5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5deliciouslo...

Finally, at age 70, I found the simple eating plan and simple recipes that led to effortless weight loss and excellent health!

Hi, I’m Laura Armitage, and I’m 75 years old. I’m a devoted follower of Chef AJ and John Pierre's Ultimate Weight Loss Program. I became vegan on Independence Day, July 4th, 1994, in my late 40’s. I followed, to the best of my ability, the WholeFood PlantBased teachings of Dr John McDougall. Following The McDougall Program from 1994 until 2016 (22 years), I lost some of the weight that I needed to lose. Dr. McDougall’s Maximum Weight Loss Book came out in 1994, but, for some reason, I kept following his original plan, which works well for most people. I became healthier, but was still obese. As soon as I joined Chef AJ and John Pierre’s program, at age seventy, I quickly learned about caloric density, food addiction, and abstinence. In addition to that knowledge, I needed one on one coaching, which worked perfectly for me. My coach was John Pierre, and I somehow really needed that accountability. I gave away my scale, and have followed their program ever since. I effortlessly lost about eighty pounds, and have lost about a hundred pounds from my highest weight.
My training and personal experience, have lead me to coaching others who wish to follow this lifestyle. I have completed the T. Colin Campbell Certificate Program in PlantBased Nutrition at eCornell (December 2009), and also both the Certified Lifestyle Coach and Education Program at Main Street Vegan Academy (November 2017), and the Master Coach Program at Main Street Vegan Academy (August 2018). I offer one on one coaching to others who need the help that I needed. My website is https://talkingtolaura.com/.'>https://talkingtolaura.com/. Please contact me through my website if you are interested. I’m happy to do one session, or as many as you feel would be helpful.
It was my desire to lose weight that led me to this way of eating and living, but there are so many amazing benefits! I’m actually glad that I was so heavy, because I never would have found this wonderful way of eating and living. I feel wonderful every day!

You can contact Laura at https://talkingtolaura.com/

Chef Paul's Southern Veggie Soup

NOTE You may use more or less broth and different amounts and kinds of veggies. This recipe freezes well, and makes about 16 servings. The recipe was created by my son, Chef Paul. It is very simple to make, and has won a neighborhood cooking contest! It is nice served over brown rice.

Ingredients:
1 onion, chopped
5 cloves garlic, chopped ( or use minced garlic in jars)
1T dried thyme (or 3 T fresh)
1 t dried rosemary (or 1 T fresh)
1 t dried sage (or 1 T fresh)
1 t dried basil (or 1 T fresh)
3 large cans diced or crushed tomatoes
2 boxes no or low sodium veggie broth
some date paste ( 2T)optional
1 or 2 cups water, as needed
12 oz each of 7 different frozen veggies

black eyes peas

okra

green beans

carrots or carrot mix (carrots alone are often in slices that are too large)

corn

lima beans

peas
Also add 1 package of frozen green (spinach, kale, or a mix)
Pepper to taste
Table tasty or other salt substitute to taste

Directions:
Use a large soup pot
Saute garlic and onion in small amount of the veggie broth
Add tomatoes and herbs
NOTE at this point, you would have basic tomato sauce
Add all frozen veggies, plus rest of broth
Cook uncovered on medium heat for about 40 minutes, stirring occasionally
Cover, cook for about 2030 minutes on low heat (simmer) 'till black eyed peas are tender. Stir occasionally
Add pepper and salt substitute if desired.
Let stand for about an hour to blend flavors

Source: adapted from recipe of Paul Armitage