Happy week 3 of Healthy January!
How have you been doing with your resolutions? I didn’t make any concrete ones this year, but I’ve somewhat subconsciously made some changes that I’m now realizing are working for me.
For example, I haven’t been drinking coffee! Now don’t get me wrong, I love coffee, but I’ve just been really into lemon water and green tea recently, which just have so many more health benefits and also don’t dehydrate me. I’ve been adding ginger and mint to my lemon water in the mornings, which is delicious- I definitely recommend.
I also haven’t been eating much (any?) dairy this year. Somehow, unconsciously, I have been living as a vegan for 2+ weeks. Just goes to show how easy it is to be vegan, huh?
I’m not much of a nail biter, but somehow my nails are always a mess (let’s just blame it on dance). Over the summer, I always go through a month-long phase where my nails are long and pretty and well-maintained. I’m trying to see if I can extend this to the other eleven months of 2017. I don’t have high expectations for myself.
Cooking all my meals is pretty standard, but I’ve been out to eat maybe three times during my entire break from school (which has been well over a month!). I don’t know if I’m just super excited to have a kitchen, way too lazy to leave the house, or both, but I’ve barely been going out to eat, which I usually do in excess over the holidays.
Since I don’t love leftovers (unless it’s a sauce or dressing, in which case I make huge batches), I usually just make enough food for myself- and that’s why I love single-serving recipes, like this one!
This cauliflower fried rice incorporates a homemade Thai-style green curry paste for some delicious vegan and gluten free Asian fusion. While keeping carbs low, this healthy meal for one packs a punch with spice and flavor. You have got to give this one a go. Enjoy! xx
- ½ cup fresh basil
- ½ fresh cilantro
- ¼ cup fresh mint
- 1 stalk lemongrass, sliced
- 3 cloves garlic, peeled
- 2-3 small green chiles
- 1 tbsp fresh grated ginger
- ½ tsp ground cumin
- ½ tsp turmeric
- zest and juice of one lime
- 1 tbsp canola oil
- 1⅓ cups riced cauliflower
- 3 oz tofu
- 3 tbsp soy sauce, divided
- 1 cup mixed vegetables (you can used frozen or whatever's on hand- I used ¼ cup broccoli florets, ¼ cup shredded carrots, ¼ cup peas, ¼ cup corn)
- 1 tsp salt
- Preheat oven to 350°F and line a baking sheet with parchment paper. Cube the tofu and toss with 1 tbsp soy sauce.
- Bake in preheated oven for 10-15 minutes and cool on a wire rack.
- In a food processor, combine all ingredients except canola oil, cauliflower, soy sauce, mixed veggies, and salt. Pulse until a sauce forms. Add one tablespoon soy sauce and pulse until liquid
- In a skillet, heat the canola oil over medium heat. Add vegetables and 2 tbsp of green curry paste. Mix well until sizzling (about 3 minutes)
- Add riced cauliflower and last tbsp soy sauce and toss to combine. Cook over medium low heat for 5-6 minutes.
- Remove from heat and add tofu and salt. Mix well and serve!