A Quick Heads Up
This post may contain affiliate links. We receive a small commission (at no additional cost to you) when you make a purchase using our link, which helps us keep bringing you more of these posts!
First things first, what’s for dinner?
Tonight my husband made delicious foods. Our main meal was cajun blackened pan-fried tilapia filets (sprinkle filets w/blacken seasoning and fry) with broiled lime-adobo seasoned asparagus, but the real star of the show was the soup my husband made. And it was made from the humble carrot.
Let me explain the inspiration for this soup – there is a local restaurant that we ADORE called Peli Peli that makes the most amazing Carrot Ginger Soup. Don’t get me wrong, I love all the food I have eaten there but this soup is just so good that we rave about it to everyone. My husband’s creation tonight was not an exact replica, but was pretty durn close and was soo yummy. Without further ado here is the recipe.
- Coconut Oil (for sautéing – any cooking oil will work though) or Butter if you are feeling naughty
- 2 lbs baby carrots
- 1 large white onion (chopped roughly)
- 2 tbsp minced garlic (I prefer the Spice World squeeze bottle)
- 1.5 tbsp curry powder (yellow – we used a yummy one from Penzey’s)
- 2 cups Chicken Stock
- 13oz. Coconut Milk (check out ThePaleoMom blog to find out how to make your own – I did it tonight and it is a)super easy b)cheaper than canned and c)doesn’t have all the additives like guar gum and BPA)
- Plain Greek Yogurt, Salt and Pepper for garnish
- Heat your cooking oil over medium-high heat. Saute carrots and onion until onions are browned and carrots are starting to soften. Add garlic and curry powder about 2 minutes before finished.
- Add chicken stock, and salt and pepper to taste, stir to mix. Bring to a boil and cover. Boil for 12 minutes.
- Reduce heat and add coconut milk. Bring to a low boil and then turn off the heat.
- Use an immersion blender to puree the veggies and mix it all up. We like ours very finely pureed, but do it to your preference.
- Ladle into bowls and top with a generous dollop of Greek Yogurt. Add additional salt and pepper if you would like and serve!
A Slow Carb Primer
We’ve gotten a lot of questions over the past couple of years about the way that we eat in these parts. You see.. my husband and I have been on (and off) the slow-carb diet for the past several months – we each lost 12 and 25 lbs (guess who lost more… hint not me) before we reverted back to our less healthy eating habits. Despite the fact that I have been able to maintain my lost weight while eating more off diet foods, I (and my husband) had not hit our weight loss goals so we decided to go back hardcore on the diet again.
If you have never heard of slow carb it is similar to Paleo in many ways, though has some pretty big differences in others. Here are the 5 basic rules (for more information follow the link to Tim Ferriss’ blog where he discusses in more detail):
- No “White” Carbs – including things that can be white, i.e. Bread, Pasta, Potatoes, Tortillas, Breaded Foods, etc
- Eat the same few meals over and over – I actually disagree with this rule but I will explain later
- Don’t Drink your calories – No Soda or Sugary drinks of any kind, No beer, No Fruit Juice, No Milk. You can have unlimited amounts of unsweetened tea, water, coffee (w/o loads of cream, a tbs or 2 is okay) and if you absolutely must you can technically drink those crappy chemical-laden “drinks” called diet sodas. I wouldn’t recommend it though for reasons being that they are likely just as bad for your body in other ways.
- No Fruit
- Take off one day a week – known as the “Binge” or “Splurge” day. On this day you can eat anything and everything you want. You will gain back some weight, but you will lose it in the next day or two of hardcore slow carb. This day is essential to maintaining a strong metabolism and insulin sensitivity…not to mention sanity and willpower. Don’t skip it!
These rules may seem a bit extreme to you, and let me tell you a secret – it is extreme. In comparison to the modern western diet that is. Basically on slow carb here is what you CAN eat:
Proteins: Eggs, Chicken, Fish, Beef, Turkey, Bacon, Pork, etc
Veggies: Peppers, Tomatoes, Carrots, Spinach, Asparagus, Peas, Lettuce, Onions, etc. (Avoid: Potatoes, Corn)
Here’s where the Slow Carb differs from Paleo – Legumes – technically you should incorporate them into every meal (yes, even brekkie) because they have lots of protein and they have the Slow Carbs that feed your body. Paleo people do not consume legumes because they are linked with increased intestinal permeability (leaky gut) which contributes to autoimmune issues and inflammation. If you have digestive problems you probably want to look into Paleo instead of doubling down on the beans here.
You should also avoid dairy products while hard core on Slow Carb – including milk and cheese – Tim Ferriss says that despite the low GI rating of milk studies have actually show that it increases insulin so it’s out. Limited amounts of heavy cream (for coffee and some recipes) and yogurt are acceptable, and lots of people include some cheese or sour cream while they wean themselves off of it. For me I have noticed that dairy stalls my weight loss and I found that I am mildly lactose intolerant. I actually only realized this when I cut dairy out completely and then reintegrated it – it made me not very comfortable after eating, which sadly was a feeling I recognized as having prior to the diet but didn’t know what was causing it.
Where I Disagree with Mr. Ferriss
He states that you should eat the same few things over and over. He thinks that this will keep you from straying from the diet, but I say that the average American (in my personal experience) is used to having a very varied diet. In my own life, for example, there are multiple Indian, Italian, Mexican, Korean, Vietnamese, American, Ethiopian, etc restaurants within a 10 mile radius of my home. I get bored if I have the same thing over and over and stop eating it. In fact, there have been studies that show that Astronauts actually lose weight because of menu fatigue while they are in space.
I believe Tim is a purist, and also not a foodie. He is content to have the same thing over and over and over and over and… well you get the idea. He’s willing to do whatever it takes to achieve his goal. I’m not like that. I enjoy food. I enjoy good food. So I want to have food that satisfies my palette while slimming my waistline. Sadly, many of the Slow Carb sites and bloggers seem to advocate a similar bland food mentality. I will not be one of those bloggers! My husband LOVES to cook new foods, so he’s the one who typically thinks up the recipes I am going to share with you, but I do occasionally contribute.0