Hi, I’m Chelsea!
Most people struggle with eating healthy consistently. I have a process that helps people optimize their nutrition so they can reach their fullest potential.
Want my proven strategies to save enormous amounts of time and eat healthy consistently?
Grab my FREE PDF:
21 Simple, Quick, & Easy Meals
All tagged Carrot
Don’t be intimidated by making fresh spring rolls- it’s as quick and easy, if not easier, than making burritos! Simply fill your softened rice paper with mint, avocado, and a few fresh veggies and roll into spring roll. The Sweet and Sour Peanut Sauce is addictive and makes eating veggies fun and enjoyable 😉
When I’m feeling the aches of the flu or a bad cold, I crave a meal that can fight the inflammation in my body. This Anti-Inflammatory Curry is quick and easy enough to make when you’re sick (yes, I know from experience) but is light and easy on the stomach, since it’s not spicy. So often curries are heavy and fatty, but this curry is more like a broth. Pairs perfectly with a side of brown rice!
Serves: 4
Prep time: 10 minutes
Cooking time: 30 minutes
What (your ingredients):
1 teaspoon coconut oil
2 bell peppers, medium diced
1 block extra-firm tofu, cubed
1 head broccoli, cut into florets
2 large carrots, diced
1 teaspoon fresh ginger, minced
2 tablespoons red curry paste
1 15-oz. can coconut milk
Brown rice to serve
How (your directions):
In a large skillet, heat coconut oil over medium heat. Add bell peppers and tofu, then sauté for 5 minutes.
Add broccoli florets, diced carrots, and minced ginger. Sauté for 5 minutes.
Add red curry paste and coconut milk and stir to combine. Bring to a simmer, then cover and cook on low heat for 20 minutes.
Serve over brown rice, and salt to taste.
Enjoy!
Why (the science): Curries make powerful anti-inflammatory meals because they so often include foods to reduce oxidative stress in the body. Coconut oil, broccoli, turmeric, and ginger are all found in this recipe, which means this curry battles oxidation and inflammation in a variety of ways.
Spring rolls are the perfect grab-and-go lunch for a busy work or school day. You can assemble them the night before, place them in an airtight container with a separate container for the dipping sauce, and take them with you the next day- no heating required! While spring rolls can be $7-9 from a grocery store counter, you can make these for nickels and pennies 😊
Serving Size: 6 Spring Rolls (Serves 2-3)
Prep time: 10 minutes
Cooking time: 3 minutes
What (your ingredients):
45 grams Instant Vermicelli Rice noodles
6 sheets Rice Paper
1 cup of our favorite sliced veggies! Carrots, Radish, Cucumber, Bell Pepper, Cabbage, etc.
1 Avocado, thinly sliced
Mint or Basil leaves
2 tablespoons peanut butter (I use Justin’s Honey Peanut Butter for added sweetness. Hint: Add one teaspoon of honey or maple syrup to dipping sauce if using a plain peanut butter)
1 teaspoon sriracha
1 teaspoon soy sauce
How (your directions):
Spring Rolls:
Soak rice noodles in boiling water for 3 minutes, then rinse with cold water. Drain and set aside on paper towel.
Fill a large bowl with warm water.
When ready to assemble, soak one rice paper sheet in warm water for 20 seconds until pliable then lay flat on work surface.
Fill with favorite sliced veggies, a few rice noodles, 2-3 thin slices of avocado, and 2-3 mint or basil leaves.
Roll spring roll like a burrito, then repeat with remaining 5 rice sheets.
Dipping Sauce:
Combine 2 tablespoons of peanut butter, 1 teaspoon sriracha, 1 teaspoon soy sauce, and 2-3 tablespoons of water.
Whisk until smooth. Thin with extra water if desired.
Why (the science): Spring rolls with the spicy peanut dipping sauce create a balanced meal of fiber-rich and water-rich vegetables, carbohydrates from the rice noodles and rice paper, and healthy fats from avocado and peanut butter. Not to mention, they are incredibly refreshing on a warm Spring day!
While I have never understood the nutrition claim “detox,” there is one delicious salad that I love to purchase, and that’s the Whole Foods Detox Salad. When I bought a pound container of it, I gasped when I saw the cost…$8!!! So, I decided to make it myself. This batch makes 8-10 servings for a fraction of the cost, and stores wonderfully in the fridge for 5 days. Just be sure to not dress it with your favorite vinaigrette until the day of serving 😊 Crunchy, slightly sweet, and eaten with a spoon, this “detox” salad (whatever that means) will become your new favorite refreshing salad!
What (your ingredients):
1 green cabbage, cut into quarters
5-6 large carrots
1 apple
1 large bunch of kale, ribs removed, or 1 large bag of kale salad
2/3 cup dried cranberries
1/3 cup sunflower seeds
How (your directions):
Using a food processor with the grater plate attached, shred the cabbage, carrots, and apple.
Empty shredded mix from the food processor into a large bowl.
Remove the grater plate attachment from the food processor and attach the large blade. Add the kale directly into the food processor bowl. Shred the kale and add to the large bowl of shredded mix.
Top with dried cranberries and sunflower seeds.
This salad will keep for 5 days in the fridge if it remains undressed. Dress with your favorite vinaigrette when ready to eat!
Why (the science): Cabbage and kale are incredible prebiotics, which means that they feed and promote the growth of healthy bacteria in our gut. A healthy gut affects our mood, appetite, weight, and stress levels!
This recipe was inspired by one of my favorite meals, served for dinner at an olive plantation I stayed at in Sicily- it was so good, I make a variation of it frequently, and my family always requests it when I visit (so you know this one’s a winner)! The cauliflower becomes nutty when sautéed, the pine nuts add crunch, the raisins add chewy sweetness, and the saffron makes it an incredible golden color!
