31st
October 2013
Beginnings
are usually scary and ends are usually sad, but it’s everything in between that’s
makes it all worth living!
Are these scarier than Halloween!
Happy
Halloween! Have you carved out your
pumpkin? More importantly what have you
done with the insides of it, did you cook it up into something delicious, if
yes – let me know.
What
about a nice simple Filling & Healthy pumpkin curry, and the only ProPoints
in it would be the mustard oil for 4pp, so perfect whichever plan you’re
following!
Pumpkin Curry
1/2 Kg Pumpkin
1Green
chilli
Ginger
Chopped
1/4
teaspoon Turmeric Powder
1
tablespoon Coriander seeds
1
tablespoon Mustard oil
1/4
teaspoon Cumin seeds
Salt to
taste
Coriander
leaves to garnish
·
Peel and cut the pumpkin in cubes.
·
Cut the chilli in half, remove the seeds and chop.
·
Heat oil in a frying pan add cumin seeds let them splutter.
·
Add green chilli and let them brown.
·
Add the pumpkin, turmeric, ginger and coriander seeds.
·
Toss a little, cover and leave to cook over a low heat until the
pumpkin is tender and the water has been absorbed.
·
Garnish Pumpkin Curry
with coriander leaves and Enjoy with brown rice (60g dried weight = 6pp if
ProPointing).
I may
do that one myself at the weekend, as I’m at a training day all day tomorrow,
and of course I have five meetings today so a tad busy.
Yet
again I’m a proud leader as one of my members is in the Christmas edition of
the Weight Watcher magazine, I sat and cried with pride as I read the letter
her gorgeous daughter Charlotte (age 12) had written to her mom and sent to
Weight Watchers, it’s a very emotional letter that makes you realise it isn’t
just the person with the weight issue that’s affected it’s their loved ones
too! Charlotte is a very special young lady;
she also sent me a letter two years ago that still sits in my office reminding
me that I make a difference.
My
cousins in the magazine too, she’s the gorgeous lady in the red dress on pages
96-98, I haven’t had chance to read the magazine through yet, but I’m looking
forward to having me a sit down and a cuppa at the weekend whilst I do. Until then though I have two very busy days
;) thankfully I’m all organised, kitchens full of F&H ingredients, I fancy making
the Donor Kebab recipe from my recipe sheets, I’ll post it at the end if you
can’t find it. I’ll have ith with Actifry
chips I think instead of pitta, right I need to get myself sorted, can’t be sitting
here in my PJs all day, I’m not off sick now J
Have a
healthy and happy day, focus on Eating Gorgeous and as always BeYOUtiful. xx
Donor Kebab
Serves 4, F&H or 4pp's per serving
1 teaspoon dried oregano
1/2 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
500g extra lean mince beef (16pp)
1/2 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
500g extra lean mince beef (16pp)
Preheat oven to gas mark 4/180C. In a large bowl, combine the dried oregano,
dried Italian herbs, garlic powder, onion powder, cayenne pepper, salt and
black pepper. Add the beef mince and mix thoroughly for 2-3 minutes. Take out
all of your beef mince and mix thoroughly for 2-3 minutes. Take out all of your
aggression on the kebab mixture, punching and kneading until no air pockets
remain and the kebab meat is extremely smooth.
Shape the seasoned mince into a loaf and place on a baking tray. Bake in
the middle shelf of the oven for 1 hour 20 minutes, turning the loaf half way
through the cooking time to ensure even browning. Once cooked, remove from the oven and cover
with foil. Allow to rest for 10 minutes. Slice the donor kebab as thinly as
possible and serve with pitta and salad.
NOTE: On F&H you can have WW pitta bread, if doing ProPoints you
will need to add extra pp's for the pitta bread.
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