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HI BBY and welcome to what I eat in a week in Hawaii with NO calorie counting, just enjoying life and eating intuitively to feel good :) because intuitive eating is all about listening to your body, enjoying life to the fullest and eating all the foods you crave.
In this week in my life in Hawaii I'm going to show you so many magical moments on the island of Oahu with my friends: hiking, beach days, going for smoothie bowl runs and workouts on the island. Of course, I'm also packing this weekly vlog with lots of easy, healthy, vegan and plant based recipes! Let me know what videos you want to see next and I hope you're excited for when I move to Hawaii in September!
Check out my healthy recipe ebook at JazTyler.com
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Vegan Split Pea Curry recipe
2 cups dry split peas
1 can coconut milk
6-10 cups of water
a few tsp of each (to taste) of curry powder, turmeric, cumin, paprika, coriander, garlic powder and cinnamon
salt & pepper to taste
4 cups of mixed potatoes, sweet potatoes and kabocha squash
2 cans of chickpeas, rinsed
4 cups of mixed veggies: red cabbage, broccoli and bok choi
Start by simmering the split peas with water, coconut milk and spices until tender (about 1 hour). Then add the mixed potatoes and squash and cook for 30 min. Add the chickpeas and mixed veggies at the end, simmer for 30 more min or until the curry is tender and thickened. Serve with rice, lemon juice and red pepper flakes.
Coconut Tomato Chicken Curry stew recipe
2 large chicken breasts, diced
1 onion
a few tsp of each (to taste) of curry powder, turmeric, cumin, paprika, coriander, garlic powder and cinnamon
salt and pepper to taste
2 tbsp olive oil
6-10 cups of water
2 cans of coconut milk
half a can of tomato puree
4 cups of mixed potatoes, sweet potatoes and kabocha squash
2 cans of chickpeas, rinsed
4 cups of mixed veggies: red cabbage, cauliflower, and spinach
Start by sautéing the onion with olive oil and spices. Cook for 5 minutes or until caramelized. Add the chicken and cook for 10 more minutes. Then add the water, coconut milk and tomato puree. Simmer for 2 hours until the chicken is super tender. Then add the mixed potatoes and squash and cook for 30 min. Add the chickpeas and mixed veggies at the end, simmer for 30 more min or until the curry is tender and thickened. Serve with rice, lemon juice and red pepper flakes.
Check out my channel for healthy recipes, what I eat in a day, what I eat in a week, vegan food, simple recipes, chill and relaxing vlogs, week in the life vlogs, workouts, and celebrity and influencer what I eat in a days (Emma Chamberlain, Linda Sun, Romee Strijd, Sanne Vloet, Billie Eilish, Kaia Gerber, Sarah's Day, Hitomi Mochizuki, Hannah Meloche, Alia Zaita, Ava Jules and more)
If you're reading this, comment "frozen pineapple"