The really tough part of this injury is that it has happened during a crazy busy couple of weeks in this house. A couple of doctors appointments, a court date, 2 kids birthday parties, a couple of play dates, a hair cut for me, Curriculum night at the kids school (that I volunteered to help out at and bake cupcakes to sell), Big Daddy's weekly hockey game, 2 meetings for me, two days of volunteer work with another group and Big Daddy helping a friend at an event one evening. As parents we haven't been home at the same time other than to sleep for going on two weeks. As soon as I get home from my obligation Daddy rushes out the door to his. We have been playing tag team super parents. Luckily we are near the end of that craziness and next weekend we are going away for a family Thanksgiving....please be relaxing!!
I just finished two days of volunteer work mostly bent to one side and avoiding certain movements. I managed pretty well and actually found the tail end of it when I was sitting the hardest part on my back. I went from my 7 am to 12:30 shift to meeting up with my family at a 3 year old's birthday party. By the time we got home (around 3) I couldn't imagine cooking up a big dinner so it became a 'do something fantastic with your leftovers....the left overs? Rice and green beans from the trout dinner a couple of days ago. I didn't have time to attempt a protein that wasn't super fast and I knew we had some shrimp in the freezer that needed to be eaten so I made fried rice!
Coconutty Shrimp Fried Rice
4-5 tbsps of Coconut oil, in this case you want the coconut flavour so get one that isn't very refined(I love Nutiva)
2 large carrots, peeled, quartered and sliced
1 medium onion, diced
1 medium sweet pepper, diced
4 cloves of garlic, minced
1 tbsp minced fresh ginger
Approximately 3-4 cups of cooked rice. (In this case I used a Basmati that I cooked in chicken stock) Best if it is a couple of days old and a little dry.
3 tbsps Soy sauce or to taste
1 lbs raw, shelled and de-veined shrimp
The juice of one lime
- Put your shrimp in a bowl and squeeze most of the juice from one lime over the shrimp and set aside.
- In a large pan or wok heat the coconut oil over medium heat. Once all melted add the onions, peppers, carrots, garlic and ginger and let it all simmer and soften.
- When the vegetables are almost soft turn the heat up to medium high. Once hot add the shrimp and any liquid from the bottom of the bowl. Let the shrimp start to pink up but don't let them cook completely.
- Add the rice, and incorporate everything but allowing the ingredients to fry up a little on the bottom of the pan before turning
- Sprinkle on soy sauce and any remainder of lime juice.
You might notice that my fried rice is more about the ingredients than it is about rice. The coconutty slight lime flavoured shrimp with the sweet veg and salty soy. It is veg heavy, healthy fat and really yummy. This time I took a picture of Gabe's plate. He had two servings and I didn't have to do much to make sure we had a healthy dinner in about 20 minutes.....and you can do it with s steep lean to one side!