A slimmer Christmas is a-coming with Slimming World

Primmer

I do find staying to class helps me, hearing those who have done so well makes me feel determined to carry on and also when you hear from others about problems their having it makes you realise you all go through the same thing.
Congrats Mrsmcawber - you have done soo well and your pma is inspiring. Congrats to all other losers too.

For breakfast I had an apple and two alpen light bars and lunch w
as jacket with cheese and velvet crunch. Will have another apple this afternoon and then for dinner think I will
do a chicken stir fry but with plenty of veggies and some ah couscous.

blackberry-rum

Psychobabble: I find Asda frozen fruit very good especially for breakfast; also I buy the packs of small apples that are meant for childrens lunchboxes :)Squeakie, yes you will be asked to pay for your missed week, but no you won't be treated as a naughty schoolgirl. Always best (I find) to tell them the week before if you aren't going to turn up, then it counts as a holiday. And if it's going to be regular, like shift work, speak to your C and she can sort something out so you don't have to pay for missed weeks, I believe.

flutterbyuk25

Thanks for the comments guys .

I think I wil be having a flexi syn day today cos I am going out for dinner. We are going to La Tasca, and most of the veggie meals do have oil in them. I'm a bit wary of having a flexi day after being 100% so far, but you only live once eh?! And I know I wont go overboard. We never have desert. I think I'll have a salad, the spanish tortilla and veggie paella.

Green day:

B - shreddies (HEB) skimmed milk (HEA)
L - couscous with salad bits, HB egg, activa ff yog
D - La Tasca ? ?
Snacks - banana, cheese
Drinks - flavoured fizzy water, coffee, water
Exercise - 20min walk

Total syns = ? flexi day

x

flutterbyuk25

One last one from me before I get back to work!

Can anyone tell me how they jazz up their plain couscous? I have it with salad bits (whatever is in fridge) but find it a bit bland. I have tried adding balsamic vinegar, which is ok but turns couscous a rather odd shade! I tried adding juice of half a lime today but could barely taste it. I make it day before and it marinades overnight in fridge. A deli I go to makes the most gorgeous minted couscous. How would I make that SW style?

x

Squeakie

blackberry-rum wrote: »

Squeakie, yes you will be asked to pay for your missed week, but no you won't be treated as a naughty schoolgirl. Always best (I find) to tell them the week before if you aren't going to turn up, then it counts as a holiday. And if it's going to be regular, like shift work, speak to your C and she can sort something out so you don't have to pay for missed weeks, I believe.

Thanks blackberry-rum; yes I do shift-work; but could probably go three out of four weeks. I'll try and have a word with my C tonight.

benny123

does anyone have the syn value for the quorn lemon and pepper escalopes, they're much nicer than the plain quorn fillets but i'm guessing they're not free because of the breadcrumb coating?
thanks

Sian_the_Green

flutterbyuk25 wrote: »

One last one from me before I get back to work!

Can anyone tell me how they jazz up their plain couscous? I have it with salad bits (whatever is in fridge) but find it a bit bland. I have tried adding balsamic vinegar, which is ok but turns couscous a rather odd shade! I tried adding juice of half a lime today but could barely taste it. I make it day before and it marinades overnight in fridge. A deli I go to makes the most gorgeous minted couscous. How would I make that SW style?

x

I crumble about 1/3 of a chicken oxo onto mine and then a dash of worcestershire sauce (or henderson's relish, guess where I live!) and then add the water, it makes it much nicer!

Do you have access to fresh mint? If so I would tear it or chop it finely and add in with the water, if not maybe try adding a couple of tsp of mint sauce to the water you pour over and stirring through.

blackberry-rum

flutterbyuk25 wrote: »

One last one from me before I get back to work!

Can anyone tell me how they jazz up their plain couscous? I have it with salad bits (whatever is in fridge) but find it a bit bland. I have tried adding balsamic vinegar, which is ok but turns couscous a rather odd shade! I tried adding juice of half a lime today but could barely taste it. I make it day before and it marinades overnight in fridge. A deli I go to makes the most gorgeous minted couscous. How would I make that SW style?

x

I confess that since I made the couscous patties, which I hated and which used up the last of my couscous, I haven't bought any more as I can't face it However, in the olden, couscous loving days, I used to add a splash of sesame oil (2 syns per teaspoonful?) and it made it lovely and fragrant and tasty. I shall probably never eat couscous again though

flutterbyuk25

Sian_the_Green wrote: »

I crumble about 1/3 of a chicken oxo onto mine and then a dash of worcestershire sauce (or henderson's relish, guess where I live!) and then add the water, it makes it much nicer!

Do you have access to fresh mint? If so I would tear it or chop it finely and add in with the water, if not maybe try adding a couple of tsp of mint sauce to the water you pour over and stirring through.

Thanks hun. I'm veggie but will try a veggie sock cube next time. I do have fresh mint growing so will try that too.

blackberry-rum wrote: »

I confess that since I made the couscous patties, which I hated and which used up the last of my couscous, I haven't bought any more as I can't face it However, in the olden, couscous loving days, I used to add a splash of sesame oil (2 syns per teaspoonful?) and it made it lovely and fragrant and tasty. I shall probably never eat couscous again though

I don't mind the blandness as I only have it a few times a month, but it would be nice if I could find a way to make it yummier!

x

Senor_Feesh

flutterbyuk25 wrote: »

One last one from me before I get back to work!

Can anyone tell me how they jazz up their plain couscous? I have it with salad bits (whatever is in fridge) but find it a bit bland. I have tried adding balsamic vinegar, which is ok but turns couscous a rather odd shade! I tried adding juice of half a lime today but could barely taste it. I make it day before and it marinades overnight in fridge. A deli I go to makes the most gorgeous minted couscous. How would I make that SW style?

x

I put some garlic powder in when I add the hot water (quite a generous amount) then lots of lemon juice when it's ready to eat

Am loving kallo rice cakes at the minute, really make a substantial little snack