir, and enjoy!

Spicy Thai Tofu Stir Fry

Tonight I wanted to try a new vegan protein, so I decided to turn to tofu.
Honestly, I don't like using soy products, because of the various problems it can cause different people (I sometimes have stomach issues if I eat too much of it.), but I think that everyone can gain benefits from using a variety of foods, so try it! I shall repeat, I eat soy only in MODERATION (once/month at the most).

I was feeling like a nice Thai influenced recipe, so look for the ingredients that originate from Thailand throughout this recipe :-)

The ingredients are as follows:
(serves ~2)

4 Tbsp EVOO (I did 3-4 circles in the pan...)
4 Tbsp Low Soduim Soy Sauce
2 Tbsp Coconut milk
Ginger seasoning
Curry seasoning
1 Tbsp red onion
1 jalepeno
1/2 Tbsp. minced garlic
1 package Extra Firm Tofu
2 large zucinni or yellow squash
1/2lb asparagus
1 cup mini portabella mushrooms
1/2 cup cauliflower

1 cup cooked brown rice

1.) In large wok or pan, add EVOO, Soy Sauce and minced garlic, diced Jalepeno (I used the seeds to make it spicy, but you can omit if you don't like spice) and minced red onion. Let all ingredients simmer on high heat, until you smell the aromas of the veggies.

2.) Remove tofu from package, drain water and cut into 1 inch pieces. Add to pan. Allow the tofu to cook on medium heat for ~8-10 minutes to absorb the flavors so that you are not left eating a bland tofu. It soaks up whatever flavors it is cooking with very readily.

3.) While the tofu is cooking, chop all remaining vegetables into bite sized pieces. Add to pan after 8-10 minutes of the tofu cooking. Add the coconut milk and stir to combine all ingredients. Cover for 15 minutes or until all veggies are tender.

4.) Serve over 1/2 cup brown rice for a complete protein filled meal. This is not only low calorie, but also a complete protein with the vegetables, tofu and and brown rice.

Enjoy!!!

If you have nutritional questions, please do not hesitate to ask. I guestimated this recipe to have 320-380 calories per serving.