Easy Coconut Thai Curry with Instant Pot Rice

Hello foodies!

The inspiration for this Thai curry recipe began when a friend asked me for a curry recipe and I realized I didn’t have one! I haven’t been a big curry fanatic but I don’t know why! I LOVE the Thai flavors in a coconut curry and it’s an opportunity to throw a bunch of veggies into one flavorful dish. And so begins my curry cooking journey.

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Coconut Curry | Healthy Recipes | Weeknight Meals | Thai Curry | Instant Pot

Thai Curry vs Indian Curry

After doing a little research, I feel like I have a better understanding of the difference between the two. Thai curry uses a red or green curry paste and often uses these flavors: coconut, ginger, lime, cilantro and thai basil. You decide how spicy to make it with the curry paste to coconut milk ratio and the amount of red pepper flakes you add. Indian curry uses some different flavors like: curry powder, coriander and cumin. It’s usually slow cooked over several hours so that the sauce gets thick. 

Thai curry flavors are more familiar to me, but next I’d love to get into more Indian style curry / tika masala type dishes. Stay tuned!

Chicken is my protein of choice, but feel free to swap that out with whatever you like. Some other ideas: shrimp, fish or tofu for a vegan option.
In this recipe, I use my instant pot to steam the rice. In fact, it’s so versatile it can be used for everything in the meal. The reason I don’t do that in this recipe is so that I can multi-task and cook the other ingredients while the rice is cooking in the instant pot. If you’re not familiar with an instant pot, it has multiple functions: slow cook, pressure cook, steam rice, saute and even make yogurt! It’s a serious time saver. One reason I love it because I can throw frozen chicken breasts straight into the pot and have it cooked in 15 min! It’s definitely one of the BEST purchases I’ve made for my kitchen.

Where to get an instant pot

Instant Pot | Crock Pot | Pressure Cooker | Rice Steamer |Coconut Curry | Healthy Recipes | Weeknight Meals | Thai Curry | Instant Pot

Coconut Thai Curry with Instant Pot Rice
Cook time
Total time
Cuisine: Dinner
Serves: 4
  • 3 medium sized organic boneless, skinless chicken breasts or protein of choice
  • 2 cups white or brown rice (get the real stuff, not instant rice!)
  • 2 cups cauliflower “rice” / cauliflower florets put through the food processor
  • 1 cup chicken broth, optional (for cooking rice)
  • 3 bell peppers (red, green, orange)
  • 1 medium white onion
  • 4 cloves fresh garlic, minced
  • 2-3 Tbsp coconut oil for cooking
  • 1 14oz can coconut milk
  • 2-3 Tbsp thai red curry paste (depending on how much spice you like) - where to get
  • 1 lime
  • 2 tsp ground ginger
  • 1 tsp ground corriander
  • 1 tsp garlic salt
  • 1 tsp curry powder
  • Fresh cilantro and basil
  • ¼ cup coarsely chopped cashews or peanuts
  • Instant Pot - where to get
  1. Start with the rice so that you can do a little multi-tasking. For this recipe, I decided it really needed real rice vs cauli rice, but I mixed half and half to add some more veggies to it. If using an instant pot, cooking the rice takes 12-15 min. Add dry rice and cauliflower rice to the instant pot along with 2 cups liquid (I like to use half and half chicken broth and water). Put the lid on and set the valve to seal. Hit the rice button and let it do it’s magic! (When it’s done, it will automatically go to “keep warm” so you can literally leave it until you’re ready to serve).
  2. While the rice is cooking, add the chicken breast to a pan with coconut oil and a little water on medium heat. Put the top on the pan and let it cook about 10 min before turning (I used pretty thick chicken breasts).
  3. Chop the peppers and onions into strips the long way. Heat another pan with coconut oil over medium high heat. Add minced garlic and peppers and onions and saute for about 8 min.
  4. When the chicken is done, shred it with 2 forks and add to the pan with veggies. Season with dry seasonings.
  5. In a bowl, whisk together the coconut milk, juice of ½ lime, and thai curry paste. Add to the pan with veggies and chicken. Let it simmer for 5 min or so.
  6. Serve veggie/chicken mixture over rice with plenty of sauce and garnish with cilantro, basil, crushed nuts and lime. Enjoy!

Coconut Thai Curry made with Instant Pot Rice. Easy weeknight meal.


Mushroom & Butternut Squash Soup with Bacon

It was a no-brainer to make a warm comforting soup on this arctic, winter day. And even better that it’s a comfort-food AND it’s healthy!

Trav and I went to Costco this week and we got a ginormous thing of mushrooms and so began my inspiration for this healthy recipe. We LOVE mushrooms so we loaded up this soup with plenty of them. You only need about 16 oz, but we used almost the entire container, which was 24 oz!

This soup recipe is:

-Full of veggies

-Low calorie



-Can be made vegetarian and vegan by eliminating the bacon / milk

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Mushroom Soup with Bacon and Butternut Squash. Great healthy winter recipe!Consider using bone broth in place of regular broth to add some extra protein and health benefits. For similar benefits I sometimes add collagen powder. It’s flavorless and odorless so I can sneak it into soups, coffee, tea etc. This is the collagen powder I use –> Where to get collagen powder

Mushroom & Butternut Squash Soup with Bacon
Recipe type: Soup
Serves: 4-6
  • 16 oz baby bella mushrooms, chopped
  • 6 strips nitrate-free bacon
  • 1 cup chopped and washed leeks
  • 1 butternut squash
  • ½ cup chopped celery
  • 3-4 garlic cloves, minced
  • 4 cups bone broth - where to get OR vegetable broth with collagen powder
  • ½ cup milk (I used 2%)
  • S&P
  • 1 tsp dried or fresh thyme
  1. Preheat the oven to 375 degrees. Cut the butternut squash in half and roast for 40 minutes.
  2. Heat a large soup pot over medium/high heat. Add the bacon and fry, turning a few times until crispy. Remove the bacon and get rid of half of the bacon grease.
  3. Return to the stove and saute celery and garlic in the bacon grease
  4. Add the chopped mushrooms and continue to saute. Add ¾ of the bone broth and bring to a simmer.
  5. When the squash is done, dice into cubes and add to a separate pan with olive oil over medium/high heat.
  6. Add the leeks to the butternut squash. Add the last bit of chicken broth and simmer until squash and leeks are soft, 6-8 minutes.
  7. Use an immersion blender to puree the squash and leeks in the pan and then add to the big pot with the mushrooms and celery.
  8. Season with thyme and S&P to taste. I can never get too much garlic so I usually add some garlic powder too :)
  9. Add the milk a few minutes before you’re ready to serve.
  10. Coarsely chop the bacon and add to the bowl as a topping when serving.
Nutrition Information
Serving size: 1.5 cups Calories: 144 Fat: 8 Carbohydrates: 14 Protein: 7.8

Mushroom Soup with Bacon and Butternut Squash. Great healthy winter comfort food recipe! Add bone broth for extra protein


20 min Healthy Broccoli Cheese Cauliflower Soup + Bone Broth

Healthy dinner in 20 minutes? Yes please! Can we agree that broccoli cheese soup is da bomb? Good. You know what else is da bomb? Sneaking veggies and protein without tons of calories into your meal.

Let’s talk about my new favorite sneaky protein for a sec: bone broth.

What is Bone Broth?

Bone broth is made by boiling and then slow cooking the bones of healthy animals with veggies and herbs. This is different from regular chicken broth or bone broth. The slow-cooking process extracts super healthy minerals and collagen from the bone of the animal. It’s also really flavorful.

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Health Benefits of Bone Broth

Supports joints

Boosts the immune system

Improves digestion and gut health

Bonus: improves hair, skin and nails!

You can make your own bone broth easily in a crock pot with bones from your local butcher and whatever veggies and herbs you have on hand. You can also buy it here.

My favorite alternative to buying or making bone broth is Collagen Powder. It’s a flavorless, odorless white powder that can be added to any liquid. One scoop has 10 grams of protein and those healthy minerals that give you all the same benefits of bone broth. I LOVE it because I can sneak it into my coffee, tea, soups or even water without changing the flavor.

I love being sneaky :)

In this recipe, you can use either bone broth or regular broth with collagen powder added for that extra protein and health benefits.

Where to find collagen powder

Broccoli Cheddar Soup | Healthy Recipes | Vegetarian | Gluten Free

This broccoli cheese soup will satisfy your craving for a creamy comfort food and keep you on track to your goals. I add bone broth or collagen powder as a way to add more protein and health benefits. I didn’t add meat because I like the simplicity of the recipe, but I do think chicken would be a good addition.

5.0 from 1 reviews
Healthy Broccoli Cheese Cauliflower Soup + Bone Broth
Cook time
Total time
Recipe type: Soup
Serves: 2
  • 16 oz cauliflower florets or cauli “rice”
  • 2 cups broccoli, steamed
  • 1 Tbsp butter or ghee
  • 1 ½ cups bone broth OR vegetable/chicken broth with collagen powder
  • ½ cup shredded cheddar cheese
  • S + P
  1. Add cauliflower florets or pieces to a pot with 1 cup water. Bring to a boil and then down to a simmer for 10-12 minutes (depending on how big your cauli pieces are).
  2. If there’s a significant amount of water in the bottom of the pan, drain it. Let it cool for a few minutes.
  3. Add to a food processor or blender with about half of the bone broth, butter and S + P. Blend until smooth and creamy. (If using collagen powder, add right to the blender at this point).
  4. Add the rest of the broth and blend.
  5. Throw a cup of broccoli into each bowl of soup and garnish with cheddar cheese.

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Healthy Broccoli Cheese Soup with Bone Broth. Easy weeknight meal. Plant-based diet.


Instant Pot Shredded BBQ Chicken Over Sweet Potato

I am so excited about this recipe because…INSTANT POT!

Whoever invented the instant pot, I want to hug you. What a great idea. Pressure cook, slow cook, saute, steam rice, and even make yogurt with it!

My personal favorite thing about it is that you can throw frozen meat straight into the pot and cook it in as little as 15 minutes! It’s also easy to make porridge, beans, quinoa etc in it.

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Why You Should Ditch Your Crockpot For an Instant Pot

And yet another cool thing about it is that the inside pot is made with stainless steel, which is awesome for a couple of reasons. First, I don’t know if you are aware that a lot of crock pots actually have lead in them! Which means that you’re at risk of it building up in your system just from using a crockpot over time. My blogger friend Kate wrote a post all about this issue, which you can read hereSecond, it’s a lot lighter and easier to clean. You can throw most of the parts of the instant pot in the dishwasher for easy clean up.

–> Where to get an instant pot? <–

There are several options for pressure cookers and the Pressure Cooker Pros compare them and offer reviews so you can make sure you’re getting the best one (hint: it’s the instant pot!)

Instant Pot | Crock Pot | Pressure Cooker | Rice Steamer | In this recipe, I use the instant pot to cook chicken right from the freezer as well as the sweet potatoes all at the same time! Please note that you’ll need to have two mediums sized sweet potatoes and 2 similar sized chicken breasts that are not too thick in order for them all to cook evenly. I used about 1 lb (2 smaller chicken breasts). 

This meal is full of protein, fiber and deliciousness and it’s super easy to store as leftovers to bring to work for a healthy lunch.

Instant Pot | BBQ Chicken | Sweet Potato | Healthy Recipes | Clean Eats |

5.0 from 1 reviews
Instant Pot Shredded BBQ Chicken Over Sweet Potato
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2-3
  • 2 medium sized sweet potatoes
  • 2 frozen, organic boneless skinless chicken breasts (of similar size and not too thick)
  • 1 cup BBQ sauce of your choice
  • ¾ cup shredded mozzarella cheese
  • ½ cup nonfat plain greek yogurt
  • Fresh cilantro for garnish
  • Instant Pot - where to get
  1. To your instant pot, add the chicken breasts and sweet potatoes (you won't need the rack for this recipe). Make sure the potatoes and chicken are as evenly spread out on the bottom of the pot as you can get them (don't stack on top of each other) and add 1 cup of water.
  2. Turn the valve to "seal" and lock the lid in place.
  3. Use the "manual" button and set to 16 minutes.
  4. While it's cooking, you can have your cilantro chopped and ready to go and cheese & greek yogurt set aside.
  5. Once the IP beeps completed, use the natural pressure release method by letting it sit another 10 minutes or so, until the little silver valve drops. This allows it to continue to cook a little longer.
  6. Shred the chicken with 2 forks and toss with BBQ sauce.
  7. Cut sweet potatoes in half and top with the BBQ chicken, mozzarella cheese, a dollop of greek yogurt and cilantro.
  8. Enjoy!

A few other instant pot recipes I enjoy:

IP/Slow Cooker White Chicken Chili

Coconut Thai Curry with Instant Pot Rice

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Instant Pot | Pressure Cooker Recipes | 30 min meals | Weeknight Meals | Healthy RecipesFollow my blog with Bloglovin





Sweet Potato, Beet and Chickpea Bowl with Tahini

There’s a little sweet, a little savory and A LOT of healthy going on in this sweet potato / beet / chickpea / kale / tahini bowl.

Bonus, it’s vegetarian, if that’s important to you. It’s also gluten free and vegan for that matter.

The reason I LOVE this bowl is because it’s all veggies and it’s actually filling and satisfying. Without meat or dairy! That’s a rare find if you ask me.

Sweet Potato, Beet and Chickpea Bowl with Tahini | Healthy Dinners | Vegetarian Meals | Meatless Monday | Gluten Free | Vegan | Meatless MondayI want to talk a little bit about tahini in case you’re not familiar with it. Tahini is ground sesame seeds that comes in a jar and looks kinda like peanut butter. You can find it near the peanut butter in the store. I love using tahini because it adds a creaminess and substance to salads and other dishes. It can be thinned out for a more runny consistency in a salad or kept thicker for heartier dishes. It has 6g of protein per serving which makes it a great addition to vegetarian dishes.

Speaking of protein, this recipe is packed with it (which is awesome for a vegetarian dish)! Chickpeas, sweet potatoes and tahini all have a significant amount of protein.

Fun tidbit: Beets and kale are rich in antioxidants (cancer prevention) and high in minerals and vitamins.

Enjoy this super healthy, guilt-free, hearty meal!

Sweet Potato, Beet and Chickpea Bowl with Tahini | Healthy Dinners | Vegetarian Meals | Meatless Monday | Gluten Free | Vegan | Meatless Monday

Sweet Potato, Beet and Chickpea Bowl with Tahini
Recipe type: Lunch
Serves: 4
  • 3 small or 2 large sweet potatoes, baked and diced
  • 1 can organic chickpeas / garbanzo beans
  • 3 beets, peeled, roasted and diced
  • 4 cups kale, sauteed in olive oil until wilted

  • Tahini Dressing
  • 2 tablespoons tahini paste
  • 1 teaspoon apple cider vinegar
  • Juice of ½ lemon
  • **Store bought option: Trader Joe’s Tahini Sauce (no sneaky ingredients and super easy!)
  1. Bake the sweet potatoes at 350 for 45 min - 1 hour. At the same time you can roast the beets. I like to peel them first, roast them whole and then dice. You can saute the kale at any time in olive oil with salt and set aside. When everything is done cooking, mix together all the ingredients in a bowl and top with the dressing! The dressing is super delicious homemade, but as an alternative, Trader Joe’s Tahini sauce (near the hummus in the store) is a great option. Drizzle with dressing and enjoy!


Healthy Summer Salad Brunch Bowl

It’s that time of year again! I’m so excited that it’s starting to feel like summer! Healthy recipes with fresh veggies, salads, seafood and cool cocktails are coming your way :)

I call this one a healthy salad brunch bowl. It’s kinda like a salad but I add a little quinoa to make it more hearty and an egg on top to make it more brunchy! A lot of times on my days off from work I will grab a banana on my way out the door to the gym. Then when I get back it’s usually sometime between 10 and 11am and I’m still craving breakfast food but it’s almost lunch time…welcome the brunch bowl.

There are so many variations of this. You can use whatever you have on hand at the time. One of my favorite things about this is the poached egg. It adds protein and the runny yolk (DE-LISH!) gives it a sauce so no other dressing or sauce needed! I use just the right amount of quinoa to add some protein and substance but keep it light like a salad. Quinoa is a complete protein, containing all 9 amino acids which makes it a super healthy addition since there is no meat in this recipe.

Side note: if you’re worried about poaching an egg, don’t be! It’s actually pretty easy and I’ll explain how to do it in the directions.

Healthy Summer Salad Brunch Bowl with Poached Egg! Fresh corn, quinoa and tomatoes are a few of the healthy ingredients. Repin and save the recipe!

Summer Brunch Bowl
Recipe type: salad
Serves: 1
  • 2 cups arugula
  • ¼ cup cooked quinoa (follow package directions)
  • ¼ cup roasted corn (Trader Joe’s frozen)
  • Handful of cherry tomatoes, diced into small pieces
  • Fresh cilantro
  • 1 egg
  1. Whenever I buy quinoa, I like to make a cup of it and store it in a tupperware for the week. It only takes about 15 minutes to make, but it’s nice to have it already prepped and ready to go.
  2. I usually microwave for about a minute the frozen roasted corn. The rest of the ingredients are fresh so there’s not much prep or cooking involved, beside the egg.
  3. How to make a poached egg: bring 2 inches of water to a boil in a medium sized saucepan. Crack the egg into a small dish. It’s important that you don’t crack it right into the pot. It’ll go all over the place and it won’t be pretty. You need the dish to gently lower the egg close to the water as you drop it in. Turn the heat down to medium and cover leaving a little crack open on the side. The water should still be bubbling a bit but not full on boiling. It only takes about 2 min if you want the yolk to be runny. If you’ve watched a youtube video or read about how to make poached eggs before, maybe you’ve seen that some say you need to swirl the water around in a circle. Not necessary! I’ve never done that. Small pieces of the egg white might scatter but the majority of the egg stays together in one place. To take it out of the water you’ll need a big spoon or spatula that has holes in it to drain the water. Gently pick it up out of the water and drop it on top of your dish. Make sure your dish is all ready to go except for the egg so you don’t have to transfer the egg twice.
  4. Enjoy your brunch bowl! Once you’ve got the gist of it, start coming up with your own creative versions!


Chipotle Style Burrito Bowls with Cauli Rice

Fact: I used to eat an entire chipotle burrito every Thursday basically all of my college career. At first, I couldn’t eat the whole thing. By the end, I could eat the entire thing and go out for ice cream after.

Woof. If you’re in college, go ahead and do that with probably no fluctuation in your weight. Everyone else, keep reading.

If you’re trying to be healthy by watching your calorie intake and focusing on losing weight, you absolutely need to be getting the burrito bowl. The tortilla alone is 300 calories and 690 mg of sodium!! Now don’t get me wrong, I do consider chipotle burrito bowls and salads to be pretty healthy. But I’ve come up with a way to make it even healthier and completely guilt-free. The game-changer is the cauliflower rice. This recipe is so easy to make at home and have lots of leftovers for the week.

Chipotle-Style Burrito Bowls with Cauliflower Rice! Yummy and healthy, protein filled and easy to make! Quick week night meals can be delicious! Repin and save the recipe.

5.0 from 1 reviews
Chipotle Style Burrito Bowls with Cauli Rice
Recipe type: Dinner
Serves: 4-6
  • 1 lb meat of your choice (chicken breast, pork, ground beef)
  • 1 red bell pepper, sliced into long pieces
  • 1 green bell pepper, sliced into long pieces
  • 1 medium sized onion, sliced into long pieces
  • 2 cups roasted corn (I use Trader Joe’s frozen roasted sweet corn)
  • Couple handfuls of cherry tomatoes, chopped into small pieces OR salsa of your choice
  • ½ head cauliflower
  • Fresh cilantro
  • 1 Lime
  • Bri’s homemade taco seasoning or Trader Joe’s Fajita seasoning
  • ½ cup nonfat plain greek yogurt (as a substitute for sour cream)
  • 1 single serving size wholly guacamole or fresh avocado
  1. I used boneless skinless chicken breasts for this recipe. After it was cooked I shredded it with 2 forks. You can cook the chicken in the oven for about 30 min at 350 degrees or in a pan with some olive oil. I like to buy chicken breast tenders whenever I’ll be shredding it or cutting it into chunks; it cooks faster and more evenly that way. If you’re cooking it in a pan on the stove, use medium heat, add a little water to the pan and cover and flip after 4-5 min. I find it cooks more evenly this way. Don’t add too much water because it will dilute your seasoning. However you cook it, season generously with the taco or fajita seasoning so it’s coated well while it’s cooking. Shred and set aside.
  2. Next saute the peppers and onions in a pan with a little olive oil over medium/high heat for about 7 min. While you’re cooking that, chop the cauliflower into florets and discard the large stem/end pieces. Throw the florets into a food processor and process quickly (it only takes a few seconds) until you’re left with small pieces that look kinda like rice.
  3. Put the cauli pieces in a bowl with a splash of water and microwave for 3 min. Then add the juice of ½ lime and a generous amount of fresh, chopped cilantro. Next microwave the frozen roasted corn for 1 ½ - 2 min.
  4. To serve: start with the cauli rice on the bottom of your bowl. Then add the rest of the ingredients. Top with a dollop of greek yogurt, wholly guacamole, the rest of the lime juice and fresh cilantro.


One Pan Shrimp Pad Thai Zoodles

So I’ve been all about spaghetti squash for while. It’s one of my favorite pasta substitutes, but there’s a new sheriff in town… ZOODLES! For Christmas I got a new spiralizer and it’s awesome! Turning zucchini into “noodles” is so easy with this thing. You will need a spiralizer for this recipe. If you don’t have one yet (or you made the mistake of buying a crappy one like I did for my first one), I recommend this one. It’s inexpensive and works well.

I love the flavors of pad thai, but I’d love even more to enjoy them without all the carbs. This is such a guilt-free meal and it doesn’t take long at all to make. There are so many colors and flavors it’s a healthy meal you actually want to eat. I will say, it’s obviously not going to fill you up the way pasta does. But since it’s all veggies, eat as much as you want!

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Want to get creative with your meals? Try my One Pan Shrimp Pad Thai Zoodles! This recipe is packed with veggies and flavor. Repin and save the recipe!

One Pan Shrimp Pad Thai Zoodles
Recipe type: Dinner
Serves: 2
  • 2 zucchini, spiralized
  • Spiralizer - where to get
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced into thin long strips
  • ½ cup chopped green onion
  • 2 cups raw shrimp, peeled, deveined and tail off, thawed
  • ½ cup chopped fresh cilantro
  • 1 garlic clove, minced
  • 2-3 Tbsp toasted sesame oil for cooking
  • 1 lime for garnish, optional
  • sesame seeds for garnish, optional
  • ¼ cup finely chopped peanuts or cashews, optional
  • Dressing:
  • Juice of 1 lime
  • 4 Tbsp peanut butter
  • 3 Tbsp soy sauce
  • 2 Tbsp coconut oil, melted
  • ½ tsp ground ginger
  • ¼ tsp red pepper flakes
  • If you like spicy: 1 Tbsp sriracha
  1. I like to prepare the dressing first since the rest of the dish cooks pretty quickly. Mix all the dressing ingredients together with a whisk.
  2. Spiralize the zucchini and add to a saute pan with 2 Tbsp sesame oil over medium/high heat. Add the shredded carrots and saute only 3 minutes. You don’t want the zoodles to get soggy. Take out the zucchini and carrots and set aside.
  3. Add a little more sesame oil to the pan and saute the red pepper and minced garlic. Saute about 5 minutes and add the shrimp. Shrimp cooks pretty fast and you’ll know it’s done when it turns pink. Add the zoodles and carrots back into the pan and mix everything together, including the dressing. Garnish with cilantro, sesame seeds and crushed peanuts or cashews if you wish (I love the crunch). Enjoy!


Pad Thai Zoodles | Pasta Substitute | Gluten Free | Spiralizer Recipes |