Over the past few months, my Sundays have become synonymous with a few things: brunch with old friends, relaxation, and meal prep. Friends in the paleo world have always preached the importance of preparing meals ahead of time, but I didn’t realize how much time I would save throughout the week by chopping veggies, boiling eggs, and having full meals ready to pop in the microwave after work or before classes. Thank goodness I finally listened to them! 🙂
One of my staple meals is Veggie Curry. Most curry recipes I found online incorporated rice or quinoa and garbanzo beans, but I wanted something that would work for me if I was on Whole30 or simply avoiding grains and legumes.
This recipe is incredibly nutrient dense and flavorful. It’s also easy to make! I prep this meal almost weekly and heat it up before class. This recipe makes about 3 meals.
3 bell peppers, chopped (any color – I like to use red, yellow and green)
Hey there, readers, and happy new year! I hope everyone had a fabulous time celebrating with friends and family, and that you are all settling in nicely to 2015 2016. (I think it will take me until about March to get that right!)
The new year has been treating me well so far, and I’m looking forward to all the opportunities and adventures ahead. To kick things off, let’s dig into the first Link Love of 2016!