Today marked the end of the semester for me. No more finals, no more projects, I am finally done. To say I am excited is an understatement. While this semester wasn’t the hardest, it definitely seemed to linger on. I’m finding that the farther into my degree I get, the more it seems to drag.
But the good thing? I only have one more semester left. One more semester!
The amount of different grains we have today is astounding. How do you keep up? When each new one sounds different and looks the same, how are we to choose? Is this some conspiracy the food industry is making up to get us to pay $10 for a package of fancy rice?
I don’t know about you guys but I’m still in the whole brussel sprouts craze. I think I’ve been stuck in it for about, oh, a good 5 years now? I just can’t get enough of them. Even after eating so many that I thought I would be sick, I still somehow manage to love this odd little earth shaped veggie.
This is a little bit like one of my previous recipes, the coconut cauliflower curry. In fact it’s very similar, I just love this recipe.
This is one of those recipes that if you are trying to eat healthier but don’t want to feel deprived, you’ll be fine with this one. While yes, coconut milk is very calorie dense, coconut milk also is very filling. I got so full from just a few pieces of cauliflower because of the coconut milk coating my stomach. It’s perfect. And of course we all know how great cauliflower is for us, so why not get it in our diets somehow?