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So this week has been pretty lack luster on the food and recipes. Darin and I decided on Sunday to not grocery shop for the week (since we leave tomorrow for the beach) and try to ration the food that we had in the house. Therefore, I don’t have a ton of food pictures to show you but I do have a recipe I didn’t share with you last week!


Welcome to What I Ate Wednesday, thanks to Jenn for hosting this. Read through my eats and treats and then head over to Jenn’s page to read other blogs!

Yesterday started out with a run and this recovery smoothie.

It was delicious and you can find the recipe here.

For lunch I made a “trash” salad and threw all of our leftovers into a bowl. In the mix was Kale, Romaine, Carrots, Grilled Chicken, Feta Cheese, Lentils & Garbanzo beans with a mango honey mustard dressing. It was so good and filling! You can never go wrong with a big salad.

Dinner was a re-make of this recipe I came up with last week.

Red Curry Thai Coconut Chicken

  • (1) lb of Chicken Breast- cut into strips
  • (1/2) Cup of dry Red Quinoa
  • (2) Red Bell Peppers
  • Basil Leaves for garnish
  • (2) Tbsp of Red Curry Paste
  • (1) Can of Lite Coconut Milk
  • (2) Red Bell Peppers
  • (1) Garlic Clove
  • (1) Lime
  • (1 1/2) Cups of Cooked Broccoli
  • (1/2) Onion- chopped
  • (1) Tbsp of EV Olive Oil

Cook the Red Quinoa according to package directions. Heat the oil in a skillet over medium heat. Season the chicken with 1/2 tsp of salt & pepper and cook until browned on both sides and cooked throughout.

Chop up the red bell peppers into strips.

Chop the onion into fine pieces and mince the garlic.

Add the red bell peppers and onion to a skillet along with 1/4 cup of water over medium heat.

Let it cook for 5 minutes, adding the garlic half way through and cook until all vegetables are tender.

Add the coconut milk and red curry paste and turn the heat down to simmer.

Let it simmer for 7 minutes before stirring in the chicken.

Add quinoa and cooked broccoli to a bowl.

Cut the lime into wedges and tear basil into pieces for added flavor and garnish.

Remove the red curry mixture from the heat and spoon the mixture over the red quinoa and broccoli. Squeeze the juice of the lime onto the mixture and add two pieces of basil.

This recipe turned out so delicious and I have been loving cooking with coconut milk lately. I have always loved Thai food and this is a very good recipe to try if you do!

Do you like Thai food?