New Tradition: Healthy Meals with Friends - Part 2

My friends and I held our second healthy dinner on Sunday. We all seemed to be on the same page when it came to veggies because we ended up with two dishes of each veggie: broccoli, carrots, and Brussels sprouts. There was steamed broccoli and Brussels sprouts, roasted broccoli and carrots, sweet and spicy roasted carrot fries, and a shredded Brussels sprouts salad. So it was three veggies, two-ways, and it was delicious.

The meat entrée was Chicken Coconut Curry based on Tyler Florence’s recipe, and dessert consisted of fresh fruit with whipped coconut cream. Here's how you can make the whipped cream...

Whipped (Coconut) Cream

1 can coconut milk – chill for a few hours first and DO NOT SHAKE THE CAN

1.5 tsp vanilla
1 Tbls raw honey

Pinch of cinnamon (optional)

1. Open the unshaken can of coconut milk and scoop out the top solidified portion of the coconut cream. If you shake the can, you won’t have the thick coconut cream that you’re looking for. Or if you want to be super crafty, open the can from the bottom and pour the liquid into a storage container, then scrape out the cream. The liquid/milk can be used for smoothies.
2. Combine the vanilla, honey, cinnamon, and coconut cream in a stand mixer or bowl. Mix/whisk well (3-5 minutes), until you get the fluffy whipped cream consistency. This may take longer, especially if you’re hand-whisking.

I was a little off my game this past week due to the ridiculous BBQ cold/flu I came down with at the Rodeo Cook-off. Quite a few people on my team came down with something. I ended up staying home and in bed (or on the couch when I couldn't stand my bed anymore) for most of the week. It was a very pathetic week.