How To Lose 15 pounds in 7 days with Peel-a-Pound Soup
Are you wanting to lose weight quickly without exercise? This Peel-a-Pound Soup burns more calories digesting it than your body intakes, so you lose weight quickly, plus it's healthy and tastes fantastic!!! The diet is listed in the description box. Please note, I am not a doctor or nutritionist. Use this diet at your own risk!
The full 7 Day Diet is listed below the soup recipe.
Recipe for Peel-a-Pound Soup
1 large can of Stewed or Whole Tomatoes
1 Envelope of Onion Soup Mix (optional)
4 Cups of Water
6-7 Beef Bullion cubes (I now use Better than Bouillon)
1 Head of Cabbage
1/2 Stalk Celery
2 Bell Peppers
2 Onions
5 Garlic toes
Into a large dutch oven or stock pot, add 1 large can of stewed or whole tomatoes.
Add 1 packet of Onion Soup mix.
Add 3-4 Cups water along with 6-7 Beef Bouillon cubes and mix well, then heat mixture over med-high heat until boiling.
While mixture is coming up to a boil, cut up your vegetables and add them to the pot.
Once soup is boiling, turn heat down to med-low for a slow rolling boil and cook with lid on until vegetables are tender (30-90 mins).
7 Day Diet provided by the Heart Hospital of Baton Rouge, LA.
1st Day:
Eat as much of the listed fruits as you want at each meal, plus as much of the soup as you want.
Apples, Oranges, Tangerines, Satsumas, Cantaloupes, Watermelons, Pears, Plums, Peaches, Papayas, and Pumpkin.
2nd Day:
Eat as much of the listed vegetables as you want, plus soup, plus a baked potato.
Asparagus, Bean Sprouts, Broccoli, Cabbage, Cauliflower, Celery, collards, Cucumbers, Eggplant, Green Beans, Mushrooms, Okra, Peppers, Radishes, Spinach, Tomatoes, and Zucchini.
3rd Day:
Eat as much of the vegetables AND fruit as you want, plus the soup.
4th Day:
Throughout the day, eat 8 bananas and drink 8 glasses of skimmed milk, plus the soup. Feel free to cut up some of the bananas, place into a blender with some sugar substitute and some of the milk to make a nice shake.
5th Day:
Eat as many tomatoes as you want, 1 1/2 pounds of meat (beef, pork, chicken, or fish) plus the soup.
6th Day:
Eat as much of the vegetables as you want, 1 1/2 pounds of meat, plus the soup.
7th Day:
Cook 1 1/3 pounds of Brown rice and eat 1/3 of the rice at each meal along with any of the vegetables, plus the soup.
Note:
You can have any amount of coffee or tea without sugar or cream. If you want to use a local dressing on the vegetables, you may do so. You can also have Parmesan cheese with your vegetables to help with the flavor.
The more of the soup that you eat the better it is for you because, it is said, the soup takes more calories to burn up food value from it than it has calories itself.
This diet was provided by the Heart Hospital of Baton Rouge, LA.
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One Delicious Immune Boosting Chicken Soup 2
For this Chicken Soup, you'll need:
2-3 lbs chicken
5-6 water/cups chicken stock
1 tablespoon olive oil
2 celery stalks
1/2 of a large onion
2 scallions
2 tbs chicken bullion
1 - 2 tsp turmeric
4 sprigs thyme
2 slices ginger
5 medium potatoes
2 large carrots
2 bay leaves
2 pimento peppers (optional)
1/2 scotch bonnet peppers (any spicy peppers)
3 cloves garlic or Thanks for stopping by neighbors minced garlic
2-3 allspice berries
salt and pepper to taste
1 lime
1 lemon
Thanks for stopping by neighbors, stay safe and be BLESS!
Veg Clear Soup | Easy & healthy | World Food Tube
Veg Clear Soup | Easy & healthy | World Food Tube
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Immunity Boosting Soup perfect for this flu season Healthy + Tasty + Easy
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• Vegan
Fulfilling
• Gluten Free High Protein
Ingredients For Soup
2 tablespoon sesame oil
1 tablespoon garlic
1 tablespoon ginger 1 tablespoon celery
1/4 Cup onion
1 Cup mixed vegetables
2 tablespoon ragi flour
3 Cup water
1 teaspoon cumin powder
1 teaspoon pepper powder
1 teaspoon salt or to taste 1 tablespoon spring onion
Lemon Juice
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Mushroom & Herb Matzo Ball Soup Recipe
Healthy low calorie Mushroom & Herb Matzo Soup perfect for weight loss and diabetic diet -
Dietary Benefits Per Serving:
249 Calories [low calorie soup]
12g Fat
2g Saturates
25g Carbs
11g Protein
3g Sugars
2g Fibre
0.4g Salt
Preparation Time - 60 Minutes
Cooking Time - 150 Minutes
Serves: 8
Ingredients:
Matzo Balls:
4 ounces white mushrooms
2 teaspoons extra-virgin olive oil plus ¼ cup, divided
4 cloves garlic, finely minced
4 large eggs, separated
¼ cup seltzer water
1 cup matzo meal
¼ cup finely chopped fresh flat-leaf parsley, dill and/or chives, plus more for garnish
1 teaspoon kosher salt
¼ teaspoon baking powder
¼ teaspoon coarsely ground pepper
⅓ teaspoon ground nutmeg
⅓ teaspoon ground ginger
Soup:
2 teaspoons extra-virgin olive oil
¼ cup minced shallot
8 cups low-sodium chicken broth
2 cups thinly sliced carrots
2 cups diced peeled celery root (about 8 ounces; see Tip)
¾ teaspoon kosher salt
Coarsely ground pepper to taste
Method:
1. To prepare matzo balls: Pulse mushrooms in a food processor until finely chopped.
Heat 2 teaspoons oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add garlic and cook, stirring, for 1 minute. Transfer to a
bowl to cool for 10 minutes.
2. Whisk the 4 egg yolks into the mushrooms; whisk in seltzer and the remaining ¼ cup oil. Add matzo meal, herbs, 1 teaspoon salt, baking powder, pepper, nutmeg and ginger; stir until evenly
moistened.
3. Using an electric mixer, beat the 4 egg whites until very fluffy and starting to hold their shape. In 3 additions, fold the whites into the matzo mixture. Refrigerate for 1 hour.
4. Put a large pot of water on to boil.
5. Using wet hands, scoop walnut-size pieces of dough and lightly roll to make 24 matzo balls. When they're all rolled, add to the boiling water. Reduce heat to a lively simmer; cook, gently stirring
from time to time, until the matzo balls are light and fluffy, about 45 minutes.
6. To prepare soup: Heat oil in a large pot over medium heat. Add shallot and cook, stirring, until soft, about 3 minutes. Add broth, carrots, celery root and salt; bring to a simmer. Cook until
tender, 15 to 20 minutes. Remove from heat. Add the cooked matzo balls to the soup. Serve garnished with pepper and herbs.
This recipe is used by many for its delicious taste and health benefits and suited for anyone on a diet, weight loss and recommended as a diabetic food.
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[VFC] 3-Pound Vegetable Soup 21 Days to Fitness VideoFitnessCoach Anita Stone
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