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Kale and Curry Chicken

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Chicken and Kale Curry
INGREDIENTS
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 chicken breasts
4 teaspoons olive oil, divided
1 medium onion, halved and sliced
2 teaspoons grated fresh ginger
1 14-ounce can coconut milk
1 teaspoon pure honey
8 cups coarsely chopped kale or chard, tough stems removed
1 tablespoon lime juice, plus more to taste

PREPARATION
Combine curry powder, salt and pepper in a small bowl. Blot chicken dry with a paper towel and cut into 1-inch cubes; toss the chicken in a medium bowl with 1 teaspoon of the spice mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat. Add onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and honey; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the chicken to the pan, cover and cook, stirring once or twice, until the greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice.

I found this recipe on eatingwell.com, the original recipe used tofu and delicate squash but I am not a fan of either. I went with chicken instead and the whole family loved it. I served the chicken and kale curry with brown rice and it was a hit. I will definitely add this one to my list of recipes.

Training Day 5: It felt great running through the pain.

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Training Day 5: It felt great running through the pain.

The plan was to only take a day off from training but thanks to rainy day, I was not able to keep that promise. The two days off from running were needed because I ran a longer distance today. I was not prepared for the leg cramps that came with today’s run though. I had to pause a few times to stretch and get myself together.

The plan was to get in at least 5 miles today but I had to stop at 4.25 miles after noticing that my family was tired of waiting on me. Yes, I took the family with me so they kids can enjoy the beautiful weather before it gets cold again.

I was so proud of my efforts that I decided to keep the momentum going and eat a yummy/healthy dinner. So I came home and made kale, bulgur and salmon for dinner which I then paired with my post run smoothie.

Below is the recipe for my post run smoothie

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Shredded Kale

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Kiwi

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Pineapple

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Mango

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Blueberries

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Bananas

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Strawberries

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This is how I store my smoothie ingredients for each week. I am a planner when it comes to eating right or else I can’t keep up with my game plan of eating right and getting healthy.

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This is the final product and it came out great…I should point out that I added 1 cup of coconut milk and 1/2 cup of water to my smoothie. I didn’t put exact measurements this time because I didn’t measure out my ingredients. I figured it would be better to just go with the flow and not be too rigid with this smoothie.

Well I better get going, “Scandal” is on and I am way too distracted by how great tonight’s episode’s is. I was somehow able to bake a loaf of banana bread for breakfast…it is a surprise for my munchkins who are fast asleep right now.

Thank you for stopping by 🙂

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