After my Blog post last week, where I expressed my slight disappointment about the lack of movement on the scales, I thought it would be prudent to take body measurements.  I’m so pleased that I did!  Whilst the scales haven’t moved much in the past month, the inches (or centimetres) are disappearing.

I have to say I was quite astonished – especially at the 8cm from my waist!  It’s given me faith in the process that my excess pounds are slowly disappearing!

I’ve lost 0.9kg this week (just under 2lbs), which brings my total loss in 9 weeks to 6.1kg (13½lbs).  I’m fairly confident that I’ll be hitting that 1 stone barrier over the coming week.

This week, I’ve discovered some great recipes to help increase my daily protein intake – simple and quick.

I came across a recipe for “sheet kebabs”.  Now I love a kebab, but threading chunks of meat onto a skewer and then getting them back off the skewer once they’re on my plate provides somewhat of a challenge with just three fingers, no thumbs, and shortened arms.  I usually end up wearing the marinade or losing half of my chunks of meat across the table top.  The “sheet kebab” method involves mixing all of the ingredients in a bowl and then pressing the meat mixture into a lined baking tray or dish, scoring it into (kebab-sized) lengths and cooking.  No skewers involved at all!

This preparation method meant I could dispense with all of those challenges (and mess).  I used pork mince, but chicken, lamb or beef would also work well.

Indian Spiced Sheet Pan Kebab – 99 calories each

Pork, Mince, 5% Fat – 454g

Red Pepper, Raw – ½ Med / 70g

Red Onions, Raw – ½ Med / 75g

Garlic, Raw – 3 Cloves/9g

Ground Cumin – 1½ Tsps / 7.5g

Ground Coriander, Ground -, 1½ Tsps / 7.5g

Cornflour – 1½ Tsps / 7.5g

Ground Garam Masala – 2 Tsps / 10g

Olive Oil, Extra Virgin – 7ml

Fresh coriander – 1 bunch / 20g

Method

Preparation:  Peel and finely dice the red onion.  Peel and mince the garlic.  De-seed and finely chop the red pepper.  Chop the fresh coriander.

In a large mixing bowl, using your hands (or someone else’s hands in my case…), mix together the spices, cornflour, red onion, garlic, red pepper and fresh coriander.  Ensure that they are well combined.

Line a baking dish (approx. 20cm x 20cm) with baking parchment.  Transfer the mince mixture to the dish and press it out evenly to fill the tray.

Use a knife to score the meat into 8 thin strips, about 2-3cm wide.  Adjust according to the shape of the pan you are using.

Then score each strip diagonally to create a decorative pattern.  This helps the meat to cook evenly and crisp up a little.  Use a brush to brush over the oil.  The oil will ensure better browning.

Preheat the grill to medium.

Place the tray under the hot grill and cook for 6–8 minutes, or until the top is browned, caramelised, and cooked through.  No need to flip.

 

Nutrition Data Per Serving (one kebab strip)

Calories (kcal) 98.6

Protein (g) 0.9

Carbohydrate (g) 3.6

Fat (g) 3.6

Fibre (g) 12.9

Fruit & Veg 0.3

Serve:
Slice or lift out the kebab strips and serve inside pitta breads or wraps with salad and a mint yoghurt dip or tzatziki. Perfect for a quick weeknight meal.

Tips
Try it with a spicy sweet chilli sauce or mango chutney for extra punch.  I had a few kebabs left over, so I chopped them into cubes and served them as meatballs (meatcubes!) with a Moroccan spiced sauce the following day.  Delicious!

Next weekend I have the challenge of a weekend away with some girlfriends – we are staying in a hotel and eating out 2 nights in a row.  My exercise will be limited as I don’t really fancy transporting my gym ball away to a hotel!  But I am determined to remain in control of my eating… I will make sensible choices.  I love a challenge.

Life is for living and weekends away are part of that.