Recipe Box: Thai Red Curry

Shortly after our wedding, Clay and I decided that we wanted to change our diet. Again. Not entirely surprising, if you know us at all (I write about food a lot)… but this shift was definitely bigger than any we’d done before.

We’d been watching Food Inc., which we’d both previously seen, and it reignited our concerns about factory farms and agribuiness’ negative impact on the environment. Since ultimately we vote with our dollar, we decided to try being vegetarian – choosing not to buy meat, and really looking into where our food comes from.

This shift has been really eye opening all around. Since we also pay pretty close attention to our macronutrients to ensure that we are still getting the appropriate amount of protein, fat and carbohydrates, we’ve had to really consider carefully the types of vegetarian food we depend on. Turns out it isn’t as difficult as you might think to get plenty of protein with vegetarian food sources. We end up eating a lot of tempeh, tofu, and tofurky sausages to help us hit our numbers – and truth be told, everything is super versatile and very tasty.

We still try to eat pretty clean: no added sugars, lots of vegetables, very little processed food. While now we eat a lot more carbohydrates than previously, I’ve found – and I think Clay would say the same – that my body appreciates a more carb-heavy diet. I find myself with more energy, which is vital to fueling my workouts. I also find myself feeling lighter. Figuratively, if not literally. Being vegetarian has allowed me to eat much more intuitively, which has allowed me to feel significantly less stressed about food. I still track everything in My Fitness Pal and eat clean, but I also allow myself to enjoy cookies or Halo Top or pancakes. Consequently, my body feels good and so does my mind. This works for me – and while it may not be everyone’s cup of tea, it certainly fulfills my desire to have a positive impact on the planet as well as a healthy lifestyle.

Three cheers for finding peace with food.

One of our favorite go-to recipes while on this vegetarian venture has been Thai Red Curry from Cookie and Kate.

This recipe is super easy (we modify it a bit to cut out the sugar and the rice (sometimes we make it and sometimes we don’t). To make the prep easier, we’ll often split up the tasks: Clay will cut all the veggies beforehand so when it’s time to make dinner, all I have to do is assemble the pieces. We also add tofu to bump up the protein content, and it’s super delicious.

Give it a try!

INGREDIENTS

  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
  • 2 tablespoons Thai red curry paste
  • 1 can (14 ounces) regular coconut milk
  • ½ cup water
  • 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
  • 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar (we don’t do this)
  • 1 tablespoon tamari or soy sauce (we use coconut aminos)
  • 2 teaspoons rice vinegar or fresh lime juice
  • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

INSTRUCTIONS

  1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
  2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
  4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
  5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Luv for Luvo!

Disclaimer: I received Luvo meals to review as part of being a BibRave Pro. Learn more about becoming a BibRave Pro (ambassador), and check out BibRave.com to review find and write race reviews! All opinions are my own and no further compensation has been given.

The lazy days of summer haven’t exactly been lazy around these parts. I’m a stay at home mom and while I love having my kids home with me (mostly), means that I’m more “on call” than I am when they’re at school.

It means a lot of swimming, going to parks, visiting the aquarium and the zoo, and of course, the never-ending questions about food. “Can I have a snack?” “When’s lunch?” “What are we having for dinner?” These boys of mine like to eat. They expect to be fed three meals a day and multiple snacks thrown in for good measure!

There are days when we are all in agreement with what to eat, which is absolutely lovely. And then, there are (more often) days when I rattle off about three choices before resorting to peanut butter and jelly sandwiches.

It’s on those days, I’ve been treating myself to the Luvo meals that I’ve been able to try through BibRave!

Chicken in BBQ Sauce with white chicken, millet grits, and collard greens.

In the past, I’ve shied away from frozen meals because I’ve always found them to be… well, not very tasty. Before opting in for the Luvo meals, I perused the website and was pleasantly surprised.

While I am not vegan, gluten free, nut free, vegetarian, or dairy free, I do appreciate a company that caters to those who are. As for worrying about rather the meals would be tasty, it was a non-issue! The food was flavorful and the texture was how it should be (meaning that the veggies were crisp, the meat was tender, etc.)

Roasted Cauliflower Mac and Cheese (and a clementine, which I added)

My favorite of the bunch was the Roasted Cauliflower Mac and Cheese bowl. It’s cauliflower with brown rice noodles and panko style topping in a creamy sauce. If you’re a label reader, like I am, check out the nutrition facts.

Another Luvo bowl offering is the Chicken Harissa & Chickpeas. I am picky on my spice level and even though it says “a little spice” this was a bit too much for me. Never fear though, my husband came to the rescue and finished the bowl (and liked it just fine, thank you very much).

Chicken Harissa & Chickpeas

Red Wine Braised Beef and Polenta with Roasted Brussels Sprouts, Butternut Squash & Cranberries – yummy!

I attempted to step out of my comfort zone and pick Luvo meals that I wouldn’t normally try, including the Kale Ricotta Ravioli Bowl. It was really good! I wanted to try the Planted Power Bowls too, but sadly neither of my local stores had them in stock.

I heard from other BibRavePros that they were able to track down breakfast meals, which I would have loved to try, but sadly it seems that Luvo is no longer making them.

Kale Ricotta Ravioli – you lost me at Kale but pulled me back in with the Ricotta and Ravioli

These meals are about making good and healthy choices, without sacrificing time with my kiddos. Their 3-2-None philosophy is one that I think we can all get on board with, not only as athletes, but as people looking for the best options for our bodies.

Do you have a favorite quick meal? What do you try to incorporate into your meals? 

Join the BibRave team for the Luvo Healthy Meals Twitter chat on July 18th, 9pm, hashtag #Bibchat! I’ll be there under @scootadoot. It’s always a lot of fun and there will be a couple of Luvo giveaways for a few lucky participants!

Fellow BibRavePros had the opportunity to try Luvo Meals too! Check out their thoughts!

Made (and Remembered) With Love

On Tuesday, I found out that a good friend of mine – someone I’d known since middle school, who I’d skiied with, gone to school with, laughed with, learned with – was killed by a predatory bear while doing field work in Alaska.

Every day, I open Facebook and another one of Erin’s many friends or family members has written something beautiful about her. They’ve shared happy memories, amazing pictures of her adventures… and it’s at once so sad and so comforting to know that she was so well-loved.

She brightened so many lives and it’s just effing awful that she’s gone because the world is missing out on the incredible person she was and had yet to become.

Erin was always cooler than all of us.

Tuesday evening, I needed to do something with my hands so I could think about something else for just a little while. Tuesdays in the summer are also traditionally pancake nights in our house, so I pulled out my sourdough starter and got to work.

This starter is special to me for a couple of reasons. One, it was a gift from my mom for my wedding. Two, it’s starter she made in Alaska and feels like home. I needed a little bit of home this week. 

Along with the starter, my mom gave me a few of her sourdough recipes: brownies (omg), biscuits (below), and pancakes. The biscuits might be my favorites, but they’re all delicious. 
The sourdough pancake recipe as become my go-to this summer, though. One batch makes a huge stack of the most delicious ‘cakes ever. Clay likes his with chocolate chips, I take mine plain, and lately, my mom has tried making them with slices of apple baked in. As is the case with most pancakes, the possibilities are nearly endless.

My mom’s pancake recipe is as follows, for anyone interested in trying for themselves. If you want to try your hand at making sourdough (if you don’t have some already), it’s actually pretty simple. King Arthur Flour has a great post about how to do it.

I usually add a little flour (around 1/4 cup, maybe less) to the batter, because I like my pancakes a little thicker, but the recipe as-written is generally perfect. Seriously. Look at these.

Mom’s pancakes this week became comfort food – and I’m okay with that. They reminded me of home and home is where I want to be right now, to be close to the community I grew up in, and to give hugs to those who need them.

Erin was a little spark of magic on earth.

This weekend, Clay and I are going to go climb some mountains I think – feels like an appropriate way to honor Erin and remember her adventurous spirit. <3

 

Feed Your Face: Thrive Market and Eating Evolved

Raise your hand if you like food.

*raises hand*

Now, raise your hand if you like food delivered to your door?

*Hand still raised*

Keep that hand up if you like that delivered food to actually save you money AND benefit other people?

*Both hands in the air*

Well, my friends, have I got something for you.

For the past year or so, I have been a member of Thrive Market, an online grocer of sorts, and I’m a little bit in love.

Thrive Market is a membership community that uses the power of direct buying to deliver the world’s best healthy food and natural products to our members at wholesale prices, and to sponsor free memberships for low-income American families.

Thrive is great because it gives me easy access to a lot of the typically more expensive paleo ingredients that I use in a lot of my cooking. AND Thrive not only ensures that the consumer pays less than retail, they also provide healthy food to low-income families. How great is that.

Here’s how their model works:

It’s seriously so great. I place an order probably once every two weeks, stocking up on baking ingredients like coconut flour, maple sugar, almond flour, or condiments like Sir Kensington’s Special Sauce (I’m obsessed with this right now) and snacks that are sometimes harder to find in my local grocery store. I save a few pennies on my purchase (yay for me!) and I feel good about how my dollar is giving back (yay community!).

Which leads me to my next rave this week: I generally follow a flexible dieting plan (not an official program, I just track my macros and food myself in MyFitnessPal). The flexible part of this plan is that I can still treat myself so long as at the end of the day, my macro profile remains balanced. Granted, I don’t take this to mean that I should go balls out on donuts or cookies all the time, but there are definitely days where based on what I’ve prepared and planned to eat, I can have some kind of treat.

A lot of times, I want that treat to be ice cream. But lately, I’ve been treating myself with Eating Evolved chocolate. Eating Evolved explains:

We have a guiding principle that influences every decision we make — Chocolate: It’s Food, Not Candy. When chocolate is done right, it’s a delicious, antioxidant-rich superfood — a far cry from the commoditized, sugar-filled milk chocolate candies that line supermarket shelves. It is this principle that also drives our simple mission, which is to be the go-to chocolate for health conscious consumers. We know what it’s like to have nothing suitable on the market, and we work hard to solve that problem every day.

It’s Food, Not Candy. DUDE. That’s like… probably one of the most profound things ever said about chocolate. Which makes me super happy, because there are few things in this world that I love more than chocolate. Like, maybe two things. Clay and cheese. But even cheese is a toss-up.

All of Eating Evolved’s products are gluten free, dairy free, soy free, refined sugar free and they are paleo and vegan, which is totally rad if you’re looking for a treat that is compliant with some kind of dietary plan.

They have a number of delicious snacks, but my favorite by far are their coconut butter cups. These dark chocolate cups filled with coconut butter are to dieeeee for. My favorite flavor is probably the caramel & sea salt, closely followed by the classic… but mint is right up there, too. I usually get a few packets of these with my Thrive Market order, toss them in my freezer, and bust one out for an after gym snack.

I can’t recommend Thrive or Eating Evolved enough. Big ups to both of these companies for fueling my workouts and my life – deliciously!

Review: Gainz Box

I don’t know about you, but I love subscription boxes. There’s just something fun about a box showing up on my doorstep with cool, curated stuff just for me. I’ve previously done Stride Box, I’m a frequent Stitch Fix-er, we currently subscribe to o the Wizarding World of Harry Potter Loot Crate, and I recently signed up to try gainz box.Gainz Box delivers a number of specially curated CrossFit and weightlifting products to your door – now, disclaimer, I don’t do CrossFit. I enjoy following CrossFit athletes and many of my workouts use elements, but I’ve never been to a box nor have I ever done a class. That said, I still felt like gainz box has products that were for me! I was thrilled to receive mine this week and was excited to see how the products could work in my gym life.

Each box could contain the following elements: apparel, supplements, equipment, snacks, collectibles, and since the boxes are curated by different experts each month, you also get a bit of their knowledge.

The February box was put together by Julian Alcaraz and Miranda Oldroyd – both well-known and seasoned CrossFit Games athletes. The products included are some of their favorites and the included write up gives you details about what’s included, as well as some discount codes if you want to buy more!

The first thing I pulled out of the box was WOD Welder hand cream. This moisturizer is supposed to increase the elasticity of your skin and help repair your callouses, ultimately protecting them from nasty rips and tears. I have some gnarly callouses from all of the barbell work I do, and I can tell you I need all the help I can get. Plus, it smells good and isn’t too heavy or greasy. That’s a win!

You guys. I love tea. A lot. I drink tea every day – usually hot, because it’s the easiest to make at work. But yeah, tea is great. I was super excited to see this in this box and I was even more excited to see that it was just that: tea – nothing extra added, tea and water. Paleo, no added sugar. I had this at work yesterday, and omg. It was awesome. I need to get my hands on more of these, because it’s starting to get warm in Virginia and iced tea is my jam. Gimme.

Also included? A shaker bottle. I probably have… six… seven shaker bottles? Clay and I use these daily, whether it’s for preworkout or protein shakes. One can never have too many. I threw this one in my gym bag, where it will probably live permanently, or get migrated to my office, so I have one there. 

Getting new workout clothes is maybe one of my favorite things ever – and this box had not only this v-neck tee from Wod Gear, it also included a pair of socks. I haven’t tried those yet (I’m picky about my socks), but I wore this shirt to the gym yesterday and it was great. Typically, I don’t wear sleeved shirts when I work out, but this one’s sleeves are short enough that I didn’t get too hot. It’s a nice add to my collection. All in all, I was really pleased with what I got this month. This box is a little pricey – for the month to month subscription it’s $32, but the value is great. You’re getting approximately $75 worth of gear for about half the cost. And with the coupon codes included as well? Yeah. I approve.

I’m going to keep my subscription for another month or two for sure – I’d like to see what other boxes look like and I definitely don’t mind getting some new swag in the process. I’ll say it again, you don’t have to be a crossfitter to subscribe to gainz box – honestly, I found everything in this box useful to me as someone who weight trains regularly. If you do, too, check it out! You’ll get some great products, and maybe you’ll be exposed to something you haven’t tried before.

 

Recipe Box: Gingerbread Crinkle Cookies

Bake. All. The. Cookies.

We all know I love to bake. I’ve been baking all summer, working on finding the perfect recipe for my wedding cake. I instituted #FridayBaking at my office, and often bake Pinterest finds in our office kitchen. So, it should be no surprise that between Thanksgiving and Christmas, I end up baking A LOT of cookies.

This probably has something to do with the nostalgia that baking Christmas cookies carries. As a kid, I can remember enjoying many a cookie-baking day with my mom and my sisters, yelling “OVEN’S OPEN” any time we had to put a new batch in or take a done batch out. Frosting cookies with my Girl Scout Troop. I’ll be home for Christmas this year for the first time in five years, and my mom is already planning what cookies we’re going to make. I can’t wait.

ANYWAYS. When we were invited to a friend’s Thanksgiving dinner, I offered to make a side (Brussels Sprouts with Bacon), but I also decided that I would contribute a dessert. Typically at this time of year, I stick to some family favorites: peanut butter blossoms, candy cane cookies, pecan balls. But, I wanted to try something a little different.

Some Pinterest searching later, and I stumbled upon a recipe for gingerbread cookies from If You Give a Blonde a Kitchen. My interest was piqued. I love gingerbread, but somehow, it doesn’t make it’s way into my regular holiday cookie rotation. As I threw these cookies together, all of the spices and smells got me super stoked for more cookie baking and Christmasing with my family.

Gingerbread Crinkle Cookies

Ingredients

  • 3 cups unbleached all-purpose flour
  • 3/4 cup dark brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
  • 3/4 cup molasses
  • 2 tablespoons milk
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners’ sugar

Instructions

  1. With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
  2. Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.
  3. Preheat the oven to 350 degrees F. Line the 2 baking sheets with parchment paper.
  4. Take the cookie dough out of the fridge and begin rolling the dough into balls, about 2-inches in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.
  5. Bake the cookies until set in the centers, 10 to 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature.

What are some of your favorite Christmas cookie recipes?

Recipe Box: Beef Stir Fry

Friends, today is a hard day. I don’t want to preach or soap box, but I needed to say that if you’re feelings are raw or your heart hurts or you’re feeling vulnerable this morning, know that you are not alone. I’m feeling that right alongside you – and I know that the best way to move forward is to take care of each other. We’ve all got each other, no matter our differences. We can heal.

I’m finding it hard to write with my usual sense of joviality today, but I do have a recipe to share, and it’s a good one and definitely hits the mark on the healthy/delicious scale. One of our go-to meals is stir fry, but its rare that we make it with anything but chicken. And if I’m being quite honest, I’m over all of the chicken. Too much chicken. All the time.

So, in meal planning for this week, we took a stroll through Costco and picked up a few cuts of meat that we don’t usually get, namely a massive amount of chuck roast. Which is perfect for throwing in the slow cooker and making things like Italian beefs, and, as it happens, stir fry.

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Ingredients:

Broccoli (4 cups, ish), chopped

Snow peas (a couple handfuls)

Whole red and yellow peppers, sliced

1 large white onion, diced

1.5 lb Chuck Roast

Salt

Pepper

Ginger (to taste)

Onion powder (to taste)

Cayenne (to taste)

Soy sauce

Teriyaki sauce

Sesame oil (JUST A LITTLE)

Kikkoman Stir Fry Sauce

Lime juice

Pull out your crock pot, tenderize that chuck roast to within an inch of it’s life. Seriously. Slice into inch cubes. Toss in the crock pot with soy sauce and teriyaki and a liiiiiittle bit of sesame oil. Also throw in your seasonings, to taste. Let that sit for… a few hours. Like, maybe four? Or five? Just let it ride for a while. When it’s broken down and falling apart, it’s ready.

When your meat is ready, get your veggies all chopped up. Throw them all in a wok (or sautee pan, whatever), on medium heat with olive oil covering the bottom. Add a few squirts of lime juice. Stir occasionally, making sure to evenly distribute oil and juice on all the veggies. Cook only until warm through – they should still be pretty crisp. Drop the meat on top, stir it up and feed your face.

You will have a BUNCH of foodz and in my house, that means leftovers, which are the best.