- For starters, I have the most amazing husband. He's the nicest guy in the world. And we get along so well that it's borderline creepy. I often look at him and wonder how I got so lucky.
- I have an amazing family - from my immediate family to my extended family to my in-laws - boy did I luck out there. People say, "you can't pick your family" - and that phrase has never really applied to me. I lucked out to have some of the craziest, most fun people in the world in my family tree.
- My friends - I have a small group of friends, and honestly, I don't even see them that much any more with all of our crazy lives. But I love them all dearly and am blessed to have them in my life.
- My health. Rewind to December 2012 and I will forever be thankful for my health. That virus was a fluke, but a great reminder that I should be thankful that I am one healthy chick.
I could go on and on... about my cats, my favorite blogs, Paleo food, and all the other things I'm thankful for... but I'll spare you. Why am I rambling about these beautiful things in my life? Because I think a large component of why I am so happy is because I focus on my blessings. Sure, sometimes work is stressful, or I may be in a grumpy mood (usually caused by lack of food). But then something will happen to remind me of all the greatness going on in my world. I thank the Lord for each day that I have -- it's truly a gift to be here, and I am appreciative for every breath I take.
Okay, too much seriousness there for me. Let's talk food. What did I eat today? BTW - I'm going start posting recipes at the very bottom of the post. Mixing them in with the Food Diary is just too cluttered.
The usual, as usual.
Eggplant fries, 1 chicken drumstick, 1 hot Italian sausage. Later, a banana, because I'm a piggy.
Caramel Pecan Bars oink oink.
Leftover pistachio/walnut crusted fish, and some curry. We are suckers for curry in this house.
Double Layer Fudge heeeeere piggy piggy. I don't know what's wrong with me today, I ate a ton. Oh well!
Easy Curry Recipe
Your veggies of choice
1 or 2 cans of organic coconut milk (will depend on the quantity of veggies you use)
Red Pepper Flakes
Savory Spice Ghost Pepper Salt (optional... but SO worth it)
- Chop veggies. Tonight, I used red onion, red pepper, 2 yellow squash, 1 zucchini, 1 head of broccoli, 10 mushrooms, 4 carrots, bok choy.
- Saute veggies in a large pot. I use this huge wok thing. It's awesome. Cook most but not all of the way. I recommend adding veggies in order of difficulty to cook. For example, bok choy is leafy, so it went last.
- Add coconut milk and spices. I use lots of the hot spices (cayenne, red pepper flakes, ghost pepper salt), but we're nuts. Add at your own risk.
- Bring the mix to a boil, then reduce to low/simmer and cover. Let cook an additional 10 minutes or so.
- Scarf. Have water available if you are a wimp on the spices ;)