Im losing motivation
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NiaX
Silver Member
Moroccan Veg and Couscous:
1 Onion
1 Pepper (I used green)
2 Carrots
400g Potatoes
450g Tomatoes
2 Garlic cloves
1 tbsp tomato puree
1 tbsp Moroccan spice blend (I used a tsp cumin, tsp turmeric and 2 tsp cinnamon instead)
283g dried apricots (I didn't use these)
1 pt Veg stock
283g Plain couscous
2 Grated courgettes
Zest of 1/2 lemon
255g baby spinach leaves
I didn't add the apricots and halved the amount of pots and tomatoes as there are only two of us and the recipe is for four servings. Even taking those out, we still had large portions and gave the leftovers to my mum for her lunch!
Recipe says to fry the onions in fry light but I didn't bother.
I put the potatoes, tomatoes, peppers, onion, carrots, garlic, tomato puree and spices into a saucepan with the stock. Bring to the boil and then reduce head and simmer for 30 mins. Cover and stir occasionally.
Put the couscous into a bowl with the courgettes and lemon zest. Pour over 340ml boiling water (I added some stock for flavouring). Stir well. Cover the bowl tightly with cling film and leave for 10 minutes.
Fluff the couscous with a fork (I then added fresh rosemary and chives)
Add the spinach leaves to the veg and stir until wilted. Serve!
It is a lot easier than it sounds. This recipe is free on EE and Green. If you add the apricots, count them as 5.5 syns or a HeB per serving.
1 Onion
1 Pepper (I used green)
2 Carrots
400g Potatoes
450g Tomatoes
2 Garlic cloves
1 tbsp tomato puree
1 tbsp Moroccan spice blend (I used a tsp cumin, tsp turmeric and 2 tsp cinnamon instead)
283g dried apricots (I didn't use these)
1 pt Veg stock
283g Plain couscous
2 Grated courgettes
Zest of 1/2 lemon
255g baby spinach leaves
I didn't add the apricots and halved the amount of pots and tomatoes as there are only two of us and the recipe is for four servings. Even taking those out, we still had large portions and gave the leftovers to my mum for her lunch!
Recipe says to fry the onions in fry light but I didn't bother.
I put the potatoes, tomatoes, peppers, onion, carrots, garlic, tomato puree and spices into a saucepan with the stock. Bring to the boil and then reduce head and simmer for 30 mins. Cover and stir occasionally.
Put the couscous into a bowl with the courgettes and lemon zest. Pour over 340ml boiling water (I added some stock for flavouring). Stir well. Cover the bowl tightly with cling film and leave for 10 minutes.
Fluff the couscous with a fork (I then added fresh rosemary and chives)
Add the spinach leaves to the veg and stir until wilted. Serve!
It is a lot easier than it sounds. This recipe is free on EE and Green. If you add the apricots, count them as 5.5 syns or a HeB per serving.
NiaX
Silver Member
You might also like....
Summer Vegetable and Blue Cheese Bake:
1lb New potatoes
2 Courgettes
1 Fennel Bulb - Sliced
2 Red peppers - deseeded and sliced
1 Yellow pepper - deseeded and sliced
5 Spring onions - roughly chopped
140g pack of The Laughing Cow Light Deli with Blue Cheese - crumbled
142ml Vegetable stock
255g Baby spinach leaves
Boil new pots in a pan for 10 mins. Drain, slice and set aside.
Preheat oven to 200c. Layer the courgettes, fennel, peppers and spring onions in a large, ovenproof shallow dish. Season as you go. Top with potato and scatter half the cheese. Repeat the layers with the remaining ingredients.
Pour over the stock and cover with foil. Place in the oven for about an hour, removing the foil for the final 15 minutes of cooking.
Serve with the cooked baby spinach leaves.
Serves 4. 2.5 syns per serving.
Summer Vegetable and Blue Cheese Bake:
1lb New potatoes
2 Courgettes
1 Fennel Bulb - Sliced
2 Red peppers - deseeded and sliced
1 Yellow pepper - deseeded and sliced
5 Spring onions - roughly chopped
140g pack of The Laughing Cow Light Deli with Blue Cheese - crumbled
142ml Vegetable stock
255g Baby spinach leaves
Boil new pots in a pan for 10 mins. Drain, slice and set aside.
Preheat oven to 200c. Layer the courgettes, fennel, peppers and spring onions in a large, ovenproof shallow dish. Season as you go. Top with potato and scatter half the cheese. Repeat the layers with the remaining ingredients.
Pour over the stock and cover with foil. Place in the oven for about an hour, removing the foil for the final 15 minutes of cooking.
Serve with the cooked baby spinach leaves.
Serves 4. 2.5 syns per serving.
Having good week.... Suprise meal out last night but did really well with choices and requests!!!!
I glass of wine and no pudding!!!!
Doing a bit of cooking bits tonight as not around much at weekend......
feeling so much better.... but only 1lb loss in last 2 weeks !!!
That's not great.....
Filling up on free food, having 7-12 syns on average a day.....
All HEX every day.....
Hmm.....
I glass of wine and no pudding!!!!
Doing a bit of cooking bits tonight as not around much at weekend......
feeling so much better.... but only 1lb loss in last 2 weeks !!!
That's not great.....
Filling up on free food, having 7-12 syns on average a day.....
All HEX every day.....
Hmm.....
NiaX
Silver Member
Same here! I struggle to have any drinks at all except when having a meal. Now I have set certain points in the day to have a glass. I have a glass of water after breakfast, one before lunch and one before dinner. I then have a glass of lemonade with my dinner.
I have nowhere near the recommended amount but I am getting better.
I have nowhere near the recommended amount but I am getting better.
NiaX
Silver Member
Well done, I picked some up from Tesco earlier so will be making the bake tomorrow or Sunday.
I've upped my exercise this week too as I had a bad week last week. I ate too many eggs and 'couldn't go' :ashamed0005:. Then I couldn't stick to my syns and on top of all that, it was star week!!!
I'm trying my hardest this week and have been 100% so far
I've upped my exercise this week too as I had a bad week last week. I ate too many eggs and 'couldn't go' :ashamed0005:. Then I couldn't stick to my syns and on top of all that, it was star week!!!
I'm trying my hardest this week and have been 100% so far
