WIAW – July 24

Fooooooooooooooddddddddd…….

Breakfast this week has been a very delicious bowl of beef heart with bacon, onion, and mushrooms. Today I had it with a nectarine.

Curry-spiced sweet potatoes and broccoli for lunch.

And, by the time we got around to dinner, we decided to just grab a (gluten free, dairy free) pizza.

Yum.

Now to fill my crockpot with a 4-lb grass-fed chuck roast 🙂

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Recipe: Cauliflower Potato Soup

This soup has become one of our winter staples. We make a batch on the weekend and then eat it throughout the week. We would probably get more mileage out of it if we froze some portions, but then what would I eat for breakfast??? lol

I like to serve it topped with hemp seeds or dairy-free shredded cheese, but there are many other options: bacon crumbles, sour cream, green onions to name a few.

Ingredients

• 1 yellow onion, chopped
• 2 small leeks (or 1 large), chopped
• 1 head of cauliflower, cut into large chunks
• mix of potatoes–I ended up using 1 yukon gold and 5 medium red, cut into large chunks
• chicken broth–it took 3 cans and 10 muffin-sized frozen pucks of homemade broth to fill my crock pot. Could sub veggie broth to make it vegan
• seasoning: celery salt, garlic powder, pepper, and parsley

Instructions

This is pretty literally a “chop it up and put it in the crock pot” recipe.  I layered my ingredients in this order:

• 6 frozen pucks of chicken broth
• chopped onion
• chopped leeks
• chunked cauliflower
• 4 frozen pucks of chicken broth
• chunked potatoes
• seasonings–Add a little now and more after it cooks. I used A LOT of parsley and garlic.
• cans of chicken broth (um, opened and poured, obvs)

I cooked mine for 10 hours on low, mashed it up with a potato masher, and then let it cook for another hour.

Photographic Evidence: