Rick Barlow's Journal, 17 January 2020

Just started a weight loss soup trial for 7 days. I start with a high protein breakfast then weight loss soup for lunch and dinner. Approx.340g of soup= 180 cals. The soup tastes great, is nutritious and holds me over from meal to meal. My goal is to see how much I can lose in 7 days. Start weight is 188lbs.

Diet Calendar Entry for 17 January 2020:
1437 kcal Fat: 55.62g | Prot: 103.73g | Carb: 141.68g.   Breakfast: Raspberries, Nordica 2% Cottage Cheese, Ground Beef (95% Lean / 5% Fat, Patty, Cooked, Broiled), Chinese Cabbage (Bok-Choy, Pak-Choi), Kefir, Egg. Lunch: Chocolate Covered Graham Crackers, Apricots, Veggi Weight Loss Soup. Dinner: Veggi Weight Loss Soup, Kirkland Signature Extra Lean Cooked Ham, Veggi Weight Loss Soup. Snacks/Other: Half and Half Cream, Raspberries, Coffee with Cream. more...

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Do you mind sharing the recipe? 
20 Jan 20 by member: camaltar
Hi camaltar; This is the soup recipe I use. This is for stove top but I don't have the patience so I put everything in my large slow cooker for 4 to 5 hours and it came out perfect for me. The regimen I follow is a solid hi protein breakfast. For noon I have a large mug ($ store) of soup(approx. 440g) and a small salad to bring me up to around 400 or less cals. For dinner another mug of soup and 125 to 150g of oatmeal or buckwheat for carbs and tryptophan for sleep. I try to keep my cal.s to under 1500/day. I started this on the 17th of this month and was down 2.5 lbs yesterday. It's not easy when the rest of the family is eating roast beef, lasagna, etc, but I've set my mind to reach 175 lbs no matter what. I hope this works for you. Please let me know if you receive this.O.K. appros Vegetable Weight-Loss Soup Rating: 4.41 stars Healthy High Fiber Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 medium carrots, chopped 2 stalks celery, chopped 12 ounces fresh green beans, cut into 1/2-inch pieces 2 cloves garlic, minced 8 cups no-salt-added chicken broth or low-sodium vegetable broth 4 cups chopped kale 2 medium zucchini, chopped 4 Roma tomatoes, seeded and chopped 2 teaspoons red-wine vinegar ¾ teaspoon salt ½ teaspoon ground pepper 8 teaspoons prepared pesto DirectionsStep 1 Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes. Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more. Step 2 Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes. Top each serving of soup with 1 teaspoon pesto.  
20 Jan 20 by member: Rick Barlow
Thank you for the recipe. I’ll try making a batch!!  
21 Jan 20 by member: camaltar
Whats your progress 10days later?? 
27 Jan 20 by member: yasmine_el.jundi
Hi Yasmine. I will be weighing myself first thing tomorrow morning. I donated blood today so I am hoping it helped a bit. Watch for my entry. 
28 Jan 20 by member: Rick Barlow

     
 

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