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Monday, 29 July 2013

Lemony Chicken Kebabs and King Prawn Salad (FREE on Extra Easy)

Start Weight in March 2013:
15 stone 2.5lbs

Current Weight:
13 stone 11.5 lbs

Weight Loss Since March 2013:
1 stone 5lbs

This Week's Loss/Gain:
2 gain

Number of Days I Stuck to Plan This Week:
4/7






This week's weigh-in marks the first in a long line of gains I predict. For the next four weeks I have events and holidays were Slimming World will just not apply. I find that if I have an occasion where I know I am going to splurge, say an evening meal, I absolutely can't stop myself from eating appallingly all day long, from the minute I get up. My Slimming World hat will not be on.

For instance, oh Saturday I was treated an Afternoon Tea. Not a lot of Slimming World friendly options there.I woke up in a 'cake' frame of mind, so all day surrounding the cream tea - when I COULD have made clever choices - I didn't. I just wasn't in the Zone.

Interestingly, the Cream Tea completely did me in, and it wasn't even all that excessive...I mean we had one once at the Ritz where the cake stand seemed to keep magically replenishing itself. But at this one, we ate a cream slice and it stayed gone. After 4 sandwich fingers, two scones, 2 and a half mini cakes and a shot glass of trifle I practically had cream coming out of my ears.

Until now, I always fancied my chances on Man VS Food, but my stamina on Saturday was pitiful.

I'm going to enjoy the next four weeks though. I lost a stone and a half this year so far, that's three shiney stickers. I'll have a mega-foody August and then back on plan again. And this time next year maybe I'll have three more stickers...or even more - what a lovely thought.

RECIPE OF THE WEEK: Lemony Chicken Kebabs and King Prawn Salad (FREE on Extra Easy)

Marinate Diced Chicken in the Juice of a Lemon, and Seasoning, then thread on kebab sticks, alternating with chunks of Peppers, Onions and Cherry Tomatoes. Grill for 15 mins or so, turning regularly (try not to burn them like I did). Fry King Prawns in Fry LIght and serve on a bed of salad. Serve with roasted Baby New Potatoes and Corn on the Cob.

I add a tablespoon of very light mayo for potato dipping

Tuesday, 23 July 2013

Parma Wrapped Chicken and Giant Cous Cous

Start Weight in March 2013:
15 stone 2.5lbs

Current Weight:
13 stone 9.5 lbs

Weight Loss Since March 2013:
1 stone 7lbs

This Week's Loss/Gain:
0.5 gain

Number of Days I Stuck to Plan This Week:
6/7






I had hoped to manage a full 7 days on plan this week. I had a great loss last week (5lbs) and wanted to continue in that vein, but also the next 4 weeks are all going to be gains what with parties and holidays and lots of other fun stuff.

On Sunday the heat and humidity rid me of any desire to cook so on a whim I took the girls to the supermarket and let them chose a picnic selection. Of course they wasn't a thing among it I could join them in. So I picked up a overly priced Tuna Nicoise salad and we set off to the nature reserve.

I had romantic ideas of finding a shady spot, with butterfly's dancing around us and the girls playing in the hazy afternoon sun, whilst, as a responsible parent, I taught them the country side code through the power of play.

The reality was they whinged and complained about walking so we only made it just past the car park. On the way we avoided stepping in various dog deposits and I could only remember 'shut gates' and 'take rubbish home' from the countryside code. They girls munched on crisps and cornflake cakes and I opened up my salad to find it didn't come with a fork, so was attempting a happy face whilst eating limp bits of lettuce with my fingers.

To cap it off they both managed to wee on their socks whilst relieving themselves in a bush

When the Troll decided she also needed a number 2 quite desperately, I adhered to the countryside code "take rubbish home with you" (thank you supermarket carrier bag - you came in very handy in an emergency) and then decided the whole plan needed to be aborted and we came home to our plumbing and electric fan.

So you'll understand why I needed to decimate the remainder of the cornflake cakes when we got in. And a couple of ice lollies.......

RECIPE OF THE WEEK: Parma wrapped chicken and giant cous cous salad
Wrap Chicken Breast in 2 slices of Parma Ham (3 syns). Baked for 25 mins, until thoroughly cooked. Boil Merchant Gourmet Giant Cous Cous in boiling water for 15 minutes, add a Chicken Krorr Stock Pot for added plavour whilst boiling. Drain and add diced salads, I like Grapes, Cherry Tomatoes, Cucumber, 8 Olives (1 syn) and HEA cheese.  Mix salad through the cous cous, and serve with chicken on top.

The parma keeps the chicken really juicy and adds a saltiness. I often wrap several of these and then freeze individually and have them at lunch time.

Tuesday, 16 July 2013

28 months later

Start Weight in March 2013:
15 stone 2.5lbs

Current Weight:
13 stone 9 lbs

Weight Loss Since March 2013:
1 stone 7.5 lbs

This Week's Loss/Gain:
5lb loss* (*please note this is not normal. 1. I had a stomach bug. 2. I weighed in a day late. 3. I weighed in during the morning, normally it's evening. I'm sure I will be back to normal next week i.e - fat and not losing much)

Number of Days I Stuck to Plan This Week:
6/7


So, this is a touch embarrassing.

I last posted in March 2011 when I had decided to stop going to Image Therapy and just stick to the plan through sheer will power....

Hilarious!!

On the positive side, I'm not heavier than when I logged off, but it's very sobering to look though my posts from 2010-2011 and realise that diet-wise I haven't moved on. I still hate how I look, I still rave about Slimming World (I'm back at classes), and I'm still very very fat.

Elsewhere, life has changed considerably. The Troll is now a school girl, Squirky is a walking talking wonder of a child, we've moved far far away from our old home in the city to the countryside, and redundancy temporarily knocked me sideways.

But anyway, using my blog-tardis, we've skipped a couple of years and here I am. Picking up where I left off. Hello again!


RECIPE OF THE WEEK: Light Lunchtime Omlette
Dice your HEA cheese into cubes. Whisk 4 eggs and seasoning, and then mix through cheese. Fry in a small omlette pan. The melted cheese will provide the fat you need for frying - so tastes great and you don't need syns or a HEB! Serve with apples and grapes on the side.