I have been really busy trying out new recipes this month. Some were way more work than they were worth, so I won’t bother you with those. Most have been a success, but this one feels like my biggest success yet because it was so super easy, but still really good, and fit all the rules for being a real, whole-food, balanced meal.
As I mentioned last month, I have been dabbling in the idea of doing the Whole30. I still haven’t. I have set out to several times, but ultimately haven’t stuck to it. However, I still feel the process has had a really positive effect. I have really expanded my go-to recipes, and as a result I haven’t gotten myself in the predicament where I am just too hungry to make a good choice. I think it has also been easier to keep myself away from processed carbs and sweets because I have gotten over the hump of craving them. I would say my blood-sugar feels more balanced in general, which has me feeling better in many ways.
My downfall has been going out to dinner. Going out to dinner isn’t a big part of my life these days, but for whatever reason, I have had quite the social calendar this last month. Since dining out is such a rare treat for me, I just haven’t been able to say no to that glass of wine or a shared dessert. Neither of which are Whole30 approved…
There is a saying in Chinese Medicine that “perfection is 80%.” I think I’m back to at least 80% in choosing foods that are good for me. I am still curious to go through with the Whole30 plan for the elimination/re-introduction of foods aspect, but for now, I am happy with what I have achieved and plan to stick to it at least 80% of the time. OK, enough about me, how about that recipe . . .
You could make this recipe with fresh cauliflower and broccoli, using a food processor to chop it all up. I definitely advocate for fresh over frozen veggies in general, but I do like the idea of having a recipe to fall back on that is almost as easy as ordering a pizza. I am going to keep the ingredients for this recipe in my fridge and freezer for those days when I just don’t want to think or try very hard in regards to what I am going to eat.
Green Curry Chicken with Cauliflower and Broccoli Cilantro and Lime Rice
1 lb chicken breasts
3tbsp Green curry paste (I used the Thai Kitchen brand available at Cub foods)
1 can coconut milk (unsweetened and full-fat)
1tbsp coconut oil
1 bag frozen Green Giant cauliflower and broccoli riced veggies mix
Cilantro (enough for ½ cup when it is chopped fresh. You could use dried to make it even easier, in which case you would use a ¼ cup.)
Parsley (same as cilantro – enough for ½ cup if using fresh or ¼ dried)
2tsp chopped garlic
Place chicken, coconut milk, and curry paste into crockpot and set on low for 4-5 hours. Sauté riced cauliflower/broccoli mix in a frying pan with the coconut oil for 8-10 minutes. Add cilantro, parsley, garlic, juice from ½ a lime, and continue sautéing for several minutes. Salt as desired. Serve chicken over bed of riced cauliflower/broccoli.
Congratulate yourself on how smart you are for making such an easy, delicious, healthy meal!