Breakfast: Admittedly not the best, but I just really wasn’t hungry. I made a coffee-cocnut milk latte if you will and had a handful of almonds. Wasn’t bad, and I think I got enough calories from the coconut milk.

Lunch:

Baked Kale and eggs. Sounds really weird, but it is delicious! Just season a baking dish with olive oil, place your cleaned kale leaves down, spray it with olive oil again, sprinkle on your seasoning (I used Tony Cacheres), crack two eggs on top and bake at 400 for 20-25 minutes.

Dinner:
For dinner I had a green thai chicken with vegetables. Funny thing about this though, when I opened the coconut milk, I saw these little greenish brown beans inside this coconut looking water. Weird right? So I looked at the can and it turns out I had accidentally picked up pigeon peas in coconut milk. But that was all I had, so I used the pigeon pea coconut milk mixture and just added half a can of regular coconut milk and it was really good! I think it brought a little more sweetness to the curry than just plain coconut milk.
I brought the pigeon peas and coconut milk and half the can of regular coconut milk to a boil. I then reduced that to a simmer and added a tbsp of fish sauce, and a 2 tbsp of thai kitchens green curry paste and let that simmer for a minute. Then I added 8 chicken tenderloins that I cubed and I let that simmer for 7 minutes. Then I added a head of chopped broccoli and 1 zucchini that I diced and let that simmer for another 10 minutes.