Low Carb
SoupLast year my husband and I
decided that we needed to lose some weight. I have struggled with my
weight for most of my life, but he has always been thin. It really
bothered him when he needed to go up a pant size. He found that he
was getting tired easier and feeling sluggish. When he announced
that he wanted to go on a diet I told him that I would go on one
also.
My husband’s brother and his wife had lost weight following a low
carb diet. My husband is a protein eater so he thought that this
would be an easy diet for him to follow. My sister-in-law told me
that she never felt hungry on the diet and that the weight came off
very quickly. I have tried most other diets, so I thought I might as
well give this one a try. I looked up recipes as well as other
information. I found that meals were quite easy to prepare because
the bulk of what is eaten is protein. After two weeks my husband and
I were pleased with the weight we were losing, but we were getting
bored with eating the same thing for dinner every night. I found a
recipe for low carb soup that sounded good. It was a cream of
mushroom soup. We both love mushrooms so I thought I would try
making it. That night instead of having the standard salad with our
lean steaks we each had a large bowl of the low carb soup. It was a
great change of pace and very satisfying. We decided that we would
try the recipe for low carb soup substituting other vegetables that
were on our approved list.
Find the low carb soup recipe has really helped us to stay on the
diet. The change in texture from eating all chewy proteins has been
a nice break. The heavy cream that goes in the soup is also on the
approved list of what we can have. I found that if I puree some of
the vegetables the soup gets nice and thick without using a
thickening agent. Most thickening agents are high in carbohydrates.
The pureed vegetables do not add to the carbohydrates that are in
the recipe and the thicker texture is more satisfying. This week I
found a recipe for low carbohydrate cheese cake. This baked cheese
cake has Splenda in it as the sweetening agent. Splenda is an
approved sweetener, and it can be substituted for sugar teaspoon for
teaspoon. It does not leave the artificial taste in the baked
products like many of the other artificial sweeteners do. I think
that as long as we are able to find low carb alternatives to keep us
from getting bored, we will be able to stay on this diet until we
get to our desired weight.
