I have so much to share today.
I have been working with a business coach on my website the last couple months (in case you were wondering why I haven’t been sending you awesome recipes!). As Olivia gets older (entering 7th grade this fall), I find myself with more free time and with that freedom comes thoughts of “I need to start earning income again!”. When I started this blog over a year ago, it was merely a fun hobby. I had absolutely no idea about the business end of running a successful website – I was more interested in creating recipes, learning photography, food styling, and web design. I am now learning how to make my site a small business – in addition to my passion. SEO (search engine optimization), traffic building, niche development, affiliate relationships, e-books, etc…these are the concepts filling my head lately. I apologize for not sending you inspiring recipes during this period. However, I am back in the kitchen!
One BIG development is a change in my niche/direction/specialization. Basically – a niche is what makes me different than every other food blogger on the web. I gave that some serious thought and research. This is how I now define myself. The following text is taken directly from my new Home page – PLEASE click through to my site and check it out – I am so proud of my new look!
Do you want to eat healthier, include more plant-based whole foods in your diet, or move to a total vegetarian diet BUT don’t have the time to cook from complicated, time-consuming recipes? I get that!
I take a different approach to healthy cooking. I start with fresh, seasonal whole food ingredients then pair them with high-quality, lightly processed convenience products. I call it my HEALTHY COMPROMISE. Let’s get real here – who has time to cook from scratch in the real world? My vegetarian meals are healthy, easy and fuss-free: quick breakfasts, snack recommendations, short-cut lunches, and stress-free dinners designed to nourish your body and soul.
Convenience + Fresh = Your Healthy Compromise.
You DO have time to eat well. I will meet you in the kitchen!
I am excited about this direction as it is totally in line with how I REALLY cook and eat. I crave simplicity in all aspects of my life – even in the kitchen.
The recipe I am sharing with you today is an Easy Lentil Curry and is the perfect example of a Healthy Compromise. You start with a lightly processed packaged Indian Curry Paste – Patak’s (no high fructose corn syrup, no hydrogenated oils, no artificial anything) which is absolutely delicious and super easy (no other spices are needed – this convenient product has all the seasoning for your curry) and you pair it with red lentils, frozen organic peas, and Eden Organic canned no salt added chickpeas. I used half vegetable stock (made with a convenient vegetable base Better Than Bouillion) and half unsweetened coconut milk for a luscious creamy curry. You can easily use all vegetable stock if you are watching fat. For even further convenience, I suggest using a microwavable brown basmati rice. This is a wonderful short-cut that reduces your time in the kitchen. Top your easy lentil curry with plain organic yogurt and fresh cilantro and you have yourself a wholesome quick vegetarian meal.
Please click through to my website and check it out. It is not totally finished but I would still love to hear your thoughts regarding the site design and my new direction. You can easily go to my Contact Me page and send me a quick email or scroll to the bottom of the recipe page and make a Comment. Thank you for your input!
- 2 tablespoons coconut oil
- 2 medium onions cut into larger dice
- 4 tablespoons Patak's Mild Curry Paste
- I can unsweetened coconut milk(13.5 ounces)
- 1 cup water
- 1 teaspoon vegetable base (Better Than Bouillion)
- 1 cup red lentils
- 2 cups frozen organic peas (or any combination of frozen or fresh veggies)
- 1 can no salt added chickpeas (15 ounces - Eden Organics)
- Serve with brown basmati rice (I like the microwavable option for ease)
- Garnish: Plain organic yogurt and fresh cilantro
- Combine the water and vegetable base in a small bowl to make your stock
- In a large skillet, melt the coconut oil and cook onion for 8 minutes over medium high heat. Add the curry paste and cook for a few more minutes. Add the lentils, coconut milk, vegetable stock, vegetables, and chickpeas. Reduce heat to low, cover and simmer for 15 minutes or until lentils are tender. You may need to stir in additional water to thin out.
- Prepare rice
- Serve curry over rice topped with yogurt and cilantro. Super easy huh?!!!