Easy Red Lentil Curry

While we were in Yosemite last week, I ordered a red lentil curry one night for dinner and it was such a satisfying meal. Hearty, flavorful, comforting. I decided to try to recreate this dish in a really simple way. I didn't add too many veggies to the actual curry, but I served it with some easy steamed broccoli for some added nutrients and color. This is a really hearty vegetarian dish that comes together quickly!

Ingredients:

(serves 4)

• 1 yellow onion, diced

• 3 cloves garlic, minced

• One 1-inch piece of ginger, minced or grated

• 1 1/2 cups red lentils, rinsed

• 1 1/2 tbsp red curry paste

• 2 tsp coconut oil

• 1 can full-fat coconut milk

• 1 15-oz can crushed tomatoes

• 2 cups veggie broth (or chicken broth)

• Salt to taste

Directions:

• Over medium heat, heat the coconut oil in a large saucepan. Add in the onions and a pinch of salt. Saute for 5 minutes and then add the garlic and ginger. Saute for 2 more minutes.

• Stir in the curry paste for just about 30 seconds, until veggies are coated and it's starting to become fragrant.

• Add in the lentils, crushed tomatoes, coconut milk, and broth. Bring to a boil and then reduce to a simmer with the lid off for 20-25 minutes, until lentils are tender. Be sure to stir every so often so nothing sticks to the bottom

• Taste and add salt or a bit more curry paste if needed.

• Serve with rice and a green veggie of your choice!

Veggie Pad Thai

I love Pad Thai so much! It’s an incredibly flavorful and comforting dish, perfect for a lazy night at home. By making your own Pad Thai at home, you know exactly what ingredients are being added to your dish and can be assured it’s not loaded with hydrogenated oils and sugars (typical of take-out). Also, while under “shelter in place,” were not eating out much/at all, so this is the perfect way to satisfy some of our take-out cravings!

FYI - I used Forbidden Rice noodles, which is why they are black in color. Any rice noodle will work for this dish!

Ingredients:

(Serves 2)

Sauce:

• ¼ cup coconut milk

• 2 tbsp peanut butter

• 2 tbsp fish sauce

• 2 tbsp coconut aminos (or soy sauce)

• 1 tbsp rice wine vinegar

• 1 tbsp honey

Noodles:

• 6 ounces of pad thai rice noodles

• ½ onion diced

• 3 cloves of garlic, minced

• ½ cup frozen peas

• 1 head of broccoli, cut into florets

• 2 eggs, beaten

• 2 tbsp coconut oil

• Juice from 1 lime

Garnish (optional):

• ¼ cup of chopped peanuts

• Lime wedges

• Bean sprouts

Instructions:

• Bring a pot of water to a boil and cook rice noodles according to their directions. Rise with cool water and drain. Set aside.

• In a bowl, whisk together the sauce ingredients and set off to the side.

• In a large skillet, heat the coconut oil over medium heat. Add the onions (and a pinch of salt) and cook for about 5-8 minutes, or until softened. 

• Add garlic and broccoli and cook for another 5 minutes, or until soft. (Optional: add a splash of water to help cook and steam the broccoli)

• Push vegetables to one side of the pan and add the beaten eggs. Scramble eggs until cooked, approximately 2 minutes.

• Add the peas and sauce mixture, stirring constantly for about 2 minutes, or until it’s bubbling and thickens. Add the lime juice and give it all a good stir.

• Turn off the heat. Add the cooked noodles into the pan and toss to combine. Serve.

• Garnish however you’d like!

Optional: Choose whichever veggies you want to use in your pad thai!

Roasted Carrot Ginger Soup

This soup requires so few ingredients, yet it packs a ton of flavor! By roasting the carrots, they carmelize and add even more depth and complexity to this soup. Adding a little coconut milk adds richness and creaminess. I highly recommend doubling this and storing leftovers in the fridge or freezer for a quick weeknight meal!

Ingredients:

(serves 2)

• 8 medium/large carrots, halved and quartered

• 3 cups vegetable broth

• 1 tbsp coconut oil

• 1 tbsp avocado oil 

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 1 tbsp chopped fresh ginger

• ¾ cup coconut milk

• Salt and pepper to taste

Directions

• Preheat oven to 400 degrees

• Toss carrots with avocado oil and a couple pinches of salt and pepper. Roast in the oven for 25 minutes, or until caramelized and tender.

• Once carrots are almost finished in the oven, melt the coconut oil in a large sauce pan or dutch oven over medium heat.

• Add onion, a pinch of salt and cook for about 8 minutes (stirring occasionally) or until onions are soft and translucent.

• Add garlic and ginger and cook for another 2-3 minutes, stirring frequently

• Add the roasted carrots and vegetable broth. Bring to a boil and then reduce heat to a simmer for about 5 minutes. Add in coconut milk and stir.

• Blend in a blender or use an immersion blender until smooth. Taste and add salt if needed.

• Optional - garnish with pumpkin seeds

Butternut Squash and Cauliflower Soup

This nourishing and warming soup couldn’t be easier to make. Butternut squash adds a nutty flavor here and the coconut milk adds the perfect amount of creaminess. I love the warming spices of cinnamon and cumin, and when paired together, it brings about a subtle spiced earthiness flavor. My recommendation is to make a big batch of this soup and have leftovers for lunches! 

Ingredients:

(serves 4)

• 1 medium butternut squash, peeled and chopped into ¾  inch pieces 

• 1 head of cauliflower, chopped into florets

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 3 cups chicken (or vegetable) broth

• 3/4 cup coconut milk 

• 2 Tbsp coconut oil

• 1/4  tsp ground cinnamon

• ¾  tsp ground cumin

• Salt and pepper to taste

• ¼ cup raw pumpkin seeds, toasted (for garnish)

Directions:

• Heat a large pot over medium heat. Add coconut oil, onion, and and a pinch of salt. Cook for about 10 minutes, stirring every so often, until onions are softened.

• Add the garlic and cook until fragrant, about 1 minute.

• Add cauliflower, squash, and broth. Bring to a boil and then simmer until vegetables are cooked through and are easily pierced with a fork, about 15 minutes. 

• Add coconut milk, cinnamon, cumin, salt, and black pepper. Stir to combine.

• Use an immersion blender or blender and blend until smooth. Taste and adjust seasonings if needed.

• Garnish with a drizzle of olive oil, toasted pumpkin seeds, and a sprinkle of flaky sea.

Optional: Roast the butternut squash and cauliflower before adding to the soup. I made it both ways and didn’t feel that the roasting added that much extra flavor, but it’s up to you!

Roasted Carrot and Pumpkin Soup

This is a comforting soup that delivers a powerful dose of beta-carotene from both the pumpkin and carrots. Our body converts beta-carotene into vitamin A, which helps promote healthy skin, an efficient immune system, and good eye health. This soup is so tasty and will warm and nourish you on a cool fall or winter evening. Roasting the carrots allows their natural sugars to caramelize, giving this soup a sweet and nutty flavor. I’ll often double this recipe so I have leftovers that I can easily reheat for weekday lunches and dinners. 

Ingredients

(serves 4)

• 1 15 ounce can of pumpkin puree

• 10 large carrots, peeled and halved lengthwise

• 1 yellow onion, diced

• 3 cloves of garlic, minced

• 4 cups vegetable broth

• 1 cup coconut milk

• 2 tbsp avocado oil

• 1 tbsp coconut oil

• ½ tsp pumpkin pie spice (or cinnamon) 

• Salt and pepper to taste

Directions

• Preheat oven to 425 degrees

• On a baking sheet, toss carrots with avocado oil, salt and pepper.

• Roast for 35-40 minutes or until browned and tender

• Once carrots are almost finished roasting (with about 10 minutes left), heat coconut oil in a large pot over medium heat. Add onions and a pinch of salt. Sautee until soft and translucent. Add the garlic and cook for about a minute, stirring frequently. 

• Add in carrots, pumpkin, broth, and another pinch of salt. Stir and then bring to a simmer. 

• Add in coconut milk and pumpkin pie spice. Stir.

• Using an immersion blender or high speed blender (my preference), blend the soup ingredients until smooth. Taste and adjust seasonings if needed.

• Optional: serve with a drizzle of coconut milk and toasted pumpkin seeds.

Simple Green Curry

Served over brown rice with shrimp

I LOVE curries and used to order Thai takeout once a week to satisfy this obsession. I eventually tried making my own and realized how easy it was and how much better I felt afterwards. Take out Thai food is typically made with highly refined oils that can lead to inflammation and bloating. When making curries or other Thai food at home, you can control what goes into your dish and know exactly what you’re eating. I’ll often make veggie-heavy curries when I’m not in the mood for meat because I find them deeply satisfying and filling, especially when served over brown rice. Hope you enjoy!

Ingredients:

(Serves 2-4)

• 1 eggplant, sliced into 3/4 inch pieces

• 4 zucchini, cut into 1 inch slices

• 1 cup of mushrooms, cleaned and roughly chopped

• 2 cups of spinach leaves

• 1 medium yellow onion, chopped

• 1 tbsp coconut oil

• 1-inch piece of ginger, peeled and chopped

• 2 garlic cloves, minced

• 1 lemongrass stalk, outer layers removed and cut into 4 pieces

• 3-4 tablespoons Thai Green Curry Paste (I use Thai Kitchen because it’s easy to find or this one when I can find it because it has a lot more heat)

• 1 14 ounce can of full fat coconut milk

• 1 cup water

• Juice from 1 lime

• Salt and pepper to taste

Directions:

Here it is with cauliflower in place of zucchini.

• Warm a pot over medium heat. Add coconut oil, onions, and a pinch of salt. Cook and soften for about 10 minutes, stirring occasionally

• Add ginger and garlic and cook for two minutes, stirring frequently

• Add curry paste and stir for about 1 minute

• Pour in the coconut milk and water. Add the lemon grass. Stir.

• Add all vegetables except for spinach and bring the the mixture to a simmer. Cover with a lid and cook for about 15-20 minutes or until vegetables are cooked through. Add spinach and stir until wilted. Add lime juice.

• Taste and adjust seasonings: add salt, red pepper flakes or more lime juice if needed

• Serve

Serving suggestions: Serve over brown rice and garnish with basil and lime wedges

Additional Notes: You can substitute other veggies too, like cauliflower, sweet potato, and chickpeas. You can also throw in some shrimp or other protein. Shrimp only takes about 4 minutes to cook through so add it at the end!

Mint Chocolate Chip "Milkshake"

This is a perfect summer dessert or afternoon treat. An actual mint chocolate chip milkshake is loaded with sugar and most likely contains artificial coloring or ingredients, which can lead to unstable blood sugar levels and other negative effects on our bodies and overall health. This version is loaded with nutrients from the spinach, mint, banana, and avocado, but is creamy, decadent, sweet, and refreshing! I promise you’ll be super satisfied with this “milkshake,” and you’ll feel much better afterwards too!

Ingredients:

(serves 2)

• 4 cups spinach leaves

• ¾  cup of fresh mint leaves (or 4-5 drops peppermint extract)

• 1 banana (frozen if possible)

• 1 cup full fat coconut milk

• 1/2 cup water

• ½ an avocado 

• 2 tbsp dark chocolate (shavings from a chocolate bar or chocolate chips)

• Handful of ice cubes

Directions:

• Blend all ingredients (except the chocolate) until smooth. 

• Add chocolate to the blended smoothie and stir.

• Top with additional chocolate shavings

I am all about adding fresh herbs to dishes to enhance flavor, but also because they are packed with nutrients! Mint might just be my favorite one out there; I even have two varieties growing in my brand new urban garden. It has a clean and refreshing taste and can add a whole new layer of flavor to any dish. Read on for the health benefits of cooking with mint.

Health Benefits of Mint:

• Mint can improve digestion because menthol increases bile in the stomach, which helps us digest foods more easily

• Mint helps soothe an upset stomach because the menthol helps relax the stomach muscles.

• It can combat bad breath because the antimicrobial properties in mint can kill off bacteria in your mouth

• Studies show it can improve alertness and cognitive function; the scent of menthol stimulates the hippocampus area in the brain, which is responsible for controlling focus and clarity

• Mint can even help you overcome the common cold because of its antioxidants and antibacterial properties, but also because it contains menthol, which helps relax muscles, opening up airways and relieving congestion