Day 3 of Whole 30 was certainly better than Day 2. I felt the roots of a headache trying to take hold all day, but it never really developed into a full fledged headache. The most notable thing about Day 3 is that all I wanted for breakfast were pancakes. Or waffles. Or biscuits and gravy. You get the idea. As a result I stubbornly refused to eat my sweet potato hash and ended up really hungry mid morning before breaking down and eating 3 eggs. Not a complete failure of a morning (at least I didn’t give in to my craving!), but I would prefer that in the future I choose to just eat something healthy rather than nothing at all. Don’t get me wrong, I think the sweet potato hash I’ve been eating for breakfast this week is really delicious, however as I was craving pancakes I just couldn’t imagine the sweet potato hash being satisfying. Even though it totally would have been.
As mentioned in my Whole 30: Day 2 post, I’ve been enjoying taco soup for lunch this week. This soup is really filling, and is packed full of veggies, protein, and bone broth. I’m typically the type of person that gets bored with eating the same thing for lunch every day of the week (though I try to just because I find that it’s so much easier to plan one or two lunches per week than five or seven), however I’ve been looking forward to this soup every day. It’s a cinch to prepare whether you choose to make a big pot all at once or prepare a single serving at a time (which is what I’ve been doing.) Though this soup will be satisfying any time of the year, try to make it before winter wraps up and the weather is still cool out as it will be especially warm and comforting. I don’t know about you, but as soon as the weather starts warming up I’m ready to bid farewell to warm soups and embrace the new season of veggies that are arriving by grilling out as much as possible. But for now, enjoy taco soup!
This recipe calls for beef bone broth. If you have other homemade broth, try it instead. Or if you only have access to store bought broth/stock, try to find one that has a pretty simple ingredient list such as the Pacific brand (found at most major grocery stores, including Costco.) The Pacific brand includes cane sugar as an ingredient, however the grams of sugar on the nutrition label are zero. I think it’s frustrating trying to buy store bought stock as nearly all of them include sugar (why?!) and many contain a bunch of other added ingredients that I’d prefer left out of my broth. Anyway, off that tangent (for now!) and on to the recipe!
- 1 Tbsp olive oil
- I small onion
- ½ tsp ancho chile pepper (or chipotle chile pepper if you want more heat)
- ½ tsp cumin
- ½ tsp sea salt
- ½ small zucchini, roughly chopped
- ¼ bell pepper, roughly chopped
- 4 oz cooked ground beef
- ¾ cup beef bone broth
- 2 Tbsp red onion, finely diced
- 2 Tbsp cilantro, chopped
- ½ avocado, diced
- Cook ground beef in a large frying pan over medium heat until brown and no pink remains. If you're making single servings of this recipe throughout the week, store leftover cooked ground beef in the fridge to have on hand for the rest of the week.
- Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the chile pepper, cumin, and salt to the onions and sauté about 30 seconds longer.
- Add the zucchini, bell pepper, and cooked ground beef and toss with the onions and spices.
- Add the broth and simmer for 10 minutes.
- Serve topped with the red onion, cilantro, and avocado.