Day 43 - Diet Disaster Week Recap & Carrying On: Kohlrabi Soup Recipe Version
- Feb 18th, 2019 at 3:06PM
Well, I survived my hard diet week. I did better than I thought in some ways and worse than I hoped in others. Overall, I think that my diet ended up being about 75% compliant all week. There was some chocolate and cookies consumed...and one small cup of beer, outside of what I already listed in the last post. Everything else was diet compliant and on time.
Well, I'm back at it with no big hurdles in my way this week, and ready to stick to the plan!
The GREAT news: I'm finally seeing some changes in my body sizing and fitness. It's still slow going, but this week I could tell that I am making progress, both visually and finally showing up when checking my body measurements on the fabric ruler. It took halfway through the program to feel like any progress is being made, so I hope that I will be radically changing over the next half!
To be honest, my jury is still out on whether I feel like I could have done both a better and easier job without the program, as I've done my own training previously. I'm learning a few new things and doing different exercises than I would normally but I'm still not sure whether it is BETTER or not. However, I'm not going to pass judgment until I see the results at the end and make sure that I've been an average of 90% compliant to program all the way through.
I've got to share a great recipe I made this week. It really is DELICIOUS!!!
Simple Hungarian Kohlrabi Soup (Karalabe Leves) semi-adapted from
Just enough butter or Ghee to prevent burning (1/2 teaspoon?/nonstick pan making it unnecessary?/a few tablespoons of water instead being even better)
1 medium onion (chopped)
1 pound kohlrabi bulbs (peeled and chopped)
2 1/2 cups vegetable stock - even better if you can add a tbsp or two of tomato paste
2 1/2 cups low-fat milk
2 bay leaves
Salt to taste (or leave out the salt completely, it's great without it and more kenzai compliant)
1 tablespoon Hungarian sweet paprika (honestly this makes the dish)
1. Melt butter/ghee/make water hot in a large pan with a lid. Add 1 medium chopped onion and cook gently until soft, about 10 minutes. Add 1 pound (up to 1.4lbs, which is about one large purple bulb) kohlrabi bulbs, peeled and chopped, and cook 2 minutes.
2. Add 2 1/2 cups vegetable stock, 2 1/2 cups milk and 2 bay leaves to the pan and bring to a boil. Leave uncovered and reduce heat to medium-low and simmer 25 minutes. Let cool a few minutes and remove bay leaves.
3. Using an immersion blender, conventional blender or food processor, purée soup until smooth. Season to taste with salt and Hungarian sweet paprika.
How does this break down into your meal grams? Well, I'm here for you. I weighed out everything that went into the soup (if you follow the recipe exactly), and it comes to about 2 parts vegetables to 3 parts other liquids. "Other liquids" separate into about 1/2 water and 1/2 milk.
How does this look in practice? 250 grams of soup would equal: 100g of cooked veggies, 75g of milk, 75 grams water/stock/fairly negligible amounts of other veggie solids.