Alright friends, time to try something new!
I’m currently on day 5 of the Whole 30, and while it’s going well, it has definitely been a struggle for me, mainly due to the fact that I am vegetarian (I eat eggs and dairy). Did you know that I have been veg for 10 years? Well, now you do! If I make it to the end of the 30, and even if I only make it to a Whole 15 or a Whole 20, I will tell you all about my experience.
The basic idea is to cut out all processed food, added sugars, carbs, gluten, grains, beans and dairy. Basically, eat only natural and naturally occurring, wholesome foods. Each meal (the plan recommends 3 good meals a day) should be based around 1-2 palm sized portions of protein and a plate of veggies. You can eat as many fruits/veggies as you like throughout the day.
As you can imagine, being vegetarian means I am used to eating a wide variety of veggies regularly. However, I have definitely been struggling to consume the right amount of veggies that keep me satisfied and full in the absence of added carbs and a protein source. Usually, I will add quinoa, pasta, noodles or any other “filler” to my meals which keeps me full. Typically, my protein come from eggs, cottage cheese, spinach, soy products and hummus. On the Whole 30 carbs and all vegetarian sources except hummus are no-no’s. Last week, I made a salad for lunch every day and by Thursday I wanted to throw it aggressively at every well-meaning co-worker who asked “Did you pack? We’re going to Chipotle!”
Salads every day don’t work for me. I am not a rabbit. I cannot eat raw veggies every day. I cannot and I will not.
So this week, I decided to embrace fall (#basic) and made a hearty vegetable soup! The soup is Whole 30 compliant, but really I did not change the recipe from how I normally make veggie soup in the crock-pot.
Ingredients (chop all into bite-size pieces):
- 2 Russet potatoes
- Small head of celery
- 2 handfuls of mini carrots (or use regular size)
- 1 small white onion
- 1 small zucchini
- Two handfuls fresh spinach
- 1 14.5 ounce can of diced tomatoes (make sure no added sugars for Whole 30)
- 2 14.5 ounce can-fulls of water
- 1 6 ounce can of tomato paste (make sure no added sugars for Whole 30, can be omitted for a more “soup-y” soup, but the paste is the secret to the “creaminess”)
- Salt, pepper, basil, minced garlic to taste
Combine all ingredients in crock-pot and cook on high 6-8 hours.
Add the spinach at the very end.
I have a lot of vegetarian recipes in my “cooking arsenal”, some go-to ones when I cook for John (he’s a meat-atarian) as well as a few new ones I have tried for the Whole 30, so I can definitely start sharing more recipes if you are interested.