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TINAJANE76's Photo TINAJANE76 SparkPoints: (61,586)
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11/5/11 1:11 P

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Great, thanks so much! I can get coconut milk here but only the full-fat variety. Non-Italian food is often hard to come by here but I'm lucky that there are a few specialty shops nearby that stock some of my ethnic favorites plus an amazing spice shop that rivals any place I've been to in the States. Since I'm from New York and used to being able to get just about any kind of food I want pretty easily, it's forced me to learn how to make my favorite things myself. Making my favorites in a healthier way adds another dimension to my challenge!

My name's Tina. I lost more than 90 pounds between March 2010 and March 2012 and have been keeping if off ever since.

Central European Time (CET), Venice, Italy


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FLEXCHEF's Photo FLEXCHEF Posts: 2,002
11/5/11 1:03 P

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Absolutely. Can you find coconut water there yet? Its big in the states now as well.

TINAJANE76's Photo TINAJANE76 SparkPoints: (61,586)
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11/5/11 1:00 P

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I'd love to make this but I've yet to find light coconut milk here in Italy. If I used regular coconut milk, could I just dilute it with an equal amount of water to make my own light version?

My name's Tina. I lost more than 90 pounds between March 2010 and March 2012 and have been keeping if off ever since.

Central European Time (CET), Venice, Italy


 current weight: -1.0  under
 
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TIAGAYEPFA's Photo TIAGAYEPFA SparkPoints: (76,985)
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12/5/10 1:48 P

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I just made some the other day!!! Doubled the veggies and added chicken! Love this stuff!

P.S. It freezes REALLY well!

- Tia

Praise Yahweh for each day!

Co-Leader Spark Tampa Team

Personal Running Bests:
5k: 24:53 (10/10)
10k: 53:00 (9/10)
15k: 1:26 (4/10)
Half Marathon: 1:49 (2/12)
Full Marathon: 4:02 (1/11)
1st Triathlon (6/12)

Featured in 12/2011 Ebony Magazine.

Online Nutrition Coach: Ruben (Sparkname FLEXCHEF) @ Fit To Be In Your Kitchen. Yummy food, eat to lose, learn for life!!!
2WHEELER's Photo 2WHEELER SparkPoints: (47,201)
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12/5/10 1:42 P

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Perfect timing! I just opened a can of coconut milk to make chicken curry and have most of it leftover. Now I have a plan to use it before it goes bad. Recipe sounds great! Thanks. emoticon

Edited by: 2WHEELER at: 12/5/2010 (13:43)
"It is a mistake to regard age as a downhill grade toward dissolution. The reverse is true. As one grows older, one climbs with surprising strides." George Sand
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SCHENPOSSIBLE's Photo SCHENPOSSIBLE Posts: 2,933
10/26/10 11:31 P

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Great. I'm making this this week. I have all the ingredients on hand.

There will be ups and downs during this journey. But as long as you put your best and healthy foot forward, you'll see the change that will make this journey worth traveling.


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FLEXCHEF's Photo FLEXCHEF Posts: 2,002
10/26/10 11:08 P

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I use large 16-20 but you can adjust the protein to your liking. The serving is more like 8 at 2 lbs.


SCHENPOSSIBLE's Photo SCHENPOSSIBLE Posts: 2,933
10/26/10 10:24 P

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What count shrimp do you use? 2 lbs of shrimp doesn't seem like a lot for 10 servings.

There will be ups and downs during this journey. But as long as you put your best and healthy foot forward, you'll see the change that will make this journey worth traveling.


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BEV1616 Posts: 370
10/22/10 8:52 A

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Yum! Sounds wonderful!

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TIAGAYEPFA's Photo TIAGAYEPFA SparkPoints: (76,985)
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10/21/10 4:29 P

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Black japonica? Will have to look that one up!

- Tia

Praise Yahweh for each day!

Co-Leader Spark Tampa Team

Personal Running Bests:
5k: 24:53 (10/10)
10k: 53:00 (9/10)
15k: 1:26 (4/10)
Half Marathon: 1:49 (2/12)
Full Marathon: 4:02 (1/11)
1st Triathlon (6/12)

Featured in 12/2011 Ebony Magazine.

Online Nutrition Coach: Ruben (Sparkname FLEXCHEF) @ Fit To Be In Your Kitchen. Yummy food, eat to lose, learn for life!!!
FLEXCHEF's Photo FLEXCHEF Posts: 2,002
10/21/10 3:58 P

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Just make sure you sweat garlic and onions well, then saute the paste a bit to develop flavor before adding liquid. Reduce heat so as not to burn paste.

Edited by: FLEXCHEF at: 10/21/2010 (15:59)
FLEXCHEF's Photo FLEXCHEF Posts: 2,002
10/21/10 3:57 P

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Choice of grain and protein is up to you.
Brown rice, cous cous, quinoa, wild rice, amaranth, millet, black japonica.
Chicken, Lean pork, even top sirloin or flank.

TIAGAYEPFA's Photo TIAGAYEPFA SparkPoints: (76,985)
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10/21/10 3:28 P

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I'm sure it would be just as good with chicken!

- Tia

Praise Yahweh for each day!

Co-Leader Spark Tampa Team

Personal Running Bests:
5k: 24:53 (10/10)
10k: 53:00 (9/10)
15k: 1:26 (4/10)
Half Marathon: 1:49 (2/12)
Full Marathon: 4:02 (1/11)
1st Triathlon (6/12)

Featured in 12/2011 Ebony Magazine.

Online Nutrition Coach: Ruben (Sparkname FLEXCHEF) @ Fit To Be In Your Kitchen. Yummy food, eat to lose, learn for life!!!
NANCYANNE55's Photo NANCYANNE55 SparkPoints: (83,503)
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10/21/10 3:26 P

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This looks really good, Ruben, but Lane is allergic to shrimp and shell fish. Could I substitute something else for the shrimp?

Nancy Anne

My blog, about my personal experience and opinions of fitness related stuff: itallmakesadifference.blogspot.com/


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ADRIENNE29's Photo ADRIENNE29 SparkPoints: (18,338)
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10/21/10 3:20 P

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love curry!

To lose weight is simple but not easy.


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TIAGAYEPFA's Photo TIAGAYEPFA SparkPoints: (76,985)
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10/21/10 2:16 P

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I can personally attest to this being absolutely incredible! I've seen Ruben make it, I've made it myself and I just love it!!! I used the Red Curry paste as we like it really spicy!

- Tia

Praise Yahweh for each day!

Co-Leader Spark Tampa Team

Personal Running Bests:
5k: 24:53 (10/10)
10k: 53:00 (9/10)
15k: 1:26 (4/10)
Half Marathon: 1:49 (2/12)
Full Marathon: 4:02 (1/11)
1st Triathlon (6/12)

Featured in 12/2011 Ebony Magazine.

Online Nutrition Coach: Ruben (Sparkname FLEXCHEF) @ Fit To Be In Your Kitchen. Yummy food, eat to lose, learn for life!!!
FLEXCHEF's Photo FLEXCHEF Posts: 2,002
10/21/10 1:51 P

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COCONUT CURRY SHRIMP SOUP Serves 10

INGREDIENTS:
2 lbs Peeled & Deveined Shrimp 2 13.5oz Cans of Lite Coconut Milk
2 Tbsp Olive Oil 1-13.5 Can of Coconut Milk
1 Large onion, minced 4 Tbsp of Red or Green Curry Paste
8 Cloves of Garlic, minced 1-14oz bag of frozen mxed vegetables
2-4 Tbsp of Sriracha (Asian Chili Sauce)
1-8-9oz box Cous Cous or 2 cups steamed brown rice
2-32oz boxes of low sodium Chicken Stock

DIRECTIONS:
In a Stock Pot, heat olive oil on medium high heat.* Once hot, add onions and cook 2-3 minutes stirring (do not brown). * Then add garlic and stir for 1-2 minutes. * Stir in curry paste. * Add everything else except shrimp. * Simmer on medium heat for an hour, stirring occasionally. * Add shrimp, cook for 15 min, then serve.

Amount of curry paste and Scirracha depends on how spicy you like it.

Protein and grain can be exchange for any you please.

Enjoy

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