22nd November 2017
Being entirely honest with oneself is a good exercise.
WOW WOW WOW, what awesome results at the scales yesterday, a
total of 142lb
88lb on the night, 54lb at the morning meeting, just
incredible and such positive feedback, I loved it. I’m not going pretend everyone lost weight
yesterday, they didn’t but those that didn’t either knew why they hadn’t and
the 3 or 4 that expected to lose and didn’t weirdly hadn’t used their weekly
allowance, not that I’m saying that’s the reason but it was interesting, plus I’m
sure the results will show next week.
We enjoyed talking about what we’d eaten and what we
enjoyed, one common theme was what can I do and how do I cook the zero plant based
proteins such as chick peas, beans and lentils so that’s our mission to find
ways of making them taste damn good. I’m
going to admit to suggesting those (including myself) that say they don’t like
them to learn to because they’re an excellent food source, cheap and full of
goodness, particularly important for vegetarians. This is when we have to think about flavours,
what flavours we enjoy the taste of rather than the foods. I enjoy garlic, cumin, mild curry flavours
for starters, I also love mint and lemon, now to work out how I can flavour
those beans with these flavours.
Putting lentils in a cottage pie is a great way to start, so
you could use turkey breast mince and lentils at first to ease you in gently, both
zero foods, you can google and find lots of recipes that include lots of ingredients,
or you can just make it like you’ve always made it and substitute the beef or
lamb mince for any combination of turkey breast mince, lentils and mushrooms, I
keep mine really simple and am guilty of either using a packet mix or just oxo
cubes to make the mince mixture tasty, I love a beef oxo cube me. Jamie Oliver’s looks good https://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/
I also love the Mediterranean flavours that come from black olives,
chorizo, sundried tomatoes, mmm now you’re talking, so if I could make
something with these, I’d barely notice the other stuff. Need to experiment on that one, watch this
space… My food also has to be easy to
cook and not have loads of ingredients, I get put off by a long list of
ingredients as soon as I look at the recipe.
Yesterday’s food was definitely quick and easy,
Poached egg and asparagus with toast
(3sp) I’ve still not got the perfect runny egg in my poached but I will!
Persistence pays off
For dinner we had chicken meatballs in onion gravy, with
mash potatoes and peas (8sp) Penn Road butchers is making me some lemon and herb ones today, can't wait to try them.
Tea was using up what was in the fridge and on use by dates,
so it was squaffles, corn on the cob and fishcakes made with a can of mackerel,
spring onions and leftover mackerel, oh and a spoon of wholegrain mustard. (4sp)
Yep, we will lose weight again next week, I will be lighter
for Christmas, especially as I got myself a mention on Radio 2 yesterday
morning, thanks Vanessa!
Right time to get myself moving, wanna spend a bit of time
in the kitchen this morning and to do that, I need to go buy a few ingredients
first.
Here’s to a wickedly good Wednesday BeYOUtiful, let’s stay
focused – it’s not Christmas yet!
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