Yellow Curry Rice

Made with rice and riced cauliflower, you don’t notice the cauliflower, but it seems like you get more rice! This serves about 12. If you are following Trim Healthy Mama, this is an E, and your serving size is about 2 cups, or 1/12 of the recipe. If you would like a larger serving, you can use more meat, or an extra head of riced cauliflower, or both! 🙂

Yellow Curry Rice

2 cups long grain brown rice
4 cups of water
3 pounds lean ground turkey or deer meat
1 huge onion, or 2 small onions
28 ounces frozen pepper strips
3 Tablespoons coconut oil
1 medium/large head cauliflower, riced
4 cups of corn
Yellow curry powder
Salt, and red and black pepper to taste

Combine the water and long grain rice in a pan, and bring to a boil.

Turn to low and simmer till holes appear in the rice, and there is still a little bit of water left.

Add the riced cauliflower on top of the mostly cooked rice. (I make the riced cauliflower by pulsing by batches in my vitamix.) Cover with a lid and let set for about 30 minutes to finish cooking the rice and to steam the cauliflower.

While the rice is cooking, brown the meat in a large skillet.

Add the coconut oil, chopped onion and frozen peppers.

(Here are the frozen peppers I used).

Cook till the onions and peppers are soft.

Add the corn, cauliflower and rice, and generously sprinkle with curry.

Add salt and black and/or red pepper to taste. Taste and adjust spices.

Here is the curry powder I used.


Here is another variation, that cuts out the corn and rice, to fit in a THM S. It is my least favorite of the 3. But, the kids seemed to like it. You really taste the cauliflower, so if you are not a cauliflower fan, this may not be for you.

Use ground beef if desired. I used 5 pounds.
Replace rice with riced cauliflower. I used 2 heads.

Replace corn with diced yellow squash. I used 4 red bell peppers, quartered and sliced, instead of the frozen peppers. (I got them on sale!).
Drizzle extra olive oil over when adding curry powder and spices, if desired.


Similar to above, but I sauteed the cauliflower with the beef after it was cooked. And sauteed the veggies in a separate skillet. Then added everything all together with the spices.


Finally, here is a third variation! My original way of making this would have been off plan, according to THM, but still a good healthy meal for kids or those not needing to watch their carbs/weight. And while I can make this for my kids, I can at the same time make my smaller, single serve counterpart, that can be a FP or an E.

Cook a pan of rice. (For kids)

Boil 2 packets of konjac rice. (For me).

Saute onion(s), and 1-4 peppers in small amount of coconut oil. Reserve 1/2 cup sauteed veggies for mine. The rest is for the kids.

In a large skillet fry several pounds of ground meat. (For kids).

In a small skillet, cook 1 chicken breast in water. Then turn into ground meat using vitamix. (For me).

In a big skillet for kids: Combine hamburger, sauteed veggies, corn, and enough rice to fill pan. (I often cook a big pot, use what I need, and have the rest to feed them for breakfast, or whenever the next day..) Add yellow curry, salt and pepper(s) to taste.

In a smaller skillet, combine the ground chicken meat, reserved sauteed veggies, boiled and drained konjac rice, 1/2 cup of rice, about 1/4 cup of corn, and yellow curry, salt and black pepper and or red pepper.

That’s it! Hope you enjoy!

Hearty Chicken Soup

This is a yummy,warm for your tummy, full of chicken and veggies type of soup. Flavorful, and satisfying!

Hearty Chicken Soup
1 whole chicken (5-6 pounds)
1/2 to 1 whole bunch celery, sliced
3 carrots, thinly sliced
2 onions, chopped
1-2 Tbs minced ginger, or 1-2 teaspoons ginger powder
1 whole bulb (about 13-20 cloves) of garlic, minced
1-2 packages frozen cauliflower (or 1 fresh cauliflower, chopped)
3 cans full fat coconut milk
4 teaspoons xanthum gum
2 Tablespoons trim boulion mix (page 491 of trim healthy mama cookbook)
Black pepper
Red pepper flakes

Instructions: Cover the chicken with water and boil just till tender and cooked through. Remove and cool the chicken, reserving the broth. Then, pick off all the meat discarding the skin and etc. If you wish, return the bones to the broth and simmer several more hours or even all night, replenishing the water as necessary. If you decide to do this, be sure to refrigerate the chicken. I prefer not to leave the chicken on the bones for this longer boiling time, becaused it will become mushy and stringy.

Add the chopped veggies, except for the cauliflower, into the chicken broth. Add the ginger and garlic, too. (All bones and junk should first be removed). Simmer till the veggies are tender.

Add the cauliflower. Make the white sauce: Put the 3 cans of full fat coconut milk into your blender. Blend, adding the 4 teaspoons of xanthum gum. Add this to the pot of soup as well.

Add the spices: 2 Tablespoons of trim boullion mix. And the salt, black pepper and red pepper flakes to taste.

Simmer for a few minutes, till all is hot and cooked through, and the spices release their flavors.

My kids love this soup, too!

It is also very good rewarmed the next day! 🙂

Stuffed Peppers

I’d like to share my stuffed pepper recipe with you!

If you make it as it is written, and you are following THM, this would be an E type meal. Which means, for those of you not familiar with THM, that this meal type is low on fat, and has moderate carbs.

To keep the carbs within the E limits, you will want to stick with two peppers. If you know that will not be enough, you may want to have other veggies, more protein, or a shake to fill up on. Alternately, you could halve the rice in the recipe, and increase the meat by a pound or two. Then you could have four peppers! If you can eat that much! 🙂

Stuffed peppers:
20 green peppers
2 cups brown rice
3 cans chicken broth
1 teaspoon tumeric
2 Tablespoons marjoram or parsley
2 Tablespoons coconut oil
2 pounds lean ground meat (I used turkey, but deer meat is good, too. You can also use half deer and half turkey).
1 huge onion, or 2 small onions, chopped
6 ounces tomato paste
5 Roma tomatoes
1-2 Tablespoons salt, or to taste
1 Tablespoon black pepper, or to taste

In a medium size pot combine the rice, chicken broth, tumeric and marjoram or parsley. Bring to a boil, then turn down on medium low and cover to finish cooking.

Now, it’s time to prepare the peppers.

First, slice off the tops of the peppers. Save the tops.

Reach inside the peppers. Twist and pull the seeds and membranes out.

Place the peppers in a large baking pan. I have a huge one that perfectly fits 20 peppers! You may have to use more than one pan, if you do not have one large enough. Add one cup of water to the bottom of the pan and stick in the oven to bake for about 1/2 hour at 350 degrees.

Pop the stem out of the top of the peppers. If they wont pop out, cut the stem away. Discard the stems, and get ready to use the tops, next.

Chop the onion, and mince the pepper tops.

In a huge skillet (mine is a cast iron one that covers two burners), put the two Tablespoons of coconut oil, the lean ground meat, and your chopped onions and pepper tops.

When the meat and veggies are cooked through, add the 6 ounce can of tomato paste and mix well.

Then stir in the prepared, cooked rice, and the salt and pepper. See how the colors contrast? The rice should stay yellow and not pick up the color of the tomato paste. 🙂

Dice the Roma tomatoes and stir into the rice.

Stuff the peppers, and stick them back into a 350 degree oven, untill they are nice and hot. 20 minutes to one half hour should be good!

I made these again last night. The kids and I ate real quick before leaving to go watch a video at our church. I was happy to find my husband home, enjoying a couple of peppers when we got back! I did, however, have a complaint from my 18 year old son. He only got 1 last night as we were in such a hurry. His sister took the two leftover peppers to work.. (Not that he minded that.) It seems like I may need to make some more, soon! 🙂

Here’s how I ate mine last night! (Cause just two peppers aren’t enough for me 🙂 )

Chicken Apple Salad

This is a really quick, easy salad to whip up and take along if you need to leave quickly and bring food! I only used 1 apple in this, because I am trying to stay within the limits of an E meal while following THM (Trim Healthy Mama). And I could, at the time I first made this, eat the whole jar. Well, the contents of the jar, that is. I am sometimes one hungry mama… 🙂 But if you plan to feed 2 or more with this, you could use 2 apples, if you prefer. 🙂

Chicken Apple Salad
1-12.5 ounce can chicken breast (drain, save broth if you like for use in another dish).
1 cup 0% or non-fat Greek yogurt
1/2 to 1 cup chopped celery (with the leaves, if you like them!)
A few Tablespoons of diced onion
1 diced apple
1-2 Tablespoons goji berries
Salt and pepper, to taste

Measure, chop or dice ingredients as called for. Mix all together! This fits nicely into a quart canning jar. I like to use a wide mouth one for this, as it doubles nicely for my bowl, later! 🙂

Serving ideas: Besides just eating this straight from the jar.. 🙂 This would be good in a wonder wrap (recipe from THM cookbook) or any low carb wrap. Or you can eat this over a bed of lettuce.


Eggplant Salad

This is one of my favorite lunches, when I don’t mind spending a little time in the kitchen. It does take a bit of work, with all the chopping of the vegetables, but it is so worth it!


Are we ready to start? It’s nice if you can have everything layed out and ready to work.

Eggplant Salad
1/2 cup butter (or coconut oil, for dairy free)
3 large boneless chicken breasts
1 large eggplant
1 huge onion
1 bag mini peppers
About 10 Roma tomatoes
Balsamic Vinegar
Salt and Black pepper
Mozzarella cheese and/or avocado

Start by cooking the chicken breast in the butter or coconut oil. I am using coconut oil, here. I have a HUGE cast iron skillet, I like to use for this dish. (And lots of others). It takes up two burners on the stove!

Meanwhile chop the vegetables.

When the chicken breasts are cooked through, and nicely browned, remove from the skillet and dice.

Add the chopped vegetables and cook, stirring often, till they are nicely sauteed.

Chop the Roma tomatoes and divide between 5 plates. Use oven safe plates, if you intend to broil this later. I like to use enamelware. Sprinkle with balsamic vinegar.

Divide the sauteed veggies between the plates.

Now, divide the chicken between the plates and sprinkle with salt and pepper.

Add grated cheese. This is optional if you are dairy free.

If you used cheese, you can now place the plate of salad in the oven and broil the cheese.

I just top mine with 1/2 a diced avocado and skip the broiling, for a dairy free option.

If you want, use cheese and avocado!

I hope you love this dish as much as I do!