January is here!  We have officially floated into the new year after a dismal one with close to 400k deaths from Covid-19 and new hope springs eternal.  My wish for all of you is for kindness, generosity and nourishment.  And a lot more truth! 

Speaking of truth… JUST SHOW UP TODAY.

Although we still have a long way to go before we hit a new non-plague normal, it is a fitting symbol that a fresh page is turning and we can start something new knowing that there is some kind of a light at the end of this very long tunnel!

I know a lot of you may have taken the extra time you had this past year and taken care of business!  But not me.  I used it all as all kinds of excuses!  Here are my top 3 that I will be working on starting NOW!

1.       I have fallen deeply out of physical shape!  Yikes!  It all started with a knee injury in January 2020 which I nursed and then promptly aggravated again at the end of February by going skiing. Then, while taking time off from tennis and exercising to heal, I fell off a small ladder in my garage and made it a lot worse.  Finally, I was able to have knee surgery at the end of May and then a slow rehab.  So, I have all kinds of excuses for not exercising, but I was somewhat lax with my rehab and a bit too slow getting back into any type of non-tennis exercise (since going to the gym is still not a thing).  So, here I am and it is time to make a change!  Pandemic is not an excuse anymore! 

2.       I have gained weight from menopause but also by falling into bad eating habits.  Yikes again!  Here I am a healthy eating expert and I was not following my own advice! I was allowing menopause body shifting, pandemic mood-swings, home-bound anxiety, and those I am at home with to give me permission to bake breads and desserts and make extravagant (calorie-wise) foods that I normally would limit, and drink more than is prudent.  It’s time to get back to healthy sexy!

3.       I have let my business go into hibernation!  I had all kinds of plans (classes scheduled, personal clients set, and new networking plans) that all got put on hold back in March just when I was ready to go!  I got the wind knocked out of my sails (as I know many of you have as well), and I wallowed in it instead of pivoting, adapting and surviving.  Because some of that adaptation required me to step out of my comfort zone, I avoided it.  Well, no more!  I can’t hide forever!  It’s time to face my fears and take that next step!

How about you?  Have you let some things go?  Gotten into some bad habits?  Put things off?  It seems overwhelming to get so many things back on track, doesn’t it?  But I have faced much more daunting situations before and thrived, so I know exactly what to do right now.  

Just Show Up!

Show up each day with at least one small thing. One chunk of the puzzle.  One piece of the elephant, so to speak.  No matter how small.  I’m going to allow myself to feel great about the tiniest of progress. Today, that progress may be as small as doing a 10-minute strength workout right here in my office.  Tomorrow it may look like having that discussion with my housemates about types of food in the house.  And the next day it may be getting myself in front of the camera (Eeeek!) on Facebook Live or Instagram  with nobody watching!  Just show up the tiniest bit every day until progress begins to appear.  Because it is the only way that it will for me right now. I don’t seem to have it in me to do more than that.

What about you?  What’s that ONE thing you will do today to work toward your goal?  Take that one tiny, tiny step and then high-five yourself so hard!  That one step makes us at least 50% less stuck!  And ten times more motivated to take one more tiny, tiny step tomorrow. We can do this.  I’m here showing up.  Are you?

Speaking of showing up…  look at this beautiful curry!

Every January for the last 11 years, whether it be as a corporate wellness director or here on the blog, I have shared a Green Love Soup!  My apologies to Anna Thomas. She is the originator of the term and the soup from Green Love Soup.  I got exposed to her recipe/guideline back in 2010 and have been making some version of it ever since.  This year I changed it up a bit to do a green curry.  And when I say green… I mean look at that beautiful color!  I mean if green can be sexy, than this is it.  It just makes you feel all clean and healthy doesn’t it? 

It’s easy to make if you use a store-bought green curry paste.  I am trying to support small business and I found this curry paste from a small company in Oregon called Thai and True.  Not sponsored, just like their product. But use whatever green curry paste you can find, or make your own if you are so inclined.  I have done that in the past, but it’s time-consuming and would mean a trip to the asian grocery and the ingredients in this curry paste are very clean. The worst is safflower oil.  Worth it for me to get this delicious curry on the table!

I made mine vegan, but feel free to add shrimp or chicken or fish if you like.  This green curry is adaptable.  I pack mine full of vegetables (mostly green – I was going with a theme here!), but you can make yours more simply with just a few vegetables and lots more soupy broth!  I served this with Forbidden Rice just because it looks pretty and I had some on hand, but brown basmati rice, or whatever rice you have will work just fine. 

This is a perfect clean out the fridge type curry, that you can add whatever veg you have and need to use.  Feel free to sub shallots and scallions for yellow onion. Don’t have ginger or lemongrass or kaffir lime leaves, it’s ok. The curry paste should be just fine.  Also some pantry items can be added, such as bamboo shoots, water chestnuts, sweet potatoes or even hearts of palm!   The curry is your oyster!  Whatever that’s supposed to mean!

I hope you will try this out and impress your family with the tastiest green meal they will ever eat!  Let me know what you think or if you have any questions in the comments… it’s lonely here all by myself!

Super Green Love Curry

This super healthy, super green curry gets big flavor from Thai green curry paste and caramelized aromatics and is loaded with nutrition. The perfect thing for your clean eating plan in January or anytime!
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: dinner, lunch, Main Course
Cuisine: American, Thai
Keyword: curry, green soup, stew, vegan
Servings: 6 2-cup servings
Author: Kiki Simpson, Healthy Sexy Kitchen


  • 1 cup brown basmati rice or rice of choice, I used Forbidden Rice
  • 12-14 ounces extra firm tofu pressed and cubed
  • 3 tablespoons avocado oil, divided or oil of choice
  • 1 shallot minced
  • 3 scallions finely sliced
  • 2 tablespoons ginger minced or grated
  • 4 cloves garlic thinly sliced
  • 4 Thai chiles thinly sliced (or 1 serrano), to taste
  • 3 tablespoons green curry paste
  • 2 tablespoons minced lemongrass optional
  • 4-5 kaffir lime leaves optional
  • 4 cups chopped green vegetables I used broccoli, zucchini, green beans, asparagus and frozen peas
  • 8-10 ounces spinach or other greens I used kale and spinach
  • 2 sprigs basil and cilantro optional
  • 2 cups low-sodium vegetable broth or water
  • 2 cups coconut milk full fat, 1 can


  • 1-2 sprigs basil
  • 3 tablespoons cilantro leaves
  • 1-2 red hot chiles sliced


  • Start your rice. In a medium saucepan, add rice and 2 cups of water (or more) and cook according to package directions. For brown rice, that will be between 30-40 minutes.
  • Prep the tofu. Preheat oven to 400°F (205°C). Drain tofu and slice in half lengthwise. Wrap in lint-free towels (or paper towels) and press gently. Set a heavy skillet or a sheet pan with something heavy on top and let sit for 15 minutes. Remove from towels, cut into ½-inch cubes. Place on a sheet pan, drizzle with 1T oil and toss till coated. Bake for about 15-20 minutes, or until browned. Remove and set aside.
  • Prep your vegetables. Meanwhile, chop and prep all of your vegetables and aromatics.
  • Start the curry. In a large skillet or Dutch oven, heat the remaining 2 tablespoons oil and add shallots and scallions and saute for a minute or two. Then add ginger, garlic, chiles, curry paste as well as lemongrass and Kaffir lime leaves, if using. Stir and saute until deeply aromatic, about 2 minutes.
  • Add chopped vegetables and stir to coat well and begin the cooking process.
  • In a blender or food processor, add spinach or other greens along with basil and cilantro. Top with coconut milk and broth (or water) and blend until smooth and green!
  • Add the green liquid to the vegetables in the skillet and bring to a simmer. Cook about 15-20 minutes or until vegetables are tender or to your liking. Stir in baked tofu.
  • Add salt and sugar, if using, and lime juice. Taste and adjust, as needed.
  • Serve over rice with basil, cilantro and chiles as garnish.

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