Herbed Flatbread with Mozzarella and Tomato Salad
A simple yet elegant vegetarian dinner featuring a warm, chewy flatbread topped with fresh herbs and melted mozzarella, served alongside a vibrant heirloom tomato salad with a light vinaigrette.
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Aromatic Thai green curry with succulent shrimp and fluffy rice – a perfectly spiced, protein-packed delight!

A vibrant and aromatic curry that's surprisingly easy to make at home. Juicy shrimp and crisp-tender vegetables swim in a creamy, spicy-sweet coconut milk broth. Better than takeout and ready in under 30 minutes!
Serving size: 1 serving

Perfectly fluffy, fragrant jasmine rice with a delicate aroma. This simple, foolproof stovetop method yields separate, tender grains every time, making it the ideal side for Thai curries, stir-fries, or grilled meats.
Serving size: 1 serving
A simple yet elegant vegetarian dinner featuring a warm, chewy flatbread topped with fresh herbs and melted mozzarella, served alongside a vibrant heirloom tomato salad with a light vinaigrette.

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Aromatic Thai green curry with succulent shrimp and fluffy rice – a perfectly spiced, protein-packed delight!
This california dish is perfect for dinner. With 669.28 calories and 36.56g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the coconut milk. Without shaking the can, open it and scoop out the thick cream from the top into a bowl. Set aside the remaining thin coconut water in the can.
Heat the coconut oil in a large skillet or wok over medium heat. Add the thick coconut cream you scooped out and cook, stirring, for 2-3 minutes until it bubbles and the oil starts to separate. This is called 'cracking' the coconut milk and is key to a fragrant curry.
Add the green curry paste and stir-fry for 1-2 minutes until it's very aromatic. Continuously stir to prevent it from burning.
Slowly pour in the reserved thin coconut water from the can, stirring to combine with the paste. Add the fish sauce, palm sugar, and torn kaffir lime leaves. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.
Add the sliced red bell pepper and zucchini. Continue to simmer for 4-5 minutes, until the vegetables are crisp-tender. Avoid overcooking them; they should still have a slight bite.
Add the shrimp to the curry and cook for 2-3 minutes, stirring gently, just until they turn pink and opaque. Do not overcook, as they will become tough.
Remove the skillet from the heat. Stir in the fresh lime juice and Thai basil leaves. The residual heat will wilt the basil perfectly.
Taste and adjust the seasoning if needed. It may need more fish sauce for saltiness, lime juice for acidity, or a pinch more sugar for sweetness. Remove the kaffir lime leaves. Serve immediately over steamed jasmine rice, garnished with sliced red chili if desired.
Rinse the Rice
Combine and Bring to a Boil
Simmer Gently
Rest and Steam
Fluff and Serve