Day 7 detox 6/11/13

Breakfast; Chocolate and banana pancake Mess. It's a mess cause I'm rubbish at pancakes lol

2 eggs, a banana, half a scoop of shake powder (mines chocolate) and I added a few gluten free porridge oats... Blended it toghether and cooked it x

Lunch: made a big batch of soup the recipe is bellow but I've also put peppers in mine and used chilli powder instead of chilli flakes 

Roasted Tomato Soup

Ingredients

2.5kg plum tomatoes (or vine ripe tomatoes)

2tbsp coconut oil

1 red onion, peeled and diced

1 tsp dried basil

½ tsp red chill flakes

1 tin of chopped tomatoes

4 yeast free stock cubes, made up

1 bay leaf

Sea salt and grounded pepper, to taste

Method

1. What you’ll need to do first: roast the tomoatoes.

2. Preheat the oven to 400 degrees F.

3. Cut the plum tomatoes in half and toss them into a roasting pan

with the coconut oil, some dried Italian herbs and several peeled

cloves of garlic. Add a generous drizzle of lemon juice.

4. Put into the oven and gather the next ingredients. The tomatoes

should be ready in roughly 45 minutes.

5. Heat the coconut oil over medium heat. Add the onion, garlic and

stir for five minutes. Add the herbs and chilli flakes, and stir for

another minute or two, until the onion is softened. Add the canned

tomatoes and stock. Toss in the bay leaf and season with sea salt and

fresh ground pepper, to taste.

6. Add the oven-roasted tomatoes and garlic, breaking the pieces

apart with a wooden spoon.

7. Cover and bring to a simmer for about 30 to 40 minutes.

8. Discard the bay leaf

9. Puree the soup in a blender then return to the pot. Taste for

seasoning adjustment. Heat thoroughly.

10. If the soup is too thick, add enough hot broth to thin it to the

I added quinoa to it to thicken it up :)

Tea; lemon chicken stir fry and sweet potato wedges