Beans means....

Ok, taking a blog day to talk about beans before going onto the subject of cocktails either tomorrow or Saturday. Lia, our consultant told us a really interesting fact that each lb we lose is the equivalent of a tin of baked beans! So, if I have lost 3 stone 3.5lbs then  I have lost 45.5 tins worth of beans. Just imagine carrying those home from the supermarket, it sounds really really heavy!!!

That thought struck me more than anything else and I really don't want to carry round that weight again especially as I think it contributed to back pain and illness more so than anything else. No wonder I didn't want to exercise  I must admit I have had a break from exercise as  I have been poorly but can't wait to get back on it again. I have been running but it's getting really cold now so will probably get on the exercise dvds. I feel like I have more energy than I ever had before and I am able to join in with the children's games at lunchtime without feeling the after effects. 

I am looking forward to my pizza night tonight I have a warburtons square wrap 8 syns and just add passata and ham, pineapple, lighter cheese 45g (healthy A) and some oregano and under a grill, done with some salad! I will try out the smash version one day but for a super quick meal when you have a meeting (i.e. tonight) it is so easy and much healthier than getting on the phone for food or picking something up. 

You've got to have pudding!!!

So desserts it is YUUUMMMMMM!!! Its the only reason to haver the meal in the first place, don't you think?
Well I was given....
Poached pear with rosewater and pistachios (19 syns taken to 2 syns per serving)

• 25g pistachio nuts, roughly chopped (8)
• 5 cardamom pods, bruised with a rolling pin to release the flavour (F)
• 100ml bottle rose water (F)
• 4 firm ripe pears (F)
• 10ml freshly squeezed lemon juice (F)
• Vanilla pod (F)
• 500g  Splenda (or heat based sweetener) (F)

Fill a large and deep saucepan two quarters full of cold water and stir in the sweetener, cardamom pods and rose water. Place over a medium-high heat and bring to a gentle simmer. This will form a light syrup in which to poach the pears.
Peel the pears, leaving the stalk intact, and place in a bowl of water with the lemon juice to prevent them browning. Taste the syrup (if too thick add water to thin it) to ensure it is sweetened to your liking and then add the pears and poach for about 15 minutes. Check the pears by taking one out and pressing the flesh. If the flesh is still firm, poach for a while longer, if not, remove from the heat and set aside. The pears can be served warm or chilled.
When ready to serve, cut the pears in half and remove the cores. Serve two halves per portion with a scoop of fat free fromage frais or natural yogurt and a little of the poaching syrup. Sprinkle with a few chopped pistachio nuts. Add some berries scattered over the sauce to continue the red sauce look and adds some superfree to the pudding

Enjoy....

Oh by the way bought lean beef cut to try out main this weekend so pictures arriving soon....

Roast beef surely not allowed???

Yep it's main time now and how do you get a healthy version of a roast with yorkshire pudding red wine gravy and horseradish sauce????
Well here it is... for (2.5 syns) per serving....

Roast beef with all the trimmings including horseradish sauce (serves 6)

• 1.3kg/3lb lean rump roast or topside joint (all fat cut off) (F) overall per serving (F)
• 15ml/1tbsp English mustard powder (F)
• Salt and freshly milled black pepper (F)

Pat dry beef and rub the mustard over the surface and season.Spray frylight before adding to tray and follow instructions on meat for cooking times Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little water.

For the Yorkshire Puddings: serves 10 yorkshires (1 syn each yorkie)

• 56g plain flour (10)
• 1 med egg  (F)
• 50ml skimmed milk (H.E.A/1 Syn)
• 35ml water (F)
• Salt & pepper

I have not tried and tested this recipe
Sieve the flour into a large bowl, with the back of a spoon, make a well in the centre, break the egg into it and add some salt & pepper. Now, measure the milk and water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture.
Whisk until the batter is smooth. Place 10 cupcake/muffin paper cases into a muffin tray & spray the cases with fry light to stop the puds sticking. Divide the mixture into the 10 cupcake/muffin paper cases & bake in the oven (220C) for 25ish mins (can't remember exact time so keep an eye on them!)

For the Red Wine Gravy: (1) per serving

• 1 tsp thickening granules (1)/ smash (F)
• 450ml/¾pint good, hot beef stock bovril or water (F)
• 125ml/ 1/4 pint full bodied red wine (4.5)

heat stock and wine together in a pan and add/whisk in thickening agent either smash or granules until desired thickness.  I have been told about using smash but have not tried and tested this recipe 

For the Roast Potatoes: (F)

• 1.8kg/4lb roasting potatoes, peeled and cut in half (F)
• Fry light (f) or dry roast
• Salt (F)

Par boil potatoes and roughen them up prior to putting them into the oven onto a preheated baking tray lined with baking parchment or foil and frylight. Once the potatoes hit the frylight they go golden and then spray on top too. Perfect!!! Add seasoning rosemary or thyme?

Creamy horseradish sauce  (0.5) per serving

• 213g fat free natural fromage frais
• 1.5 level tbsp. creamed horseradish sauce (2.25)
• 1.5 tsp ground mixed peppercorns
• 2 spring onions v finely chopped
• Small handful freshly chopped parsley

Place fromage frais, creamed horseradish sauce, spring onions and ground mixed peppercorns into a small bowl and mix

stir in chopped flat leaf parsley, cover and chill until required. HOW EASY!!! 

Lots of veg i.e carrots, broccoli and cauliflower (or whatever superfree you choose)

'Come dine with me' Slimming World style

Right now for 'The Dine with me' Challenge. I was given these instructions...

Welcome to your challenge

Your mission-If you choose to accept it is:

Read the menu provided for you in this envelope.

Work out the syn value as best as you can for that 3 course meal.

Plan you own 3 course emal with the same food but in a Slimming World way. Using syns, healthy extras and lots of lovely free foods.

This mission is very important. Your menu will be judged by your fellow members and they will score you out of 10.

These are vital points for your team.

Who will win?

So here was the menu...

Starter: Stuffed spinach and mushroom crepes 

Main: Roast beef cooked in oil with all the trimmings including horseradish 

Dessert: Poached pear with rosewater and pistachios 

Cocktails: margaritas 

Well a bit of a task I can tell you.... I looked through the websites and found original recipes for all of it and then worked out how many Syns. Overall the whole menu came to a whopping 88 Syns "per serving", for those who aren't familiar with Slimming world we are encouraged to have up to the max of 15 syns!!!!

I managed to get the total down to "7 syns per serving" with healthy A used (calcium allowance) if desperate for the alcohol  Tesco do a fab magarita 125ml for 5 syns and with ice should last a couple of drinks depending on the size of glass which takes it to 12 syns. In the new entertaining slimming world recipe book there is also a fab magarita too, also at 5 syns

Here is my alternate but I haven't tried the mocktail yet so when I do I will let you know...

Stuffed spinach and mushroom crepes serves 4 per serving with heA (2.5) 
For the crêpes

• 57g/2oz plain flour (10) based on 4.5 syns per 25g
• 2 large eggs
• 150g pot fat-free natural fromage frais
• 142ml/¼pt skimmed milk (3) or hea (F) 
• Fry light (F) 

For the filling

• Fry light (F) 
• 1 medium onion, peeled and chopped (F) 
• 2 handfuls mushrooms, sliced (F) the more the merrier 
• salt and freshly ground black pepper (F) 
• 220g/8oz baby spinach (F) 
• Fat free fromage frais (F) 
• few sprigs fresh parsley, chopped (F) 
• few fresh chives, chopped (F) 
• salad leaves, to serve (F)

With Fry light fry mushrooms and onion and once softened add spinach and cook for a further 3-4 minutes, stirring frequently.
mix together ingredients for crepe and use frylight to fry the crepes.while crepe is in pan For filling spread crepe with fat free fromage frais scatter over quarter mushroom and onion mixture and sprinkle with parsley and chives, leaving space around the edges for folding. Fold the sides of the crepe over the filling and transfer to a serving plate.Repeat the process with the remaining batter and filling to make more pancakes. Serve with salad leaves or full salad. YUM! Might have to try it out....

Next recipe instalment tomorrow!

Starting posts

Well here goes... I am starting a blog so I can stay on track with slimming world lifestyle (nowhere to hide now). So far so good as I started in late April early May and I have lost an amazing 3 stone!!!!! I couldn't believe t and still find it hard to come to terms with. That I had gained sooooo much weight since I was in my 20's.
I have before and after photos below and I am astounded with the difference it is just insane! I will be happy when I get within my BMI and I have 10lb's to go to target. I want to try and do so before Christmas. Can it be done? The group I go to in Chessington  with Lia as our fab consultant - says 'yes it can' Bob the builder style.

<This photo is of me in 2007 most probably at my biggest and really not my greatest achievement. I would probably have been very unhealthy and exercise was a 'rude' word to me. I still am amazed at the photo and can't believe that Andrew stayed with me.

>This is me Oct/Nov 2012. Look to the right and yes I am looking much happier now especially where photos are concerned. I loved having my photo taken
as a child and then the teenage years appeared and no I didn't and then weight crept on after meeting my boyfriend>husband Andy and then I really didn't like having my photo taken. I have my parents photo cd of different years and my photos become fewer and fewer...

Here I am on my 21st party but looking at the photos I gained after 1998/9
Again a happy Julia and being my usual silly self. No I didn't dress like that normally I had to have a costume party or 'Era' party.
I feel sad it has taken me so long to decide to change my life around and I urge you to do the same if you are considering it. It will be hard work and yes I still want to bake loads and try to eat it all too. I love the food I am eating now on the plan too and have found ways to make low syn scones and biscuits and cake through the recipe books. I also enjoy going on Monday's although with dread on occasions if I have not stayed on plan. Everyone there is so helpful, friendly and supportive and we are all in the same boat with different amounts of weight to lose, but all know it has its ups and downs. Tomorrow is weigh in day and I also have been given a 'Dine with me' challenge. You have to wait and see......