6th
October 2016
Everything
changes the day you learn you are just as valuable as everyone else!
I had
a fantastic day yesterday, oh and I stayed on track! Yeah I did, that makes it week one in the
bag, eleven weeks to go. I will let you
know tomorrow what the scales say about my efforts this week, unless you're a Facebook
friend then you'll know in about two hours.
My
bestie came for lunch and I made up Spinach pici pasta, I enjoyed watching
Jamie Oliver making this dish on his new show, so I've Smart Pointed it up and
I think you'll like it as much as we did, I'd definitely get your kids helping
you make the pasta, even for a 46 year old - it was fun! I didn't use the extra drizzle of oil so
saved 2sp on a portion, it was really good and looked amazing. If you want to watch Jamie make it, http://www.channel4.com/programmes/jamies-super-food/on-demand/63326-001
you'll find it on there, it was episode 1.
As delicious as the food was, the highlight of my day wasn't dinner, it
was laughing until I cried at us being silly afterwards, you can't beat
giggles. We fit a walk in together too
which was good as we got to have a natter and some activity. Yep yesterday was a very good day finished
off with cracking meetings with my Ashmore lot.
Spinach pici pasta
Serves 4, Cooks In 50
minutes,
16sp per serving if you drizzle a tsp of oil over dish, 14sp if you
leave that bit out.
Difficulty - Not too tricky
200g
baby spinach
300g
Tipo 00 pasta flour or plain flour (30sp), plus extra for dusting
olive
oil (2tbsp - 9sp)
4
cloves of garlic
½
teaspoon dried red chilli flakes
200g
baby courgettes
320g
ripe cherry tomatoes , on the vine
50g
pine nuts (11sp)
½ a
bunch of fresh basil, (15g)
50g
Parmesan cheese (7sp)
extra
virgin olive oil (1tsp per plate = 2sp per plate)
In a
food processor, blitz the spinach and flour until a ball of dough forms,
letting the machine do all the work. Touch the dough – it shouldn’t be sticky,
you want a playdough consistency, so add a little more flour, if needed. To
make the pici, simply tear off 2cm balls of dough and roll them out into long
thin sausage shapes – think fine green beans – on a clean surface (the beauty
is that they’re all different, so get little helpers involved, if you can).
Cook the pici straight away, or leave them to dry out for a few hours, or even
overnight.
Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil (9sp). Peel, finely slice and add the garlic, along with the chilli flakes. Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.
Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta. Drain, reserving a mugful of cooking water, then toss through the veg. Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, loosening with a little reserved water, if needed. Divide between your warm plates and serve with a few drips of extra virgin olive oil (if you do that's extra SP's, 1tsp is 2sp, with the remaining Parmesan and the baby basil leaves sprinkled over.
Put a large pan of salted water on to boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil (9sp). Peel, finely slice and add the garlic, along with the chilli flakes. Finely slice and add the courgettes, then halve and add the tomatoes. Cook it all for 5 minutes, then stir in the pine nuts and add a ladleful of boiling water. Leave on the lowest heat while you cook the pasta.
Add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta. Drain, reserving a mugful of cooking water, then toss through the veg. Reserving the baby basil leaves, finely slice the bigger ones and stir into the pan with most of the finely grated Parmesan, loosening with a little reserved water, if needed. Divide between your warm plates and serve with a few drips of extra virgin olive oil (if you do that's extra SP's, 1tsp is 2sp, with the remaining Parmesan and the baby basil leaves sprinkled over.
This was my day in food yesterday;
Breakfast - crack chicken toastie, mushrooms & spring
onions - 6sp
Lunch - spinach pici pasta 18sp
Dinner - cheese & potato pie 13sp
I've managed my weeks goal of walking 30 minutes every day, pleased
with that, I've tracked 100%,
My total used were;
Thursday = 38sp
FitPoints earned = 9
Friday = 30sp FitPoints earned
= 10
Saturday = 35sp
FitPoints earned = 7
Sunday = 46sp FitPoints earned
= 15
Monday = 45sp FitPoints earned
= 11
Tuesday = 40sp
FitPoints earned = 12
Wednesday = 40sp
FitPoints earned = 16
Total FitPoints earned over the last 7 days = 80 Fit Points
Total Smart Points consumed = 274sp,
Daily allowance = 30sp, Weekly allowance = 35sp = 245sp total allowance,
so I used 64 of the FitPoints I earned too.
Remember
It takes It takes 4 weeks for you to notice
a change
It takes 8 weeks for your friends to notice
It takes 12 weeks for the rest of the world to notice
It takes one day to decide that you are enough
Give it 12 weeks, don't quit!
And you can start those 12 weeks at any time, so what are
you waiting for BeYOUtiful? For those
who joined me this week, WOO HOO #WWGoUs!
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