When I’m not on the road, I love testing out new recipes. I have a never-ending email folder filled with links to recipes online. It’s curated and searchable, which is fantastic if I want to use up an ingredient that’s going to expire soon.
This week’s test? A chicken, veggie and brown rice stir-fry from Fit Foodie Finds, a great blog with a focus on healthier recipes from a blogger who is also a yoga instructor. The original recipe called for broccoli – a veggie I’ve never really warmed to – so I decided to buy a pre-chopped stir-fry veggie mix from Waitrose (grocery store here in London) with mushrooms, bok choy, carrots and snow peas.
I did, however, stick with the rest of the recipe and it was incredibly quick and easy. The sauce was also delicious and held up well even after a few days in the refrigerator.
The end result!
Back when I lived in Boston, I would challenge myself to cook something new every week. While I haven’t been able to keep up the weekly cadence since moving to London, I still try to make a delicious home-cooked meal when I can.
For this recipe, I paired a few favorites together for a simple, yet healthy meal with chicken thighs, edamame, butternut squash and brown rice. Curry and tumeric, plus salt and pepper add additional flavor to the dish. I love making a vat of this and portioning it out for my lunches for the workweek. It keeps really well over the course of a week.
It’s well-documented on this blog that I love to try new recipes. When I saw a recipe from a blog I enjoy, Love & Lemons, which replaces traditional couscous with cauliflower, I knew I had to try it.
In my household, Sunday evening’s are made for cooking. I – almost obsessively – read food blogs and curate my personal e-mail inbox around recipes. This includes recipes I plan to try and recipes that I’ve tried and vetted. Naturally, categories are involved by recipe type. It’s a bit OCD….and I love it.
One of my recent finds comes from a Vegan blog that I enjoy – Kathy’s Healthy Happy Life. While I’m not a vegan, I believe in the health benefits in balancing my meals with vegetables. Sometimes, I also go for a completely vegetarian or vegan option – like these Sweet Potato and White Bean Veggie Burgers.
When a very busy week is looming, I often make healthy grab-and-go breakfast muffins. Simply pop a week’s worth in the refrigerator and the rest in the freezer (or share with friends, colleagues!) and workweek meal-planning just got easier.
And arguably more delicious – especially when Pumpkin Chai Spice Oatmeal Blueberry Muffins are involved. I kid you not. When this recipe popped into my inbox from Kathy’s Healthy Happy Life I swooned. So many ingredients I love all in one muffin. Must…bake….now!