Tuesday, October 16, 2012

Day 29

The challenge has been going pretty good so far.  I have definitely had cheats but not too many.  Starting today I have decided I am going to go hardcore until the end (Nov. 17th).  No more excuses and no more cheats!  Wish me luck :)

Breakfast today was the last of the frittata with a side of baby spinach sauteed in bacon grease & olive oil.

I taught the intermediate class at CrossFit at noon today while my kiddos played at the Tot Spot.  When I got back home I heated up some leftovers from the fridge.  Rotisserie chicken breast topped with grilled red onions and bell peppers, sweet potato fries & steamed broccoli.

For dinner I had planned on making curried shrimp with veggies but when I took the shrimp out of the fridge they smelled way too fishy for me :-/  The sell by date was yesterday so they "should" be ok but I couldn't get past the smell. Instead I used some leftover pulled pork.  So we'll call it Curried Veggies with Pork.  Here it is simmering in the wok.

Some key ingredients are Thai Kitchen red curry paste and TJ's light coconut milk. Any coconut milk would be ok but TJ's is only 99 cents a can and I haven't found any for that price anywhere else. Plus the only ingredients are Coconut milk and water.

Here is the finished product that I poured over some roasted butternut squash.  I'll attempt to type out the recipe below.

Curried Veggies with Pork over Roasted Butternut Squash

  • 1 lb of butternut squash chunks
  • 1 cup pulled pork (any meat would work)
  • 1/4 onion cut into chuncks
  • 1/2 bell pepper cut in chunks
  • 3 cups baby spinach
  • 1 cup fresh green beans cut in half
  • 1 cup broccoli
  • 1/2 jar of Red Curry Paste
  • 1 can TJ's light coconut milk
  • 1/2 cup Thai "no-peanut" sauce
  • 1 cup cherry tomatoes
  • coconut oil
  • salt & pepper
Preheat the oven to 400.  Melt a TBSP of coconut oil in the microwave.  Dump the butternut squash chunks into an 8x8 glass baking dish and top with the melted coconut oil, salt & pepper.  Bake for 30 minutes stirring once halfway through.  While that is in the oven, melt a couple TBSPs of coconut oil in a wok over medium high heat.  Add the onion, bell pepper, green beans, broccoli.  Saute for 8-10 minutes stirring frequently.  Mix the thai "no-peanut" sauce, curry paste & coconut milk together in a bowl.  Pour the sauce over the veggies in the wok.  Simmer for 5-10 minutes (until the veggies are cooked to your liking), then add the pulled pork & spinach and cook a couple more minutes.  Pour the curry mixture over the roasted butternut squash & then add some halved cherry tomatoes on top.

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