My "second" day one of the Whole 30 was actually quite pleasant. My body welcomed the changes it had once been trained to receive when I did this January. The only real struggles I had today was that we still have snacks and treats in the house. My son isn't embarking fully on this journey like he did last time. We have agreed that he will partake of the WHOLE 30 DINNERS. But he can have his usual breakfasts and lunches. But our example has influence on him. When we snack on oranges.. he thinks "yum... oranges.." so I believe this will be good for him indirectly.
Dinner was very tasty. Heart, and flavorful, and surprisingly "creamy."
Ingredients
Potato mixture
- 1 pound organic yukon gold potatoes chopped
- 1 cup water
- 1 1/2 cups unsweetened cashew milk
- 1 pound organic yukon gold potatoes chopped
- 1 cup water
- 1 1/2 cups unsweetened cashew milk
Soup
- 3 cloves of garlic
- 2 tablespoons ghee
- 1 1/2 cup chopped carrots about 3 medium
- 1 1/2 cups chopped celery
- 1 cup diced green onion
- 1 pound diced organic yukon gold potatoes
- 3-4 cups chicken bone broth
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 1/2 cups frozen french green beans
- 1 teaspoon salt divided (or to taste)
- 1/2 teaspoon pepper
- 2 pounds cooked chicken* chopped (salted)
- 3 cloves of garlic
- 2 tablespoons ghee
- 1 1/2 cup chopped carrots about 3 medium
- 1 1/2 cups chopped celery
- 1 cup diced green onion
- 1 pound diced organic yukon gold potatoes
- 3-4 cups chicken bone broth
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 1/2 cups frozen french green beans
- 1 teaspoon salt divided (or to taste)
- 1/2 teaspoon pepper
- 2 pounds cooked chicken* chopped (salted)
Instructions
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In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, add cashew milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
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While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic, ghee, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
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Add 3-4 cups broth, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
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Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.
*I like to saute' my chicken in ghee.. to give it that golden crispy outside. But cook to your liking.
Recipe adapted from "www.jaysbakingmecrazy.com/2017/09/04/paleo-whole30-chicken-pot-pie-soup/"
- In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, add cashew milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
- While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic, ghee, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
- Add 3-4 cups broth, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
- Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.
*I like to saute' my chicken in ghee.. to give it that golden crispy outside. But cook to your liking.
Recipe adapted from "www.jaysbakingmecrazy.com/2017/09/04/paleo-whole30-chicken-pot-pie-soup/"
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