coaching moms through postpartum nutrition

Ingredient: garlic, minced

Paleo Cacao No Bean Chili

Paleo Cacao No Bean Chili

Our diet is mostly plant-based. For over a year, we ate entirely vegan in our home, which worked great for us! Our toddler, however, refuses to eat any of the plant-based protein sources and so we’ve since added organic (and grass-fed when possible) meat and […]

(Actually Delicious) Quinoa Mango Black Bean Salad

(Actually Delicious) Quinoa Mango Black Bean Salad

While in Utah for Christmas, my husband’s cousin brought a bright and fresh quinoa salad to the family Christmas party. That spot of freshness in the midst of the heavy Christmas food was SO refreshing to me. It was like a bright spot in the […]

My “Go-To” Yellow Thai Curry

My “Go-To” Yellow Thai Curry

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My "Go-To" Yellow Thai Curry
This is a great, easy "beginners" curry. It's warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I've added whatever I have in my fridge: mushrooms are delicious in this, broccoli cooks up nicely, etc.
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Melt the coconut oil on medium-high heat
  2. Add the diced onion and cook until starting to soften, 2-3 minutes
  3. Add the garlic and ginger and cook until fragrant, about 1 minute
  4. Add the curry paste and stir until coating the onion
  5. Add the coconut milk and stir until well combined with the curry paste. Add all vegetables except for the peas and the beans. Stir in the tamari, the turmeric, and the pure maple syrup, reduce heat to low, cover, and simmer until potatoes and carrots are soft, about 20 minutes.
  6. Stir in the beans and the peas and allow to heat through, about 5 minutes
  7. Serve over brown rice or grain of choice, garnish with cilantro, and enjoy!