Posts Tagged ‘Thailand’

Strawberry Kiwi Smoothie Bowl (Paleo)

Hello all! It’s been a long time since my last post. For that, I apologize.

Clearly I am not good at keeping promises when it comes to posting.

In my defense though, cooking in Thailand ended up being more difficult than I originally thought. Between traveling on the weekends and teaching during the week, it was hard to find the energy to go to the grocery store and find the correct food items when they were all written in a foreign language. Not to mention, lugging everything back home in 100 + degree weather.

Interestingly, cooking in Thailand is more expensive than just going out to eat (a complete opposite from here in the United States). In fact, most Thai people eat out rather than make their own meals. You can read more about my experiences in Thailand here.

But, as of last week, I am back home in the United States! Meaning, back to home-cooked food.

One of the many things I already miss about Thailand is the fresh fruit. I can’t even describe the freshness… I would often go down the street to the fruit stand and have the fruit lady cut me up fresh pineapple/guava/papaya/coconut/cantaloupe. I couldn’t get enough of the stuff.

Sometimes, I would take the fruit back to my apartment and mash it up with a potato masher to make a fruit smoothie bowl.

And once, when I was visiting Pai in Northern Thailand, I had the most amazing smoothie bowl at a place called Bom Bowls:

Bom Bowl Smoothie - Pai Thailand

Now that I am back home, I have my food processor to do the blending for me (a bit easier than using a potato masher…)

Luckily, I also had the foresight to bring home some hand-made coconut bowls from Thailand. Now I can pretend to be back in Thailand on a regular basis 🙂

Smoothie Bowl

Strawberry and Kiwi Smoothie Bowl

Ingredients:

1 banana, sliced and frozen

7 oz strawberries, sliced and frozen

1 kiwi (I kept the peel on)

1 handful of fresh spinach leaves

1/2 cup almond milk (or coconut water or water)

2 tbsp almond butter

1-2 tbsp honey (optional)

Pinch of salt

Directions:

Combine all of the ingredients in a strong food processor or blender. Pulse until smooth. Pour into bowls and top with a garnish of foods (sliced fruits, dried fruits, berries, oats, nuts, chocolate chips, etc.)

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Coconut Veggie Curry (Paleo)

Hello, all! It has been a very long time since my last post. But, to let everyone know, I am alive and well and have been living in Thailand now for the last month and a half. You can see my adventures on my other blog, Teach. Eat. Travel. Repeat.

I’ve been loving my time in Thailand, but the one thing I was really missing was cooking. So, I invested in an electrical skillet/wok to make some home-cooked meals some nights. Meaning… I can start up this food blog again! This time, it’ll be featuring fresh and in-season ingredients that I pick up from my local food stands and market.

To kick this blog back off, here’s a very Thai-ish meal (minus the spice) that I prepared with all of the ingredients literally down the block from me!

Coconut Veggie Curry (Paleo)

Coconut Veggie Curry (Paleo)

Ingredients:

1 tbsp coconut oil

3 garlic cloves, minced

1 tbsp freshly grated ginger

1 large carrot, peeled and cut into sticks

1 head of broccoli, chopped into florets

1/2 head of cauliflower, chopped into florets

1/4 head of cabbage, chopped

3/4 cup of water (broth would probably be better, but I can’t find any in Thailand!)

250g full-fat coconut milk

1/2 tbsp curry powder

Pinch of cayenne pepper (by all means, add more! I just needed a break from spicy foods)

125g shimeji mushrooms

2 tomatoes, diced

1 large handful of snow peas, ends removed

salt and pepper, to taste

Directions:

Heat oil over medium-low heat and add in your garlic and ginger. Cook until fragrant. Add in your carrots, broccoli, cauliflower, and cabbage and cook for 10 minutes. Stir in the water, coconut milk, and spices. Higher the temperature to medium heat and place a lid on top. Let cook, stirring occasionally until veggies shrink in size (about 15 minutes). Stir in mushrooms, tomatoes, and snow peas and cook for an additional 3 minutes. Add salt and pepper and serve!

Cheesy Chicken Skillet and some VERY BIG news!

Ahhhhh Spring Break. Here at last. This semester has been challenging for a number of reasons. But one of the major reasons is because I’m taking foreign politics.

I am so out of my element in this class. Of course, this is my last semester in school, so I knew it wasn’t going to be a cake walk. However, I’m pretty disappointed that the 4.0 that I’ve maintained for the past 5 years is likely to go down the drain. Ugh.

I should have definitely known this was going to happen when on the very first day my professor made the comment “I always wonder why an education major would take this class.”

Well, ma’am clearly said education major is out of her mind and/or had no other option for trying to fill her graduation requirements 😦

Although I’m complaining, I have to say, I’ve never learned so much information from one class before. I actually find everything I’m reading and learning to be really interesting.

And okay, there might be another reason why I haven’t thought to drop the course (the big news!)

Those who’ve kept track of this blog know that I traveled to India last year to teach in village schools. Well, I’m very excited to announce that I’m again going abroad.

This time, to teach in THAILAND for 1 YEAR!

I’ve been bursting to tell for a while now! In fact, I wasn’t going to post anything until later this year… but I’m too excited to hold it in any longer!

I first broke the news to my family at Thanksgiving dinner back in November. I thought someone was going to choke on their turkey, but nobody even blinked an eye! They’ve been really supportive and excited themselves (largely because I suspect that they want an excuse to vacation down there…).

So, I’m planning to leave after I graduate (May 2017)!

And I know, that’s over a year from now, but I still have to student teach in the fall and I need that time to get everything in order. It’ll go by fast though, so yes, I’m excited!

And, bringing it back to my foreign policy class, I explained to my professor about how I’m going abroad and she’s given me permission to do my research paper on East Asia. Just making the best of a hard situation 😉

Now, to the recipe. When procrastinating one night (probably before my foreign politics midterm) I cooked this up! It was super easy to make and very comforting in the face of a long studying night. Enjoy!

Cheesy Chicken Skillet

Cheesy Chicken Skillet

Ingredients:

1 lb uncooked thawed chicken, cubed

1 onion, chopped

1 tsp paprika

1 tsp salt

pepper, to taste

1 large head of raw broccoli, chopped into florets

3 tbsp spicy mustard

1 cup shredded pepper jack cheese, divided

Optional- chives and chili powder

Directions:

Spray a skillet with oil, add in the chicken cubes and cook over medium-low heat. When completely cooked, remove the chicken and set aside.

Add in the onions and season with paprika, salt, and pepper. Cook until translucent and then add in the broccoli. Cover with a lid and cook until the broccoli has softened, stirring every so often. Once broccoli is cooked to desired tenderness, mix in the mustard and add the chicken back in.

Stir in a 1/2 cup of the shredded cheese. Top with the remaining cheese and cover the skillet with the lid. Cook until the cheese on top melts. Before serving, garnish with chives and chili powder, if desired.