Whole30 Day 20 & Tomato, Carrot & Parsnip Soup with Persimmon Salad
In case you couldn't tell from my other posts, I love grocery shopping. Today, I checked out an organic grocery store in Columbia that I hadn't ventured to yet called David's Natural Market. Although they were a bit pricey, they had a HUGE selection of awesome and interesting looking items. Unfortunately, a lot of the items weren't 100% Whole30 approved, so I will have to save a big grocery trip here for February! However, I was impressed with their selection of Larabars. It looked like they had every flavor possible!! I picked up a few new ones to try: Carrot Cake, Pecan Pie, and Tropical Fruit Tart. I had the Carrot Cake flavor as a snack before going out on a run and it was excellent!! I'll let you know how the other flavors are after I try them as well!
BREAKFAST
1 banana
1/2 avocado
Mixed nuts (cashews, almonds, walnuts)
Grape tomatoes
LUNCH
Leftover mahi mahi
Chicken
Orange-banana salsa
Carrots
SNACKS
Carrot cake Larabar (AWESOME!!!!!)
DINNER
Tomato, Carrot & Parsnip Soup
Persimmon salad with chicken & Cumin-Citrus Dressing
Tomato, Carrot & Parsnip Soup
Adapted from Cooking with Corey & Two Soups and Cold Beans
Ingredients
1 Tablespoon extra virgin olive oil
1/2 cup onion, chopped
1 clove garlic, minced
2 bay leaves
2 large parsnips, peeled and chopped
1 cup carrots, peeled and sliced
5 cups chicken broth (I used 4 cups chicken broth + 1 cup water)
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon cumin
2 cups tomato puree (Use 1.5 cups if you want a thinner soup)
1/4 cup basil (To be honest, I forgot to add this to the soup! But it would definitely add some great flavor)
Directions
1) Heat olive oil in a large stock pot on medium heat. When the oil is hot, turn the heat down to medium-low and add your onion, garlic, bay leaves, parsnips, and carrots. Saute until soft, about 5 minutes.
2) Add the chicken broth, turn up the heat to high, and bring to a rolling boil. Then, reduce heat back to low and add all remaining ingredients EXCEPT the basil. Cover the pot and simmer for 20-25 minutes.
3) Remove from heat and let cool for 15-20 minutes.
4) Discard the bay leaves from the soup.
5) In small batches, transfer the soup to a blender and puree each batch until smooth.
6) Before serving, place back in the pot on the stove and reheat over medium heat for 4-5 minutes.
Persimmon Salad with Chicken and Cumin-Citrus Dressing
Yield: 2 servings
Ingredients
2 ripe Fuyu persimmons, cut into small wedges
2 Tablespoons fresh cilantro, chopped
1/4 red onion, diced
1/4 cup pomegranate seeds
Salad greens
1 chicken breast, cooked and cut into cubes
DRESSING
Juice from 1 orange
Juice from 1 lime
1.5 Tablespoons olive oil
1/4 of a jalapeno, minced
1/4 teaspoon cumin
Directions
1) To prepare your dressing, mix all ingredients in a small bowl or salad dressing container. Place in the fridge while you prepare the salad.
2) Chop/dice/mince the salad ingredients that require this prep, then place all your ingredients on a plate or in a bowl (however you prefer to eat salads!). Top with desired amount of dressing.
BREAKFAST
1 banana
1/2 avocado
Mixed nuts (cashews, almonds, walnuts)
Grape tomatoes
LUNCH
Leftover mahi mahi
Chicken
Orange-banana salsa
Carrots
SNACKS
Carrot cake Larabar (AWESOME!!!!!)
DINNER
Tomato, Carrot & Parsnip Soup
Persimmon salad with chicken & Cumin-Citrus Dressing
Tomato, Carrot & Parsnip Soup
Adapted from Cooking with Corey & Two Soups and Cold Beans
Ingredients
1 Tablespoon extra virgin olive oil
1/2 cup onion, chopped
1 clove garlic, minced
2 bay leaves
2 large parsnips, peeled and chopped
1 cup carrots, peeled and sliced
5 cups chicken broth (I used 4 cups chicken broth + 1 cup water)
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon cumin
2 cups tomato puree (Use 1.5 cups if you want a thinner soup)
1/4 cup basil (To be honest, I forgot to add this to the soup! But it would definitely add some great flavor)
Directions
1) Heat olive oil in a large stock pot on medium heat. When the oil is hot, turn the heat down to medium-low and add your onion, garlic, bay leaves, parsnips, and carrots. Saute until soft, about 5 minutes.
2) Add the chicken broth, turn up the heat to high, and bring to a rolling boil. Then, reduce heat back to low and add all remaining ingredients EXCEPT the basil. Cover the pot and simmer for 20-25 minutes.
3) Remove from heat and let cool for 15-20 minutes.
4) Discard the bay leaves from the soup.
5) In small batches, transfer the soup to a blender and puree each batch until smooth.
6) Before serving, place back in the pot on the stove and reheat over medium heat for 4-5 minutes.
Persimmon Salad with Chicken and Cumin-Citrus Dressing
Yield: 2 servings
Ingredients
2 ripe Fuyu persimmons, cut into small wedges
2 Tablespoons fresh cilantro, chopped
1/4 red onion, diced
1/4 cup pomegranate seeds
Salad greens
1 chicken breast, cooked and cut into cubes
DRESSING
Juice from 1 orange
Juice from 1 lime
1.5 Tablespoons olive oil
1/4 of a jalapeno, minced
1/4 teaspoon cumin
Directions
1) To prepare your dressing, mix all ingredients in a small bowl or salad dressing container. Place in the fridge while you prepare the salad.
2) Chop/dice/mince the salad ingredients that require this prep, then place all your ingredients on a plate or in a bowl (however you prefer to eat salads!). Top with desired amount of dressing.
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