This year you don’t have to make a choice. You don’t have to either love your body in the buff or love bulky sweaters that hide a few extra pounds. We are made to believe that in colder climates and seasons centred around holiday meals, fireplaces, TV season premieres, baking, and generally less active indoor activities, that weight gain is inevitable. I’m here to share that it is a false belief, and if you so choose it can end today. This year on Thanksgiving was the first time ever that I didn’t eat until I felt “ugh!” and I skipped dessert. Sounds like no fun right? Wrong! I felt really good. I still ate too much, but not “Ugh! Why did I do this?” too much. And I had some dessert for breakfast next morning. Not the healthiest, but it’s the holidays and not even your Fitness Coach wants to miss out. But you see I didn’t miss out on any of the flavours of the season, and I never felt more stuffed than the turkey, nor guilty about enjoying the season, in fact I prolonged it! When I weighed in Monday I was actually 2 lbs lighter than last week, and my sweaters are fitting beautifully, not hiding me! So, it’s not all black and white, you can have both, and feel awesome! What will you choose for this sweater season?
Roasted Red Pepper and Tomato Soup
2 tbsp. Extra Virgin Olive Oil
2 whole red peppers
2 cloves of garlic, minced
1 small onion, minced
1 can of whole tomatoes
2 tbsp. chopped fresh basil (2tsp dried)
Salt and Pepper to taste
Parmesan Cheese to garnish
1. Rub oil all over peppers and bake in a 350 degree oven until soft, about 45 mins.
2. Let peppers cool to touch and peel off skin. Chop roughly.
3. Sautee the onions and garlic in the remaining oil on medium to low until onions soften and become translucent.
4. Add peppers to the pot. (fun part!) Squeeze each tomato into the pot (don’t get squirted!) and add the juice. Stir and let simmer for 20 mins.
5. Puree. Add basil, salt and pepper and lightly simmer for 10 more minutes.
6. Serve hot, garnished with Parmesan cheese.