I enjoyed the apple and raspberry crumble I had last night. The downside is that today I have been craving sugar all day and I am sure it is because of last nights sugar rush. I am certain that the more sugar I eat, the more I want. The same applies to refined white carbs too, like white bread, white pasta, cakes and biscuits. It does not seem to be such a problem if I have a fat based sugary dish. For example, last week I had 2 knickerbocker glories which were essentially ice-cream with fruit. I buy high end ice-cream so it has a high fat content. I enjoy it while I am eating it and do not have the cravings later. It is the combination of sugar and white refined carbs that makes dieting difficult.
I tried to go for a vitamin boost in the morning and had a smoothie but actually it was a bit disappointing. It was too runny, the taste was a bit strange and it was probably too sweet with not enough protein in it. It was strawberries, raspberries, a banana, 1 level tbsp pumpkin seed butter (which does NOT go with berries so don’t make that mistake), 1 tsp Chia seeds and unsweetened almond milk.
Harvey and I walked with the dogs for an hour round Hemstead Forest with Ruth and William. It poured with rain for the first half hour but we kept going anyway. Apart from the rain preventing me from taking the camera, it was fun walking in the rain. William came home with us for lunch.
Lunch was a shepherds pie.
- 4 potatoes, peeled and quartered
- 2 sweet potatoes, peeled and quartered
- Splash of milk
- Butter (optional)
salt and pepper
- 1 tbsp oil
- Large onion, peeled and finely chopped
- 2 large carrots, peeled and chopped in to cubes
- 500 g minced lamb (or use minced beef or a mixture of the two)
- 1 tbsp plain flour
- 350 ml beef stock
- 1 can baked beans or other beans (optional)
- Boil the white potatoes with some salt in the water for about 10 minutes. Add the sweet potatoes and boil for about 10 minutes, until all potatoes are soft.
- Drain and mash the potatoes with milk (and butter) and season to taste. Set aside.
- Preheat oven to 180 ° C
- Heat oil in a frying pan and fry the onions and carrot until beginning to soften.
- Add the meat and fry until brown.
- Add flour and cook for 2 minutes.
- Gradually add beef stock, stirring to make a thickened gravy.
- Add beans (if using)
- Put the meat mixture in an oven proof dish
- Spread the mashed potato on top
- Bake in the oven at 180 ° C for half an hour.
I intended to serve it with some green vegetables which would have been more nutritious but this was one of those days that flew by too fast so they didn’t happen. I don’t think the boys were bothered and the empty plates were testament to how yummy it was.
By late afternoon I was really struggling with a sugar craving. So I had a snack I really fancied but with a low GI rating. I had some Brie with 7 thin oatcakes and some grapes. The Brie weighed 61 g so it was a decent sized piece. I enjoyed every mouthful and felt quite sated afterwards.
There is a factory in my garden that keeps producing lovely boys and instructing them to come and sit at my kitchen table and eat my food. This evening we have the Lucas version and they ate pizza which they chose earlier when I popped in to the shops with them.
I didn’t have pizza. I opened up Hugh F-W’s Veg everyday! and chose Aubergine Parmigiana. My slightly adapted version was very easy. Hugh’s recipe serves 6. I made a quarter of the portion as I only had 1 aubergine and I got 2 servings out of it.
- 1 aubergine
- 1 tbsp olive oil
- 1 ball Buffalo Mozzarella, torn in to small pieces
- 10 g parmesan, finely grated
- 1 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1 garlic clove, mashed
- 1 tin chopped tomatoes
- 1 level tsp sugar
- salt and pepper
- Preheat oven to 180 ° C.
- Slice aubergine lengthwise, brush both sides with oil and bake in the oven until soft (20 – 30 minutes).
- Make tomato sauce:
- Heat oil in a large pan over medium heat.
- Add onions and garlic and fry until soft – about 10 minutes.
- Add tomatoes, bring to a simmer and simmer for about half an hour, until the sauce is thick and rich.
- Add sugar and seasoning to taste.
- Layer half the aubergine in the base of an baking dish.
- Top with half the tomato sauce and half the cheese.
- Repeat the layers, of aubergine, tomato sauce and cheese.
- Bake for about 30 minutes until bubbling and golden on top.
- Serve with a green salad.
The aubergine parmigiana was amazing. Soft and cheesy and tomatoey. I have probably had so much cheese this afternoon I will have nightmares tonight but at least the sugar cravings have gone 🙂