veggies

Veggie Curry

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.

Whole30 Veggie Curry Recipe | So It Must Be True

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.

Whole30 Veggie Curry Recipe | So It Must Be True

Ingredients:

  • 3 bell peppers, chopped (any color – I like to use red, yellow and green)
  • 1 medium sweet potato, chopped
  • 1 cup carrots, shredded or chopped
  • 4 cups cauliflower rice (I use frozen Birds Eye Steam Fresh or Green Giant, but you can also make your own by grinding cauliflower in your food processor)
  • 1 cup chicken broth (use vegetable broth to make the recipe vegetarian/vegan)
  • 3 tbsp petite diced tomatoes
  • 1 tbsp garam masala
  • 1/2 tbsp cumin
  • 1 tsp extra virgin olive oil
  • 1 tsp paprika
  • 1 tsp ginger
  • Optional: Salt and garlic to taste

Instructions

  1. Heat olive oil over low heat.
  2. Add in chopped peppers, carrots, and sweet potato, along with spices. Let cook on low heat for five minutes.
  3. Stir in cauliflower rice, tomatoes, and chicken broth.
  4. Cover and continue to cook on low for 15 minutes.
  5. Uncover, stir, and heat up to medium low. Cook for another 15-20 minutes or until the cauliflower rice has soaked up the rest of the broth.
  6. Serve or store in meal prep containers. Bon appetit!

The Weekend Five: Movie Night Snacks That Won’t Throw Your Diet Off Track

Ever since I began my MBA program in May, schoolwork has consumed a lot of my free time on the weekends that I would normally spend with family or friends. As I start to develop more of a routine, I look for little ways to add balance to my life so that work and school aren’t my only focuses. From a beach day with one of my best friends to berry picking adventures in Ocoee, I still try to make time for myself to enjoy the world and everything it has to offer.

On the weekends when it’s harder to get out, there’s nothing better than a night in with the perfect movie, a warm blanket, and delicious snacks. Of course, when we think of movie-related snacks, we tend to think of super-buttery popcorn (admittedly a guilty pleasure of mine), giant soft drinks, and boxes of Junior Mints — all very high in calories and not particularly good for you. Luckily, I’ve mastered the art of selecting guilt-free movie night snacks that still pack a lot of flavor, and I’m excited to share those with you this week!

The Weekend Five: Movie Night Snacks That Won’t Throw Your Diet Off Track

Healthy Movie Night Snacks1. SkinnyPop Popcorn.
Anyone who has ever lived within a 5-mile radius of me knows how much I love popcorn. What I don’t love is seeing how much my skin breaks out and how bloated I feel after I eat it! SkinnyPop has been a deliciously satisfying alternative for me. Their popcorn is low in calories (just 39 calories per cup) and doesn’t have any of the hard-to-pronounce artificial ingredients that comprise so many of our grocery stores’ snack aisles. They offer several flavors (the white cheddar is another one of my favorites!), and they also sell individual 100-calorie packs if you want to have them pre-portioned for you. SkinnyPop was the perfect treat for last night’s viewing of Cat on a Hot Tin Roof!

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2. Bowl of fruit.
I love to wash a bowl of grapes for an easy, no-mess movie snack, but the world is your oyster. Slice up a banana and combine with strawberries and blueberries for another healthy choice, or raid your fridge to mix up a fun fruit salad. That way, you’re getting plenty of nutrients while still enjoying yourself, and even if you go a little overboard, you probably aren’t doing yourself a whole lot of damage.

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The Better Chip3. Vegetable chips.
I’m obsessed with The Better Chip‘s Spinach and Kale chips, which have very few ingredients and still fulfill any chip cravings you might have. They have a variety of flavors to choose from, or you can go ahead and make your own. Love sweet potatoes? Try the Minimalist Baker’s Sweet Potato Chip recipe for something healthy, delicious and homemade.

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4. Veggies and hummus.
I don’t know about you, but I love to dunk baby carrots and other raw veggies in hummus! Hummus is filling enough that you’re likely to stop yourself from going completely overboard, and although there is some debate on the health benefits of legumes (sorry, paleo friends!), there is no denying that they taste absolutely amazing. 🙂

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ApplePizza5. Apple pizzas.
Cut up some apple slices, lather with almond butter, and sprinkle on raisins, unsweetened shredded coconut, and cinnamon! I could eat these for breakfast, lunch, or dinner, but they also make for a delicious movie night snack. These are as much fun to make as they are to eat. They are filled with fiber and healthy fats, but will still satisfy your sweet tooth when you are looking for a healthy dessert.

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What are your favorite guilt-free movie night snacks? Share yours in the comments section below! 🙂

Adventures in Florida: Blueberry Picking in Ocoee

Hey there, readers – it’s been a while! A lot has happened since my last post, most notably that I started an MBA program and seem to know more about regression analysis these days than who’s who on The Bachelorette. It has been a wild ride so far, hopefully to be shared in another blog post soon!

Last month, as a much-needed break from studying, I decided to knock another item off my 25 at 25 bucket list. Just days before the season’s end, I took a little road trip out to Ocoee and stopped at the Tom West Blueberries U-Pick Farm.

TomWestBlueberries

I may stumble in and out of the world of paleo living, but one thing is for certain: I will always love my fruits and veggies. Therefore, it makes perfect sense that – as someone who lives in a warm climate hospitable to many types of produce – I would have to go berry picking someday.

In Florida, the peak strawberry and blueberry seasons run in the early springtime from around March to May, depending on your farm and crop of choice. Tom West Blueberries is a family owned and operated farm, offering activities for all ages during the U-Pick season.

TomWestBlueberriesThe process, while simple enough, was a whole lot of fun. Once I arrived, I grabbed a bucket and hopped on a tractor, which dropped me off in the nearby blueberry fields. There I had the opportunity to taste and pick the emerald blueberries, a very large and sweet variety of blueberry that I would highly recommend to anyone who visits in the future.

Tom West Blueberries

By the end of my blueberry-picking adventure, I picked and purchased about 3 pounds of delicious, perfectly blue blueberries, which I shared with friends, classmates and family over the next week. In hindsight, I wish I’d picked more so I could freeze them and enjoy even longer! Not only were the blueberries perfectly in season, but there was something so rewarding about eating something I had personally hand-picked at the farm, rather than in the grocery store. (Sorry, Publix – I still love you!)

tomwestblueberries2

Whether you’re looking for fresh produce or simply a fun way to spend the afternoon, I highly recommend visiting a local U-Pick farm! The experience really does appeal to all age groups, and if I ever have children, this will be a must-visit for them too. I look forward to returning to Tom West next season, and can’t wait to visit other local farms for different U-Pick experiences soon!

What types of U-Pick farms have you visited? Share in the comments section below. 🙂

For recaps of my other bucket list adventures, click here!

Sautéed Green Beans & Diced Tomatoes

In many circles, I am known as a picky eater. This is sort of a silly thing to be known for, and I hate when family members bring it up, but since childhood, allergies and food sensitivities have made me hesitant to try new foods. (I’m also half convinced that I am a super taster!) However, several rounds of Whole30 have opened me up to a lot of new foods, especially vegetables, that I never really bothered to eat in the past. Green beans are a veggie that – when prepared the right way – I have grown to love!

Sautéed Green Beans with Diced Tomatoes

For those of you who still are skeptics when it comes to green beans, test out this recipe as soon as you can! Green beans are a great source of nutrition that can take on a variety of flavors, and this recipe is a great way to incorporate a few different veggies into your diet. I love sneaking extra vegetables into my side dishes! This dish serves one — adjust your quantities accordingly!

Sautéed Green Beans with Diced Tomatoes

Ingredients:

  • 1 cup green beans, stems removed
  • 2 tbsp petite diced tomatoes (for convenience, I used the canned kind)
  • 1 tbsp diced water chestnuts
  • 1 tsp ghee
  • Salt and garlic to taste

Instructions:

  1. Bring a pot of water to boil and add in your green beans. Cook on medium for 10 minutes.
  2. Remove from heat and strain. Pat green beans to dry.
  3. Over medium low heat, melt ghee on a skillet.
  4. Add green beans, tomatoes, water chestnuts, garlic and salt.
  5. Cook on medium low for 20 minutes or until desired consistency.
  6. Remove from heat and serve!

If you try this recipe, let me know what you think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!

Healthy Veggie-Loaded Hash Browns

These healthy veggie-loaded hash browns are also Whole30 compliant!

When I think about hash browns, the first thing that comes to mind is the side dish at one of those diners where you always end up ordering way too much food and waddling back to your car. The second thing that comes to mind is a delicious potato recipe fried on a high heat with bad oils and more butter than Paula Deen would know how to handle. I love hash browns, but I hardly think of them as a healthy meal.

Of course, several rounds of Whole30 have required me to get a little creative (by the way, I’m on Day 1 today!), and after a recent hash brown craving, I wound up creating this masterpiece. White potatoes are considered Whole30-compliant — Hallelujah! — so why not add to the party by mixing other veggies to make a fabulous breakfast bowl?

Paderno Spiralizer

I use my Paderno 3-blade spiralizer to quickly shred my potatoes for this dish. If you’re considering a paleo lifestyle or embarking on a Whole30, I highly recommend you invest in a spiralizer like this — it’s a great way to integrate more veggies into your diet and enjoy a new texture. (As someone who misses pasta terribly, I love the noodle consistency that the spiralizer gives many of my compliant foods.)

Add in a couple of eggs prepared to your liking, and you’ve got a full meal! This recipe feeds one hungry person (myself) but could also serve as more of a side dish for two, especially if you’re cooking up a big breakfast. Adjust the quantities accordingly!

Ingredients:

  • 1 whole white potato, peeled
  • 1 cup broccoli slaw (mixed package of shredded broccoli, carrots and cabbage)
  • 1/2 bell pepper, diced (whichever color strikes your fancy!)
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp paprika
  • Salt to taste
  • Optional: Garlic to taste

Instructions:

  1. Heat olive oil over medium heat.
  2. Add broccoli slaw and diced bell pepper to the pan.
  3. Spiralize your potato with the thinner blade. Chop up the spiralized pieces afterward so you don’t end up with 12-foot potato noodles!
  4. Add the spiraled potatoes, paprika, salt and garlic powder (optional) to the pan.
  5. Cook on medium for about 20 minutes or until it reaches desired crispiness, stirring occasionally.
  6. Remove from heat and serve. Bon appétit!

I hope you enjoy today’s hash brown recipe! Test it out and let me know what you think. Don’t forget to share and subscribe to my blog for more recipes, Whole30 resources and other goodies! 🙂