Well howdy and hello!
Another week down (yeees!!!) And what a week. It’s been such a mixed bag of the mundane all the way to the down right emotional. A roller-coaster, if you will.
The week started well, but on Friday I attended a course to learn about the Autism Spectrum Condition PDA (or Pathological Demand Avoidance). It was as draining as it sounds and extremely emotional for me. But then I find all the times I have Oscar’s Autism held up for me to examine face to face draining. More so than actually living with him! Anyway, the course was catered, which I knew, but I assumed as this was a local authority course it would be very healthy eating focussed (or at least have some god damn fruit!) Nope not a bit of it. Sandwiches thick with butter and packets of crisps and whole chocolate bars. It was my first unplanned challenge and considering my state of mind, I think I did pretty well to just have a few sandwiches and bag of crisps. On the way home I stopped off at M&S as I decided I needed chocolate. I took two tiny bites and then stopped myself. This wasn’t making the day any better or easier to deal with, so what the hell was I doing? And I didn’t eat any more! I know, I’m amazed too! And pretty freaking proud.
Because you see I could have ruined the whole week because of that one day. I could have, but I chose not too. It wasn’t easy believe me. There were days I just wanted to eat and eat and days when I seriously wanted chocolate (and crappy weather and period pains don’t help a mood like that). I tried to keep to ‘speed’ foods where I could and where I just couldn’t face them, ‘free’ foods. I know I had more syns every day than I have had in previous weeks and some days I couldn’t count them all (such as Friday). But I’m pretty sure (other than Friday) that I stayed under the 15. The worst day was probably Tuesday. I could have happily snaffled one or even two pancakes while I was at Dylan’s, but I’d made the decision not to bother with pancake day this year (with the support of the wonderful Mr S!). But I did have terrible lady pains and craaaaaaaved cake all day long. Then I went to my first ever Yoga class. And let me tell you, Yoga is nothing like Pilates. Oh my life, the sweat was literally running in my eyes! And I aaaaaccche like a… well a very achey thing today, but do you know, I came home from that class tired, a bit sore and barely hungry at all! It was extraordinary! And I slept like the dead!
So I wasn’t really sure how I’d fair this week and was pleasantly surprised with this:
2lb off! Not too shabby at all. That takes me to 10.5lb lost in 5 weeks. Which is nice.
As last night was our group’s Free Food Feb taster session, and as several of you told me you’re enjoying the recipes, I thought I’d share the Crustless Quiche I made. It’s much easier than having to faff about with pastry and was really nice. The recipe is based on one I found on Slimming World’s Lifeline Online. It would be great for a party or a summery dinner with a jacket potato and salad! And no pastry means gluten free, although not sure I could get the boy to eat this just yet. But he did help make it and that’s a start 😉
Roasted Mediterranean Crustless Quiche
- Low calorie cooking spray
- 2 onions, peeled, halved and thinly sliced
- 1 large courgette, thinly sliced
- 2 red peppers, de seeded and cut in half
- A bunch (min 16) of fine asparagus
- 6 large eggs
- 1 garlic cloves, peeled and crushed
- 2 tbsp tomato puree (Optional. I did add this to mine, but in hindsight I’m not sure it was needed)
- 2 tsp dried mixed herbs
- 80g reduced fat Cheddar cheese, grated
- Salt and freshly ground black pepper
- Preheat the oven to 180°C/160°C Fan/Gas 4.
- Spray a large frying pan with FryLight and fry the onions over a medium-low heat for around 15 minutes until lightly browned. Transfer to a wide bowl to cool and set aside.
- Stirfry the courgette on medium heat for around 10 minutes or until lightly browned. Remove from the heat and add to the onions.
- While the courgettes are cooking, spray the red pepper with FryLight and grill with the inside facing up until soft. Turn skin side up and grill until lightly charred. Chop into small chunks and set aside.
- Put the asparagus in a shallow dish with a few tbsp of water. Microwave on high for 3 minutes. Transfer them to the now empty frying pan on a high heat and lightly char on all sides. Set aside separately.
- Beat the eggs with the garlic, tomato puree (if using), dried herbs and three quarters of the cheese. Season well.
- Lightly spray a flan dish with FryLight.
- Put the onions, courgettes and red peppers in the prepared dish and pour over the egg mixture. Arrange the asparagus spears on the top of the egg and gently press down.
- Bake in the oven for 30-35 minutes until almost set.
- Sprinkle over the remaining cheese and return to the oven for another 15 minutes or until lightly browned on top and just set.
- Remove from the oven and serve warm or at room temperature, cut into wedges.
Serves 8 at 2 syns per slice (unless you’re using the cheese as a HEA). This recipe is easily doubled (although you don’t need to increase the asparagus) to make a more substantial dish. Don’t forget to also double the syns if you double the recipe!
It went down a treat at the taster session (I assume. There was none left by the end which is always a good sign), but like I say I’m not sure it needed the tomato puree. Try it and see what you think!
This coming week is definitely going to be another one of those ‘challenge’ weeks (erm, Lisa, aren’t they all a challenge? Well yes, but shhhh, I’m talking). This Saturday I’m out for a Galentine’s Lunch with the lovely Bethany and then we’re having friends over for dinner. And of course Sunday is Valentine’s Day. I’ve got a very special dinner planned for me and the hubster, so look out for that next week! My plan is (as always, when there’s an event on the horizon) to up the speed and keep the syns down. But to be fair, I’d be
amazed happy with a maintain.
Have a wonderful week and tell your loved ones they are loved!