Monday 14th May weigh in

This morning I feel slimmer, glass - which is half the battle, isn't it!
Of out for my walk now .
Am cutting down on carbs. after reading a synopsis of the book B mentioned. (Haven't got kindle nor can afford a book at the moment) - but sort of get the idea. Fingers crossed that I can do enough to just trim down a bit for 'the W.'
(smile)

Glad you feel slimmer Butter, you're right, it is half the battle!
Could you get that book from your local library? Ours orders in any book for a 50p reservation fee.
I've lost the pound I put on last week and I'm still hoping to shift another couple of pounds before my holiday at the end of the month.
Now that the sun is finally shining, it seems easier to to think of eating healthy foods.
Good luck everyone!

Thanks, notso - but I live in France - and in the depths of countryside - so what libraries there are wouldn't do that book. Anyway, you're right about the healthy foods thing now that the is here!

What book is this? I've missed it?

Nellie is feeling fat and bloated [too much wine I think] and a lot of picking,so am going to dish my food up on a smaller plate....I cannot eat bread and havent done so for about 10years it bloats me out,so lunch is dificult and I dont know what to have...so normaly have crisps,wrong I know,fruit also plays havoc with my digestion,but do have a weetabix and some mixed berries and yoghurt for breakfast,and I try to eat plenty of veg for my evening meal,cannot eat ryvitas or crispbreads they have same effect as bread,salad dosent always do the trick,and I dont always have it to hand as we are miles from the shops and the garden isnt yet organised for vegs as we havent lived here that long and other things are always a prority,also have different mealtimes as OH college and travel times and GD school times and we have to eat a one size fits all diet for all tastes....any ideas I dont have time for a cooked meal midday and often have to eat on the hoof [hmmm]

Jeni - The book's called The Diet Delusion. It a scientific tomb, ( natch. with B) - but from what little I've picked up it kind of makes sense to me. I've only been able to read snippets really - so best ask B.

Nellie - How about making a big pot of soup out of veg. that are in season that will last you for a few days. Warm it up and have a bowl whenever you have the munchies. Good luck. !

I love potato and leek,and now I have the fancies for it and ingrediants,I do sometimes make veggie soup...but they eat it am having a chicken wrap for lunch...cant get shopping sorted am not used to living so far from shops,xx

I've put on 0.6lbs! It is just so difficult when away from home and also we had visitors this week. Going to see DS, DiL and GSs tomorrow for a birthday party then off to another DS adn DiL for 10 days of helping them work on their new house. Any tips on how to diet when away from home? Can't get into any summer clothes and seem to have lost will-power.

nellie I am off to Nursery to pick up GD, but later in the day I will sort out some recipes for you.

Catch up with you all later

thanks glass

I think I'd become a bit complacent...so the weight that I wanted to come off didn't - it went on instead! Maybe putting a bit more on my plate than I needed and not feeling at all good about it. Today I feel more inspired, though! I made tomato and lentil soup and will have that for my main meal, with Ryvita. I need to cut down properly again. I would really like to lose about 4 or 5 pounds and then try and maintain that weight.

2.2 lb on. Will be auditioning for teletubbies soon. Still can't walk due to knee and very upsetting and stressful week . However I know it's always easy to find excuses and I must simply be eating too much.

nellie I will post a few recipes just adapt to your taste.

Tortilla with Ham, Pepper and Watercress

5 spray(s) ( ) Cooking Spray, Calorie Controlled
1/4 medium ( ) Pepper, Red, chopped
2 medium ( ) Spring Onions, finely chopped
1 bunch(es) ( ) Watercress, chopped roughly
100 g ( ) Potatoes, Old, Raw, cooked, cut into chunks
25 g ( ) Ham, Wafer Thin, sliced
2 medium ( ) Egg, Whole
2 tablespoons ( ) Milk, Skimmed
1 pinch ( ) Salt, and black pepper, freshly ground
Instructions
Spray a small (15–20cm/6–8 inches) nonstick frying pan with low fat spray. Add the pepper and spring onions and cook gently for 2 minutes, until softened. Add the watercress and cook briefly until wilted.

Remove the pan from the heat and arrange the cooked potatoes evenly over the base of the pan. Sprinkle the cooked ham on top.

Beat the eggs and milk together, season with a little salt and pepper, then pour into the pan. Cook over a low heat until the base sets (3–4 minutes). Place the pan under a hot grill to set and brown the surface.

Slide a knife around the edge of the pan and carefully transfer the tortilla to a warm plate. Serve with a mixed green salad.

Creamy linguine with ham, lemon & basil

400g linguine or spaghetti
90g pack prosciutto
1 tbsp olive oil
juice 1 lemon
2 egg yolks
3 tbsp crème fraîche
large handful basil leaves
large handful grated Parmesan , plus extra to serve, if you like

Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top, if you like.
Per serving
349 kcalories, protein 15g, carbohydrate 51g, fat 11 g, saturated fat 4g, fibre 2g, sugar 2g, salt 0.82 g

Mushroom & thyme risotto

1 tbsp olive oil
350g chestnut mushrooms , sliced
100g quinoa
1l hot vegetable stock
175g risotto rice
handful thyme leaves
handful grated Parmesan or vegetarian alternative
50g bag rocket , to serve

Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.
Per serving
302 kcalories, protein 11g, carbohydrate 51g, fat 7 g, saturated fat 2g, fibre 3g, sugar 4g, salt 0.74 g

Red lentil, chickpea & chilli soup

Ingredients
2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion , chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes , whole or chopped
200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.
Per serving
222 kcalories, protein 13g, carbohydrate 33g, fat 5 g, saturated fat 0g, fibre 6g, sugar 6g, salt 0.87 g

Carrot, lentil & orange soup

1.0 tsp cumin seeds
2.0 tsp coriander seeds
1 onion chopped
225.0g carrots diced
75.0g red lentils
300.0ml orange juice
2.0 tbsp low-fat natural yogurt
fresh chopped coriander to garnish
pinch paprika to garnish

Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
Per serving
92 kcalories, protein 4.0g, carbohydrate 17.0g, fat 1.0 g, saturated fat 0.0g, fibre 2.0g, salt 0.56 g

Mushroom & thyme risotto

1 tbsp olive oil
350g chestnut mushrooms , sliced
100g quinoa
1l hot vegetable stock
175g risotto rice
handful thyme leaves
handful grated Parmesan or vegetarian alternative
50g bag rocket , to serve

Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.
Per serving
302 kcalories, protein 11g, carbohydrate 51g, fat 7 g, saturated fat 2g, fibre 3g, sugar 4g, salt 0.74 g

Sorry lost the plot there, you have the last one twice.

Leek potato and bacon bake.

600ml chicken or vegetable stock
1kg potatoes , thinly sliced
6 leeks , thinly sliced into rounds
25g butter
3-4 rashers streaky bacon , snipped
3 tbsp double cream (optional)

153 kcalories, protein 5g, carbohydrate 24g, fat 5 g, saturated fat 2g, fibre 4g, sugar 3g, salt 0.35 g

Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

Thank you Glass they look really appetising and filling ..Ilike the look of the tortilla especially..have had something similar before but it was called fritata and you can have it cold so easy to put in a lunch boxxxx

nellie

Try this its great in a lunch box,
dry fry any veg you have left in fridge (it changes every time I make it)
ie onions, mushrooms,peppers, spring onions anything you like.
Bacon,
Mattesons light smoked sausage, only need a few slices,
tub of cottage cheese I prefer the one with chives,
6 eggs whisked.

Mix eggs, cottage cheese and all the dry fried ingredients and pour into oven dish which has been sprayed with fry light.
Place sliced tomatoes over the top and bake for approx 40mins, until golden brown.

Eat warm or leave to go cold.

What a frustrating weekend - my laptop turned up its toes and died on me, and today I have got myself an iPad which has a mind of its own, so still learning how to manage it. I have lost a pound - too busy reading instructions and navigating the blasted thing to be thinking about eating. Will catch up tomorrow - I've had enough of it for now.