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Dairy-Free Tomato Soup (And Some Notes on Non-Competitive Self-Control)

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So here is something I forgot to mention about my competition eating rules in the last post: I ditched dairy.  My boyfriend has been off dairy for quite sometime, mostly because it makes him break out.  And it hasn’t ever done great things for my asthma, so I decided to give dairy-free a shot for at least the length of the competition.  The weirdest part is how much I haven’t missed it as a daily staple.  Sure, I totally love a cheeseburger every now and then, but I don’t really miss my Greek yogurt or cheese sticks like I thought I would.  And my asthma has been a lot better (even through allergy season!), so I’m going to keep dairy in the “treat” category.

Speaking of keeping things in the treat category: I am missing having a specific, measurable reward to work toward.  The great thing about participating in the competition at work was that I had a concrete goal that came with a specific timetable and monetary compensation if I won. Now, the only thing keeping me honest is . . . well. . . me.  The strange part is that I don’t want my lady abs any less, it’s just that there’s nothing on the line if I don’t get them pronto.

Despite constantly thinking “I could eat a giant bar of chocolate if I wanted to” or “I don’t really have to work out today”, I’ve actually managed to carry all of my well-established good habits over into this week.  I have just had to spend a lot more time looking at my fitspiration board on pinterest (link is on the right hand side for anyone needing some motivation) and reminding myself how absolutely crappy I felt after lazing around and binge-eating all last weekend.  My stomach looked puffy for days.

And here’s the biggest thing: I don’t want to screw up my progress by eating poorly.  I’m working really hard at least 4 times a week at CrossFit, and I am not working that hard and dealing with perpetually sore muscles to look the same.  I am working this hard to look better. Fitter. Sexier.  I am also not working this hard to suffer from headaches and nausea after eating a boatload of crap.  I am working this hard to feel as good or better than I look.

So, I persist on my quest for lady abs and optimal health.  This week, luckily, that quest was aided by this delicious soup.  Which, incidentally, was my first successful batch of tomato soup from scratch ever.  And it also helped me use up the rest of the tomatoes my dad gave me from his garden, which were starting to look a bit less than ideal.  Anyways, here’s the recipe.  Make. Eat. Enjoy.

This soup is Whole 30-friendly, Paleo-friendly and Vegan-friendly.

Dairy-Free Tomato Soup

  • 12 large tomatoes (you could use canned tomatoes in a pinch, but I highly recommend roasting fresh ones)
  • olive oil
  • 1 medium sweet onion
  • 2-3 cloves garlic
  • basil (fresh would be best, I only had dried so I used that)
  • 2 bay leaves
  • freshly ground black pepper
  • 1 can full-fat coconut milk

Preheat the oven to 375°.  Cut the tomatoes into halves and toss with olive oil (season with salt and pepper if desired).  Bake for 25-35 minutes until well roasted.

While the tomatoes are roasting, finely chop the onion and garlic and sautee in a large pot.  I let mine begin to caramelize before adding the roasted tomatoes from the oven.  Once all of the tomatoes have been added, let cook on medium heat for 5-10 minutes.  Blend until smooth with an immersion blender (you could transfer to a food processor for this if you don’t have one).  Add coconut milk, bay leaves and as much basil and black pepper as desired.  Turn heat to medium-low, cover (to prevent soup from getting all over your stovetop) and simmer for 15-20 minutes.