Papa and the pets watch me make Mango Chicken Curry. It’s a staple in our house and I like to make larger batches to have on-hand for a few days because curry flavors continue to develop in the fridge, so, it’s really does get better the next day… BONUS!! I show each step beginning with prepping the vegetable, cooking the chicken and plating the finished meal and ending with a Friday Food Review from Papa.
This Guacamole will leave you speechless – just like it did with my baby girl 🙂
Avocados are available year-round, but, they are still best in the summer. Just a few raw ingredients, prepared simply and quickly make a great addition to a meal or can be a meal itself. If you need a taste-tester, just call my daughter, Jarylle 🙂
Quinoa and Tofu… not just for vegetarians! Quinoa is a regular feature on our table… I enjoy the nutty flavor and it’s 100% whole-grain with really high nutritional value. Bonus: this time I used sprouted quinoa! Kale is also a super-nutrient food and it’s my favorite leafy green. When I make this bowl with chicken, I use all natural, antibiotic-free chicken breast – but, this time I decided to use tofu to vary my protein intake with a different food. Summer weather is here so I wanted the cool, bright taste of lemon. Super Fresh Power Food… BOOM!!!
I plan most of my meals a day or two in advance because I can flex more control over my total diet when I put advance thought into what Im going to eat. Daily cooking can be slow, so, to speed that up I do a lot of prep work a few times a week rather than every day. This also helps me stay on-plan for my meals. Today, I talk about one of my favorite cruciferous vegetable: Kale. I demonstrate how I prep it and I sprinkle in some of the benefits of this delicious leafy greens, featuring some help from Papa and my dog, Sophie.