I've just started Slimming World and really enjoying it so far. Its much more fun than the low carb diets I've been doing for a while (Atkins, Dukan etc).
I thought it would help me to stay focused if I try and keep track on here through this thread.
A while ago I had an allergy test done and was told I'm intollerant to a number of things including wheat, cheese, pork, kiwi and red wine. With the help of a nutritionist I cut it all out for 8 weeks then tried to gradually introduce it all back in. Unfortunately I've not been able to put a normal amount of wheat back into my daily diet or the kiwi fruit either (although thats a much easier one to avoid!) as the wheat gives me awful stomach cramps and can make my tongue swell sometimes and the kiwi makes my mouth swell up too!
I've learnt a lot in the last few weeks about how to do slimming world without eating wheat but if anyone has any tips I'd love to hear them, or I can try and answer questions too if anyone has them...
So, food today so far:
Egg and Mushroom breakfast 'muffin'
Weight Watchers Apricot yogurt
For the muffin chop a large mushroom into slices, beat two eggs and season. Pour a small amount of egg into bottom of an x-large silicone muffin case, top with some sliced mushroom, pour more egg on, top with more mushroom - and layer it until both are used up. Bake at 200oC until set - about 30mins.
Chicken, Pastrami and Gherkin Sandwich
made with 2 x Brown Gluten Free Bread (HEB)
+ 1/2tbsp light mayo (1 syn)
+ 10g French's Mustard (0.5 syn)
Mixed Salad leaves with Mixed Salad Beans
Kraft Fat Free French Dressing
Crudities - Carrot, Cucumber, Pepper, Celery
Fat Free Fromage Frais topped with Blueberries and Strawberries
Coffees made with Skim Milk (HEA)
Sugar Free Gum (0.5 syn)
I will update later any afternoon snacks and my dinner which I think is going to be gluten free pasta with chicken and veggies....
Worked late and was starving, had nothing left to eat so after much deliberation I went to the vending machine - Salt and Vinegar French Fries (5 Syns)
Dinner: Gluten free pasta with a sauce made from chicken, passata, tomato purée, courgette, yellow pepper, red onion, garlic, mushrooms and spinach. Topped with 20g mild cheese (HEA and 1.5 Syns). Followed by a mullerlight and grapes.
Later: 2 chocolates (6 Syns)
HEA - 150ml skimmed milk and cheese
HEB - 60g gluten free brown bread
Syns - 14.5
1/2tbsp light mayo 110g French's Mustard 0.5
SF gum 0.5