On the rather tedious subject of weight-loss, I have been on Weight Watchers now for 8 weeks and have lost 8lbs, an easy-to-work out average of 1lb per week!
2 weeks ago, I lost a deeply disappointing 0.25 lbs; but last week I lost a much more encouraging 1.6lbs, so I will be sticking with it, saving up points to have an evening treat of 4 wine gums or a Skinny Cow Caramel Shortcake ice cream (2 points each treat). I tried a detailed analysis of precisely what food and how many points I ate the week I only lost a quarter pound and for the week I lost 1.6lbs; I was able to deduce absolutely nothing apart from the fact that that bodies are wholly unpredictable in how they react to deprivation…
I have, however, created a delicious no-point (or 1 point if you add olives) sauce for white fish which can be used in the microwave or the oven. I have also made a totally yummy no-point autumn veggie soup which is too delicious to reserve for dieters.
SAUCE FOR WHITE FISH
INGREDIENTS:
200 g (½ can) chopped tomatoes
1 tablespoon chopped garlic (I use the ready-chopped, frozen kind available from most supermarkets)
½ teasp salt
¾ teasp dried herbs
Few grinds black pepper
10 capers
½ sachet Crespo dry, pitted black or green olives, chopped (optional)
Pinch of chilli powder (optional)
Method: Stir all sauce ingredients together in a small mixing bowl. If cooking fish in the microwave, place it in a microwave-safe dish; if cooking fish in the oven, very lightly oil an oven proof dish (I use a disposable foil dish) and place fish fillets in it. Spoon sauce evenly over fish and cook for recommended time for cooking method. This makes enough sauce to use on 2 large fillets of fish (i.e. serves 2).
ROASTED BUTTERNUT SQUASH SOUP
INGREDIENTS
1/4 teaspoon olive oil
3 x 385 g packs Waitrose peeled & chopped butternut squash (as this is for soup, it doesn’t matter if your favourite supermarket sells packs of peeled & chopped butternut squash in slightly larger or smaller packs)
4 large carrots, topped and tailed – no need to peel
1 large onion chopped OR 2 dessertspoons chopped frozen onion
1.5 litres boiling water
1 dessert spoon soup stock powder (optional)
Salt & black pepper to taste
Method: Pre-heat oven to 200 degrees. Place butternut squash and carrots in an ovenproof dish or pan large enough for the veggies to be spread out in one layer. Using a pastry brush, brush very lightly with a little of the olive oil. Roast for 30 to 55 minutes s until softened and a little charred. Remove from oven. Heat the remaining oil in a large, lidded pan. Add the onion. Cover with the lid and allow onion to soften for 5 minutes on a very low heat. Add butternut squash and carrots to pan, with a few splashes of the boiling water. Re-cover and simmer for 5 minutes on a very low heat. Then add remaining boiling water, the soup stock powder (if used), and seasoning. Bring soup back to a boil, then lower heat and simmer for 30 minutess until carrots feel soft when pierced with a sharp knife. Allow soup to cool completely, then liquidise in batches until very smooth. Store soup in an airtight container in coldest part of your fridge for use in hunger emergencies…
Have you any diet secrets to share? If so, please tell us…
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