12th January 2011 facebook email

“Some cause happiness wherever they go; others whenever they go!” Oscar Wilde

My members lost 245lb yesterday – wow and it was great to see so many new and returning members so we should have another great weight loss next week. Some of us have found it a little difficult getting back into it as there is still junk in the cupboards, but we’ve managed to maintain and are looking forward to a loss next week. Sometimes you’ve just got to be realistic. It’s great to see you starting to use the facebook page to share success and other things, Anita’s posted on there – she’s looking for a fold up exercise bike, can anyone help out?! Please go onto the facebook page and tell others how well you’re doing and any ideas you have, anything that will help others.

Well my fridge is obviously turned up too high because the chicken casserole didn’t defrost totally so I had a tuna toastie for my tea last night, the Ginger Beer Pork that I made at lunchtime was truly scrumptious though, it’s a sweet dish and went great with mashed potatoes. What I would say is if you are a can’t cook, won’t cook, start trying the odd thing. You don’t have to cook everyday, but once you give it a try and see how easy it is you can do a little as and when. The Ginger Beer Pork meant me spending 20 minutes maximum in the kitchen and I just left it cooking and popped back a couple of times. It’s definitely a dish I’d want again.

Here’s the recipe;

Ginger Beer Pork total 30pp, Serves 4 @ 8pp each.

450g pork fillet (17pp) (I used pork chops and removed bone & sliced)
2 tbsp flour (4pp)
Salt & pepper
½ pint / 250ml ginger beer (4pp)
½ pint pork or vegetable stock
1 onion
2 tsp brown sugar (1pp)
1 clove garlic
1tsp caraway seeds
1 tbsp Oil (4pp)

Warm oil in large saucepan while you cut pork into thin strips and coat in the seasoned flour.

Quick fry the pork and strain the old oil if its a bit dirty and add fresh, with the onion and garlic.

Stir in the stock and the ginger beef with the sugar and caraway seeds. Bring to the boil then reduce the heat and simmer very gently for 45 minutes - 1 hour, until the pork is tender.

Serve with any combination of winter vegetables and 200g mashed potatoes each (4pp per person)

So if you do one thing this year…

Ditch the fizzy! Apparently we may think diet fizzy drinks are better for our teeth as they’re sugar-free, this isn’t true as the phosphoric acid in these drinks causes calcium in our teeth to be released, leaving them weaker. If you must have a fizzy drink, use a straw then neutralise your mouth with a few sips of milk!

Mmm interesting….

Have a wicked Wednesday xx