29th February 2016
For one minute, walk outside,
stand there, in silence, look up at the sky and contemplate how amazing life
is.
That moment you close the wrong
document, don't press save and lose your blog on a day when you've got lots to
do! Yep that's what I just did, so
everything I've written once, I'm going to attempt to recall, I can't believe I
just did that DOH!
So I made it through the
weekend, on track and with a few weeklies left to take me to Friday. I had a
delicious dinner yesterday of chicken and asparagus wrapped in Prosciutto (that
bit hadn't made the first blog!).
I've got a really busy week,
ended up working a large chunk of yesterday because I realised I'd got such a
busy week. We go automated in my meeting
this Saturday, so I had some work to do to get ready for that, I won't have
time to do it otherwise as I've got my normal work, an area meeting that was on
Tuesday but I've just read an email which has asked if I can do Thursday
instead which means if I want to get to my weigh-in on Friday, I'm going to
have to get up early to do at least 5 lots of paperwork from my other meetings. I only need to add one extra thing to my
already crazy busy schedule to make it ridiculous - good job I love it
all. I will make my weigh in though
because Friday is now all about me and what I need to do, that includes, Weight
Watchers for me, a couple of hours with my bestie, shopping for a healthy week,
massage to chill me out, evening with mom to enjoy each other's company. Yeah what isn't done by 9.30am on a Friday
morning isn't getting done on a Friday, so I think it'll be setting the alarm
to get it done. This wasn't at all what
I wrote in the first attempt of my blog, but I can't remember what I wrote ten
minutes ago ;)
I'm going to cook the Moroccan
bake today, was meant to do it yesterday but forgot the butternut squash, so
will nip and get one this morning as it does look delicious. I've got a fridge full of good healthy, easy
to cook meals for the rest of the week so that's one less thing to think about.
My internet is on a super go
slow, I just don't know what's going on, I'm not sure if it's the pc or the
connection so that's really not helping this morning either.
Just been on phone for 15
minutes to my boss, so that's another setback.
All these things that are happening this morning could easily give me an
excuse to not to my meeting by Friday, because I'm going to be playing catch up
all week but they won't because this is important to me. Losing weight, making time for my meeting,
it's going to the top of my priority list - is it at the top of yours? If not - why not? Why is your health and wellbeing important,
why are you not doing everything in your power to improve your happiness?
I'll leave you with that
thought BeYOUtiful, here's today's Smart Points recipe, a tasty vegetarian
option.
Spaghetti
peperonata
Total = 24sp, Serves 2, 12sp each
5 mins to
prepare and 20 mins to cook, 398 calories / serving, Freezable,
1 tbsp olive oil (5sp)
1 red pepper, seeded and sliced into thin strips
1 orange pepper, seeded and sliced into thin strips
1 yellow pepper, seeded and sliced into thin strips
1 small onion, finely sliced
1 garlic clove, finely chopped
handful flat-leaf parsley, leaves and stalks
separated and finely chopped
1 tbsp capers, drained, rinsed and roughly chopped
2 tsp clear honey (3sp)
1 tbsp red wine vinegar
150g (5oz) wholewheat spaghetti (14sp)
vegetarian hard cheese or Parmesan, grated (1tbsp =
2sp)
This vegetarian winter warmer takes its inspiration
from a classic, hearty Italian dish. Red wine vinegar and honey add a depth of flavour
to this vibrant pasta recipe, which combines fragrant peppers and wholewheat
spaghetti for a quick, healthy and delicious midweek main.
In a medium lidded frying pan, heat the oil over a
low heat. Add the peppers and onion with a little seasoning and cook, covered,
for 15 minutes, or until softened. Add the garlic, parsley stalks and capers.
Return the lid and continue cooking for 5 minutes, then stir in the honey,
vinegar and parsley leaves.
Meanwhile, cook the spaghetti in a large pan of
boiling water following the packet instructions. Drain the pasta and add to the pan. Toss to coat in
the sauce, then divide between plates. Serve sprinkled with a little cheese.
Freezing and defrosting guidelines
Freeze the sauce only – once the sauce has cooled
completely, transfer it to an airtight, freezer-safe container, seal and freeze
for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight
before reheating. Loosely cover with foil and bake until dish is thoroughly
heated through. Reheat until piping hot.