Week 64
Weight: 17st 1.5lb
Loss This Week: 3lb
Total lost: 80lb
I got weighed wearing my jeans, and still lost 3lb, I'm happy with that, oh yeah!
So I end March weighing exactly the same as I did at the start of March - am I good at maintaining or what?! I consider this all good practice for when I'm trying to maintain my weight at 9st something hehehe!
The version of the plan I followed last week was the "desperate for Payday" plan. Poverty is good for weight loss apparently. This week I will be following the "Just been paid and gone mad in Sainsburys" plan and it will be interesting to compare and contrast the 2. Will I fare better on fresh melon and raspberries, or naked pasta and savoury rice? I know which one makes me feel healthier, but there is something quite nice and comforting about the kind of food you find at the very back of the cupboard. There's some mushy peas there calling my name just now, hmmm, what shall I have with them?
My aim for this week is a nice conservative 2lb loss. Slowly, slowly, ever so slowly. Let's not forget, it was the tortoise who won the race with the hare.
I have been trying to keep the spark alive by trying a new recipe every week (except that final empty purse week of the month!) so do me favour, lay your recipes on me. I am open to any suggestions, veggie or otherwise. I'll have to come up with an incentive for you, a competition or something. If I do that, I'll feel like a proper blogger! In the meantime, if I use your recipe I'll review it here, and of course link to your blog - how does that sound?
Subscribe to:
Post Comments (Atom)
5 comments:
Now I wish I had actual recipes rather than habitual ways of throwing together random foods! I make a nice lentil and chickpea curry which basically involves frying onions and ginger together, adding lots of green lentils and chicken stock with whatever curry spices you prefer and boiling till the lentils are starting to soften. Then add a tin or two of chickpeas and simmer. Towards the end I throw in whatever greens I have around - spinach or mangetout peas are favourites - and then stir in some lemon juice and low fat creme fraiche. I make this in HUGE batches because it freezes well and you can eat an enormous pile for relatively few calories. Well done on the loss, by the way!
Will put my thinking cap on. Meanwhile I am pleased you are still losing pounds. When I look at what you have lost overall, you have done extremely well.
Hi Wendy ive been reading your blog for a while and thought it was time I left a comment(it seems a very long one). The three bean chilli you posted a while back is one of my favourites but ive been trying to do some new recipes and a while ago on checking my Slimming world book discovered that I can have 85g of Ricotta as a B choice so I had a dig through a veggie website and came across this recipe for, Spinach and Ricotta Pasta Shells.
I did change it slightly as I used frozen spinach not fresh and Passata instead of tinned tomatos but I have to say that I was really impressed. Its simple to make but looks and tastes really good so it will be going on my list of regulars!
Spinach and Ricotta Pasta Shells
To make 2 servings:
250g (8oz) spinach
125g (4oz) Ricotta cheese
1 medium egg
1 clove garlic, crushed
30g (1oz) freshly grated Parmesan cheese
400g can of chopped tomatoes
16 large pasta shells
1 small onion, chopped
Salt and Pepper to taste
Cook the pasta shells in lightly salted boiling water until they are 'al dente'. The pasta we buy takes about 13 minutes but read the directions on the packet. Drain well and rinse with cold water. Make the tomato sauce by gently frying the chopped onion and the garlic until it is soft and translucent. Add the chopped tomatoes, season with salt and pepper and simmer for 10 minutes.Wash the spinach well and then transfer it to a hot pan. Season with salt and let the leaves wilt for 3 minutes. Remove from the heat and drain well.Put the wilted spinach with the ricotta cheese and the egg in a food blender and blend to a rough paste. Check the seasoning and add a little salt if required for your taste.Use the spinach and ricotta paste to fill the pasta shells.
Pre-heat your oven to around 180°C/350°F. Put half of the tomato sauce into an oven proof dish, add the filled pasta shells open side up. Pour over the remaining tomato sauce, sprinkle on the grated parmesan and bake in the oven for 15 minutes.
Serve hot and enjoy.
pop over to my blog, where I'm getting excited about recipes!
If you want any of the recipes as you see them just shout! Most things are low fat, healthy and edible for the whole family! :-) (and so far, yummy)
well done and keep going
Post a Comment