200 Calorie Meals: What To Make
If you are planning to lose weight, you might consider dropping your calorie intake to 200. To clarify, attempting to follow the 200 calorie diet is really not in your best interests; starvation, while effective in weight loss, is also very dangerous. Example: many people who attempt the 200 calorie diet for only 3-4 days end up urinating blood. Not a desirable outcome.
But a low calorie diet, when done correctly, can be highly beneficial. Studies have linked low calorie diets with increased life span and age reversal! So for those who want to lower their calorie count, 200 calorie meals (preferably eaten 3-4 times a day) might be a good solution. While living off of 600-800 calories a day only is a dramatic change and may take some getting used to, it is entirely doable and the weight loss involved, while still maintaining proper nutrition, is worth the effort.
Perhaps the most important thing to remember is that while a low calorie diet may be helpful in losing weight at first, the key to keeping the weight off, once you return to a normal meal plan, is to exercise, eat healthy, nourishing meals, and change your entire lifestyle. Be active, both physically and mentally. Be wise about everything you choose to put in your body.
Keep in mind, too, that you need to plan the duration of your diet and the meals you’re going to eat. And even though you may need to sacrifice the amount of food you consume, that doesn’t mean you need to settle for less when it comes to taste!
Here’s a sample recipe to help get you started and set your mouth watering:
Carrot, Orange, & Mint Soup
What You Need:
- Olive oil
- 24oz of washed, peeled, and thinly sliced carrots
- 1 large golden onion, sliced thin
- 4 crushed garlic cloves
- 33oz of vegetable stock
- 4oz of orange juice (preferably freshly squeezed)
- 2 tablespoons of fresh mint, finely chopped
- Double cream to drizzle over the top (optional)
What You Do:
- Heat the olive oil in a pan.
- Add the garlic, carrots and onion. Cover.
- Turn heat to low and leave covered, occasionally stirring, until vegetables are just soft (10-12 minutes)
- Add vegetable stock; bring just to a boil
- Simmer, with a cover (but not tight, allow some steam to escape) for 25-30 minutes (you want the vegetables to go very soft)
- Remove from heat and allow to cool.
- Strain all vegetables with a metal strainer (sieve) over a large bowl. Set the liquid aside.
- Place vegetables in a blender or food processor and blend until smooth. Use the liquid from the strainer as needed to blend the vegetables.
- Put the strainer or sieve over a pot and push the vegetable puree through, to make a smooth soup.
- Add the remaining liquid and stir very well.
- Add the mint and orange and reheat everything slowly on low. Adjust with additional salt and pepper to taste, and drizzle with double cream if desired.