I consider myself slightly above average when it comes to healthy eating, but I’d love to do better. In this week’s RebelMom Dinner Club, we feature Terry Walters’ new book Clean Start, which highlights how to eat responsibly and create “clean food” dishes that will fill you up, but won’t put you in a food coma. I also have a recipe from sexy chef Todd English that will make fig jam a staple in your house, as well as a peanut thai chicken dish, a killer chili recipe, and a shrimp stew that will force you back for seconds.
All the recipes below have been tried and tested by myself or a RebelMom reader. They don’t require expensive ingredients or take more than 30 minutes.
Check back next Friday for more meal ideas from RebelMom and the amazing mommies who support this site. Also, send me your recipe recommendations via my contact form.
Curried Cauliflower Stew with Chickpeas - Clean Start by Terry Walters RebelMom Pick!
I WAS ONCE THE GIRL WHO DIDN’T LIKE CAULIFLOWER, but this dish totally changed my tune. Cauliflower’s mild flavor lends itself easily to a variety of spices and is the perfect complement to curry in particular. For an even heartier meal, I add steamed tempeh to this recipe and serve it with brown basmati rice and steamed mustard greens.
1 head cauliflower
1 medium yellow onion, sliced into thin wedges
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and cut into matchsticks
1 tablespoon grapeseed oil
2 carrots, sliced into 1⁄4-inch rounds
2 tablespoons mirin
1 tablespoon curry powder
1 cup vegetable stock
11⁄2 cups chopped tomatoes with their juices
11⁄2 cups cooked chickpeas
2 tablespoons raisins
Sea salt and freshly ground black pepper
Chopped fresh cilantro
Prepare cauliflower by removing and discarding outer leaves and inner stems. Cut florets into small pieces and set aside. In Dutch oven over medium-high heat, sauté onion, garlic and ginger in oil until soft (about 3 minutes). Add carrots and sauté 2 minutes. Add mirin, curry powder, vegetable stock, tomatoes and chickpeas and stir to combine. Bring stew to simmer, fold in cauliflower and raisins and cook until cauliflower is soft (about 5 minutes). Season to taste with salt and pepper and serve topped with cilantro.
Shrimp Fra Diavolo – Boston Globe Reader Pick!
“Instead of cooking the shrimp separately I cooked all the ingredients together, which I think adds more flavor to the shrimp. I also replaced the crushed tomatoes with chopped tomatoes. I serve this dish on either rice or pasta.” – Submitted by Barbara Abdinoor (My mom-in-law) North Andover, USA
Vegetarian Option: Replace the shrimp with chick peas, tofu, or paneer (Indian cheese)
Fig & Prosciutto Flatbread – Todd English RebelMom Pick!
This recipe is a great combination of sweet and savoury. It’s the perfect dish to impress a group of girlfriends or use it as an app at your next dinner party. Making your own pizza dough is a cinch but you can also buy it frozen from your grocery store or fresh from your local pizza joint. (When I lived in Brooklyn, I used to visit my local pizza joint more often for fresh dough than for a slice!)
Where the heck am I going to find fig jam you ask? Well, you’d be surprised how many grocery stores carry it. I recently saw it at a mid-size grocery store and I’m confident gourmet food establishments, as well as Wholefoods stock it. If you like cheese, fig jam is also the perfect accompaniment to manchego, stilton, and pecorino romano.
Boston Firefighter’s Winning Chili – Boston Globe RebelMom Pick!
What I think makes this recipe a keeper and won a Boston firefighter, Dennis Carr, a trophy at the “Best Chili Cook-Off” were some key ingredients: cumin, cinnamon, brown sugar, grated carrot, kidney beans, black beans, and chick peas. Also, with all the protein from the beans you can skip the beef all-together. Yumm!
Slow-Cooker Thai Chicken Recipe – Women’s Day RebelMom Pick!
I actually prefer to make this in a wok rather than a slow-cooker. Saute the onions and ginger until the onions are slightly brown. Then add the chili paste and cook that for under a minute. This will get rid of any bitter taste and let the spices open up. In a separate bowl add the peanut butter and slowly add the coconut milk until you have a nice milky mixture then add to the wok. Add the remaining ingredients and cook the chicken for about 30 minutes on medium heat.
Nut Allergy Options: Skip the peanut butter and add a splash of rice vinegar and 2 teaspoons of sugar. This will give a little more tang to the dish, while the sugar takes the edge off the spices.
If you have suggestions on how to improve on any of these recipes, please post your comments below or send me your recipe recommendations via my contact form.
See you next Friday for more RebelMom Dinner Club recommendations!Disclosure: RebelMom.com has an affiliate relationship with Amazon, which means that purchasing products via the links helps support RebelMom.com. However, the products chosen are editorially independent from those sites. All content on this page has been chosen by myself or readers without any financial recognition from Amazon.com or the authors.