Reader's Digest Jump Start

Yesterday morning I woke up feeling so bloated and sluggish.    I'm sure it had nothing to do with the wine and junk food from the night before.   I was miserable and completely disgusted with myself.   As I lay on the couch in my sluggish state, I stumbled upon the 'Digest Diet'.    It didn't strike me as a complicated plan, and I thought maybe it would be a good way to get started on my health journey.

There is a one week 'jump start'.    I aim to follow the plan as much as I can.   (I say as much as I can because not all the food items are available in rural North Carolina!)   The plan calls for two smoothies/shakes per day, one snack, and one serving of soup.     I made the smoothie for breakfast, and it was pretty good.   The peanut butter kind of overpowered the other flavors, but it was pretty tasty.   I had to omit the flaxseed meal, since I can't buy that here.

Fast Release Shake (from the Reader's Digest Diet)

6 oz. of nonfat yogurt (I used greek)
1/4 cup light coconut milk
3 Tbs. nonfat milk powder
8 strawberries (I used frozen)
1 Tbs. flaxseed meal
1 Tbs. natural peanut butter
2 tsp honey
1/2 tsp vanilla extract
ice cubes if desired

Combine ingredients until frothy.   Drink for two per day as a meal.  395 calories, 16 grams protein, 18 grams fat, 9.5 grams fiber, 210 mgs. sodium, 50 grams carbs.

The second part of the jump start plan is to eat two cups of soup.    I decided to go with the recipe I found in the magazine - it looked good and seemed easy to make.   It was easy - but dealing with the dried ancho chiles and making an ancho paste was painful!    I'm an amateur when it comes to peppers and chiles, and my eyes were burning!!   Anyway, it wasn't difficult - and the recipe make ten cups, with one serving being two cups.   (from Reader's Digest Diet).

4 dried ancho chiles
2 cups boiling water
4 cups low sodium chicken broth
1 lb. boneless, skinless chicken breasts
1 chopped onion
2 cloves chopped garlic
1.5 teaspoons dried oregano
1/4 teaspoon black pepper
2 tsp. olive oil
1 lb zucchini cut into 1/2 inch pieces
1 can no salt added pinto beans, rinsed and drained
1/4 tsp salt
1 tsp. fresh lime juice
1/4 cup hulled pumpkin seeds, toasted

1.   Combine chiles and boiling water.   Let soak for 30 minutes, reserve the soaking liquid.
2.   Bring broth to a simmer.   Add chicken and simmer until chicken is cooked though.   Transfer chicken to a bowl and shred.    Reserve the broth.
3.   Stem and seed the chiles ans transfer to blender.   Add the soaking liquid, onion, garlic, oregano, and pepper.  Puree until smooth.
4.  heat oil over medium heat until it simmers, and carefully add chile puree (it will spatter) and cook, stirring frequently, until thickened.   Add the reserved broth, zucchini, and beans.   Simmer until zucchini is tender.
5.   Stir in chicken, salt, and lime juice.   Simmer about two minutes.    Serve with teaspoon of pumpkin seeds.

One serving is two cups.   Have one serving per day.

349 calories, 31 grams protein, 14 grams fat, 9 fibers, 84 mgs. sodium, 26 grams carbs.

It tastes just as good as it looks!!    It was worth the watery eyes from making the Chili paste!    The best news is that I have my lunch made for the rest of the week - I'll just need to fumble with the smoothies in the morning.  :)