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Meatless Dinner

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So my doctor and I had a very detailed conversation about my health. He made some great points about things that I need to change about my diet. I thought that I was making healthier choices already but my current health situation beg to differ.
I looked a my diet and made some much adjustments. Adjust number one has the family and I eating meat once a week.

We usually have picnics on Friday nights and that usually involves me bacon, sausage, eggs, pancakes with a variety of fruit and hot chocolate. I decided to turn things around last night. I made an entirely meatless dinner and everyone loved it.

Tofu sticks

Extra firm Tofu (Organic)
black pepper
accent
season salt
1/2 cup of vegetable

I fried the sticks and used them in place of bacon and sausage and it was awesome.

Pancakes
1 cup of flour
1/2 cup applesauce
2 medium bananas (very soft)
Baking powder
baking soda
1/2 cup of Almond milk
**the measurements might be off because I don’t always measure when I’m cooking but the pancakes came out fluffy and tasty even without me adding any sugar and eggs.

Hash Potatoes

6 Yukon potatoes
black pepper
season salt
accent
3 tablespoons of vegetable oil

This also came out really well, I even got the picky diva to eat almost all of her dinner.

Smoothie

1 Banana
1 Mango
1 cup of Blueberries
1/2 cup of Blackberries
2 cups of cubed Pineapples
1 cup of water
1/2 cup of Almond milk
1 cup of Strawberries

I didn’t add any sweetener to this smoothie because I didn’t think it was necessary. It was slightly tart but I like it. The diva and I battled over her drinking the smoothie but she did.

I added green grapes to the mix and dinner was complete. Everyone had seconds, they ate the fried Tofu and never complained about it. I don’t think everyone knew that they were eating Tofu so I am just going to leave that alone.

I will be looking for more meatless, egg-less, dairy-free and gluten free meal ideas.

Kale and Curry Chicken

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Chicken and Kale Curry
INGREDIENTS
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 chicken breasts
4 teaspoons olive oil, divided
1 medium onion, halved and sliced
2 teaspoons grated fresh ginger
1 14-ounce can coconut milk
1 teaspoon pure honey
8 cups coarsely chopped kale or chard, tough stems removed
1 tablespoon lime juice, plus more to taste

PREPARATION
Combine curry powder, salt and pepper in a small bowl. Blot chicken dry with a paper towel and cut into 1-inch cubes; toss the chicken in a medium bowl with 1 teaspoon of the spice mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat. Add onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and honey; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the chicken to the pan, cover and cook, stirring once or twice, until the greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice.

I found this recipe on eatingwell.com, the original recipe used tofu and delicate squash but I am not a fan of either. I went with chicken instead and the whole family loved it. I served the chicken and kale curry with brown rice and it was a hit. I will definitely add this one to my list of recipes.

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