Thursday

Breakfast:
Smoothie w/Orange, Strawberry, Mango, Pineapple, Peach, and Freshly Ground Flax Seed

Lunch:
Grilled Salmon w/Sauteed Spinach and Steamed Broccoli

Dinner:
Carrot-Ginger Soup

Carrot-Ginger Soup:
1 large sweet onion, such as Vidalia or Walla Walla
1 lb. carrots
2 garlic cloves
2-inch piece fresh ginger (1.5 tsp. grated or finely minced)
2 T EVOO
1 tsp. kosher salt
1⁄8 tsp. freshly ground pepper
2 C. Vegetable Stock (I like Pacific Natural Foods brand)

This cold (well, compared to 80F...) weather just sort of calls for soup and coziness so...that's what I ate. This recipe, as with many soup recipes, is super easy and really satisfying. In a heavy-bottom pot, over medium-low heat, sweat (slow cooking, without browning) the onion for about 10 minutes, add the garlic, ginger, and carrots to the onions and stir to coat, add the vegetable stock (carrots should be covered) and cook until the carrots are fork tender (about 20 minutes). Remove from heat and let cool. Once cool, or room temperature, puree and serve.

For a little creaminess, you might add a touch of coconut milk...I think I may try that this weekend!