Lose baby weight mission
I have been with slimming world for nearly 3 years and I did lose just over 2 stone, until I fell pregnant last September gaining 1lb under 4 stone, staying at group the whole time but not really following plan and couldn't control my cravings. Now 5 weeks after giving birth I have so far lost 23.5lbs and would really like to get back to my pre pregnancy weight, so have decided to start writing my food diary on here from tomorrow with recipes and pictures.
Well I'm now at weigh in and have lost another 1.5lbs this week. Happy with that, so now that's 25lbs and I have already planned my meals for this coming week. Roll on next week.
Well done on your weight loss so far, and another 1.5lbs, that's great. You seem to be really focussed.
Thank you, I have started this thread so that it will hopefully keep me focused and if it helps other people in process even better.
My lunch today chicken and sweetcorn soup from the new 'a taste of Asia' book.
1 syn extra easy
2.5 syns original
9 syns green
4 large chicken breasts
1.2 litres of chicken stock
200g can of creamed sweetcorn
1 level tbsp cornflour
1 large bunch of spring onions-finely sliced
3 eggs-lightly beaten
Dark soy sauce-to serve
Place the chicken breasts in a large saucepan with the stock. Bring slowly to the boil and remove any scum that comes to the service. Simmer for 20 minutes.
Add the sweetcorn to the pan and summer for a further 2 minutes.
Remove the chicken breasts from the stock and shred the flesh.
Blend the cornflour with 2 tbsps of water to form a paste. Add the cornflour paste to the pan, stirring continuously until smooth.
Return the shredded chicken to the pan along with spring onions and bring to the boil.
Remove the soup from the heat and drizzle in the beaten egg, stirring vigorously.
Garnish with reserved spring onions and serve with dark soy sauce.
(Personally next time I won't use as much chicken because its really thick and I'd prefer it a bit more liquidy. But other than that it was amazing even my partner said its better then the one from Chinese.)
Tea today fanta zero chicken, was lovely
2 large chicken breasts-diced
Fresh pineapple chunks
Can of chopped tomatoes
1 tsp soy sauce
Can of fanta zero
1 tbsp cornflour (3.5 syns)
Spray a large pan with fry light, then add the chicken until just cooked. Add the onions and peppers and cook until peppers have softened and onions have browned.
Then add the chunks of pineapple, tomatoes and soy sauce and heat up, then add the fanta and cover and simmer for 20 minutes checking on it occasionally.
Then mix the cornflour with some water to make a paste and mix into the pan.
(I got the recipe off one of websites but I thinks it's on minimins aswell as its popular. I added the cornflour extra as I found after the 20 minutes it was still quite watery.)
So today's food diary was a red day
Breakfast: 2 weetabix with milk (HEXa and b) and half a punnet of grapes
Lunch: chicken and sweetcorn soup (2.5 syns)
Tea: fanta zero chicken (1 syn) with 100g of veetee basmati rice (0.5 syns and HEXb)
Snack: vanilla mullerlight with chocolate sprinkles and cherry underlayer (1.5 syns)
Syns total: 5.5
Not a bad day really could of easily gone off track today with the little one not settling all day.
Today is a green day
Breakfast: Special K with milk (HEXa and b) and a bowl of pineapple and grapes
Lunch: jacket potato with cheese and beans with lettuce and cucumber (HEXa)
Tea: bang bang chicken noodle salad (HEXb and 1.5)
Dessert: cinnamon plums (1)
Snacks: rocky road hifi bar (3), carlsberg citrus (4)
We had friends around for tea tonight and my partner wanted to cook something, but I put my foot down and told him they can have what I have planned, because I'm not eating off plan as he wanted to cook full fat lasagne. was sooo tempting though.
Tea: bang bang chicken noodle salad recipe
150g dried fine egg noodles
4 chicken breasts
3/4 a cucumber
2 large carrots
1 onion- finely sliced
2cm root ginger-grated
1 garlic clove-crushed
200ml chicken stock
1 cinnamon stick
1 tsp sweetener
1 tbsp reduced fat peanut butter
1 tsp dried chilli flakes
Juice of 1 line
1/2 tbsp cornflour
Prepare noodles according to packet instructions. Drain and set aside.
Meanwhile make the dressing. Place the ginger, garlic, stock and cinnamon stick in a small saucepan and bring to the boil. Remove from the heat, allow to cool 10 mins, then discard the cinnamon stick.
Transfer the mixture to a blender with sweetener, peanut butter, chilli flakes and lime juice and blend until smooth.
Slice the chicken breasts and cook in frylight until browned.
Grate the cucumber and carrot, place in a bowl add the sliced onion, chicken and noodles and gently toss until mixed together.
Put the stock mixture back into the saucepan, mix the cornflour with some water to make a paste and stir into the mixture until thickened.
Dish up the mixture in the bowl, then drizzle over the dressing mixture in the saucepan.
This was really nice if you like satay chicken, then you will love this dressing I think I might try having just chicken marinated in this sauce because its beautiful.
Dessert: cinnamon plums recipe
1 tsp ground cinnamon
2 egg yolks
283g fat free vanilla onken
1/2 tsp vanilla essence
Artificial sweetener to taste
Preheat oven to 180 degrees. Cut the plums in quarters, discarding the stones and place evenly into ramekins, sprinkle with cinnamon.
Beat the egg yolks with the yogurt, vanilla essence and sweetener and pour over the plums. Stand the ramekins in a roasting tray and add water to the tray till it comes half way up the sides of the ramekins. Cook in the oven for 30 minutes, until set.
This was really nice my partner and friends said it was quite sour but I love sour stuff so I thought it was really nice.
hi all well today im down the caravan with my grandparents, so i have tried to be as on plan as i can by bringing some things down with me. I havent decided whether im having a red day or an extra easy day today yet though, as i am waiting for my table at the restaurant to be able to look at the menu. hopefully they have some low syn options.
sooooo so far today
breakfast: an aplen light bar (1/2 HEXb) and a banana
lunch: chicken and sweetcorn soup that i made the other day
snacks: rocky road hifi bar (1/2 HEXb), pineapple, grapes and a packet of cheese and onion crisp (syn value unknown at the moment but will find out when i go home tomorrow evening, im guessing about 6 syns.)
drinks: 2 carlsberg citrus ( 8 )
Definately having a flexi syn day today but not to many more syns, will update later.
Right so yesterday was an extra easy day
Breakfast: cherry bakewell alpen light (1/2 HEXb) and a banana
Lunch: chicken and sweetcorn soup (1)
Tea: gammon steak with jacket potato, egg and salad (mixed lettuce, cucumber, tomato, onion and carrot)
Snacks: 2 carlsberg citrus ( 8 ), rocky road hifi bar(1/2 HEXb), pineapple, grapes, cheese and onion crisp (7!!!) and chocolate covered rice cake (4)
Not bad really considering I was surrounded by so many bad things and my nan and grandad trying to feed me lol
Quick easy tea tonight omelette:
A light sprinkle of cheese
Ok so today was not bad as I was still down the caravan for breakfast and lunch, by time I got home I really couldn't be bothered to cook anything decent either. So not a bad day really.
Today was a red day
Breakfast: puffed wheat with milk (HEXa and b) and an apple
Lunch: cheese and pickle sandwich (HEXa and b, 1 syn)
Tea: omelette-eggs, mushrooms, peppers, ham, cheese (5) and ketchup (1)
Snacks: hartleys jelly pot (0.5)
Today's tea was beef and vegetable ramen bowl with quails eggs. Yum yum!
I found a ramen bowl recipe in the 'A taste of Asia' book and then adapted it a little bit.
2 nests of dried medium egg noodles
Thinly sliced beef
750ml beef stock
3 garlic cloves-peeled and crushed
4 tbsp dark soy sauce
1 tsp Worcestershire sauce
1/2 tsp Chinese five spice
1/2 tsp hot chilli powder
1 large carrot-peeled and cut into thin matchsticks
100g chestnut mushrooms-finely sliced
8 quails eggs-lightly boiled so the yolk is still soft
Cool the noodles according to packet instructions. Drain and rinse under cold water, then drain again and set aside.
Remember to lightly boil the eggs.
Pour the stock into a large saucepan with the garlic, ginger, soy sauce, Worcestershire sauc, five spice and chilli powder, stir in well and bring to the boil. Reduce heat, add the beef and allow to simmer for 5 minutes.
Add the carrots and mushrooms and bring back to the boil. Reduce the heat and cook gently for 3-4 minutes.
Divide the noodles between two bowls and share our the stock mixture and then top with the quails eggs cut in half.
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