Fitness Minutes: (27,170)
6,016 12/8/13 5:02 P
True, I remember that. So of the ladies I worked with did it. They were successful initially. But did not keep the weight off. I do believe, it would be good to incorporate the soup in plan. However, other foods and exercise will be needed
Fitness Minutes: (88,486)
11,782 12/8/13 4:18 P
There used to be a cabbage soup diet that I remember in the 80's I think. The soup was cabbage, celery, onion, carrots and tomato with a tomato juice broth. You had to eat this soup for every meal for I don't know how many days. It was a terrible diet but a big craze during it's time. I did love the soup, occasionally, so I still make it now and then.
about once a month my friends and I get together to make several huge pots of veggie soup. each month (and each pot) ends up being somewhat different depending on what we have in the fridge/freezer that month.
But some staples include, Chicken, beans (legumes), cabbage, jalapenos, bell peppers, chicken broth, canned tomatoes, broccoli, red potatoes, carrots, onions, garlic.
The trick is not to cook everything (except the chicken) all the way through, so when you reheat it or zap it in the microwave, the veggies don't get mushy. Then we freeze it in several smaller containers. makes a great quick and easy lunch or dinner. The only problem is the "after effect" of eating that many veggies lol
It is so easy to make this soup. Variations are many. Chop or shred 1/2 fresh cabbage head. Chop or slice one full onion. Chop celery - what every you want I like to add carrots in on this also one teaspoonful of minced garlic. Add some tomatoes diced then add 1 to 2 quarts of V-8 or Tomato Juice. Salt to taste.
The recipe is not strict. It always comes out tasting very good.
Note, I did not use any oil or add any carbs (rice or noodles). You can do this if you like to. That is the best part of this soup.
Sometimes I add Tabasco Sauce for spice, Sometimes I use Barley or Quoina.
I made Cabbage & Cauliflower soup yesterday. It's easy, delicious, low calorie and nutrient dense (and fairly cheap, too!).
Sauté one chopped onion in a healthy fat (I used ghee) until translucent (about 5 to 10 min). Add 2-3 cloves chopped garlic and cook for a minute or two more Add 1/2 to 1 whole (depending on the size of the head) shredded green cabbage Add one small head of cauliflower, cut into chunks Add chicken broth to cover (anywhere from 6 to 8 cups) Bring to boil, reduce to simmer and continue to simmer for a half an hour. Use an immersion blender to purée the whole pot until smooth Add salt and pepper to taste Add a squeeze of lemon or a teaspoon or so of vinegar to each bowl before serving (I find this makes all the difference in the world.)
This time, I added bay leaf to the simmering pot as well as some celery salt/seed. You can experiment with different herbs and spices. Minced carrot and celery added at the beginning with the onion is also delicious.
I love adding cabbage to my vegetable soup. Bulks it up and gives lots of flavor for very little cals. I also love making slaw without mayo. Instead I use vinegar, sugar and olive oil, plus salt & pepper and celery seed.
I also love to make braised red cabbage as a side dish. It's great comfort food this time of year.
In the summer, there are a million different ways it can be used for coleslaw with light, healthier dressings rather than the regular heavy mayo-based dressing. I like to add shredded beets and carrots.
I started by cooking chicken, and then cut up the cabbage and put it in the broth, with 2 T of olive oil. I boiled this for around 45 minutes to get the cabbage soft, then added a can of diced tomatoes. I let it cook another 5 minutes to break down the tomatoes, and then diced the chicken I cooked up, and threw that in too. Another 5 minutes, so it was all hot, and I strained some of the broth off, but left it soupy. Th olive oil tends to make it thicker broth.
For seasoning I used black pepper and garlic powder, but when I tasted it, I needed salt, which I don't use, but had to here.
I'm guessing that one could cut calories by cutting the olive oil or meat, but some meat helps with the flavor, and I am trying to eat 2200 calories, so not really worried about this as much.
Even with 3 chicken thighs ( b/s ), and a T olive oil, this meal was just 579 for 1/2 of this, which is what I ate. Still it filled two bowls. A tupperware bowl, which is 3 " high, and 6" on a side. Had to be about 6-8 cups of food.
Russell, that sounds yummy. I love cabbage in all its forms. Especially when accompanied with sesame oil, chili flakes, and or bacon. I've considered cutting cabbage into thin strips as a noodle replacement....got me thinking that I should try that now! And yes, recipe please!
I eat low carb as many of you know, and today at lunch decided to add cabbage to my list of vegetables I eat. I bought a head of cabbage the size of a volleyball, and decided half would be enough. I have to limit greens, because I am Coumadin, so this is in place of my salad, but I am just doing it for more variety. I will have a salad later in the week.
I split my meal with my brother that I live with, so my serving was 1/4 of a head of cabbage, and it is amazing how much cabbage that was. I filled my bowl twice. The soup also had chicken, and tomatoes, but 75 % was cabbage. The cabbage was just 78 calories, and I was stuffed after lunch. Sometimes it is important to get some volume in a meal. This certainly qualified. An easy way to feel full, while not eating high calorie foods. If anything, I will have to drop the amount of cabbage down. I try not to feel empty or stuffed, but this was my first time cooking it.
I will be eating dinner at 1:30 a.m., but as of 11 p.m., I still feel full. Lunch was at 3:30.
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