Coconut Curry Chicken Strips

Absolutely Delicious and Light.  These strips of chicken are oven baked and have the perfect accent of spicy curry and sweet coconut.  I loved the crunchy texture, and the chicken cooked to a mouthwatering moisture in the center.  I dipped mine in barbeque sauce like a good Southern girl.  

Just make these; you won't be let down.  A Hot Yoga Food Creation.  Do it now.

Ingredients
2 lbs chicken, cut into 1 inch wide strips
1 egg
1 cup flour
1/2 cup unsweetened shredded coconut
1 cup plain corn flakes
1/2 t. seasoned salt
1.5 T. curry powder
1 T Spike seasoning (optional)
1 t. parsley


The Method
Preheat oven to 500 degrees F.  In one bowl, whisk the egg, set aside.  Place the corn flakes in a large plastic baggie, seal it, then pound the corn flakes with your hand until they are ground to small bits.  Open baggie and add the seasonings and coconut.  (If you don't want to use a plastic baggie, use a plate like the picture below.)  Place the flour on a plate and dip the chicken strips in it until they are each lightly coated.  Then, dip each strip in the whisked egg, and shake off any excess.  Lastly, coat them in the corn flake mixture.  

Place the coated chicken strips on a greased cookie sheet (I line mine with foil) and lightly spray them with cooking oil.  

Place in oven on one side for 15 minutes.  Then flip them over and heat for an additional 10 minutes.  They should crisp to a light, golden brown color.

Kale Nachos

On New Years Day in the South, it is good luck to eat blackeye peas for luck.  Unfortunately, I forgot to eat mine this year!  But, never-ye-mind because as long as you eat your beans within the month, you'll still have luck in the New Year (my rule...shhh!).  I've also been dreaming about a new Hot Yoga Food recipe: Vegan Spicy Kale-Blackeye Pea Nachos!  This recipe sounds gross at first, but you'll be surprised how good these are (and filling)!  It avoids the bad fried food/dairy rule, but you still get the taste and texture of cheesy, spicy, crunchy goodness!  These aren't too heavy like standard Mexican food, either.  These are great to whip up for lunch or after hot yoga class for a quick dinner. 


Ingredients


(chips)
1 bundle of kale
canola oil spray

(bean-cheese sauce)
1 can cooked blackeye peas, drained
2 c. water
2 T. or 1/4 cup sliced, jarred jalapenos (depending on your heat endurance)
1/2 t. chili powder
1 t. cumin
1/2 t. cayenne
2 T. cornstarch
1.5 T. sea salt
2 t. onion powder
1 t. garlic powder
2 T. nutritional yeast
2 T. chopped black olives

(optional toppings)
light sour cream or greek yogurt
sprinkle of chopped black olives

Method

Preheat oven to 400 degree F.  Remove kale stems by tearing the leaves into large pieces away from the stem.  Discard the steams and dry the torn kale pieces with a paper towels.  Spray a large cookie sheet with canola oil, and place the torn kale pieces in a single layer. Spray again with canola oil and sprinkle with sea salt.  Roast the kale for approximately 25 minutes until the edges of the kale become brown. 

While the kale is crisping in the oven, blend the blackeye peas and jalapenos in a food processor on high until it is a smooth paste.  Add the pepper-bean paste, water and the rest of the sauce ingredients to a medium pot and heat on medium until the sauce thickens.  

Pour the sauce over kale chips, the add dollops of sour cream and sprinkles of black olives on top of the cheese sauce.  Enjoy!

Bad, bad, bad: COFFEE

Oh, coffee bean, how do I love thee.

Let me count the ways.

You wake me, keep me sane and prevent injuries throughout my days.

You open my eyes, you activate my brain and even help with hangovers - I won't ask how or why.

But, if I drink you again before hot yoga, I will surely die. 

Yes, ladies and germs, I drank 2 cups of coffee yesterday 1 hour before 4pm yoga (the first and only of the day).  15 minutes in, the shakes began.  Shakes were only the beginning, too.  I figured that my system would flush out the coffee pretty soon, especially due to the 50% humidity in Seattle classes lately, but it only developed into rapid heart beats and nausea.  At one point, I thought I was about to have an anxiety attack.  After class was the worst: my stomach flipped over and ran out the door.  Oh, no I shant try a caffeine before class, again.  My body did not break it down like I thought it would have.  Don't risk it, folks!

Carrot Fries

Annnndddd, we're back!  After a month of holiday fun and my recent lay-off, I am trying to get back into a routine.  New Years resolutions and all...  

 I declare 2009 to be the year of sweet potato fries. 

I declare 2010 to be the year of carrot fries.

These little gems taste exactly like sweet potato fries but with half the calories.  I like to dip 'em in Annie's Organic Ketchup.  These are great to prep before you leave for night class.  When you get home, pop these in the oven while you prepare the rest of your meal (great with veggie burgers or tofu dogs).

1.) Cut a bundle of peeled carrots into 3 inch quarters like the photo below.  I've really been into organic carrots.  They have a much better flavor, but regular 'ol carrots are fine, too.

 2.) Next, line a large roasted pan with foil.  Lay the carrots in a single layer and glaze them for olive oil.  

3.) Sprinkle them with your favorite seasoning.  I love using spicy Spike.

4.)  Stir the carrots around in the oil and seasoning until they are completely covered in the mix.  This makes sure they don't stick to the foil.

5.)  Cover the top of the roasting pan with foil and roast them at 375 degrees F for 35-40 minutes.  

6.)  Uncover the pan, flip the carrots and roast them on the oven top shelf for an additional 15 minutes (uncovered) until they look crispy and browned on the edges.  

Carrot Fries make white potatoes seem so boring now.  Enjoy!