Lightly dusted lemon sole fillet 156 calories. Celeriac 250g cut into “chips” (52 cals) and oven baked in half a tablespoon of olive oil (64 cals). 94g of runner beans (18 cals) with 5g of butter (37 cals). Slice of lemon 1 cal.
A lovely fish and chip supper for a total of 343 calories!
I thoroughly recommend celeriac chips – I think the flavour really compliments the fish.
Hello all, how are you this fine day?
I’ve been back at choir today (I sing in a Rock Choir) and was surprised how much I’d missed it – such a lovely bunch of people and our choir leader makes us laugh – a lot! He’s a natural comic and extrovert.
We are singing “Don’t Stop Believin'” (Group called journey and then Glee had a hit with it…)
Later this term we are singing “Hallelujah” – sure that one is going to be a bit of an ear worm….
Food today:
Brunch: 2 slices of High Protein loaf (Only 89 cals a slice and lovely and “chewy”) and 100g of avocado mashed onto it. It has Sunflower Seeds, Pumpkin Seed, Brown Linseed, Poppy Seed, Millet, Golden Linseed in it.
Dinner: From Tesco ready-prepared Moroccan Chicken breast with mashed swede and green beans. Skinless, boneless chicken breast fillets in a tomato and apricot tagine sauce, with butternut squash, apricots, chickpeas, Ras El Hanout spicy sprinkle and pumpkin seeds garnish. 228 calories.
Vegetables really are such “good value” in terms of calories and making me feel full and satisfied…. 230g of swede mashed is just 55 calories and the beans (60g) are only 12! I added 5g of butter to the swede (37 cals).
Exercise – singing and warm ups! Plus walking to and from the hall across the car park!
This was a super quick “store cupboard ingredients” meal – 30 minutes from start to finish!
Halloumi and Bean Stew
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4
Calories per serving: 363.3
Ingredients
Olive Oil – 1 Tbsp/15ml
Brown Onions – 1 Onion/100g
Yellow Pepper – 1 Med/160g
Courgette – 1 Courgette/224g
Garlic – 1 Clove/3g
Tomato Puree – 40g
Cherry Tomatoes in Tomato Juice, Canned – 1 Can/400g
Caster Sugar – ½ Tsp/2.5g
Halloumi Cheese – 225g
Cannellini Beans – 400g
Watercress Trimmed – 100g
Dried Chilli Pepper Flakes – 1 Pinch/0.1g
Fresh Raw Lemon (cut into wedges) – ¼ Lemon/28.75g
Preparation:
Peel and finely dice the onion and garlic. Deseed and chop pepper into chunk. Dice the courgette.
Method:
Heat the oil in a large pan and fry the onion and pepper for 2-3min. Stir in the courgette, garlic and tomato puree and cook for another 2 mins.
Add the cherry tomatoes and caster sugar and bring to the boil, then simmer gently for 8 mins until thickened slightly.
Meanwhile, put a griddle pan over a medium heat and brush lightly with oil. Griddle the halloumi for 1-2 mins on each side until golden.
Add the beans to the veg and cook for another 2min until warmed through. Stir in the watercress and chilli oil and top with the halloumi slices, serving the lemon, cut into wedges alongside to squeeze over.
Nutrition Data Per Serving
Calories (kcal) 363.3
Carbohydrate (g) 19.8
Fat (g) 20.6
Fibre (g) 10.0
Sodium (g) 1.887
Fruit & Veg 3.9
Protein (g) 20.8
Coconut Collaborative Little Chocolate Pots – Dairy Free
Only 45g but a tiny pot of utter deliciousness!
I only got them to try as they were £2 instead of £2.50, but very nice they were – a sort of chocolate ganache consistency.
Best of all, only 105 calories!!
Tonights dinner…
Aldi yellow fin tuna steak (135 cals) with a pouch (microwavable) of ready-made Mediterranean Quinoa With Wheat Berries Tomatoes & Black Olives (179 cals), runner beans (15 cals), carrots (18 cals), courgettes (40 cals), purple sprouting (12 cals). Courgettes were oven baked in half a tbsp of olive oil (64 cals). Fish was pan fried in half a tbsp of olive oil (64 cals).
TOTAL: 527 calories
All very tasty and the quinoa mixture was really nice for a change (much healthier than rice too!)
I’ve just received an email:
“I am writing to let you know that you have been shortlisted in the HealthUnlocked Health Blogger Awards 2017.
Your blog was nominated in the Weight Loss or Healthy Eating Blogger of the Year category for being the one blogger who supports people to lose weight or encourage people to eat healthier.
The winner of this award will be awarded a £200/$260 prize.
The Health Blogger Awards recognise the blogs that help others to understand their own health better, turn to for reliable information or to better understand their condition. They aim to highlight the important role that bloggers play across health, and the insight and information they share.
Public vote opens Monday 11 September
A public vote will open on Monday 11 September and closes on 29 September. This vote is the chance for people to vote for your blog to win the award. More information and the voting form can be found on the Health Blogger Awards website:
Share this as far and as wide as you can folks!!!
http://www.bbc.co.uk/food/recipes/lamb-stuffed_aubergines_99219
Made my own version of this – comes in at 312 calories.
I added a dollop of fig chutney and substituted some of the lamb with chopped carrot. 160g of lamb mince made 4 portions (one portion is half an aubergine).
I also use 20% fat lamb mince (for extra deliciousness)! Served it with buttered shredded savoy cabbage… absolutely scrummy!
Preparation Time: 30 mins Cooking Time: 1 hr
Serves: 4 Calories per serving: 312
Ingredients
Aubergine, Raw -2 Med/750g
Onions, Brown -70g
Garlic, Raw -1 Clove/3g
Peppers, Red, Raw -73g (half a pepper)
Carrots, Raw-70g
Cumin Seeds -½ Tsp/1g
Cinnamon, Ground -½ Tsp/1.5g
Nutmeg, Ground -½ Tsp/1.5g
Paprika, Smoked -1 Tsp
Peppers, Chilli, Dried, Flakes, Average-½ Tsp/1.5g
Tomato Puree, Double Concentrate -25g
Tomatoes, Chopped, in Tomato Juice, Canned -200g
Cheese, Mature Cheddar -50g
Lamb, Mince, 20% Fat -140g
Oil, Olive -2 Tbsps/30ml
Fig Chutney 40g
Oil, Coconut -1 Tsp/5ml
Preparation:
Grind cumin seeds and dried chillies. Peel and finely dice onion. Peel and finely chop garlic cloves and carrots. Se-seed the red pepper and finely dice. Preheat the oven to 180C.
Method:
Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with the olive oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned.
Meanwhile, heat the coconut oil in a large non-stick frying pan. Add the onion, finely diced carrot, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3 – 4 minutes or until all the meat is lightly browned. Stir in the tinned tomato, tomato puree, chutney and simmer for five minutes.
Remove the aubergines from the oven and increase the temperature to 200C. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm or 1/2 inch thick. Stir the scooped-out flesh into the lamb mixture. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese.
Bake in the oven for 8 to 10 minutes, or until the cheese is bubbling and golden-brown.