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.
