I am going back to basics this week which means tracking i.e. weighing and measuring everything. This time next week I want to have smashed through the 3 stone weight loss barrier. Well, I am finding it a barrier at the moment. I have been close to getting there for a few weeks so now I need to do it.
I had a smoothie for breakfast made with lots of the berries I have in the freezer (raspberries, blueberries and marionberries) with silken tofu and almond milk. It was only 4 WW points and I had 2 glasses full.
I did a walk today of about 4 and a half miles. I had some errands to run in Cranbrook and decided to walk there and back so I knew how far I had walked. When I walk in the woods and forest, I am never sure how far I have gone as I do not know my walking speed. So I saved the environment a little car ride, saved some pennies and got some exercise in.
Having been away for the weekend I fancied cooking today and turned to an old favourite I have not had for ages. Based on one of Rose Elliot’s recipes from ‘ The Classic Vegetarian Cookbook ‘ I made Spinach Dal. The recipe serves 4 as a side dish or 2 as a main.
- 2 tbsp olive oil
- 2 white onions, peeled and chopped
- Fresh chilli (to taste), deseeded and chopped finely
- 2 cloves of garlic, peeled and minced
- 2 tsp ground cumin
- 1/2 tsp turmeric
- 3 crushed cardamom pods
1 inch of fresh ginger, finely grated
- 125 g brown or red lentils*
- 400 ml water
- 200 g spinach
- salt and pepper
* If you use red lentils, you get the gloopey consistency you may be used to in an Indian restaurant. I didn’t have any and used brown lentils today. They don’t go mushy and retain their shape and texture. They both work well but are quite different.
- Heat the oil in a large saucepan and gently fry the onions for 10 minutes until soft.
- Add the chilli, garlic, cumin, turmeric, cardamom and ginger and cook for 1 minute.
- Add the lentils and the water. Bring to the boil, cover and simmer for 20 – 30 minutes until the lentils are soft.
- Add the spinach, stir in to the lentils and cook together for about 5 minutes.
- Season to taste.
I served this with 100 g rice, 25 ml Greek yogurt and 1 tbsp mango chutney which came to a total of 16 WW points. This is a simple meal with gentle spicing and earthy spinach. It all works really well together, especially when served with creamy yogurt and sweet chutney.
For supper I made a roasted vegetable and ham omelette with baked sweet potato slices. Each portion had 13 WW points.
I chopped up and roasted a red onion and 3 peppers in 1 tbsp rapeseed oil. I put them in the oven at 180 ° C for about half an hour.
I also scrubbed and washed a sweet potato and cut it in to thin slices which I brushed with oil and sprinkled with cinnamon and cayenne pepper. I laid the slices on a baking sheet and baked them in the oven for half an hour.
For each omelette I used 2 eggs. When they were nearly set, I added 2 slices of chopped ham and half the roasted veg.
And served it with half the sweet potato.
This was a successful diet day. I exercised and ate within my allowance. It feels good to be in control again after a couple of weeks over-eating. Good to be weighing and measuring.