Down 2 lbs in 3 days.....and I cheated!!

Imagine my surprise when I stepped on the scale this morning to find the numbers down two pounds. I started up on the FMD eating plan just 3 short days ago and each day I fell off the wagon and ate, but more often drank, something not on the plan.  And I still lost weight!!

You gotta just love an eating plan that works hard even when you don't.  Phase 2 breakfasts are the hardest for me.  I am sitting here at 8 am eating leftover roasted chicken and broccoli.  Why is it that I have been programmed that leftover pizza is a perfectly fine breakfast but leftover meat and veggies is not?   

Today, I'm going to share a wonderful soup recipe that makes you feel like you are cheating but you aren't.  Unless you garnish with a dollop of Greek yogurt but that is just a tiny cheat and you can always leave that off.  It is friendly for both Phase 1 as written here or Phase 3 if you saute your veggies in olive oil as in the original recipe.  Either way it is delicious and nutritious.  This recipe made enough for six first course servings, with three of the six asking for seconds, and 2 lunch portions.  

Roasted Sweet Potato Soup

adapted from Whole Living

4 lg. Sweet Potatoes

1 med. onion, sliced

salt and pepper to taste

3 mini yellow bell peppers, seeded and sliced

1 lg. jalapeno pepper, seeded and sliced

2 lg. garlic cloves, minced

8 c. vegetable broth

2 t. white wine vinegar

1 t. honey

1/4 t. curry powder

1 med tart apple, cored, peeled and cut into small dice

6 oz. plain Greek yogurt

Chopped mint leaves

Place potatoes on a baking sheet and roast in a preheated 400* oven for about an hour, until easily pierced with a fork.  Remove from oven and cut in half to allow to cool enough to handle. Remove the flesh from the skins.

Place the onions in a skillet with a tablespoon or two of the vegetable broth.  Cook over med heat until onions are caramelized, about 20 minutes, stirring occasionally.  Add the peppers, jalapeno and garlic, cook and stir for a few minutes.  Add the broth and the potato.  Bring to a boil, reduce heat and simmer for about 20-30 minutes. 

Working in batches, puree the soup in a blender and place into a clean pot.  Taste and adjust seasonings. 

In a small saucepan, heat the vinegar, honey and curry powder to a boil.  Add the apple.  Cook and stir for one minute, remove from heat.

Ladle the soup into bowls and garnish with the curried apples, a dollop of yogurt and a sprinkle of mint.  Print Recipe