Sauteed Shrimp in curry oil, curry powder, with ground ginger. Added mushrooms, diced tomato and chilies for flavor. Season with fresh ground pepper, sea salt. For the rice, I boiled pre-made brown rice in water, shrimp juice from the stir fry, and curry powder. Bonus if you have this: <=-Heinz Curry Powder.

This stuff is great to add to sauce for a thick curry sauce. My HEB had it.

It was AWESOME and I expect the half I put in the fridge to be excellent after the flavors meld.

I also took brown rice bread, toasted it, and put some Smart Squeeze and sugar free Mrs. Butterworth’s syrup on it. Crumble the bread into a bowl and drizzle the other two things over it. (The bread is major meh if you don’t toast it.)

I baked an apple and put smart squeeze, cinnamon, and some fruit based strawberry/banana syrup on it. Not too much since it’s still loaded with sugar.

Finally, I made some coffee and added some Hershey’s Special Dark Chocolate powder.

Bonus: brown rice is a pain to cook. Instant brown rice can be found out there. Aldi has it and it’s not very expensive. About 10 minutes does it.

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