Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Don’t Be Shy
Don’t be shy of herbs and spices – using them is one of the most significant and economical culinary choices you can make!
For just a few dollars, bottles of thyme, paprika, and cinnamon can offer potent flavor and nutrition to hundreds of meals.
Start sprinkling a variety of spices and handfuls of fresh herbs into soups, stews, salads, entrees, side dishes, and even desserts.
Spice blends, like low-sodium herbal blends (commercially available in most supermarkets) and special blends, like herbes de Provence and Cajun seasoning blends can be bought premixed, or you can make your own.
These blends are already designed to suit traditional dishes from those cuisines.
Recipe of the Day: Red Lentil Soup with Root Vegetables and Sage
Active Preparation Time: 15 minutes
Total Preparation Time: 1 hour
This savory soup, rich in carotenoid antioxidants, is a bright, sunny shade of orange – the perfect way to cheer up the cloudiest of days.
Its herbal flavor – which includes the warm flavors of the Mediterranean spices sage and smoked paprika – and hearty texture make it ideal to pair with a salad or a sandwich half.
When it comes to making delicious soups, it’s all about letting spices and herbs infuse each bowl with great taste and aroma, as well as potent antioxidant and anti-inflammatory properties that can boost disease protection.
Makes 8 servings (about 1 cup each)
6 cups water
One 14.5-ounce can diced tomatoes, no salt added, with liquid
1 teaspoon reduced sodium vegetable broth base
1 small onion, diced
1/2 medium bell pepper (red, yellow, or orange), diced
1 cup celery, chopped
2 medium carrots, chopped
2 small red potatoes, diced
2 medium garlic cloves, minced
1 cup dried red lentils
1-1/2 teaspoons dried sage
1/2 teaspoon low-sodium herbal seasoning blend
1/2 teaspoon smoked paprika
*Use as many organic ingredients as possible.
1. Combine the water and tomatoes in a large pot on the stovetop. Stir in the broth base and turn the heat to medium-high.
2. Add the onion, bell pepper, celery, carrots, potatoes, garlic, red lentils, sage, herbal seasoning, and paprika.
3. Stir well, cover, and bring to a boil. Reduce the heat to medium and simmer for 40-45 minutes, until the vegetables are tender. Add water as needed to replace moisture lost to evaporation, although the consistency should be thick and hearty.
Note: To prepare in a slow cooker, combine all ingredients and cook 4-5 hours on high or 8-10 hours on low.
Variation: Substitute another variety of lentil, like beluga or green, for the red lentils.
Per serving: 141 calories, 0 g total fat (0 g saturated), 25 mg sodium, 27 g total carbohydrates (4 g sugar), 10 g fiber, 8 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN