Leftovers: Aloo Gobi
I haven’t done a leftover recipe in a while. And if you’re wondering what the hell a leftover recipe is, well I’ll tell you. A leftover recipe is a recipe I have made a while back and absolutely LOVED, but the pictures didn’t do it justice. So I remade this recipes so I could get a better picture for you and you would actually try it out. If you don’t, whatever. You’re dumb. This recipe is actually one of my most favorite things I’ve ever cooked. And it’s REALLY simple. FYI, this is how you pronounce it: Ah-lou-gob-E. Check out the old picture. It makes me dizzy.
So, I need to talk about my weekend because it was FANTASTIC. I was in California for the ‘Fueling the Fire’ Event at CrossFit Anaerobic. It was an event to raise money to put together paleo care packages for the troops. We had partner workouts, gift baggies, and I gave a little speech about eating paleo and how to incorporate it into your own life. It was a super fun day. It was so cool to meet a ton of CrossFitters from the California area and hear some of the questions they had about paleo. The CrossFit Anaerobic team is a super good looking team. And all the people at the gym were really good looking. I think that is just how California is. Good looking people are bred there, or flock there. Science. Maybe if I move there, I will become better looking.
The best part of this trip though, was that I got to meet some seriously awesome people. And I mean, it’s bound to happen at any CrossFit gym you go to, but CF Anaerobic was so incredibly kind. So caring. And so inviting, I couldn’t have been more excited to hang out with the people there. It would take me forever to name every person I met out there, but I was lucky enough to get to spend some quality time with some of the people. The first night I was in California, a big group of us went to dinner at a restaurant called Carmelita’s. The group, which included 3 couples and me, were super fun to hang out with. Especially a woman named Pilar who has no filter. I like those kinds of people. They usually get me and I get them. And we talked about men. That’s my favorite topic so we got along just great. And not to mention, I probably had one of the best steaks I’ve ever had. A rib eye. The size of my head. I want to eat that everyday.
Then, I got to spend Sunday hanging out with a ton of the trainers and athletes for their Sunday Funday. One of the women I met at the event named Stacy may be my soulmate. She’s freaking awesome. So incredibly positive and loves life. I wish I could spend every second with her just so her positivity would rub off on me. Anywho, it was her birthday weekend so we ended the weekend by starting off Sunday morning with giant mimosas at Mutt Lynch’s in Newport Beach. These guys, meaning the drinks, were seriously huge. It was a sugar explosion in my belly and I enjoyed every second of that buzz. We then went to the beach and splashed around like children. I was kind of bummed because I love diving into the waves, but I had to jump on an airplane soon after being in the ocean so I didn’t want to have wet dog hair. Or look like a wet dog. I need as much help as I can get.
The sugar headache I had on the plane wasn’t the best thing I’ve ever experienced while flying.
And you know what was awesome. There was an absolutely adorable and super sweet guy out there. AND he was single. Say wha?!? I didn’t know those actually existed. Oh AND he’s a CrossFitter. Guess I shouldn’t give up hope in all men.Print
Leftovers: Aloo Gobi
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 3-4 1x
- 1 (14oz) can coconut milk
- 1 head of cauliflower, leaves and stem removed, chopped in small florets
- 1 sweet potato, cubed
- 1/2 lb chicken, cubed (I used leftover shredded chicken. Genius)
- 3 garlic cloves, minced
- 1 tablespoon coconut oil
- 2 tablespoons almond butter
- 1 tablespoon curry powder
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon red pepper flakes (unless you want more intense heat)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon garam masala
- salt and pepper, to taste
- cilantro, to garnish
- Place large pot or pan over medium heat, add coconut oil and garlic to saute.
- Once garlic is fragrant, add your coconut milk and spices. Let simmer for about 5 minutes.
- While the spices are simmering, chop your veggies and chicken.
- Place sweet potatoes and cauliflower in the coconut milk, cover, and let simmer for about 10 minutes.
- Then add chicken and almond butter, cover again, and let simmer for another 6-8 minutes or until chicken is cooked through.
- Garnish with cilantro. It gives it a very fresh flavor.
- Stir occasionally. Add more coconut milk if desired.
- Consume. BE CAREFUL. Someone I know, who I was cooking for, burnt their mouth extremely bad because they have no patience. And they are very child like. I was home alone last night….
Oh, Hi! I’m Juli.
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