21st November 2017
Become a priority in your life.
Half four start this morning,
Alfie decided I needed to get up earlier than usual! Gotta love a dog! Had a good day yesterday, Monday’s is usually
my day off but with the launch of Flex I’ve worked the last few Monday nights,
that was the last for a while. Enjoyed
visiting Kate at her new Monday night meeting in Bradley (Bilston), if you’re
looking for a Monday night meeting, I’d recommend it for sure. There were some great results from Flex too,
I can’t wait to see how my members have done this week.
Food, we always get back to food,
I started my day quite randomly with that coconut chickpea curry, I blitzed it
into a soup and it tasted nice so I had it for breakfast with a couple of these
wraps that were out of date but when I opened them tasted fine.
2 Smart Points each, £1.50 for a
pack of 12. You can taste the coconut in
them, they are only the size of a side plate but I’d have them again for sure.
Then I made this lentil spread
and it’s my new favourite thing and has made me realise there’s a lot of
different ways I can do something similar.
I’m going to make a bigger batch up tomorrow, I dare say you could make
it without the oil but I feel the oil adds some flavour and we all need a
little healthy oil in our lives. It made
about 250g, that’s the equivalent of a pack of butter and there’s a whole lot
more points in that.
Lentil
spread – 4sp total
70g raw red split lentils
1 small onion, about 100g
2 cloves garlic
1tbsp olive oil (4sp)
1tsp curry powder
salt & black pepper
1tsp balsamic vinegar
25g 0% fat Greek style yogurt
Cook the lentils in boiling water
according to packet until tender – about 20 minutes – then drain.
Meanwhile, peel and finely chop
the onion and garlic and add to a small non-stick frying pan with the oil. Stir
over medium heat for about 5 minutes until thoroughly soft, then stir in the
curry powder for another minute.
Put the onion mix in a bowl with
the cooked lentils and seasoning, and puree until smooth. Stir in the balsamic
vinegar and yogurt. Adjust seasoning as necessary.
Transfer to a serving bowl, either
eat warm or cover and allow to cool, then put in the fridge to chill.
For lunch I made chicken
meatballs in a tomato sauce with bare naked noodles and a bit of parmesan
on top, so that only came to 3sp.
Then before I left for the
meeting I plated me up some salad, boiled eggs, I added some olives to my
lentil spread and had it on the wraps when I got back, really tasty and I
actually enjoyed the carrot sticks, all of it took some eating which made it
more filling.
Made my own tzatziki with natural
yogurt, cucumber and lemon juice, I also added a few chives for good
measure.
Yeah good food can be tasty and
low in Smart Points, I’m loving this Flex lark, I ended on 26SP so used a few
of my weeklies, but it’s all good, I’ll pull them back before the weekend or
maybe I won’t maybe instead of overindulging big style at the weekend, I’ll
have a little bit of my weeklies every day, we shall see, good to have the
choice.
Who’s up for a tasty Tuesday, I
sure am, what shall I do with the cartons of butter beans I have in the
cupboard. I’m strugging with the texture
of beans so I’ve got to disguise them in the meal. Here’s one way of disguising them…
Spicy bean
burgers, makes 4, 1sp each.
410g
Cannellini Beans, cooked,
drained and rinsed
410g
Butter Beans, cooked,
drained and rinsed
1
tablespoon
Curry Powder
3
Spring Onions,
chopped finely
1
Red pepper(s),
de-seeded and diced finely
50g
dried breadcrumbs (5 SmartPoints)
1 egg, beaten lightly
Calorie controlled cooking spray
Salt & Black pepper
1. Preheat the grill to medium and line a grill
tray with foil. In a food processor or with a hand-held blender, whizz together
the cannellini beans, butter beans and curry powder.
2. Transfer to a bowl, season and mix in
the spring onions, red pepper, breadcrumbs and egg until combined. Divide the
mixture into four equal portions and shape with wet hands into four large
burgers.
3. Transfer the burgers to the grill tray
and spray with the cooking spray. Grill for 12-15 minutes until golden, turning
halfway through. Serve immediately.
Freezing
At the end of step 2, layer the
burgers between baking paper in a freezerproof container. Seal, label and freeze for up to 3
months. To serve defrost and cook as per
step 3 until golden and piping hot.
Right time to go get
ready for work, here’s looking forward to some epic results at the scales, let’s
end November on a high I say!
No comments:
Post a Comment