Easy Chicken Curry

by Kerry on January 22, 2014 · 2 comments

I should probably call this chicken curry for wimps.

I don’t eat a lot of Indian food. Which is unfortunate, since I love curry. The thing is, I can’t handle the heat. I’m a huge baby when it comes to spicy food. So, as you can imagine, Indian food and I don’t have a very close relationship.  [click to continue…]

{ 2 comments }

It’s been almost 3 years since I started this blog.

In that time, my blog has led me to a career in online marketing, introduced me to some great people, and gotten me quite a few free meals.

Now I’m taking another big step in my blogging journey by attending my first food blogging conference this weekend, the International Food Bloggers Conference (IFBC) in Seattle.

International Food Blogger Conference 2013 Seattle

I’m not the only Tampa blogger making the cross-country trek, either. I’ll be joined by 7 other ladies from Tampa:

To kick off our time in Seattle, on Friday morning the 8 of us will be doing the Savor Seattle Tour of Pike Place Market – which is a guided walk through the market where you sample 16 different items. I’m pretty stoked for this even though we’re doing it at 9:30 am. I’ve tried the famous Beecher’s mac and cheese at their New York store (it lives up to the hype), but I can’t wait to try it at the original Seattle location at Pike Place Market.

I’ll be spending a lot of time at the conference, but fortunately I’ll also have enough free time to explore the city. If you’ve been to Seattle, I’d love your recommendations on where to eat and what to see! Please leave a comment or shoot me an email with your suggestions.

You can  also follow me on Twitter and Instagram to see what I’m up to in Seattle this weekend. I’ll also be posting about the conference once I’m back home.

{ 1 comment }

Mexican Chicken Soup

by Kerry on April 10, 2013 · 2 comments

Since no one proposed to you after making a roast chicken, you might be looking for more uses for your leftover chicken.

mexican-chicken-soup

This healthy soup is fresh, light and makes a great weekday lunch. I brought it with me to work with a bag full of cilantro (not weird at all…) and avocado to top it with. Speaking of large amounts of cilantro… [click to continue…]

{ 2 comments }

Simple Roast Chicken

by Kerry on April 8, 2013 · 4 comments

I left you with quite the cliffhanger, eh?

roast-chicken

Here’s the truth: I didn’t get a week’s worth of meals out of my chicken. But, I did enjoy one night of roast chicken, followed by a delicious Mexican chicken soup and simple chicken curry (recipes coming soon!). [click to continue…]

{ 4 comments }

I recently made the mistake wise decision of downloading the Mint app on my phone. It’s like a responsible/annoying friend that tells you where you’re spending your money and alerts you when you’re going over budget…

mint-spending

Last month, I spent more money on food than I did on rent.  Granted, I live in a very reasonably priced apartment, but still… this was a shocking amount. Like, I could have made an international flight with my food budget.

I wasn’t even wining and dining myself at nice restaurants — the majority of this money went to the good people of Publix and Whole Foods. Since I’m primarily eating meat, vegetables, fruit, nuts, and other whole foods, my grocery bills have been astronomical lately.

It’s no secret that it’s really hard to eat on the cheap and eat healthy. But, it can be done. This month, I’m challenging myself to prepare whole, healthy meals that won’t make Mint yell at me. Starting with one whole chicken…

roast-chicken

I bought a chicken on sale for $1.29/pound (my chicken was less than $7 total) and decided to see how many meals I could get out of it. Instead of buying 4 kinds of meat to get me through the week, this is much more economical. I won’t be eating as much meat per serving for each meal, but instead will bulk up my meals with more veggies.

Here are some ideas for using every bit of a whole chicken:

  • Roast the chicken and eat some roasted chicken as a meal
  • Remove remaining meat from bones and set aside for other meals
  • Use the chicken bones and vegetable scraps to make stock
  • Make soup or stew with leftover chicken and homemade stock
  • Use the remaining leftover chicken in: casseroles, chicken salad, curry, tacos/burritos/fajitas, breakfast hash, chicken pot pie

Stay tuned to see how I use my whole chicken this week and how many meals I can get out of it…

How do you cut down grocery costs while still eating healthy? I clearly need some tips, leave me a comment below!

Photo credit: Erin’s Sweet Life

{ 3 comments }

Mock Fried Rice

by Kerry on February 26, 2013 · 8 comments

Carbs and I are on a break at the moment. In the meantime, cauliflower has taken on a bigger role in my life. I think I’m ready to go steady…

cauliflower-fried-rice

I’m amazed by what you can do with cauliflower. I’ve been skeptical for quite a while, but now I’m a believer…

Did you know you can “rice” cauliflower? If you pulse the florets in a food processor or grate a head of cauliflower on a cheese grater, you end up with tiny “grains” that can replace rice in many recipes.

riced-cauliflower

You can also smash it into “mashed potatoes”, make pizza crust, and even tater tots. Crazy, right? Obviously none of this tastes anywhere near as good as the real thing, but can be a good low carb substitute if you’re craving something starchy.

The cauliflower absorbs the flavors of the other ingredients in this dish, so while you don’t feel like you’re eating rice, you definitely don’t feel like you’re eating cauliflower. I don’t even like the taste of cauliflower (or the funky smell), but I can’t stop eating this fried rice. And just like the real deal, it tastes even better cold the next day. 

If you’ve also broken up with carbs recently, let this faux fried rice help you through the hard times.

mock-fried-rice

Mock Fried Rice
 
Prep time

Cook time

Total time

 

One head of cauliflower yields about 3 cups of “rice.”
Author:
Serves: 4

Ingredients
  • 1 head of cauliflower, leaves trimmed and cut in half
  • 1 tbsp olive oil or coconut oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 2 cups frozen peas and carrots (or any mixed vegetables), thawed
  • ¼ cup soy sauce or tamari (gluten free soy sauce alternative)
  • 1 tsp toasted sesame oil
  • 2 large eggs, beaten
  • Salt to taste

Instructions
  1. To rice the cauliflower: 1) chop into florets and pulse in a food processor until fine or 2) hold each half of the cauliflower by the core and grate with a box grater. Discard the core.
  2. Place riced cauliflower in the fridge to chill for at least an hour.
  3. Heat oil in a large saute pan over medium heat.
  4. Add the onion and garlic and saute until the onion is translucent.
  5. Add the cauliflower, veggies, soy sauce and sesame oil. Mix well and cook for 5 minutes to soften the cauliflower.
  6. Push cauliflower mixture to one side of the pan. Add eggs to empty side of pan and scramble, gently breaking up with a wooden spoon.
  7. Once the eggs have set, combine with “rice.”
  8. Salt to taste, if desired (you won’t need much because of the soy sauce). Serve warm.

 

{ 8 comments }