Montreal Personal Trainer | Montreal Fitness Bootcamp | The MFitness Fat Loss Bootcamp | Micaela Fitness

Personal Trainer.  Model.  Author.  Global TV Fitness Expert.

@MicaelaFitness   #Montreal #Fitness

Indian Favorites

I grew up with the aroma of Indian home cooking in my best friends home and I absolutely love it. Her mother was very similar to mine in the sense that I never saw her with a cookbook yet everything was delicious. I love that way of cooking and have adopted that philosophy to my own cooking. Indian food can be a very healthy option as many of the dishes are high in protein and fiber. I have modified some traditional dishes mostly by just trying to cut down the fat in them and make them gluten/dairy free. If you are vegan I would just substitute any of the meat dishes with tofu or tempeh.

Chicken Curry in 45 Minutes
(Dairy-Free, Gluten-Free, Soy-Free)

Picture
Ingredients

2 tbsp Liberte Goats Milk Butter
3 medium Yellow Onion, chopped
3 cloves Garlic, minced
2 cups Chicken Broth, Low Sodium
2 lb Chicken Breast, cut into bite-size pieces
2 Tomatoes, chopped
2 tbsp Curry Powder
2 tsp Garam Masala Spice
1 tsp Salt, or more to taste
1/2 tsp Tumeric
1/2 tsp Paprika
1 tsp Cayenne Pepper
1 tsp Chilli Powder
1 tbsp Lime Juice
1/4 cup Cilantro, chopped
1 tbsp Ginger Root, chopped

In a Large Cooking pot over medium heat, melt the butter. Add in the onions and stir constantly for 10 minutes. Reduce heat to medium low if they start to brown. Add in garlic, ginger and 1 cup of the chicken stock. Stir for 5 minutes and then add in the chicken. Add in the rest of the chicken stock and reduce the heat to low. Add tomatoes and spices. Cover and simmer for about 30 minutes. Add in the lime juice and cilantro and mix well. Serve with brown basmati rice and garnish with lime.

Serves 6 and takes about 45 minutes to make.


Nutritional Values per serving: 263 Calories, 5.7g Fat, 9.6g Carbs, 2g Fiber, 37.8g Protein
Weight Watchers Points: 5

Quick Coconut Lentil Curry
(Dairy, Soy and Gluten Free)

Picture
Ingredients

2 tbsp Goat Milk Butter
1 medium White Onion, chopped
2 Garlic Cloves, minced
1 tbsp Ginger Root, minced
1/2 tbsp Turmeric
19 oz Lentils Green (canned)
1 tsp Salt or to taste
1/2 cup Organic Light Coconut Milk
Lemon Juice from one whole lemon
1/2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Coriander Spice
1/4 cup Cilantro

Melt the butter in a large pan over medium heat and add the onions, garlic, ginger and stirring until soft, about 5 minutes. Stir in the turmeric and add in the drained and rinsed lentils. Add in coconut milk, salt, spices and lemon juice and simmer on low for about 5 minutes.

Serves 4 and takes about 10 minutes to make.

Nutritional Information Per Serving: 216 Calories, 8.9g Fat, 25.4g Carbs, 9g Fiber, 9g Protein
Weight Watchers Points: 4
Recipes
Breakfast Ideas
Healthy Soups
Fun Salads
Low Calorie Snacks
Fast Dinners
Easy Side Dishes
Tasty Smoothies
Real Sandwiches
Baked Goodness
Go Green
Mexican Home Cooking
Modified Asian
Indian Favorites
Chicken 101
Non Fishy Fish