I went shopping today to buy a party outfit for the festive season. I hate shopping for clothes at the best of times and was not looking forward to it at all. I just wanted to share my day with you.
After much searching, I found a nice top in Next so I went to try it on. I took an 18 and a 16 into the changing rooms and was very happy with how the 16 looked. That cheered me up quite a bit. This time last year I was struggling to fit into an 18! So now I needed an nice pair of trousers to go with it. I got two pairs in the end as I wasn't sure whether the first pair would go with the top or not. Annoyingly though I had to buy them both in a size 18. I could have got 16's but I would have looked like a pound of sausages! The 18's are too large really but at least there will be room for when I eat ha ha! What bugs me is that I have been wearing size 16 jeans for a few weeks now and they are actually getting lose. Sizes eh, I'll never understand them. That's why I dont take too much notice of what size I wear as long as I look good. I think it is usaully better to buy a bigger size than try to squeeze into something and bulge out of it.
I was feeling quite good about what I had bought, so I bought some blinging accessories to finish of the look. I even bought some earings, which if you know me well you will know I very rarely wear. Just for insurance purposes I bought a shapewear bodysuit just to iron out the wrinkles :-)
When I got home I thought I would try on the whole look all together. Turns out the first pair of trousers looked good. The Shapewear was awesome and if I do say so myself, I looked pretty good :-)
So all in all, I am a very happy bunny this evening and looking forward to wearing my outfit next week. Only downside is that I will probably only get a couple of wears of the trousers before they are too big. I may have to go back and get them in a 16 too!
Friday 19 November 2010
Sunday 14 November 2010
Turkey & Leek bake
Turkey & Leek Bake
Ingredients:
500g Turkey breast
6 carrots
2-3 leeks
1 tin chicken & veg soup (or similar)
3 tsp chicken seasoning
1 tsp dried parsley
1 tsp dried thyme
1 chicken stock cube
2 tbsp flour
1 tin water
1 glass white wine
450g potatoes thinly sliced
Fry light
Butter/oil
Method:
Melt a little butter and oil in a pan (oil stops the butter burning). Chop and fry the leeks and carrots for 5 mins. (Add the herbs after a minute or two).
Dice the turkey breast and season then add to the pan. Brown the turkey.
Sprinkle in the flour and stir well. Cook for a couple of mins.
Add the wine and simmer for a couple of mins. Add the stock cube
Add the soup then fill the tin with boiling water (from the kettle is fine). Add to the pan. (Add a little more water if neccesary).
Simmer for 10 minutes
Transfer to oven on a low heat for around 40 mins.
Transefer to a baking dish and stand to cool for 5 mins.
Top with the sliced potatoes. Spray lightly with fry light.
Bake on a low heat until potatoes are golden brown.
Serves 6
Kcal: 305
Carbs: 38
Protein: 20
Ingredients:
500g Turkey breast
6 carrots
2-3 leeks
1 tin chicken & veg soup (or similar)
3 tsp chicken seasoning
1 tsp dried parsley
1 tsp dried thyme
1 chicken stock cube
2 tbsp flour
1 tin water
1 glass white wine
450g potatoes thinly sliced
Fry light
Butter/oil
Method:
Melt a little butter and oil in a pan (oil stops the butter burning). Chop and fry the leeks and carrots for 5 mins. (Add the herbs after a minute or two).
Dice the turkey breast and season then add to the pan. Brown the turkey.
Sprinkle in the flour and stir well. Cook for a couple of mins.
Add the wine and simmer for a couple of mins. Add the stock cube
Add the soup then fill the tin with boiling water (from the kettle is fine). Add to the pan. (Add a little more water if neccesary).
Simmer for 10 minutes
Transfer to oven on a low heat for around 40 mins.
Transefer to a baking dish and stand to cool for 5 mins.
Top with the sliced potatoes. Spray lightly with fry light.
Bake on a low heat until potatoes are golden brown.
Serves 6
Kcal: 305
Carbs: 38
Protein: 20
Saturday 13 November 2010
13 weeks gone
34lbs lost.
Very happy with progress. Averages at 2.6lbs per week which is what I have been aiming for. I put on half a stone during the 5 days in France but thankfully shed it pretty quickly once I resumed my normal habits.
Calories are tracking at approx 1700 per day. My cooking skills are getting better too and I am getting quite a good variety of recipes now. Anyone who says diets are all about eating salads and soups is crazy (although I do eat quite a few soups). I have recently cooked beef and ale stew/casserole (as seen on this blog), a lovely leek & bacon gratin, meatballs with pasta, cottage pie. Good wholesome autumn comfort food.
I have a real craving at the moment for a Burger King but I am trying to abstain for a while longer. I really want to look good for Christmas so I have decided that if I lose another half a stone before Christmas I will have the BK, but only if it is a few weeks before Christmas because I will be eating enough crap over Christmas without adding that to it.
The workouts keep getting tougher! I am finding now that my wrists are struggling with the weights more than my muscles so my next project is to do some exercises specifically to strengthen my wrists. On the other hand my knees are notibly stronger. When I started doing squats I needed to hold on to something to keep my balance as my knees were so shaky, now not only can I do them without support but I have introduced 5kg dumbbells too!
I really want to start doing some running soon to start training for next years Race For Life. The weather is very off putting though. How I wish I had a treadmill.
Oh well, onwards and upwards......
Very happy with progress. Averages at 2.6lbs per week which is what I have been aiming for. I put on half a stone during the 5 days in France but thankfully shed it pretty quickly once I resumed my normal habits.
Calories are tracking at approx 1700 per day. My cooking skills are getting better too and I am getting quite a good variety of recipes now. Anyone who says diets are all about eating salads and soups is crazy (although I do eat quite a few soups). I have recently cooked beef and ale stew/casserole (as seen on this blog), a lovely leek & bacon gratin, meatballs with pasta, cottage pie. Good wholesome autumn comfort food.
I have a real craving at the moment for a Burger King but I am trying to abstain for a while longer. I really want to look good for Christmas so I have decided that if I lose another half a stone before Christmas I will have the BK, but only if it is a few weeks before Christmas because I will be eating enough crap over Christmas without adding that to it.
The workouts keep getting tougher! I am finding now that my wrists are struggling with the weights more than my muscles so my next project is to do some exercises specifically to strengthen my wrists. On the other hand my knees are notibly stronger. When I started doing squats I needed to hold on to something to keep my balance as my knees were so shaky, now not only can I do them without support but I have introduced 5kg dumbbells too!
I really want to start doing some running soon to start training for next years Race For Life. The weather is very off putting though. How I wish I had a treadmill.
Oh well, onwards and upwards......
Friday 5 November 2010
Beef Casserole
This one isnt really a diet option but is not bad either at around 420 kcals per portion but remember you may want to add a side dish of carbs eg potatoes or bread. And on the plus side it does contain lots of veggie goodness :-) Also a note on the amount of servings, sorry but those are the ingredients which were on offer so if you want to scale it down I'll let you do the math.
BEEF CASSEROLE
Ingredients:
760g Diced beef
2 bags (900g) mixed casserole veg
200g mushrooms (halved or quartered)
70g pearl barley
1 400g tin of Oxtail soup
1 packet minestrone cup-a-soup
1 beef stock cube
250ml good ale
1/2 tin water
dried mixed herbs
No clever tricks with this one. Throw everything in a casserole dish and cook it slowly (around 4 hrs on gas mark 4). Put the stock cube and the cup-a-soup in the soup tin (once you've emptied it) and mix with boiling water to disolve then add to pot.
Serves approx 7
BEEF CASSEROLE
Ingredients:
760g Diced beef
2 bags (900g) mixed casserole veg
200g mushrooms (halved or quartered)
70g pearl barley
1 400g tin of Oxtail soup
1 packet minestrone cup-a-soup
1 beef stock cube
250ml good ale
1/2 tin water
dried mixed herbs
No clever tricks with this one. Throw everything in a casserole dish and cook it slowly (around 4 hrs on gas mark 4). Put the stock cube and the cup-a-soup in the soup tin (once you've emptied it) and mix with boiling water to disolve then add to pot.
Serves approx 7
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