Soup, Salad, and Sushi

Hi all! I would love to say I have a full-fledged blog, but for now I’m simply too busy so I like to share and communicate through Instagram – I’m @onmollysplate. Quick bio, I’m 26 years old, I live in Brookline, MA, and I recently finished my masters’ degree in nutrition at Boston University. I am also a registered dietitian!

I fell into nutrition after being diagnosed with multiple food allergies in 2011, at age 18. Dietary restrictions are now my passion! This post is going to play homage to the spring season, with lighter fare that still packs a TON of flavor. I’ve dubbed it “soup, salad, and sushi” – so here we go!

My first recipe has to do with Passover, which has always been a very important holiday for my family. I did a lot of brainstorming on how to remake a classic, matzoh ball soup. I finally figured it out – classic chicken soup, pack it full of vegetables, and boil very small, round, golden potatoes ‘til tender as can be. You get the feeling of the classic soup whilst still staying healthy + veggie packed!


Whole30 Matzoh Ball Soup (Warning: This makes a LOT of soup. Feel free to cut recipe in half if not cooking for a crowd!)

Ingredients:

2 tablespoons good quality olive oil

2 cloves garlic, minced

1 cup chopped onions

2 cups chopped carrots

2 cups chopped celery

1 gallon chicken stock (homemade or store bought)

2 pounds small golden potatoes, as round as possible, rinsed (Note: You don’t have to use these cute little round guys, I just found that they looked the most like matzoh balls. Feel free to sub red bliss potatoes, chopped Idaho potatoes, or radishes for a lower carb option.)

Salt and pepper, to taste

Shredded cooked chicken (about 3-4 cups. Can be white or dark meat)

Chopped parsley, to garnish

Directions:

Heat olive oil in large pot over medium high Heat. Add garlic and onion and cook until softened, about 5 minutes. Add remaining vegetables and cook until softened, about 15 minutes. Add in chicken stock and potatoes. Bring to a boil until potatoes are tender, about 20-25 minutes. Add a good dash of salt and pepper to taste. After potatoes are cooked, reduce heat and simmer for 10-15 minutes to ensure everything is cooked. Turn off heat and add it shredded cooked chicken. Serve hot, garnish with fresh parsley, if desired.

Ok so, we did our soup, what about our salad?? Today’s spring-inspired dish is something I get asked to make for every cookout, birthday, and barbecue, especially in the spring and summer. It’s a lemon and dill potato salad and it’s out of this world!! Simple to whip up and it only gets better as it sits in the fridge. Hope everyone likes it!

Lemony Potato Salad

Ingredients:

2 pounds of potatoes of your choice, rinsed (I opt not to peel potatoes as the skin contains nutrients)

-Lower carb options: 2 pounds radishes, rinsed, or 2 heads of cauliflower, chopped small

1 cup Whole30 compliant mayo

1/3 cup fresh squeezed lemon juice

1/3 cup minced shallot

4 cloves minced garlic

1/2 cup chopped dill

Salt + pepper, to taste

Directions:

Cook potatoes or substitute however you like – I often prick with a fork and microwave to save time, but you can steam or boil as well! Allow potatoes to cool. While potatoes are cooling, combine all other ingredients. You should have a thick dressing! When cooled, chop potatoes into bite-sized pieces. Mix potatoes + dressing until well combined. Add salt + pepper to taste. This can sit in the fridge for at least 3-4 day’s and only gets better as it sits!!

And our third S of our alliteration filled blog post – SUSHI! When the weather warms up, nothing quite beats some cold sushi to cool you down (though honestly, I eat sushi all year long). This isn’t so much a recipe, but more of a “sushi idea talk” – quick anecdote, in college I found myself spending way too much money on sushi each week, so I taught myself how to make it. My friends were so impressed, I ended up selling sushi all around campus and delivered in my ancient minivan. I’ve come a long way since then, and here are my top ideas, tips, and tricks for sushi making during Whole30!

  1. Sushi rolls – If you want a classic roll, the trick is to mix steamed cauliflower rice with a binder – this can be mashed avocado, cashew cream, Kite Hill cream cheese, or even some coconut cream. Then it will get sticky and you can place onto seaweed! Fill with any raw veggie, sushi grade fish, cooked shrimp, smoked salmon, avocado, mango, baked sweet potato, or even canned tuna or shredded chicken! Dip into coconut aminos (or make a Whole30 spicy mayo!) and enjoy!

  2. Sashimi – This is the easiest. Simply buy your fish, slice carefully (against the grain, i.e. the opposite way of the marbling), and serve with sliced avocado, dipping sauces, and cucumber and carrot slices

  3. Poke bowls – This is a crowd pleaser! Cube your fish (or cooked shrimp, scallops, etc), and mix with whatever you like – I use coconut aminos, fresh ginger, garlic, cilantro, homemade siracha, scallions, mango, and cucumber. Serve over steamed cauliflower rice with sliced avocado + shredded carrots!

  4. Don’t like fish? Make a veggie sushi side! Make rolls with just veggies, have some veggies to dip into spicy mayo, or you can even use hearts of palm to be mock fish in your poke!

Thanks for bearing with me everyone! As mentioned above, you can find me on Instagram @onmollysplate – Feel free to reach out any time!!