Here I am back on the Whole30 again. I am actually really excited about this one. It will be my 4th one and I finally feel like I can walk into it with confidence. I know what I am doing at this point. How to go to restaurants with a small container of homemade mayo or ketchup in my purse. Because what is normal for a Whole30-er is pretty much crazy to everyone else. I just choose not to care. I am doing it for me.
And I am so excited about this one because Jake is doing it with me! YAY! I really have a HUGE list of recipes that I have been saving for the Whole30 and I will post several here on The Kitcheneer every week to give you inspiration. I will also post my Weekly meal Plans here for you to look at too!
This past weekend was our 3rd Wedding Anniversary. And guys, not to put your men down but mine is the BEST. He surprised me by taking us to The Omni Homestead Resort out in the mountains in western Virginia. This place has been around for 250 years and even Thomas Jefferson was a visitor! It’s known for the natural hot springs down the road. So of course we had to take a soak. It was SO cool. The water is a consistent 98⁰ and has nurturing minerals for your skin. After we went to The Jefferson restaurant inside the resort for dinner. We had a blast! We relaxed, read, had a grueling game of chess, and then he handed me “the blue box”. Squeeee!!!! I had the exact same bracelet as a high school grad gift that I lost on one of my shifts at Food Lion one day… I told him about it a long time ago and he remembered! He wanted to wait for a special occasion to give it to me with the correct initials on it. I love him!
But after all the fun, it was time to head home and stop in Trader Joe’s for our first week back on the Whole30. With a fridge full of greens, fruits, eggs, and bison (will get to that in a later post) we are prepped!
I made burger patties, chicken sausage, pork sausage, scrambled eggs, and this incredible broccoli soup I am about to share with you.
It’s SUPER easy and tastes like it’s made with cream but its dairy free! AND made with a blender!
With only 3 ingredients you are good to go! This soup leaves me feeling nostalgic of the days I would eat a bowl of cream of broccoli and cheese soup. It’s THAT good.
Serves 2: Calories: 159; Fat: 14.5g; Sodium:30mg (without extra salt);Carbs:6g;Protein:2.6g
6 broccoli stems - use florets for another dish
3 cups of cooking water (the water that you used to steam the broccoli stems)
2 tbs of MCT oil (you may also use melted coconut oil- but I promise the MCT oil makes all the difference!)\
A Pinch of Himalayan pink salt and black pepper
Steam broccoli stems in large pot with steamer with lid on for about 15-20 minutes until you can poke stems with fork easily
Transfer stems to blender with 3 cups of cooking water
Add oil and S&P
Blend on high for 30 seconds until smooth
If your soup still appears to be thick, I recommend adding a few more tablespoons of the cooking water.
Note: To make this into a complete meal add some protein! I add some chicken sausage to mine! Cooked chicken or turkey breast will do nicely as well!