For those that are participating, how are you all doing with keeping up with reading your response cards and sitting down to eat? I did pretty good with sitting down, better than I have in a long time, but I totally lost it on a grocery shopping trip at Whole Foods with my three kids at 4:30 in the afternoon. I was really hungry, so were they after a long day at camp, and I had gotten all of them a treat (vegan of course, but full of sugar nonetheless).
I proceeded to eat, as I walked around Whole Foods, a full half of one of their treats AND a mess of pretzels that were available for the pickin’.
The old me would have beat myself to hell, figured I could never stick to Eat to Live, and continue for however many days to eat whatever came my way. But the massive problem with that is the stress it causes us. So much stress that we never see the situation for what it is, a learning opportunity. We need to free ourselves of the hate talk and instead, take a deep breath and think about how, next time, things could go differently.
Next time, I can bring apples for all of us to eat before we go into the market. Or maybe there just shouldn’t be a next time.
And instead of dwelling on the negatives from yesterday, I can focus on the positives, just like Beck insists that we do. We need to give ourselves credit, in our head, every time we make a good food decision, resist unplanned eating or overeating. Like this, “Wow, Wendy, that was awesome that you resisted eating the &#^$%@ on the kitchen table at work just now! Good going!”
Here’s the reason I schlepped my kids to Whole Foods after work and before dinner: I needed mushrooms. I wanted to make a big batch of my Energy Soup. It has been a major weapon in my weight loss arsenal and I cannot remember the last time I made it. For real, that is not winning behavior. But I fixed that yesterday. Credit!
Healthy Girl’s Energy Soup
makes 10 servings (2 cups of soup per serving)
1 very large yellow onion, chopped
4 cloves if garlic, smashed
vegetable broth for sauteing
8 cups vegetable broth (2 boxes)
6 medium sized zucchini, cut into cubes
1 package mushrooms, cut into chunks if mushrooms are large
3 big handfuls kale, washed and rough chopped
1 bag fresh spinach or 3 big handfuls fresh spinach
Salt and pepper to taste
Other seasoning to taste
12 ounces frozen butternut squash, defrosted
Saute the onion over medium heat in a large soup pot in a few tablespoons of vegetable broth, until translucent and slightly soft. Add more broth as necessary to prevent burning. Add garlic and saute for a few more minutes.
Add the 8 cups of broth, zucchini, and mushrooms. Bring to a boil and then turn down to a simmer. Simmer for about 20 minutes or zucchini are soft.
Stir in kale and let it wilt. When kale is wilted, stir in fresh spinach, it will wilt immediately.
Using a hand (immersion) blender, puree the onion-garlic-zucchini-mushroom-spinach mixture until soup reaches your desired consistency. Some will like it completely smooth, others will like to puree about 50% and leave a lot of chunks and texture. It is delicious both ways!
Add the defrosted butternut squash and stir until it is incorporated. Season with salt and pepper and ANY other seasonings you like, to taste. (I use a Southwest spice blend and you can use whatever spice blend you like, there are so many on the market now. My husband likes everything spicy, so we add hot sauce to his.)