Curried Rice with Avocado and Tomato

It occurred to me the other day when I posted my recipe for rice patties made from leftover curry rice, that although that post includes the recipe for the curried rice, that some folks may want the down & dirty simple recipe for the rice on its own. So as I sat down to eat my easy-peasy super-cheap delicious lunch, I snapped a photo before my first bite (that took will power!)

This meal is really satisfying but doesn't leave you in a food coma, so it's great for work. You can also make 4 meals for hella cheap (depending on where you buy that avocado!)

So here's the recipe (which is really just cooking rice with a little yellow curry powder & cumin). I like to top it with avocado, freshly picked cherry tomatoes, and a sprinkle of S&P. Enjoy! 

To Make Yellow Curry Rice
Boil 1.5 cups of water and set aside (microwave for 3 minutes).
Measure 1 cup dry white rice (I find that jasmine, or any regular medium-grain rice works well)
Heat 1 teaspoon butter or olive oil in a quart-sized saucepan (one that has a lid)
Stir in the rice, & add about 2 teaspoons yellow curry (I like the Sun Brand Madras Curry), 1/2 teaspoon ground cumin, and 1/4-1/2 teaspoon kosher salt.
Pour the 1.5 cups of boiling water over the rice. It will come to a rapid boil. Stir, cover with the lid, & turn the heat all the way down. A gas burner should be barely going. On an electric burner, use the lowest setting.
Set your timer for 20 minutes. Do not take the lid off the rice during this cooking time.
Once the timer goes off, turn off the burner but LEAVE THE LID ON THE RICE FOR ANOTHER 5 MINUTES.
Remove the lid and fluff the rice with a fork, top with whatever, and eat. 
If you prefer, omit or change the seasoning as desired. Just remember that salt it key. You can also use veggie or chicken broth for more flavor. Add onion, herbs, & almonds or pine nuts for a pilaf.
Store leftover rice in a container in the refrigerator for up to 5 days. 

Anti-Inflammatory Orange Avocado Chia Smoothie

Not trying to take credit for this one. Just sharing a tasty smoothie that has a lot of anti-inflammatory and antioxidant ingredients, like turmeric, ginger, spinach, oranges and coconut water. 

Next time you go to Trader Joe's, add these ingredients to your cart (I'm pretty sure you can find everything you need at TJ's):

Baby Spinach
Oranges
Avocados
Ginger
Chia Seeds 
Coconut Water
Cinnamon
Turmeric Powder 

Here's the link to the recipe (it's very simple - just easier to link here), as well as good info on how the ingredients can help reduce and prevent inflammation in your body.

The ingredients in this recipe are well-balanced, resulting in a pleasant, creamy green smoothie with natural sweetness (I don't even add honey). To ensure the chia seeds get pulverized, run your blender for a good minute (maybe less if you use a Vitamix). 

Enjoy!

Craveable 3-Piece Salad (No Dressing Required)

The juice from the grapefruit is all the dressing you'll need (or want). 

Girl, you know it's true. Ooo, ooo, ooo. I love you. 

This salad is so quick & easy to make, and is extremely satisfying. 

Crunchy jicama, creamy avocado, and bright & juicy grapefruit are a match made in heaven. 

Even better? With no dressing needed, it's really good for you.

The 1-2-3...
1 ruby grapefruit
1/2 of a small jicama root
1 small, or 1/2 a large avocado 

The A-B-C...
Peel the jicama with a vegetable peeler or paring knife. Slice into bite-sized pieces about 1/8" thick. Add the slices to a medium/large serving bowl. (Avoid serving in a metal bowl. The acid from the grapefruit can react to the metal, leaving a bad aftertaste.)

Segment the grapefruit. Using a sharp knife, remove the peel and pith. Start by slicing off the top and bottom of the grapefruit. Then slice down the sides, using the shape of the grapefruit to guide you. Tear the peeled grapefruit in half at the core. The skins should peel off the grapefruit segments quite easily. Work over the bowl of jicama so any juice drains into the salad. Add the segments to the jicama. Squeeze the grapefruit peels to extract any remaining juice, and drain the juice from the cutting board into the bowl as well. Toss the grapefruit and jicama in the juice to coat. 

Cut the avocado in half lengthwise. Using a large spoon, remove the flesh by moving the spoon closely between the flesh and the skin of the avocado. Place the avocado flat-side down on the cutting board, and slice with a thin, sharp knife. Add the avocado to the jicama and grapefruit, and serve immediately. 

To add a bit more nutrient value, serve the salad on a bed of baby kale or supergreens. 

Enjoy!