You know the feeling when you say your prayers, remove your shoes and socks, look around and decide to leave your clothes on and slowly climb up on the weighing machine all the while imagining the time you ate just pineapple and leaves while the person in the adjacent table ate biryani, the time you braved the dust and traffic and walked to work and reason that these great sacrifices deserve at-least a 1 kilo drop and then look down to find a 200 gram increase.
You jump down as if given an electric shock. You gingery put one foot on the machine and as delicately as possible the other foot so as to exert minimum weight, look down now thinking if you had drunk too much water in the morning, if you had finished the toilet business and see the exact same weight you saw earlier. You get down, put on your socks and shoes and walk away thinking “What the fuck!” , “Fine!”, “I don’t care”, “I’ll keep going”, “Life is not fair”, “I’ll never lose weight”, “I hate diet meals”, “What I need is acceptance”, “Round is a shape too”..
You’ll oscillate between disillusionment, self-pity, anger, frustration and biryani.
It’s a deeply emotional thing, all of this weight-loss business. Not easy at all. The day you take your weight, you’ll let loose, seek comfort, eat noodles or paruppu sadam or macaroni instead of your diet meal. After the initial bout of frustration and cheating you’ll think back to your routine and realize times when you had eaten out, when you had not pushed yourself as much. You’ll then come up with things you want to change, new diet meals, a more strenuous routine, an extra bit of exercise or a little green tea ritual you want to add. This cycle is normal. Let yourself go through it all.
If you have decided to eat only soup for dinner, then here is a soup you’ll love. This leek soup is simple, easy and super quick. I added a small potato to give the soup some body. You can do away with it if you prefer. I paired it with an equally simple honey-mustard sauce grilled chicken. You could serve the soup alongside toasted wheat bread too for a delicious, filling diet-meal.
Project 50k Update
I’ve not checked my weight since my last weight-checking debacle. It’s been about 10 days. I’ve upped the intensity of my workout. I haven’t yet started with the 5:2 week routine. Instead I am trying to eat before 8 every night. Aarthi, one of my sweetest readers swears by the 6-to-6 routine where you eat between 6 am and 6 pm and nothing after 6pm. My routine is more like 8-to-8 and I am slowly trying to move it a bit earlier. I’ll keep you posted about my progress. How is it going for you people?
- Leeks – 2 (white part, cleaned and chopped)
- Potato – 1 small, peeled and chopped
- Carrot – 2 small, chopped
- Water – 5 cups
- Butter – 2 tsp
- Bay leaf - 1
- Milk – 3 tbsp
- Salt to taste
- Black pepper powder – ½ tsp
- To a pot, add butter and allow to melt.
- Add chopped leeks, carrots and potato. Fry for a couple of minutes.
- Add the bay leaf and 5 cups of water. Bring the mixture to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Open lid, stir, increase heat to medium-high and cook for 2 minutes. Switch off and allow to cool.
- Remove bay leaf. Use an immersion blender to blend the mixture.
- Return the pot to the stove. Stir and add a little extra water if the consistency is too thick. Keep heat low. Add salt and black pepper powder and mix well. Taste and adjust seasoning. Stir milk into the soup. Switch off. Serve hot. Enjoy!