Cinnamon Coconut Stir Fry?
Yep! You heard that right! And it was good too. 
I had about a cup of left over coconut milk from last night’s Coconut Red Lentil Soup and had this crazy idea to make coconut rice which turned into an excellent Cinnamon Coconut Stir Fry concoction of sorts. 
Cinnamon Coconut Stir Fry
Makes 2 Servings
- 1/2 cup short grain brown rice
- 1 cup light coconut milk
- 2 tablespoons coconut oil (divided)
- 1/4 cup shredded coconut
- 1 medium carrot
- 1 zucchini
- 1 yellow squash
- Asparagus
- Mushrooms
- 1/3 block of tempeh
- 1 tablespoon oregano
- 1 tablespoon cinnamon
- 1 teaspoon cumin
- salt & pepper
Start by bringing the coconut milk, rice, shredded coconut, and 1 tablespoon of coconut oil to a boil and then to a simmer for 45 minutes on the stovetop.
While that is simmering chop all the veggies and began to saute with the coconut oil and seasonings.
Add the coconut rice to the veggies.
Serve with dried cranberries or raisins.
Enjoy!
I think the cinnamon seriously made this dish. It really enhanced the coconut rice and gave the stir fry a unique spin.
For dessert I had a serving of Thin Mint Ice Cream with a thin mint cookie.
I tried something new for my afternoon snack with a homemade dip of hummus and salsa for some blue corn chips.
Hummus + Salsa = Delicious! I think that combo may be my new favorite dip.
It shall join the ranks of guacamole, cream cheese w/ salsa, and almond butter (I truly believe you can pair almond butter with anything).
What’s your favorite dip?
Alright ladies & gents, I’ve got a very early wake up call for the morning. Better get some rest!
Good Night!
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