As soon as the days start to shorten and evenings turn crisp, I start craving soups — the kind that feel warm and deeply satisfying without being heavy. This roasted tomato and bell pepper soup is one of those dishes that never disappoints. It’s smooth, rich, and perfectly balanced — slightly sweet, a little tangy, and full of roasted flavor. It’s also incredibly easy. The roasting takes a bit of time, but not much effort — you place the vegetables in the oven and let the heat do the work.

A colorful, flavor-packed dish that delivers on every level. Some meals do more than just feed you — they give you a real boost. This one does exactly that. It’s one of my favorite ways to add more plant variety into the week — something I’m always aiming for. You’ve probably heard the idea of getting 30 different plants a week for gut health and overall vitality. So once or twice a week, I make a meal like this — packed with different colors, textures, and nutrients, all on one plate.

If you feel like every day there’s a new nutrition “rule” — “eat more protein,” “fast for 16 hours,” “no carbs at dinner” — I totally understand. It’s exhausting. And it leaves you asking: What actually works — sustainably — for energy, well-being, and aging well? Spoiler alert: It’s not the extremes. It’s not eliminating whole food groups or piling on one macronutrient like protein. The real impact lies in balance, variety, and simple systems that support consistency over time.