Emily Stevens
Member
I rejoined slimming world February this year and have plateaued since September maintaining my 17stone 4 lbs on and off a couple of pounds here and there. I started my blog for recipes called the chef who slims after everyone in my group kept asking for my recipes and well, that is how i started my blogging and website and am currently working on my own couple of books. All because i got fed up with keep writing out the same recipes for people haha.
I am really struggling over this current Christmas period with the boxes of open sweets, chocolates, crisps, breads, crackers, butter, cheese... you get the idea!
So here I am starting my food diary to not only help me but hopefully, help you guys and hopefully pick up on some things that i may not be doing right or maybe even give you guys some ideas!
Food diary # 1 - 19th December 2016 Breakfast/Brunch: 3x heck chipolatas, 2 x bacon medallions, chestnut mushrooms, baked beans, egg, butter (1 tsp) - syns = 5.5 syns and 2xslices wholemeal toast from 400g loaf.
snacks - apple, pear and a muller light raspberry cranberry yogurt
planned and prepped dinner - shepherds pie made with leftover lamb and gravy (1/2 syn per person for the gravy) with spring greens/brusseltops, carrots and peas.
I am really struggling over this current Christmas period with the boxes of open sweets, chocolates, crisps, breads, crackers, butter, cheese... you get the idea!
So here I am starting my food diary to not only help me but hopefully, help you guys and hopefully pick up on some things that i may not be doing right or maybe even give you guys some ideas!
Food diary # 1 - 19th December 2016 Breakfast/Brunch: 3x heck chipolatas, 2 x bacon medallions, chestnut mushrooms, baked beans, egg, butter (1 tsp) - syns = 5.5 syns and 2xslices wholemeal toast from 400g loaf.
snacks - apple, pear and a muller light raspberry cranberry yogurt
planned and prepped dinner - shepherds pie made with leftover lamb and gravy (1/2 syn per person for the gravy) with spring greens/brusseltops, carrots and peas.