Black bean soup with cumin and salsa verde
Dressing for Maggy and Andy鈥檚 wedding over five years ago and then again for Sharon and Tony鈥檚 just a few weeks I go, I distinctly remember being grateful that I didn鈥檛 have to crash diet for either event. For nearly seven years I鈥檝e kept off the forty pounds I lost between 2004 and 2005.
How did I do it? It all started when I hit bottom in 2003. I was sitting in an empty house physically ailing and emotionally spent. We had just moved to a new town, Maggy was off to England for her junior year abroad, and 聽Sharon was starting her freshman year of college. I spent the next nine months finding a new doctor, tending to my ailing body, and healing emotionally.
Only then was I ready to embrace a new lifestyle, to finally shed the weight.聽There are two ways to do it 鈥� exercise more or eat less. From years of personal experience I聽 knew diets didn鈥檛 work. As soon as they were over I reverted back to my old ways and the pounds came back with a vengeance. Normal eating coupled with increased exercise was what worked for me.
I used to use food as a vice to satisfy my overworked, exhausted self. 聽After healing I started to see food as a pleasurable way of taking care of myself. I was finally able to ask myself what I really needed to eat to be happy (see video below for what worked for me). 聽I didn鈥檛 deprive myself of anything. I simply set boundaries about when and how much I鈥檇 eat. This became the new normal.聽When I reached my weight loss goal I had established a new pleasurable way of eating. All I had to do was cut back on my exercise (bummer).
As you contemplate the new year, don鈥檛 attempt the newest fad diet. Vow instead to love yourself, take care of yourself, and put yourself first so that you can then truly help others. After that, don鈥檛 be surprised if you find yourself living in a new way.
Black Bean Soup with Cumin and Salsa Verde
Serves 4
2 cans (16 ounces each) black beans, drained
聽1-1/2 cups chicken broth
聽1 cup prepared salsa verde
聽1/4 cup packed cilantro leaves, plus extra sprigs for garnish (optional)
聽1 teaspoon ground cumin
Garnish: 1/4 cup light sour cream, cilantro sprigs
Puree all ingredients except garnish in a blender until smooth. Pour into a large saucepan or Dutch oven and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 minutes. Serve, garnishing with sour cream and optional cilantro sprigs.
To watch a related video about smart eating tips, click .
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