Camarones a la Diabla is the tastiest Mexican shrimp dish. Spicy sauce is made and then the shrimp is cooked in it. Served over rice, this is a delicious meal.
OMG Whole 30 is officially out of my life and I am happy but still sort of doing it? Yes, I know that’s strange, right? Like if I’m so happy it’s over why keep doing it? The truth is that eliminating some foods for me has been a huge plus.
Ok let’s start at the beginning. I’m going to breakdown my feelings and sentiments thought the process because they weren’t always happy and they weren’t always glowing. There were many times when I really hated Whole 30. And not just because I missed sugar.
I will say that flat-out, if you don’t eat that much meat (I don’t), there will be times where the thought of meat will make you sick.
Ok but let’s start at the beginning:
Day 1 to 5:
This is the part when most people want to die. Haha. You’re sort of in the hangover stage because you miss sugar and alcohol and carbs. But surprisingly this was my easiest time. I think because I was genuinely SO excited to start that I didn’t miss many foods during this time. I ate a lot of meatballs and spaghetti squash.
You wanna know what’s really good for creative inspiration?! Going on Whole 30. You will dream of all sorts of amazing desserts and delicious-tasting things you cannot eat. I have a huge list of recipes I can’t wait to make! Today I’m making rough puff for the third time and I surprisingly wasn’t THAT tempted to eat it.
I think that means the “sugar dragon” is gone. It’s remarkable because no one loves sweet things more than me.
And next week I’m shooting a bunch of V-Day content so we’ll see how that goes! HAHA. I should be fine but it is a huge drag to not just take a gigantic bite to make sure it tastes OK.
This dish right here is my new favorite. I love normal, American pot roast, but this dish is more my style. It’s a cross between traditional pot roast and Seco, which is a Peruvian dish.
Seco is traditionally a cilantro stew braised with beer. Since I can’t consume beer (even if it’s cooked off), I made it a bit different.
It’s not EXACTLY seco, hence the reason why I’m sticking to “Peruvian-ish pot roast.” But it is SO GOOD. It has a whole lot of flavor; is bright thanks to the cilantro and lime; and the onions, oh they’re so good. The jalapeño adds just the right amount of kick.
As you know, I’m on Whole30…also affectionally called (by me) Hell30.I’m not gonna lie, it’s not a walk in the park. It’s hard and that’s because I’m totally addicted to sugar and my body is really mad about it. I’m technically on Day 10 right now and I feel really good. But I wanted to discuss an incredibly important part of doing this program: Whole 30 Prep!
The good news is that there are so many things you can eat when doing Whole30. And you can have coffee, which is an absolute must in life for me. I can’t stress the importance of Whole 30 Prep, though. Before we begin, let’s talk about this!
The Guidelines Of Whole 30:
1. No dairy, no grains, no legumes (this includes soy sauce).
2. There is also a limited number of fruit servings a day (I believe it’s 2).
3. There are also no treats that are meant to resemble fun things, i.e., pancakes, cookies, French fries, etc., even if they use the approved ingredients from Whole 30.
And that’s sort of it. The point is to ween your body off of sugar and other unnatural, processed foods we’re typically used to eating.
As a way to cope with this, I think prepping some foods to have on hand each week is super important. Before I started it, I cooked up a bunch of food and some I used all the time and others I didn’t like.
Roasted Cauliflower Turmeric Soup is full of flavors like ginger, coriander, and roasted garlic. It just so happens to be good for you and align with Whole30.
I like to treat January as a reboot month.
I’m currently getting this lil’ blog redone, which is LONG overdue. I’m dyeing white linens (with food!) so I can have the exact colors that I want, and I’m going to paint some surfaces all the colors that I think of when I think of A Cozy Kitchen. And of course, I’m eating healthy.
SORT OF BORING. Except this soup is not boring.
This cauliflower soup is healthy and flavorful and the almonds make it part snack, part soup. I have to put lots of toppings in my soup so that it feels substantial. It’s a Whole30 soup that’s healthy and flavorful and the almonds make it part snack, part soup. I have to put lots of toppings in my soup so that it feels substantial.
How to make Roasted Cauliflower Turmeric Soup:
- Roast! Line a baking sheet with parchment and add the cauliflower, red onion, and garlic cloves. Roast until everything’s softened and browned.
- Blend. Add everything from the baking sheet to a blender with chicken stock and blend until smooth.
- Combine with the rest of the ingredients. Add the puree to a dutch oven with the coconut milk, spices, and turmeric.
- Simmer. Just for about 10 minutes to bring all the flavors together, then stir in the lime juice.
- Serve. In a big bowl. Top with cilantro, almonds, and a drizzle of coconut milk.
Tips and Tricks:
- This is a very freezer friendly soup. You can make a double batch and freeze leftovers in individual portions either in bags or containers.
- Feel free to add shredded chicken for more protein or croutons if you’re not Whole30!
- 1 head of cauliflower, cut into florets
- 1 tbsp olive oil
- 1/4 of a red onion
- 2 cloves of garlic (still in their skins)
- 2 1/2 cups chicken broth, divided
- 1 1/4 cup light coconut milk + more as garnish
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon freshly grated turmeric or 2 teaspoons dried turmeric
- Juice from 1 lime
- Cilantro, as garnish
- Sliced green onions, as garnish
- 1/4 cup sliced almonds, lightly toasted, as garnish
- Preheat oven to 400 degrees F. On a parchment-lined baking sheet, toss together the cauliflower, red onion and garlic cloves with the olive oil. Transfer to the oven to roast for 30 minutes to 35 minutes, until the cauliflower has softened and browned, slightly. Carefully push the garlic out of its shell (it’ll be super soft). To a blender, add 1 1/2 cups chicken broth, cauliflower, red onion and garlic. Blend until very smooth, about 2 to 3 minutes, scraping the sides as needed.
- Pour the cauliflower mixture in a medium pot and add the coconut milk and the remaining 1 cup of chicken broth. Turn the heat to medium and stir, bringing the soup to a simmer. Add the coriander, ginger, salt, pepper and turmeric. Allow to simmer on medium-low for about 10 minutes, until all the flavors merry. Give it one last taste and adjust the salt according to your liking. Stir in the lime juice and then divide amongst bowls.
- Garnish with a drizzle of coconut milk, cilantro, green onions and sliced almonds. This soup is awesome to make at the beginning of the week and then heat up whenever you like. Stays good in the fridge for up to 5 days.
Did you make this recipe? Let me know on Instagram!
Looking for more soup recipes? here are some of my favorites:
- Instant Pot Chicken Tortilla Soup
- Best Pumpkin Chili
- Broccoli Cheddar Soup
- Roasted Green Tomatillo Pozole
- Green Gazpacho