One of the things that made me want to do the Whole30 was because I genuinely love vegetables and finding new things to do with them.
Unfortunately, I also really love cheese. And bread. And wine. So, my Whole30 was a Whole14.
I feel like I need to be honest here because I laid it out for you lovely readers that I was doing the Whole30 and because maybe you thought, hey, should I try that too?
Well, yes and no.
Yes if you have any health issues, especially with digestion or allergies or asthma or insomnia and you want to find out if there is a food that is causing it. Because I think the only way to get through the month is if your life depended on it. (Just kidding. I am totally weak, I know.) Seriously, many people have had life-long issues clear up with this diet. So I do think it is great. I just don’t happen to have any. I did it because I wanted to lose weight.
But if you are already eating healthy and do most of the things you are supposed to do (thinking of you Molly!), then maybe just track your eating because this is one restrictive diet. I read one blogger post “you’re not the boss of me Whole30!” And like the rebellious teenager that I am, I agreed and promptly ate some greek salad and had a glass of red wine. The days 11,12,13, and 14 were so hard and I kept waiting for it to get easier but it didn’t. It was admittedly a very hard week with my husband out of town and sick kids (excuses I know!) so that may have sucked my will power dry. But I do well with a varied diet that gives me energy to work out and relieve stress. (You will have no energy to work out and will only want to sleep. If I had stuck it out I might have found some new energy, but I thought eating toast might be easier). I can only hope that spring and summer running will take care of the last of the baby weight for me because I love food too much, according to the founders of whole30 and everyone who has ever read this blog.
I did find some delicious recipes however. My loss (or lack thereof) is your gain.
Here is one that I totally fell in love with. It was posted by someone in my Whole30 Facebook group. It is so simple I had to try it, and with this few number of ingredients, it will be a staple in my house.
When I first made it, I was probably so desperate for something interesting that I ate it without pureeing it and I loved it! The next day I used an immersion blender and it just went to a whole other flavor level. It seemed infused with a curry flavor. So definitely use a blender and know that it tastes better the second day.
So, here is the easiest, tastiest, Whole30 compliant recipe I can give you. And if you’ve been missing gluten, dairy, grains, and cheese here on the blog, me too friends. Me too.
Curried Pumpkin Coconut Soup (printer version here from Recipe.com)
- Melt butter in a large saucepan over medium heat. Cook onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more.
- Add broth, water and purée; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
- Purée soup in blender in several batches until smooth. Return to saucepan. Reheat and serve.