January is National Soup Month, so I’ve been busy making a new pot of healthy, hearty and warming comfort every couple days – I will share everything in a Soup Roundup soon! Meanwhile, I hope you enjoy my latest creation – Thai Carrot Crab Noodle Soup! It’s so delicious and packed with oodles of healthy veggie ingredients along with brown rice noodles. I’ve used crab in the recipe (mainly I was looking for an excuse to eat crab), but shrimp or chicken would make perfectly acceptable and yummy substitutes.
Y’all know with my busy family, work and fitness training schedule, I’m a convenience lover – but keep in mind I stock up on HEALTHY helpers, not your typical sodium, sugar and fat-loaded convenience products. Some of the convenience ingredients I’ve used in the soup recipe to reduce prep time include the Power Blend from Mann’s Vegetables (a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots and kale) and Odowalla 100% Carrot Juice. I also used Better that Bouillon Vegetable Base and the Thai Brown Rice Pad Thai Noodles from Explore Asian (see my past recipes), as I find they taste super and the texture holds up really well!
I’m also sticking to my intention to #KeepFitFun in 2016 with handstand and backbend practice – just like I was some sort of kid!
Looking for another quick and unique carrot soup recipe? Try this Spiced Beet and Carrot Soup from CookingLight.com . . . its a delicious riot of root veggies!
Do not mess with my beef. People have been eating red meat since the dawn of time and lived to tell about it. In fact, beef and other red eats fueled their bodies with some pretty dam good nutrients to help them conquer and recover from the day. I say this in the light of all the “red meat causes” cancer hullaballoo in the media this past week.
That is such media hype. In fact, the International Agency for Research on Cancer itself was divided on whether or not to finger point red meat (beef, lamb, pork, etc) as a “probable” source of cancer. Most scientists agree that it is unrealistic to isolate a single food as a cause of cancer from a complex dietary pattern further complicated by lifestyle and environmental factors.
So, I’m going to keep on eating beef.Just try and stop me! Here’s a new favorite weeknight recipe I’ve been making the family. It uses one of my favorite cuts of beef – top sirloin steak. Sirloin is just such a versatile cut of beef – it’s not too pricey, it’s lean without being tough, and perfect for a range of cooking methods including grilling, pan searing and stir-frying.
This recipe for Black Garlic, Beef and Bean Curry is amazing. The secret ingredient is Black Garlic, a new-to-me ingredient that you can find in your produce section or Friedas.com. It’s soft and mellow and packed with umami wonderfulness – it’s been fermented in soy sauce and aged. You HAVE to try this and also need to discover over friends favorite finds this week at Happy Fit Mama’s High Five Friday!
So, do you have any concerns over eating red meat? How many times a week do you eat beef? Are you sick of media hype over every single thing in the world? Please share in the comments below — XOXO, Jennifer
Black Garlic, Beef and Bean Curry
Put a little "black magic" into your weeknight dinner with this easy skillet meal that features black garlic fermented and aged to amazing umami perfection.
Bring large pot of water to boil and boil noodles according to product directions. Drain and set aside.
Lightly coat large skillet with oil and quickly cook sirloin strips with black garlic for approximately 3 minutes, stirring constantly. Remove from pan while still somewhat pink in the center. Set aside; this will be stirred back in when recipe is finished.
Add mushrooms, green beans and ¼ cup of water to skillet, cover and let steam for 2 minutes. Take lid off and add curry paste, soy sauce, fish sauce and coconut milk. Stir to blend.
Add drained noodles to skillet and stir until evenly coated. Cook until sauce is reduced, about 3 – 5 minutes. Stir cooked beef into recipe. Add Sriracha sauce, to taste, for desired level of hotness.