Well what a roller coaster weekend I had, food wise! For the first Friday in I don't know how long, I didn't have any work or shopping etc to do. So myself and the OH decided we'd have pizza and a movie, just to celebrate Friday night! :-) Now we're still off the booze since Christmas, which is at least something! Because I dread to think of the extra points I could've clocked up if I had've added in a bottle or two of the auld vino ;-) So it turns out my pizza ( yes, mine alone!) was 26 points! Jesus, Mary, Joseph & all the Saints, I nearly passed out with the shock, and why I only pointed it AFTER eating it is madness! I obviously didn't want to know in advance, but I'll definitely bite the bullet in future and check before consuming item :-) So Saturday brought an Indian, Chicken Korma, rice & a nann. I looked it up online and the general consensus is 15 for the chicken korma, 13 for the rice and 7 for 85g of a nann. So needless to say,my weeklies are well gone! Now yesterday, I got up, spent a few hours cleaning the house and then made brunch. 2 bacon medallions, a poached egg, a slice of reduced fat cheese, a tbsp ketchup and an english muffin. Yep, you guessed it, I made myself a bacon mcmuffin at home, for 11 points :-) Later on I had a cookie with a cuppa for 3 points, and then I went horse riding, came home and made cauliflower soup and fruit salad for the week, had a bath and then went to bed. Totally forgot about dinner haha! So at least I reined it in after Friday and Saturday night ;-)
Am now prepared for the week, and am looking forward to the routine the week brings :-)
I hope you all have a great week too :-)
Showing posts with label Fruit Salad. Show all posts
Showing posts with label Fruit Salad. Show all posts
Monday, January 30, 2012
Monday, January 23, 2012
Silver Seven in Sight!
Hi there!
So went through my usual routine yesterday of disappearing into the kitchen on a Sunday in preparation for the working week ahead! I am actually so motivated to not go overboard this week. With my weigh in in sight for Thursday evening, where if I am lucky and loose 2lbs, I will get my 1st silver 7! Excitement! Now thank God for the weekly allowance of points we get in addition to the daily points, because I just use them on any given day when I find I need a little something extra to get me through. I haven't had any major nights out since the start of the new year, so don't need to save them for a night on the booze or a meal out. I am currently doing a course in horse care and stable management so all my funds are going into that, much to my waistlines delight I'm sure! :) So in work I am sticking to my 0 point veg soup for lunch and a 0 point fruit salad in the afternoons to ensure I stick within my points to hopefully get my target weight loss for this week!
Fingers Crossed!!
This week I made the following.
Fruit Salad - 0 ProPoints
Chopped mango, kiwi, pineapple, peaches and grapes. With a squeeze of lime juice over it all to prevent from browning.
Broccoli Soup - 6 Portions at 0 ProPoints per Portion
A chopped Onion, Carrot, Celery, 2 cloves of garlic - all sauteed in 1 tbsp olive oil (1pp) for 5 minutes until soft.
Then add a tbsp of mixed herbs (1pp), a litre of water and 2 chopped heads of broccoli.
Simmer for 15-20 mins and then blend.
Banana Bread - 12 Portions at 3 ProPoints per Slice
I use the American cup measurments for baking, much easier than measuring everything out :)
Mix -
1 cup mashed Banana
1 large Egg
1 tbsp Olive Oil
1 tbsp Sugar
In another bowl mix -
1 and a half cups Plain Flour
Half tsp Cinnamon
Quarter tsp Baking Soda
1 and a half tsp Baking Powder
A pinch Salt
Preheat fan over to 190C.
Mix both together. Use spray oil to grease the inside of a loaf tin and turn your mixture into it.
So went through my usual routine yesterday of disappearing into the kitchen on a Sunday in preparation for the working week ahead! I am actually so motivated to not go overboard this week. With my weigh in in sight for Thursday evening, where if I am lucky and loose 2lbs, I will get my 1st silver 7! Excitement! Now thank God for the weekly allowance of points we get in addition to the daily points, because I just use them on any given day when I find I need a little something extra to get me through. I haven't had any major nights out since the start of the new year, so don't need to save them for a night on the booze or a meal out. I am currently doing a course in horse care and stable management so all my funds are going into that, much to my waistlines delight I'm sure! :) So in work I am sticking to my 0 point veg soup for lunch and a 0 point fruit salad in the afternoons to ensure I stick within my points to hopefully get my target weight loss for this week!
Fingers Crossed!!
This week I made the following.
Fruit Salad - 0 ProPoints
Chopped mango, kiwi, pineapple, peaches and grapes. With a squeeze of lime juice over it all to prevent from browning.
Broccoli Soup - 6 Portions at 0 ProPoints per Portion
A chopped Onion, Carrot, Celery, 2 cloves of garlic - all sauteed in 1 tbsp olive oil (1pp) for 5 minutes until soft.
Then add a tbsp of mixed herbs (1pp), a litre of water and 2 chopped heads of broccoli.
Simmer for 15-20 mins and then blend.
Banana Bread - 12 Portions at 3 ProPoints per Slice
I use the American cup measurments for baking, much easier than measuring everything out :)
Mix -
1 cup mashed Banana
1 large Egg
1 tbsp Olive Oil
1 tbsp Sugar
In another bowl mix -
1 and a half cups Plain Flour
Half tsp Cinnamon
Quarter tsp Baking Soda
1 and a half tsp Baking Powder
A pinch Salt
Preheat fan over to 190C.
Mix both together. Use spray oil to grease the inside of a loaf tin and turn your mixture into it.
Bake for 15 mins at the 190C it's already at, then turn down to 160C for another 20-25 mins. It's done when you pit a skewer down into it and it comes out clean without any of the mixture on it.
Sunday, January 15, 2012
Preparation for the Working Week Ahead!
So I did my weekly shopping this morning & have barely left the kitchen since I got home! All in preparation for my working week ahead.
At the office where I work there is a canteen where I could buy a relatively healthy lunch. But I am one of those people that would have the best intentions of getting a chicken & salad wrap, and then I get to the counter and visions of coleslaw & egg mayonnaise take over! So for my own good, I bring lunch and anything else I may need to get me through the day with me. Honestly without it, I wouldn't manage to stay within my points for the day!
So I have made Butternut Squash & Sweet Potato Soup and a fresh fruit salad to bring to work for the week. I've pointed the soup at 2pp per portion of which I got 5 out of this recipe and the fruit salad is 0pp which can only be a good thing! :)
For the soup -
1 Butternut Squash
1 Sweet Potato
1 Carrot
1 Onion
1 Clove garlic
1 tbsp olive oil
1 ltr veg or chicken stock
1 tbsp mixed herbs
Salt & black pepper to taste
Peel & chop all your veg into 1 inch chunks. The best way I have found to tackle a butternut squash is to cut both ends off 1st. Then cut in half. Then you have flat surfaces to work from to peel. Put one of the halves flat side down on the counter and peel with a knife downwards. When that's done, cut in half downwards again. Then scoop out the inside with a spoon, much easier & safer than a knife. Then chop away to your hearts content :)
Heat the oil in a large pot on low- medium heat. Add the onion and grate in the garlic. You can finely chop your garlic either, I just find it easier to grate straight into the pot. Let soften stirring occasionally for approx 5 mins. Add your herbs, salt & pepper and stir. After another minute you can add all your other veg, toss everything around together in the pot so all the flavours rub onto each other. Then add a ltr of veg or chicken stock and stir.
Place a lid on your pot, bring to the boil and simmer for 20 mins. When done, put into a blender and blend until smooth. This will keep well for at least 3 days refrigerated. Simples! :-)
For my fruit salad I simply chopped kiwi, apples and pears. I added in tinned pineapple chunks and peach slices, both in fruit juice not syrup. Stir to mix & then squeeze the juice of a lemon or lime over your fruit and toss to coat everything in the juice. This will prevent from browning. This will also keep well for at least 3 days refrigerated. Enjoy!
Am loving the iWatcher app by the way! Fabulous that once you have pointed something it's saved to your favourites so that you never have to point it again! Anything for an easy life I say! :-)
At the office where I work there is a canteen where I could buy a relatively healthy lunch. But I am one of those people that would have the best intentions of getting a chicken & salad wrap, and then I get to the counter and visions of coleslaw & egg mayonnaise take over! So for my own good, I bring lunch and anything else I may need to get me through the day with me. Honestly without it, I wouldn't manage to stay within my points for the day!
So I have made Butternut Squash & Sweet Potato Soup and a fresh fruit salad to bring to work for the week. I've pointed the soup at 2pp per portion of which I got 5 out of this recipe and the fruit salad is 0pp which can only be a good thing! :)
For the soup -
1 Butternut Squash
1 Sweet Potato
1 Carrot
1 Onion
1 Clove garlic
1 tbsp olive oil
1 ltr veg or chicken stock
1 tbsp mixed herbs
Salt & black pepper to taste
Peel & chop all your veg into 1 inch chunks. The best way I have found to tackle a butternut squash is to cut both ends off 1st. Then cut in half. Then you have flat surfaces to work from to peel. Put one of the halves flat side down on the counter and peel with a knife downwards. When that's done, cut in half downwards again. Then scoop out the inside with a spoon, much easier & safer than a knife. Then chop away to your hearts content :)
Heat the oil in a large pot on low- medium heat. Add the onion and grate in the garlic. You can finely chop your garlic either, I just find it easier to grate straight into the pot. Let soften stirring occasionally for approx 5 mins. Add your herbs, salt & pepper and stir. After another minute you can add all your other veg, toss everything around together in the pot so all the flavours rub onto each other. Then add a ltr of veg or chicken stock and stir.
Place a lid on your pot, bring to the boil and simmer for 20 mins. When done, put into a blender and blend until smooth. This will keep well for at least 3 days refrigerated. Simples! :-)
For my fruit salad I simply chopped kiwi, apples and pears. I added in tinned pineapple chunks and peach slices, both in fruit juice not syrup. Stir to mix & then squeeze the juice of a lemon or lime over your fruit and toss to coat everything in the juice. This will prevent from browning. This will also keep well for at least 3 days refrigerated. Enjoy!
Am loving the iWatcher app by the way! Fabulous that once you have pointed something it's saved to your favourites so that you never have to point it again! Anything for an easy life I say! :-)
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