This is going to be a long week! I’ve made my sister do this diet with me and we will probably spend most of the week complaining about it. It’s only been two days and I want cheese and ice cream. And wine. All at once.
- Breakfast: coffee with skim milk
- Lunch: salad with lemon juice as dressing, California veggie steamer, and lots of water
- Dinner: Salad, lots of cabbage soup (since I didn’t have any at lunch), baked potato, baked sweet potato
I had my first cheat (I know, it’s only day two!) – I tried eating my salad at lunch with just lemon juice and I couldn’t even finish it. I don’t know how people do this! So for dinner, I added some Dijon, Italian seasoning, and olive oil to make it into a lemon vinaigrette. It just made this more tolerable.
At dinner, I was also able to “reward” myself with a baked potato. Here is my second cheat – it says one “large” baked potato so I had a small potato and a small sweet potato. I figured it wasn’t a bad cheat considering how nutritious sweet potatoes are. And, they were the best potatoes I’ve ever had.
Now for the soup…
The recipes from Cabbage-Soup-Diet.com and Marie Claire are both good recipes that we were able to work off of. You can really edit as you need to – add peppers, more of the veggies you like, less of the veggies you don’t. Just keep salt to a minimum.
- 3 large onions, chopped
- 1 package mushrooms, sliced
- 1 bunch celery, chopped
- 3 carrots, sliced
- 1/2 head cabbage, chopped
- 1 cans of tomatoes (diced or whole)
- 1/2 package dry onion soup mix
- For added flavor: Cayenne pepper, curry powder, mixed herbs or any other seasoning.
Use cooking spray to sauté the chopped onions in a large pot. Add the chopped cabbage leaves, sliced carrots, celery and mushrooms.
Sprinkle over a little cayenne pepper or curry powder.
Add 12 cups of water.
Cook over a medium heat until the soup is the vegetables are tender and the soup is the right consistency.