Breakfast and a Recipe
Well, hello. It’s another bright and sunny day here in Colorado.
Despite the sun I chose to do my running indoors. Why, you ask? Well I think I’m a little burnt out on my outdoor running route. It makes me dread running outside so instead of being creative and finding a new route I just headed to the treadmill.
3.5 miles in ~40 minutes with 5 minutes of walking to warm up and another 5 to cool down. Then I lifted for the first time since… I actually can’t remember! It felt awesome and I’m hoping to wake up with sore arms tomorrow. <— Who says things like that??
I came home, quickly showered and topped a bowl of vegan overnight oats. Make that chocolate VOOs. Nothing like chocolate pudding for breakfast.
Topped with a new granola (that I forget the name of, as usual), melty coconut butter and peanut butter. Oh, plus I mixed in a handful of cranberries.
This bowl had everything. Sweet, rich, chewy, tart, crunchy, smooth — you name it.
Because the oats were cold the coconut butter hardened up and it was very magic shell-esque. Loved it!
See what I mean?
And no bowl of oatmeal is complete without a tiny spoon. Seriously though, eating with a small spoon makes breakfast last much longer and I’m okay with that.
On to the recipe.
Last night I got off work at 6:30, drove home from Boulder and had this meal on the table by 7:30. Don’t you just love fast meals?
Thai Coconut Curry Shrimp (or Tempeh)
Modified from here.
- 2 teaspoons olive oil
- 3/4 cup chopped sweet onion
- 2-3 teaspoons red curry sauce (depends on how hot you want it — my red curry sauce isn’t particularly spicy so I used 3t)
- 3 teaspoons sugar
- 12 ounces of shrimp (peeled and deveined) or 1 block of tempeh (cubed) or a mix of the two (which is what I did)
- 2/3 cup coconut milk
- 1/2 cup chopped green onions
- 1 T chopped fresh basil (optional — I didn’t have any)
- Paprika (for garnish and spice)
- Chop onion and add to a pot with olive oil over medium-low heat. While onion cooks, peel shrimp.
- Add curry sauce and cook 1 minute.
- Add sugar and cook 30 seconds.
- Add shrimp (or tempeh) and cook ~5 minutes or until shrimp are done (they should be pink).
- Add coconut milk and cook until thoroughly heated then add green onions.
I made more sauce than what the original called for and nixed the “fish sauce,” because A) I don’t know what that is and B) It sounds awful.
I knew we’d run out of shrimp but I wanted leftovers for lunch the next day so I added 1/3 block of tempeh. The paprika was a last minute addition but I think it will really add some kick to the dish.
Serve with brown rice and veggies, if you so desire. And I definitely desire.
Beautiful, isn’t it?
Lunch, here I come!
I’ve got butternut squash soup on the menu for tonight’s dinner and I’ve given Joey specific directions to do everything but blend it. I have to be the first to use my new immersion blender!
Hope you’re all having a good day!