Last November, Andrew and I had this crazy idea to do our very first Whole30 round during the holidays. Smart, right? Actually, it was a very good idea and we even took it as far as having Christmas dinner at our house so we could make it all compliant, the good news? Not a soul knew with the exception of my mother. Even she was blown away.
Over the past year, I have attempted and failed 2-3 rounds but out of each of them, I have shifted my cooking to more compliant ingredients and it definitely has me eating a Whole30 lifestyle 85-90% of the time. Because, well. Balance.
It is not secret around my friends and family that I love all things fall, winter and cozy. This stems from hating bugs so I really do love living in Michigan because for the majority of the year, I can be anything but bitten by mosquitoes and overwhelmed with small little creatures that make my skin crawl at the thought of them. So, you could say it is pretty clear that you will not find me living in the tropics or anywhere bug LOVE to be. And that is that. I digress.
With school starting and my commute getting shorter (YAY ME!), I can spend a little more time on compliant meals but also keep them short and sweet. I DO NOT like spending a ton of time in the kitchen.
For those of you that have no idea what Whole30 is or what the lifestyle of food freedom consists of, I encourage you to go here and read all about it. There is also a heavily moderated Facebook group here that is a welcoming space if you are looking for support and to get started. I won’t spend a lot of time with the details because they are pretty well laid out in the link above, but I will give you some of my favorite soups.
This chili is one of our favorites to date. And the amount of easy living that comes with it, my friend, you’re welcome. I toss everything into the crock pot and let it go all day rather than using the instant pot. I will say that I do add a lot more garlic powder and chili powder because we like seasonings around this house. I do make my own broth only because it is difficult to find compliant broths in the grocery stores around me.
This short rib pot roast recipe is TO DIE FOR! I mean it. If there is only one out of these three that you try, let this be it. Here are the things I do differently to make it more into a stew rather than a true pot roast:
-I use boneless short ribs in this recipe. Now, I know that’s he emphasizes that she does not for a particular reason BUT the reason why I DO use boneless is because when the bone-in cook down, you lose a lot of meat and they shrink a good amount. I also found that using the bone in as opposed to the boneless does nothing different for my consistency.
-Before I place it in the oven for the next two hours, I will take about ¼ cup of the broth out and mix in about 2 TBSP of tapioca starch and then whisk it in to thicken the broth. I will then take out the boneless short ribs and cut them into smaller bite sized pieces. The idea is that the meat will be more of a shredded consistency but not every piece will come out like that.
This Zuppa Toscana is out of this world. I make it just as the recipe states and it does not disappoint. And for those who have said it is just like Olive Garden’s, even Andrew says so!
These are currently our repeat soups for the season, I know that as we get closer to winter, there will be more and I will continue to share BUT for now, enjoy!