Grilled Chicken Vermicelli Bowls

Grilled Chicken Bun Bowl_Natalie Paramore

I’ve been telling y’all how I am making an effort to cook more and recently I got together with a small group of friends and we made some delicious spring rolls! I love making spring rolls with friends because it’s simple and people can add whatever they want. Plus, it’s just a little bit interactive so people really feel like they are a part of the meal. This recipe though stemmed out of having a bunch of leftover ingredients from that dinner! I couldn’t let all those herbs and veggies go to waste and the perfect solution was to quickly whip up a vermicelli bowl for lunch one day. I thought you all might like this one too because you can easily make this ahead and have for lunch at work. 

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Curry Chicken Thighs with Carrot Salad

Curry Chicken and Carrot Salad_Natalie Paramore

We’ve been cooking quite a bit when we are home lately and I’ve been loving it! Well, at least for the most part. It’s certainly easier to cook when I take a little time on Sunday or Monday to plan things out and order or grab our groceries early on in the week. When I get the week started off with healthy foods, then the rest of the week seems to fall in line and it makes going out all the more enjoyable. Plus, when we eat out for every meal when we travel, it’s really nice to have good, healthy food when we are home! Sometimes, I do fall prey to making the same things over and over. Which is why have been trying to switch it up a little and this is one of our favorite dishes that we made last week.

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Tom Kha Gai

Tom Kha Gai

Spicy, Asian soups have long been a favorite go-to meal of mine! Seriously, this spicy coconut soup will cure what ails ya! Whenever I get the chance to eat Thai food, you betcha I am getting the Tom Kha Gai soup. So it only made sense I figured out how to make a quick and easy at-home version! This recipe was part of my budget friendly recipes for Austin Woman. Three recipes, six meals and only $20! Get the shopping list here or the Tom Kha Gai recipe below. 

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