Half Way There

OK, I am not starting this post until 10:30 pm, because I just got done working at the climbing wall (tonight I was belay slave :().  It ended up OK, though, since we were slow.  I got to climb a bit and do some maintenance on some of the routes.  So if it seems like someone with a 3rd grade education wrote it, that’s why.  Just sayin’. 😛

So last night was one of those, “let’s just throw random things into a pan and see what happens” kind of nights. Said things turned out to be:

  • shrimp
  • sliced red onions
  • spinach
  • 1 crushed garlic clove
  • cherry tomatoes, cut in half
  • splash of white wine

It looked like this.

Not too shabby.  I cooked the onions on medium low for about 15 minutes in an attempt to caramelize them.  I don’t think they quite got there, but that was the intent. 

Next I added the shimp.  Then I threw the tomatoes, garlic clove, and spinch in and deglazed the pan with a splash of white wine. 

I seasoned it with S&P and red pepper flakes (add as little or as much as you like depending on how well you get along with spicy ;)).  Don’t forget to pull out the clove of garlic!

Breakfast was the same as the last day, but I did forget to tell you about the chia seeds!  Honestly, I’m just delving into these so I’m no expert, but if you’re interested google the awesomeness/history of the chia seed! 

They’re all hiding in this photo, but if you look at yesterday’s, you can see the little black seeds!  I’ve been adding 1/2 of a tablespoon to my 1/2 cup serving of granola in the morning.

My lunch was leftover dinner plus half of a baked sweet potato.

Wondering what’s on that sweet potato?? 

It’s coconut butter!  Well what’s coconut butter? some of you may be asking…  It’s amazing.  And so simple as long as you have a food processor. 

Simply buy a bag of unsweetened shredded coconut.

Throw it into a the processor and turn on.  Don’t forget the lid :P.

First you’ll start to see some of it sticking together like so.  Scrape down the sides of the bowl just this once if you must, but it’s not necessary.

Then, it will start to look like this.  Still very grainy. 

Then a few minutes later you have…

…coconut butter!

It tastes amazing (provided of course that you like coconut).  Just throw it into an old jar or tupperware container.

It hardens at room temperature and there is no need to refrigerate it.  My last stash lasted me about 1 month, so I don’t know how long it will keep because I never got there :D.  Honestly, I’m guessing it has a pretty long shelf life.  I learned how to make this addicting substance from this informative post by HEAB.  Now say it all together:  “Thank you, Heather.”

There are endless addicting way to use this stuff.  On top of oats, on top of pancakes, as icing, dip your chocolate in it (which I totally did today :D). 

A Little Dark Chocolate to Go with my Coconut Butter 😉

Also, extremely good drizzled over banana coconut muffins from my fave sweets extraordinaire.  The list goes on and on!

When I got home today I had the other half of my banana soft serve.  It was topped with the same raw chocolate syrup, minus the almond butter.


It was just as delightful as I remembered it. 

I will share my dinner with you tomorrow because I am tiiiirrreedddddd! 

Oh, and I’m off to a wedding this weekend in Blacksburg, VA (home of my most favoritest place in the world, Virginia Tech), so I’m driving down to Denver tomorrow to stay the night before I take off at 6 am :(.  Posting will be spurratic, but I’m hoping to get a lot done on the plane for the blog (especially Kaya’s puppy photo’s, which I just got in the mail, and more for the About section)!  Have a wonderful weekend!