Last night I tried my hand at red curry and it turned out surprisingly well! Kevin absolutely loved it which is always a win! #husbandapproved and #kidapproved .The best part... it was really simple and can be made in 30 min! Add chicken, shrimp, or tofu for some added protein! Enjoy!
1 tablespoon olive oil
1 large shallot
4 garlic cloves , minced
2 tablespoons grated ginger
1/4 cup red curry paste
1 (14.5oz) can full-fat coconut milk
1 (14.5oz) can lite coconut milk
3 tablespoons low sodium tamari sauce (found at any grocery store)
2 TBS sriracha (optional)
1 (10 oz) rice noodles or ramen
2 cups broccoli florets
1 cup sliced carrots
1 cup sliced red pepper
Scallions to sprinkle
Sesame seeds to sprinkle
Heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until you can smell the garlic. (My favorite smell ever btw). Next, add the red curry paste, coconut milk, sriracha, tamari, and bring to a boil. Turn down to a simmer and...
If you have followed us for awhile, then you know we are all about those quick and easy meals! This one is no exception to the rule. These easy chilaquiles take minutes to make and your entire family will love them! Crispy grain-free tortilla strips with salsa, black beans, 2 eggs, and a little cheese and scallions.. so good! Feel free to add some shredded chicken or grass-fed beef for even more protein! Recipe dEATS below!
handful (enough to cover skillet) of Siete grain-free tortilla strips
salsa (we brushed each chip and layered about 2-3 TBS on top)
2-3 TBS black beans
5 cherry tomatoes, sliced
2 TBS shredded Monterey Jack cheese
scallions, cilantro, black olives, and avocado for topping * optional
Preheat oven to 400 degrees F.
Layer the bottom of your cast iron skillet with tortilla chips, and pour salsa over the chips (we used a brush to cover all the chips) then layer with more chips and more salsa.
Add cheese and...
We get asked a lot if sweets are something that we incorporate into our diet and the answer is OF COURSE! We love to have a sweet here and there, especially ones that are made of clean ingredients like these carrot cake collagen balls! Packed with protein, healthy fats, and veggies! Perfect for a quick snack or after dinner treat! Recipe below!
1/2 cup pitted medjool dates
1/4 cup oats or almond flour
1 medium carrot, peeled and grated
2 TBS peanut or almond butter
1/4 cup shredded unsweetened coconut
1 scoop @vitalproteins collagen peptides
1/2 tsp vanilla extract
Dash of cinnamon
Dash of ginger
Sprinkle of salt
Blend ingredients in food processor and use a tablespoon to roll dough into balls. Roll in unsweetened coconut and put in the refrigerator until firm. Enjoy!
Serving Size: 2
1 healthy fat
The title explains it all... COLD BREW COCOA ALMOND BUTTER CUPS! Perfect for when you need that little bit of sweet in your life!am so happy with how these turned out! @starbucks cold brew coffee with @revivalfoodco coco love almond butter... a match made in heaven! Recipe dEATS below
3/4 cup melted coconut oil
2 Tablespoons cold brew coffee
1/2 cup cocoa powder
2-4 tablespoons pure maple syrup ~3/4 cup @revivalfoodco coco love almond butter
Paper muffin cups
Sea salt for topping
Melt coconut oil and add in cold brew coffee, cocoa powder, maple syrup, and a pinch of salt while oil is hot. Whisk until well combined. Pour 1-2 TBS of mixture into paper cups in a muffin tin. Drop a small spoonful of almond butter, then add remaining chocolate mixture to cover each cup. Sprinkle sea salt on top and freeze overnight! Enjoy!
Coach Bailey is very picky when it comes to chicken salad. She doesn't don’t like it too creamy, too dry, but jussstttt right! (This is starting to sound like an old-time fairy tale). Which is why this is her go-to chicken salad recipe! She swaps plain Greek yogurt in place of mayo and adds in a little curry powder for some extra flavor! Recipe below!
1/4 cup plain Greek yogurt
1 teaspoon curry powder
2 teaspoons water
1 cup shredded rotisserie chicken
3/4 cup golden delicious apple
1/3 cup diced celery
3 tablespoons golden raisins
1/4 cup red grapes, sliced
2 green onions, optional
1/8 teaspoon salt
Combine Greek yogurt, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the chicken, chopped apple, celery, raisins, grapes and salt; stir mixture well to combine. Cover and chill. Enjoy!
We love a good casserole here at Fit Mama In 30 especially when it contains quinoa, cheese, and oh yeah... crispy broccoli with panko bread crumb topping! This is a family favorite, and hopefully one at your home as well! It is a little longer than 30 minutes but totally worth it! * Add shredded rotisserie chicken for more protein!
One of coach Bailey's favorite salads to purchase at Whole Foods is the spinach orzo salad ! However, it can get pricy if purchased in large quantities, so we decided to try and make it on our own using the new @eatbanza rice (can use orzo too)! It turned out soo well and is completely addicting! Recipe below
2 cups @eatbanza Rice
5 tbsp Olive Oil Seperated
Red Onion Chopped Finely
¼ cup Kalamata Olives
1 celery stalk, diced.
2 cups Spinach Chopped
5 Basil Leaves Chopped
Sprinkle of garlic powder or to taste
cup Rice Vinegar
¼ cup Feta Cheese Crumbles
Splash of balsamic vinegar
Salt & Pepper To Taste
Cook @eatbanza rice according to the package directions then drain and rinse using cold water. Add @eatbanza rice to a large bowl and stir in 3 TBS olive oil to prevent clumping.
Heat 2 TBS olive oil over medium-high heat in a saucepan and cook spinach and basil leaves until wilted. About 2-3 minutes. Let cool a minute and add to bowl.
If you are looking for a way to add more vegetables to your diet then this dish is a must make!! We used Green Giant's Cauliflower Risotto Medley to make this creamy mushroom risotto. It comes with riced cauliflower, bits of asparagus and mushrooms. We added peas as well! Be sure to look for it in the freezer aisle at your next grocery visit!
2 TBS olive oil
1 cup chicken broth
1-2 shallots diced
1 garlic clove
1 bag Green Giant Cauliflower Risotto Medley
1/4 cup peas, frozen
1/2 cup Parmesan cheese
1/2 cup dry white wine
Salt to taste
Ground black pepper to taste
Fresh parsley, chopped
*tip-add a little milk or whipping cream do make more creamy
Heat olive oil in a pan and sauté shallots and garlic. Add in broth and white wine. Let simmer until shallot is translucent. Add in cauliflower risotto medley, salt, pepper and cook until some of the water is evaporated. Add in grated Parmesan and peas. Stir until well combined and creamy about 5...
Let's be real.... quinoa by itself can be a little bland and well... boring. However, when you add roasted vegetables, garlic tahini and spices... it is taken to another level! We have this one on repeat and we hope you do too! Feel free to add your favorite protein as well!
1 tbsp olive oil
1 butternut squash (or 2 medium sweet potatoes) cubed
1 large head of cauliflower cut into small florets
1 tsp ground cumin
1 tsp ground turmeric
A pinch of salt and pepper, to taste
1/2 cup cooked quinoa
1/2 cup cooked edamame
1 cup kale chopped with stalks removed)
1 cup spinach leaves
2 TBS pepitas.
FOR THE TAHINI GARLIC DRESSING:
4 tbsp tahini
1 tbsp balsamic vinegar
4 tbsp boiled water
1/2 tsp garlic powder
(optional) 2 tbsp nutritional yeast
(optional) 1 tsp miso paste
It’s warming up in the Midwest for a short time and we aren’t complaining! Speaking of warming up... we are loving this stuffed pepper soup! So easy and can be made on the stove or in the instant pot! Recipe below!
3 cups cooked brown rice (we use Uncle Bens 90 second rice)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
1 can (14.5 oz) cans petite diced tomatoes
1 jar @Classico_sauce ( we use Classico Rustico)
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
1 bay leaf
salt and fresh pepper to taste
In a large pot brown ground meat on high heat and season with salt.
Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.
Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram, bay leaf and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
Remove Bay Leaf...