Me too, it's something I'd like to try doing but I think I looked once and got a bit confused - I'm quite ditzy me! I liked the look of the red choice but I was worried about potatoes as I like my syn free chips and couldn't see if I could have potatoes - only new potatoes or a jacket as a hexb?? X
lolacola said:You can have 227g potatoes for your HeB on Red days - just make sure you leave the skins on. I cut mine into wedges, frylight them, maybe put a little paprika on them, and stick them in the oven for SW wedges.
I find the 227g is definitely enough
Em8888 said:Me too, it's something I'd like to try doing but I think I looked once and got a bit confused - I'm quite ditzy me! I liked the look of the red choice but I was worried about potatoes as I like my syn free chips and couldn't see if I could have potatoes - only new potatoes or a jacket as a hexb?? X
Exactly what I was going to post! I think the wording in the book is a bit confusing for the HEB potato as it says 227g baking potato (you could read it as only bake the potato) but my interpretation is that they mean an old potato as opposed to new ones. When doing S W ages ago I used to peel the skin off and I still lost weight, but now I dont bother, just cut em up and chuck em in with fry light. Makes more chips too, so there you have it, steak and chips red plan style. You could add some mushrooms, toms, and fry light onions done in the oven at the same time. Delish!!!You can have 227g potatoes for your HeB on Red days - just make sure you leave the skins on. I cut mine into wedges, frylight them, maybe put a little paprika on them, and stick them in the oven for SW wedges.
I find the 227g is definitely enough
ammsas said:I'm the other way around. I had my 1st try at EE today and am finding it difficult getting my head around it. I've always followed the red or green days. On red days, I would normally have 198g new potatoes as HEXB, and I like having 2 HEXA so I can have cereal for brekkie, and low fat cheese on my pasta.
I'm not sure if I can live without the cheese, we'll see