Red Curry Soup with Rice & Purple Kale


I’m back after a week away to celebrate two lovely ladies (+1 baby boy)! I was able to hang with dear friends & make new friends! Overall it was a stellar time –  from a pink hummer limo to a vaccination seminar (yes, I conquered both activities on this trip)!

Anywho…I came back from the sunshine state to a burst of colder weather in Boston. Not going to lie, I welcomed it (is that wrong?)! The cold & rainy weather inspired me to whip up a warm soup with a little bit of spice & alot of veggies! Movie night anyone?

Lets get to it…

  1. Grab a large pot, add in 1T EVOO & 1 diced small onion – sauté til translucent
  2. Once translucent add 3 cloves minced garlic & 1T minced ginger – sauté for 1minute
  3. In the same pot combine: 3/4C basmati rice, 6C veggie broth & 1t salt – bring to boil
  4. While waiting to boil peel & cut 1 large sweet potato and tear 1 head of purple kale into bite size pieces – set aside
  5. Once boiling, lower heat to simmer & stir in: 2-3T red curry paste (depends how much spice you want, I added 3T), sweet potato & purple kale – cook for 15minutes or til potato is tender
  6. Remove from heat & stir in 1 can coconut lite, 1T agave syrup & juice of 1 lime

Serve hot & top with a swirl of Sriracha sauce to add more spice!!

Nutritional Info Per Serving (Serves 4): 325 calories – 9 grams of fat – 52 carbs – 5 grams of protein 

Continue reading for ingredient list & original recipe…

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Meatless Monday: Black Bean Pasta Stir Fry


Random veggies leftover from our week & no dinner plans for us…my first thought, create a stir fry! No typical stir fry here with my fave black bean noodle tossed in, but hey, it was sure tasty!

  1. Boil organic black bean spaghetti shape pasta per bag directions
  2. Grab a medium saucepan & add 1 diced yellow onion & 1T EVOO
  3. Once the onions are translucent, mix in 1T of minced garlic & ginger
  4. Dice up 1 head of broccoli & add to pan with 1/3C low sodium veggie broth – sauté til broccoli turns bright green
  5. Once broccoli is bright green, add  8oz of sliced button mushrooms and add another 1/3C low sodium veggie broth, 1/4C braggs amino acids, 1T mirin – sauté till soft
  6. Drain pasta, turn burners off & put pasta back in pot
  7. Add veggie mix into drained pasta pot & mix in 1 head of chopped purple kale – cover & let kale wilt

Top with red pepper flakes & Sriracha sauce.  The Sriracha added some great flavor, so make sure you try it out! Hope you enjoy!

Nutritional Info Per Serving (Serves 4): 310 calories – 8 grams of fat – 33 carbs – 29 grams of protein 

For ingredient list continue reading…

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