It seems that every year I make a New Year’s resolution to eat better, lose weight and get healthy, and every year, by about 2 week I’ve given up and failed. As I was thinking about my New Year’s resolutions for this year I wanted to, once again, lose weight, eat better, and get healthy, but I realized something. January 1st is the worst time in the world to make a resolution like that!!! “Why?” you ask. It’s simple. there’s still tons of leftover cookies, candy, etc. from the holidays. How can you expect to keep a resolution to eat better with all that temptation around, so this year I decided to hold off until January 15th before starting a new healthy regime. And, so far, it’s going well. I won’t say that I haven’t faltered, because I have, but the next day I get right back up and work on it again. So far, the only big change I’ve made is to try and eat better. This week or next week, I hope to start adding a few days at the gym. That will really depend on my work schedule, but I’m motivated to get healthy. Right now I’m on cholesterol medication, high blood pressure medication and diabetes medication, all of which my doctor promised to reconsider if I would drop 40-50 pounds. So that is my goal.

The problem is, I’m not a big fan of vegetables and healthy foods. I don’t shy away from them, but I love bacon, butter, cream and sugar. And yes, I love my carbs. I truly believe that I could live on pizza alone, if I had to, and not feel to bad about it. Yes, I like the healthy stuff, I just like the unhealthy stuff more. I’m trying though, and I discovered by tracking my meals, I’m making myself more accountable and thinking twice about those high fat, high carb meals. I’m also trying to convince myself that healthy doesn’t have to be boring. intellectually I know it, but I still have to convince the irrational side of it.

The recipe I am sharing today is part of this process. Luckily, I made a big batch and I find myself dipping into it regularly. It’s healthy, filling and most importantly it tastes awesome. When I eat it, I don’t feel like I am denying myself something. I hope you enjoy it as much as I do.

Thai Kale Soup
serves 10-12

2 Tbs. Vegetable Oil
1 medium Onion, peeled and diced
1 pound Mushrooms, sliced
1 bunch Bok Choy, chopped, stalks end and leaves separated as best as possible (doesn’t have to be perfect)
1 bunch Kale, stems removed and leaves roughly chopped
1 pound Tofu, firm, diced into 1/2″ cubes
1 1/2 quarts Chicken Stock or broth
1/4 cup Soy Sauce
1 can Lite Coconut Milk
3-5 Tbs. Red Curry Paste (I use “A Taste of Thai” brand)

In a large pot heat the oil over high heat. Add the onions and mushrooms and cook until wilted. Add the bok choy stalks and cook for 3-4 minutes. Add the soy sauce and chicken broth and bring to a simmer. Stir in the bok choy leaves and kale and simmer for 10 minutes. Add the tofu and coconut milk and stir in the curry paste. Simmer another 10-15 minutes or until the kale is tender. Taste and adjust seasoning. Serve.