After a rather ravenous day yesterday, I really feel like I'm getting into the groove of this Whole30 thing. Today I had a ton of energy for my morning weight session, and thanks to a little advanced prep I didn't hit a hunger slump mid-afternoon.
The pumpkin pudding I made on Sunday firmed up very nicely in the fridge; I ate it cold this morning and it was a thick and yummy way to start the day!
Now that I'm over a third of the way there, I can say that the one continual struggle for me has been my morning cup of coffee. I do brew good quality stuff (I have a Nespresso), and even sprinkle my mug with a little cinnamon. I just don't enjoy the way I do when it has a hit of sweetness. I know that post-Whole30 I will definitely be adding one packet or a couple of drops of stevia back in... for me my coffee is one of my few treats in the day, so to not enjoy it seems like terrible folly. I do look forward to adding LESS sweetener though (as anything would seem a treat!)
breakfast - pumpkin pudding
lunch - 3 remaining masala drumsticks, small helping mango & avocado salad
snack - "slice" of Everyday Paleo's breakfast pizza (made this afternoon to have on hand)
dinner - PaleOMG's Thai Coconut Lime Shrimp with coconut & spinach soup
Seriously, ever recipe I have made from PaleOMG has been a slam dunk. Not too fussy to prepare and full of flavor. Love love love.
It was a scorcher here today, and the tropical flavors of coconut and lime were perfect with which to end the day. I made the recipe exactly as written, except I subbed "plain" hot sauce for the sriracha, which contains sugar. I also only had hot curry powder on hand (from Penzey's) due to my recent curry overload (can there be such a thing?) so I used a smidge less than Juli calls for.
While it might seem a bit mental to serve up soup on a hot day, I wasn't in the mood for a salad and the caveman recently mentioned his love of Thai soups. I kind of made this one up, knowing I wanted to include some greens and a little more lime into the mix. I planned on serving the shrimp alongside the soup, but when we decided to toss them into the mix it created a big bowl of coconut goodness. Sprinkled, naturally, with a little more toasted coconut...
Coconut Spinach Soup
2 tbs. olive oil
1 chopped onion
2 minced garlic cloves
4 oz. can diced green chiles
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
1 tsp. fresh grated ginger
2 1/2 cups broth (I used low-sodium chicken)
1 can coconut milk
1 lb. baby spinach, chopped
juice of 1/2 lime
Heat oil in large pot. Add onion, garlic and green chilies, cooking for about 3 minutes. Stir in spices, then add broth and coconut milk. Bring to a boil. Lower heat and cover, simmering for 10 minutes.
Stir in spinach and cook until it begins to wilt. Squirt in lime juice and season with salt, to taste. If you want to make it pretty, top with a little toasted coconut before serving.