I almost dismissed this yesterday at Costco.
Then I turned the gigantic carriage around to have a closer look. All natural, gluten free…hmmm tell me more.
Not too bad. This big bottle cost under $8. The recipe wheels in my head were already turning. I knew that I had some tofu that needed to be cooked. I had just bought a bunch of asparagus. Coconut rice immediately popped into my thoughts.
I had some light coconut milk on hand and I used that to cook some brown rice. I sprinkled a teaspoon of cinnamon into the mix towards the end. It smelled divine while it was cooking.
I lightly coated the tofu in the Pineapple Coconut Mango Tequila Sauce and baked it in the oven for about 20 minutes on each side. While that was cooking I chopped onions, my last carrot, asparagus and two plum tomatoes. I sauteed the onions and carrot in a tablespoon of coconut oil then threw in the asparagus for a few minutes before adding the tomato. Once all the veggies were cooking away I put about 3 tablespoons of the Pineapple Coconut Mango Tequila Sauce into the pan along with the tofu.
The Pineapple Coconut Mango Tequila Sauce is heavenly. It is lightly sweet with a kick of mild heat. I served the stir fry over the coconut rice alongside fresh pineapple. Delicious and refreshing!
Today was absolutely gorgeous. I ran 5 miles this morning. I just did a loop around town so it wasn’t the most scenic route, but the nice weather more than made up for that.
Carlos was outside all day except for a midday nap. I was in and out. Inside I was cooking and running up and down to tackle Mt. Laundry which erupted overnight.
Outside I played basketball with Carlos, explored the backyard, took out the trash, and sat on the back deck stairs chatting away with my favorite person. While picking up the backyard toys, Carlos and I discovered this adorable little bug. I have never seen anything like it. Check out the heart on its back.
It was a glorious day.