Today’s lunch!! Rice noodles with broccoli, spinach, collard greens, avocado pumpkin, sweet potato, roasted chickpeas, mushrooms, sweet corn and red onion. I roasted the chickpeas in the oven with olive oil and Moroccan seasoning for about 30 minutes (until they became crunchy) and sautéed the red onion, mushroom and corn with a bit of soy sauce and water on the stove. Would highly recommend making this it was so satiating, nutritious and sooo delicious :) #govegan
I know I’ve barely been posting lately. I had a crazy few weeks between finals and overall life (see my previous rants in My Journey page.) here’s a quick update for the past 2-3 weeks:
I’ve been eating horribly, I haven’t exercised in a little over a week. Tomorrow I will begin my diet and exercise routine similar to when I started my journey in January. Large fruit and vegetable intake, no white carbs, small treats here and there, and overall more organic and gluten free products. Daily exercise plans include cardio and focus strength workout of the day.
I will be posting my daily intakes and exercise like normal again. I’m so sorry that I haven’t been keeping up with this, but sometimes life just gets hectic.
I hope everyone is sticking to their healthy lifestyle and kicking some ass!!
1 small bunch of fresh coriander, leaves reserved for later
2 lemongrass stalks
1 tsp ground cumin
1 tsp ground coriander
2 tbsp fish sauce
To start with the paste, roughly chop garlic cloves, onions and ginger, remove stalks from the chillies and chop it roughly too. Trim the lemon grass, remove the outer leaves from it, then chop and add to the food processor along with the rest of the paste ingredients. Whizz until everything is super smooth, you can add a splash of water if needed.
Slice the chicken into thin strips and season it with salt and pepper. Add oil to a large pan on a medium heat and fry the chicken until golden on both sides, then transfer to a plate. Add Thai green paste to the pan and cook for few minutes, stirring occasionally, until fragrant and bubbly. Pour in the coconut milk and the chicken stock and cook for 20-30 minutes until the sauce thickens a bit.
Stir in the chicken and cook for further 10 minutes. Add the green beans and asparagus tips for the final 3 minutes of cooking the curry. In the end add the chopped coriander leaves, then season with salt, pepper, a little extra fish sauce and lime juice from the remaining limes. Serve with jasmine rice and lime wedges on the side.