Over memorial day weekend I was looking through my moms Rachel Ray magazine and saw a recipe for carrot coconut soup with spicy shrimp and realized I could totally make that on whole 30. I took the quick route though and made mine pumpkin coconut curry soup so I didn't have to cook down the carrots and blend it etc.
2 cloves of minced garlic
1 tbs curry powder
pinch of nutmeg
pinch of cinnamon
2 tsp ginger
1 tsp cayenne
pinch of salt
1 can of pure pumpkin
1 can of coconut milk
1 small carton of organic free range chicken broth
seasoning of choice - I used special shit
Heat coconut oil in a large sauce pot, add garlic and saute, then add spices and brown spices a little to release their flavor. Add pumpkin, coconut milk, and chicken broth and simmer on low.
In a skillet toast the coconut flakes and pepitas then remove.
In the same skillet cook shrimp with chili sauce and any other spicy seasonings you choose.
Serve soup in bowl topped with a drizzle of coconut milk, the coconut flakes and pepitas, and spicy shrimp.
Another amazing Whole30 meal that keeps me feeling good but not deprived. It is so flavorful and delicious anyone would love it.
I also decided to try and see what I could do for Chris and his sweet coffee addiction. He got unsweetened chocolate almond milk but it's not sweet at all so he didn't love it. I found out you can just blend up soaked dates and a can of coconut milk and you have sweet creamer! So I made some tonight and I hope he likes it.
Seriously if it weren't for coconut milk and avocado I may not have been able to do Whole30!
Tomorrow I go to Austin for a few days so I am hoping I can find Whole30 approved foods to keep me accountable. I would hate to throw away 18 days of progress. PLUS I am finally starting to get compliments and a lot of people noticing my weight loss which is always a positive motivator.