So I have a confession. I’m on day 16 of my Whole30, and I’m not impressed. I’m still gonna stick it out, because I’m stubborn, and I’m hoping maybe the results are coming and I’m just not there yet. According to their “Whole30 Timeline” on their website, this is the time I’m supposed to feel “Tiger Blood.” I’m not even really sure what that means, but I don’t think I have it.
But maybe….I wasn’t as far “off the wagon” as I thought I was? And maybe…having a little bit of lax and bend in your life is good for your mental and physical health?
I’m not saying eat a cupcake every day. But I do think there’s something to be said for having a bit of balance in your life. Which explains why the model for my blog is about scaling things to fit your lifestyle. I think we can all agree that Whole365 is not a sustainable thing!
For the first 11 days, my face broke out worse than it had in months, I was tired, cranky, and really just wanted a cup of coffee with a spoonful of coconut sugar and a splash of heavy cream. But, I resisted, tried to convince myself that my body was “purging all the bad stuff, ” and to keep on keepin’ on.
So here I am, day 16. I’m less cranky and less tired. My sugar cravings are definitely dwindling, and I can notice a few changes in my taste buds. Stay tuned for how the next two weeks go!
Moving on. I love roasted red peppers. They might be my second favorite vegetable, with brussel sprouts taking the lead by far. All the roasted red pepper soups I find in the store are full of sugar and additives, and I was craving something warm and comfort-food like in our uncharacteristically cold weather, so I made my own! The roasted red peppers give it a bit of a smoky flavor, while the sundried tomatoes add a bit of sweetness to it.
This roasted red pepper soup is the perfect warm soup for a cold night. It makes a bunch, so it’s also great for freezing and having on hand as a last-minute meal!
- Preheat the oven to 425°.
- Cut the bell peppers in half and remove the ribs and seeds. Peel the onion, and cut both ends off the head of garlic, leaving the cloves intact.
Wrap the onion and garlic in foil, giving the garlic a healthy drizzle of olive oil.
- Bake for 30 mins, or until the peppers have a good char and the onion and garlic are tender. If necessary, remove the peppers from the pan and roast the onion and garlic a few minutes more.
- While the garlic and onion cool, in a large stockpot combine the water, bay leaf, oregano, salt, pepper, and sundried tomatoes in a pot over medium heat.
- Chop the red peppers and onion into chunks. Squeeze the cloves of garlic out through the larger end and add all 3 to the pot.
- Turn up the heat and bring to a boil, then reduce heat and simmer for an hour.
- Remove the bay leaf from the pot, then using a blender, puree the soup in small batches until smooth.
- Whisk in the arrowroot powder until the soup thickens.
- Store in the fridge for up to a week, or freeze for up to 1 year!