Vegetable Coconut Curry

Is it spring time yet? Please,? Like a kid would say when you’re taking a long trip and you’re driving for hours – are we there yet? Are we there yet mama are we there yet daddy?

The daffodils are trying to make their way up from the ground and other greens and blossoms are beginning to emerge! This is the time of year that I really enjoy because it signifies new life!

Using some vegetables on hand, I am making a spring salsa with chopped tomato, red onion Zucchini slices, and red pepper. (You can use green pepper, but I only had the red pepper) . Add a little cilantro if you like it, &  salt, pepper, and garlic to taste!

This is such a great topping or side dish for homemade tacos with organic corn shells 😋
You can even add black beans into the taco meat as I did – and top with shredded cheese!.
🧀 🧀🧀get creative!

Email your favorite spring recipe to Dana.
The first five people who do, will be put into a drawing for a half priced massage in the month of May!  Deadline: April 20th.

It was a snowy day in the  North Carolina Pines.  This kind of weather doesn’t happen often, but it was so beautiful!  The snowflakes came drifting down – not the kind that fall heavily down and then accumulate as slush. The ground was covered in a thin, white blanket, inviting me to slowly take in the beautiful view and my morning coffee.

Soon I was inspired to bake cookies! These cookies aren’t what you might classically think of with refined sugar, white flower, chocolate chips, and Crisco! Instead, they are six wholesome ingredients baked at the typical 350° for 10 to 12 minutes, and they came out delicious! (Crunchy add-ins make the ingredients total closer to 10). I’ll share the recipe below and substitutions that might be necessary for those who cannot eat nuts or eggs.

Generally, I eat these cookies as part of my breakfast because they are so full of nutrition and definitely have some calories to fuel a workout! But, even if you don’t exercise, they are very satisfying and they include protein, fat, and fiber! This is a perfect combination to keep blood sugar stable and fuel your morning. Eating them in the morning also helps ensure that you will burn off those calories as the day goes on- especially if you’re the type of person who likes to count calories or log into an app to track your macros and breakdown of nutrients in relation to calories. 

Here’s the recipe:

Preheat the oven to 350°F. Combine first five ingredients and stir, add chocolate. (And extra crunchy items)   Drop rounded tablespoons on parchment-lined baking sheets. Bake 10-12 minutes.  Let cool, then enjoy!
Makes 2 dozen

Original    (Substitutions)

One cup of almond butter (Cashew, or peanut butter)
3/4 cup natural sweetener (honey, agave syrup, date or brown rice syrup
1 large egg (or 1 TBSP of flax +3 TBSP water)
1/2 teaspoon baking soda
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ounces dark chocolate pieces

 (Add in extra nuts, pumpkin or chia seeds, and GF oats- which was necessary to absorb some of the natural oils from almond butter) ½ -3/4 cup total 

I also like to add 1 TBSP flax seeds (if not using them in place of an egg) or shredded coconut. More fiber, and protein!!

This is a great recipe for a delicious dessert that’s actually good for your tummy!

Nutrition information:
Calories: 82.5 per cookie
Fat: 5.4g
Protein: 2.7g
Carbohydrates: 6.4g
Sodium: 22.2mg
Fiber: 1.1g
Iron: 1.9mg
Potassium: 70.8g
Calcium: negligible

After my  workout today, I felt the need to make an egg breakfast…
Using “Happy eggs” (3) over easy, skillet cooked with grass fed beef tallow, gluten free toast (see picture below), grated sharp cheddar cheese( non hormone-Truly brand) from Whole Foods
and several spinach leaves. Simply seasoned with salt and pepper.

This really satisfied!