Fish and Vegetable Curry

• 14 oz white fish fillets (I used halibut) cut into thick slices
• 14 oz coconut milk
• 2 Tbs. red curry paste
• 2 carrots, cut into thin strips
• 2 cups red cabbage, thinly sliced
• Fresh coriander (oops, I forgot to add this...)
• Place coconut milk and red curry paste into a pan on medium heat for 2 minutes, stirring until combined.
• Add fish, carrots and red cabbage. Cover and simmer for 4-5 minutes, or until fish has cooked.
• Serve with fresh coriander leaves.

"Super easy. And would you believe me if I told you that the kids all ate it? Well, they did. Ethan even had seconds, and probably would have had more if there was more left. It was really good. I'm not big on fish, but I liked it. This is such an easy recipe that we could switch the meat and vegetables around however we want, and it would be good." by Colleen Lasko

Once again I'm raiding Colleen's blog and seeing how great I could feel with good natural food. She is going strictly NO SUGAR and NO PROCESSED FOOD. I wish I could be that good, but I have to start somewhere ant that is why I'm creating this blog. To help me compile of what helps me to healthy the way I want to be healthy! 

I got some great deals last night at the store too! strawberries, peas, carrots, grapes, eggs, whole wheat noodles (which I love), Tomato Juice (which only contains tomatoes!), and a bit more. I'm already lactose so I try to stay away from dairy and I hear that it's best anyway. 

 

Of course I can't stay away from yogurt or cheese sticks though... they are a source of protein that gets me through the day! I'm not a huge meat fan, so I'm really excited to try this fish dish that Colleen introduced!

Moroccan-Style Stuffed Acorn Squash found by Colleen Lasko

By: TRUCKERDOO  

"Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth."

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

 

 

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• 1/2 cup raisins
• 1 1/2 tablespoons ground cumin
• salt and pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup uncooked couscous

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve. 

Nutritional Information

Moroccan-Style Stuffed Acorn Squash

Servings Per Recipe: 4
Amount Per Serving
Calories: 502

• Total Fat: 11.7g
• Cholesterol: 10mg
• Sodium: 825mg
• Total Carbs: 94g
•     Dietary Fiber: 10.7g
• Protein: 11.2g

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