23rd January 2011 facebook email

Let your freak flag fly!
This week we looked at TRACKING, the ProPoints of some BASIC FOODS and how these are miscalculated on trackers.

We realised…

- People forget to put MILK on their tracker, or underestimate the amount they use, ‘’it’s only a drop’’

- We forget to measure butter/margarine ‘’it’s only a scraping’’

- Cheese can be swapped for lower ProPointed options, i.e. ½ fat or Cheese triangles.

- Bread, is often miscalculated, some thick slices are 3pp (that’s 1 slice, not 2)

- AND finally EGGS, check the size. YES ‘size does matter’.


We all agreed that

· TRACKING does work.

· TRACKING stops SNACKING

· And honest TRACKERS has SUCCESS written all over it.


This week, get a pen and PROMISE YOURSELF YOU WILL WRITE A TRACKER!!!

When it comes to food, I like it best when its delicious, low in calories, high in nutrients, and (not to sound shallow, but) looks good too. For me Butternut squash hits all of those points and more. Make fries with it, mash it, put it in a stew... JUST EAT IT. Today, butternut squash, I salute you!

What Is It?

Butternut Squash is most importantly zero ProPoints, its shaped like a large pear, has cream-colored skin, deep orange-colored flesh and a sweet flavor. Technically a fruit, the butternut is a winter squash with a nice long shelf life and a thick skin (so feel free to mock it). It's mostly solid with a bulbous end that contains seeds and strings to be scooped out.

Why Do I Love It?

It’s similar to Sweet Potato, but better! This orange guy tastes a lot like a sweet potato, but it's lighter and lower in starchy carbs. Use it pretty much anywhere you would use a sugary spud.

Delicious AND Nutritious. Sure, it's full of fibre, and is also good sources of vitamins A and C, several B vitamins, potassium, and omega-3 fatty acids?

Once you learn the easiest ways to skin and slice the things, working with them becomes a lot simpler. I don’t bother to skin it most of the time especially if I’m roasting it, and I eat the skin. If however I do skin it, I have found a peeler the best option, the one I have is green and it slides on your finger (had it from Sainsburys), but otherwise use a nice and be careful, slice away from you always!

Make chips!

Preheat oven to 425 degrees. Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.

Using a crinkle cutter or a knife, carefully cut squash into chip shapes. Pat chips firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.

Lay chips out on a layer of paper towels, and let stand for at least 5 minutes, to allow the salt to draw out any excess moisture. Then pat with paper towels again. If you like, sprinkle with additional salt.

Spray a baking sheet with nonstick spray, and then lay chips flat on it. Bake in the oven for 20 minutes, and then carefully flip chip. Bake for about 20 minutes longer, until tender on the inside and crispy on the outside. Enjoy!

Here’s to a lazy Sunday xx