Healthy

Best 10 minute Tom Kha

Best 10 minute Tom Kha

Tom Kha is my favorite soup in the whole world, so I have been determined to master the PERFECT recipe for it for ages!! At first, I tried making several recipes without the Tom Kha paste– and I just couldn’t seem to get the level of flavor I needed. So I went to the Asian Market and stocked up on Tom Kha Paste, and have been experimenting ever since– I didn’t just want to make the recipe on the back of the jar, by adding water, which you can do! Mostly because I wanted the recipe to taste as awesome as the ones you find in good thai restaurants. I have made SO much of this stuff recently that I thought my family and I would start to get sick of it, but somehow, the more I make it, the more I LOVE it, and…. I even managed to convert my two small kiddos! They are four and five, and the pickiest eaters on the planet, but they both picked up the bowl, and drank this soup down, and made me SO happy! I’m so glad I stocked my pantry with jars of this paste, because it has become a much-loved go-to meal for my family. It’s not only super delicious, but surprisingly filling and really healthy too! AND did I mention, I can make it in under 10 minutes?! I have some precooked frozen chicken that is already cut into bite-sized pieces to make this recipe SUPER easy and fast, as well as a carton of coconut milk always sitting in my fridge! Everyone needs fast, super simple, healthy, delicious recipes like this on hand! I hope you love it and make it as much as we do!

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Crock Pot White Chicken Chili

Crock Pot White Chicken Chili

This summer I didn’t Blog very many recipes– partly because we were just so busy, but also because I had a string of really bad luck, where few recipes I made were actually good enough to be posted. Then this week it all turned around, with a string of awesome recipes that have become some of my new all time favorites!
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Crispy Shrimp Tacos with Avocado Ranch Lime Dressing

Crispy Shrimp Tacos with Avocado Ranch Lime Dressing

I have been excited to share this recipe for a while now! I made these crispy shrimp tacos this summer on a whim without writing down the recipe or taking any pictures. Maybe because I didn’t have very high expectations, or was feeling a little burnt out with blogging and was kinda busy– but as soon as I tasted them, I instantly regretted it. Not only were these tacos the BEST I have ever made {which doesn’t tell you a whole lot, because I really haven’t made very many!} But they are some of the best I have ever tasted, ever!! The ranch avocado lime dressing is so thick and rich and creamy–that it doesn’t taste healthy at all! Even though it really is! The shrimp are crunchy and perfect, and the coleslaw… I could eat by itself for days! It has the perfect combination of heat, saltiness, sweetness and acidity. I am in love with this recipe–I think it’s one of the best I have posted yet! So I hope you guys all love it too!
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Salmon with Orange Pistachio Chimichurri

Salmon with Orange Pistachio Chimichurri

Life has been pretty crazy this summer, and I have gotten WAY off track with the blogging! I wish I could say that things will slow down, and I will be posting as often as I used to– but the truth is, life is only going to get crazier from here on out, as we anticipate some big, exciting changes! But if there is one thing I have learned from taking a step back, and prioritizing my time, it’s that quality is always more important than quantity. So although I won’t be posting as MANY recipes, the ones I do post from here on out will be much better!!
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Quick & Simple Mint-Cucumber Raita

Quick & Simple Mint-Cucumber Raita

This week I decided to make a delicious Chicken Biryani, which I couldn’t serve without a side of delicious, cooling, raita! I have attempted raita, and its cousin tzatziki, in the past–but just couldn’t seem to get them as thick and creamy and flavorful as I would have liked. This time, I decided to use the highest quality greek yoghurt that I could find, so the base of the sauce was instantly as thick and creamy as possible, then drained every last bit of water from the cucumbers I could so the sauce would stay like that, and not thin out. Not only was this raita finally the perfect texture I had been looking for–but the seasonings, spices and added mint were the perfect blend of flavors. It was delicious served alongside the Biryani–but would also be a delicious accompaniment for any spicy curry, chicken tikka masala, or stuffed naan. What are some things that you like to serve with a raita?
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