curry ketchup

Living in LA is great for several reasons.

The weather is an obvious one, it’s pretty much always perfect. Annoyingly so, actually.

I’m mortified that my midwest self actually uttered, “Ew, the sun is coming out,” the other day.

curry ketchup | a nutritionist eats

Then there’s the ocean, the mountains, the city, the food…ok, ok.

And there’s no shortage of burgers. It’s well-known that LA loves its burgers and the amount of burger restaurants is enough to prove that. Keeping up with every new burger joint (and still visiting the favorites) is a lot of work, let me tell you.

curry ketchup | a nutritionist eats

So a few weeks ago, we finally visited The Golden State  (as seen on DDD) for a Sunday afternoon burger. The menu is really small, with really only one burger (and then turkey and vegetarian options) available. But the burger was great. It was just a really good burger, great bun and great toppings (bacon, arugula, cheese). But the fried sweet potato wedges with garlic aioli I got on the side? So ridiculously good. And they have curry ketchup, so I was dipping the sweet potato wedges in the aioli and then the curry ketchup.

I’m still thinking about it.

curry ketchup | a nutritionist eats

And because we eat sweet potatoes in the form of fries/wedges/tots/chips on a very regular basis, I figured I needed my own curry ketchup.

curry ketchup | a nutritionist eats

Lucky for you (and me I suppose), it couldn’t be easier! Now before you want to skip a step and add the curry powder straight to the ketchup, trust me when I say that the one-minute dip in oil, gives it a much deeper flavor and is so worth it. And it takes a minute.

Serve it anywhere you would ketchup, but especially with sweet potato fries!

Curry Ketchup

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 1 minute

Keywords: saute appetizer side gluten-free

 

Ingredients (1 cup ketchup)

  • 1 1/2 Tbsp olive oil
  • 3/4 Tbsp curry powder
  • 1 cup ketchup

Instructions

Heat olive oil over medium heat.

Add curry powder to oil and heat until fragrant, about a minute, stirring constantly.

Mix curry oil and ketchup together and let flavors meld for at least an hour.

Serve anywhere you would ketchup!

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daily eats: 11.11.13

Hello, hello! How is everyone? In shock that its mid-November like me? Good because I’m in major denial. I’m back for a daily eats post, not with any theme…just a healthy day of food. :)

coffee: totally deserves its own food group, no? I had mine with 1/2 & 1/2. I tried to switch back to coconut creamer (to reduce the dairy in my life) but I just can’t. Coffee is one of life’s simple pleasures and I love it so much more with 1/2 & 1/2. So that’s what I drink it with.

Today I got up early (well, the same time I would get up to go to the gym) and instead of working out, I got ready and went to Starbucks instead. It saves me time on the commute and gives me an opportunity to write, work on the blog and create other content, it’s such a nice way to start the day.

breakfast: protein pancakes + maple syrup + creamy nutzo. This was the first time trying the banana hazelnut flavor of flapjacked protein pancakes - SO good.

lunch: chicken shawarma + greek salad (lettuce + cucumber + tomato +  feta + olives + olive oil + red wine vinegar + oregano). The shawarma recipe, though slightly involved, didn’t take too much time and was delicious. I would recommend it!

Normally I get really snacky in the afternoon, but I spent the afternoon at the doctors office so I wasn’t able to think too much about food. I did however have a smoothie prepared and ready to go. :)

snack: smoothie (vanilla tera’s whey + 1/2 banana + 1 cup frozen berries + 1 cup almond coconut milk) 

workout: now that I’m no longer training for my half marathon, I’ve pretty much stopped running. I think I’ll get back into it, but I’ve been looking forward to mixing it up again. I was still sore from two rounds of the 7-Minute Workout on Saturday (a good indication I need more lunges, squats and triceps dips in my life) so I kept it easy with 25 minutes elliptical + 25 minutes incline walking on the treadmill.

dinner: per usual, I changed our dinner schedule this week. It never fails! Steak + veggies was on the menu, but we ended up with Chipotle. I had a chicken salad + fajita veggies + salsa + greek yogurt (for sour cream) with some chips + guacamole.

dessert: two dark chocolate peanut butter cups

approximate nutrition stats: 1,750 calories, 82 grams fat (41%), 135 grams carbohydrates (30%), 28 grams fiber, 70 grams sugar, 130 grams protein (29%)

Thinking about those in the Philippines affected by Typhoon Haiyan – the destruction is heartwrenching. Give something if you can, they need it. 

lentil, beet & goat cheese salad

I’ve been making great little “bento box” lunches lately. It’s worth mentioning that I don’t have a real bento box. It’s a gladware plastic container.

But it serves the same purpose and I’m kind of obsessed with these lunches. The biggest portion is reserved for vegetables – usually grape tomatoes, carrots and cucumbers or green beans; the small portion is for seaweed salad (I know, such a random Costco purchase); and the medium is for a lentil salad. And then I’ll add a chicken sausage or hard-boiled eggs on the side. Sometimes I keep it simple and toss the lentils with green onions, an easy dressing and some quinoa. And sometimes things get a little fancier.

Like beets, goat cheese and shallots fancier. I can’t take the credit for the idea, it came from a cafe near my office (clementine) but it is a delicious mix of slightly sweet + savory. In this particular lentil salad, beets are diced as finely as possible and tossed with lentils, shallots, goat cheese and a mustardy vinaigrette.

Side note: lentils are my favorite bean of all time. Please say you love them as much as I do!

This salad makes the perfect side dish (and could totally work as a main salad too) for lunches or dinners and if you buy pre-cooked lentils and beets, it comes together quickly! Because I tend to make rather involved packed lunches, I usually take any shortcuts I can get. I hope you enjoy this salad as much as we have!

Lentil, Beet & Goat Cheese Salad

by Emily Dingmann

Prep Time: 15 minutes

Keywords: salad side gluten-free high fiber high protein kosher vegetarian beans cheese fall

 

Ingredients (4-6 servings)

  • 1 medium shallot, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp dijon mustard
  • salt & pepper
  • 16 oz (about 3 cups) cooked lentils
  • 8 oz (about 1 1/2 cups) beets, diced as small as possible
  • 4 oz goat cheese
  • optional: sliced green onion for garnish

Instructions

Soak sliced shallots in cold water for at least 10 minutes. (To make them a little less potent.)

Whisk together apple cider vinegar, olive oil, mustard and salt & pepper. Toss with salad.

Toss together with remaining ingredients.

Top with crumbled goat cheese and garnish with green onion.

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egg, avocado & cheese toast

I just have to share my newest breakfast obsession with you guys.

It’s not even really a recipe, per say…but it is oh SO good and you definitely need to make it.  Simple food really is the best, isn’t it?

The premise is a simple one, lightly toasted bread (or broiled if I’m at home and too lazy to get the toaster out) is topped with avocado slices and thinly sliced cheese (my favorite is pepper jack) and then broiled until the cheese is golden brown. Then top the toast with preferably, a runny egg. De.Vour.

If I’m at work, I’ll bring a fully cooked egg and then put the components together once I’m ready for breakfast. (But there’s no real plate, golden brown cheese, or runny egg.) It’s still good and definitely still satisfying, but not quite the same.

This toast also makes a delicious lunch or simple dinner if you just can’t fathom such a savory meal first thing in the morning. Anytime of the day, just make sure you eat this soon!

Egg, Avocado & Cheese Toast

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: breakfast sandwich high protein kosher vegetarian cheese eggs

 

Ingredients (2 servings)

  • 2 slices bread (sprouted, whole grain, brown rice)
  • 1 small avocado, thinly sliced
  • 2 oz jalapeno jack cheese, thinly sliced
  • 2 fried eggs

Instructions

Turn broiler on high.

Lightly toast bread. (If using broiler, be careful!)

Top bread with sliced avocado and cheese.

Broil until golden brown, watching carefully.

While toast is in the broiler, fry eggs.

Top toast with fried egg.

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