Birthday food fun is never boring, so the leftovers shouldn’t be boring.

I will start with my desert because it was wonderful!  I can make my low carb keto deserts… well, mug cakes is what I have been able to conquer.  Although, since we were near a local keto bakery I let them do the baking for me this year.  These are Keto Oreo Cookie Cupcakes from Sweet Keto Bakery.  If you are low carb/keto and don’t have a keto bakery near you Sweet Keto Bakery does ship their keto happines.

My birthday weekend was full of seafood fun.  Crab legs, langostino lobsters in a habanero cream sauce and the simple sweet shrimp cocktail.  For the habanero cream sauce I used Habanero Cheese from a local farm.  Finney Farm Dairy & Country Store. They have many raw milk products and I can’t wait to try more.  The Habanero is creamy, then slowly hits you with the wonderful kick of spice.

With all of that food I couldn’t fit in the grilled swordfish steak.  So today was the day to heat it up for dinner.  Although, as the day progressed, I didn’t want to just heat it up, I wanted to add more to it.

Something creamy, with a little spice happiness…  of course that had to be a curry.

I added langostino lobster tails into the sauce.  Those little guys are so sweet and tender, a nice addition to the creamy coconut milk, then mixed with the spices was a great combination.  I added in a few veggies, mostly for flavor, although I do have my moments I want veggies.  Asperagus, tomato, bell peppers, onions and for that extra layer of spice a jalepeno from my garden.

Enjoy healthy food fun and don’t dismiss having fun with leftovers!

Now, I just need to go though my pantry and remember everything I added into this dish.  A little of this, a little of that.  I know I am going to want to make this again.