Thursday, 11 December 2014

Back at fat club

I've been back at Slimming World about 6 weeks now, but I've only lost 4ib. I've really sruggled to stay on plan - meals are fine, but the snacking is ruining me.

I've joined a few slimming world groups on Facebook and saw the 777 challenge on there.

7 glasses of water
7 superspeed foods
7 syns a day

You do this over 7 days and are meant to see great results.

I started today full of positivity - then I read my book - super speed not super free! Oops, i'd not understood why it was such a challenge  when I first looked at it.

Super free foods are most fruit and veg, super speed form a tiny amount of those - I didn't have a single superspeed fruit in the house, so had to send phil to Tesco for berries and melon on the way home from work.

Today I've had:

Breakfast - two weetabix, kiwifruit and grapes. 1 pint of water.

Lunch - beans on 1 slice of best of both bread (4.5 syns). 1 pint of water.

Snack - banana. Half pint of water.

Tea - 2 quorn sausages (2 syns) jacket potato with cottage cheese, peas. 1 pint water.

Then I went and ruined things and had two low fat sausages (4 syns).

I'm taking my pints of water as counting as two normal glasses, so had the 7. Plus 2 decaf teas and 2 coffees - so that's one achieved.

Superspeed foods, I've managed 2. I should have had melon and berries to bring me up to 7, but I'm just not hungry.

Syns - 10.5, because I'm greedy and ate the low fat sausages just because they were there.

Not a great start! I'll be over with syns tomorrow because I'm going out for tea. Same with Saturday, having a Christmas dinner and drinks, but that leaves sunday-weds to try and do this challenge!

Monday, 8 December 2014

spicy red onion marmalade

5 red onions
1 red chili (or 2 if you have a mild variety)
150ml balsamic vinegar
250ml red wine
100ml boiling water
Fresh thyme
120g light muscovado sugar

Steralise 3 or 4 jars, depending on their size. I get jars donated through the year to use so I always have a good stock to choose from.

I used one red chilli, from our homegrown batch - they are very spicy. I used it straight from the freezer, which makes it easier to chop.

Peel and slice the onions, my slices weren't especially thin, I like my chutney/marmalade to be quite chunky.

Chop the chilli, seeds included, then add to a large pan with olive oil, and a generous amount of garlic. Add the sliced onions and the boiling water.  Put the lid on the pan and leave to cook for 20 mins, stirring every 5 mins.

Add the sugar, wine and vinegar to the pan then bring to the boil.  Turn down the heat to summer and then summer the marmalade until it reaches a sticky consistency, with the liquid evaporated.

You'll know its done if you run your spoon through the mixture and a trail of liquid isn't left.

Spoon into your sterilised jars and pop the lids on.

Sunday, 7 December 2014

chocolate orange buns

We're having a relaxed weekend of baking, Christmas crafts and watching films.  Both baby and toddler are under the weather, so keeping warm and cosy is essential.

I had to pop out to the post office to send a Christmas card abroad, so called into our local supermarket for baking supplies. I came home with cocoa powder, vanilla essence, chocolate chips and chocolate orange segments.  I decided to whip up some buns for us, and Phil iced them for me.

2 large eggs
Self raising flour
Caster sugar
Cocoa powder
Juice of a satsuma

To decorate:
Chocolate orange segments
Cocoa powder
Icing sugar

Place bun cases in your bun tin, ready for the mixture. Set the oven to 180.

Weigh your eggs - whatever they weigh (in my case 150g) then use the same amount of stork and caster sugar. Use 2/3 of the weight self raising flour and 1/3 cocoa powder
 (So 100g self raising and 50g cocoa powder).

Cream the sugar and stork then add the eggs one at a time, with a little flour with each egg addition. Combine the remaining flour, add the cocoa and the juice of one satsuma. Stir to bring it all together, but not too much.

Spoon dollops of the mixture into your bun cases until all are filled. Bake for 22 mins until the buns are firm and springy to touch.  Cool on a wire wrack.

To decorate make up some buttercream, phil usually just does this by adding icing sugar and cocoa powder to stork until it reaches the right consistency, ensuring it isn't too stiff.  Place the mixture in a piping bag with a star nozzle and pipe onto your buns. Finish with a chocolate orange segment.