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Disclaimer
Beverley has prepared the content of Bev's World irresponsibly and carelessly. She therefore disclaims all warranties, express or implied, as to the accuracy, originality or completeness of the drivel presented on this blog or on other linked websites or on any subsequent links. She vehemently denies that the information may be relied upon for any reason. Beverley shall not be liable for inflicting laughter, shame, disgust, torrents of tears and the eventual desiccation or crashing boredom on readers.

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Thursday, 6 October 2016

I've completed my first week!



6th October 2016
Everything changes the day you learn you are just as valuable as everyone else!

I had a fantastic day yesterday, oh and I stayed on track!  Yeah I did, that makes it week one in the bag, eleven weeks to go.  I will let you know tomorrow what the scales say about my efforts this week, unless you're a Facebook friend then you'll know in about two hours. 

My bestie came for lunch and I made up Spinach pici pasta, I enjoyed watching Jamie Oliver making this dish on his new show, so I've Smart Pointed it up and I think you'll like it as much as we did, I'd definitely get your kids helping you make the pasta, even for a 46 year old - it was fun!   I didn't use the extra drizzle of oil so saved 2sp on a portion, it was really good and looked amazing.  If you want to watch Jamie make it, http://www.channel4.com/programmes/jamies-super-food/on-demand/63326-001 you'll find it on there, it was episode 1.

As delicious as the food was, the highlight of my day wasn't dinner, it was laughing until I cried at us being silly afterwards, you can't beat giggles.  We fit a walk in together too which was good as we got to have a natter and some activity.  Yep yesterday was a very good day finished off with cracking meetings with my Ashmore lot.

Spinach pici pasta

Serves 4, Cooks In 50 minutes,
16sp per serving if you drizzle a tsp of oil over dish, 14sp if you leave that bit out.

Difficulty - Not too tricky

200g baby spinach
300g Tipo 00 pasta flour or plain flour  (30sp), plus extra for dusting
olive oil (2tbsp - 9sp)
4 cloves of garlic
½ teaspoon dried red chilli flakes
200g baby courgettes
320g ripe cherry tomatoes , on the vine
50g pine nuts (11sp)
½ a bunch of fresh basil, (15g)
50g Parmesan cheese (7sp)
extra virgin olive oil (1tsp per plate = 2sp per plate)

In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed. To make the pici, simply tear off 2cm balls of dough and roll them out into long thin sausage shapes – think fine green beans – on a clean surface (the beauty is that they’re all different, so get little helpers involved, if you can). Cook the pici straight away, or leave them to dry out for a few hours, or even overnight.

Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil (9sp). Peel, finely slice and add the garlic, along with the chilli flakes. Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.

Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta. Drain, reserving a mugful of cooking water, then toss through the veg. Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, loosening with a little reserved water, if needed. Divide between your warm plates and serve with a few drips of extra virgin olive oil (if you do that's extra SP's, 1tsp is 2sp, with the remaining Parmesan and the baby basil leaves sprinkled over.

This was my day in food yesterday;

Breakfast - crack chicken toastie, mushrooms & spring onions - 6sp

Lunch - spinach pici pasta 18sp

Dinner - cheese & potato pie 13sp

I've managed my weeks goal of walking 30 minutes every day, pleased with that, I've tracked 100%,

My total used were;

Thursday = 38sp  FitPoints earned = 9
Friday = 30sp  FitPoints earned = 10
Saturday = 35sp  FitPoints earned = 7
Sunday = 46sp FitPoints earned = 15
Monday = 45sp  FitPoints earned = 11
Tuesday = 40sp  FitPoints earned = 12
Wednesday = 40sp  FitPoints earned = 16

Total FitPoints earned over the last 7 days = 80 Fit Points
Total Smart Points consumed = 274sp,
Daily allowance = 30sp, Weekly allowance = 35sp = 245sp total allowance,
so I used 64 of the FitPoints I earned too.

Remember
It takes It takes 4 weeks for you to notice a change It takes 8 weeks for your friends to notice It takes 12 weeks for the rest of the world to notice It takes one day to decide that you are enough Give it 12 weeks, don't quit!

And you can start those 12 weeks at any time, so what are you waiting for BeYOUtiful?  For those who joined me this week, WOO HOO #WWGoUs!

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