My boyfriend Johnny could not stop laughing when I sent him a picture of my swollen face this morning and claims that I look like quagmire from Family Guy.... I was sent this in reply...
It was the perfect time to get it done because I am in a low intensity period for training. Infections in wisdom teeth are very common in young athletes and can hinder performance quite substantially. Mine had been giving me some bother for a few months so I am quite glad to get rid of it because I don't want it to continue flaring up during winter training.
Now the difficulty comes with getting good nutrition when I can't really open my mouth to fit a spoon in. I have been on the liquid diet for the past 48hrs and definitely not enjoying it. I am trying to get as much vitamins, minerals and protein into my body as possible by whizzing up smoothies and juices which I normally wouldn't be a big fan of. I definitely like proper solid food, and choose normal food over shakes, drinks and bars for recovery, so this is not exactly enjoyable for me.
Saying that I have whipped up some tasty soup for tonight that will hopefully make me feel less chipmunk more human. This is not just for those who have had a recent tooth extraction, but it's a great recipe for easy lunches in the winter months. Obviously yesterday and today were lovely (dry and not freezing) in Northern Ireland and soup may not be appropriate!! I know I would love to be chomping on some BBQ!
Roasted Red Pepper and Tomato Soup
This recipe is loosely based on a deliciously Ella recipe that I found on her app. I think some of the recipes are a bit bland so I have tweaked it to make it tastier and more substantial. It's really easy as its all done in the oven in one tray. To make this a filling lunch I would top with some shredded cooked chicken or having it with a sandwich or salad.
It is kind of like hienz tomato soup but with proper vegetables, so it is the perfect comfort food!
Ingredients
6 medium tomatoes
2 red peppers
1/2 white onion
2 celery sticks
1 garlic clove- left whole
1tsp dried thyme
Small handful basil leaves roughly chopped
Few Rosemary sprigs chopped
1 tbsp Olive oil
Salt
Pepper
Chilli flakes
Vegetable stock or water
2 tbsp tomato purée
2 tbsp cider vinegar
Method
1. Preheat oven to 190•C
2. De-seed red pepper and cut into 4-6 bits. Quarter tomatoes and place both on a large baking tray.
3. Finely slice onion and chop celery into thin slices. Add to baking tray.
4. Peel garlic clove and place in tray along with the herbs. Drizzle over oil, season with salt, pepper and chilli flakes.
5. Mix well to coat and spread out in an even layer on the tray.
7. Place in top rack of the oven and roast for 30 minutes.
8. After this time take out and leave to cool for 5 mins then peel some of the thin skin off the peppers. (This is not essential but will give the soup a better texture- I usually just try to take off some of it).
9. Turn the oven up to 200•C. Spread out the peppers tomatoes and onions then return to the oven for 5-10 minutes or until the onions have taken on more colour and the tomato skin has browned slightly.
10. Place the roasted vegetables into either a saucepan and purée with a handheld blender until smooth OR a food processor. You will need to add some of the hot stock as you go- 300ml or less to ensure it is the right consistency.
11. Finally stir through the tomato purée, vinegar and season if needed.
I have no pictures of this yummy soup but you can take my word for it, it is that amazing, almost radioactive orange colour that the famous Heinz soup is!
Also major congratulations to my training partners and friends Christine and Michael on the birth of their baby boy!
Enjoy,
Katie x
