I have been cooking up a storm for the holidays, just not sharing anything here as most have been things I’ve already posted. Then again, I could probably re-post as I rarely make the same thing the same way. For example…
The kids and I used my less-sugar sugar cookie recipe to make these.
However, I subbed coconut oil for the cream cheese and used whole wheat flour because it was all I had on hand. I think they came out even better and the kids loved them!
I also made my own hummus very loosely following this oldie but I added almond butter and avocado. It was divine!
My French Onion and and Mushroom Soup came out great this year, too! This time I followed my own recipe except I went out on a limb and made my own beef broth!
That was a first.
I’ve been trying to re-find my cooking mojo and, in a way, my blogging inspiration. When I started GreenLiteBites (in 2007!) learning how to cook lighter so I could navigate Weight Watchers was my goal and it inspired me to keep trying new things. Then I would share all my experiences here on the blog. I’ve since moved on from Weight Watchers and low calorie isn’t really my ultimate goal any longer.
Over the years my diet’s been getting cleaner and cleaner as I depend less and less on store-bought things. My mission to create recipes that fit a certain “points range” has been replaced with a desire to eat more whole foods. And I think this has been part of the reason I’ve felt unmotivated to share here on the blog. Calculating the calories and points for my dishes is now daunting and, frankly, less important to me.
However, I know they are still important to some so I will still do my best to provide as much nutritional information as I can as I continue to blog through the next progression of my diet…. Whole30!
I’m in the midst of planning a Whole30 challenge for my gym and it’s exactly the inspiration I’ve been looking for. Whole30, in a nutshell, is a month of meat, vegetables, nuts and seeds, some fruit, and no sugar.
No yogurt, no honey, no oatmeal, no BEANS?!?
I don’t usually subscribe to diets that make complete food groups off limits but it’s only for 30 days. The goal isn’t massive weight loss or to never eat anything with added sugar ever again. The idea is to take a few weeks to change the way you look at food and fueling your body.
I’m looking at is as a culinary challenge and that’s what motivates me.
So even though I haven’t officially started I decided to use what I had on hand to make my first official Whole30 meal: Kale Potato Chicken Soup.
I made some homemade broth from the chicken I roasted on Christmas and just started cooking.
Here’s what I did…
- 1 tsp olive oil
- 1 baking potato, cubed (~330g) I left the skin on
- 1 sweet potato, cubed (~330g) I left the skin on
- 4-5 carrots, chopped (~300g)
- 6 cups chicken broth
- 1 bag frozen kale (14oz)
- 9-10 oz cooked chicken (~300g)
Heat the oil in a large soup pot and brown the potatoes and carrots a bit.
Add the broth and kale. Bring to a low boil.
Add the chicken, lower to a simmer and cover.
Cook for at least 30 minutes, allowing the kale to cook down and the potatoes to cook through. This is definitely one of those the-longer-it-cooks-the-better-it-gets type of dishes.
The potatoes start to break down and all the flavors merge making a fabulous bowl of wholesome yumminess. I’m not going to lie, a little parmesan and crusty bread would be perfect compliments but they will have to wait until after my 30 days are up.
I listed the nutritional info for it by the cup because I didn’t get an even amount but I’ve been eating two cups at a time.
|Servings||Amt per Serving|
|90||2g||3g||old: 1||new: 2|