27th May 2018
The number one skill
in life is not giving up.
Yesterday was fab,
it wasn’t what had been planned but we had a great chilled out day. I’d booked a table for lunch, but ended up
cancelling it after changing the time, three times. Lynne came over and then the lads arrived to
fix my summerhouse roof, it took a couple of hours and I can happily say it
survived the storm.
Then the sun came
out and we ended up in the garden relaxing, having a good chat with the lads,
mom really enjoyed having a different audience too which was lovely. I think after just chatting with Lynne that
maybe for her birthday we need to stagger the visitors so as not to overwhelm
her and to give her full attention when they are there. At least that way if the weather isn’t great,
we’ll be able to fit folk in the house.
When they’d gone we
realised we hadn’t eaten so we went over the co-op and didn’t choose
wisely! I did eat some strawberries
though, to go with the sausage roll, the cheese and onion roll and the, oooo
the nuts, the honey and salted sensations, I’d forgot about them for a minute,
I was just about to type and the handful of tear and share walkers cheese and
onion. Thankfully the tear and share
crisps are thicker cut that normal ones so I wasn’t keen and left.
It was all we ate
all day, and apparently I went to bed ten minutes before everyone else as they
woke me up to go to sleep!
Now for a healthy
day, a good walk with Alfie, something delicious for lunch, I’m thinking the
veggie burger I was going to eat yesterday!
Then lots of attention spent on mom and relaxing in the house I think, I
don’t reckon the weather is going to be good.
I’ve got loads of
white fish in my freezer so I need to think of something to do with that this
week, any suggestions gratefully received.
Here’s a couple I’ve come across on the WW website.
Chunky fish fingers
Feeds 4, 3 Points
6 slice Calorie Controlled Brown
Bread 8 Points
400g Cod, raw (4 x 100g) each cut
into long fingers
1 medium, raw Egg, whole, raw,
beaten
250g Peas, fresh or frozen
12 1⁄2 g Mint,
Fresh (half a 25g pack)
2 tablespoons Lemon Juice, Fresh
(juice of half a lemon)
4 tablespoons, heaped Quark 3
Points
1 tablespoons Low Fat Natural
Yogurt
1 tablespoons Dill, Fresh
1 teaspoons Capers, in Brine
25g Pickled Gherkins, drained,
finely chopped
Put the bread into a processor and whiz to make crumbs. Transfer to a dish. Dip the cod pieces in the crumbs to coat, then the beaten egg, then back into the crumbs to coat thoroughly.
Preheat the grill to medium high and grill the fish fingers for 10 mins, turning once.
Meanwhile, simmer the peas into a pan of water for 3 mins or until tender. Drain, then whizz them in a processor briefly with the mint, until half puréed. Set to one side and keep warm.
Mix together all the ingredients for the tartare sauce in a bowl and serve with the fish fingers and mushy peas.
Crumbed fish burger with coconut mayonnaise
Feeds 4, 8 sp each
1 1⁄2 tablespoons,
level Plain White Flour 3 Points
120g 0% fat natural Greek yogurt
1⁄2 clove(s) Garlic, crushed
55g Corn flakes, crumbs 6 Points
2 tablespoons Coriander, fresh
1⁄4 teaspoons, level Ground Cumin
400g Cod, raw, 4 x 100g skinless,
raw fillets
1 tablespoons Desiccated Coconut 3
Points
1 tablespoons Reduced Fat
Mayonnaise 1 Points
4 medium Granary bread roll(s),
split in half and toasted 19 Points
1⁄2 individual Cucumber, sliced
2 large Tomato, sliced
90g Carrots, raw, peeled into
ribbons
115g Cabbage, shredded
Put the flour on a large plate. In a small bowl, combine 2 tbsp of the yogurt with the garlic and season well. In a separate bowl, combine the cornflake crumbs, coriander and cumin.
Coat a fish fillet in flour and shake off any excess. Using your fingers or the back of a spoon, lightly spread ¼ of the yogurt mixture over both sides of the fish, then sprinkle with the cornflake mixture until evenly coated. Put on the prepared tray and repeat with the remaining fish. Bake for 15-18 minutes, or until crisp and cooked through.
Meanwhile, make the mayonnaise. Toast the coconut in a small dry frying pan over a medium heat, stirring often, for 2 minutes or until lightly golden. Set aside to cool.
Once cool, combine the toasted coconut and the mayonnaise with the remaining yogurt in a small bowl and season to taste.
Fill each of the rolls with a few slices of cucumber and tomato, a fish fillet, a spoonful of the coconut mayonnaise, a few carrot ribbons, and some red cabbage.
Right I’m off, birds
to feed, dog to walk, mom to sort. Enjoy your Sunday BeYOUtiful x
OOo moms funding raising update, we're at £233, awesome, if you haven't already
The
easiest way to donate is to text BAYF58
£1 or whatever value you want to send to 70070 or click the link and donate
via this page.
https://www.justgiving.com/fundraising/moms80 I read a facebook post this morning from a members saying,
After a very difficult 8 days spent looking after my amazing dad, I can say with confidence that the NHS is in crisis! The amazing staff are run ragged and I believe that patient safety is put at risk due to lack of staff, particularly care staff and physio’s. Fortunately for dad he has a wonderful family who are at the hospital ensuring his basic needs are met alongside the angels who must be wondering what is happening to all of our beloved NHS.
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