You know those flexitarian types? I think that means they mostly don’t eat meat, yes? Well I’m a paleo-flexitarian, as in I try to eat paleo but my love for dairy and sugar sometimes gets the best of me. During the week, however, I like to try to keep it all clean.

During the week I’m also an asshole and all, “I’m tired, I’m whiny, I don’t FEEL like cooking.” This is a problem for the normal gluten-free girl, and is just slightly more irritating when I’m also ditching dairy, sugar, grains, and booze (again, during the week. I go crazy on the weekends. Watch out, gluten-free Oreo-flavored vodka!). So I’ve come up with a few “in my pocket” meals that are so easy that I can prep on Sunday, and just toss in during the week. Yes, I do feel like Suzy Homemaker, thank you!

Pork loin is one of those amazoids cuts of meat that tastes fantastic with very little effort. I do like to brine it the day before (or morning before, or hour before) with orange juice, salt, pepper, garlic, apple cider and a sliced up onion to give it maximum flavor, but honestly, you can salt and pepper that sucker and throw it on the grill just as easily. So that’s that! 8 minutes on each side, baby and your pork loin is perfectly cooked.

The other part of this delish and easy meal is a standard in our home ever since I stumbled upon the recipe on Pinterest. I can no longer find it, which means I cannot properly credit the genius that first pinned this sweet potato soup, but if you know who it is please let me know and I’ll pat that chef on the back. As soon as I’m finished eating. My husband says this is his most favorite soup ever, so there’s that endorsement.

I baked a sweet potato in the oven on Sunday so I would have it ready, but if you’ve got an hour to kill before you want dinner, you can throw that ‘tater right in the oven for a good bake. Just put the oven on 400, poke some holes in your sweet potato and wrap it in foil and bake for 30-40 minutes. This is the most labor intensive part of this whole meal. After it’s all done, you just throw your soft sweetie in a blender along with a few other ingredients and, bam, you’ve got a seriously easy and delicious soup. Srsly.

This will fill you up, satisfy all those flavor cravings in no time. I swear. No, I really, really swear.

Gluten-Free Paleo Sweet Potato Soup

Prep time: 5 minutes + 30 minutes baking Cook time: Just heat and serve

Ingredients:

1 large baked sweet potato

1/4 cup almond milk

1/4 cup gluten-free chicken broth

1 chipotle pepper, sliced and in adobe sauce

Salt & black pepper to taste

Avocado for garnish

1. Bake sweet potato until it’s no longer firm to the touch. Carefully remove skin from the potato and place potato in a blender or food processor.

2. Add almond milk, gf chicken broth, chipotle pepper in its sauce and blend to liquify. Add more liquid of your choice if you wish to have a thinner soup. Salt and pepper to taste.

3. Pour soup into two bowls if it’s still warm from baking, otherwise heat up on stove top or microwave to desired temperature. Garnish with diced avocado.

Makes: 2 servings