Well hi, the weekend is near! I feel like the week hasn’t flown by as quickly as is usually does. I’ve been a little under the weather, and one of my little guys had a nasty flu, so that might have something to do with the snails pace this week.
This week I really scaled back my workouts. I tried to listen to my body and not over exert myself (which feels like torture!😫) soooo ya, very lacklustre. But it needed to be that way… I’m hoping by this weekend I can get after a few good workouts 🙂Aside from my not so exciting workouts, I did a few other self-maintenance things 🤗I got my eyebrows micro-bladed (best thing ever!). My appointment was just a refresh because I got them done for the first time about 4 years ago so I got back once a year to freshen them up. Personally I don’t love (or like🙈) the initial look of them because they seem quite a bit darker and thicker until they heal (takes 2 weeks). I just feel like my entire face screams eyebrows so it’s pretty much all I see when I look at myself. I basically live in my dark framed glasses until they are healed up. That said, once they have healed it’s the best thing ever, they are just perfectly there 🙂 SO, if you’ve ever wanted perfect no fuss brows, find someone you will trust and who does really good work, and get them done 🙂
Okkk time to talk about food… this week I pulled out a recipe that I’ve had for years – it’s a chicken curry recipe that I love so much! It’s a dish that’s full of flavour and lots of spice, so sadly my kids aren’t into it but it’s a big hit for every adult I’ve ever made it for.
Another option is a vegetarian version, instead of chicken you can replace it with cauliflower. This time I did a little of both so there were the meaty pieces of chicken and also roasted chunks of cauliflower. I’m telling you it is to die for, so if you like curry and a little spice, please try this recipe!
Chicken & Cauliflower Cashew Curry:
- 2 tbsp Butter
- 2 c Sweet Onion, finely chopped
- 1 tbsp Ginger, finely chopped
- 2 large Garlic cloves, finely chopped
- 3 tbsp Curry Powder
- 2 tsp Sea Salt
- 1 tsp Cumin
- 1/2 tsp Cayenne
- *6 Chicken Breasts, cubed (*see bottom for alternative)
- 1 (14oz) can Diced Tomatoes
- 1/4 c Cilantro, chopped
- 3/4 c Cashews
- 3/4 c Coconut Milk (or Plain Greek Yogurt)
*if you want a vegetarian dish:
- 1.5 heads Cauliflower, cut into pieces and tossed in olive oil then sprinkled lightly with sea salt. Spread out over a large baking sheet.
- Roast at 400 degrees for 45 minutes or until slightly brown
*you can also do half & half, chicken & cauliflower which is what I did 🙂
In large frying pan, heat butter over medium heat and add onions, garlic and ginger. Cook until softened, apx 5 minutes. Add curry, salt, cumin and cayenne, cook another 2 minutes.
Add the chicken, stir to coat in onion/spice mixture, continue to cook for about 5 minutes.
Add the tomatoes, cilantro and begin to simmer for 40 minutes. Cover and stir occasionally.
Just before serving:
- Pulse cashews in a blender or food processor until finely ground (picture below). Mix the cashews into the coconut milk (picture below).
- Add the cashew/coconut mixture to the curry, stir until thickened (apx 5 minutes).
- Serve with rice, lentils, quinoa, whatever you like!
*if you are making the vegetarian option, make up the sauce the same way as instructed but add the roasted cauliflower at the end just before serving.
**I made the half & half version using 4 medium sized chicken breasts and about 2/3 of a cauliflower.
I really hope that if you make this recipe that you love it as much as me! Let me know if you do 🙂