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HEALTHY DINNER CLUB 01


Last night was the first night of a healthy dinner club that I joined, led by my friend Paul. He sends out a couple of different healthy recipes to a small group of people, everyone brings the dish and then we all share. It was really cool to see different people's versions of the same dishes. They were all a little different. This week's "special ingredient" was curry. Listen, I love curry so I was a happy girl. It's a powerful spice full of antioxidants and these dishes are vegetable and protein rich and so, so yummy. I'm so excited to share these new-to-me recipes with you. We will be meeting one to two times a month. When preparing fresh food I find that it saves a lot of time to do a lot of the prep up front, that way when dinner time rolls around you can get a healthy, warm meal on the table in a flash.



Curry Chicken:

-Mix the ginger root, garlic, curry powder, sea salt and black pepper in a large bowl.
-Chop the chicken breasts into 1" pieces and put in the bowl with the ginger, garlic and spices.
-Coat the chicken with the spice mixture and set aside.
-Wash and prepare the mushrooms, zucchini and bell pepper. Set aside.
-Over medium heat, add 2 Tbs coconut oil to a large skillet.When hot, add the chicken, mushrooms, coconut milk and lemon juice to the pan. Simmer over medium heat for 15 minutes.
-Add the zucchini and bell pepper, and continue to cook until chicken is done (about 5-10 minutes).
-Garnish with chopped cilantro, cucumber and red onion.
*tip: marinate the chicken and chop all of the veggies in advance. i also added one can of coconut milk in the beginning and then the second can after I added in the peppers and zucchini.

Curry Cauliflower Rice:

-Wash and rough chop the cauliflower.
-Place it in a large skillet with coconut or olive oil and cook over medium high heat until slightly softened.
-Place the cauliflower, curry powder, green onion and cayenne into a food processor and pulse until it has a grainy rice-like consistency.
-Season with sea salt and freshly ground black pepper.

The trick to the cauliflower rice really is a food processor. The people that used one really achieved a "rice-like" texture and it was so satisfying mixed with the Chicken Curry. So awesome. Enjoy!

7 comments :

  1. How fun! What a great group to be a part of. Dinner looks yummy :)

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  2. Yum! Thanks for sharing your recipes! What are your thoughts on Rice Bran Oil? HAve you ever used it?

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    1. hi jayne! you are so welcome. i've been thinking about new ones since you asked me a while ago. i have not ever used rice bran oil, but since i don't really eat either one i'm not sure how great the oil would be for you... coconut oil really is the mamajama. will look into it though... xo

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  3. I have been wanting to try that "ricing" trick for cauliflower! I even bought a head this week. I will def. be trying this. yum!

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  4. Yum! Definitely trying this one. :) Cauliflower rice is the best, don't you think?!

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  5. What a fun idea; I love curry, we make it at leasta few times a month. The Cauliflower and Rice looks delish!

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