I’ve been having this thing for pureed soups lately. They are just so versatile while eating a clean Whole30. They are great for a side with dinner, but they also serve well for breakfast or lunch. The great bonus is that I can feed them to Ansel, who is still needing his food to be pureed or strained. I made an old favorite from our vegetarian days (hahaha, remember those?) that I clipped from the Twin Cities co-op magazine, The Mix. This is really tasty and quite easy.
Creamy Cashew Carrot Soup
Susan Jane Cheney
Blended cashews add a velvety richness to this soup. Fresh ginger contributes a flavor kick.
1 tablespoon sesame oil
1 medium to large onion, sliced
4 large cloves garlic, minced
1 pound carrots, thickly sliced (about 4 cups)
1 tablespoon grated fresh ginger
1 teaspoon salt, plus more to taste
6 cups water or mild vegetable stock
1/2 cup lightly toasted cashews
2 to 3 teaspoons lemon juice
2 to 3 teaspoons shoyu
2 tablespoons minced fresh cilantro
Add the oil to a large pot over medium-high heat. Add the onion and cook for several minutes, stirring occasionally, until it appears translucent. Add the garlic and carrots, and continue cooking for several minutes longer. Stir in the ginger and 1 teaspoon salt. Add the water or stock and bring the liquid just to boiling. Cover the pot, reduce the heat, and simmer gently for 20 to 30 minutes, until the carrots are tender. Cool the mixture somewhat.
In a blender, combine the cashews with about 2/3 cup of the soup mixture. Blend until thoroughly smooth, adding more soup solids or liquid as needed, and transfer this to a soup pot. Blend the remaining soup in batches, leaving part of the mixture slightly coarse in texture. Stir the blended soup and reheat on a low flame. Add lemon juice and shoyu to taste. Serve the soup hot, garnished with the cilantro.
It can be hard to eat veggies in the morning, especially if you’re used to eating breakfast cereals. One of the easiest ways to work some veggies into your breakfast is to use greens. I add spinach to my eggs or even eat salads in the warm months. Today I made a really tasty breakfast skillet meal. While it may require slightly more clean-up than a bowl and a spoon would, making eggs in the morning doesn’t really take much time. Here’s my creation:
- 2 strips bacon (Beeler’s is our favorite)
- 2 eggs
- 2 med-sized handfuls spinach
- 1/4 avocado, diced
Crisp the bacon in your frying pan, then remove and set aside. Add eggs break the yolks to lightly pan-scramble. Add in the spinach and give a stir with your spatula. Dice the cooked bacon and add to the pan. The eggs should be ready about now – cooked just to the point of not being runny. Remove everything to a plate, top with the avocado, sprinkle with salt (if desired) and devour!
It’s my first day of my Whole32. Here’s a look at what I had to eat today.
Breakfast: leftover Vitamin A Bisque, coffee. I’m drinking decaf right now to minimize the effects of caffeine on my nursing baby. I’ve also noticed my sleep quality decline when I do drink some caffeine. With as much sleep interruption as I get, I don’t need anything else impeding my rest!
Lunch: leftover Beef Stew and then a little leftover chicken curry, topped off with a few bites of Liam’s sardines.
Dinner: NY Strip steaks topped with carmelized onions and a dash of balsamic vinegar, roasted broccoli, and pineapple.
To make: trim broccoli into small florets; peel and dice stems. Lay out on a baking sheet, drizzle with oil (I used olive oil), salt and pepper. Toss around on the sheet with a spatula then bake in the oven at 375 for 15-20 minutes. I usually just check to see the edges of the pieces and florets getting a little brown.
While the broccoli is in the oven, slice an onion and saute in coconut oil or ghee over medium to medium-high heat until the onion becomes very soft and browned. It should taste sweet. Prepare your steaks while the onions are cooking: salt and pepper on each side. This is also when I cut my fresh pineapple. Once the onions are out of the pan, turn the heat up to medium-high/high and place steaks in pan. I cook them for about 2-3 minutes on a side, then finish them off in a hot oven for a few minutes. Let them rest for about 5-10 minutes while you’re setting the table, then serve.