I also previously stated that Virgin’s supplemental shakes were not, shall we say ~~ agreeable to my constitution. I’m writing today to modify that statement completely. They are delicious and I am now drinking them about once a day and love them. In addition they are most agreeable to my tummy.
Also, an update on my no-weight-loss progress: I have now gotten back to daily exercise and am starting to lose weight and trim down. I’ll keep you posted if I lose enough to warrant bragging rights. 😉
Today I’d like to share a recipe that can be eaten by those even in phase 1 of this diet. Someone sent me this summer squash soup recipe that claims to help you lose weight. Not sure about those claims but I modified it and found it to be delicious and it is healthy. I normally don’t like (even when I was off this diet) creamed soups but this one with my tweaks was something my husband even liked, and he’s a meat and potatoes (and beer) kinda guy.
HEALTHY SUMMER SQUASH SOUP
[No soy, gluten, sugar, peanuts, corn, dairy, eggs]
You will need about two or more pounds of summer squash
1 box of Vegetable stock (check the labels most have SUGAR in them)
About 2 cups of carrots
2 medium Idaho or similar potatoes
Aprox. 1 tablespoon Earth Balance NO SOY butter spread
1 can (not boxed) unsweetened coconut milk (try to get the first pressed kind as it is usually the creamiest~~ you want this to be a substitute for heavy dairy cream)
garlic [no amount cuz I'm Italian and use a lot - use it to your taste]
1 medium onion
1 tablespoon lemon juice
Salt and Pepper to taste
In a big pot saute the garlic and onion in olive oil until the onion is glossy and the onion starts to become transparent.
Take the squash and scoop out all the seeds, then chop into chunks.
Peel your potatoes and chop those into chunks along with chopped fresh carrots.
Put the squash, carrots into your pot with your onion and garlic and pour the entire box of Veggie stock over it and throw in the lemon juice with no more than a tablespoon of salt but use pepper to your liking. Bring to a boil and then turn down the heat and simmer about 20 minutes. Do not cover.
When the potato and squash can be easily pierced with a fork, begin removing all the solid contents and put into your blender or food processor. Try to leave most of the liquid behind if it hasn’t reduced a great deal. Blend the ingredients until you get a nice thick consistency and pour into a large bowl. Take your can of coconut milk, open and STIR IT IN THE CAN FIRST before pouring half into your soup mixture. Stir or whisk. Be careful not to pour too much so as to water down your lovely yellow thick consistency. Add the rest of the can as desired. I find about ¾ of the can does the trick without making the soup too watery. Set aside the leftover coconut cream for tea or coffee.
Add about a tablespoon of your Earth Balance or more to taste. I also drizzle just a tad more Olive oil on top again, give it a quick stir and serve. This makes a delicious soup that you can enjoy hot or cold.
And that is my piece for today.
Note: I am in no way affiliated with this company, I am not an expert on The Virgin Diet nor do I claim to be an expert and I get nothing to write these blogs about my progress.
The Skinny On The Virgin Diet
The Skinny On The Virgin Diet Part II
The Skinny On the Virgin Diet Part III
The Skinny On the Virgin Diet Part IV
The Skinny On The Virgin Diet Part V
Tips For The Virgin Diet
The Virgin Diet And Italian Meatloaf