Ok, so for those of you who have surely heard of French Women Don't Get Fat and for those of you that haven't, this is going to be a blog/personal diary of how this will be incorporated into my daily life. Truthfully, the core concept behind this book is moderation is key and enjoy what you eat, even if it means having a glass of wine or champagne at every meal. My question is can you spoil yourself and still not get fat? In response, I have prepped the Magical Leek Soup that Mireille Guiliano recommends to kick off the first weekend. I cheated a little (if you can call it cheating) and had a small cup with one of the leeks tonight for dinner to see what it would taste like. Personally, I really liked it. I put a cup's worth of the broth into a mug and drank it with a little salt and little pepper. I then scooped one leek out and put some olive oil and a little salt/pepper and it was quite good. I was pleasantly surprised considering the way that I have seen so many people report the Magical Leek Soup as being less than enjoyable. She does not say forget about the salt and pepper, but says to use it sparingly. It really kicks it up a notch! Here is the recipe in case anyone else is interested in giving it a shot. I start with the official Magical Leek jump start tomorrow! Here we go!
MAGICAL LEEK SOUP (Broth)
Serves 1 for the weekend
Ingredients
2 pounds leeks
1. 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.)
2. 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.
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 -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
Serves 1 for the weekend
Ingredients
2 pounds leeks
1. 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.)
2. 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.
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 -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
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