5 Stone!!!……Cosmos here I come

Lou -4lbs = Target reached!!

I am totally over the moon. Finally reaching my target and winning the challenge of losing 5 stone….Whoop Whoop!!

The support you guys have given me during this period has been just amazing….. family, friends, Zumba crew, thank you for all your support.  Losing this final 4lbs was hard, but so worth it.  It showed me that you can achieve anything in life as long as you stay focused on your dreams.

My weight loss journey started at 18 stone dress size 24/22 and is now 13 stone dress size 12/14.  Today I’m going to enjoy my new body and get a new wardrobe……its time for me to finally enjoy my life…..and party hard LOL 😉

Below is another Ramadan recipe from Slimming World…..

Information

Serves: 4
Prep time: 20 minutes
Cook time: 45 minutes

Ingredients

2 aubergines
Fry Light
1 onion, peeled and thinly sliced
1 tsp peeled and finely grated ginger
1 tsp hot chilli powder
2 garlic cloves, peeled and crushed
¼ tsp tumeric
2 tsp salt
1 tsp ground coriander
2 tsp dried mint
1 ripe tomato, finely chopped
450g/1lb extra-lean minced lamb
1 red pepper, deseeded and finely diced
2 tbsp freshly chopped coriander leaves
2 tbsp freshly chopped mint leaves

To serve
Ground cumin

Method

1. Preheat the oven to 180°C/Gas 4. Cut the aubergines in half lengthways and, using a sharp knife and a spoon, scoop out most of the flesh and discard. Place the aubergine shells, cut side up, on a baking sheet and set aside until needed.

2. Spray a large frying pan with Fry Light and place over a medium heat. Add the onions and stir-fry for 4-5 minutes. Then add the ginger, chilli powder, garlic, tumeric, salt, ground coriander, dried mint and chopped tomato and stir-fry for 4-5 minutes.

3. Add the minced lamb and continue to stir-fry for 5-6 minutes over a high heat. Add the diced pepper, freshly chopped coriander and mint, stir to mix well and remove from the heat.

4. Carefully spoon the lamb mixture into the prepared aubergine shells. Lightly spray each one with Fry Light and bake for 20-25 minutes. Remove from the oven and serve immediately sprinkled with ground cumin.

 

Time of the month……..+2lbs

Lou +2 = 4lbs to go   Jo +2 = 13½lbs to go

Ladies…..you know this is the one thing we struggle with every month.  When you don’t want it…..it appears just like the Tampax advert. LOL. For me this weight gain stayed for two weeks so I am on a mission to GET IT OFF and reach my goal.

Race for Life!!  Thank you for all your support.  I completed the race in 33 mins and achieved my dream at beating my sister across the line by 2 mins…..yippee!

Ramadan is here and many of you have asked me about what to eat.  Below is a recipe from Slimming World that might help.

Information

Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

2 onions, thinly sliced
2 garlic cloves, crushed
Fry Light, for spraying
1 tbsp grated fresh root ginger
1 red chilli, deseeded and finely chopped
1 cinnamon stick
2 level tsp turmeric
4 tomatoes, skinned and chopped
85ml/3fl oz canned coconut milk
284ml/½ pt vegetable stock
460g cooked lentils
grated zest and juice of 1 lime
1 level tsp lime pickle
salt and freshly ground black pepper
4 hard boiled eggs, peeled and quartered
fresh coriander sprigs, to serve

For the spice mixture
1 level tsp cumin seeds
4 cardamom pods
1 level tbsp coriander seeds

1. To make the spice mixture dry roast the spices for 2 minutes over a medium heat, shaking the pan occasionally. Remove the spices and grind in a pestle and mortar.

2. Cook the onions and garlic in Fry Light over a high heat for 5 minutes, until golden. Add the ginger, chilli, cinnamon, turmeric and spice mixture and cook for 1 minute.

3. Add the tomatoes, coconut milk and stock and simmer gently for about 20 minutes. Stir in the cooked lentils, lime zest and juice and the lime pickle and continue simmering for 15 minutes.

4. Check the seasoning and add salt and pepper, if required. Serve the curry with the hard-boiled eggs, garnished with coriander sprigs.

Over the moon…….lost 4lbs

Lou -4lbs = 2lbs to go          Jo +½lbs = 11½lbs to go

Well well…..what a week. Completing Zumba Gold training, Dancing in Heels across the bridge Westfields Stratford shopping centre for New Look, to be rewarded with a 4lb loss (plus a new pair of heels) is the icing on the cake.  Writing down what you eat really can keep you focused.

Doing something different will most certainly make your body react and in my case Dancing in Heels at 6.30am did it for me. LOL.  My diet? I had a lot more fish, green vegetables and oranges this week.  Try something different, you may surprise yourself.

2lbs to reach 5 stone……..can I reach it next week?

Information

Serves: 4
Prep time: ready in 20 minutes
Cook time: plus approx 2 hours’ setting

Ingredients

12g sachet powdered gelatine
1 large orange
1 eating apple
juice of 1 lemon
100ml Pimms No.1 Cup
450ml diet lemonade
cucumber ribbons, to decorate

Method

1. Pour 4 tablespoons of boiling water in a large bowl and sprinkle over the gelatine. Stir until dissolved and then set aside.

2. Slice off the top and bottom of the orange, then slice off the skin taking away as much of the pith as possible. Slice in between each segment to release the flesh and place in a bowl with any juices.

3. Core and finely chop the apple and toss in the lemon juice to prevent browning. Mix with the orange segments and divide between four serving glasses.

4. Mix the Pimms with the gelatine and lemonade and pour over the fruit. Chill for around 2 hours until set.

5. Serve decorated with cucumber ribbons.

 

 

Feeling focused……stayed the same

Lou – No change = 6lbs to go        Jo +½ = 11lbs to go

After seeing that my weight did not change made me mad.  Instead of eating everything in sight I agreed with Jo that we will write down our meals this week.  I felt better after seeing Kim from Barking wearing a new size 14 sports top at Zumba class and on Friday I had a inspirational conversation with Sue John, Zumba colleague, who has lost 5 stone, about my struggles which helped me get my mind back focused.

What am I changing this week?   Looking at my dairy intake as it has been high recently, eating different fruits and more green vegetables as the colour of my plate is looking boring.  I hope I will be successful next week as it only 6lbs left and its always the last climb that is the hardest.

Recipe for the week………I feel like prawns

Information

Serves: 4
Prep time: 20 minutes
Cook time: 55 minutes
Syns per serving:

Ingredients

2 onions, chopped
2 garlic cloves, chopped
568ml/1pt chicken stock made with Bovril
227g/8oz tomatoes, skinned and chopped
340g/12oz long grain rice, dried
a few strands of saffron or ½ tsp powdered saffron
113g/4oz raw tiger prawns
57g/2oz thin green beans, trimmed and halved
113g/4oz cooked chicken, skinned and diced
170g/6oz live mussels
1 red pepper
sea salt and freshly ground black pepper
2 tbsp chopped parsley

1. Put the onion, garlic and 284ml/½ pt of the stock in a heavy, deep frying pan. Cover, bring to the boil and boil for 5 minutes. Simmer, uncovered, for 20-30 minutes, until the onions are tender and golden. Stir in the tomatoes and rice and cook gently for 2-3 minutes.

2. Bring the remaining stock to the boil and add to the pan with the saffron. Simmer gently for about 20 minutes, until the liquid is absorbed and the rice is fluffy and tender. Ten minutes before the end of cooking time, add the prawns, green beans and chicken.

3. Meanwhile, scrub the mussels under running water, discarding any that are cracked or open. Pop them into a pan with a little boiling water, cover with a lid and cook over a high heat, shaking occasionally, until the mussels open. Throw away any that fail to open.

4. Grill the red pepper under a preheated grill until charred, then remove the skin and seeds. Cut the flesh into thin strips. Season the paella with salt and pepper to taste and serve garnished with the mussels and red pepper strips, sprinkled with parsley.