I have partnered with Lifetime Fat Loss Center of Rogers, MN, to bring you this Journey2FatLoss series. All opinions are my own. This post may contain affiliate links.


While I was impressed by the amount of weight that I lost on LFLC, I need to disclaim that once I stopped using the drops the weight came back. Now, this was in conjunction with lack of guidance from the coach who was supposed to be supporting me as well as a fall back into old habits. Would I recommend this method for losing weight? Yes under the condition that the program is followed and you have a professional helping you transition into real life. I didn’t have that.

This week I hit a wall. It wasn’t the kind of wall that some people think of; you know, the kind that support buildings or create rooms. Two things happened: Auntie Florence came for her monthly visit and I got super stick and tired of the food I was eating. I don’t know if I was really that tired of the food I had been eating but one thing is for sure, when you’re experiencing PMS-like symptoms and you typical coping mechanism has been in the form of chocolate and refined sugar, the absence of those soothing agents creates a monster. You can ask my husband, Ben, I was not pleasant to live with this week. Nothing satisfied my cravings for chocolate and let me tell you, I was a beast to be around. Actually I posted this picture on my Snapchat on Monday.

Along with my need for chocolate and the absence of it, came three days of no visible change on the scale. After four weeks of consistent dropping, to step on the scale on Monday morning and see it go up one pound was incredibly discouraging. Then there was no change for three whole days. I thought I was going to either lose my mind or break all the Lifetime Fat Loss rules and go on a sugar binge. Neither of those things happened. What I did do to get through the difficult time is make one of my favorite recipes.

I have found during this change in diet that Asian inspired food are my go-to preferred dishes. The ingredients are always fresh, typically clean and can usually be adapted. I got the basic idea from Lifetime Fat Loss and have adapted it. While you do not have to make this soup with venison, we prefer it because my husband is a hunter. If you are going to make any kind of red meat while doing this kind of diet it’s recommended that you try to obtain the leanest possible cut that you can find. Bison would also work nicely in this soup.

First things first, measure out your spices. If you don’t want any heat added to the soup I suggest either omitting the red pepper or halving it.

Next, I get all of my fresh ingredients measured and chopped up that way I can easily do a dump into the dutch oven.

Cut up your venison or lean red meat into bite size strips. As far as the broth goes, you can use beef or vegetable broth. I prefer the Simply Nature brand found at Aldi.

Next put the beef broth into your dutch oven or pot on the oven and let it begin to boil. I like to add the low sodium soy sauce into the broth and also let that heat up. To make the soup soy and gluten free simply substitute the soy sauce for coconut aminos.

Dump everything into your boiling broth and soy sauce, turn the heat down and let it simmer for 30 minutes. If you are using wild game like venison or bison for your meat keep on eye on your soup. If you overcook venison it will be tough and leathery. The same is true of bison.

That’s it! The recipe will serve two but it can easily be doubled. Happy souping!

Asian Venison Soup
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Easy dump it all in Asian-inspired soup made from venison or other lean red meat. Low carb, low glycemic, and anti-inflammatory.
  • 100g Venison or Other Lean Meat
  • 2 Cups Beef Broth
  • 1 Cup Chopped Celery
  • One Onion Chopped
  • 3 Tbs Soy Sauce or Coconut Aminos
  • 2 Tbs Chopped Green Onions
  • 2 Cloves Garlic
  • 1 Handful Fresh Cilantro
  • ½ tsp Ginger
  • ¼ Red Pepper
  • 1 Bay Leaf
  • 1 Packet or 1 tsp Stevia
  • Salt & Pepper to taste
  1. Prepare ingredients.
  2. Bring broth and soy sauce to a low boil.
  3. Add other ingredients.
  4. Simmer 30 minutes or until meat is cooked.

As for progress, since I know you guys want to know where I’m at with that, after four days of not losing weight as of today I have dropped three whole pounds! (Yes, menstruating really does do that to you!) My metabolic age has also decreased from that of a 90-year-old to an 86-year-old! My visceral fat (the fat around my organs) is now in the “safe” zone and I lost 5.2 pounds of fat from last week! This blob I’m holding and my daughter Pippy is inspecting is what five pounds of fat looks like. Ew….

Follow my Journey2FatLoss on social media!

I’ll be live on Facebook from First Time Mom every Monday night at 9pm CST. I’ll share with you what happened the last week, how much I’ve lost and Coach Ben, my Lifetime Fat Loss Center coach, may make an appearance or two. Follow here and subscribe to Facebook Live – First Time Mom on Facebook.

Obviously I’ll be posting on Instagram so don’t miss out there. First Time Mom on Instagram.

Follow me on Snapchat – firsttimemommn. I’ll be giving you sneak peeks at what I’m eating, what I’m struggling with.

Because they’re awesome and really want to help heal America’s obesity epidemic all First Time Mom readers will be receiving a 10% discount at Lifetime Fat Loss Centers. Locations vary. I go to the Rogers, MN location. The time is now.

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Bert Anderson is a blogger and social media manager mom of three living outside of the Twin Cities in Minnesota. She’s the author behind the blog First Time Mom, where she honestly chronicles the peaks and valleys of parenting. Even though she has more than one child, Bert maintains that whether you have one child or 19, there’s a first time for everything. She’s a lover of coffee, conversations, pop culture, healthy living and fitness.

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