Its been two months since quarantine, and I have officially tested positive of weight gain. Yes you heard right. I have added weight and to be precise, eight (8 kilograms – that’s about 17 pounds) on this little body of mine. I’m not mad about it, since for about approximately five (5) to six (6) years ago, I have been stuck at forty eight (48 kilograms) and never would I have imagined I would ever add a kilogram leave alone eight.
I actually solo celebrated my weight gain with some tequila, pasta and netflix, like I don’t already do this almost every weekend. My weight gain is just around two sections of my body. My lower belly (which I totally dread, and would probably swap lower body goals with “watchjazzy” – On Instagram), and my hips. I have actually increased my hips by 1.5 inches, which is spot on. #GoHips. The only problem I have is working on my lower belly, which basically looks like a “baby tyre”. I can’t even.
How is it even possible for someone to have a pair of abs, yet just below there is a baby tyre? That’s my current situation. I’ve been feasting mostly on Pizza and KFC and BOOM! a baby tyre was born.
This bring me to probably but gradually a change of diet, incorporating veggies into the mix. They say, “if you can’t eat it – drink it”, well here we are.
Here is just partly how this journey starts, there is no other way than with some home-made thick and creamy mushroom soup.
A hearty, thick and creamy mushroom soup”.
Total time: 45 mins
Yields: 3 servings
- 1 large red onion = chopped
- 1 bunch of spring onions = roughly chopped
- 750 g of button mushrooms (white) = sliced
- 1 -1/2 cups of whole milk
Main spices used:
- 2 Tablespoons of veggie cooking oil
- 2 chicken cubes
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne chili powder
Important tools used:
- Wooden spoon
- Sauce pan with a lid
- A blender
- Serving spoon
- a soup bowl
Step 1: Prep the onions – Over medium heat, Place a sauce pan over the heat, drizzle veggie oil, let it heat up. Add in first the red onions, cook until they start browning. Add in the spring onions, mix them together until they soften.
Step 2: Season the veggies and mix well.
Step 3: Add in the Mushrooms – Mix well with the veggies and cover. Mushrooms normally have their own moisture, let it cook while covered for about ten (10) to fifteen (15) minutes, until its well caramelized and starts browning.
Step 4: Set aside some of the cooked mushrooms for later garnish.
Step 5: Add the milk – start with half (1/2) a cup, then cover and let it cook for a minute.
Step 6: Blending time: – Turn off the heat, Place the cooked mushrooms into a blender, are the rest of the milk, cover and (WORK WITH CAUTION). Blend everything to the consistency you like. I like mine fairly thick but smooth.
Step 7: Re-heat it: – Using the same saucepan we sauteed them on, add back the blended mushrooms and warm it up over medium heat – while cover for about a minute. Turn off the heat.
Step 8: Serve while still very hot. – Garnish with some cooked mushrooms.
If you are lactose intolerant, you can substitute the milk with either water, any broth or red wine.
I hope to see some of your replications. If that happens, tag me on Instagram using #TastieDineRecipes, I’ll be more than happy to see your work.
Until next time, stay safe and hand sanitize.