Eckhardt’s Extreme Diet Soup: Can you lose Six Pounds This Week? I hope I can.

By on July 29, 2013

Extreme Diet Soup

As is my wont,  I am,  once again,  leading from  behind.  I saw a recipe on the web the other day billed as the alternative to the iconic cabbage soup.  Apparently,  it was printed in Woman’s World in 2009.  That’s how far behind I am.

But at any rate it’s a soup that promises if you eat it for a week,  following their directions, you can lose up to six pounds. So I am hereby issuing this challenge.  I am going to try to lose six pounds this week following this regimen.  If you’d care to join me,  I’d love to have you along for the ride.

The deal is that you can eat up to four one-cup servings  (or 2 two-cup servings) per day, plus two mini meals.soup ingredients

So, since I’ve already lost 10 pounds,  I thought I might give this a week and see how it goes.

First off,  I have begun using my I-phone for a timer, and taking a brisk 30 minute walk first thing every morning – except on weekends.  I have stopped drinking,  except on special occasions and then I limit myself to two.  I hate wine and beer and besides they are full of carbs, so I just drink 2 Manhattans or Jack on the rocks.  Period.

And for those two mini meals, I know I always want to start off with a good breakfast, so I either eat 2 eggs – cooked any way,  or about ½ cup 4% cottage cheese with either a tablespoon crushed pineapple or fresh salsa.

I’m also taking supplements.  African Mango, Raspberry ketone, and L-Glutamine,  2-3 times a day as I think about it.

Start the day with coffee and a bit of light cream, then sip Lemon water all day long.  That’s a big glass ice water with sweetener and ¼ lemon squeezed in.  I make sure I drink 8 glasses of these + water.

Now we’ll see how it goes.  Actually, I started yesterday and the day went OK.  I was never hungry, but I did have a slight headache at the end of the day.  To be expected.

So, naturally,  I looked at the magazine recipe and knew immediately that I could improve on it.  (Can’t stop a recipe developer from doing her work).

So here’s my version of:

 

Eckhardt’s Extreme Diet Soupsoup ingredients  carrots and cilantro

Makes 8 servings

2 tablespoons extra virgin olive oil

2 large sweet white onions (Walla Wallas are good), thinly sliced

1 large carrot,  finely chopped

½ jalapeno, seeded and minced

2 teaspoons minced fresh (or dried) thyme and/or oregano

3 cloves garlic,  smashed

1.5  cups cooked, chopped chicken (the original calls for breast, but I prefer thighs)

8 cups chicken broth OR water

½ cup dried porcini

1 15-ounce can beans (black, pinto, cannellini, or butter beans), drained

6 cups baby spinach

2 large fresh tomatoes,  finely choppedtomatoes beef on black

1-2 tablespoons chopped fresh basil, parsley and/or cilantro

Sea salt and cracked black pepper to taste

8 tablespoons freshly grated Parmigiano Reggiano

In a large stew pot,  heat the oil over medium high heat, then begin browning the onions.  Once they are translucent give them a stir, then add carrots, jalapeno, garlic, and continue to brown,  scraping up  browned bits from the bottom of the pan. Add chicken and heat through, barely browning this.

Now add broth or water, porcini and beans.  Cook over medium heat for about 45 mintutes.Taste and adjust seasonings with salt and pepper.  Add spinach and tomatoes. Once the flavors are blended, add chopped basil. Turn off heat.

For each one cup serving, top with about a tablespoon cheese.

Store remainder in the refrigerator.  Eat as needed by hunger through the day,  up to 4 cups daily. Reheat each serving 1 minute in the microwave.OLYMPUS DIGITAL CAMERA

For your second mini-meal,  choose high protein.  Yesterday,  I ate sardines in mustard right out of the can.  Today, I may eat egg salad, or 4 ounces cooked salmon.  Just depends on how the spirit moves me.

Good luck.

I’ll weigh in and give you the result of my quest.  Let me hear from you.  How are you doing with your Extreme diet for a week?

 

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Linda Eckhardt

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”