Given that I cook almost every meal, everyday already, the problem isn't really in the cooking itself, but in coming up with new, exciting meals so that we don't get in a rut. I created a meal calendar and a ideas list with over 60 recipes for each mealtime to prepare. I even let mister highlight favorites, so I could make sure that those were included no matter what. Aren't I greatest wife ever? **Cackles in MadMen aesthetics**
Prep time is also a big deal. Making sure to have a breakfast, lunch, and dinner each day without it consuming my world--- this is supposed to be fun remember?--- means that "set it and forget it" meals are best.
Southeast Asian and Indian flavors are my obsession right now. Spicy Thai Mango noodles, Veggie pho, Greenbean curry, & rice bowls, veggie Samosas, and Thai Spinach and Butternut Squash soup have all been big hits in our household. So naturally, my go to make ahead lunch for the first day would incorporate these flavors.
The simple beginnings of a beautiful meal...
1/2 of a cauliflower or bag of cauliflower florets
5 small red russet potatoes cut into 1/2 inch cubes
1 red bell pepper, sliced
1 cup roasted cashews
1/2 yellow onion
4 cloves garlic
juice of 1 lime
1 cup Almond milk
1 cup coconut milk
1 tbsp cilantro paste
1 tsp ginger paste
1 tbsp chili pepper paste
1 tsp ground ginger
1 tbsp Thai red curry paste
1 tbsp yellow curry powder
1/2 tsp tumeric
1/4 teaspoon cayenne pepper
**steamed rice for serving
- Combine the red pepper, garlic, and dry seasonings in your crockpot. Allow to cook on high for approximately 10 minutes while you prepare the sauce and other ingredients
- Blend the almonds, cilantro paste, chili pepper paste, ginger paste, and almond milk in a food processor or blender until smooth. Slice the limes into quarters and set aside.
- Toss your cauliflower florets and sliced red potatoes into the crockpot. Pour the blended almond paste over the veggies.
- Next pour over the coconut milk, add the Thai red curry paste, and juice of half of the lime to the mix (toss in the rinds as well) and allow to cook on high for 30-45 minutes.
- Stir the veggies to mix the flavors and reduce to warm. Serve with White rice or Naan. Garnish with remaining limes quarters and/or chopped thai basil. YUM!