Chicken Curry

Dear Readers,

Long time, no recipe! Due to the lack of food content, I finally got back in the kitchen and cooked. Today, we’re making chicken curry!

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Ingredients: 

-Coconut oil

-4 cups coconut milk

-5 teaspoon curry powder

-3 teaspoon salt

-1 teaspoon pepper

-1 teaspoon yellow mustard seed

-12 pieces of chicken thighs (roughly 5 lbs)

-onion

-ginger

-bulb of garlic

-spinach (4 hand fulls – best way to measure it)

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BEGIN:

1.) In a big bowl, add chicken, curry powder, salt, and pepper together. Then mix. Let it marinate for roughly 10 – 15 minutes. Within this time, prepare everything else.

2.) Grab your blender.  Puree coconut milk, garlic, and peeled ginger altogether, until a creamy and smooth liquid is reached.

3.) Using coconut oil, sauté onions until golden brown.

4.) Add marinated chicken. Cook for 10 minutes.

5.) Add pureed coconut milk with garlic and ginger, into the pot. Then add yellow mustard seed.

6.) Let it cook until it boils in high heat, then reduce heat to medium. Cooking time around 30 to 35 minutes.

7.) Then add spinach and let it cook for another 3 to 5 minutes in low heat.

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8.) Serve chicken curry with rice! AND ENJOY!

Getting aroundnew york

With love,

Mary Dezleigh Teodosio

Lettuce Wraps – Quick, Easy and Delicious

October 25, 2017

Dear Readers,

My boyfriend, Jason, is currently going through a strict “no-carbs” diet. Essentially, a “no-carbs” diet is pretty simple to follow as long as you remember to AVOID ALL BAD CARBOHYDRATES at all costs. Examples of carbohydrates are rice, bread, potatoes, pasta, and sugars. To those of you who had been following my blog since the beginning of my fitness journey, you would recall my various attempts at trying out the best diets possible for my physical health, nutrition, and daily lifestyle. Of all the crazy diets available, my two favourites in which I was consistent and strict throughout the whole diet, was my “vegan diet month” and “no to low carbs diet month“. (Originally, I started with “vegan week” but I decided to continue on). Read more about my vegan diet journey: GOING VEGAN FOR A WEEK!!! Read more about my “no to low carbs diet” journey: Healthy Lifestyle – Daily Diet

This time it’s Jason Yang’s turn! This week, I had been preparing meals (breakfast, lunch and dinner) for us, that would fall in the “no to low carbs” diet. This lettuce wrap recipe is an original recipe of mine, and I hope you all give it a try! This is an easy, quick, and incredibly healthy meal!

This recipe can be used for lunch prep for the next 3 days for 2 people!!!

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Ingredients: 

-1 onion

-6 cloves of garlic

-1 tbsp of coconut oil (melted)

-Romaine lettuce

-0.75 kg lean ground beef

-3 tomatoes (diced)

-454 g/ 16 oz. mushrooms

-400g Asian blend/mix frozen vegetables (I used the brand called Green Giant)

-5 tbsp taco seasoning

-pinch of salt

-pinch of pepper

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BEGIN:

1.) Sautée minced garlic, and chopped onions using coconut oil

2.) Add ground beef when onions start to golden

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3.) Cook for 10-15 minutes in medium heat, until the beef turns brown

4.) Add diced tomatoes

5.) Add mushrooms

6.) Add full bag of frozen Asian blend vegetables

7.) Cook in medium heat for 5 minutes

8.) Reduce heat to low, and cook for another 5 minutes

9.) As you cook, the beef’s natural oils will come out and make the dish look “soupy” and wet. We want a dryer consistency, so we MUST scoop the excess liquids out. Just like this:

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10.) To taste, season with salt and pepper

11.) Continue cooking under medium heat for another 5 minutes.

12.) Serve when meat has been thoroughly cooked. Serve separately from the Romaine lettuce. The idea is to spoon the beef into the lettuce and create a nice wrap!

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With love,

Mary Dezleigh Teodosio.

Chicken Curry with Tomato Sauce and Cranberries – GLUTEN-FREE!

May 19, 2017

Dear Readers,

Here’s a quick and easy dinner recipe!!! This chicken curry recipe is gluten-free and nutritious. My family follows a gluten-free diet because my step-dad is a diagnosed celiac. Due to this diagnosis, my step-dad is entailed to follow a strict gluten-free diet.

What is gluten?

“Gluten is a protein found in wheat, barley, rye, and other grains” (WebMD, 2017, source). Learn more at: WebMD

Since my dad is a celiac, our pantry had been gluten-free for the most part and my family also eats gluten-free food. This recipe is inspired by him because this curry recipe is gluten-free, which is also incredibly healthy for the heart and low on calories!

INGREDIENTS:

-3 teaspoons canola oil

-2 kg (net weight) skinless chicken breasts

-3 tablespoons curry powder

-2 teaspoons butter

-1 small onion

-1 tablespoon yellow mustard seeds

-1/4 cardamon seeds

-1 15 ounce can tomato sauce

-1 1/2 cups reduced sodium chicken broth

-1 1/3 cups sweetened dried cranberries

-1 cup frozen cranberries

-1 tablespoon minced ginger

-salt

-cilantro (for garnish)

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BEGIN:

1.) Heat oil, then cook chicken in medium heat for 8 minutes until it begins to brown. Add 1 teaspoon of curry as well, and mix the spice thoroughly.

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2.) After 8 minutes, transfer chicken into a bowl for the meantime.

3.) In the same pot that the chicken was quickly cooked in, add butter, onion and mustard seeds. Cook until onions turn brown and the seeds begin to pop. Should take roughly around 4-5 minutes of cooking in medium heat.

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4.) Return the chicken and all the juices accumulated into the same pot. Stir all the onions, mustard seeds, and chicken together. Then add the remaining curry powder. Cook together for 5 minutes or so.

5.) Add cardamon seeds. Let it cook for another 5 minutes.

6.) While waiting, thaw the frozen cranberries in the microwave for a minute or so.

7.) Stir in the tomatoes, broth, dried cranberries and thawed cranberries, ginger, and salt. Bring everything to a boil, then reduce heat to a simmer and let it cook for 15-20 minutes. Remember to stir occasionally.

8.) Serve garnished with cilantro.

9.) ENJOY 🙂

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Truthfully, this recipe is incredibly delicious and super easy!!! This recipe can also feed 5 to 6 people in one sitting OR it can be stored in the fridge for 2-3 days after cooking.

With love,

Mary Dezleigh Teodosio.