Serenity

 Yesterday - Phase 3, Day 16 (Ultimate Reset)

Since a friend of mine requested yesterday's blog, going to knock out two today. (Hi, Jennifer. ;))

Yesterday I had to get out and take care of some school business, and I felt really good! Less stressed and able to calmly consider all information that came my way. That sounds ominous. Nothing major happened, all good going into the new year! But I have changed - for the better! I don't feel nearly as uptight or unfocused. Tackling whatever comes seems doable. Almost as if time as slowed down a bit, and I don't feel like everything has to be done RIGHT NOW. Doing well with the fruits and vegetables. The plan allowed for some grain yesterday, so I had a small bowl of brown rice with dinner (curries cauliflower and sauteed green beans - recipe tonight). I have a full day of meetings today, so it will be interesting to see how it goes (will I still be able to slow down and appreciate the opportunity to enjoy the camaraderie of the awesome people with whom I work). Life is too short. Today will never come again.

I woke up early this morning - 5:30 - on my own - no alarm - very refreshed! Going to have half a banana, frozen grapes (taste like candy), freshly squeezed orange juice, and cantaloupe.

Will add a recipe since I have a little extra time this morning.

Not sure if I shared this before, but it is one of my favorites. Will be making much more of this especially this winter! I know there is a picture on a previous blog from when we made it the first time.

SWEET POTATO and ROASTED RED PEPPER BISQUE
(makes 1 serving)

Ingredients
1 sweet potato (aka garnet yam)
¼ red bell pepper
1 cup vegetable broth or water
1 tsp. finely grated peeled ginger root
1½ tsp. extra virgin olive oil
2 tsp. miso paste, diluted in 1 tsp. hot water
Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

Directions

Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.

Recipe from Beachbody's Ultimate Reset

Have a great day!