A Little Catch Up and Some Curry Recipes

WOW – don’t the holidays just make life crazy for a while?! I’ve thoroughly missed being able to take time to research food and nutrition and share my journey with you all. Along with some delicious recipe suggestions, I want to mention where I’m at with my diet and health.

As I’ve been working more it’s become much more important to take the time out to plan weekly menus and have the appropriate ingredients on hand for well-rounded meals. Some weeks are better than others, but Dave and I have really started to master the concept of one-pot meals. We’re also working on the semi-daunting task of organizing all of our favorite recipes into our personal recipe “Encyclopedia. “

While my routine has changed a bit over the past several months, I’ve learned that it’s really never acceptable to be too busy to take care of myself. I’ve found that it’s ok to say “no” to an activity if I know I need some personal relaxation time. It’s also become increasingly important for me to make sure I allow myself adequate time to prepare meals in the evening. Not only is the act of cooking therapeutic (for me), but eating a nutritionally sound meal is also incredibly vital to my well being.

My workout routine has changed too, but I still make sure I have some time everyday to get some exercise. Usually that comes in the form of walking Ozzie, but that’s ok! I’ve found that a 30 minute walk on most days, combined with some light weights and yoga at home once or twice a week is adequate. As I’ve mentioned before, I think so many people overdo it with strenuous exercise, thus exacerbating inflammation and joint stress. It’s important to look at the big picture.

Some people ask if I’m “still on the diet.” I suppose the answer is yes, but I have to say I don’t consider the way I eat to be a “diet” in the modern sense of the word. This is the way I was designed to eat; I eat the food that best fuels my body. The more time I spend eating a Paleo diet and researching (and experiencing) its benefits, the more positive changes I notice in myself. I’m continually trying to find the best combination of foods to optimize my health. Now that I have my blood sugar under control, I’ve become open to eating more carb-rich foods on a regular basis. Of course, I still make sure I’m eating whole sources of food, grown organically and prepared properly (soaking and sprouting, for grains). Most notably, I’ve started to include quinoa, wild rice, and sweet potatoes in our weekly menu. These additions are more in line with the Weston A. Price “diet,” but I’ve always said Paleo eating is a hybrid approach for lots of people.

There are always things I wish I could do better, but doing the best that I can given the circumstances is admirable, at least I think so :) In the spirit of continual growth and development, here are my three health goals for 2012:

1) Eat more salmon and cold water fatty fish.
2) Spend less time at the computer and more time in the sun.
3) Learn how to make and can fermented foods.

And now for a few recipe ideas!

Curry is a spice I’ve recently added to my repertoire. Dave and I both have an affinity for flavorful, spicy foods, so curry is just the thing to spice up many of our dishes! Not only is curry delicious, but it’s also a powerful anti-inflammatory. Many of the curry recipes we enjoy are from Sarah Fragoso’s book, Everyday Paleo. If you haven’t checked out her website, you should - she has some awesome recipes and workout suggestions!

Here are our favorite curry recipes, which always have a place on our regular menu rotation:

1) Baked Cauliflower

Delicious and easy! We usually use coconut oil as opposed to olive oil due to the high heat, but either way is great.

2) Butternut Squash Soup
Traditional butternut squash soup is a little bland for me. This one takes it up a notch. With only four ingredients and very little prep time, you have to give it a try!

3) Butter Chicken

Time after time Dave has told me that this is by far his favorite dish. But, the one thing this recipe is missing is the curry! I add quite a bit, usually about a tablespoon or more, and sometimes even a pinch of cayenne to really spice it up! If you have it on hand, adding some masala and turmeric will really increase the flavor profile. I’ve found with this dish, the more spices the merrier! I also tend to substitute cream for the coconut milk, makes it a little more rich and creamy. Dave and I like this best serve over lacinato kale, but any green will do the trick.

4) Sweet Potato Hash
My version of sweet potato hash is a mix between the recipe above and another Sarah Fragoso recipe. Basically, I brown a pound of ground meat (usually spicy pork sausage), add as many veggies as I want (usually a couple bell peppers, a zucchini, and some mushrooms), two sweet potatoes, a couple tablespoons of coconut oil, ½ tbsp cinnamon and 1 tbsp curry. If we’re really hungry, I’ll throw a couple of fried eggs on top. Makes a great breakfast, lunch, dinner, or snack!