I’m sorry I’ve neglected you guys this week. I’ve been in freelance freak out mode which has left very little time for cooking AND blogging as it seems. I didn’t get a chance to wish you all Happy Valentines Day yesterday so Happy V-DAY! I love you all, thank you for reading and giving me a reason to keep coming back day after day.
I made this last week and it was FREAKIN DELICIOUS! I’m definitely making this again. I got some coconut cream from Trader Joe’s so I used that but if you don’t have a whole can of coconut cream, you can refrigerate a can of coconut milk and use that yummy solid stuff that collects on the top.
I used acorn squash but I have to warn you but those babies are a pain in the butt to peel. It took a little while but it was worth it. The sweetness of the squash mixed with the heat of the curry powder and the tangy coconut dressing was the perfect combination.
You could make this with any of your favorite squash varietals, or sweet potatoes for that matter and I’m sure it would be just as delicious.
WHAT MAKES ME HAPPY:
Not beating myself UP. Beating myself. Like winning over my old self. I would much prefer to compete against my own personal best than someone else. It makes winning that much better. This month in boot camp we started redoing all of the workouts we did in January and so far I’ve beat all of my times by a few minutes. It’s a great feeling! Let’s hope I keep it up and finish off the month strong!