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How to cook delicious low-carb, vegan food without smelling like it (plus a recipe for Vegan Coconut Curry with Cauliflower Rice)

This post was developed in collaboration with Downy.  The thoughts are my own based on my experience using the product.

Sometimes my favorite hobbies don’t go well together.  As you know I love cooking and I love my personal style – and I never want to have to choose one over the other. But recently I’ve been trying to cook more healthily, and experimenting with low-carb and meatless options like a curry or vegetable rice – but the big problem is that all that spice can REALLY smell. It turns my entire home into a curry scented explosion. And when I walk out of the house, I can smell my cooking on my clothes ALL DAY.

UGH - I want to fix a fabulous and healthy meal for my family, but I don’t want to change my clothes (or even shower!) after cooking. I want to not only look fabulous, but smell fabulous, too. What’s a girl to do?

Well, now I don’t have to choose between cooking and rocking my cute outfits.  How?  My chef’s secret is Downy Protect & Refresh liquid fabric conditioner. It gives my clothes all-day odor protection—like deodorant for your clothes! Now my #OOTD stays smelling fresh from mealtime to family time. I just pour it into the dispenser right after my detergent, then set it and forget it.  WIN-WIN!

What blew me away about this product is not just how great clothes smell after the wash, but how good they smell all day long!  It actually helps block the smell.  That, my friends, is worth its weight in gold!  But it’s not just about smell.  This is a fabric conditioner after all, and also keeps my clothes soft, and offers protection from fading and stretching.  Real-world protection for my precious clothes – which means I can still do all the things I love to do in them. 

Now it’s time for my second Chef Secret - using vegetables to replace your starch sides. It’s easier than you might think, as you’ll see in my recipe below.  There is no reason not to try this healthy swap!  And meatless doesn’t have to mean “bland.”  Hearty, low-carb veggies can be rich and flavorful depending on how it’s prepared.  Since you don’t have to worry about any meat, vegan dishes are also often quick to prepare.  If I can fit it into my busy lifestyle, so can you!

I try not to make my curries spicy since I have young children, but that doesn’t mean it is short on flavor.  The seasoning is rich (though again, pungent while cooking).  The results are worth it, especially when you have Downy Protect & Refresh to keep the smells off of you.  Now my kids, husband, and dog don’t have to steer clear, nor do I have to change clothes, after cooking a delicious, healthy spread like this.  We can all just enjoy it afterwards with none of the unpleasant effects lingering.

You too can make the choice to cook healthy meals at home without the smell affecting your lifestyle.  Trust me when I say that Downy has been a great investment. Try it yourself and let me know your thoughts!  Click here for more info on Downy Protect & Refresh, and keep reading for my Low-Carb, Vegan Coconut Curry with Cauliflower Rice recipe!  You’ll want to pin this one!

Low-Carb, Vegan Coconut Curry with Cauliflower Rice


  • 3 tablespoons coconut oil
  • 1 red bell pepper, chopped
  • 1 medium onion
  • 1 teaspoon grated fresh ginger
  • 3 garlic cloves, minced
  • 1 head of broccoli, chopped into bite-size florets
  • 1 zucchini, chopped
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons curry powder
  • Salt
  • 2 tablespoons green onion, chopped
  • 2 tablespoons cilantro, chopped
  • 1 head of cauliflower
  • 2 tablespoons olive oil
  • 1-2 cloves of garlic, crushed
  • Coarse salt


  • Heat coconut oil in a wok over medium-high heat.
  • Sauté bell pepper and onion in oil for two minutes, stirring occasionally.
  • Add garlic and ginger, then sauté for an additional two minutes, stirring frequently to prevent garlic from burning.
  • Add broccoli and zucchini, sauté and stir for two more minutes.
  • Add vegetable broth, coconut milk, soy sauce, and curry powder to the wok and stir.  Salt to taste.  Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
  • Meanwhile, chop the cauliflower into small, somewhat evenly sized florets.
  • In a food processor, chop cauliflower in batches until it resembles small, evenly-sized grains (approximately the size of rice).
  • Heat olive oil in a skillet, then add crushed garlic clove(s), stirring occasionally until the garlic and oil are fragrant (about two minutes).  Remove the garlic from the oil and discard.
  • Add cauliflower rice to the skillet, and stir to evenly distribute the vegetable oil.  Season with coarse salt, and stir until lightly browned.
  • Serve the cauliflower rice in bowls, and topped with vegetable curry mixture. 
  • Garnish with green onion and cilantro.

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