Report for 3/20

Food & Exercise Diary for Saturday 3/20
Breakfast - 2 egg scramble with 1/2 red potato, chopped red bell pepper, red onion, and spinach. Glass of orange juice. Calcium supplement & multi-vitamin.
Lunch - Salad with dark greens, asparagus, chicken breast, light italian dressing. Chips and salsa. Chocolate Coconut Cupcake (Gluten Free - see recipe below). Made cupcakes and a bundt cake for a birthday party tomorrow. Had to test one out. :)
Exercise - 1.5 mile walk with friend.
Dinner - Thai Curry Chicken with a side of steamed green beans. Chocolate Coconut Cupcake.
Thai Curry Chicken Recipe (Serves 6) - In a small bowl, mix 2 tbsp red curry paste with 1 cup light coconut milk. Transfer to large skillet on stove; medium heat. Add 1 1/2 cups light coconut milk. When simmering, add 4 chopped red potatoes. Simmer for 5 minutes. Add 4 chopped carrots, 1/2 chopped red onion, 1 lb boneless chicken breasts cut into thin pieces. Simmer for 15 minutes until potatoes and chicken are cooked.

Definitely DID NOT eat paleo today with family and friends. Tomorrow will be a challenge too. I plan to do better - and the 14 mile run I have planned should help set things right.

Gluten Free Chocolate Coconut Cake Recipe - In a small bowl, beat 1 cup softened butter and 1 2/3 cups sugar. Slowly add 10 eggs and beat for 3 minutes. Add 1/2 tsp vanilla extract and beat. In a large bowl, combine 2 cups coconut flour, 1 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 1/2 tsp baking powder, dash of salt. Add 1 1/3 cup half 'n' half to dry ingredients. Beat until crumbly. Slowly add egg mixture, beat for 3 minutes. Bake cupbakes for 26 minutes in a 350 oven; bake bundt cake for 55 minutes in a 350 oven. Frost when cooled.

Chocolate Glaze Recipe - In a double boiler, combine 1 (14 oz) can sweetened condensed milk, 1 cup semisweet chocolate chips. When melted, remove from heat and add 1 tsp vanilla extract. When slightly cooled, pour over cake. If desired, top with coconut flakes.