Slimming World Support thread

milliemonster

Have had a great day today although not eaten much (but will put paid to that as I'm going to have a bacon sarnie shortly!!!)
Had a mullerlight and banana for brekkie, some cherries mid afternoon, another banana, prawn stir fry for tea, 2 more mullerlights, completely missed lunch which isn't good and wasn't deliberate but by the time I got round to it I thought I may aswell wait until teatime, whoops!

Anyway, back to that bacon sarnie......

JemmaBe

You are all right, I just get very very stressed about the whole thing, and it isn't so bad once I'm in the swing of it all but thinking about going is making me nervous

Tomorrow is 3 day hump day tomorrow (not as fun as it sounds ). I heard that when smokers are trying to give up smoking, the third day is the hardest, and once you get past that it gets easier. SO i have to make sure I stay on plan tomorrow and hopefully I will have a good week! I've got loads to do tomorrow so hopefully that should take my mind off binging, and if I haven't got it I can't eat it I suppose!

blackberry-rum

So the moral of the story is... well, I don't know. Personally, I never syn puree, and I've lost 5 stone so far on this diet so I'm not about to start synning it now BUT I don't over-use it - my own rule of thumb being that if I was going to use a pack of passatta, I don't use more than a quarter of a tube of puree, which is usually much more than I need.

Thanks SW Mina you are my friend! :beer:

Jemma I hope you do keep it up at university, after all the rest of us imagine students live on pasta and rice anyway, so you can just live up to that! Big hugs and hopes for you.

I ate duck breast today but pulled off the skin first and chopped it up for the birds. I was scared it would be dull without skin but I sploshed soy sauce over and miked some chilli, ginger, spring onions and sliced mushrooms and bunged them all under the grill with the duck, then did broccoli, leeks and squash and a little sinful bit of noodles and sliced the duck when cookd and it was a stir fry and very tasty. Good job as half has been saved for work tomorow. I did splosh a little sesame oil over too, that's a sin I know but it makes broccolli taste luvverly.

I think I shall have cereal before bed as I haven't had any HEAs today and I weigh myself Monday morning so I urgently need fibre :whistle:

Flat_Eric

zavarony wrote: »

Hi Jemma - I left Uni earlier than I should have - finished the degree but left half way through my professional qualifications - if I had stayed I would have not only finished it by now but would have only spent a year doing so - as it is I am back there now (10 years later) and have 2 1/2 years to go to finish and am finding it really hard to get back into the studying!!!

If you can batch cook and freeze youll be fine
xx

If you dont mind me asking, what are you studying??

Flat_Eric

Asda also delivered some sweet potatoes - combine that with the red lentils hiding in my cupboard and the idea for a yummy curry springs to mind

Does anyone have a recipe I could try ? thank you

Skint_Catt

[FONT=Arial, Helvetica, sans-serif]Serves: 4
Syns per serving:
Free[FONT=Arial, Helvetica, sans-serif] on Green and Extra Easy,
7 Syns on Original* [/FONT]
Preparation/cooking time: [FONT=Arial, Helvetica, sans-serif] approx 2 hours[/FONT][/FONT] [FONT=Arial, Helvetica, sans-serif]Tip: Red split lentils (masoor dal), yellow slit peas (chana dal) and moong dal are now all available in most supermarkets as well as specialist Indian food stores.

[/FONT][FONT=Arial, Helvetica, sans-serif]198g / 7oz dry red split lentils
1 onion, finely sliced
4 garlic cloves, crushed
568ml / 1pint water
½ tsp whole cumin seeds
1 tsp crushed coriander seeds
1 green chilli, deseeded and finely chopped
½ tsp finely grated root ginger
pinch of salt
1 small red chilli, deseeded and thinly sliced
2 tbsps finely chopped coriander leaves

[/FONT]1. [FONT=Arial, Helvetica, sans-serif]Pick over the red lentils to remove any gritty bits, then wash them in cold water and drain well. Set aside. [/FONT]
[FONT=Arial, Helvetica, sans-serif] 2. Put the onion, garlic and 284ml / ½ pint of the water in a large heavy saucepan. Cover the pan and bring to the boil. Boil for 10 minutes, then uncover and cook gently over very low heat for 20 minutes, until the onions are tender, golden and syrupy. [/FONT]
[FONT=Arial, Helvetica, sans-serif]3. Add the cumin, coriander seeds, green chilli and ginger. Stir well and cook gently for 2-3 minutes. [/FONT]
[FONT=Arial, Helvetica, sans-serif]4. Add the lentils, salt and remaining water, and bring to the boil. Cover the pan, reduce the heat to a bare simmer and cook for about 1-1¼ hours, until the lentils are cooked and tender. Check the pan occasionally and add more water if the lentils and onions are starting to stick to the base of the pan. [/FONT]
[FONT=Arial, Helvetica, sans-serif]5. Stir well and serve hot, sprinkled with the thinly sliced chilli and chopped coriander leaves.[/FONT][FONT=Arial, Helvetica, sans-serif] [/FONT]

Skint_Catt

[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]Sweet potatoes can be baked in their skins, speared with a skewer, then eaten with very low fat natural yogurt, chopped chillies and coriander, or they can be cut into wedges and then dusted with aromatic spices, as in the recipe below.

Serves: 1
Syns per serving: [FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]
Free on Green and Extra Easy[/FONT][/FONT][/FONT],
6 Syns on Original

[/FONT][/FONT][/FONT][FONT=Arial, Helvetica, sans-serif]1 x 170g / 6oz sweet potato
1 level tbsp very low fat natural yogurt
juice of ½ lemon
1 garlic clove, crushed
½ tsp ground coriander
½ tsp ground cumin
good pinch of chilli powder
pinch of turmeric
Fry Light, for spraying
coarsely ground sea salt
1 tbsp chopped fresh coriander

[/FONT][FONT=Arial, Helvetica, sans-serif]1. Peel the potato and cut lengthways into 6-8 wedges. Mix the yogurt, lemon juice, garlic and ground spices to a smooth paste and brush over the sweet potato wedges.

2. Spray a roasting pan lightly with Fry Light and place the coated sweet potato wedges in the pan.

3. Bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for about 30-45 minutes, until crisp and golden outside and tender inside. Grind some sea salt over the top and sprinkle with coriander. Alternatively, grill them in a ridged grill pan. [/FONT]

Skint_Catt

I couldn't find a recipe which used both in the same one! :rotfl:

zavarony

Flat_Eric wrote: »

If you dont mind me asking, what are you studying??

Hi Eric - I went back in Sept to do my CIPD (HR/Personnel qualifications) much harder than I remember, but I got myself caught up in a situation when I was originally there when I had my eldest DS half way through degreee and so I just finished the degree without another thought as my priorities had changed and i was unable to work full time anyway.
I do have the added bonus that I only work 16 hrs a week now, but having that, kids, OH, dog, cat and house etc etc etc ( I know Im not alone no sympathy req'd ) its still hard work - but if I dont do it now I never will:rotfl:

zavarony

Ive seen a mushroom stroganoff recipe in the current SW magazine which I love - if I add chicken for OH and kids but dont eat it (the chicken) myself will i still be able to have a green day?