Broccoli Coconut Curry with Rice

When it comes to dinner, Nate and I are creatures of habit. When we find something we like, we stick to it and use it in rotation for a few weeks until we need something new. We also like easy! We don't have a ton of time at night to hang out with Gabe before he's asleep so quick and easy dinners are go-tos at our house during the week.

This recipe was a fast favorite at our house. It's light and flavorful, and it fills you up without weighing you down.

Ingredients

• 3/4 cup canned coconut milk 
• 2 tsps curry powder
• 2 cups broccoli florets, chopped 
• 2 cup broccoli slaw (cut into small pieces to mimic rice) 
• 1 cup cooked rice (we like to use brown rice) 
• 2 tbsps raisins 
• 4 tbsps raw cashew pieces 
• sea salt to taste 

Directions

1. Heat up a large skillet over medium-high heat. Add in coconut milk 
   
2. Stir in curry powder and heat through for two minutes. 
3. Add the broccoli florets and raisins and cook until tender, about 4-6 minutes. 
   
4. Chop the broccoli slaw (quick tip: use kitchen scissors and cut!) into rice-sized pieces. In a microwave safe bowl combine the broccoli slaw "rice" with cooked brown rice. Heat through in the microwave. 
   
5. Top rice mixture with coconut curry mixture. Sprinkle each serving with 2 tbsps of cashews and add sea salt to taste. 
   

Tah Dah! Not only is this quick and easy, it also has a hearty serving of vegetables which will keep you feeling full until bedtime. This recipe makes two servings. We love doubling the batch and taking some to school for lunch the next day.

Enjoy!

If you're interested in joining one of my healthy lifestyle accountability groups to learn more about meal planning, nutrition, and fitness, please fill out this FORM and I will get back to you shortly. 

Clean House = Clear Mind

Sometimes anxiety gets the best of me. This happens especially when there's a change to our routine. Even if it's something that is expected. Soon Nate and I will be heading back to school (we are both teachers). Once we get back into the swing of things, I'm fine. I like the routine of the school year minus the fact that I don't get to spend as much time with my little man. (Good thing he loves his preschool!)

When I get anxious I feel like everything is magnified. ESPECIALLY  a messy house. Even though we had many other things to do today, I needed the house clean in order to get anything else accomplished. It may sound silly, but as soon as Nate and I divided the house and started to clean, I could feel the stress melting away. Cleaning is semi-therapeutic for me. There's just something about having a clean house that allows me to feel at peace and have a clear mind. Who can relate? 

After the house was clean I was able to focus on my business, meal planning, and all of the other things that needed my attention for the day. Most importantly, I was able to have more patience with Nate and Gabe. 

All of my stress got me thinking about making a simple cleaning schedule for us to use this school year. I want to try to avoid this stress in the future. I also would love to have more time to spend and be present with Nate and Gabe on the weekends, instead of worrying about the house being clean. The one I created is based on the rooms in our house, but I thought I would share in case anyone feels like they're in the same boat as me.

Here it is!

I hope you all find this as helpful as we do! I'd love to hear if you feel the same way I do, or if you find yourself in need of a cleaning schedule like this one. Happy Sunday! 

Thai Salad with Homemade Peanut Dressing

We have been on a salad kick lately! They are so good. They fill us up, and we know we're getting a healthy amount of vegetables. When it comes to salads, I like my salad to have lots of extras: crunchy veggies, a small serving of nuts or seeds, edamame, feta... you name it! I actually eat around my lettuce and leave those extras for the end because they're my favorite part to eat!

This salad is PERFECT when it comes to the extras. Crunchy red pepper and edamame as well as cashews and a homemade peanut dressing for a dose of healthy fats.

Ingredients: 

Salad: 
2 Cups of Spring Salad Mix
1/4 cup shelled edamame
4 oz cooked chicken breast, shredded or sliced
1 mini cucumber, sliced
1/4 red bell pepper, chopped
2 tbsp fresh cilantro
2 tbsp raw cashew pieces

Peanut Dressing: 1 1/2 tbsp natural peanut butter
1 tbsp water
1 tbsp lime juice
1/4 tsp low sodium soy sauce or coconut aminos
a sprinkle of ground red pepper (cayenne) to taste

Directions: 

1. Place 2 cups of spring salad mix on your plate as a base

​2. Add shelled edamame​

​3​

. Slice and add small cucumber to salad mix

​4​

. Slice and Chop bell pepper, add to salad

​5​

. Chop cilantro and add to the top of the salad

​6​

. Add cashew pieces

7​

. Add shredded chicken breast to the top

​8​

. To Make the Dressing: Add all ingredients to a bowl and whisk. If it is too thick, add a TINY amount of water to thin.

​9​

. Top salad with dressing and enjoy!

I hope you enjoy this recipe as much as I do! I run healthy accountability groups each month where I share recipes, meal plans, and help others achieve their health and fitness goals. If you would like more info on my upcoming groups please fill out this form and I'll get back to you soon!