Whole 30 - Day 1!

So around new year's I got it into my head to do the Whole 30 diet. The Whole 30 is based on a paleo style diet, but slightly more strict. No dairy, no coffee, no honey, no wine...basically all the best things in life (that you can consume). But I wanted to give myself a reboot, and I convinced some of my besties to do it with me. So we planned and shopped and we're starting today. And I'm going to keep myself accountable on this blog. Sorry for those of you who don't care, but there will be some tasty recipes I'll try to share!

Today's Whole 30 Menu:
Breakfast: kale sautéed in ghee and scrambled eggs
Lunch: Thai-ish pork curry soup
Dinner: Creamy Leftover Veggie soup and Pan-roasted chicken thigh

I need to work on making my pics look more like food porn, but I just want to eat it up! Recipes below. Enjoy!

Creamy Leftover Veggie Soup

Ingredients:
1 leek
3-4 cloves garlic
1/2 cauliflower head, chopped
Chicken or vegetable stock
Coconut milk
Cumin
Sea Salt
Pepper
Any leftover veggies! Tonight I used some leftover spring mix salad greens, Trader Joe's broccoli & carrot slaw, and spinach

Directions:
Saute leeks and garlic in a diputch oven or large pot. Add cauliflower and heartier veggies, like broccoli and carrots. Add about half can of coconut milk and enough stock to cover the veggies. Add 1 tsp cumin, salt and pepper. Let come to a boil and then simmer till cauliflower is softened. Add remaining greens. When the greens have cooked down, take pot off stove and blend the mixture with an immersion blender or blender appliance of choice.

Enjoy!

Thai-ish Pork Curry Soup
I use this soup base with whatever protein and veggies I have on hand. That happens a lot. This is how I did it last night.

1 Shallot
3-5 cloves garlic
1 tsp ginger (fresh or powdered)
Thai green curry
Pork cutlets
Sweet potato
Red pepper
Carrot
Celery
Chicken stock
Coconut milk
1 tbsp Coconut oil
Red Boat fish sauce (gluten free)
Lime juice
1/2 cup pineapple, cut in chunks

Heat the coconut oil in a dutch oven or good simmering pot. Brown the meat on all sides. Remove and set aside. Saute the shallots, garlic, ginger and curry. Add back the meat. Add veggies. Add coconut milk and enough stock to cover everything. Bring to boil and let simmer till your meat is tender. At the end, add 1 tsp fish sauce, 1 tbsp line juice, and throw in some fresh or frozen ( unsweetened) pineapple.

Pork cutlets were all I had on hand and they weren't the best choice for souping. If you have a tougher meat, add your veggies after the meat and broth have simmered a while.

I would have also added some chili peppers if I had some. And thai basil or lemongrass.the options are limitless!