Day 12 Whole30

Today I was craving chocolate hard!!! That time of the month is due so I'm not surprised, I just really really really wanted chocolate arghhhh! I didn't cave, stayed strong but I probably ate a bit much fruit.

7 hours sleep

7am: 3 small soft boiled eggs.  Blueberries, banana with cinnamon toasted coconut and almonds

1pm: Grassfed Beef mince and pure lamb sausages with Italian seasoning, red peppers, mushrooms & kalamata olives with butter crunch lettuce

7pm: Mushroom soup made with homemade chicken broth and coconut cream, apple slices with almond butter, macadamias and coconut manna

Kumara and Bacon Soup

This soup is delicious and creamy and very filling! Perfect for winter lunches or dinner.  It doesn't look like much in the picture but don't be fooled, it's an extremely tasty soup :)

Kumara and Bacon Soup

1. 200gms Kumara (NZ purple sweet potato)
2. 3 strips of streaky bacon or 2 rashers
3. 1/2 white onion
4. Butter
5. 3 Cups Chicken Stock
6. 1/4 cup Cream
7. 2 Tablespoons Freshly grated Parmesan cheese

Dice onion and bacon finely and fry in butter. Add the chicken stock and cream.  Add grated kumara and simmer for 20-30 minutes. 

Once cooked add the Parmesan and then blend so it's smooth and creamy. 

Serves 2

Creamy Curried Pumpkin & Bacon Soup

Creamy Curried Pumpkin & Bacon Soup

• 1/2 small green skinned buttercup pumpkin
• 1 red onion
• 1 1/2 teaspoons curry powder
• 150gms bacon or 6 slices streaky bacon 
• salt and pepper to taste
• 200ml cream 

Place cubed pumpkin and sliced onion into a pot, add water and boil for approx 15 mins, until soft and tender.  Grill bacon, once cooked chop up into small pieces.  When pumpkin and onion are cooked, drain (put aside pumpkin water) and put into a blender, add in the bacon, s&p and cream. Should be thick, put back into pot and add desired amount of the pumpkin water until you get the consistency you like, heat through and serve!

Serves: 2

Nutritional Info: (per serve)
Calories: 606
Fat: 50
Carbs: 27
Fiber: 5
Protein: 18


Soup is back on the menu for me, my braces have just been adjusted again so enter very sore mouth and limited eating ability.  This soup is incredible and primal!
Here's a picture of my braces! 5 months and they are looking very straight, very exciting and worth the pain that I've gone through and am currently going through, I still have 9 months to go, the bottom have a wee way to go. 

Soup Recipes

Hey Guys!! So sorry for the lack of posts, I've been pretty occupied with a ton of work, it's my busiest time of year which I'm sure is the same for most of you.  Also I have recently had braces put on my teeth so the kind of food I've been eating isn't all that inspiring.  My two favourite things that I've been eating is Cream of Mushroom soup and Creamy Bacon, onion and cheese soup. 

I need to get used to soup which genearally I'm not a big fan of because it never keeps me full but these ones sure do and of course they need to be homemae.  I'm going to be wearing my braces for 12-14 months, so for the next year or so I can see that I'm going to be making a lot of soup.  I can't really bite down on much which is very frustrating and I'm missing steak like crazy!

Other than that I'm doing really well, my weight is hovering in the 68's at the moment so I'm happy with that.  So for anyone that is interested in my soup recipes here they are below, I know that Flour and Milk aren't primal but to make soup I feel you really need that base to thicken them.



Cream of Mushroom Soup

• 3 cups of chopped up Portabello Mushrooms
• 1 stalk spring onion
• 1 Tbsp fresh Thyme
• 2 Tbsps Butter
• 1 Tbsp All purpose Flour (or use Potato starch)
• 3/4 Cup Milk
• 1 Cup Chicken Stock
• 1/4 Cup Cream
• Salt & Pepper

Directions

1. Melt 1 Tbsp of butter and S&P in a large saucepan over medium-high heat. Mix in the flour until smooth and cook until golden, this doesn't take long, the flour needs to be cooked or else you will taste it.  Gradually stir in the milk and cook until thick and bubbly. Add chicken stock until the thickness that you would like.
2. Cook the Mushrooms, spring onion, thyme and 1 Tbsp butter in a covered microwave proof dish, that way the mushrooms create plenty of juice.  Add cooked ingredients to your creamy sauce.  Either blend to create a smooth soup or leave chunky, add the cream at the end.

Serves 2


Creamy Bacon, Onion and Cheese Soup

4 pieces of Bacon
1/2 onion
3 oz Cheese
3/4 Cup Milk
1 Tbsp Butter
1 Tbsp Flour (or use Potato starch)
1 Cup Chicken Stock
1/2 tsp dijon mustard
1 tsp Worchestchire Sauce
Capful of White wine
1/4 tsp curry powder
1/4 tsp paprika
Pepper (no salt, already enough)

Directions

1. Saute the chopped up Bacon and onion in a little butter until cooked then put aside.                   
2. Melt 1 Tbsp of butter in a large saucepan over medium-high heat. Mix in the flour until smooth and cook until golden, this doesn't take long, the flour needs to be cooked or else you will taste it. Add all sesonings and then gradually stir in the milk and cook until thick and bubbly. Add chicken stock until the thickness that you would like.
3. Add the bacon and onion mixture, either blend it all up in a blender or leave chunky.
4. Add the cheese once the soup has come off the heat and stir until melted.

Serves 1