He that is good for making excuses is seldom good for anything else. Benjamin Franklin
What a glorious morning, me and Alfie have just had a really long walk and unfortunately it hasn’t worn him out and he’s being a little nightmare ;) it’s not easy to write a blog when your dogs throwing toilet rolls and you and growling!
Why is tracking important? Think about it have you had a few nibbles that you didn’t track? These little bites can add up quickly! Tracking helps you be aware and stay accountable. Also studies show that keeping track of food intake can help with weight-loss successEveryone tracks in different ways, . I’ve started taking photos of my meals if I haven’t got my tracker book to hand so that when I do write it down I can remember EXACTLY what it was I had, not just the bits that suit me to remember. I’m also being accountable by sharing my tracker via facebook with another leader to keep me in check, when you have to show someone else what you’re eating as you eat it, wow does it make you think twice!
I was being creative in the kitchen yesterday, had bought a cooked chicken the day before and wanted to do something with it so had it with sweet chilli mayonnaise really nice, just added a bit of sweet chilli sauce to some low fat mayo and it made it very tasty indeed especially as it had gone a bit dry, I had it with sunblushed tomatoes, olives, brocolli, and a bit of grated cheese on top, not everyones cup of tea but I liked it. the chicken would be great in a pitta bread or a wrap for a quick lunch.
Couldn’t decide what to have for my main meal yesterday so just started dicing veggies, eventually this is what I ended up having and it really was a delicious huge portion too, served it on a bed of spinach.
Linguine with Boursin & Parmesan 300 g Pasta, White, Dried, linguine or spaghetti
50ml vermouth (or dry white wine)
1 small Onion, All Types, finely chopped
1 carrot, finely chopped
1 courgette, finely chopped
1 red pepper, finely chopped
50g Peas, frozen, or shelled fresh peas
100 g Fromage Frais, Low Fat, Plain
100 g boursin herbs (or any soft cheese)
4 tablespoons skimmed milk
finely grated rind of 1 lemon,
2 tablespoons Cheese, Parmesan, finely grated
1 pinch Salt, and black pepper, freshly ground
Cook the linguine or spaghetti
in plenty of boiling, lightly salted water for 10-12 minutes, or according to
pack instructions, until just tender. Meanwhile,
warm large frying pan and add finely chopped vegetables, peas and vermouth,
heat until cooked, add water if necessary to stop drying out. When cooked stir in the fromage frais, soft
cheese, milk, lemon rind and grated Parmesan. Heat gently, stirring, for 2-3
minutes. Season. Drain the linguine or
spaghetti well, then add to the sauce and stir gently. Transfer to four warmed
plates and serve.
A member suggested this desert too;
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