Whole30 Pho

One thing I’ve always wanted to make was Pho and during my 4th Whole30 was the first time!

I had a large batch of bone broth that I made the weekend before that had to be used so this was the perfect time.

Instead of rice noodles in traditional Pho I used zucchini “noodles” to make this Whole30 compliant. Of course you can use rice noodles if you are not following Whole30. I use a spiralizer but if you have a julienne peeler that works great too!

Whole30 Pho

Serves 4

 

Ingredients:

  • 1 Chunk (thumb size) fresh Ginger, peeled and sliced into chunks
  • 3 Garlic cloves, sliced in half
  • 3 Whole star anise
  • 2 Whole cloves
  • ½ Cinnamon stick
  • 10 Peppercorns
  • 5 Cups Bone broth or whole30 approved broth
  • 12oz cooked, thinly sliced pork sirloin (alternate chicken or beef sirloin)
  • ½ Cup Shitake mushrooms, chopped (alternate white or brown mushrooms)
  • 1 Cup Bok choy, chopped (alternate kale or spinach)
  • ½ Yellow onion, thinly sliced
  • ½ Jalapeno, thinly sliced (seeds removed if you don’t like spicy)
  • 1 Medium Zucchini, spiralized or julienned
  • Cilantro and lime for garnish

Method:

  1. Place ginger, garlic, star anise, cloves, cinnamon stick and peppercorns in large pot with a splash of broth and cook over medium heat until fragrant about 3-5 minutes. Add remaining broth and bring to a boil, reduce heat and simmer for about 30 minutes.
  2. Thinly slice your pork or protein of choice (unless you have some already cooked). I seasoned mine with a little salt, pepper and ground ginger.
  3. Strain the broth removing all the spices and return broth to medium heat. 
  4. Add mushrooms, bok choy, onion and jalapeno and cook for about 10-20 minutes until veggies are soft and flavours develop. 
  5. Spiralize or julienne your zucchini and place into serving bowls.
  6. Ladle soup into bowls over “zoodles” and top with fresh cilantro and lime. Optional add some bean sprouts too!


Hope you enjoy as much as I did. I had leftovers for lunch!

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Homemade Chili

I whipped up this chili by my boyfriends request. He is usually the one that makes the chili in the slow cooker but we only had about an hour to cook so I did it the traditional stovetop way. Turned out delicious, didn’t take many pictures sorry.

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Recipe:

Homemade Chili

Ingredients:
•2-3 pounds ground bison (can use beef, turkey or veggie ground round)
•2tsp Extra virgin olive oil
•4 Celery stalks, chopped
•1 medium Onion, chopped
•2 medium Carrots, chopped
•6 Large Mushrooms, sliced
•1 medium Zucchini, chopped
•2 medium Bell peppers, chopped
•1 Jalapeño, diced (remove seeds if you don’t want spicy or omit)
•4 Garlic cloves, minced
•1 28oz can kidney beans, drained and rinsed
•1 28oz can crushed tomatoes
•1 6oz can tomato paste
•1 cup (1/2 jar) marinara sauce
•1/4 cup chili powder
•2 tsp cumin powder
•1 tsp coconut sugar or choice
•2 tsp onion powder
•2 tsp dried oregano
•1 tsp dried basil
•1/4 tsp cayenne pepper
•1 tsp pink Himalayan salt
•1 tsp fresh ground pepper

Method:
In large soup pot fry oil and ground bison over medium heat until just done (it’s ok for a little pink as you will be cooking more). While bison is cooking chop all your veggies up and then add all prepped veggies to cooked bison  and fry for about 5-10 minutes more until somewhat soft. Add all your seasonings and stir well. Add crushed tomatoes, kidney beans, tomato paste and marinara sauce, stir until well combined. Lower heat and simmer for at least 30-40minutes stirring occasionally. Serve. Makes about 12× 1Cup servings.

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I had leftovers for lunch the next day with ryvita crackers, avocado and cherry tomatoes.

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