Let's go coconuts!

I have been learning about how great coconut milk, coconut water, coconut oil are for our bodies. Coconut contains what is called medium-chain fatty acids that are supposed to boost the immune system as well as be anti viral, anti fungal, anti bacterial, basically, anti any pathogen that would cross its path. I decided I needed to go check it out for myself so I went to Roatan, Honduras to take a sip of the real deal. Ok, I also was beyond blessed with the opportunity to join a dear friend for some fun in the sun. We decided it was like being on a honeymoon with Jesus. However, I can't help but think that if I were on a honeymoon with my husband, that Jesus would be there too. I'd like to try that variety. Sometimes I just don't get timing and I'm not sure I ever will. Speaking of godly couples, a very generous family allowed us to stay in their condo. The cool thing is that while they enjoy the destination for fun, this couple and their daughter also comes alongside a local orphanage and is helping to build a school on a nearby island. What an amazing example of how the Lord weaves adventure, relaxation and significance in to our lives.


For those of you who want to take a stab at a recipe with coconut milk, here's a tasty one!

Creamy Chicken Curry in a Hurry

1 ½ Tbsp. vegetable oil
1 med. onion, diced
Salt
2 tsp. curry powder
1 (12 – 14 oz.) can unsweetened coconut milk
1 cup canned diced tomatoes (or fresh tomatoes)
2 Tbsp. tomato paste
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
3 packed cups fresh baby spinach

Heat oil in a large skillet over medium heat. Add the onion and ¼ tsp. of salt. Cook the onion, stirring often, until soft (about 7 minutes). Add the curry powder and continue stirring for 1 minute more. Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
Add the chicken, stir well, and cook for 5 to 6 minutes or until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste. Makes 4 servings. Serve over rice.

I can be over for dinner any time!