Nothing helps the diet doldrums like a little variety.
A great way to change things up is to seek out a new recipe, or to take an old favorite and give it a new twist.
The following are two delicious and healthy vegetarian dinner ideas to get you inspired…
1 tablespoon vegetable oil
1 teaspoon grated ginger
2 cloves garlic minced
1 can coconut milk
1 tablespoon curry powder
2 cups cauliflower florets
2 carrots cut into ¼ inch rounds
½ cup frozen peas
Basmati or jasmine rice
In a large sauté pan, cook garlic and ginger in oil until lightly sautéed. Add coconut milk, curry powder, cauliflower, and carrots and let simmer until vegetables become slightly tender (about 10 minutes). Add the peas in at the very end and let them heat through. Serve over rice.
This is a great family-friendly recipe, and turns out slightly sweet because of the coconut milk. It is also a recipe that can be easily adapted by trying a variety of different vegetables, or even adding in some chicken or shrimp.
Carrot Ginger Soup:
1 teaspoon butter
2 lbs carrots
1 large yellow onion
1 garlic clove
1 tablespoon grated ginger
4 cups water
1 cup skim milk
Peel carrots and cut them into ½ thick pieces, set aside. Chop the onion and sauté in a pot with the butter. After onions start to become translucent, add in the minced garlic and sauté for and additional 1-2 minutes.
Add the chopped carrots and grated ginger. Add enough water to the pot to just cover the carrots (about 4 cups). Bring to a boil, and then let simmer (covered) until carrots become tender.
Pour the mixture into a blender in small batches with a bit of the milk, and blend until smooth. Or, use an immersion blender if you have one. (Note: be very cautious when blending hot liquids).
I love to garnish this soup with dill, and enjoy with a piece or two of whole grain bread.