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Day 10 revealed yet another ridiculously beautiful day on the coast. It makes me a little worried actually. Its January, you know…WINTER. California has yet to see any real rain for the past few months. I can just feel the earth wanting some refreshment. Let’s hope the atmosphere gets it’s act together soon. Not that I really mind walks in the harbor and yoga in the park on days like these:

I’ve got a recipe for you today! Check it out below. This soup is soooo good. You could eat it cold or hot and it’s equally enjoyable.

Clean Eats

Breakfast: Smoothie (almond milk, kale, berries, glutamine, coconut oil, cocoa, egg whites)

Snack: Brisket from whole foods

Lunch: Egg Salad with homemade mayonnaise tomatoes, romaine, and cucumbers and Veggie Juice (beets, carrots, romaine, spinach, ginger, kale, lemon)

Snack: handful of spicy trail mix

Dinner: Coconut Green Curry Soup

Coconut Green Curry Soup

2 lb. chicken thighs
1 red bell pepper, diced
1 1/2 c. shiitake mushrooms, diced
2 c. broccoli, chopped
1 small red onion, diced
5 garlic cloves, minced
1-2 inches ginger, minced
1 jalapeño, seeded and minced
1 bag of spinach
2 c. chicken broth
1 can coconut milk
salt and pepper to taste
2 Tbsp. Thai Kitchen Green Curry Paste

limes, cilantro

add red pepper flakes if you want it more spicy!

1. In a dutch oven, heat some coconut oil over medium-high and add chopped chicken.
2. Add onion, garlic, jalapeño, and mushrooms and sauté with chicken for 2 mins until fragrant.
3. Add bell pepper, broccoli, ginger. Low the heat.
4. Add broth and use a wooden spoon to scrape up the bits on the bottom of the pot.
5. Add coconut milk, curry, salt, and pepper. Let simmer until broccoli is cooked through.
6. Top soup with spinach and cover.
7. Once spinach is wilted, mix into the soup.
8. Serve with a squeeze of lime and chopped cilantro.