While I drank my hot water with cayenne pepper and lemon juice this morning, I flicked through MORO The Cookbook. I was inspired by many of the recipes.
I made porridge for breakfast with 1 tbsp chia seeds, 35 g Jumbo Oats, 150 ml unsweetenened almond milk and 1 banana (which came to 7 WW points). As I munched I wrote a shopping list.
Going food shopping makes me VERY hungry. But I was feeling strong and determined to lose weight so I stuck to my list and mainly packed my trolley with fresh fruits and vegetables. These 3 ingredients inspired my lunch.
Having prepared the salad ingredients and cooked 2 rashers of unsmoked back bacon, I made up my salad. I put the lettuce, chopped tomato and carrot batons on a plate.
To which I then added bacon,
beetroot which I chopped and mixed with 1 tsp mayonnaise,
and half ( a small half) a medium sized avocado.
It was tasty enough and I ate it without needing to add dressing. I would have liked dressing. I have not become a diet saint over night, but I wanted to save points for dinner.
The entire meal was 9 WW points.
In the afternoon we began preparing supper. I wanted to get the sauce and salad ready in advance because I thought they would taste better if the flavours were allowed to develop. The recipe was adapted from a recipe in MORO The Cookbook, called ‘Cod Baked in Tahini Sauce’.
Cod with Tahini Sauce and Chick Pea Salad
Ingredients (serves 4)
- 2 garlic cloves
- 3 tbsp light tahini
- Juice of 1 lemon
- 5 tbsp water
- salt and *white pepper to taste
- Mash garlic in a pestle and mortar with a pinch of salt. Put mashed garlic in a small bowl.
- Add the tahini and whisk in the lemon juice.
- Add water until you have the consistency of double cream.
- Taste and season.
Chick Pea Salad
Ingredients (serves 2)
- 1 small garlic clove, minced
- ¼ red chili
- ¼ red onion, finely chopped
- squeeze of lemon
- ½ tbsp red wine vinegar
- 2 tbsp olive oil
- 400g can cooked chick peas, rinsed
- ¼ cucumber, chopped
- 15 cherry tomatoes, halved
- small bunch of coriander, chopped
- salt and pepper to taste
- Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and pepper in a small mixing bowl and stir to mix well.
- Add the chick peas and mix.
- Add the cucumber, tomatoes and coriander, adjust seasoning to taste and serve.
I made the chick pea salad by following the recipe, but did not add the cucumber, tomatoes or coriander until just before we ate. Having made the rest of the salad in advance, the chick peas were able to absorb the flavours.
- 150 g cod per person
- 1 tbsp olive oil
- Salt and pepper
- Heat oil in a non stick pan.
- Season and fry cod for about 4 minutes on each side, depending on how thick each piece is. The cod should be white and flake easily but not be opaque.
- Serve cod on the chick pea salad.
- Pour the tahini dressing in to the pan you cooked the cod in and warm through gently, just to take the chill off. Serve.
The flavours in this dish were quite strong. The garlic, chilli and lemon I used were very highly flavoured. Too much so for Harvey who ate his cod with rosti, tomatoes and cucumber instead. I really enjoyed mine and would definitely make the tahini dressing and chick pea salad again. But I probably wouldn’t serve it with lovely fresh cod because the strong flavours in the salad and dressing meant I couldn’t taste the delicate flavour of the cod. I like fresh fish to be the focus of a meal’s flavour.
Cod with tahini sauce and chick pea salad was 14 WW points.
Lara had some friends over this afternoon and they made a chocolate cake. I couldn’t resist completely but only had a tiny sliver of a slice which I put down as 3 WW points. She has now, at my request, hidden the rest of it!
I went one point over today which I have taken from my weekly extras so today counts as a good diet day 🙂
I enjoyed my MORO meal today. No idea what to have tomorrow.
Good work Zoe and YAY to Lara for listening to your wishes and being on your Support Team.
Start opening up those food blog recipes and cookbooks and make a list of meals for the rest of the week tonight or in the morning. When you take the 1/2 hour or so on your planned day per week to plan in advance for your meals for the whole week, it places you so much closer to your Success Goal because you always have less of a tendency to be strayed away by tempation of cravings hitting you. Especially during craving times in the month!
I have begun compiling a list of healthy recipes to try on my blog. When I am at work I know I will have to be very organised and plan ahead. But for now, I enjoy the planning of meals day by day. I have the luxury of time to do it and and know that luxury will be short lived. I am being careful to make sure I take food with me when I am out or plan activities around meal times so I can be home in time to cook properly so I do not get too hungry and then give in to a craving.
Awesome! Enjoy the holiday and the treat of being able to do it. I am so glad you already have everything on the success road. Go Zoe Go!
Awesome! I just bought some tahini and was looking for some recipes to use with it.
My husband and I made the mistake of going shopping before dinner once – never again. We spent 200 Euros and bought so much STUFF. Now we always eat a big meal before we go food shopping anywhere.
I hope you like the dressing. It is very easy to make and I think versatile to use. Strange isn’t it how hungry you get food shopping. Good idea to eat first 🙂