I love curry, but I always thought it was impossible to make. I resigned my curry obsession to once-a-month Thai takeout, but I recently learned that it’s not as difficult as it might seem. The geniuses over at Minimalist Baker came up with an amazing 30-minute curry.
It’s quick, easy, and most importantly, delicious. I switched up some of the veggies and added in chicken, but all in all, a great recipe.
- 1 Tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 cup green bell pepper, chopped
- 1/2 cup diced carrots
- 1/3 cup zucchini, chopped
- 1 chicken breast, cubed
- 1 Tbsp curry powder
- Pinch red pepper flakes
- 2 cans light coconut milk
- 1 cup chicken stock
- Sea salt and black pepper
There you have it! A satisfying curry dish that won’t have you running for takeout. Hop over to Minimalist Baker for the full recipe.
I finally fell victim to the zucchini noodle trend. I’ve been seeing it flying around Pinterest and initially wrote if off because, you know, Pinterest lies. But after hearing a couple rave reviews, I tried it out. To my surprise, it was actually really tasty and not too difficult.
There are a bunch of recipes out there, but here’s what I did.
Zucchini Linguine with Heirloom Tomato Sauce
Ingredients: Serves 2
- 1 large zucchini — the one I used was the size of a caveman club
- 2 large heirloom tomatoes (cubed)
- 2 tablespoons olive oil
- 2 cloves of garlic (diced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 leave fresh basil (chopped)
- Salt and pepper
To prepare the zucchini:
Step 1: Shave the zucchini lengthwise with a carrot peeler to create long, even strips. Stop shaving once you reach the seeds. Use all four sides of the zucchini.
Whenever 10 a.m. rolls around at work, I reach into my bag and scarf down a sickeningly sweet granola bar. I don’t particularity like granola bars, but in my constant rush to get out the door every morning, they’re all I have time to grab as a mid-morning snack.
I know I’m not alone in this act, therefore I attempted to develop some alternatives. What I ended up creating were three nutrient-rich and protein-packed trail mixes that used nothing more than what I had in my cabinets.
I portioned each out to be about 100 calories and saved them in Ziplock bags to eat as 10 a.m. snacks throughout the week. Here’s what I came up with.
I’m a panang curry fiend! Ever since I tried the dish four years ago, it’s been my go to order at every Thai restaurant. The problem is that not all panang curries are equally delicious. I’ve cried through devilishly spicy panang, pouted through watery panang, and choked down panang served over canned green beans. But every once in a while I order a panang that perfectly combines coconut milk with curry powder for a heavenly sweet, spicy, and creamy dish.
Since I’ve yet to find a good panang within a five hour drive, I’ve resorted to attempting the dish on my own. I recently stumbled across a lighter recipe that was too good not to share.
Here’s my one-dish, winter panang curry.
I love chicken Parmesan, but I mean, who doesn’t? There’s nothing better than a pan-fried, breaded chicken cutlet smothered with mozzarella cheese and tomato sauce.
As much as I wish I could eat chicken Parm daily, it’s not a particularly waistline friendly dish.
With that in mind, I made it my mission to make a healthier version of my favorite meal. That way, I could eat it every night without having to buy bigger pants. Here’s what I came up with.
Healthier Chicken Parmesan
Ingredients: (Serves 2)
- 2 boneless, skinless chicken breasts
- 4 tablespoons of jarred bruschetta
- 2 tablespoons of olive oil
- 1/4 cup shredded low-fat mozzarella
- salt and pepper to taste
Some days, I want to eat like a five year old. I want dinosaur shaped chicken fingers and boxed mac and cheese. Most college students have these moments of food nostalgia.
Although there’s still a big spot in my heart for kid-friendly food, I know it’s not always the best for me. With that in mind, I made it my mission to take some of my childhood favorites and give them a grown-up and slightly healthier twist.
Instead of frozen chicken fingers, I made panko and thyme spiced chicken tenders. As a stand in for mac and cheese, I made cheesy cauliflower. They’re prefect substitutes for those kid food craving nights.
Panko and Thyme Crusted Chicken Tenders
Ingredients: (Serves 4)
- 2 large boneless, skinless chicken breasts (cut into long strips)
- 1 cup panko bread crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon thyme
- 1 egg
- 2 tablespoons milk
Saint Patrick’s Day is synonymous with Ireland, beer and the color green. Since green is top-of-mind for many Saint Patrick’s Day fanatics, I figured no day is better to share the health benefits of green food!
There’s no such thing as a super-food, but if one existed, it would be a green vegetable. Dark, leafy greens are chocked full of vitamins, minerals and nutrients necessary for full body health. Many college students overlook green vegetables as a source of nutrition, but in lieu of Saint Patrick’s Day, why not embrace the greens! (Sorry, green beer doesn’t count)
Health Benefits of Green Vegetables
The USDA recommends eating 1 1/2 to 2 cups of dark green vegetables each week. Why you ask? Well, green vegetables are linked to colon and heart health. They are also rich in fiber, potassium, folate and vitamin A. But that’s not all, green veggies are cholesterol free and low in fat, sodium and calories!
Still want to know more? Lets get more specific.