Usually, i am blogging about recipes I've invented (and tried) or recipes I've borrowed (and tried).  Today, I'm sharing a recipe that I've yet to try but really want to.  In the spirit of Thailand, which we currently now live, I'm recommending everyone try making Thai Green Curry.  I don't have an exact recipe for this.  But I'm going to share a basic recipe that I found on Thai Table.  

Ingredients:
-Fermented Rice Noodles (I can only find these in Thailand.  If you are in the US, I'd recommend Vietnamese Green Tea Brown Rice Noodles.)  *Prepare these ahead of time according to the manufacturer's directions.
-1 lb chicken (use bone-in chicken which gives curry it's rich flavor, like thighs, and legs... but breast can also be used)
-1 thinly sliced chili pepper (little red, very spicy, pepper)
-1 cup coconut milk
-1-2 tablespoons green curry paste (Some brands can be super spicy, start small and work your way up to your desired taste.)
-6-7 quartered eggplants
-2 tablespoons fish sauce (which is fermented sardines in saltwater)
-4-5 kaffir lime leaves
-1/4 cup pea eggplant 
​-1 tablespoon organic coconut palm sugar
-3 sprigs Thai basil (it has a bit of a black licorice taste)
-1 cup water

Directions:
1.  Prep the veggies!  Slice and quarter the eggplants.  Wash and pick the pea eggplants from their stems.  Wash and pick the kaffir lime leaves by ripping the center stems from the leaves.  Slice the chili thin, lengthwise.  Wash and pick the Thai basil leaves from their stems.
2.  Shake up your coconut milk so you use the water and cream part together.  Pour half the coconut milk and all the green curry paste into a pot over medium/low heat.  Mix the paste with the coconut milk well.  Keep stirring to prevent the bottom from sticking and burning.  Keep stirring until you see greenish oil form.  The coconut oil is pulling the color and fragrance out from the spices.  
3.  Chop the chicken into slightly smaller pieces if necessary.  Add the chicken into the curry mixture with the bones.  Stir to coat the chicken for a couple minutes, until it is partially cooked.
4.  Add the eggplant, but not the pea eggplants.  Stir more.  
5.  Add the rest of the coconut milk and 1 cup of water.  Let it simmer for 10 minutes or until the chicken is fully cooked.  
6.  Add the pea eggplants.  Add seasonings, fish sauce, and palm sugar.  The flavor should be salty with a hint of sweet.
7.  Add the slivers of red chili pepper and kaffir lime leaves.  Let it boil another 10 minutes.
8.  Gently shred the chicken and pick out the bones.  The chicken should basically fall apart.
9.  When you are ready to serve the curry, add the Thai basil.  Stir to mix the basiil in, and immediately turn off the heat to keep the basil green.  
10.  Quickly pour over a serving of noodles.  Enjoy!

Ideas for Eating:
Really keep things green by eating this with a side of green mango (great fiber and so delicious!)
Try it for breakfast by making it into a skillet with scrambled eggs and rice.

BONUS!  Home DIY Recommendation!
I was forced into making my own laundry detergent today after realizing what I thought was detergent was in fact fabric softener.  So, in a rush, I found a recipe online that uses Castile soap and baking soda to make laundry detergent.  As my niece would refer to it, "hippy soap."  It's so easy.  Check it out!  (It's number 2 on the list)

My mom and I tried this recipe from Tip Hero recently as a nice twist on traditional roasted potatoes.  They were perfect with our salads and grilled steak!  

RECIPE (TIP HERO)

Ingredients:
Several New potatoes
Sea salt
Fresh-ground black pepper
Fresh or dried thyme, rosemary, etc.
Olive oil

Directions:

1. Fill a large stock pot halfway with water. Bring to a boil and salt liberally.
2. Add the potatoes to the water and boil for 15 to 20 minutes, until fork tender. Strain and allow to cool.
3. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
4. Drizzle olive oil on a sheet pan and place the potatoes on the pan. With the palm of your hand, press down on the center to smash each potato.
5. Drizzle each potato with olive oil and season with sea salt, black pepper and fresh thyme.
6. Bake for 20 to 30 minutes, until the tops are browned and the potatoes are crisp.

Ideas for Eating:
Try it like we did with salad and steak.
For breakfast, top each smashed potato with a fried egg and sliced avocado.
For a little twist, top each with some shredded parmesan cheese.

I don't know about anyone else who is doing all these challenges with me, but my arms need a break and my core is craving some tuning up!  Here is a challenge I found on the Live Strong website.  

The obsession continues… this week I tried a little variation on something my dad's wife showed me.  She sautés chickpeas and kale in a few spices, olive oil, and soy sauce.  It's amazing.  Here is my gluten free, soy free version.

The key is to sauté the chickpeas and onions in the oil and spices first, then add the kale at the end just until soft.  

Ingredients:
1 can chickpeas, rinsed and drained
1 small onion, sliced or diced
2 handfulls (about 2 cups) chopped kale
2 TBLS Coconut Aminos (soy sauce substitute)
     *this is estimated… use to your taste preference.
​4 TBLS Extra Virgin Olive Oil - halved into 2 TBLS and 2 TBLS
     *this is estimated… I used as much as necessary to sauté the ingredients and also be as saucy as you prefer.
1 tsp nutritional yeast
1/2 tsp salt
1/2 tsp chili powder
1 TBLS paprika
*all seasonings can be increased and decreased to taste

Directions:
1.  Heat up a frying pan with 2 TBLS olive oil.
2.  Add onions, chickpeas, and spices.  Sauté until the onions are soft. (about 5 min) stirring frequently.
3.  Add the other 2 TBLS of olive oil along with the kale to the frying pan.  Sauté until the kale has wilted.  (about 3 min)
4.  Enjoy!

Ideas for Eating:
Eat it over a small helping of brown rice, and serve it with baked chicken.
Have it inside an omelet.

Grain free baking isn't my usual direction, but I was craving waffles.  So, I decided that before I moved to Thailand, and left this land of waffle machines, I'd better take advantage!  I found this recipe on FakeGinger for Almond Sweet Potato Waffles and they were soooo good!

Ingredients:
1 cup almond flour
2 tablespoons coconut flour (I just used 2 more TBLS of almond flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 medium sweet potato, cooked, skin removed
2 eggs
1 1/2 teaspoons vanilla
2 tablespoons maple syrup
1/2 tablespoons coconut oil
1/3 cup almond milk

Directions:
1.  In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg until no lumps remain.
2.  In a separate bowl, mash sweet potato and then use an electric mixer to beat in eggs, vanilla, maple syrup, coconut oil, and almond milk. Add the wet ingredients to the dry and beat until just combined.3.  Cook in waffle iron according to manufacturers' instructions.

Ideas for Eating:
I topped mine with apple butter.  Try it with sunflower seed butter and sliced bananas!

I have a new obsession.  Chickpeas.  This week I've tried a few different chick pea concoctions and they've all been pretty good!  I really like to make these, let them cool and enjoy them as snacks when I feel that hanger coming on!  

The nutritional yeast powder (aka nooch) adds a nice cheddar flavor without any dairy.

Ingredients:
1 can chickpeas, rinsed, drained, and patted dry
1 TBLS melted coconut oil
3 TBLS nutritional yeast
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder

Directions:
1.  Preheat oven to 400 degrees.
2.  Rinse, drain, and pat dry the chickpeas then set aside in a medium bowl.
3.  Mix together the nutritional yeast, salt, chili powder and garlic powder.
4.  Pour the melted coconut oil over the chickpeas and stir to combine.
5.  Add the seasoning mix to the bowl and mix gently to combine.  i like to add half the seasoning, mix, then add the rest and mix again.  
6.  Spread the chickpeas on a baking sheet in one layer so no chickpea is on top of another.
7.  Bake for 20-30 minutes (20 for soft, 30 for crispy, 25 for a crispy shell and soft inside- MY FAVORITE!)  Shake the baking sheet halfway through the cooking time to roll the chickpeas around and get even cooking.
8.  Let cool for 10 minutes.  Enjoy right away, or store for a few days as a snack (if it makes it that long!).

Ideas for Eating:
I like to snack on these straight up.  
Try them in an omelet filled with guac, spinach and a layer of the roasted chickpeas.
​

So, I started reading an amazing book recently.  I've been ready many books and articles lately about gut health and probiotics and good bacteria… this book stood out for it's readability, practicality, and it's chocked full of applicable case studies.  Plus, as a bonus, there is a big recipe section in the back.  So, this post is a steal from that book.  I'm going to share Dr. Robynne Chutkan's 'Live Dirty, Eat Clean' recipe for "Ice Cream".
​Dr. Robynne Chutkan, M.D, wrote "Gut Bliss" and is the founder of the Digestive Center for Women.   She is one of the most recognizable gastroenterologists working in the US today.  She has a BS from Yale and an MD from Columbia and is a faculty member at Georgetown University Hospital.  
In her book, "The Microbiome Solution," she explains the science and reasoning behind her family motto: "Live Dirty, Eat Clean" and shares a game plan for incorporating it into your own life.  She believes there is a rising epidemic of vague symptoms and autoimmune diseases often attributable to a damaged microbiome.  She gives simple guidance to repair your vital ecosystem and bring you optimal health every day.  
I'm excited to try this recipe and share it with you.  Let me know how it goes and how you made it unique for you!

Live Dirty, Eat Clean "Ice Cream"
From: The Microbiome Solution, by Robynne Chutkan, MD

Ingredients:
3 ripe bananas, peeled, sliced, and frozen
2 capsules probiotics
Options:  almond butter, peanut butter, blueberries, strawberries, raspberries, mango, cocoa (or raw cocao powder), pureed pumpkin, ginger, cinnamon, vanilla, or mint.

Directions:
1.  Blend the frozen banana pieces in the bowl of a food processor or a high-speed blender.   Before the mixture becomes smooth, it will appear chunky.  
2.  Scrape down the sides, and add in any options.
3.  Blend until it reaches a smooth and creamy soft-serve texture.
4.  Place the "ice cream" in a bowl.
5.  Break open the probiotic supplements and sprinkle it over top evenly.  
6.  Top with any of the options you chose but didn't blend. (like coconut flakes, fruit, nuts)
7.  Enjoy!

Ideas for Eating:
Consume immediately (recommended) or store in an airtight glass container in the freezer for up to 1 week.

BONUS!  Shopping Recommendation!
This week, I'd like to recommend a website that I have used to shop for clothing on.  It's all about the recycling or "up"cycling of gently used clothing.  There are about 7 billion people in the world… think about how many articles of clothing that is!  I think it's fun sharing clothes with my siblings and buying used clothing whenever I can.  My sister told me about Thred Up, and now I'm passing it on!  

Being back in the states has it's perks!  Like salmon.  And Mom's homemade sauerkraut.  And easily accessible spices. I enjoyed putting them all together and eating salmon like a true Wisconsinite.  

Ingredients:
4 Salmon Filets (skin on or off, doesn't matter)
2 TBLS Extra Virgin Olive Oil
Garlic, Thyme, Chili Powder, and Salt to taste (i.e. I didn't measure.)
Jar of Sauerkraut (or about 16 oz)

Directions:
1.  Rub the salmon with the olive oil.
2.  If the skin is on, just sprinkle the spices on the side that doesn't have skin and rub them in a little.
3.  If the skin is off, you can rub spices on both sides.
4.  Let the rubbed filets chill in the fridge for 30 minutes to soak up the flavors.
5.  Grill them over medium heat for 3-7 minutes on either side, depending on how thick the filets are, and how done you like your fish.
6.  Heat the sauerkraut over the stove or in the microwave.  
7.  Serve the fish topped with the sauerkraut.  Enjoy!

Ideas for Eating:
Eat it with a side of roasted potatoes and a green salad!  
Eat it with Gurken Salat (a German salad of cucumbers and cabbage)

BONUS!  Book/Movie Recommendation!
This month, I listened to the book, "Room" by Emma Donoghue.  I tried reading it earlier in the year and just couldn't get into it as it is written from a five year old's point of view.  But, after a glowing review of the movie from my husband, and a suggestion to read it first, I decided to try the audio book instead.  WOW!  It was so well read and I was hooked all the way through.  It's both exciting and thought provoking.  I highly recommend the audio book, followed by the movie.

!My mom has an easy and delicious way of preparing ribs that I'm excited to share.  These bbq ribs are so juicy, tender and flavorful… simply, amazing.   They are slow cooked to begin with, then grilled to perfection.

RIBS
You will need an oven rack, like a Turkey rack in a roaster pan, to put these ribs on while they cook.

Ingredients:
Ribs
Sliced onion
Thyme
BBQ sauce

Directions:
1.  Preheat oven to 280 degrees F.  
2.  Add a little water (about 1/2 inch) to the bottom of a roasting pan.
3.  Place ribs, meat side up, on a rack in the pan, over the water.  
4.  Add onion slices and sprinkle thyme on top of the meat.  (optional)
5.  Cover the meat with tinfoil and seal it over the pan so the water will steam inside the pan.  This whole baking process can also be done in a slow cooker, but I've never tried.
6.  Bake for 3 hours.
***At this point, the ribs can be refrigerated if you are going to wait to grill them.
7.  Brush some BBQ sauce over the ribs and grill for 5-8 minutes, sauce side up.
8.  Turn the ribs over, brush with BBQ sauce again, and grill again for 5-8 minutes.
9.  ENJOY!  
​
Ideas for Eating:
My family really enjoys pairing these ribs with corn on the cob, roasted potatoes, and a fresh green salad.  
I enjoy these for breakfast with an egg, bell pepper, onion and garlic skillet.  

This is the very first 30 day challenge of my own creation.  I decided to focus on an upper-body theme since that was what we've been talking about wanting more of.  Next month, I'm thinking about pistol squats… hmmm!  I'm excited for another 6x5-day circuit style challenge.  Below is a summary of days 1-30, and after is a more detailed list with descriptions and pictures.  For each exercise, do 30 seconds of cardio beforehand.  So on day one of a circuit, you would do 30 seconds of cardio, then day one's exercise.  One day five, you would do 30 seconds of cardio before each of the five exercises.  Cardio could be high knees, butt kicks, jumping jacks, burpees, ski jumps, sprints, etc.  
Let's do it!  

Days 1-5:  PLANK
1.  Day 1:  20 Regular Push-Ups
2.  Day 2:  10 T-Planks, plus day 1
3.  Day 3:  20 Opposite Shoulder Touch Planks, plus days 1 and 2
4.  Day 4:  30 Mountain Climbers, plus days 1, 2, and 3
5.  Day 5:  30-second rotating 120 second Plank, plus days 1, 2, 3 and 4

Days 6-10:  MOVEMENT
6.  Day 1:  20 meters Inch Worms
7.  Day 2:  20 meters Spiderman, plus day 1
8.  Day 3:  20 meters Crab Walk plus days 1 and 2
9.  Day 4:  20 meters Leopard Crawl, plus days 1, 2, and 3
10.  Day 5:  20 meters Duck Walk, plus days 1, 2, 3 and 4

Days 11-15:  TRICEPS
11.  Day 1:  20 Narrow Push-Ups
12.  Day 2:  50 Ski Jumps, plus day 1
13.  Day 3:  20 Triceps Extensions, plus days 1 and 2
14.  Day 4:  2x10 Burpees, plus days 1, 2, and 3
15.  Day 5:  20 Dips, plus days 1, 2, 3 and 4

Days 16-20:  YOGA
16.  Day 1:  3 Sun Salutations
17.  Day 2:  7 (each, Left and Right) Downward Dog to Knee to Chest, plus day 1
18.  Day 3:  7 (each, Left and Right) Downward Dog to Knee to Same Side Elbow, plus days 1 and 2
19.  Day 4:  7 (each, Left and Right) Downward Dog to Knee to Opposite Elbow, plus days 1, 2, and 3
20.  Day 5:  30 Second Crow Hold, plus days 1, 2, 3 and 4

Days 21-25:  WEIGHTS
21.  Day 1:  40 Light Weight Curls
22.  Day 2:  15 Heavy Weight Curls, plus day 1
23.  Day 3:  20 Overhead Press Squat, plus days 1 and 2
24.  Day 4:  20 (each, Left and Right) One-Armed Rows, plus days 1, 2, and 3
25.  Day 5:  20 Delt Raises and 20 Butterflies, plus days 1, 2, 3 and 4

Days 26-30:  BALLET
26.  Day 1:  10 Arm Circles (Forward and Backward for each, Left and Right)
27.  Day 2:  30 Ballet Squats, plus day 1
28.  Day 3:  30 Plie Jumps with Ballet Arms, plus days 1 and 2
29.  Day 4:  20 (each, Left and Right) Back Leg Raises with Ballet Arms, plus days 1, 2, and 3
30.  Day 5:  10 Hold-the-Plate (Forward and Backward for each Left and Right), plus days 1, 2, 3 and 4

1.  Regular Push-Ups
Start in a high plank.  Lower your body until it's almost touching the ground, maintaining that plank position.  Push yourself back up.  Repeat.

2.  T-Planks
Start in a high plank.  Rotate your body until you are balanced on your right arm, with your left are extended up towards the sky.  Come back to a plank.  Rotate your body until you are balanced on your left arm.  This is one rep.  Repeat.

3.  Opposite Shoulder Touch Planks
Start in high plank.  Use your right hand and touch your left shoulder while maintaining a plank position.  Use your left hand and touch your right shoulder.  This is one rep.  Repeat.

4.  Mountain Climbers
Start in high plank.  Quickly bring your right knee to your chest while maintaining a plank position and back to plank.  Switch legs by bringing your left leg to your chest then back to plank.  This is one rep.  Repeat at an aerobic rate.

6.  Inch Worms
Start standing in Mountain Pose.  Dive down into forward bend.   Put your hands on the ground and crawl your hands out to high plank.  Walk your feet up into forward bend.  Stand up and sweep your arms over head.  Repeat.

7.  Spiderman
Start in high plank.  Bring your right foot up to your right shoulder, staying low to the ground.  Crawl your hands forward while bringing your left foot up to meet your left shoulder.  Repeat.
​

8.  Crab Walk
Start in a table position, on your hands and feet but with your stomach facing the sky.  Walk forward in this position halfway then back to where you started.

9.  Leopard Crawl
​Start on your hands and feet, with your knees hovering above the ground.  Reach your right and your left foot forward at the same time.  Try to stay low to the ground.  Then, reach your left hand and your right foot forward at the same time.  Repeat this cat-like movement.

10.  Duck Walk
Get into a low squat.  Walk forward staying in the low squat.

11.  Narrow Push-Ups
Start in high plank.  Lower your body so it hovers above the ground, keeping your arms hugged against your body.  Return to high plank.  Repeat.

12.  Ski Jumps
Start standing with your feet together.  Bend your knees and hop to your right, landing on your right foot.  While you hop, drive your arms straight back behind you.  Bring your left foot across to meet the right, but don't touch the ground.  Bend your knees and hop to your left, landing on your left foot.  Bring your right foot across to meet the left, but don't touch the ground.  This is one rep.  Repeat.

14.  Burpees
Start standing, crouch low and place your hands on the ground near your feet.  Shoot your feet behind you so you are in a plank position.  Lower your body flat to the ground.  Reverse all the movements by pushing yourself up to a plank, jumping your feet up to your hands, and jumping straight up into the air from the crouch.  Repeat. 

15.  Dips
With your hands on the edge of a chair and your feet extended out in front of you, lower your body by bending your arms.  Raise your body back up to the starting position.  Repeat.

16.  Sun Salutations
Start standing in mountain pose.  Sweep your arms overhead with a deep breath.  Breath out as you sweep your arms down and dive towards the ground ending in a forward fold.  Breathe in as you walk or step your feet back to plank.  Lower your body down to the ground as you breathe out.  Breathe in as you push yourself into upward facing dog by keeping your hips and legs close to the ground and straightening your arms while arching your back.  Return to the ground and push yourself into downward dog, breathing out.  Breathe in, hop or step your feet back up between your hands.  Breathe out into forward fold.  Lastly, breathe in and sweep your arms overhead, then return to mountain pose. This is one rep.  Repeat.

18.  Downward Dog to Knee to Same Side Elbow
Start in Downward Dog.  Lift your right leg behind you, then bend your knee and sweep your leg under your body, try to touch the elbow on the same side as your raised leg with your knee.  This is one rep.  Send your leg back behind you, without touching the ground, and repeat.

21.  Lightweight Curls
Stand up straight with a dumbbell in each hand.  These should be light enough to do many reps but heavy enough to be a challenge.  Curl the dumbbells up to your chest without overarching your back or twisting your arms.  Lower them back down to starting position.  Repeat.

22.  Heavyweight Curls
​Stand up straight with a dumbbell in each hand.  These should be heavy enough where you can't do much more than 10 reps.  Curl the dumbbells up to your chest without overarching your back or twisting your arms.  Lower them back down to starting position.  Repeat.

23.  Overhead Press Squat
Hold the dumbbells, just outside your shoulders with your arms bent and palms either facing each other or to the front.  Stand with your feet just wider than shoulder width apart.  Press both dumbbells up until the weights are overhead and your arms are straight. As you press the dumbbells up, do a squat.  As you stand back up, lower your arms to starting position.  Repeat.

24. One-Armed Row
Using a bench, (optionally, just bending your knee and supporting yourself with your other hand as in the picture) place your right leg on top of the end of the bench, bend your upper body forward from the waist until its parallel to the floor, and put your right hand on the other end of the bench for support.  Use the left hand to pick up the dumbbell and hold the weight while keeping the lower back straight.  Pull the weight straight up to the side of your chest, keeping the arm close to your side.  Lower back to the starting position.  Repeat.

25.  Delt Raises and Butterflies
Delt Raises:  Hold a dumbbell in each hand.  Start standing with your arms by your side.  Raise your arms out to the side until a little higher than 90 degrees.  Pause here, then lower back down to the starting position.  Repeat.

26.  Arm Circles
Start with your arms by your side, standing straight up, with your hands facing your thighs.  Start with forward circles.  Slowly and deliberately raise your right arm out in front of you keeping your hand in the same position until it's overhead.  As you rotate your arm back behind you, let your hand rotate out to face away from your body.  Let it keep rotating around until you are back in the starting position.  Repeat.  
Reverse the direction on the same arm for backward arm circles.  Then, repeat all of this with the left arm.

27.  Ballet Squat
Set your feet wide, with toes pointed out, in "second position."  Start with your arms in front of you, finger tips touching, and shoulders relaxed away from the neck.  As you lower into a squat, raise your arms out to the side.  As you stand back up, bring the arms back down to starting position.  Never let your shoulders scrunch up.  In other words, keep your neck long and your shoulders relaxed.  Repeat.

28.  Plie Jumps with Ballet Arms
Start with heels touching, and toes wide, in "first position."  Raise your arms so they are overhead, with fingertips touching.  Bend your knees out.  This is starting position.  From here, jump up and point your toes, then land back in the knee bent position.  Do quick, smooth repetitions.  Remember to keep your shoulders relaxed away from your neck.

29.  Back Leg Raises with Ballet Arms
Start with your arms by your sides standing with one foot pointed behind you, resting on the ground.  Raise the leg behind you and as you do this, raise the arm on the same side out in front of you and the opposite arm out to the side.  Keep your chest up and your shoulders relaxed away from your neck.  Pause for a moment.  Then, lower all your limbs back to the starting position.  Repeat.

30.  Hold-the-Plate
Stand straight up with feet shoulder width apart.  Relax your left hand by your side, or place your hand on your hip.  Hold your right arm out to the side with your palm facing up like you are holding a plate near your shoulder, as a waitress might.  Bring the "plate" in front of you, careful not to "spill" anything, then rotate your hand underneath your armpit, out behind you, then back up to the starting position.  Keep you palm facing up at all times.  Rotate slowly.  Repeat.
Reverse the exercise on the same arm.  Then, repeat all these movements with the left arm.