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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, 20 June 2019

lost weight didn't I!

Thursday 20th June 2019
Let's root for each other and watch each other succeed.


Well I had a fabulous day yesterday, started with a NSV, I was able to fasten my jacket which I haven't been able too, that means my hips have to have shrunk a little - result.

Next I went to get weighed at Elle's workshop and I'd lost 2lb, that's 9.5lb since the beginning of May, I was buzzing because I haven't been perfect, I've not filled my journal in, I have been tracking on my app still and that's okay, the time I would've spent on my journal, I've been using to cook which is helping me more this week.

The August edition of the WW magazine had arrived on the morning so I had a quick flick through it and was so impressed with the recipes in there that I wrote the ingredients down for 3 of them and went to Sainsbury's on my way back from my workshop to get them. 

This was the first one I did, egg & broccoli noodles, really good and only took 15 minutes total time which is my kind of cooking.  

Yay, I've finally got my cooking mojo back, everyone that's tried my zero curry lentil bake has enjoyed it, in case you missed the recipe, here's the link
https://wwbevsworld.blogspot.com/2019/06/tasty-zero-lunchdinner-or-breakfast-if.html

It reminded me of my chow mien recipe which I'll have to do again soon.

Chicken Chow Mein
Serves 4, 7 Smart Points per serving  

150g (5oz) cooked chicken breast (cut into thin strips)
1 tbsp oil  (4SP)
¼ tsp white pepper
¼ tsp chopped garlic
240g dried egg noodles (22SP)
Bean sprouts (1 handful)
½ small onion (sliced)
½ tsp salt 
1 tbsp dark soy sauce (1SP)
1 tsp light soy sauce 
1 tsp sesame oil (2SP)

Cook noodles by soaking in boiling water for 5-10 minutes or until soft to touch. Clean wok, heat wok until hot and slightly smoky. Add 1 tablespoon oil. Add the chicken and onions and stir-fry for 30 seconds. Turn to low heat and add the garlic and stir-fry for another 15 seconds. 

Now add the bean sprouts and noodles. Stir-fry for 4-5 minutes or until the noodles are soft. Add the salt, dark soy sauce and light soy sauce.

Stir-fry for another minute. Finally add the pepper and sesame oil and stir in.
Try it, saves points and money when you fancy a Chinese takeaway.

Then after walking Alfie for a second time it was time to get ready for work, which was a cracking night too, lots of members, lovely to see new members joining too, we're all in it together and it's brilliant.  Here's to catching up with my Bloxwich tribe today, can't wait.

Mwah, luv ya,

Love me xx


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