Earlier this month the hubby and I resolved to do another Whole30. Basically, Whole30 is a 30-day elimination diet where you eat only meats, vegetables and fruit. That means eliminating grains, dairy, alcohol (sob), refined sugar and legumes (including soy) from your diet. It is so, so hard.
The hubby and I completed a Whole30 challenge two years ago, which I chronicled along with the recipes I made here. Whole30 worked annoyingly well for us — we not only lost weight, but we had more energy than we’d had in years. We both discovered sensitivities to certain foods that leave us feeling bleh when we eat too much of it, like dairy.
This looks tasty. Do you have any recommendations on using whole sweet potato? Maybe 2 large ones? Baked or boiled?
I would try doing two large sweet potatoes for a total of about 3.5 – 4 cups of sweet potato. Baking tends to bring out the sweetness, so I’d go with that, and then make sure you pull out any “eyes” or fibrous parts of the sweet potato before mashing it and adding it to the soup. Let me know how it goes! 🙂
Is it 1 cup of coconut milk or a can, 13.5 ounces?
Ah, thanks for catching that error – it’s 1 13.5 ounce can. I’ll correct it!