Roasted Fennel & Red Onion with tomatoes – 120 calories

Roasted Fennel and Red Onion with new potatoes and sea bass fillet (total 428 cals)

I am celebrating!  Weigh in this morning saw me back under 10 stone for the first time since November 2017.

A  fortnights holiday last December, Christmas and two weeks in Costa Rica saw me gain a few additional pounds each time.  I’ve successfully lost 11lb since the end of March – just 14 weeks.  Which is going some when you’re only little and don’t move much!

Lovely dinner tonight. We planned fennel to go with a sea bass fillet and some of our home grown new potatoes. Found and adapted a recipe for roasted fennel.

Roasted Fennel & Red Onion with tomatoes

Preparation Time: 10 mins

Cooking Time: 35 mins

Serves: 2

Calories per serving: 119.7


Fennel Bulb – 200g

Red Onion – 80g

Garlic, Raw – 2 Cloves/6g

Cherry Tomatoes – 80g

Olive Oil – 20ml

Thyme, Fresh – 1 Tsp/1g

Preparation:  Preheat the oven to 200 degrees. Peel the onion and garlic cloves. Chop the onion into large chunks or thick slices. Halve the fennel bulb, remove the core and chop into thick slices. Halve the cherry tomatoes. Remove the leaves from the stalk of the thyme. Juice the half lemon.

Place the olive oil, fennel and red onion into a large roasting dish. Stir thoroughly so that the vegetables are coated in the oil. Place in the preheated oven for 15 minutes.

Add the tomatoes, thyme, garlic cloves (whole) and stir to combine.

Continue to cook for a further 15 – 25 minutes until the vegetables are softened and the edges are starting to brown or char.

Pour over the lemon juice just before serving.

Lovely with fish or with pork.

Nutrition Data Per Serving

Calories (kcal) 119.7

Carbohydrate (g) 6.8

Fat (g) 9.5

Fibre (g) 3.4

Fruit & Veg 2.5

Protein (g) 2.0

Mushroom Stroganoff – 332 calories

IMG_1418Mushroom Stroganoff – 332 calories

It is absolutely possible to make this a lot lower in calories if you cut out certain ingredients (sherry!) or use low fat creme fraiche of soft cheese – BUT if you want a truly delicious tasting, rich mushroom stroganoff – this is your recipe!

We harvested one of our courgettes and I thinly sliced it and griddled it over a low heat with a little butter and olive oil for around 15 minutes.

Preparation Time:  15 mins

Cooking Time:  20

Serves:  2

Calories per serving: 332.2


Onions – 80g

Chestnut Mushrooms – 240g

Tomato Puree – 25g

Stock Cubes, Beef – ½ Cube/6g

Garlic, Raw – 2 Avg Cloves/6g

Sherry, Dry – 50ml

Parsley, Fresh – 2 Tbsps/7.6g

Paprika – 1 Tsp/2g

Worcestershire Sauce – 10g

Water – 250ml

Creme Fraiche, Full Fat – 50g

Soft Cream Cheese – 90g

Olive Oil – 15ml


Peel and finely dice the onion

Peel and finely dice the garlic

Wipe and cut the mushrooms into bite sized pieces.

Finely chop the parsley.

Boil the water and measure out 250ml of boiling water, add the half stock cube and stir until dissolved.


Heat the oil in a large pan over a medium heat. Add the onions & garlic and fry until soft (but not browned). If it starts to dry out you can add some of the stock.

Add the mushrooms to the pan with paprika, sherry, Worcestershire sauce and then the remaining stock. Add the tomato puree.

Allow to reduce and let the mushrooms cook down a bit.

Add the cheese and stir slowly until all mixed in.

Finally stir in the creme fraiche.

Serve with rice / potato or cauliflower rice! Just before serving, sprinkle with the fresh parsley.

Also delicious on a slice of toast!

Nutrition Data Per Serving

Calories (kcal) 332.2

Carbohydrate (g) 9.5

Fat (g) 26.4

Fibre (g) 2.4

Fruit & Veg 1.7

Protein (g) 7.2

Alcohol 3.9