One Fit Ramadan

I can’t believe we are 1/4 of the ways done already! I’ve now gotten to the point where I don’t even feel hungry or thirsty anymore. Rest is normalizing as much as it can as my body gets used to being able to sleep at certain times and with a certain amount of food in my stomach. Eating clean is a huge part of how good I’m feeling. With fun dishes like this past weekend and the one tonight, the time is just flying by!

For Sahoor

Alright so there isn’t much of a recipe here. I had left overs from the weekend so I had enchiladas and meatza. I then had some watermelon to fill any remaining spaces and aid with hydration. Food still tasted great and got me through the day just fine.

For Iftaar

Today I made one of my favorite Asian dishes, Thai Red Curry. It’s a really straight forward recipe and I’ll show you how to make “fried rice” for it too. Of course rice isn’t paleo so I will be using cauliflower in its place. This recipes serves about 4 people.

For the Curry

• 1 lb chicken thigh, sliced or diced
• 1/2 tsp of sea salt
• 1/2 tsp of chili powder
• 1 small onion, chopped
• 1-2 Tbsp of Thai Curry paste. Look for the brand Aroy-D or Mae Ploy.
• 1 cup of coconut milk, full fat
• 1/4 cup of basil leaves, shredded
• 1 bell pepper, sliced
• 1 large carrot, diced
• Other optional vegetables – Mushrooms, squash, broccoli, etc
• Coconut Oil

For the “Fried Rice”

• 1 head of cauliflower
• 2 eggs
• small ginger root, minced
• 2 scallions, diced
• 1/2 tsp of salt
• small handful of chopped cilantro

For the Curry

1. Heat up a pan and add in coconut oil
2. Add in the chicken and let it brown, stirring occasionally. Once it browns, take it out and set it aside.
3. Add the scallions to the pan and saute until they are soft.
4. Bring the chicken back into the pan and add in the curry paste. FYI, the more curry paste you add, the spicier it will be. Start with less if you aren’t a fan of spices
5. Stir-fry it for a couple of minutes until the smell of spices is pungent.
6. Pour in the coconut milk, bell peppers, carrots, and any other vegetables
7. Raise the heat to High and stir it up. Bring it to a boil and then lower the heat back to medium-low and let it simmer.
8. Leave it for about 10 minutes (or until veggies are soft) stirring occasionally.
9. Add in the basil leaves

For the Rice

1. Place the cauliflower into a food processor and hit go.
2. Add eggs to a pan with coconut oil and whisk. Make it an omelette and remove it from the pan
3. Add in the scallions and salt to the pan.
4. Saute until they are browning and then add in the ginger. Stir for about 1/2 a minute and then add cauliflower.
5. Put a lid on it and turn the heat to low. Leave it that way for about 10-15 minutes.
6. Slice the omelette and add it and the cilantro into the mix. Stir it all up again and leave on the stove for another couple minutes until the cauliflower is soft.
7. Remove it from the pan and into a dish.

Serve the curry with the rice. Keep it separate until you are ready to eat other wise everything gets soggy.

It turned out to be great. The cauliflower obviously has a little more pungent taste than regular rice but when mixed with the curry, you could barely tell that you were eating a paleo meal. It tasted great, wasn’t super complicated to make, and most importantly, it’s healthy.

I’m craving some right now. Luckily there were leftovers so it will probably make an appearance tomorrow morning. Can’t wait!

No WOD today. I had a busy personal day and wasn’t able to cook early enough to go work out. Tomorrow for sure though! If not, someone yell at me to keep me accountable. Thanks.