Coconuts are one of my favorite things ever. When I lived in Hawaii as a kid, I would find them on the beach and spend hours peeling them, poking a hole in the top for the juice and then cracking them open to eat the meat. I'll eat dried coconut by the handful, and coconut water to me is magic unicorn juice. But those things are all sweet. I like sweet, and branching out beyond that is tough for me. A few weeks ago I decided to make a savory coconut curry, and it's my new favorite dish. It's a coconut-spinach-ginger curry, which sounds like it would be complicated. It's not. A recipe is almost too much, honestly. It's easy. What You'll Need: One can of coconut milk 6-8 diced raw chicken breasts One bag of frozen spinach, defrosted Two tablespoons of coconut or olive oil One tablespoon of fresh diced ginger 4-5 cloves of diced garlic Red pepper flakes, black pepper and honey to taste* *How much does it piss you off when recipes say "to tas...
Ultrarunning in Kalamazoo on a ketogenic diet