I’m happy go say I am back to living the low-carb way of life. The last month has been rough on me and I ended up gaining about seven pounds over the holidays. I know that is pretty typical with anyone watching what they eat over the holidays, but I’m happy to say after last week and with some intermittent fasting, I have lost 8 pounds in the last week.
I have eaten very basic foods the last week. Lots of fresh foods ranging from meats and fresh veggies and salads.
It keeps me full and that is the key when you are living a low-carb life. You eat food with fat in them because that keeps you full and you don’t have the urge to eat things you aren’t supposed to.
Since the weather is back to being chilly this week, I’m going to give you a few more soup recipes. These will keep you full and warm during these cold days.
This soup is my go-to healthy lunch option. It’s a great way to eat vegetables, and it’s so comforting during the cold winter months.
Garden Vegetable Beef Soup
1-1/2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 package julienned carrots
2 celery ribs, chopped
1/4 cup tomato paste
1 can diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 medium zucchini, coarsely chopped
1/2 cup fresh or frozen green beans
1 tsp. dried basil
1/2 tsp. dried oregano
oregano 1/4 tsp. salt
1/4 tsp. pepper
4 cans (14-1/2 ounces each) reduced-sodium beef broth
Grated parmesan cheese, optional
In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer.
Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.
Since becoming low-carb I have developed a love of asparagus. I eat it all of the time. When I came across this recipe I knew I needed to try it. I hope some of you love asparagus as much as I do.
Creamy Fresh Asparagus Soup
2 Tbsp. butter
2 pounds asparagus, trimmed, peeled and coarsely chopped
1 large sweet onion, coarsely chopped
1 carton reduced-sodium chicken broth
1 Tbsp. lemon juice
1 tsp. minced fresh tarragon
3/4 tsp. salt
1/8 tsp. freshly ground pepper
1/4 cup plain Greek yogurt
cup yogurt ...
