Bikini-Friendly Coconut Cod Soup
By Alexandra Hall
It’s weeks away from your summer vacation, and the beach is calling. Unfortunately, so is your bikini–a thought that sends shivers down your spine, even in the day’s sunny, sweltering heat.
Time to go nuclear, and go into warp-speed healthy-eating mode. And fortunately, eating light between now and then doesn’t have to be tricky; it can actually be pretty darn easy and downright delicious.
Take, for example, this fresh summertime favorite. It doesn’t need anything other than unsweetened coconut milk instead of the unusual milk or cream, which keeps things light and healthy. The whole thing takes less than 30 minutes to make, and can be done days ahead of time. So when you need a simple meal, just open the fridge and reheat. Done. Healthy. Easy.
Coconut Cod Chowda
Makes 4 servings
1 lb. cod, cut into squares
1 can coconut milk
2 tbsp. butter
1-2 cups fresh kale
1 cup string beans, cut into halves
1 tsp. coconut oil
A handful of chopped cilantro
Cut the cod into 1-inch squares and set aside
Place coconut oil in a saucepan over low heat
Place fish in the pan over medium heat. Squeeze lemon over.
Add in coconut milk, kale, and string beans. Bring the heat up to high. When it boils, reduce the heat.
Add in butter and bring back down to medium heat. Let simmer on low for 3 minutes.
Courtesy of susancabana.com.