This is not a meal. Is it delicious? Yes. Is it nutritious? Well, duh. But it still isn’t going to count as breakfast. Except it does, and I wasn’t even all that hungry after! What?!? I know. Clearly, this whole reset thing is tricking my brain into thinking that I don’t need pleasure at mealtime any longer. Win?
It’s week two people, and it’s all fruits and vegetables, all the time. Can you believe I’m still doing this? Me neither, but I’m kind of okay. My trainer keeps on keepin’ on and allows me to bitch and moan whenever the mood strikes me. Which is daily. Other than that, it’s kind of like putting my head down and doing some gluten-free, and vegan grazing.
I’ll be honest. For about 70% of the day I’m all, oooh, my sweet potato and red pepper bisque is sooo delicious. Lookee!
Then the other 30% of the time I’m yelling at my husband because what I really want is ricotta and honey on a crostini with a glass of vino. Or a steak. Why don’t I want cake? That, I’m not understanding. I thought my sugar craving would be my doing-in. Yet I’m still not trying to justify eating a gluten-free donut.
Also, I’ve been perfecting my sushi making. I did use a dull knife to cut this roll up, so I’m not going to show you the final result until my big “Gluten-Free Sushi” post I’ll do at some point when I’m thinking more clearly. So here’s the beginning –
Even though I’m mourning my wine and cheese, I still have to say that sweet potato and roasted red pepper bisque rocked my world a little bit. So I’m going to tell you how you too can whip this healthy soup up right in your own kitchen. It’s probably cold and all where you are, so enjoy this gluten-free warm up. And whatever other meat-, chocolate-, or cheese-filled treats you’ve got on tap for this week. Lucky jerks.
Gluten-Free Sweet Potato & Red Pepper Bisque
from the Beach Body Ultimate Reset
Prep time: 10 minutes Cook time: 20 minutes
1 sweet potato
1/4 red bell pepper
1 cup gluten-free vegetable broth
1 teaspoon ginger root, grated
1 1/2 teaspoons extra virgin olive oil
2 teaspoon gluten-free miso paste diluted in hot water
1/2 teaspoon wheat-free tamari
Sea salt to taste
1. Peel and cube sweet potatoes, and put in boiling water. Cook for 7-12 minutes or until a fork goes in easily.
2. While potatoes are cooking, roast a red bell pepper on a grill or stove top, turning to evenly char the outside. While the pepper is still hot, put it in a bowl and cover with a towel for 10 minutes to steam. Run the pepper under cold water to remove the skin. Then remove seeds, cut in quarters, and set one quarter aside.
3. Place the sweet potato, 1/4 of the pepper, gluten-free vegetable broth, ginger, oil, and gluten-free miso blend in a blender and liquefy. Add more liquid if you would like a thin consistency.
4. Transfer to a pot and heat on low until thoroughly hot. Add wheat-free tamari, and salt to taste.
Makes: 2 servings