The way to excel at most anything is practice, practice, practice, right? Well, I’ve been feeling like a slacker the past couple weeks with both school and rock climbing. So, one would think poor input would yield poor output, right? Contrary to logic- I’ve rocked it this week.
I didn’t study quite as much as I wanted to for an exam that I took the day after Halloween, and I got the highest test grade that I’ve gotten in that class thus far (which NEVER happens. I’m an avid studier through and through, and have rarely ever crammed for a college exam).
Monday night, I climbed for the first time in a little over a week, yet quixotically tried the route I’ve been working on for months…..and I flashed it! Who knows, maybe fresh arms was really what I needed, even though I always thought that you lose forearm strength with every day without climbing. Go figure.
Tuesday night, I held my handstand, something I’ve been working on for the past month. That’s right- held it and it was a wonderful feeling. It felt almost wrong to feel so stable upside down! Needless to say, I’ve had a great week.
What would be the icing on the cake + sprinkles would be for my foot to magically heal. Recently, the frozen water bottle has become simultaneously my worst enemy and best friend. Admittedly, it’s quite painful but I know it’s good for me.
It simmered on the stove for almost two hours, but it was well worth the wait. My house smelled amazing for the rest of the day and I had plenty to freeze! I wouldn’t suggest doubling the recipe unless you are cooking it for a large family.
The only thing I altered in this recipe was using Light Coconut milk. Coconut is chock full of saturated fat, so I wanted to make this soup a little bit health conscious. By the way, this whole coconut phase is driving me nuts. If you’re drinking coconut milk because you think it’s healthier, you are misguided. Coconut is full of saturated fat (your body likes UNsaturated fat!). The whole coconut fad exploded from the benefits of cooking with coconut OIL. Common cooking oils, such as olive oil, is full of good ‘ole unsaturated fat. However, it has a fairly low heating temperature and can be easily converted into TRANS fat (the worst fat for you) when heated to high temperatures while cooking. On the contrary, due to coconut oil’s chemical structure, it is more stable under high heat and will not as easily convert into trans fat. So, cooking with coconut oil is opting for saturated fat over potential trans fat. As for the coconut water craze- it’s full of potassium, which is great. But, if you don’t enjoy the taste like me, try drinking water and eating a banana.
Do you have a favorite recipe using coconut? i’d love to hear it!