Bangkok Curry Bowls with Rice Noodles & Vegetables
Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.
½ large bunch bok choy (about 8 leaves), thick stems removed and thinly sliced
1 1/3 cups sliced mushrooms
1 cup shelled, frozen edamame
1 lb boneless, skinless chicken breasts, cooked, cooled and chopped into bite-size pieces (NOTE: Use any cooked chicken you have on hand, or season with salt and pepper and roast in the oven or poach.)
1/4 cup chopped fresh cilantro leaves
4 cups low-sodium chicken broth, for serving
4 1-qt heat-proof jars or containers
In a small bowl, whisk together coconut milk, lime juice, curry paste and fish sauce. Cover and refrigerate.
Divide noodles, carrot, bok choy, mushrooms, edamame, chicken and cilantro evenly among jars. Cover and refrigerate until ready to serve, up to 4 days.
To serve, empty the contents of one jar into a heat-proof-thermos. In a small saucepan, bring 1 cup broth and 1 cup water to a boil; add one-quarter of coconut milk mixture (about 3½ tbsp) and heat through. Pour into thermos and keep covered until ready to eat. Alternatively, heated broth mixture can be transported separately in thermos and added to jar just before serving; let stand for 5 minutes before eating. A microwave may also be used to heat the broth mixture.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Crunchy radish, carrots, cabbage and bell pepper are combined with black rice and edamame for a vibrant and satisfying lunchtime salad. The best part is that you can pack it into a glass jar up to 5 days in advance – since the dressing only touches the heartiest vegetables, there is no risk of having a soggy salad!
Health benefit: Fermented foods are full of probiotics, but in order to keep gut bacteria balanced, you also need prebiotics, or nondigestible carbohydrates that feed probiotics, like the inulin found in asparagus. This makes fermented asparagus a superfood for digestive and immune system health to help keep your body strong and disease-free all winter long.