The good news, after one month, my GERD symptoms are much better and I lost 9 pounds. I am averaging about 1.5-2 pounds a week and am counting calories by using the MyFitnessPal app. One thing I really like about the app is that it also keeps a running tab on where you are with your daily nutrition, so I can see if I’m low on protein or too high on sugar.
I’m finding that by adjusting what I eat during the day to try and come close to the recommendations for protein, fat, carbs, etc, that I’m feeling good and have lots of energy!
I’m also eating more fruit than I used to, which is doing nice things for my skin and hair because of all the Vitamin A and C. Cantaloupe is my favorite breakfast. Today I had mango. Also eating a lot of eggs, leafy salads, lean chicken, and seafood. I’ve cut back on starchy stuff, except for sweet potatoes, which are my new favorite thing and I’ve developed a fondness for rice as it has a calming effect on a cranky stomach.
One of my favorite new recipes that I tried this month was a Plated recipe, the meal delivery service that sends all the ingredients to make different meals. I will make this one again. It’s a wonderful vegetable soup, a Spring Minestrone. It’s full of goodness, with a vegetable stock base and a secret ingredient stirred in at the end that gives a burst of flavor–pesto! Also, they suggest serving with parmesan crisps on the side. I skipped that because of the cheese, but made for my neighbor, Judy, and she gave a big thumbs up. She crumbled them into her soup like a crouton.
Spring Minestrone, adapted from Plated.
8 oz leeks
6 oz escarole
6 oz asparagus
1/8 oz fresh chives
1 can white beans
1 cup slice onion or pearl onions
16 oz vegetable stock
1 cup peas
1/2 cup shredded parmesan
2 tablespoons pesto
2 tablespoons olive oil
2 cups water
Heat oven to 375.
In a large soup pot over medium heat, add oil. When it shimmers add onions, sliced leeks and cut asparagus (I cut into one inch pieces). Season w/salt and pepper, and cook for about 5-7 minutes. Add beans, stir and cook another minute or two.
While soup is cooking, put sheet of parchment paper on a cookie sheet. Drop the parmesan in four piles and spread evenly. Pop in the oven and cook for about 7-8 minutes, until browned. Take out and remove from paper with a spatula and set aside to cool.
Add stock, water, and escarole. Increase heat to high and bring to boil then reduce to medium and simmer for about 6 minutes. Add peas and cook for another 2 minutes. Stir in pesto and serve with parmesan crisps.
Hope your week gets off to a great start!