Ultimate Reset Day 12 I want a BEER!

As our journey through The Ultimate Reset continues, we have learned how to eat better, how to plan meals and how to remember to take supplements everyday. Together, we have consumed approximately 24 gallons of water.  ( Yes we now have a drinking problem along with a peeing problem)

Our weight is down and our clothes are looser .  We are starting to feel good.  It's amazing how food can effect the way you feel.  By only eating "clean whole " foods and no meat or dairy, we have had a sense of "well being"  and happiness.  There were times it got a little rough and the daily stresses made us long for a nice cold beer but we didn't cave in!  We stuck to our guns even while bowling again this week.

We have learned that just fruit for breakfast isn't quite enough for Jim most days,so I added 1 cup of oatmeal  and that seems to keep him satisfied until lunch

 I have enjoyed chickpeas and avocado with kale for breakfast and found I Love it!  Very satisfying and yummy.

You should really try it !!! You can even mash the chickpeas and mix it with the avocado.



I have been able to use my Ninja Blender for meal preps and have discovered how easy it is to make soups and bisque

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The Sweet Potato and Roasted Red Pepper Bisque was very good and satisfying. Served it with sauteed apparatus with almonds. We will definitely have this again!

We will start back with our run training this weekend ( have to still go easy for a week or so as our bodies are still getting used to the new changes)  . We are hoping with this new way of eating and the weight loss, that we will gain more strength and endurance and who knows.. maybe some new PR's will come out of it!

More to come as the days continue.. and yes...a cold Corona is still on my mind...


Pam

Sweet Potato and Roasted Red Pepper Bisque

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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.

Nutrition

• 220 calories
• 7 g fat
• 1 g saturated fat
• 0 mg cholesterol
• 530 mg sodium
• 35 g carbohydrate
• 6 g fiber
• 3 g protein
• 509 mg potassium