Coconut Curry Chicken with broccoli and cauliflower

Last night I made a super easy and delicious dinner. I'm sure that I've seen a recipe like this somewhere and I did not create it out of my own head, but after doing a quick search on the internet and my history, I don't see this anywhere. I apologize if I'm not giving credit where credit is due.

So super easy dinner last night. I had just purchased some organic, pastured chicken thighs and wanted to eat them. I've been craving curry but haven't wanted to go out to get it. Problem solved! I coated 2 chicken thighs with Jamaican Curry (both sides) and put it in a dish. I then covered the curry coated chicken with coconut milk (I used the Thai Kitchen which seems thicker). I put a cover on it and put in the over at 350 for about 30 minutes. I then mixed in a bowl some coconut milk and curry and wisked together. In another dish I put a bunch of broccoli and cauliflower and drizzled the mixture over the veggies and stirred. They weren't coated enough so I did it a second time. I didn't want to have it be covered like the chicken because I thought that the veggies would get too soggy...so enough to coat but not drench. I then added some walnuts and salt and pepper, mixed it up, put a cover on it, and in the oven.

What was super nice was my husband is not the biggest fan of curry, so in another dish I made him jerk chicken thighs and used more of the cauliflower and broccoli and just did salt, pepper, garlic and butter. We were both happy campers in about 30 minutes.

Super easy and delicious. I would post a picture but I ate it up...and I don't think this dish would have made a pretty picture, but it is pretty delicious.

Yay for no grains!

Day 32 of 40 days to personal revolution + quinoa

Yesterday was a testing day for me. I had to wait, a lot yesterday. I felt off and not excited about the events...tired as well.

After work (which dragged on yesterday) I went to the chiropractor. I was early, but I needed to be out of there by a specific time. I waited a bit (due to my being early). I was "slow moving" according to the doctor, and the massage therapist noticed that my muscles were very tight, as though I were very stressed out (which I did not think that I was). I was then off to the hair salon. I did arrive 20 minutes early to my appointment, but my appointment started about 40 minutes late...thus I waited for an hour. I tried to be in the moment, I tried not to worry...but then the treatment to my hair ended up taking longer than expected so I did not leave until 3.5 hours after I arrived (2.5 hours worth of stuff done to my hair). I felt that between the chiro and hair, that I meditated enough for the day.

I was not upset, but I was getting irritated because I was hungry. I focused on that hunger and realized it was my own doing that I was hungry, but I was proud of myself for not giving in and getting sweets...I did give in and had cheese & crackers, jerky, and a grilled cheese for dinner at 9:30 last night...but it was that or nothing, and I knew I was going running this morning so I opted for that.

Once home, I relaxed...and I was happy that I had everything done yesterday...but being in the moment and not getting upset or frustrated was difficult...I was proud that I was only irritable towards the end of the appointment and I did not take it out on anyone...I let it go :)

This morning was a wonderful morning. I got out of bed at 5:45am and the puppy and I were out the door. A warm up walk followed by a run. It was 60+ degrees and very humid (so my hair has not stayed as lovely as it was last night, but that's ok). We ran about 2.5 miles with about 3 stops in there to walk because the puppy was trailing behind. Right after 2.5 miles, the puppy stopped and sat down in the middle of the sidewalk...refusing to move. I tried everything I could think of, and finally, I lifted up his bottom and he got up and walked 2 more blocks...and then sat down again. Now he had an audience, so he got up a bit quicker, and then started playing tug-of-war with his leash, and pulled me about a block...only 1 block left and he could have his breakfast...so that last block was just fine. It ended up being about 30 minutes of running and 30 minutes of walking overall, so a lovely morning.

Yoga will be this evening, 75 minutes of vinyasa at the studio. I'm looking forward to this class very much tonight. Tomorrow will be a solo practice at home followed by a lovely french cooking class...I'm looking forward to being in the moment at that :)

In terms of being grounded, I'm trying...I continue to focus on the present, and being here, and accepting things as they are...but man that's tough sometimes!

Finally, breakfast this morning...quinoa

I cooked up 1 cup of quinoa (1 cup quinoa, 2 cups water, bring to boil, simmer until water is gone)
I then took about 1/4 of what I made and had that for breakfast with 1/2 of a fresh mango and a tiny bit of agave nectar.

Holy yummy! I plan to have this again tomorrow and on Saturday with apples instead. I've read that this is a great breakfast, and I've seen others enjoying it, but now I have...and I share it with you.

Delicious :)

8 days remaining

Day 24 of 40...and day 3 of 3 for the fruit fast

Whoa...a 3 day fruit fast and it's almost complete. Yesterday was tough but today seems to be going well. I have found a number of fruits that I thought were vegetables, so it made it eating fruits much easier this week.

Dates are the most filling fruit that I have eaten. I love dates, and I've been eating about 4 dates a day (the big medjool dates), maybe 6 dates. Oranges have been yummy, strawberries and grapes as well. My favorite find was my cucumber mango soup (chilled) though the tomato and chipotle soup was good as well, and tasted good hot.

As for my practice, I feel very strong with my yoga practice. I am wanting to go back to the studio more frequently but right now I'm going to try and go on Friday and Saturday since I overslept this morning but I managed to get my practice in at home...just not at the studio. I'm ok with that.

I really feel so much more relaxed and lighter. I'm not as reactive as I used to be. I'm much more go with the flow. I just feel happier over all...and less stressed. I love me...I really am beginning to love me. So much has left my chest and I just enjoy each moment so much more than I thought possible. I'm smiling as I write this and it's genuine.

Enough sappy stuff...Recipes? Of course.
Source:
http://community.yogajournal.com/_Triumph-for-40-Days-to-Personal-Revolution/blog/225545/25925.html

Chilled Mango and Cucumber Soup Gourmet | August 2002

2 mangoes, peeled and pitted (2 pounds total)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 pounds total)
3 tablespoons finely chopped red onion - I did not use
3 tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro - I did not use

Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mango and cucumber and purée with 1/4 cup water in a blender until almost smooth. Transfer to a bowl and stir in finely chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice and cold water and stir until cool.

Cooks' note:
·Soup can also be chilled in the refrigerator until cold, but it will take about 2 hours


Tomato-Chipotle Soup with Fresh Peach Salsa Bon Appétit | August 2000
(Note, I did not make the peach salsa since I could not find any peaches)

Yield: Makes 4 servings
ingredients
2 1/2 pounds plum tomatoes, seeded, chopped (about 6 cups)
1 cup (about) tomato juice
4 tablespoons chopped onion - did not use
3 tablespoons chopped fresh cilantro - did not use
2 teaspoons (or more) chopped canned chipotle chilies* - I used 2 hole chilies
1 garlic clove, minced

1 ripe peach, peeled, pitted, diced (did not make)
1 teaspoon minced jalapeño chili (did not make)

Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth. Transfer to 2-quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season to taste with salt and pepper. Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped tomatoes and chill.)

Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls. Sprinkle with peach salsa; serve.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

nutritional information
Per serving: calories, 43; total fat, 0; saturated fat, 0; cholesterol, 0
Nutritional analysis provided by Bon Appétit

I make a mean soba noodle salad (cold with cucumber)

I am in LOVE with the soba noodle salad I made for lunch today. I will try to remember everything that I did so that you all may share the love with me. All ingredients are approximate.

1 serving soba noodles
3 garlic cloves
3 green onions
1/2 red pepper (small)
2 handfuls baby spinach
handful of mushrooms
1/2 english cucumber
rice vinegar
braggs amino liquid
lime
sesame oil
salt & pepper

Start boiling water for the soba noodles and cook as directed.

In a hot pan, add a bit of sesame oil and add onions, garlic, red pepper...saute for a few minutes, then add the mushrooms, saute a few minutes more, add the spinach and cook down (salt & pepper to taste).

In a seperate bowl, combine a tbsp or 2 of rice vinegar and braggs amino (or soy sauce) and juice a small lime. Mix together.

Cut up half of the cucumber (I quartered then into thirds or so, kind of julienne style I suppose)

Drain the soba noodles and rinse in cold water.

Put the noodles in the pan with the veggies and mix around. Add the liquid and mix. Add the cucumbers and mix. Put into a container and drizzle a bit more sesame oil on top (shake the container to mix!)

Refrigerate for a while (I let it sit over night and had it for lunch today).

I am so loving this recipe!