I haven’t felt like I’ve done anything different this week to last week but it’s a much better result this week. I haven’t had as much ice cream this week but when I have it, it’s always synned so it shouldn’t make a difference but it must have.
Date 26th February 2020 Weight – 27 st 4lb Result – 3lb loss Total Weight Loss – 3 st 11lb
Well, despite being on plan all week again, I had a feeling this morning that I was going to be disappointed today.
I wasn’t wrong. I have no idea why I gained but I’m not letting it get to me. I have to lose this weight because the hernia pain is happening more often. I’ve been in pain since Monday and it doesn’t seem to be getting any better.
I’ve brought home an S.A.S. log (slimmers against sabotage) as they always help when I think I’ve had a good week but the scales don’t agree!
Date 12 February 2020 Weight – 27 st 8 lb Result – gained 3 lb Total Weight Loss – 49 lb
We decided to have our curried veggie burger without the burger bun and served it with Slimming World chips and a side salad. Not everyone enjoyed it (KayCee and Ella!) but that was ok because it meant there was some leftover for my lunch the next day!
This recipe is great for vegans. You can learn more about the benefits of not eating meat in essays on vegan diet. I hope that over time, more people will begin to devote time to a healthy diet. This will prevent many diseases.
Curried Veggie Burger with Chips
Serves 4 1.5 syns per serving
1 small onion
½ red pepper
1-2 tsp mild curry powder
2 x 400g can of butter beans, drained
110g sweetcorn kernels, drained
60g fresh wholemeal breadcrumbs
1 medium egg, beaten (or vegan egg substitute)
Salt and freshly ground black pepper
900g Maris Piper or King Edward potatoes
2 tbsp freshly chopped coriander
Preheat the oven to 240°C/220°C Fan/Gas Mark 9.
Peel and finely chop the onion.
Peel and coarsely grate the carrot
Deseed and finely chop the pepper
Place onion, carrot and peppers in a pan with the curry powder and 150ml water. Bring to the boil, cover and simmer for 5 minutes. Drain well.
Mash the beans with a fork or blend in a food processor until smooth.
Stir in the sweetcorn, vegetables, breadcrumbs, egg and seasoning. Shape into 8 burgers, cover and chill until required.
Peel the potatoes and cut into 1cm thick chips.
Place in a pan of lightly salted boiling water and cook for 4 minutes. Drain and set aside for 10 minutes to dry.
Return the chips to the pan, cover and shake to ”rough up” the edges – this helps make them crisp.
Spray a baking tray with Frylight, add the chips, spray again and bake in the oven for 20-25 minutes, turning occasionally, until golden.
Arrange the burgers on a foil-lined grill rack, spray with low-calorie cooking spray and place under a medium/hot grill for approximately 5 minutes on each side until golden.
Share the chips and burgers between 4 plates. Sprinkle with coriander to serve.
My Nan-Nan used to make THE best stew when I was younger. I always looked forward to having her homemade stew followed by homemade lemon drizzle cake. I can’t promise you lemon drizzle cake but this recipe for chunky Winter vegetable stew is very tasty, filling and syn free 🙂
Chunky Winter Vegetable Stew
Serves 4 Syn free
1 onion, chopped
425ml vegetable stock
2 garlic cloves, chopped
3 turnips, chopped
2 carrots, sliced
275g parsnips, sliced
450g potatoes, peeled & chopped
75g red lentils
2 x 400g cans chopped tomatoes
225g mushrooms, quartered
1 tsp dried or 1 tbsp freshly chopped basil
1 tsp dried or 1 tbsp freshly chopped oregano
Place the onion and half of the stock into a large saucepan, bring to the boil and simmer for 10 minutes. Stir in the remaining stock, garlic, turnip, carrots, parsnips and potatoes. Bring back to the boil and simmer for 5 minutes.
Remove from the heat and stir in the remaining ingredients. Place back on the heat, bring to the boil and simmer for 30 minutes or until vegetables and lentils are cooked to the desired consistency. Serve immediately.
Ant made these bean and rice burritos for us and we all really enjoyed them. No one noticed that he’d forgotten to put the rice in!
Bean and Rice Burritos
Serves 4 Syn free
150g dried long-grain rice
400g can red kidney beans in chilli sauce
400g can mixed pulses in water, rinsed and drained
2 tbsp tomato purée
1 tomato, finely chopped
½ red onion, finely chopped
¼ cucumber, deseeded and diced
125g fat-free natural Greek yogurt, to serve
Lime wedges, to serve
For the wraps:
10 large eggs
Salt and freshly ground black pepper
Small handful of finely chopped fresh parsley
Low calorie cooking spray
Cook the rice according to the packet instructions then drain and keep warm.
Meanwhile, make the wraps. Crack the eggs into a large measuring jug, whisk until smooth and season with a pinch of salt. Stir in the parsley.
Spray a small non-stick frying pan with low-calorie cooking spray and place over a high heat.
When hot, pour in one-eighth of the egg mixture (or enough to just cover the bottom of the pan), tilting the pan to spread the egg around.
Cook for 1-2 minutes or until lightly browned underneath then flip over and cook for another 1-2 minutes.
Transfer the wrap to a baking sheet lined with baking parchment, cover with another sheet of parchment and keep warm. Spray the pan again with low-calorie cooking spray and make another seven wraps in the same way, adding each cooked wrap to the pile.
Heat a non-stick frying pan over a medium heat, add the kidney beans, pulses and tomato purée and warm through for 3-5 minutes.
Remove from the heat and season to taste.
Stir the beans into the rice and divide between the egg wraps.
Scatter over the tomato, red onion and cucumber, and roll up loosely (you might need to hold the wraps in place with cocktail sticks).
Serve hot with fat-free natural Greek yogurt and lime wedges to squeeze over.