Sounds about right ↑
Whole30 isn’t so bad until dessert roles around then the struggle kicks in. Bowen and I have both decided our suppers look the same as before, lunch is a bit of a challenge but otherwise we are doing pretty good!
I wanted to share with you a not so summer recipe that is delicious and so satisfying. I always make butternut squash soup in the fall and winter.
It’s been a busy week and since we are going out of town I wanted something that I could make Monday and eat for supper throughout the week and before we got on the road..I spiced this soup up with sweet peppers and turmeric.
Here’s a look at a day’s eats from this week: (minus all the fruit and carrot snacking)
Breakfast: Spinach, berries, pineapple, chia and raspberry smoothie
Lunch: organic roasted turkey wraps with avocado, tomato and a lot of mustard with purple cabbage coleslaw.
Supper: butternut soup, grilled quail and roasted veggies: mushrooms, peppers, onion and cherry tomatoes .
How pretty is this view? Almost every morning I run I have to stop and take a picture. The heavens declare your greatness o Lord.
- 1 butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 cloves garlic
- 2 carrots, peeled and chopped
- 3/4 yellow pepper, deseed and chopped
- 1 quart container chicken organic stock or homemade
- 2 tsp turmeric
- 1 tsp cumin
- 1/4 tsp cayenne
- kosher salt to taste
- I used my trusty instapot to make this soup but for the stovetop recipe: Place all ingredients but spices in a large dutch oven or stock pot and bring to a boil, cover and simmer for 20-30 minutes or until all veggies are tender. Puree ingredients until smooth in blender. Add in spices and simmer until ready to serve. Top with crumbled bacon, chives and a drizzle of olive oil!
