Bien dans sa peau, or, feeling comfortable in his or her skin is a concept I've embraced from one of my favorite books, French Women Don't Get Fat, by Mireille Guiliano. This delightful book discusses how to eat for life and not get fat, by balancing eating, staying active, and happiness! No dieting? (except for this soup...) I'm sold! The idea is you feeling comfortable in your own skin, e.g., waist band a little tight (not comfortable), zipper not zipping (not comfortable), etc. In addition, it's not about what the scale says, it's about how you feel in your clothes. For those "non-zipping" times, like after the holidays, I suggest Mireille's recipe for "Magical Leek Soup." It just takes a weekend and you will feel renewed and ready to get back on track!
(I love leeks, and they are a natural diuretic!)
Magical Leek Soup (Broth)
Serves 1 for the weekend
Ingredients:
2 pounds leeks
Directions:
Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)
Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
Eating Instructions:
The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley, if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces), (need information regarding a kitchen scale? Click here!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
2 pounds leeks
Directions:
Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)
Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
Eating Instructions:
The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley, if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces), (need information regarding a kitchen scale? Click here!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
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