Now that it’s March we can go ahead and plan for summer snacking, right? Since February felt like May? 
You get it. …
thai
Curry Coconut Potato Soup {vegan}
Well, well, well. 
Quite possibly one of the best new things I’ve mad this year, and Jay’s new favorite for sure.
The story is this: Jay went vegetarian last year, then decided to eat meat again, then stopped eating meat again. Then the very day he stopped eating meat again he broke his leg, and I’d be lying if I said I wasn’t the tiniest bit annoyed. No problem kid, let me hold your bottle of pee 10 times a day and also make special meals for you.
But obviously I did it and lived to tell the tale and I made an excellent nurse and short-order cook, if I do say so myself.
So ALSO in that time Jay realized that if he just laid around all day and didn’t feel like eating because of pain medication he’d lose weight, which is true, but also maybe not the healthiest way to go about such things, so don’t think that this is a weight loss advice article. But, Jay did lose some weight over the summer and went back to being a mostly-vegetarian and has really tried hard to stay healthy and eat yummy foods in the process.
And I, now that I’m not carrying around bottles of pee anymore, have tried to make some fun new recipes that taste decadent but that are good for you and easy to make.
That was a really long explanation to tell you this: I made a creamy soup without cream and it tastes like curry and is cozy but not too heavy and you’ll love it. Let’s get to it.
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Thai Quinoa with Red Curry Drizzle {meatless monday}
This has to be our answer to Monday. 
Healthy to offset any damage we did over the weekend. Flavorful so that we aren’t so sad to be eating plain chicken breast with steamed veggies. Vegetarian for Monday or any day. Vegan, too. Also. Coconut curry drizzle.
Is there anything else to say, really? Besides the fact that I’m catering a big event at city hall tonight and am super nervous and also have spent two days making brownie bites at an incredibly slow pace? You should know that, I think.
But this quinoa. It’s simple, delicious, and healthy. What could possibly be wrong with it? I served this cold as a salad, but the bites I tried right after it was cooked when it was still a little bit warm were great too, so eat this at any temperature that floats your boat! The GREAT thing about this is that you could make the quinoa way ahead of time and keep it in the fridge, then just toss the veggies and seasonings in whenever you feel like eating this for an even faster version.
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Thai Peanut Pasta {vegetarian}
Happy Monday!
Did you stay up way too late watching the Golden Globes like some people around here did because watching it the day after JUST ISN’T THE SAME?
We did, clearly, and now we’re a little sluggish. Which is of course OK because we got to watch the Golden Globes. Duh.
Let’s make pasta today! I love Asian flavors, and I find that they go especially well with any kind of effort to eat a bit healthier or incorporate more veggies into your diet, don’t you think? Thai flavors are particularly delicious with the fun combo of sweet/salty/spicy, and this version of peanut noodles uses regular dang spaghetti, so you don’t need to freak out about having fancy pants ingredients on hand. Just pasketti!
Let’s make noodles.
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