What's for dinner?
This month is all about relaxation and making time to recover. This means that it is perfectly okay to cut corners sometimes, especially in the kitchen.
Here's an easy recipe to some yummy food that is easy to make and healthy to eat! Don't be fooled by my picture. Sometimes I just want to eat my food without making it look worthy of pinterest. It was still delicious!
Here's what I've been doing lately in regards to my dinners. I go on Pinterest and scroll through healthy recipes, dinners, meals, and pick the pictures that appeal to me. This is what many of us do. We like our pictures and put them on a board for later use. This week I was too lazy to go through those recipes and actually read them...#justnotfeelingit. So instead I saved the pictures to my phone and made my own dinner by what I thought was in the picture. The result to a Thai noodle bowl is the comparison that you see above. I don't really know which ingredients are in the original recipe, but I can tell you what I did with mine.
INGREDIENTS:
2 8 oz cans of chicken broth
1 1/4 gallon of coconut milk
4 carrots
2 celery stalks
1/2 red onion
cilantro
2 breasts of chicken, boneless & skinless
limes...a lot of them (or not, if you don't like them)
1 package of rice noodles
freshly ground pepper
freshly ground coriander
turmeric
water if needed
Begin by placing the chicken broth in a large pot and cooking the chicken breasts. Add more water as needed.
While the chicken is cooking, wash and prep the veggies, set aside.
Once the chicken is cooked all the way through, you can add the coconut milk and the carrots, celery, red onion, pepper, coriander & turmeric ... to taste. I like my stuff spicy, so I tend to add a lot.
Once the veggies have softened, you can add the cilantro and freshly squeezed lime juice, as well as the rice noodles. Turn the heat off, or the rice noodles will over cook and get mushy.
It looks as though the Pinterest recipe used sriracha, which I omitted. I like a little sriracha. But as we just got back from spending a few days on a hot and humid beach, I was feeling my pitta elevate.
Pitta is a dosha in Ayurveda. When our pitta gets imbalanced, we become easily irritated, angry, and short tempered. Eating hot and spicy foods will aggravate this. So I opted for cooler flavors that will bring down my pitta tendencies. To learn more, make sure you sign up for my Yoga Fit & Flow program. In it you will learn the basics of Ayurveda, the doshas, and how to keep them balanced.
In my recipe vs. the Pinterest recipe, I added the red onions into the soup to cook, versus using them as a garnish. Again, this was with the intention of ingesting less heating qualities to alleviate my already aggravated Pitta. In my picture, the cilantro was also mixed in with the soup instead of used as a garnish.
Bottom line is that the soup turned out delicious. I loved it. It was easy to make. It didn't take long at all, and it was healthy. Some of the foods I used are naturally cooling. They help to balance a hot tempered pitta dosha, these include, coconut, lime, and cilantro. The carrots, and celery are very grounding foods that also help to balance our digestion after long travels.
I hope that you give this recipe a try. And if you do, please let me know what you think.
As always friends, much love & namaste.
Sabrina White
Health & Fitness Coach