Posts Tagged ‘coconut’

Coconut Curry Concoction

For dinner on Thursday I decided to throw together something we never usually have – curry. It was a decision made last weekend when I was cleaning out the pantry and found some random ingredients I wanted to use. The final result was super fast, easy and healthy.

Coconut Curry Concoction

  • 2 packages of frozen stir fry veggies
  • 1/2 can of light coconut milk
  • 2 tbsp. red curry paste
  • large sprinkle of curry powder
  • salt and pepper
  1. Mix 2 bags of stir fry veggies with 1/2 can of light coconut milk in a large pan.
  2. Mix curry paste into coconut milk while cooking veggies.
  3. Once mixed together, let the veggies simmer until the sauce is just about gone and the veggies are tender and hot!W

To complete the meal:

  1. I baked some tofu at 400 degrees for 25 minutes using a Thai spicy peanut mix. I also used this mix on a fresh chicken breast for Brady.
  2. I stir fried some fresh baby bella mushrooms with garlic and onions because they needed to be used up.
  3. I microwaved some Kashi Morracan Curry pilaf for the 90 seconds it told me to on the package. There is a picture posted below – I did not care for this. I love the regular flavor but this flavor was too cinnamony for my liking – at least with this dinner. I wished it would have been plain or spicy. Oh well! Now I know not to buy it again.




This weekend’s eats were pretty random – from veggie chili to Flatout hummus wraps and salads! Hope your Sunday is great!

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This dinner was so delicious! I was a little worried because I didn’t want it to be too coconutty or too curry-y, but it wasn’t, it was great! I will be making it for company soon!

Brady’s Plate

My plate – with part lentils and part brown rice.


Here is the recipe I modified:

Broiled Tilapia with Thai Coconut-Curry Sauce

adapted from Cooking Light


  • 1 teaspoon sesame oil
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onions
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 3/4 (14-ounce) can light coconut milk
  • 4 (6-ounce) tilapia fillets
  • Cooking spray
  • 3 cups hot cooked brown rice
  • 2 cups of cooked green lentils


Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

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Angela is a GENIUS! I made her raw cookie dough recipe that she has been raving about, and I am totally hooked! It really was the best cookie dough I have ever tasted ( I thought she was lying when she said that).

Here is her recipe with my minor modification:

Cookie dough:

* 1 3/4 cups ground raw cashews – I used almonds

* 3/4 cup ground raw oats

* 1/4 cup Agave Nectar

* 2 teaspoon vanilla extract

* 1/4 cup coconut oil

Raw chocolate chips:

* 2 Tablespoon coconut oil

* 1/2 cup carob powder – used cocoa

* 1/2 cup cocoa powder

* 4 T agave nectar

* 2 teaspoon vanilla


Dough:Simply place all ingredients in the processor and blend Mix until a dough forms and you can make a large ball. Refrigerate dough while you make the chocolate chips.

Chips: Mix all chocolate chip ingredients together in a medium sized bowl. Roll the dough out onto parchment paper and place in the freezer for about 30 minutes. Optional: Half way through at 15 mins., flip the chocolate sheet over for even freezing.

When chocolate is frozen, cut into chips. This is the fun part! I used a pastry slicer and it was SO fun making the chips.

Mix chips into dough and have fun!


I mixed the two together as I age. These are about a big tablespoon and a teaspoon in size.

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This meal makes the top ten list for sure! It was a mix of everything in the cupboard but it came out great! I would gladly make it to share with company or for a quick weeknight meal!

Here is what went into it:

Coconut Infused Brown Fried Rice

  • 2 packs of boil in a bag brown rice
  • 1/2 can of light coconut milk
  • 1 c. water

Mix water and coconut milk and bring to a boil. Cook rice in the mixture until done. Turn off heat and set aside. Keep rice warm.

  • 1/2 tsp. garlic powder
  • 2 tbsp. crushed ginger
  • soy sauce
  • splash of coconut milk
  • salt and pepper
  • 1/2 c. egg whites

Heat in a pan so egg whites are cooked, before adding veggies:

  • sugar snap peas
  • water chesnuts
  • string bean – frozen from Trader Joe’s
  • peanuts
  • fresh broccoli

Add veggies to the stir fry pan and simmer until cooked!

His: served with chicken

Hers: served with tofu



I can’t wait to make this again – the possibilities are endless!

Tomorrow is another long day with conferences after school until 8pm, but I will be getting Subway delivered to school, so there is something to look forward to!


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Homemade Lara Bars

I have been wanting to try these for a while now, and I decided they would be a perfect for gifts!  I didn’t really have a plan when I started but I gathered lots of yummy materials.  They included:

  • dried mission figs
  • California dates
  • almonds
  • peanuts
  • nothing but banana (dried banana from Trader Joes)
  • fresh banana
  • unsweetened coconut
  • dried berry mix (cranberries, cherries, blueberries)

I followed a few ideas that I had read about and otherwise I just started blending things up!  They turned out tasting really good and looking pretty similar to the real thing. I can’t wait to try more combinations!


I formed them into balls to see if they would stay.  Then I made them into bars and kept them in the fridge.  I need to work on their presentation!

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Easy Holiday Dips

Creamy Coconut Cream Cheese Dip

  • 8 oz. cream cheese (fat free doesn’t work because it gets watery)
  • 4 c. powdered sugar
  • 1 tsp. vanilla
  • flake coconut

Mix cream cheese, powdered sugar, vanilla and 1/2 c. coconut. Form a ball with the cheese and plate it (if you don’t have a cute plate you can make 3 balls to form a snowman) Serve with graham cracker sticks or cookie sticks or apples!


Healthy Refried Bean Dip

  • 1 can refried beans (I used fat free beans)
  • 1/3 c. ff sour cream
  • cumin
  • salt and pepper
  • mexican seasonings
  • lime juice

Mix all together and serve with veggies or tortilla chips!


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