Coconut Everything

Whoa!  Time flies when you are sitting at your computer going cross-eyed trying to make a list of condos to view!  I’m not sure if I’m excited or overwhelmed.  Both I think.  :)  I just sent my list off to my real estate agent so he can set up viewing for Monday.  Yes, MONDAY.  This is really happening!!  I have 12 “favourites” and 13 “possibilities”.  Somewhere in there is my future home!!!

<<rewind>>

Mid-afternoon I started to get munchies so I grabbed a big handful of grapes so I wouldn’t head for the candy cupboard. 

I did polish off the last handful of sesame sticks, but it was literally only a handful so it’s fine.

For dinner I made something I’ve never made before! Eggplant!!

I actually bought this little fella like two weeks ago, but things were so hectic with Arron ending up at home for that extra week that I just never had the opportunity to cook it up. 

I have had both good and bad experiences with eggplant.  It’s definitely one of those veggies that is all about texture and complimentary flavours.  The best I’ve ever had it was actually in a Thai red curry (but that was a Japanese eggplant which is a bit different in texture, etc).  Anyway, I decided to stick with a recipe I’m familiar with and made it into Coconut Crusted Eggplant!

I just used my Coconut Shrimp recipe, but subbed in breadcrumbs for 1/2 of the flour (and actually used whole wheat flour). 

A trick I learned about eggplant (from Take Home Hottie Chef) is to sprinkle the sliced eggplant with salt and let it rest for a bit…it brings out the moisture and helps cut the bitterness.

Then just cooked them up in the yummy, yummy Tropical Traditions coconut oil until golden and crisp.

Served with steamed buttery spinach (the only veggie in the house!!) and baked sweet potato chips.

I’m still not the biggest eggplant fan, but this worked out quite well.  I found it a tiny bit bitter still, but a quick drizzle of honey solved that problem easily.  :)  If you are an eggplant fan, give this a go.  Apparently cooking with coconut really makes most anything tasty.  haha.

After dinner I did get into some chocolate treats that escaped the camera…but I shut that down by heading upstairs for a long hot steamy shower and brushing my teeth.  I am pretty much in love with super hot showers right now.  *bliss*

OK, must run.  Tomorrow is going to be a busy day!!

Coconut Shrimp

Had to change my plans for a garage sale today as it was freaking cold!!  Like minus 10 or something ridiculous today.  I’m going to attempt it tomorrow, but I just realized I didn’t get any change so I hope people come with small bills and loonies.  LOL. 

This morning started with much needed coffee to take the chill off…

And a green smoothie to help detox away some of the carby cheesy goodness from last night’s dinner adventures.

Decided it was time to test out some of the Vega products those lovely people over at Sequel sent to me.  Did you know Sequel is Canadian?  I didn’t!  No wonder their stuff is so readily available around here!!

I went with my basic green smoothie, but instead of my usual Amazing Grass I used a half packet of the Whole Food Smoothie Infusion…

Into the KA with: ice, 1/4 frozen banana, flax meal, baby spinach and UVAB…

Not too shabby at all!  A little “healthy” tasting and mildly sludgey in my glass.  That was probably because I didn’t blend as long as usual for fear of waking Arron up.  :)

After the greens had time to settle I headed off to the gym.  No yoga today (couldn’t find a class to attend at a good time) so I reverted to my usual beloved strength training.

Warmed up on the elliptical cross-country style for 12 minutes, then proceeded to mix and match all three days of Intro to Iron for a full body workout.

Spent triple the time stretching out this time as all of that yoga has actually left my back and hip a bit stiff and sore.  I think I managed to work most of it out though.

When I got home I didn’t even take time to shower.  That smoothie had completely worn off and I needed lunch STAT!!

Toasted sesame bagel sammich with light herby cream cheese, kumato tomatoes, and deli turkey…

Served with leftovers from that bigass supermarket salad, with added carrots and dressed with Fig Balsamic.

That salad goes on forever!!  Still have one more serving.

Later in the day I snacked on a Blueberry Clif Zbar…

And then mulled over some recipes that would incorporate my Tropical Traditions Coconut Oil and some big shrimpies I was thawing out.

Recipe: Coconut Shrimp  (serves one)

Ingredients:

• 8 big shrimp, peeled, tails on, patted dry
• 1 egg  (I used egg white with a splash of UVAB)
• 1/2 cup flour
• 1/3 cup shredded coconut
• desired seasonings (I used paprika, cayenne & salt)
• 1 rounded tablespoon of coconut oil

Directions:

• Scramble the egg in one bowl.
• Mix the flour, coconut and seasonings in another bowl.
• Heat the coconut oil in a medium non-stick pan over medium-high heat.  (Test with drop of water…if it sizzles, you are ready!)
• Dip shrimp in egg mix, then dredge in dry mixture, then drop in pan.  Work quickly and repeat with all shrimp.
• Cook approx 2 minutes on first side, then flip and cook 1 additional minute (until brown & crisp) (you will probably be flipping the first few before you get the last few in the pan). 
• Remove to paper towel then serve.
• If you double the batch for two people, add another tablespoon of coconut oil to the pan and do a second set of shrimp.  (Don’t crowd the pan with both batches at once.)

OMG!!!  These turned out soooo fabulous. I love that this uses a flavourful healthy oil instead of butter. 

Served with steamed broccoli and a quick rice concoction I threw together.

Basmati rice to which I added chopped dried apricots and a nob of coconut oil during the last few minutes of cooking. Stirred in some cinnamon at the end, then topped with toasted almond pieces.  Easy peasy but soooo yum!

So now it’s time to prep for my garage sale!  And by that I mean lay on the couch and watch a movie.  :)