Man, is it still winter?
I don’t know about you, but by this time of the season, I feel pretty burnt out on my go-to chili, roasted vegetables, stews, sauteed winter greens, and the like.
Dinner inspiration is here: a vegan, gluten-free, dish featuring the vibrant carrot. Getting my daily dose of orange vegetables has been my mission this season (greens are so last season). Coconut oil and coconut milk are a must, something so rich is perfect for winter, and bonus, that these sources of healthy, easy to digest fats are great for both the gut and the brain.
Check it out: Curried coconut carrot soup from blog favorite, The Kitchn.
(Photo credit and Thai-style option if you’re motivated: Delishknowledge.com)
OKAY TO EAT 