Wearing size 14……Happy Days

Lou Stayed the same 6½lbs to go      Jo -1 = 9lbs to go

Even when the scales don’t move your body does change and for me I am now able to wear size 14 clothes.  Shopping now feels exciting…..so much choice…….its a new experience and I am enjoying every minute of it.

Also now that my foot is better I will be going back out jogging next week as Race for Life is coming up fast, so the scales might not move for a while.  But hey I am looking good and feeling great…..especially when I am getting winks and cars beeping me…..it makes it all worth it.

Zumba® is a fantastic way to keep fit and Zumba Toning® adds additional support in shaping the body.  Zumba Toning® classes are on Tuesdays 7pm at Goodmayes Baptist Church, come along and join the Toning party.

Sun is shining……lost 1½ lbs

Lou -1½lbs = 6½ to go    Jo -2lbs = 10lbs to go

It’s amazing what a change in weather can do.  Jo and I are now losing weight and feeling great as our hard work is now starting to pay off on the scales.

My latest weight loss has brought my total to 4 ½ Stone only 6½ lbs until I have lost 5 stone. Happy Days

Never give up……Lost 2lbs

Lou -2lbs = 8lbs to go  Jo stayed the same = 12lbs to go

Motivation is the key to success.  Having friends and family to talk to or watching other peoples determination can keep you motivated.  I am watching The Biggest Loser USA and hearing their struggles and watching them overcome them and still lose weight reminds me of how I got where I am today.

Jogging every other morning has been really difficult for me but when I started seeing the changes in my body I realised that it is actually working………..and the trainers, leggings, ipod goes on once again.

So if you are thinking of giving up, look back at how far you have come, you may surprise yourself………you can get to where you want to be.

This week I fancy something sweet.

Information

Serves: 8
Prep time: 20 minutes plus chilling time

Ingredients

12 ginger nut biscuits
28g/1oz low fat spread
4 tbsp cold water
2 x 11g sachets powdered gelatine
2 egg whites
511g/1lb 2oz quark
397g/14oz fat-free natural yogurt
finely grated zest of 1 small lemon
2 tbsp artificial sweetener
100g/3½oz strawberries,
198g/7oz blueberries
mint sprigs, to serve
½ level tsp icing sugar, to dust (optional)

1. Line a 16cm/6½ inch spring form cake tin with baking parchment. Place the biscuits in a clean, strong polythene bag and finely crush, using a rolling pin. Alternatively, crush in a food processor. Melt the spread, add the biscuit crumbs and mix well. Spoon the mixture evenly over the prepared tin, then chill.

2. Put the water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes. Stand the bowl in a larger bowl containing boiling water and stir until the gelatine has dissolved. Leave to cool.

3. Whisk the egg whites until just stiff. Put the quark, yogurt, lemon zest and sweetener in another bowl and stir until smooth. Stir the dissolved gelatine into the quark mix, then fold in the whisked egg whites and strawberries. Pour this filling over the cheesecake base, cover and chill for about 3 hours until set.

4. When ready to serve, carefully release the cheesecake from the tin and arrange the blueberries on top. Serve cut into thin wedges, with a mint sprig on the side. Finish with a light dusting of icing sugar if you like.

Tip: Agar agar can be used instead of gelatine if preferred.

Still positive…..gained 1½lbs

Lou + 1½ lbs = 10lbs to go  Jo + 2lbs  = 12lbs to go

Booooo….I gained weight but my body is getting smaller……Woohoo!!
The clothes in my wardrobe no longer fits and my knickers are falling off so I am still pushing forward with my goal despite what the scales say.

I’ve started jogging in the mornings to get myself prepared for the 5k Race for Life in July at Regents Park…. hopefully I will be fit enough to bet my sister this year.  I’ll keep you posted on my progress.

I hope you are all enjoying the recipes, today I fancy something quick and easy

Serves: 1
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients

2 shallots
1 garlic clove
250g extra lean minced beef
1 tsp Worcestershire sauce
salt and freshly ground black pepper
Fry Light
4 rashers of bacon, lean
60g wholemeal bread roll
2 x 25g Dairylea Light Cheese Slices

1. Peel and finely chop the shallots and peel and crush the garlic. Place the shallots, garlic, beef and Worcestershire sauce in a bowl, season well and combine with your fingers.

2. Divide into two portions and shape each into a burger. Spray with Fry Light and grill on each side for 5-6 minutes (or until cooked to your liking). Meanwhile, remove all visible fat from the bacon and grill.

3. Slice the bread roll in half and place two bacon rashers on the bottom half. Top with a burger and a slice of cheese. Place the bread roll lid on top and serve.

Tip: Add 6 Syns if not using wholemeal bread and a further 6 Syns if not using cheese as Healthy Extra.  This recipe is not suitable for home freezing.

Yo Yo weight loss….lost 1lb

Lou  -1lb = 8.5lb to go.  Jo +1lb = 10lbs to go

It’s great to lose weight but frustrating when the numbers are not dropping off the way you want it to.  I was on the edge of giving up but after talking to my fitness mentors they showed me I needed a change…..something to shock my body.

Sitting at home all day eating healthy does not make your body lose weight, so this morning I went on a 5k run.  Although I done this many times, this morning I struggled, wanted to give up…..but some how I kept going.  Change is not easy but sometimes our body and mind needs something different to keep us awake.  I bought myself a Dyson so will be cleaning every corner of my property this week (looking forward to blasting my carpets LOL), remember housework is a another form of exercise at a minimal cost.

Going to make one of my favorite recipes this week

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes

Ingredients

2 large onions, sliced
568ml/1pt chicken stock
2 tsp turmeric
3 cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 black peppercorns
4 cloves
1 tsp ground coriander
1 tbsp peeled and grated root ginger
1 tsp ground cumin
½ tsp mild chilli powder
3 garlic cloves, crushed
4 x 1135 skinless and boneless chicken breasts, sliced
283g/10oz fat free natural yogurt, bought to room temperature
Salt
2 tbsp chopped coriander leaves, to garnish

1. Put the onion and 426ml/¾ pt of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.

2. Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock.

3. Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.

4. Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously.

5. Season to taste with salt, and serve immediately with boiled rice (Free on Extra Easy and Green or 2 Syns per 28g/1oz boiled on Original), and garnish with the chopped coriander.