Banana Raita with Toasted Coconut and Mint

This weekend was so loaded that I could hardly believe that it was Sunday when I woke up this morning. I was convinced it was Monday today.

I had one of those awesome weekends where I got to spend time with friends and family that I don’t see on a regular basis. I went up to Woodstock to visit my cousin and her husband who built a beautiful house up there recently. Also I was able to spend time with my sister and brother-in-law and my friend who goes to school in Minnesota who were all home for US thanksgiving.

Today I did a bit of shopping at the mall and after trying on about 8 different black turtlenecks at 4 different stores I finally found one that I liked (you wouldn’t think finding a basic turtleneck would be so difficult). I only have a few more things that I need for my winter wardrobe and I’ll be done with shopping until spring. Thankfully.

And in the kitchen, this recipe for Banana Raita sort of fell off the radar for a while (especially since I can’t eat too much dairy) but I made it again and remembered just how good it was.

I learned this recipe when I went with Matt, my sister, and my brother-in-law to an Indian cooking class in Chicago (you can read about it here). It was my favourite recipe that we made that night and definitely the easiest to make.

Banana Raita with Toasted Coconut and Mint

Makes 1-1/2 cups

This recipe is savoury and refreshing. It makes a nice side for a spicy Indian dinner but I like it just as much for breakfast.

Ingredients

1/2 c shredded unsweetened coconut
3/4 c plain full fat yoghurt
1 Tbsp milk or soy milk
1/4 tsp sea salt
3 firm, ripe miniature bananas
2 Tbsp finely chopped fresh mint

Directions

Heat a small pan over high heat. Add the coconut and dry toast it in the pan until golden brown, tossing often to even the browning. 2-3 minutes.

In a medium bowl, combine the yoghurt, milk, and salt.

Peel the bananas, halve them lengthwise, and cut into 1/2” pieces. Add to the yoghurt along with the mint and coconut. Stir gently to combine. Serve cold.

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Holiday Health Challenge Update:

This is the third week of my Holiday Health Challenge and I did really shitty. I had so much stuff going on this week, like the concert and travelling up to Woodstock to visit my cousin, that I hardly logged my meals, and I had to miss a few workouts. Not a great week.

1) Keep a food journal – B-

I missed a few days of journalling but I did eat quite a bit more protein this week and tried to plan my meals a little bit better on the days that I was able to journal my food.

2) Eliminate processed sugar – D

Again, I managed to go a couple of days without eating sweets

3) Floss my teeth every day – A-

I only missed a couple of days.

4) Start the day with lemon juice and water – A-

Every day but twice this week.

5) Run 150 miles – A-

I only ran 16 miles though I had planned to do 20. I’m at 78 miles since Nov 6 so I’m more than halfway there and on the right track.

6) Squat 155lbs for 5 reps – B

I missed one of my weightlifting workouts so I didn’t back squat today. On the plus side though, I did 115lb front squats!

7) Make my walks with Bagigis 5 minutes longer – B

I didn’t walk Bagigis as much as I normally do this week. Matt had to cover some of the walking duty because I was really busy this week. That said, she did get a few longer walks from me this week.

8 ) Take all my vitamins – A

I think I missed one day.

Related Posts:

• day 90: Indian cooking
• Chocolate Chip Breakfast Cookies
• Macaroons