Thursday 30th of September Day 30/ MCD 13

Statistics Day #2

Chest 46 1/2 in. (-1 1/2)                 Left Thigh 27 1/2 in. (-1/2)                        

Waist 41 1/2 in. (-2 1/2)                 Right Thigh 26 in. (-1)

Hips 51 in. (-2)                                  Left Upper Arm 15 in. (same)

Weight 18st9/261lb/118.4kg          Right Upper Arm 15 1/2 in. (-1/2)

(-1 st 5/ -19lb/ -9kg)                        BMI 32.6 (-2.3)

 

Starting pictures …

After 4 weeks on the plan ...

  

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 2 X 500ml water;

Lunch:

1 serving of rice salad, 1 apple, 2 X 500ml;

Dinner:

1 serving of Minestrone Soup, 1 banana, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Minestrone (4 servings)

Ingredients:

3 chopped carrots, 1 chopped onion, 4 chopped sticks of celery, minced garlic, 2 chopped potatoes, 2 tbsp tomato puree, 2 litres of water, 400g can of chopped tomatoes,  400g can cannellini beans, 140g spaghetti snapped into smaller pieces, ½ a shredded savoy cabbage, herbs and spices to liking;

Method:

Add all to the slow cooker and cook till all vegetables are cooked.

Comments:

Whoot whoot! I think this is a good result. I am happy about it. My hubby lost just one pound under 2 stone. Next time, in 4 weeks, I will have lost the 2 stone I need to have my nails done. I am a happy bunny!!! 

Wednesday 29th of September Day 29/ MCD 12

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 2 X 500ml water;

Lunch:

1 serving of pasta salad, 1 banana, 2 X 500ml;

Dinner:

1 serving of Hot Pot, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Hot Pot (4 servings)

Ingredients:

1kg chopped potatoes, 2 chopped carrots, 4 chopped onions, 2 chopped sticks of celery, ½ large chopped swede, 150g Quorn Mince, herbs and spices to liking;

Method:

Add everything together to a slow cooker and cover with vegetable stock or water. Simmer till all vegetables are cooked. Blitz some of the vegetables and liquid and stir back in.

Comments:

I love Hot Pot. It is one of my comfort dishes. HUMPF! Roll on tomorrow

Tuesday 28th of September Day 28/ MCD 11

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c of water, 2 X 500ml water;

Lunch:

1 serving of pasta salad, 1 packet of Go Ahead Apple & Sultana Slice, 2 X 500ml;

Dinner:

1 serving of baked potato with baked beans in tomato sauce, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee, ramekin of sultanas and wheaties;

Recipes:

- Pasta Salad (4 servings) see Day 22

Comments:

My son is poorly, the poor thing. His father had to bring him home from school. He looks real pasty. I am so jittery about Thursday’s weigh-in. I want to cry. I don’t want Thursday to come and at the same time I can’t wait till it is all over and done with. I have been sorely tempted to weigh myself since Sunday but I have resisted the urge up to now. I have had thoughts and urges of not eating at all since about last Thursday but I am hanging in there and sticking with the program.

Monday 27th of September Day 27/ MCD 10

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c of water, 2 X 500ml water;

Lunch:

1 serving of potato salad, 2 X 500ml water;

Dinner:

1 serving of / Meat-Free Sausage &  Meatball Casserole, 1 banana, 500ml water;

Supper:

60 ml rice milk and 1 cup of coffee;

Recipes:

- Sausage & Meat-free Meatball Casserole (4 servings)

Ingredients:

2 chopped carrots, 2 chopped onions, 2 chopped sticks of celery, 500g chopped potatoes, ¼ of a large swede chopped, 2 chopped bell peppers, 2 X 400g can of chopped tomatoes, 4 Meat-Free sausages, 4 Meat-Free meatballs, 400g can of Baked Beans in tomato sauce

Method:

Put everything except the beans in a slow cooker and leave to cook till all vegetables are cooked. Add the beans and heat through. Serve hot.

Comments:

I keep thinking about the weigh-in. I must have lost some weight 'cause I am starting to see it in my clothing. It seems to fit a lot better. How bad does that sound? XoP

Anyhow, I have just finished making next weeks menu plan and I think I got everything covered. Hey-ho, roll on Thursday ... yikes!

Sunday 26th of September Day 26/ MCD 9

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 2 X 500ml water;

Lunch:

-1 serving of Chicken-less Soup;

-1 serving each of Potato & Swede Mash, roast potato, Braised cabbage with apple and sultanas, onion gravy, 3 Meat-Free Meatballs, 2 X 500ml;

-1 serving of Beet Chocolate Cake with Banana-Peanut Butter Sauce;

Dinner:

1 serving of left over lunch with some curry powder added, 1 serving of cake, 500ml;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

-Chickenless Soup (serves 12as a starter or 6 as a main meal)

Ingredients:

1 small onion, minced

2 teaspoons minced garlic

6 cups water

2 tablespoons of herbs and spices to your liking

2 carrots, diced

1 cup diced potatoes

1 rib celery, diced

300g Quorn Pieces

1 teaspoon salt

Method:

Sauté the onion in a medium-sized saucepan with a little bit of water. When it begins to brown, add the garlic and sauté for 1 more minute. Add all remaining ingredients and simmer for at least 30 minutes, until the vegetables. Remove the bay leaves to serve, and let the healing begin!

- Onion Gravy (6 servings)

Ingredients:

6 chopped onions, 6 tsp yeast extract, 100g tomato puree, 3 c water;

Method:

Gently dry fry the onions with a little water till softened. Add the rest of the ingredients and simmer to reduce. Add the Meat-Free meatballs and heat through thoroughly.

- Swede & Potato Mash (6 servings)

Ingredients:

375g potato, 375g chunked swede, salt, nutmeg, parsley;

Method:

Steam and mash the potato and swede. Add seasonings

- Roast Potato & Onion (6 servings)

Ingredients:

750g potato 2 chopped onions, salt;

Method:

Steam and cool the potatoes. Cube them and mix with the chopped onions and salt.

Put under the grill and keep turning till well browned.

-Beet Chocolate Cake with Banana-Peanut Butter Sauce (serves 12)

Ingredients:

1 large beet

unsweetened apple sauce

2 tbsp. water

1 tsp. vanilla extract

1 tsp. apple cider vinegar

1 cup whole wheat flour

1/2 cup unbleached white flour

1/2 cup cocoa

1/2 cup sugar

1 tbsp. cornstarch

2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

Method:

Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft. (I’ve heard that you can buy canned beets, so you may want to skip this step–and the resulting red hands–by using pre-cooked beets.) Allow the beets to cool, and then drain them, reserving the red water for another purpose. Put the drained beets into the food processor with 1/4 cup (clear) water, and process until pureed.

 

Preheat the oven to 325 degrees. I use silicone cake tins so there is no need to spray with oil.

 

Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well.

 

Mix the dry ingredients together; then add the beet mixture and stir until well-combined. Bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan. (I used a 9X13 pan, and it took 35 minutes.) Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.

 

Allow to cool completely before cutting and serving.

 

-Banana-Peanut Butter Sauce (serves 12)

Ingredients:

1/2 of a 12-ounce package lite, firm silken tofu

1 banana

2 tbsp. natural peanut butter

Method:

Just blend all together real well.

Comments:

O my giddy aunt! How gorgeous is the cake and topping! If I had to choose one thing to live on the rest of my life… the cake and topping would be it. Thank you Susan V.

Saturday 25th of September Day 25/ MCD 8

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 2 X 500ml water;

Lunch:

1 serving of potato salad, 2 X 500ml;

Dinner:

1 serving each of Tacos and Quorn pieces & mixed vegetables, 1 banana;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Quorn & Vegetable Tacos (4 servings)

Ingredients:

12 Taco shells, 300g Quorn pieces, 4 chopped onions, 300g mixed vegetables, 142g tomato puree;

Method:

Gently dry fry the onions and Quorn pieces till softened and add the vegetables and slowly simmer till vegetables are al dente. Mix in the puree and season to tatste.

Comments:

Prepping day is here. I am so looking forward to making the cake and even more to eating it :oP

Friday 24th of September Day 24/ MCD 7

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 2 X 500ml water;

Lunch:

1 serving of rice salad, 2 X 500ml;

Dinner:

1 serving of lasagne, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Rice Salad (4 servings)

Ingredients:

200g brown rice, 2 peeled onions, 2 de-seeded bell peppers, 4 tomatoes, 3 Meat-Free sausages, 100g frozen peas, 100g frozen sweet corn, 2 pickled gherkins, salt, pepper, seasonings of your liking.

Method:

Steam and cool the rice finely slice sausages and vegetables.

Chill for 1 hour or over night.

- Lasagne (4 servings)

Ingredients:

9 lasagne sheets, 4 chopped onions, 1 chopped carrot, 2 chopped celery sticks, minced garlic, minced chillies, yeast extract, basil, nutmeg, salt, pepper, 300g Quorn mince,  2 X 400g chopped tomatoes, 500g plain soya yoghurt, Vegan Parmesano;

Method:

Gently dry fry onions, carrots, celery, mince and chilli till softening. Add mince and herbs and spices. Simmer for 10 minutes and add the chopped tomatoes and simmer for 10 minutes again.

Build up the lasagne mince mix, 3 lasagne sheets and repeat this twice more.

Bake in the oven, middle shelf, gas mark 6 for 40 minutes. Top with the soya yoghurt and bake another 20 minutes. Take out and dust with Vegan Parmesano. Serve hot.

Comments:

The Lasagne smells so good! My mouth is watering. I have been in to town to have a look at my first weight-loss goal treat… I will be having some nice finger nails put on. I was looking for a treat that has nothing to do with food. As far back as I can remember food was a treat in my life so I want to break that patter. What else? The weigh-in yet again on my mind but I am slowly chilling about it. Tomorrow I will start prepping for Sunday Lunch. I have invited my adopted mom and her lovely hubby round for lunch and I want to make it special and as hassle free as possible on Sunday so prepping is my saviour for this.

Thursday 23th of September Day 23/ MCD 6

Thursday 23th of September Day 23/ MCD 6

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 1 banana, 2 X 500ml water;

Lunch:

1 serving of rice salad, 2 X 500ml, 60g almond raisin & berry mix, 1 small Innocent smoothie;

Dinner:

1 serving each of Cannelloni and coleslaw, 2 X 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Cannelloni (4 servings)

Ingredients:

12 cannelloni tubes, 4 chopped onions, 142g tomato puree, 300g Quorn mince, minced garlic, favourite herbs and spices, 2 X 400g chopped tomatoes;

Method:

Gently dry fry the onions and garlic with a little water till softened. Add the mince and tomato puree and a little water if needed. Add herbs and spiced and simmer for a bout 10 minutes. Leave to cool and fill the cannelloni tubes. Mix the rest of the mince mixture with the chopped tomatoes and pour over the stuffed cannelloni tubes. Then bake in the middle of the oven at gas mark 6 for about 45 minute or until cooked

Comments:

Yikes! A week today and it will be stats day, weigh-in, ‘The Big Nasty’. I hope it won’t be as bad as I think it will be. Why am I dreading it when I have stuck with the healthy stuff all the time?

And… sweet Buddha, please help me to deal with my son when he comes home. I am sick and tired of being lied to.

--- 

Later that evening back at the ranch... it wasn't nice... but it didn't get ugly. I am grateful for small mercies.

Wednesday 22th of September Day 22/ MCD 5

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 1/2 c blueberries, 2 X 500ml water;

Lunch:

1 serving of potato salad, 2 X 500ml;

Dinner:

1 serving each of coleslaw, 2 Meat-Free Burgers, 10 oz potato, 2 chopped onions, minced garlic, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

-Coleslaw (4 servings)

Ingredients:

200g shredded red cabbage, 500g shredded white cabbage, 200g grated carrot, 120g grated apple, 100g grated pear, 60g grated parsnip, 2 finely chopped onions,  ½ c sultanas, 1 tsp lemon juice, a little apple vinegar, salt and pepper.

Method:

Mix together well and refrigerate for several hour or best over night.

Comments:

It is unbelievable how nervous I get when I think of next Thursday, the first weigh-in, measuring and photos. The photos won’t ever be nice to look at and I am not that fussed but the rest… I keep telling myself that they will just be numbers and not a judgement. Am I going crazy? Nope. I am not that lucky. Keep thinking HEALTHY EATING and WELLBEING. Stay focused girl. Don’t get sucked into the whole media-this is beautiful-crap. You just want to get healthy and happy! I think that will be my mantra for today…

‘Health and Happiness through Correct Single-Minded Focus’

Tuesday 21st of September Day 21/ MCD 4

Well, today is the day I have decided to start a blog about my “Final Countdown”, my vegan weight-loss adventure. I hope that somehow, I will be able to help someone out there with their journey back to health and happiness.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Breakfast:

½ c porridge oats, 1 c rice milk, 1/2 c blueberries, 2 X 500ml water;

Lunch:

1 serving of potato salad, 1 banana, 2 X 500ml;

Dinner:

1 serving of steamed rice, 1 serving of haricot & spinach stew, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Haricot & Spinach Stew (4 servings)

Ingredients:

Minced garlic, ginger, chilli powder, turmeric, ground coriander, salt and pepper, 2 chopped onions, 2 chopped tomatoes, 2 seeded and chopped bell peppers, 330g frozen spinach, 1 finely chopped Meat-Free sausage, 150 g dry haricot beans which have been soaked in cold water over night and boiled till cooked.

Method:

Gently dry fry the garlic, peppers and onions with a little water till soft. Add the herbs and spices and gently fry a couple of minutes. Add the tomatoes and spinach and simmer till hot. Add the beans and simmer for 10 minutes.

- Banana & Chocolate Corn Bread (8 servings)

Ingredients:

Same as corn bread plus ¼ c cocoa powder, ¼ c ground almonds, 1 tsp mixed spice, 1 tsp vanilla extract and 1 sliced banana;

Method:

Same as cornbread;

Comments:

It is crazy how I feel about the upcoming weigh-in and measuring. I think the photo evidence is what makes me the most nervous. Even though I have eaten very well on the whole, even the slip ups have not been anything major, I still have it in my head that I will not have lost much, if I have lost any weight or inches at all. I look at myself in the mirror and I think I can see some change in my face but there is something in me that does not want to believe it, something that is very guarded. Weight loss is very apparent in my darling hubbykins. I can tell in his face, chest, belly and his back. His T-shirts fit easier. I think he enjoys the food I am providing. I have asked the kids for some food requests and have incorporated them into this next week’s menu planner. I know that they get to eat all their favourite “SHITE” at their dad’s house, so I want to show them that their favourite food can be tasty and healthy at the same time. I wish I could get my daughter away from her ‘Holy Grail of Food’… cheese! It is the only dairy she has and I cut the cheese so thin that you can almost look through it. My son take dairy yoghurt to school and I really want that to stop. It is just nasty. I guess with all the dairy, sugar and saturated fats they eat at their dad’s what hubbykins and I are doing is at best damage control. I just get so frustrated with my ex’s sabotage of the kids’ healthy diet. HUMPF!

I really want to spare them from the life long struggle I had with food and my weight. I do not want them to balloon to the size of their dad. I would absolutely break my heart. Yet they have to learn to see what is going on for them and then make a choice based on their own conviction. I do not want to be a food fascist.

I had a go at making corn bread as a cake sort of thing and I think it worked our real well. Everybody liked it.

Monday 20th of September Day 20 / MCD 3

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 1/2 c blueberries, 2 X 500ml water;

Lunch:

1 serving of pasta salad, 2 X 500ml;

Dinner:

Pea Soup & Cornbread, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Pea Soup (4 servings)

Ingredients:

1kg frozen mushy peas, 4 chopped onions, minced garlic, black cumin, salt and pepper;

Method:

Gently dry fry the onions with the garlic in a little water. Add the frozen peas and cumin.

Add 2 – 3 c water and simmer till peas are mushy. Serve hot or cold with ice cubes and mint.

-Corn Bread (4 serving)

Ingredients:

1/4 c yellow cornmeal, 1/2 c self-raising wholemeal flour, 1tbsp nutritional yeast flakes, 1tsp baking powder, 1 c soymilk, 2 tsp vinegar, pinch of salt;

 Method:

Preheat the oven to 350F.

Mix the cornmeal, flour, nutritional yeast and baking soda in a medium bowl. In a large measuring cup, mix together the soymilk and lemon juice – it will curdle slightly and look like buttermilk. Stir the soymilk into the dry ingredients, and mix briefly with a fork – a few lumps are fine.

Pour the batter into silicone muffin forms, and bake for about 30 minutes or until they test done in the centre.

Comments:

Ok. I am going make this a little bit easier. Our lunch is always rice-, potato- or pasta salad. The recipe will be almost always the same with a few differences in seasoning and meat substitutes.

Recipes:

- Lunch Time Salad (4 servings)

Ingredients:

1kg potatoes OR 250g wholemeal pasta OR 200g brown rice;

150g Quorn pieces OR 3 Meat-Free sausages OR 240g drained beans;

2 chopped onions, 4 chopped tomatoes, 2 chopped bell peppers, 100g frozen peas, 100g frozen sweet corn, 2 chopped pickled gherkins, herbs and spices as per mood;

Method:

Microwave potatoes OR boil pasta OR steam rice and cool. Mix with the rest of the ingredients and chill overnight.

I think this is much better. One week tomorrow and it will be Weigh-In & Measuring day. I am curious as to how I have done yet at the same time I am petrified. I want to laugh and cry at the same time. It doesn’t seem like 3 weeks since my darling hubby and I have started this and yet I get the funny feeling this next week is going to be the longest week in my entire life.

Sunday 19th of September Day 19 / MCD 2

Breakfast:

½ c porridge oats, 1/2 c applesauce, ½ c rice milk, ½ c water, 2 X 500ml water;

Lunch:

3 Meat-Free meat balls, 1 serving each of onion & mushroom gravy, Swede & Potato Mash, 200g parsnip, roasted and 225g  cauliflower, steamed, 2 X 500ml;

Dinner:

1 serving of pasta salad, 1 pear, 500ml water;

Supper:

2 X 60 ml soya milk and 1 cup of coffee;

Recipes:

- Onion & Mushroom Gravy (2 servings)

Ingredients:

2 chopped onions, 200g chopped mushrooms, 2 tsp yeast extract, 100g tomato puree, 1 – 2 c water, nutritional yeast flakes(add just before serving);

Method:

Gently dry fry the onions and mushrooms with a little water till softened. Add the rest of the ingredients and simmer to reduce. Add the Meat-Free meatballs and heat through thoroughly.

- Swede & Potato Mash (2 servings)

Ingredients:

280g potato, 280g chunked swede, salt, nutmeg, parsley;

Method:

Steam and mash the potato and swede. Add seasonings.

Comments:

Saturday 18th of September Day 18 / MCD 1

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, ½ c apple sauce, 2 X 500ml water;

Lunch:

1 serving of rice salad, 1c blueberries, 1 X Jasmine tea, 2 X 500ml;

Dinner:

1 serving of cannelloni, 500ml water;

Supper:

60 ml milk and 1 cup of;

Recipes:

- Cannelloni (2 servings)

Ingredients:

150g Quorn pieces, 1 Meat-free sausage, 6 cannelloni tubes, 2 sticks of celery, 2 onions, 260g frozen spinach, 1 X 40g can chopped tomatoes, 2 fresh tomatoes, 1 tsp minced garlic, mixed herbs and nutmeg;

Method:

Slice tomatoes and put aside. Chop celery, onions and sausage and dry fry gently. Add garlic, Quorn pieces, and spinach and simmer. Fill the tubes with the mixture. Fill two gratin dishes with the remaining mixture and place the filled tubes on top. Blend the chopped tomatoes in a blender with the herbs and nutmeg. Pour over the cannelloni tubes. Bake at gas mark 6 for 60 minutes.

Comments:

I started my period today and I feel a lot better. I am not quite as wired as I have been over the last few days.

Friday 17th of September Day 17

Breakfast:

½ c porridge oats, ½ c rice milk, 2 X 500ml water;

Lunch:

1 serving of rice salad, 2 X 500ml;

Dinner:

1 serving of Black Bean Stew, 1 serving of rice, 1 serving of cauliflower, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

-  Black Bean Stew with Rice and Cauliflower (2 servings)

Ingredients:

70 black beans, 2 sticks of celery chopped, 2 chopped onions, ¼ of peeled and chopped swede, 1 X 400g chopped tomatoes, 100g Quorn pieces, 450g cauliflower;

Method:

The black beans have been soaked overnight. Boil till tender. Gently dry fry the onions and swede with a little water till soft and add the tomatoes. Season and simmer. Add the cooked beans and mix well. Steam the rice and cauliflower and serve together, hot.

-  Blueberry & Apple Sauce Muffins (makes 12 small muffins)

Dry Ingredients:

20g egg-replacer, 160g/ 1c wholemeal self-raising flour, 1 tsp baking powder, 1 tsp mixed spice;

Wet Ingredients:

½ c soya milk mixed with 1 tsp cider vinegar, ½ c cold water to be mixed with the egg-replacer, ¼ c apple sauce, 1 tbsp molasses, 1 tsp vanilla extract, 2 – 3 tbsp blueberries

Method:

Pre-heat oven to gas mark 4.

Mix all dry ingredients, except the egg-replace.

Mix all wet ingredients except the water which is to be beaten together with the egg-replacer.

Mix wet and dry ingredients quickly and fill 12 silicone muffin tins and bake on the middle shelf for about 50 minutes or until a tooth pick comes out clean.

Comments:

The closer we come to the first weigh-in the more nervous I get. Will says I have definitely lost weight but I am not sure. I still feel as fat as before. But then, even when I was 11 stone 10 I still felt fat. Perhaps I am not the best person to judge that.

SLIP UP:

O heck! I hate the pre-menstrual few days. They play havoc with me and short of going to bed when it starts I really do not know what to do. Soooooooo… I ended up having 1 ½ slices of white bread, 1 go ahead apple biscuits pack (3), ½ c honey loops, ½ hard boiled egg and finally   4 ½  fat- & sugar-free blueberry & apple sauce muffins which I have made with my own fair hands today. Pity I also ate most of them, too. Well, a third of them. I need to find a different way to deal with these few pre-menstrual days. But to keep thing in prospective; I could have snacked on far worse. I could have snacked on chocs and chips and dairy and booze. Everything considered I think I have done well.

Lights, Camera, Action …. And after all… tomorrow is another day.

Thursday 16th of September Day 16

Breakfast:

½ c porridge oats, 1 c water, ½ c rice milk, 2 X 500ml water;

Lunch:

1 serving of potato salad, 2 X 500ml;

Dinner:

1 serving of Spaghetti Bolognese, 2 X 500ml water;

Supper:

60 ml milk and 1 cup of;

Recipes:

- Spaghetti Bolognese (4 servings)

Ingredients:

340g spaghetti, 2 onions, 2 tsp minced garlic, 2 carrots, 2 celery sticks, 300g Quorn mince, 1 X 400g can chopped tomato,  1 tbsp tomato puree, oregano, salt and pepper;

Method:

Boil and drain spaghetti. Peel and chop carrot and onions. Chop celery. Gently dry fry in a little water till soft. Add all other ingredients except the spaghetti. When the sauce has reduced a bit, add the spaghetti and mix well. Serve hot.

 Comments:

Wednesday 15th of September Day 15

Breakfast:

½ c porridge oats, 1 c stewed apple, ½ c rice milk, and 2 X 500 ml water;

Lunch:

1 serving of potato salad, 2 X 500ml;

Dinner:

1 serving of Country Quorn piece Casserole, 500ml water;

Supper:

60 ml milk and 1 cup of;

 Recipes:

- Country Quorn pieces Casserole (4 servings)

Ingredients:

150g Quorn pieces, 2 onions, 450g potato, 2 carrots, 2 leeks, 3 sticks celery, 50g pearl barley, 100g swede, 600ml water, herbs, salt and pepper;

Method:

Peel onions, carrot and swede. Cut all vegetables into chunks and simmer in a pan till cooked. Serve hot

 -Corn Bread (4 serving) see Day 8.

 Comments:

The cornbread is just tremendous! YUM!

Tuesday 14th of September Day 14

Breakfast:

½ c porridge oats, 1 c stewed apple, 2 X 500ml water;

Lunch:

1 serving of rice salad, 2 X 500 ml water;

Dinner:

1 serving of Pasta with Oriental Bean & Tomato sauce, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

- Pasta with Oriental Bean & Tomato Sauce

Ingredients:

250g Wholemeal pasta, 2 X 400g Oriental Bean Meal, 1 X  400g can of chopped tomato, 4 small chopped onions, 1/3 c garlic salad, 3 spring onions, 1 X 142g tomato puree, fresh parsley, salt and pepper.

Method:

Boil pasta and drain. Drain the Bean Meal. Chop the vegetables and parsley.

Gently dry fry the onions, adding a little water when they stick, till soft. Add all other ingredients and heat through. Serve hot.

Comments:

Everything was great and fine and then, when Will went food shopping I prepped my breakfast and ended up having something to eat even though I was not hungry. I could kick myself!

SLIP UP:

About ½ c of stewed apple, 1 tbsp of jam, 1 tsp of marmalade and about ½ cut of rice crispies & chocolate ring mixed.

Monday 13th of September Day 13

Breakfast:

½ c porridge oats, 1 c stewed apple, 2 X 500ml water;

Lunch:

1 serving of rice salad, 1 apple, 2 X 500 ml water;

Dinner:

1 stuffing burger, small potato, 1 onion, green beans, 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee; 1 cup of stewed apple, 2 teaspoons of honey

Recipes:

-Stuffing Burger (4 servings)

Ingredients:

120g stuffing, left over sweet corn, 1 drained 400g cam of red kidney beans, 2 small chopped onions, cornmeal for dusting.

Method:

Make up the stuffing with boiling water, leave to cool and mix with all the other ingredients. Shape into burgers and dust with cornmeal. Refrigerate over night and place under the grill till well browned.

-Bean and Sweet Corn Rice Salad (8 servings)

Ingredients:

200g brown rice steamed, 1 can oriental bean meal, left over sweet corn, 2 bell peppers, 2 tomatoes, 2 spring onions, 3 gherkins, parsley, rice vinegar, mild chilli, paprika.

Method:

Chop all the vegetables and mix with the rice and seasoning. Chill overnight.

Comments:

The eating thing is going ok but I am still dreading the weighing-in and measuring in 2 weeks time. Because I am so restricted in my movements … will I have lost some weight? Will I have lost an amount of weight that will have made all my efforts worth it?

Perhaps I am just too pessimistic, but I am so fearful of failing. I don’t want to spend the rest of my life 20 stone or even over.

Sunday 12th of September Day 12

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 2 X 500ml water;

Lunch:

280g potato, 112g frozen mixed vegetables, 2 Meat-free sausages, 50g tinned sweet corn, onion gravy, 500ml water, stuffing, 1 apple;

Dinner:

1 serving pasta salad, 2 X 500ml water;

Supper:

60 ml soya milk and 1 cup of coffee;

Recipes:

-Potato Mash with spring onion, see Day 5

-Dry & Pepper Roasted Potatoes, see Day 5

-Onion Gravy, see Day 5

- Garlic & Pasta Salad (4 servings)

Ingredients:

250g wholemeal pasta, 1c chopped parsley, 1 c Garlic Salad, 2 onions, 2 spring onions, 150g Quorn pieces, 1 X 400g can of chopped tomatoes, paprika, salt and pepper to taste.

Method:

Boil pasta and drain, peel and chop onions, chop garlic salad and spring onions. Defrost Quorn pieces, mix all ingredients together and season to taste. Chill for at least 1 hour or overnight.

Comments:

Today has been a very good day. I hope this is a sign of things to come. Hopefully today means that I am getting used to smaller portions. I am a bit behind on the water front but I am slowly catching up.

Saturday 11th of September Day 11

Breakfast:

½ c porridge oats, ½ c rice milk, ½ c water, 2 X 500ml water;

Lunch:

1 serving potato salad, 2 X 500ml water;

Dinner:

1/2 serving of potato (mashed), 1/2 serving of potato (dry roasted), 112g frozen mixed vegetables, 105g baked beans in tomato sauce, 500ml water;

Supper:

60 ml rice milk and 1 cup of tea;

Comments:

I don’t feel as crazy as yesterday but Anja eating her chocs is, well, challenging. I am afraid that I won’t have lost anything and thinking about being left with a load of saggy skin at the end if I succeed with this. I had a look at the cost of a tummy tuck … £4700.

I want to cry. 

Friday 10th of September Day 10

Breakfast:

2 Shredded Wheat, 125ml rice milk, 2 X 500ml water;

Lunch:

1 serving potato salad, 2 X 500ml water, 2 apples;

Dinner:

1 serving of pasta, ¼ steamed cabbage, 1 serving of Quorn Steak Strips & Tomato and basil sauce, 500ml water;

Supper:

60 ml rice milk and 1 cup of tea;

Recipes:

- Quorn Steak Strips & Tomato and basil sauce (4 serving)

Ingredients:

150g Quorn Steak Strips , 1 can tomato, 1 bell pepper, 2 large onions, minced garlic, a little chilli, dried basil, salt and pepper;

Method:

Gently dry-fry the onions till softened. Add the strips, tomatoes and seasonings. Simmer till strips are warmed through well.

 - Steamed Cabbage (4 serving)

Ingredients:

1 medium sized white cabbage;

Method:

Quarter the cabbage and remove the stem. Very finely slice the cabbage and steam.

- Potato Salad (4 serving)

Ingredients:

2lb 8oz potato, micro waved ,cooled and chopped into chunks, 1 bunch dill weed, chopped 2 bell peppers, chopped, 2 medium onions, chopped, cider vinegar, salt and pepper to taste;

Method:

Micro wave, cool and cut potato into chunks, chop dill weed, bell peppers and 2 onions. Mix everything with cider vinegar. Add salt and pepper to taste;

Comments:

O boy am I having the munchies. I feel positively crazed.

Thursday 9th of September Day 9

Breakfast:

1 Wheatabix, 1 banana, 125ml rice milk, 125ml cold water, vanilla extract, 2 X 500ml water;

Lunch:

1 serving tomato pasta salad, 2 X 500ml water;

Dinner:

1 serving of Quorn chilli, 100g of marrow fat peas, 280g potato;

Supper:

60 ml rice milk and 1 cup of tea;

Recipes:

- Quorn Chilli (4 serving)

Ingredients:

227g Meat-Free mince, 1 can tomato,1 can red kidney beans, 2 large onions, minced garlic, a little chilli;

Method:

Gently dry-fry the onions till softened. Add the mince, tomatoes and beans. Season with chilli powder and salt;

Comments:

I don’t know why but I am a bit anxious today…again. Damn! I keep thinking…”Have I lost any weight?” And then I want to check myself on the scales even though we are only supposed to check our weight every 4 weeks because I get to angsty otherwise

Wednesday 8th of September Day 8

Breakfast:

2 Shredded Wheat, 125ml rice milk, 2 X 500ml water;

Lunch:

1 serving tomato pasta salad, 2 X 500ml water;

Dinner:

1 serving of mixed vegetable corn chowder, 1 serving of corn bread, 1 apple, 1banana, 500ml water, and 1 coffee with soya milk;

Supper:

Nothing;

Recipes:

- Tomato Pasta Salad (4 serving)

Ingredients:

250g lumache pasta, 142g can tomato puree, 2 large chopped pickled onions, and 2 chopped bell peppers, plenty of seasoning;

Method:

Boil pasta and cool. Mix all ingredients together and chill over night.

- Mixed Vegetable Corn Chowder (4 serving)

Ingredients:

225g frozen mixed vegetables, 2 cups of frozen sweet corn, 2tbsp of corn flour, 2 1/2 cups rice milk, 280g potato, diced, 1 bell pepper, chopped, a little mild curry powder, salt and pepper to taste, any herbs in the quantity you like;

Method:

Add all ingredients plus a little water, except the milk, into a pan and simmer till potatoes are cooked. Mix 1 tbsp of corn flour with a little of the milk and add this to the rest of the milk and pour into the pan with the vegetables stirring.  Blend half and return to the rest of the chowder. Serve hot.

-Corn Bread (4 serving)

Ingredients:

1/4 c yellow cornmeal, 1/2 c self-raising wholemeal flour, 1tbsp nutritional yeast flakes, 1tsp baking powder, 1 c soymilk, 1tbsp vinegar,

 Method:

Preheat the oven to 350F.

Mix the cornmeal, flour, nutritional yeast, and baking soda in a medium bowl. In a large measuring cup, mix together the soymilk and lemon juice – it will curdle slightly and look like buttermilk. Stir the soymilk into the dry ingredients, and mix briefly with a fork – a few lumps are fine.

Pour the batter into silicone muffin forms, and bake for about 30 minutes or until they test done in the centre.

Comments:

Well, I really enjoyed the chowder and especially the corn bread. I have been a little bit hungry and ended having an apple and a banana.

Tuesday 7th of September Day 7

Breakfast:

2 Shredded Wheat, 125ml rice milk, 2 X 500ml water;

Lunch:

1 serving of Oriental Rice salad, 2 X 500ml water;

Dinner:

1 serving of potato mash, 1 serving of yellow split pea dhal, 1 serving of broccoli & cabbage subjee, 1 chapatti, 500ml water, 1 coffee with soya milk;

Supper:

60ml rice milk, 1tbsp honey, 1 cup of tea, 1 apple;

Recipes:

- Chapattis (4 serving)

Ingredients:

1c plain flour, 80ml cold water, a little salt;

Method:

Mix into a nice pliable dough and rest for at least 30 minutes. Divide into 4 or 8 smaller portions and roll out into a circle. Cook very quickly on a very hot dry pan. Serve hot.

Comments:

By the time we have had our supper we will have achieved the first week, the first hurdle. On the whole it has not been too bad. Sure, I have had iffy moments when I wanted to do and eat the way that got me to ‘The Final Countdown’ situation, but I know it takes time to break old and establish new habits. I hope I am not going to be left with a load of skin hanging and blowing like flags in the wind.

Monday 6th of September Day 6

Breakfast:

Banana Smoothie, 8 ice cubes, 2 X 500ml water;

Lunch:

1 serving of Oriental Rice salad, 2 X 500ml water, 1 apple, I coffee with soya milk;

Dinner:

1 serving of tricolore pasta, 1 serving of yellow split pea dhal, 1 serving of broccoli & cabbage subjee, 500ml water, 1 coffee with soya milk;

Supper:

Nothing;

Recipes:

-Oriental Rice Salad (4 serving)

Ingredients:

200g brown basmati rice, 2 spring onions, 2 bell peppers, 4 pickled onions,  1 tomato, season to taste with rice vinegar, parsley, mint sauce, chillies, black cumin, salt and pepper;

Method:

Steam rice for 1 hour, chop spring-and pickled onions, peppers, tomato. Mix together and chill overnight.

-Yellow Split Pea Dhal (4 serving)

Ingredients:

200g yellow split peas (soaked last night), 1 X 400g can of chopped tomatoes, chopped parsley, mild curry powder, salt & pepper to taste.

Method:

Add 5c water to the soaked peas and simmer till thickened. Add the tomatoes, parsley and seasoning. Serve hot.

-Broccoli & Cabbage Subjee (4 serving)

Ingredients:

Reserved broccoli stems and remaining cabbage, black cumin, salt & pepper to taste.

Method:

Slowly dry-fry the stems. Finely slice the cabbage and add to the stems with the seasoning. Add a little liquid to stop burning. Add reserved florets when the stems are cooked. Stir frequently. Serve hot.

Comments:

I feel a bit anxious today. I am not altogether sure why but I know it is food related. Breakfast was great and so was lunch. I have kept up with the water intake, so that is not it. I have finished prepping tomorrows dinner … I think the reason may lie there … with the corn bread. I think I messed up the ingredients for it resulting in too much mixture per person. I may let the kids eat this batch and make it fresh tomorrow. Man, I am so anxious and I can feel it churning like a whole load of butterflies in my chest and throat.

I had a thought. Maybe the two bananas are just not enough in the morning. Perhaps that is what is making me anxious and wanting to pick. Was a bit hungry today and had 2 coffees with soya milk and an apple. Booo!

Sunday 5th of September Day 5

Breakfast:

Banana Smoothie, 8 ice cubes, 2 X 500ml water, 1 X 250ml Innocent Smoothie;

Lunch:

1 serving of Dry & Pepper Roasted Potatoes, 1 serving of Potato Mash with spring onions, 1 serving of Stuffed Cabbage Leaves, 1 serving Onion Gravy; 1 plain steamed head of broccoli (Florets only. Reserve stems and a few florets for Subjee), 2 X 500ml water;

Dinner:

2 Dried Figs, 7oz Potato, Oriental Bean Salad, 500ml water.

Supper:

60ml rice milk, 1 cup of tea;

Recipes:

-Banana Smoothie (1 serving)

Ingredients:

2 ripe bananas, 1 c cold water, any flavouring liked e.g. ginger, mixed spice, cinnamon.

Method:

Blend all together in a blender.

-Dry & Pepper Roasted Potatoes (2 serving)

Ingredients:

10oz small potato, freshly ground pepper, freshly ground salt, cider vinegar;

Method:

Cut the potatoes into wedges, rub with vinegar and sprinkle with pepper.

Roast on Gas 6 till golden brown. Serve hot.

-Potato Mash with spring onion (2 serving)

Ingredients:

10oz potato, chopped spring onions, salt, pepper and nutmeg to taste;

Method:

Cut potatoes into chunk and chop spring onions. Cover with water and boil together.

Drain, reserving the liquid. Mash potatoes adding liquid to make a creamy mash. Season to taste and serve hot.

-Stuffed Cabbage Leaves (2 servings)

Ingredients:

2 servings of Quorn Mince & Ocra, 12 Savoy cabbage leaves (reserve rest for subjee the next day).

Method:

Blanch the cabbage leaves. Remove thick stalks. Overlap leaves to form a rectangle.

Add Mince mix and roll up, tucking in the sides. Steam for 1 hour. Serve hot.

-Onion Gravy (2 servings)

Ingredients:

2 onions, 1tsp yeast extract, 2c water, freshly chopped parsley, 1tbsp corn flour, salt, pepper;

Method:

Sweat off onion till soft, add yeast extract and water and simmer a few minutes.

Mix cornflower with a little cold water and thicken the gravy. Simmer a few minutes and serve hot.

-Oriental Bean Salad (2 serving)

Ingredients:

1 X 400g Oriental Bean Meal, Spring onions, 4 tomatoes, a little minced ginger, a little minced chillies, rice vinegar, salt and pepper;

Method:

Drain beans, chop tomatoes and spring onions. Mix together and season to taste.

Comments:

OK. How do I think things are going? Hmm… I guess well. Although I am constantly aware that I have thoughts of restricting my food intake even further. I have a constant internal dialogue going between my logical side and my emotional side. Awareness is key to me here. So far I am enjoying the food I am preparing and eating, which is also a great must for me.