Lately I have had to step out of my cooking comfort zone to convert the traditional comfort foods we all love to a Whole 30 approved meals and desserts. I can tell you cauliflower and coconut milk have been by far my best friends. They are great for thickening anything without having to use arrowroot and still adds a nice substance to soups.
I have had to take traditional items like lobster bisque and take all of the “bad” items and had to find a Whole 30 compliant items and replicate the same flavor and taste.
This is a great challenge and even now I am continuing to learn more about different foods and how to manipulate ingredients to make your favorite comfort foods and not feel guilty. Reading and knowing what is in your food is big part of the Whole 30 plan. Its the only “fade” like “diet” that I can get behind. Its a great way to bring awareness to your health.