START to downsize

Last week I wrote how I’d decided to outline my own how-to plan to pursue the ultimate type of downsizing, by getting to and maintaining the proper weight for my age and height.

In today’s article, Downsizing Tips – Start Your New, Downsized Life Today, Week 1 Results!, I’ll share my findings:

Week 1 weight loss – 2.5 pounds

Totally acceptable result, based on an average daily caloric intake this week of 1300 calories and three days of exercise.

As I mentioned in last week’s post, this project will be a marathon, not a sprint, and along the way I’ll be learning how to change my way of approaching food.

I had decided to have five vegetable servings per day, and having a large salad for one meal each day helped achieve that goal.

This week I thought I’d add a couple of soups to my menu options, so I’ve chosen  Vegetarian Lentil and Country Mama’s Chicken Noodle soups, both from Eating Well For Only $2 A Day, by Chris & Trisha Tecmire, the subject of a recent START To Downsize Book Review.

Here are the recipes -

Vegetarian Lentil Soup

1. Wash the lentils and place them in a large stock pot, along with the water and tomato sauce.
2. In a large skillet, heat the oil over medium heat.  Saute the garlic, onion, celery, carrot, fennel seed, bay leaves, thyme, coriander, and pepper for about 10 minutes until all vegetables are cooked and soft.
3. Put all the ingredients in the stock pot.
4. Bring to a boil over high heat.  Lower the heat to low/medium low, cover, and simmer for 30 minutes.  Check the rice to make sure it’s fully cooked.  Discard the bay leaves before serving.

The lentil soup was delicious, with the fennel seed and coriander providing a brightness that was delightful!

Country Mama’s Chicken Noodle Soup

1. Boil the leg quarter (skin & bone included), salt, and water on medium low for 1 hour while covered, until the meat is about to fall off the bone.
2. Remove the chicken from the broth and let it cool slightly before removing the meat from the bone.  Strain the broth, skimming the fat, and add enough water to make 6-1/2 cups of broth.
3. Heat the vegetable oil in a large saucepan over medium heat.  Saute the celery, onion, garlic, bay leaves, nutmeg, and black pepper a few minutes until the onions are soft.  Give the onions a head start on the other items.
4. Add the deboned chicken, the sauteed mixture, and the sliced carrots to the broth.  Bring to a boil over high heat, then lower the heat to medium low and simmer for 30 minutes.
5. NOODLES – Mix the flour and salt together and place in a pile on the counter with a well in the center.
6. Add the oil and egg to the center and mix everything together with your fingers.
7. Add water a little at a time until you get a doughy consistency.  Roll flat (about 1/4 inch thick) and use a pizza cutter to cut into 1/2 inch squares.
8. Bring the soup back to a boil over medium high heat and add the noodles, cooking about 5 minutes.  Remove bay leaves, Salt to taste.

Don’t be afraid of making the noodles; I’ve never done it before today and it’s really simple – just do what the directions tell you.  They take about 2 minutes to make and, when cooked,  they’re like little pillows, soft and yummy! 

Note:  I didn’t have any nutmeg in the house, so I couldn’t add it, but the soup was still great!

Both soups are super!  I froze all the extra in 1-cup servings, ready for reheating.  Serve either with a tossed salad and you’ll have a meal to rival the best of any restaurant’s soup and salad combo, at a fraction of the price!

Let today’s “Downsizing Tips – Start Your New, Downsized Life Today – Week 1 Results!”, help you to achieve your personal goals.  We’ll work together and get it done!

Kate