Food Cooked, day 4

(Since we started Whole30 officially on Monday, the 9th.)

Breakfast and Lunch

Nothing - ate things that had been cooked earlier in the week. Well, I baked a few sweet potatoes but they were saved for later, and they had to be rescued by Mama after I forgot they existed and nearly left the house with the oven on and the sweet potatoes in it. That would have been exciting to come back to!

Supper

Baked whole chicken
Baked Cauliflower
Chicken and Kale Soup

It's more accurate to say that I used the cauliflower recipe as a jumping-off point than to say that I made the recipe. Used frozen cauliflower instead of fresh, omitted the coconut oil, used parsley, garlic powder, and onion powder instead of curry, also made about 7 or 8 pounds of it so we'd have some leftovers for the next couple of days. Littlest sister took care of the chicken. The soup was sort of thrown together on the spot.

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Chicken and Kale Soup

1 tablespoon ghee
3 leeks (pale part only), chopped
3 carrots, peeled and sliced
3 sticks of celery, sliced
2 cups of kale, chopped
12 cups of chicken broth or stock
3 small turnips, peeled and chopped
2-3 cups of cooked chicken, chopped
1-inch piece of ginger, peeled and cut into matchsticks
2 tablespoons dried parlsey
salt

Saute leeks, carrots, celery and kale in ghee until they start to get soft. Add broth or stock, turnips, chicken, ginger, parsley, and salt to taste. Bring to a boil and cook until turnips are soft.

Notes: I'm not actually certain how much liquid I put in there, quite possibly it was more than twelve cups. The ginger was littlest sister's idea! It turned out tasty, a little sweet, and there were no leftovers after the six of us were done with it. Also, I dumped most of my cauliflower right into the soup and it was good that way. I might try making it again with cauliflower instead of turnips.