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

Ingredients

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