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Grilled Lime Coconut Chicken with Coconut Rice & Double Chocolate Zucchini Brownies

Woe is me....all summer long I was happy and free Save my soul, the board of education took away my parole 

Grease II

This year has thrown way to many curve balls and provided me with too many unwanted changes. Such as kindergarten.

I have been preparing HoneyBear for weeks, we have bought the labels… thanks to my sister for providing the awesome link!!! Mabel’s labels are Da Bomb… wow... I am ashamed of myself for that lame-o quip, so no need for comments, ok?

Super cute and super easy to use! 
We labeled all our supplies and equipment… I got the cute old school lunch kit at the second hand store for $3.00!!! Score!

We filled out our annual School Interview… I found this template at Positively Splendid and I love it!!! She did one for Preschool too!

Here are this year’s answers,

I made a TON of lunch notes provided by different blogs that I love, Peonies & Poppyseeds, Kiki & Company, Capturing Joy with Kristen Duke, and A LittleClaireification.

We made new routine charts and posted them on the door. I found the charts on KiwiCrate and used an old magnet from my whiteboard that fell off last week. I had some Valentine foam stickers left over and put it all together. I added a cute pink envelope to keep the magnets in and TA-DA!

Magnets behind each duty
Magnets to place on duty when completed... I said duty twice lol

I also printed this up, because it is so cute! I found it at Just Paint It. I put it on her door above the routines so that she can read it every day :)

You would think that with all this prep I would be ready… but I am so not. I miss her already. I mean my heart literally aches. I can’t imagine doing our daily routine without her. I am happy that I will have time to spend focused solely on SydneyBean but… this is like a breakup. And I am definitely the dumped :(


It is a beautiful day outside but I am doing the one thing I am going to miss most when HBear starts school tomorrow… baking :)

I bought a HUGE zucchini from the market… for $1.00!!!!!!!! So we are shredding it all for different things throughout the week.

I didn't even think to get a picture of it before I cut it... but you get the idea!

Today we are starting with brownies!

Double Chocolate Zucchini Brownies
Adapted From Culinary Couture

2 cups zucchini, finely grated
1 and 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup canola oil
1/2 cup agave syrup
2 eggs
1 teaspoon vanilla extract
1 cup milk chocolate chocolate chips

Preheat oven to 350

Spray an 8x8 inch baking pan with Pam, line with parchment paper, leaving an overhang on opposite sites, then spray again.

Pat grated zucchini dry with paper towels to remove excess moisture. Set aside.

In a medium sized bowl, whisk together flour, cocoa powder, salt, baking powder, and cinnamon. Set aside.

In another bowl, using an electric hand mixer, beat together oil, agave, eggs, and vanilla until well blended. Add zucchini and mix to combine. 

Gradually stir in dry ingredients with a spoon until thoroughly incorporated. Batter will be thick. Fold in chocolate chips.

Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.

Remove from pan using parchment paper handles. Cut into squares and serve.

I am cutting them into squares and freezing them for lunches!!!!

I like coconut milk but I only ever use half the can and the rest goes bad. I DO NOT like having anything go bad!!!! So this is the perfect dinner because it uses the whole can!

Grilled Lime Coconut Chicken with Coconut Rice
Adapted from Mel’s Kitchen Cafe

3 tablespoons oil
Zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons low-sodium soy sauce
1 teaspoons salt
2 tablespoons sugar
1 teaspoons Sriracha sauce
1/2 cup canned coconut milk
pinch cayenne pepper
3 chicken breasts
1/4 cup chopped fresh cilantro

Coconut Rice:
1 cup basmati rice
1 cup canned coconut milk
1 cup water
1/2 teaspoon salt

In a large bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, Sriracha, and coconut milk. Take out 1/3 cup and set aside. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.

For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. Remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.

Start BBQ!

Grill the chicken for 6-7 minutes per side or until cooked through.

Warm up reserved 1/3 of a cup of sauce/marinade.

Place the grilled chicken on a plate. Drizzle with sauce and sprinkle fresh cilantro over the top. 


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