I gotta tell you- as much as I love Christmas, I love the anticipation of starting a new year. The whole out-with-the-old in-with-the-new really strikes a chord with me. So much so that I made my husband do a nose pore strip with me before we went to bed. FRESH START even for our faces.
The nails say WOO HOO NYE! The face mask and flannel PJs say LET'S START 2019 WELL RESTED!
Treat myself to some simple white fresh start roses? Okay!
The only thing I truly resolve to do in 2019 is stop referring to the twins as turds. Bad mom alert. I just don't want the boys picking up on that nickname and also using it.
I like to start off the New Year with a high nutrient meal. I know it's so popular to jump on a diet bandwagon and do a particular program, but I just aim to use more veggies. One of my favorite meals of the past year is curry- it's so versatile and delicious and freezable and my kids eat it up. If there are veggies you like that aren't listed, add them! This time I made a tofu version. Ahem, it's now 2019- have you tried tofu yet?? If not, this is your year, baby. And this is your recipe.
Tofu Curry -2 cups dry instant brown rice -1 package extra firm tofu, moisture squeezed out and cut into 1/2 inch-ish cubes -2 tablespoons olive or vegetable oil -1 red onion, diced -1 bell pepper, seeded and diced -2 cups matchstick carrots -1 cup frozen peas -1 small bag steamer whole green beans -Half a bag of fresh spinach -1 can light coconut milk (shaken well to mix) -1/2 cup nonfat plain Greek yogurt -1 teaspoon turmeric -1 teaspoon curry powder -Pinch of crushed red pepper flakes -1/2 teaspoon salt -1 teaspoon pepper -1/2 teaspoon garlic powder -1 tablespoon lemon juice #tofucurry
If you're looking to be suuuuuper low carb here, you could omit the rice. I personally like it because it packs even more fiber and helps stretch the meal to a heaping six servings while keeping it cheap. Another alternative would be subbing two bags of frozen cauliflower rice.
Make the rice according to package instructions. You could do this earlier in the day and refrigerate until ready, or even freeze it.
To make curry, heat oil in a large saute pan over medium high heat. Add cubed tofu. Stir around occasionally until it's lightly browned. Remove from pan and set aside. Add onion and bell pepper to the pan. Cook, stirring occasionally, for about five minutes. These veggies are the thickest and take longest to cook. Er, that reminds me- go ahead and pop in the frozen green beans and microwave those according to package instructions.
Okay back to the pan- add the carrots and frozen peas. Stir around and cook for another five minutes. Add the heated green beans and spinach. Add the tofu back. Reduce heat to medium and cover.
In a medium bowl or 4 cup measuring bowl, whisk together coconut milk, yogurt, and seasonings (the rest of the ingredients). Pour over tofu/veggie mix and let simmer for at least 10 minutes. Serve over rice.
This recipe makes six heaping servings. Per serving: 320 calories (!), 38 grams of carbs, 11 grams of fat, and 12 grams of protein.
I hope your 2019 is off to a reduced pore, packing on the veggies, no more turd-callin' start like mine!