All day I was feeling compressed. My neck and back felt crunched in. I just couldn’t stretch myself out or feel comfortable sitting up straight. I had a headache all day. A 1 hour yoga session fixed ALL of that. That is how powerful yoga is! Not only does my body feel great and stretched out after yoga, but my mind is clearer and not so stressed. My favorite part is always at the end of class. After 60 minutes of stretching and breathing in/out while holding poses, we all lie in Savasana for about 5 minutes. My yoga teacher tells us all to clear our minds during this time—to stop thinking about what we are going to get at the commissary (grocery store for those non military people ;)) after class, what else we need to do tonight or tomorrow, etc. Just be. It is amazing what I get out of doing this for 5 minutes. I bet people that lie on the couch for 2 hours don’t feel as refreshed as I do after these 5 precious minutes. ahhhh….
When I got home, I helped the Hubby fix the rest of dinner. We tried another Eating Clean Magazine recipe tonight. It was actually pretty good. We modified it just a bit:
Thai Coconut (or Panko) Shrimp
- 1 cup onion, chopped
- 1 cup roasted red pepper (from jar) chopped
- 4 cloves of garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 tsp olive oil
- 3 tomatoes, chopped
- 1/2 cup unsweetened light coconut milk
- 1/4 tsp ground black pepper
- 1 tsp honey
- 1 tbsp curry powder
- 1 tsp sea salt (add more if you want)
- 1/4 cup of parsley
- 6 basil leaves
- 1/2 cup light coconut milk
- 1 cup water
- 1 cup jasmine rice
- Canola oil cooking spray
- 7 tbsp ground flaxseed meal
- 1/2 tsp ground black pepper
- 2 egg whites
- 30 raw jumbo shrimp
- 1/2 tsp sea salt
- 1/2 cup unsweetened light shredded coconut (or panko crumbs)
Preheat oven to 375 degrees F. In a nonstick skillet, sauté onion, red pepper, garlic, and ginger in oil for 3-5 minutes or until soft. Whirl tomatoes in blender or food processor until they are a just puréed consistency. Add puréed tomatoes, coconut milk, black pepper, honey, curry powder, salt, and parsley to sautéed vegetables in skillet. Once sauce begins to boil, turn down heat and continue to cook on low for 15 minutes. Then tear basil and add to skillet.
Meanwhile, boil the water and coconut milk for rice. Add rice in, cover, and simmer for 20 minutes. Take off stove after 20 minutes and let sit covered for 10 minutes.
Also meanwhile, prepare shrimp. Spray a nonstick baking sheet with cooking spray. Divide flaxseed, coconut (or panko crumbs), black pepper, and salt equally between 2 bowls. Set 1 bowl aside. In another bowl, add egg whites and whisk. Dip shrimp into egg whites and then roll in coconut mixture until well coated. (Use reserved bowl of coconut mixture once the current bowl’s contents are no longer sticking well to the shrimp.) Bake in the preheated oven for 10 minutes.
To serve, pour rice in a bowl, then sauce over it. Place shrimp on top! Enjoy!!!
The commissary didn’t have dried coconut, so I just used some leftover panko crumbs that I had in my pantry. They were still really good, but I really want to try it with the coconut!
I wanted to leave you with a snack that I love to have as well! It is chocolate from France (45 min away from my house) with some pb smothered on top of it! It is just enough to take the sweet cravings away! So good!!
Good night everyone! Wish me luck that I don’t have another pregnant wedding dress nightmare!!