I am eating mainly 3 times a day (sometimes 4 if I am hungry). My “carb” consumption is greatly reduced due to me being ” insulin resistant” (new term for me) and having a difficult time loosing weight. I think the insulin resistance has something to do with the over consumption of sugar and carbs to the point that my body does not know what to do with all of these low nutrient foods, so it stores as fat. Because the majority of my diet was sugar and carbs, my body did not have the opportunity to use up the stored stuff. Now, I am limiting my carb foods to once a day (and a limited amount).
Since my carb meal is usually in the morning, what’s for lunch!! Left overs are one of my “go to’s”. However, having other people in the house, I never know if I’m going to have left overs from the night before available for lunch the next day. Then there are days that I will have that left over for 5 days of lunches and dinners! Kinda crazy!
So, I am learning to always have soup in the fridge for my lunch. If it is around for a few days, I will put it in small portion size freezable containers, label them and freeze them for another time.
The soup today is Egg Drop soup (I’ll put the recipe at the end). I am learning that bone broth is great for my body especially my gut. Now, I think this is the new “hip” name for stock or broth. I have made my stock from the bones of chicken or turkey bones for many years.
This is what I did for bone broth:
I went to the food store and picked up 3 pounds of turkey necks and wings. Placed them in a huge stock pot with a lot of water added salt, bay leaf, pepper. Sometimes I add carrots, onions and celery as well. Put it on Medium heat and bring to almost a boil. Then lower and simmer for about 6-8 hours with the lid on.
Two things I have learned: 1) bringing the stock to a full boil will make it cloudy. Doesn’t change the taste just the appearance. 2) leaving the stock on the stove for hours and uncovered will result in very little if any stock left in the pot due to evaporation!
This can also be labeled and frozen for future use. (I have to say that I always have bone broth from a box in my pantry if needed.)
Soup of the day: Egg Drop
- 6-8cups Bone Broth (flavor of your choice)
- 6 Eggs
- 4 cups Spinach
The portions can be adjusted to your liking.
Bring the bone broth to a slow boil. Whisk the eggs in a bowl and set aside. Put the spinach in the broth. When the spinach is wilted into the broth, slowly drizzle the egg into the broth. The eggs should look like ribbons or noodles.
The featured photo is a stock photo. My soup image is below. I don’t have the technique for this yet, but mine tends to look like clumps of eggs and spinach. Still tastes good!
Thank you for reading my blog! Tell me what you think of the soup!