Thank goodness it's Friday! I used to say thank crunchie its Friday, but yet no more...............
Well I got on the scales this morning and I couldn't believe my eyes! All I've done this week is cut out crisps, chocolate and wine, I'm ashamed to admit that no exercise took place, I never did walk home like I said I would but it doesn't matter the results are good.
I've lost 2.7 kg that's 6 pounds, I was ecstatic! I weighed myself 4 times to make sure.
It's always easier to continue when you have good results, I'd also managed to stay vegan all week so things were looking up. To celebrate I made pizza and I used a vegan cheese called cheezly and it wasn't too bad, the cheese didn't melt like mozzarella but it did melt and the pizza was surprisingly tasty.
As I treat I also made garlic bread by mixing together vitalite, crushed garlic, garlic puree, vegan garlic mayonnaise and parsley together and spreading on vegan bread of your choice.
I didn't work out the calories of this banquet, I was celebrating or is that undoing all the good work I have done!
Next week is going to be more difficult!
Today was still fairly warm and sunny, perhaps we're having an Indian summer afterall? I hope so, I do feel slightly cheated with the weather we've been experiencing.
I still had some fresh sweetcorn to eat up and my courgette plants have produced yet more courgettes so the only thing I could cook up quick was a pasta dish. I had plenty of basil in the garden too so garden pasta was born!
All I did for this quick dish was fry up some onion until transparent, then add diced courgette, the sweetcorn kernels and sliced mushrooms and stir fry for a couple of minutes. Then add in chopped tomatoes either from a tin or fresh* with a little sugar, salt, balsamic vinegar and paprika and simmer until the fresh tomatoes are soft and mushy or the tinned tomatoes have reduced a little. In the meantime boil up some pasta of your choice, drain and add to the tomato sauce with torn basil leaves. Serve at once.
*If using fresh tomatoes its best to peel them first.
Today I wanted to use the fresh sweetcorn that my friend had given me. I don't think you can beat home grown sweetcorn it just tastes so awesome!
It has been unusually warm and sunny today so in keeping with the weather I made myself a summer chopped salad.
After my little success yesterday, I was confident I could keep denying the trolley lady and I'm pleased to report that I did just that again today.
So to reward myself I decided to make a tasty but guilt free tea. Over the weekend a friend and I had swapped some produce we had grown. My friend has an allotment that keeps her very busy and I just have two raised beds in my garden that hubby built me a few years ago. I was overridden with courgettes and runner beans and my friend with French beans and sweetcorn.
I decided to keep the fresh sweetcorn for another day and raided my fridge to see what was lurking in the crisper boxes. The treasure I found was perfect for making Thai red vegetable curry with wholegrain rice. Yummy!
As it was a work day I needed something quick and easy and thankfully in my store cupboard was a jar of red curry paste, which made things very easy and very quick. To keep the calories down I replaced some of the coconut milk with soy milk and you didn't notice the difference.
It tasted so good and there was enough left over for two lunch size portions for work!
All I did was fry an onion, the butternut squash, cauliflower and green beans in a little oil (I used an olive oil spray).
Next add the curry paste and stir to combine
Then add the coconut milk (I used light) and soy milk, stir well and leave to simmer until all vegetables are cooked.
Serve with wholegrain rice.
You can use as much or as little of the curry paste as you want, but I like mine with a bit of a bite.
Delicious!
