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| 1 onion and 1 leek sauteed with 2 tablespoons of coconut oil |
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| 7 carrots |
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| Add the carrots to the mixture |
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| Add 3 1/2 cups of vegetable stock, and a can of coconut milk, season with salt, pepper, ginger (a little), cayenne (just a little), and 1 tablespoon of curry powder |
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| Lunch - Carrot Soup |
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| Lunch - Acorn Squash with Butter and Brown Sugar |
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| Dinner - Zucchini with Tomatoes and a Bean and Cheese Burrito |
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