Your bodyweight is dependent on your total caloric intake more than on your macronutrient ratios. Many people in training or trying to lose weight think they need certain ratios of carbohydrates, proteins, fats. Increased caloric intake as an independent variable is the one factor we can point fingers at to blame for fat-gain, not vilifying food groups or ingredients.
It is so hard to swallow when people cut out entire food groups or ingredients, i.e. no high fructose corn syrup, no gluten, etc.
Really what we should be looking at is our overall intake. If that means we increase vegetables to consume larger quantities to fit into our daily allowance, so be it.
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I love a bowl of soup, and so many are made with many fattening ingredients. I found this one just in the nick of time before I stopped at a restaurant to pick up something I wouldn’t have any idea what is in it! Mexican flavors are so tasty and this soup hits the spot without being boring!
Veg Mex Soup
2T olive oil
1/2 yellow onion, diced
2 carrots, diced
2 celery stocks, diced
1 bell pepper, diced
3 cloves garlic, minced
1/2t smoked paprika
2 diced tomatoes
2-4oz cans diced green chiles
1-16oz can black beans
6 cups chicken broth
dash of hot sauce
fresh cilantro and avocado for garnish
Heat olive oil in large pot. Add onions, carrots, celery, and bell pepper. Saute until beginning to soften (about 5 min) Add Garlic, cumin, paprika, and oregano, saute another minute. Add chiles, tomoatoes, broth, beans, and salt and bring to a simmer. Simmer for 30-40 minutes or until veggies are soft.
There is not meat in this recipe, but it is yummy with ground turkey or diced chicken to taste