Did I ever tell you about that one time I was best friends with Shaun White?
In honor of the Winter Olympics starting up last night, I want to tell you about the time I met Shaun White. Now, some background- I never grew up in a snowy mountainous area, but when I was in 9th grade my brother moved up to Portland, OR. He got really into snowboarding in Mt Hood, so we used to go visit him 2-3 times a year and I would always go snowboarding with him. I’m not that great at it (especially now since I haven’t ridden in about 3 years), but for a while I was way into snowboarding.
In the summer of 2008, I went to Thailand with my church. On the way home from the trip, our last stop before DFW was the LAX airport. In the airplane getting into LA, we were all talking about the celebrities we may see in the airport, and who we would want to meet if we could meet anyone. I said Shaun White.
So we are standing at our gate at LAX, and I happened to look over and see Shaun White casually walking by. Yes, THE Shaun White. He then proceeds to walk into the Starbucks next door to our gate and sit. I immediately left my team and went into Starbucks, introduced myself to him, talked to him for about 10 minutes, and got a picture with him. It was awesome, and he was so nice! I was the only person that met their celebrity of choice that day in LAX!
So, good luck at the halfpipe competition, Shaun, and don’t forget that time we were best friends!Sometimes I think people stay away from making curry because it seems so complicated. Don’t be intimidated by curry! This recipe is very simple and doesn’t take very much time. As long as you are okay using 3 pans and chopping some vegetables, you will find this recipe to be simple and super tasty! I understand that quinoa is not 100% paleo-friendly. You don’t have to use it in this recipe- feel free to sub the quinoa for rice or cauliflower rice. Make it to your own specifications! This can also be 21-Day Sugar Detox friendly if you use cauliflower rice instead of quinoa. Enjoy!
Vegetable & Quinoa Curry
makes about 4 servings
- 1/2 yellow onion, chopped
- 1/2 head of broccoli, cut into small florets
- 2 stalks of celery, chopped
- 1 tsp olive oil
- 1 tbsp minced garlic
- 1 14 oz can full fat coconut milk
- 2 tbsp curry powder
- 1 tbsp chili powder (or more if you like some more spice)
- 1 tsp ground ginger
- salt & pepper, to taste
- 1 lb ground turkey, chicken, lamb, or lean beef (whichever you want!)
- 1 cup fresh spinach
- 1/2 cup quinoa, rinsed
- 1 cup low-sodium chicken broth
- In a saucepan over medium heat, heat the olive oil, then add the onion, broccoli, celery and garlic. Let sautee for 4-5 minutes.
- Add the coconut milk. Sometimes coconut milk can separate in the can, so just make sure it is mixed well before adding to the pan.
- Mix coconut milk well with the veggies in the pan. Add the curry powder, chili powder, ginger, salt & peper. Mix all ingredients well, and then cover and reduce heat to low.
- In a separate pan, brown the meat. While it’s browning, season with a little bit of salt & pepper & chili powder.
- While the meat is browning, put your quinoa and chicken broth in a small saucepan, cover and let simmer over low-medium heat.
- Once the meat is browned, drain the grease and then add the meat & the spinach to the coconut milk veggie mixture. Cover again and continue to let simmer.
- Once quinoa is cooked (it should take about 15-20 minutes), fluff the quinoa and then add it to the curry mixture. Mix well, & serve!