Well, I’m still around.
Still in limbo, and still not quite in the right frame of mind to blog.
But there has been something on my mind. And that is the fact that if I continue “stress-eating” as I have been for the past three weeks, there is a very good chance I’m not going to fit into that bridesmaid dress next Saturday.
I need to focus on eating better for the next week and a half – and beyond! I need to get back to doing what works for me.
And what has been one of my main keys to success since I embarked on this current weight-loss adventure last August?
The Women’s World Magazine Fat Flush Soup!!
Guys, trust me…if you like Chili, you’ll love this soup. My mom discovered it in her copy of the magazine last fall, and we’ve been eating it ever since.
Here’s the recipe:
Women’s World Fat Flush Soup
2 tsp. Olive Oil
1 ¼ lbs. Lean ground beef, turkey or chicken
1 onion, chopped
3 cloves garlic, chopped
1 bell pepper, seeded & chopped
8 oz. Mushrooms, chopped
1 14 oz. Can crushed tomatoes
1 32 oz. Bottle reduced sodium tomato or vegetable juice
1 14 oz. Can beans, rinsed and drained (Kidney)
1 Tbsp. Ground Cumin
1/8 Tsp. Cayenne (to taste)
¼ cup each fresh cilantro and parsley, chopped (I used parsley flakes, and I skip the cilantro)
In a stock pot, heat olive oil over medium-high heat. Sautee meat until cooked through. Drain and set aside. Sautee onions, garlic, pepper, and mushrooms until soft.
Stir in remaining ingredients, except cilantro and parsley. Cover & simmer for 20 minutes. Stir in cilantro & parsley. Cover & simmer for 10 minutes longer. Store soup in fridge up to 5 days. Also freezes well. Makes 16 cups.
1 serving = 3 cups.
Fat 9 g, Cholesterol 65.8 mg, Sodium 1185 mg, Fiber 8 g, Protein 31 g, Carbs 30 g
I love Chili, so this soup tastes amazing to me. It’s thick and hearty and oh-so-yummy; perfect for this chilly winter days! And the serving size?! 3 cups?! That’s a LOT of soup! I usually only eat about half of that for lunch or supper.
My only issue with it is that I’m not a huge fan of mushrooms, but I’m trying to teach myself to eat them. That being said, I’ve started dreading eating the soup, only because of the mushrooms. So the next pot I make, I’m going to try subbing sliced carrots instead of the mushrooms.
There is also a whole diet plan to go with the soup, which I have not been following carefully. I’ve only been having a bowl of this once every few days.
(Ha! I’m a big, fat liar. I don’t think I've eaten it once in the past three weeks, but I intend to get back at it!)
But my mom and I both swear that on the days when we eat the soup, we lose weight.
It’s like magic.
Here are the basics:
1. A protein-rich breakfast
2. 2 daily servings of soup
3. Fat-flushing snacks
Breakfast – choose one daily
•Eggs: 2 eggs plus ½ cup mixed veggies
•Fat Flush Body Protein smoothie:
In blender, mix
1 scoop Fat Flush Body Protein
8-10 oz. water
1 –1 ½ cups frozen or fresh berries
1 tablespoon flaxseed oil
2 tablespoons ground flax seeds or chia
Ice cubes (optional)
•Greek Yogurt: 1 ½ cups each fat-free Greek yogurt and berries
Lunch – enjoy daily
1 serving Fat Flush Soup
Dinner – enjoy daily
1 serving Fat Flush Soup
Snacks – choose two daily
•Unlimited veggies with salsa
•Garden salad with 1 tsp. olive oil and fresh lemon or vinegar to taste
•1 hard-boiled egg
•1 piece fruit
Anyways, I’ve mentioned this soup to a few of my friends, and have been asked for the recipe time and time again, so I thought I would share it with you!
If you decide try it, let me know if you enjoy it! :)