Y’all, I’m drinking tea and doing yoga… Who am I?!
I started Whole30 on Monday sooo I can’t have sugar, amongst many other things, for the next 26 days. Coffee is not as good without sugar and toasted coconut almond milk… so tea it is!! Overall, Whole30 is going pretty well except the SUGAR CRAVINGS. Seriously, all I want to do is drink maple syrup straight out of the bottle and then polish off an entire batch of chocolate chip cookies. I never realized how dependent on sugar I am. Kinda scary? GUYS THERE’S ADDED SUGAR IN EVERYTHING. It’s literally everywhere, lurking in the corners, ready to attack your soul and health goals. I had some organic salsa in my fridge last night that I figured I could eat with my scrambled eggs (exciting dinner, don’t judge), you know because it’s freaking salsa but NOPE… it had added sugar. WTF. WHY DOES SALSA NEED SUGAR?! IT DOESN’T MR ORGANIC SALSA MAKER.
Okay, I’m over ranting about sugar… for now. Though, this Whole30 thing is going to get very difficult this weekend when I’m cooking/photographing four recipes for the blog that aren’t Whole30 compliant. Tom, you better be hungry!!!! Don’t worry though guys, I’ve tested them all many times before. This is just the time that I make them to photograph (and usually eat ha!). I would never put something on here that I haven’t tested. You guys need good, reliable, and delicious recipes. I KNOW THIS and I want to give them to y’all!!
I know you’re all wondering… the yoga?! YES. And story time.
Background: So I’m a runner. I was born to run and loooooove it! I can run forever and pretty fast too. BUT I had a hip injury last January that knocked me out from running for about 8 months. THIS ALMOST KILLED ME. I missed it everyday and I really HATE the elliptical, now more than ever. I’m almost back to my old running self in terms of pace and mileage but I need to make sure NOT to get hurt again. I used to run five to six days a week but now I’m backing it down to only five because I don’t want to over do it and injure my hip again.
Two weeks ago: My friends started this 30 days of yoga thing on YouTube, so I planned to do these yoga videos on my off days from running (usually Thursdays and Sundays) as a good way to strengthen my mind, body, and soul (lol)… plus maybe get a little more balanced and breathe better, which should help my running! I’ve always heard yoga does wonders for runners so I decided to put this theory to the test.
Yesterday (Day One): Naturally (with all goals), I started this two weeks after I planned to start ha! That’s real life, friends. One thing to remember with goals or lifestyle changes is that it doesn’t matter when you start, just as long as you do!!! Well, I started yoga, and after day one, I’m pretty sure I want to do this everyday and not just on my off days from running. It was so peaceful and relaxing! I also feel so loose, stretched out, and freeeeeee. Wonderful feeling! So friends, if you’ve been putting off a new goal or life change, just start today! YOU CAN DO IT.
Wait… weren’t we here to talk about food? OHHH YUP. THAT IS THE POINT OF THIS BLOG AFTER ALL. Food time.
Ahhh good ole’ lo mein. It’s definitely one of my favorite things to order when getting Chinese takeout. I usually order veggie or chicken lo mein because shrimp from takeout places terrifies me greatly, but shrimp lo mein at home? Hell to the yes ma’am. Curry lo mein? Even better. Y’all know how much I love coconut (since I don’t eat dairy) sooo of course I had to make the curry sauce using coconut cream. It’s seriously creamy curry heaven. You could also use full fat coconut milk but I really enjoy the extra creaminess that you get from the coconut cream (and it’s only a little bit worse for you). So we have wide lo mein noodles, creamy coconut curry sauce, sautéed shrimp PLUS a whole bunch more awesomeness: garlic, sweet onions, red bell pepper, sugar snap peas, cilantro, green onions and crushed cashews! Lastly, this recipe is also SUPER QUICK. Weeknight dinner PERFECTION. Recipe time.
coconut cream curry shrimp lo mein
serves: 5 adults
calories: 575 calories per serving
total time: less than 40 minutes
specialty diets: dairy-free, egg-free*
2-3 tablespoons coconut oil
1 lb raw shrimp (thawed, peeled, deveined, and tail-off)
sea salt and freshly ground black pepper
6 garlic cloves, minced
1 small sweet onion, diced
1 red bell pepper, julienned
1 teaspoon ground ginger
3 tablespoons red curry paste
2 cups sugar snap peas (about 8oz), trimmed and sliced in half diagonally
2 x 14oz cans coconut cream
24oz wide wheat lo mein noodles (I used 2 x 12oz packages of these | *note: not all lo mein noodles are egg-free)
1 bunch green onions, sliced
1/4 cup cilantro, roughly chopped
1. Melt two tablespoons coconut oil in a large skillet over medium heat. Add shrimp to the skillet, season with salt and pepper then cook for about 2-4 minutes on each side. When cooked fully, the shrimp should be opaque and pink on both sides. Remove shrimp from the skillet and place in a bowl off to the side.
2. Boil water in a large pot for your lo mein noodles.
3. Add minced garlic to the pan (if there isn’t much oil left, add another tablespoon of coconut oil) and sauté about 2-3 minutes or until soft and fragrant. Stir in onion, red bell pepper, and dash of salt and pepper then toss to coat. Cover the skillet and cook veggies about 5 minutes, stirring occasionally. Mix in ground ginger and curry paste, stir to coat, then cook another 5 minutes, stirring occasionally, and scraping the bottom so curry paste doesn’t harden too much. Next, add in the sugar snap peas and coconut cream. Increase the heat and bring mixture to a boil. Once boiling, reduce heat to low, cover, and cook for 6-8 minutes (read step 4 really quick).* Lastly, remove lid, stir in shrimp and cilantro, then cook for another 5 minutes.
*4. While the mixture above is cooking, prepare your lo mein noodles according to package instructions using the pot of (hopefully) boiling water from step two.
5. To serve: add lo mein noodles to a low bowl, top with coconut cream curry shrimp mixture from step three, then garnish with sliced green onions and crushed cashews. Enjoy weirdos.
Recipe inspired by How Sweet It Is
IT’S FRIDAYYYYYYY. I hope y’all have a wonderful weekend. I know I’m going to have a blast staying at home the whole time ha!
P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.