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.

Ingredients:

• 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)

Directions:

1. Chop onion and add to a pot with olive oil over medium-low heat.  While onion cooks, peel shrimp.
2. Add curry sauce and cook 1 minute.
3. Add sugar and cook 30 seconds.
4. Add shrimp (or tempeh) and cook ~5 minutes or until shrimp are done (they should be pink).
5. 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!