In this recipe I created a highly nutritious sports lunch for two, combining sweet and savory ingredients from Brazil, the host country of the 2016 Olympics. While it’s important for anyone to eat well in order to stay fit and healthy, it’s especially important to fuel your body with the right nutrition when competing or being very active.
Chicken Curry is an all-time favorite in our house and full of Umami. Even the kids love to eat it. Recently I received some Kashmiri chili powder from a good friend in London, which is one of the most amazing mixtures I’ve tasted so far. The Kashmiri Chicken Curry turned out very nicely, a perfect flavor combination. You can serve it with rice, or for a carb-free alternative, with my Cauliflower Rice or Chickpea Flatbread (recipe to follow) as shown in the picture.
We just returned home after a few days in Dubai where we enjoyed the food and the various international flavors. We ate at one of our favorite Thai restaurants several times, and it was so delicious! Inspired by this experience, and thinking about what to cook for dinner tonight, I decided to go for Thai. I wanted to combine the crunchy texture of the Laab Gai Salad (minced chicken salad) and the spicy creamy flavor of the Thai Red Curry. To keep it light and healthy, I served it on Chinese cabbage, which you can fold into a wrap. You can serve this dish as a starter (8 servings) or a main dish (4 servings).
Today I opened the fridge and the pantry to see what I could use for a nice weekday meal. Since we haven’t had lentils for a while, I thought it might be nice for the kids, together with some chicken and tomato gravy. Here I used beluga lentils, but you can also use red or brown lentils instead. Only the cooking time may vary.
