Day 11 arrived early and was beautiful for about half the day, everything is still on track! I (Femme) did not step onto the scales today, but Homme did! His total loss as of today is 18 pounds!! I can see the change in him! He can feel it as well, his uniforms are becoming loose.
We both killed it today on eating, everything strictly on plan and this evening’s dinner is still simmering on the stove and in the oven. I have once again hit a homerun! We are southern yall, soup beans down here are supposed to have fatback (salt pork) in them, that’s just how we do it. Obviously on the McDougall Plan we can’t have salt pork in our soupbeans (we used cranberry beans instead of pinto today) but guys, I found a way to make them taste just as good as if they did! I’ll post the secret below along with how I “fried” potatoes to go with the soup beans using no fat or oil!
- soak cranberry beans overnight in enough water to cover them by several inches
- drain and place in pressure cooker cover with several inches of water above the top
- To the water add maldon sea salt flakes and 1 tsp garlic powder
- pressure cook for 30 minutes
- release pressure from cooker and allow to simmer for 2-3 hours on low/medium stirring as needed to prevent sticking. The goal of the low slow simmer is to thicken the soup of the beans.
- We mash 1 cup of beans and add them back to the soup broth to aid in the thickening process.
- Add more garlic powder and salt to taste as you near the end of the simmering if desired.
(Not) Fried Potatoes
- Yukon Gold Potatoes diced
- 2-3 tables spoons selfrising flour
- Tony Chacheres Seasoning
- Veggie broth to sautee with
In a large bowl toss together the diced potatoes, salt, tony chacheres seasoning, and self rising flour.
In a large cast iron skillet place enough broth to cover the bottom of the skillet and toss in potatoes. Sautee them until they’re slightly browned and not wet at all. They won’t look quite like the grease fried potatoes you’re used to, but believe me these are fantastic.
********To clean your cast iron skillet from all the stuck on potato and flour we boil water in it to soften then scrub it out with steel wool.********