As I mentioned on the Facebook page, one half of TCV (the half that is about to run 26.2 miles in under 4 hours, my goal come December) is on a diet. I'm trying to shed a few pounds before my St. Jude Childen's Research Hospital race coming up here in Memphis. Not lugging a lot of extra weight makes for a much more pleasant marathon experience -- especially when you've run 20 miles and you still have 6.2 more to go. Coincidentally, some members of my family decided that since we want to lose a little weight before the holidays, we would make things interesting. About two weeks ago, the guys each put in $100, and the winner of pounds and percentage of weight lost will split the pot. Talk about all kinds of motivation! I hope I'm not giving away too many of my secrets, but here goes...
I've changed up a few things in my diet that have a a dramatic and immediate effect. We're talking a loss of about 15 pounds in 10 days. I'm actually surprised by how quickly the pounds have come off, so I thought I'd share what I've been doing.
I've cut out carbs for the most part. I'll still have a little rice, but no white potatoes, bread, or anything like that. I'm off cheese for now, but I do still eat lowfat Greek yogurt because it's such a good source of protein. Last but not least, I've been cooking without oil and butter. I didn't think it was possible, but I've found a few ways that work.
In addition to beans and rice, I've been eating soft-boiled eggs for protien. I've also been eating lots of vegetables and salads. I've ingested an inordinate amount of cabbage in the form of kimchi, and have eaten scores of sweet potatoes, cauliflower, and portobello mushrooms.
This particular minestrone soup is great because it contains so many vegetables, and it's really flavorful and filling. If you have it over a little rice, it will give you a complete protein, which is important when training for a race. This recipe makes a big batch; that's good because I'm pretty hungry after all that running. I've been having it for lunch almost every day. This is my second batch. It will keep in the fridge up to a week.
Oil-Free and Vegan Minestrone