
Caribbean food was never the problem. These 5 island dishes keep every bit of the flavor.
Island food doesn't need fixing. Five healthy Caribbean recipes, the pantry behind them and easy swaps that keep every bit of the flavor.
A Panera Autumn Squash Soup copycat with roasted butternut, pumpkin, apple cider, curry, ginger and coconut milk instead of heavy cream and brown sugar.
Real food with big flavor.
Protein, movement and recovery that fit a real schedule.
5 notes
A ready protein, something fresh and a carb you cooked ahead. Then season it like you mean it.
Many women do well aiming for about 25 to 30 grams at each meal. Breakfast is where most of us fall short.
Your liver and kidneys already handle detoxing. Most detox teas mainly act as laxatives. Put that money toward water, fiber, real food and sleep instead.
Extra virgin olive oil for most cooking and finishing. Avocado oil, ghee or coconut oil for high heat. Butter when you want flavor.
Rice and grains: a hot skillet with a splash of water, 2 to 3 minutes. Sweet potatoes and proteins: oven or air fryer at 375 to 400°F for 8 to 10 minutes.
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Island food doesn't need fixing. Five healthy Caribbean recipes, the pantry behind them and easy swaps that keep every bit of the flavor.

Trinidad-style curry chickpeas with fresh green seasoning, toasted curry, roasted cumin and spinach. One pot, 30 minutes.

Classic Jamaican rice and peas: kidney beans and rice in coconut milk with thyme, scallion, allspice and a whole scotch bonnet. One pot.

Jamaican-style escovitch fish, roasted instead of deep-fried, under a tangy pickle of peppers, onion, carrot, allspice and scotch bonnet.

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Six traditional kitchens, from Greece to Okinawa to the Caribbean, and the simple cooking habits they all share. No powders required.

A Greek-style lemon chickpea soup with garlic, oregano, bay and lots of olive oil, inspired by the Sunday chickpeas of Sifnos.
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