I’m am on day three of my non-diet diet. I don’t like to be boxed in with rules that make my brain spin. So I’m trying something new. I’m not counting calories. I’m not adding points. I’m not microwaving miniscule portions of a precooked-boxed meal. No, I’m not doing any of that typical play by the diet rule book sort of stuff. Then what am I doing? I’m eating whole foods and clean meals. I’m avoiding preservatives and ingredient names of things that I can’t pronounce, let alone even know if they are part of a food group.
I have a confession to make. I’ve only ever lost about 10 pounds by dieting. Sure I’ve lost weight before, but it was the divorce diet– which translates to my weight loss being caused by stress. Since I have no intention of leaving my other half, I need to find another means to lose weight!
My motivation is my family. I chose to have more kids later in life and that means I need to be in tip top shape to keep up with my little brood. I also chose to partner up with a younger man and eventually those 10 years is going to be even more obvious. Hell, if I’m going to be a cougar, I better start looking like one!
And then there is my cholesterol, which is over the top high. And that is really the biggest incentive: not wanting to go on cholesterol medicine again. Lipitor brings it down, but also puts me at risk for cancer. The joys of pharmaceutical side effects!
So as I said, I’m on day three of my non-diet diet. I’m eating more fruits and veggies. I’ve practically eliminated sugar and caffeine. I’m limiting dairy (I no longer put parmesan cheese on everything and anything). I’m 90% plant based. I’m working out at the gym 2 to 3 times per week and trying to get outside with the kids several more times during the week. .. A million little tweaks to my life that I hope add up to making that scale go down!
Here is one of my favorite meals that I made this week. It is based on the recipe, Hearty Winter Potato Soup” from “How it all Vegan” by Tanya Barnard and Sarah Kramer, pg 60.
I added corn and way more garlic than the recipe called for. (I love me some garlic!!) Plus, I crushed the garlic and didn’t just mince it. Also, I added cashew milk, instead of the milk substitute the recipe called for. I think cashew milk is super creamy and I knew it would really make this soup chowder in taste. Which it did. I don’t think anyone would know it was vegan. It’s a super yummy and healthy soup! I will definitely be making it again!
Here is a list of ingredients I used and how I prepared it :
- ground coriander
- ground cumin
- 1 small/med onion
- 1 med red pepper
- 1 cup mushrooms
- 6 med potatoes, peeled and cubed
- Croutons (optional garnish)
- 4 cups vegetable stock
- dried red pepper flakes
- cashew milk
- Bragg’s Liquid Aminos
- dried basil
- olive oil
- crushed garlic, to taste
- 1 can of corn
In a large soup pot sauté the onions, mushrooms, and garlic until onions become translucent.
Add all the spices/seasonings, Bragg’s liquid aminos, corn, cubed potatoes, red pepper, and vegetable stock to the soup pot and bring to a boil. Boil until potatoes are tender, about 20 minutes.
Remove 1 ½ to 2 cups of the soup and blend it with the cashew milk in a blender. Return to pot and simmer for 5 minutes. Serve and garnish with croutons.