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…..


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


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


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.