Month: December 2025

Mounjaro Journey – Week 30 (7.5mg every 5 days)

flidfit Mounjaro, Recipes, Sweet Treats, Travel & Holidays

This has been such a peaceful and relaxing week — exactly how Christmas should feel.

We started with a big “click and collect” order from Morrisons, which turned out to be the perfect solution after returning home to empty cupboards and a bare fridge. It was a sizeable pre-Christmas shop, full of essentials, and not a single item was substituted. Everything was in stock, and we were there and back within about 40 minutes. The trip also gave us a chance to try out the new traffic-calming measures on our road. Speed humps have been installed while we were away, and they’re just right — not too harsh, but definitely enough to keep drivers to 20mph. Our road has suffered from speeding cut-through traffic for years, so I’m hopeful this will finally help.

On Christmas Eve, the fantastic Sam arrived with an armful of homemade gifts: a huge, freshly baked salmon-and-courgette crustless quiche, a slab of Christmas fruit cake, and a jar of her cranberry sauce. We shared a cup of tulsi tea (holy basil) and a relaxed chat to ease into the festive break.

Leek, mushroom and nut Wellington

Christmas Day itself was intentionally low-key, much like any other day for us. I began with my usual exercise routine, then had lunch: a simple brie-and-cranberry toasted sourdough sandwich with half an apple and a satsuma. Dinner was the star of the day: a homemade leek, mushroom and nut Wellington — you can see me preparing it here — which took a bit of time but was absolutely worth it. I cooked the filling first, let it cool, and then wrapped it in pastry. Neither of us is a vegetarian, but the recipe caught my eye and felt like something special for the day. If you fancy giving it a try, I’ve shared the full recipe on my blog.

We’re not Christmas traditionalists, nor are we religious, and with our children grown and living elsewhere, we enjoyed a wonderfully self-indulgent, pressure-free day.

Boxing Day was family time. My sister and brother-in-law brought Mum over for lunch — she lives about 30 minutes away, and they were staying with her over Christmas. We kept the food simple: shop-bought cream of tomato soup with crusty bread, a slice of Sam’s delicious salmon quiche, and a fun little “retro” dessert of orange jelly, tinned mandarins, Jamaican ginger cake, and a choice of vanilla ice cream, double cream or crème fraîche. After the over-indulgence of Christmas Day, everyone was more than happy with something uncomplicated and comforting.

Jamaican ginger cake, orange jelly, mandarin orange segments and creme fraiche

Today we’re off to The Watermill Theatre near Newbury to see their production of The Little Mermaid. We’ll drop in to see Mum on the way, as her house is en route, and we’re packing lunch because timing will be tight — plus the visit is meant to be a surprise. We have tickets for the 3pm matinee, and I’m quietly hoping Mike resists the urge to sing along… he knows every word of the Disney version!

Weight this week: 58kg (about 9st 2lbs)

Last week:  59.7kg, 57.7kg (about 9st 5lbs)

Loss: 1.7kg (about 3 pounds)

To goal weight: 1kg (about 2lbs)

Leek, mushroom and nut Wellington – 590 calories

flidfit Recipes, Travel & Holidays, Vegan / Plant based, Vegeterian

My healthy Christmas dinner this year was a gorgeous nut, leek and mushroom wellington, served with sweet roasted carrots and parsnips. It’s a naturally vegetarian dish, and with a tiny tweak it becomes fully vegan too.

It looks wonderfully indulgent on the plate, but it’s surprisingly easy to pull together – especially if you prep the filling ahead. And because it all comes together in one pan, you still get that Christmas magic without the mountain of washing up.

Leek, mushroom and nut Wellington

Preparation Time:     30 mins

Cooking Time:     30 mins

Serves:     4

Calories per serving:     589.5

 

Ingredients

Ready Roll Puff Pastry                                                               –   320g

Cavolo Nero                                                                                 –   60g

Leeks, Raw, Trimmed                                                                –   200g

Garlic, Raw                                                                                   –   2 Cloves/6g

Chestnut Mushrooms                                                                 –   200g

Chestnuts, Whole, Roasted & Peeled, Vacuum Packed      –   180g

Stuffing Mix, Sage & Onion, Dry                                             –   25g

Nutritional Yeast Flakes                                                           –   1 Tbsp/15g

White Miso Paste                                                                       –   1 Tbsp/15g

Soy Sauce                                                                                     –   1 Tbsp/15g

Olive Oil                                                                                       –   10ml

Eggs, Medium (for pastry glaze)                                             –   ½ Egg/28g

Nigella Seeds                                                                               –   ½ Tsp/2.5g

Walnuts, shelled                                                                         –   25g

Pecan Nuts, shelled                                                                   –   25g

Preparation:

Remove any tough stalks from the kale and roughly slice.  Chop the leek finely and wash thoroughly.  Peel and finely chop the garlic cloves.  Wash the mushrooms and finely chop them.  Roughly chop the chestnuts, walnuts and pecans.  Preheat oven to 200 degrees.

 

Method:

Pour the oil into a large frying pan or wok and heat over a medium heat.

Sauté the leeks, kale and garlic in the oil for 10 mins until soft, stirring regularly to avoid burning and sticking.

Add chopped mushrooms, continue cooking, stirring regularly, until browned, and the moisture is gone.

Stir in miso paste, soy sauce, nutritional yeast and stuffing mix. Cook for 2 to 3 minutes and then allow to cool.  Once cool, add in the chopped chestnuts, walnuts and pecans.

Roll out the sheet of puff pastry.

Lay the cooled mixture in the middle (lengthwise) of the pastry sheet and fold over the sides to make a long parcel (or sausage). Seal the edges well, along the long edge and the ends.  Use a little water to ensure everything is tightly sealed.

Score the top lightly in a diamond pattern (do not cut all the way through the pastry) to allow steam to escape. Brush with the whisked egg (or milk), sprinkle with nigella seeds

Bake on a lined baking tray in the centre of the oven for 25-30 minutes until golden and crispy.

————————

The filling can be made in advance.  The Wellington can be assembled ahead of time and stored refrigerated until required.

Mounjaro Journey – Weeks 28 & 29 (7.5mg every 5 days)

flidfit Eating Out, Mounjaro, Travel, Travel & Holidays

I’m back from my Winter sunshine break feeling very refreshed, relaxed, bronzed… and a little heavier!

As I explained, I didn’t expect to be able to continue losing weight whilst away from my routine of logging all my food, counting all my calories, and unable to do my 45-minute exercise routine. Plus, I am much (much) less active on holiday, being away from the household routine, enjoying sitting in the sunshine and reading my book.

I was also sleeping really well, usually 7-8 hours a night. The beds were comfortable, and it was very peaceful. Plus, we were opposite a piano bar that played live piano music each evening – very relaxing and conducive to sleep.

During the first week, my partner (Mike) was quite poorly, quite possibly man flu.  He spent most of the day and night coughing and spluttering, feeling quite under the weather and exhausted much of the time.  Whilst he coughed and spluttered, I sat in the sun on our sun terrace and enjoyed the sunshine and my Kindle.

We also experienced Storm Emilia, which brought torrential rain, high winds and huge waves to Puerto Mogan and Gran Canaria. Being on the sheltered south side of the island, we definitely got off lightly.  We had a whole day of torrential rain.  I occupied myself brushing up on my video editing skills!

The north of the island experienced high tides and floods. Tenerife even got snowfall in the Teide National Park and had to get their snow plough out! I was very surprised to learn they had one on the island.

Once Mike was fully recovered, we were back to enjoying evening meals out, the odd glass of alcohol (you should see the size of their gin measures!) and more sunshine.

The Mounjaro definitely made a difference. I was often unable to finish my plate of food. For the first week, not a single drop of alcohol passed my lips, and there was no snacking.

I always skip breakfast, lunches were self-catered (meats, tinned tuna, local cheese, pickles, tomato, salad, avocado and freshly baked bread. Dinner was taken at one of the local restaurants.

The first week I collected us takeaway foods – a Chinese and an Indian meal. But to be honest, the meals I enjoyed the most were the lunches taken at our apartment in the sunshine.

I had taken my Mounjaro pen with me and was taking a 7.5mg shot every 5 days. I weighed myself the first morning after my return and….. no surprise, there was a gain of 2kg (around 4lbs). I can take that!

A holiday like this in the past would have looked very different. Evenings would usually involve half-litre jugs of sangria, daily ice creams or desserts, and plenty of evening snacking on turrón and crisps. Two weeks away typically meant returning home 7–9lbs heavier. This trip felt a million miles away from that. The difference wasn’t about restriction or willpower — it was about genuinely different habits, a calmer relationship with food, and feeling in control without feeling deprived.

As from today, I’m straight back to logging food and calorie counting and sticking to my calorie deficit. I am confident that by Friday’s official weigh in, most of that 2kg will be gone.

Weight this week: 59.7kg (about 9st 5½lbs)

Two weeks ago, 57.7kgkg (about 9st 1lbs)

Gain: 2kg (about 4½ pounds)

To goal weight: 2.7kg (about 6lbs)

Mounjaro Journey, 27 weeks, 7.5mg

flidfit Eating Out, Mounjaro, Recipes
Peurto Mogan, Gran Canaria
Peurto Mogan, Gran Canaria
Playa Puerto Mogan, Gran Canaria

I’m writing this from sunny Gran Canaria, soaking up a bit of warmth and relaxation… not trying to make you jealous or anything. Well, maybe just a tiny bit.

Travelling with my Mounjaro from the UK was completely hassle-free. I packed it in a small insulated travel pouch with a couple of mini ice packs, kept my prescription letter handy just in case, and breezed straight through customs. I didn’t even have to take the pouch out of my hand luggage. Just a quick word of advice if you’re planning to fly with Mounjaro: don’t put your pen in the hold where it can freeze. Keep it in your carry-on instead so the temperature stays stable.

I’ve taken two injections of 7.5 mg so far on this trip, five days apart, and I’m doing my best to keep my eating sensible. We’ve got cooking facilities and a fridge in our room, so we’ve been mostly self-catering and enjoying the gorgeous local produce — bananas, avocados, oranges, cheese. I even treated myself to some white asparagus spears and a jar of beetroot to brighten up my salad plates.

No alcohol so far (five days in!), apart from the single glass of Prosecco we had on arrival at the hotel.

Enjoying our meals in the sunshine on our terrace
Locally grown, perfectly ripe avocado
White asparagus spears and beetroot
Tuna, fresh tomatoes and cucumber
Manchego cheese and ham salad
Ham and tomato salad with fresh baguette
Vegetable noodles and crispy Szechuan beef

I’m under no illusion that I will come home a little heavier — I can’t track my numbers properly while I’m here — but my plan is simply to enjoy the holiday without going overboard on food or drink.

I’m far less active out here, as I’m moving around less and using my wheelchair more. That said, I’m making a point of spending a little time each day doing some gentle stretches and mindfulness, usually while listening to relaxing music in the sunshine. It’s been a lovely way to unwind and stay connected to my body without pushing myself. That’s the main purpose of this holiday after all.

And honestly? I’m thoroughly enjoying the break from meal-planning, cooking…. and the British weather.

Mounjaro Journey, 26 weeks, 7.5mg

flidfit Eating Out, Eating Out, Mounjaro, Recipes

Yay! The correctly sized glazed units finally arrived and were fitted into the sliding doors, and we’ve finally got our view back into the garden. It feels so good to see outside again after weeks of looking at wooden panels. We then spent the next few days dusting, vacuuming and clearing the last of the building-work debris, before moving all the furniture, houseplants, lamps and ornaments back to where they lived before the chaos started. The house finally feels like home again.

Enjoying our lovely view out to the garden.

Just one meal out this week, taking Mum to meet her nursing friends. I was delighted to see “light bite” options on the menu – including fish and chips! I never choose it normally because portions are usually enormous, but this was absolutely perfect and came with peas and homemade tartar sauce. I swerved the desserts and enjoyed a cappuccino instead. Mum had a lovely time, and the journey there and back was easy in the winter sunshine.

It’s been a slightly frantic week, juggling a lot of time-critical tasks, the main one being sorting staffing payroll for November and December. As I’m off on holiday for two weeks and not back until 22nd December, I wanted everything set up and scheduled before we go. I also needed to find time to complete the second edition of my “13-Year Weight Loss Journey”, which took a fair few hours of editing, but it’s now done. Please do take a look and let me know what you think – I really appreciate the feedback.

Slow Cooker Camp Fire Stew

I’ve also managed to put together two cooking videos this week: a Slow Cooker Camp Fire Stew and High Protein Blueberry and Cottage Cheese Pancakes. The pancakes didn’t look perfect, but they tasted very good and kept me feeling full until dinner time, so that’s a win in my book.

We’re off on our winter sunshine holiday soon and I really can’t wait – both for the warmth and to see how Mounjaro works for me when I’m away from my usual routines and environment. It’s going to be interesting!

Weight this week:  58kg (about 9st 2lbs) Last week 58.3kg (about 9st 2½lbs)

Loss:  300g (about ½ pound)

To goal: 1kg (about 2lbs)

Weight loss over the past 6 months (whilst using Mounjaro)