This morning I had more Sultana Bran for breakfast. You guys know what that looks like so I’ll just save us all some time and skip it to get to the good parts of the day. And there were many, many good parts of today.

First, I decided for lunch I was going to try roasting brussel sprouts.  I’m so glad I had brussel sprouts a while ago when my mom made them… I learned that I really like brussel sprouts! I asked on facebook which ways people liked to make brussel sprouts and decided to go with roasting them because it was something I haven’t done much of at all. I looked around for some directions and found a couple recipes that suggested using balsalmic, and since that sounded so delightful I decided to use that. The recipe that inspired this most was from White On Rice Couple, where instead of giving exact quanities they just gave the basic ingredients and idea. I love that because that’s how I like to cook! Win!

I gathered everything needed: brussel sprouts, olive oil, balsamic vinegar, sea salt, and pepper. Preheat oven to 375 F.

Pealed away the outer layers, cut them in half, tossed them in some olive oil, added in balsamic and salt and pepper.

Spray a baking tin and then put the brussel sprouts cut side down. Roast 15 minutes then flip them to roast another 10 minutes or so on the other side or until they are brown. Yummy.

I ate them with leftover fish with tarter sauce and hot sauce mixed together.

Sooooo good. Seriously, roasted balsamic are the best way to make them. I don’t even have to try other ways – I just know that I won’t like anything as much as this. Kepa and his mom got the leftovers that I couldn’t eat and they agreed they were fantastic. Win for brussel sprouts, win for me. ;)

For my afternoon snack because I’ve just accepted the fact that I am eating snacks now, I had a smoothie.

I wanted to try this for a couple reasons:

1. Because I liked the name: Charlie’s Honest Smoothie. That’s cute.
2. It’s spirulina. Spirulina is a microscopic blue-green alga in the shape of a spiral coil, living both in sea and fresh water. Never had it before and I wanted to have something with it, since it’s this awesome protein alga thing!
3. It had two fruit servings. No extra sugar, it was just fruits so it seemed liked a good choice since I’m trying to eat fruits for my snacks.

I’m glad I tried it because I really liked it! It was 3 bucks though so I won’t have it often, but I really liked the fruity mix. New find was a win!

And then we had the biggest win of all: dinner. Seriously, Kepa and I made a freaking delicious thai green curry chicken.

Thai Green Curry Chicken Recipe

(typed by Kepa because it was his recreation, I just helped)

Ingredients

• 25g thai green curry paste
• 2/3 can of coconut cream
• 1 cup water
• 3 precooked chicken breasts (we had tegal lime & corriander (cilantro) ones)
• 2 tblsp sliced spring onions
• 1 clove garlic (minced)
• 1 carrot (cut into about 1 cm cubes)
• probably an equal amount in weight of pumpkin/butternut squash (sliced about 1 cm thick)
• handful of green beans, topped & tailed, and cut into thirds
• 1 portabello mushroom, cut in half and sliced thin
• 1 tblsp corriander (cilantro), chopped finely
• sprinkling of cinnamon
• 1 tblsp Worcestershire sauce
• 1 cup brown rice
• 1 bay leaf

Directions

• Heat up two pots of water to boil on high, one with 2 cups of water (this is for the rice, place the bay leaf in while the water is heating), the other with however much needed to just cover the veggies (excluding mushroom).
• Once the water is boiling, put the rice in the bay leaf water, and the carrots in the other pot and cover both. When the rice comes back to boiling, turn it down to low to simmer. Remember to stir occasionally till cooked (taste it!). When the carrots come back to boiling, add the pumpkin/squash. Once that comes back to boil, add the beans, and turn down to low to simmer for 5 minutes.
• When both are done, drain.
• So if you have a spare burner, get a pan heated on medium with a tablespoon or so of oil. Add the curry paste and cook while stirring for a minute or so. Add the spring onion and garlic and cook for a minute, but don’t let it go brown.
• Before the garlic goes brown, mix in the coconut cream, water, cinnamon, and worcestershire (may not need all the water). Bring it up to a simmer, and add the veggies (incl. mushroom) and chicken, and let it go till the chicken is heated up.
• Add the rice, and the corriander (cilantro), and mix up.

Boom, you’re done! (Hehehehe.)

Kepa made the point that the coconut cream is high in fat. But I think that since everything else in the meal is healthy (brown rice, lots of veggies) I’m okay with that. A little fat isn’t going to destroy us, but next time we make it maybe we will use light coconut cream. ;)

I’m loving today’s food. It was so fun to be in the kitchen making things that turned out so well. I also made mini oreo cheesecakes for Kepa’s mom to take to school (I’ll post about those tomorrow even though I’m going to try one in a couple hours when it’s ready!).  A lot of things didn’t go that well today but thinking back about all the cooking and baking makes me end the day with a smile. :)

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