IP Compliant Souvlaki Chicken Soup (Day... um... 150 or so?)

Okay, before you ask what I’ve been smoking (which I could, because weed is zero-zero-zero and therefore the IP diet doesn’t prohibit it), a little education on what creates that delicious souvlaki flavour.  The secret is to combine the flavour of meat—which by Greek tradition can be chicken, lamb, beef or pork, they all work—with four seasonings: olive oil, garlic, oregano and lemon, and create the grilled flavour also.

Before I get to that... I am down 74 lbs. as of last Monday, meaning it's probably more like 76 or 77 now.  I've started a longish blogpost about hitting an emotional wall with it, which I kind of did, which I will post, I guess, when I'm ready to.  There are more things I've learned:

1) If you microcheat too much, more like mesocheat, not even megacheat, the scale will smack you.

2) Smoked turkey thigh fried with no oil but a little piri piri seasoning is really good.

3) As long as their shells are unbroken, eggs last way way longer than I thought they would.  (I don't eat them because I always want meat for dinner, but my sons do, so I have to have some in the fridge, but they rarely do.)

3) enough that I can now do a quite delicious veggie soup for lunch every time, so I've started to look forward to what previously was my least favourite meal in Phase I.

So I'll get to hitting the wall and so forth in a subsequent post.  This one is about a complete Phase 1 lunch entitled:

IP Compliant Souvlaki Chicken Soup

1 package IP chicken-flavoured soup, mixed in your shaker as usual

Enough diced green peppers, red peppers, mushrooms, zucchini and green onions to make 2 cups (though I want to try it with all mushrooms and eggplant one of these days…tomato would be nice too.)

2 tsp olive oil (maxed for the day!)

2 tbsp low-carb chicken stock

3 tbsp chopped garlic

1 tbsp good Greek oregano (I have Krinos)

1 tbsp lemon juice (if this seems like too much, add it gradually.  First attempt at this, I added way too much lemon juice…. ecccchhhh.)

Sea salt and pepper to taste

Scorch the vegetables in the olive oil until browned (hence the grilled flavour).  Lower the heat, cool the pan with chicken stock, add pepper, garlic and oregano, cook stirring until garlic is cooked.  Add soup and lemon juice then salt to taste (I use none because there’s enough for me in the soup), heat up to eating-hot and serve.  Another bowl-licker.

Oh and here's a pic.  Me at the Muskoka Novel Marathon Wrap-up Party, Sept. 22:

Sept. 22, 2012 - down 74 lbs.

 

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