I have been amazed to find that all of the commercially prepared chicken and beef broths contain sugar or some form of sweetener. That’s even true of vegetable broths and bouillon cubes. I’ve made my own chicken broth several times, but that requires a good deal of effort and it takes a long time to cook. I need something on hand that I can use in a pinch.
I discovered a vegetable broth at Harris Teeter the other day–one which has no sugar and meets Whole30 guidelines. It has a rather disgusting consistency and color, but I did use it in the butternut squash soup and as liquid for the barbecue sauce recipe I posted yesterday. It seemed to work fine.
I’m pretty sure that when my 30 days of Whole30 are up, I will go back to using the commercial broth with sugar when I don’t have any homemade on hand. I’ve learned so much on Whole30 about choosing and preparing food with natural ingredients that I plan to adopt as a part of a permanent eating lifestyle, but sugarless broth is just not one of them.
- Breakfast–fried egg in the microwave–I was running late to my Bible study.
- Lunch –Butternut Squash Soup, barbecue chicken legs from last night, applesauce
- Snack–cashews, dates
- Dinner--Hamburger patty; zucchini, squash, and onions sautéed in clarified butter; mixed berries; dates.