You and your patients are HOW not just what you eat. Today’s rushed lifestyle with all of its accompanying distractions might be the cause of the mindless eating responsible for your patients’ excess weight. When counseling them on weight control ask if they often finish a plate of food without even realizing it.
The first time I (Regina) purposefully slowed down to eat and really paid attention to my food I was astonished at how much more satisfied I was. Mindful eating is a simple technique but not always easy to do since for so many, eating like this is a way of life. The trick is to eat foods that naturally take longer to eat so one is forced to slow down.
When I want to lose weight I add this 8-Vegetable Soup into my dinner rotation. It’s the perfect vehicle for nutrient packed vegetables which when combined with the broth fills you up and keeps you satisfied. Since the vegetables take a little time to cut up I make a big batch on the weekend and warm it up for several dinners during the week. Print or share the recipe at the bottom.
Don’t miss the companion podcast 6 Tips to Help Patients Eat Mindfully.
- 2 Tablespoons olive oil
- 1 onion, chopped
- 1 carrot, cut into coins
- 2 cloves garlic, chopped
- 3 cups shredded cabbage
- 2 cups winter squash, cubed
- 3 cups, trimmed and chopped green beans
- 1 can (14.5 oz) diced tomatoes
- 1 zucchini, cut in half diagonally and sliced
- 2 teaspoons dried basil
- 6 cups vegetable broth
- ¼ teaspoon Kosher Salt
- Optional shaved or grated Parmesan cheese
- Heat oil in a large stockpot over medium heat. Add onion, carrot and garlic; cook, stirring occasionally, until onions are soft and translucent, about 8 minutes.
- Add cabbage, squash, green beans, tomatoes and basil. Stir to combine and cook 3 minutes.
- Add broth and bring to a simmer, cover, lower heat and cook for 20 minutes. Add zucchini and salt. Cook for 5 minutes or until zucchini is cooked through. Serve sprinkled with Parmesan is desired.