Recipes

Sticky Turkey Mince – 300 calories

flidfit Healthy Swaps, Mounjaro, Recipes , , , , , , ,

 

My favourite meal this week was a sticky turkey mince with baked sweet potato. Turkey mince often gets a bad reputation for being dry, bland and a bit uninspiring, but this recipe I found and adapted completely transformed it. The sticky, savoury flavours elevated it to a whole new level and proved that turkey can be anything but boring.

It’s a protein-rich, deeply satisfying dish that feels comforting without being heavy, and the best bit is how versatile it is. You could easily serve the mince with rice, wraps, salad, or tucked into a jacket potato, depending on what you fancy. One of those simple recipes that earns a permanent place in the rotation.

I served ours on a baked sweet potato with sautéed cabbage and leeks, a dollop of soured cream, a drizzle of hot sriracha honey sauce, and a garnish of fresh coriander leaves.

 

Sticky Turkey mince

Preparation Time:           10 minutes

Cooking Time:                 10 minutes

Serves:                               2

Calories per serving:       317.3

 

Ingredients

Turkey thigh mince, 7% Fat                250g

Sesame Oil                                              1 Tbsp/15ml

Ginger, crushed, frozen                       1 Piece/20g

Garlic, crushed, frozen                        1 Piece/18g

Honey, Squeezy,                                   15g

Soy Sauce,                                              1 Glug/20ml

Sriracha Honey Sauce                         1 Tbsp/15g

Rice Wine Vinegar                               1 Tsp/5ml

Cornflour                                               1 Tsp/5g

Mushrooms, Closed Cup                    140g

 

Method

Wipe the mushrooms and finely chop.

Heat the oil in a large non-stick frying pan or wok over a high heat.

Once hot, add the turkey mince to the pan and fry for 10-12 mins, breaking it up well, until cooked through and starting to catch slightly on the pan – those little caramelised bits are what give flavour.

Add the finely chopped mushrooms, ginger and garlic to the pan and cook for 1 min.

Stir in the sauce and cook for 2 mins.

For the sauce, mix together the soy sauce (or tamari), honey, rice vinegar, and a small splash of water. If you like heat, add chilli flakes or a drizzle of sriracha.  A teaspoon of cornflour mixed with cold water helps it go glossy and sticky.

Pour in the sauce and stir everything together. Let it bubble gently for a few minutes until the sauce thickens and coats the mince. If it gets too thick, just add a splash of water.  It is meant to be quite a dry mix.

Finish with sliced spring onions/coriander leaves and, if you like, a sprinkle of sesame seeds.

Variations that work really well:
You can add finely chopped mushrooms, grated carrot or courgette to stretch it further and add veg without changing the flavour much.  Delicious on top of a baked sweet potato with a dollop of soured cream.

Nutrition Data Per Serving

Calories (kcal)        300
Protein (g)               27.1
Carbohydrate (g)   15.2
Fat (g)                      14.3
Fibre (g)                  2.2
Fruit & Veg             0.9

High Protein Cottage Cheese & Apple Mug Cake (270 calories)

flidfit Air Fryer, Healthy Swaps, Mounjaro, Recipes, Sweet Treats

 

 

 

Since taking Mounjaro, my tastes have changed drastically. I just don’t fancy sweet things any more. I can honestly say I’ve not eaten ANY chocolate since the 2nd June 2025, when I took my first injection! I haven’t needed to make a conscious effort; I just really don’t want to eat it. I’ve not even tried a little to see whether I’m missing out!

BUT…..  sometimes you just need something sweet, and I love experimenting with new recipes. I’d seen a few cottage-cheese-style mug cakes doing the rounds on social media and thought I’d have a go at creating my own version.

These Cottage Cheese and Apple Mug Cakes are made with oat flour (simply porridge oats whizzed up in a food processor). I much prefer oat flour to plain or self-raising flour because it’s richer in fibre – particularly beta-glucan – which supports digestion, helps lower cholesterol, stabilises blood sugar levels and keeps you fuller for longer. It also provides more protein, along with vitamins and minerals such as manganese, magnesium and phosphorus, making it a more nutrient-dense, heart-healthy, whole-grain option.

The cottage cheese adds a good hit of protein and means there’s no need for added fat like butter or oil. The apple brings natural sweetness and texture, while the cinnamon adds a lovely warm flavour and impressive health benefits of its own, including antioxidant and anti-inflammatory properties, support for blood sugar control and digestion.

The result is a sweet breakfast treat made from simple fridge and cupboard staples, ready in under half an hour.

My partner added a scoop of vanilla ice cream to his… but that’s only because he’s a complete sugar monster! 😄

High Protein Cottage Cheese & Apple Mug Cake (270 calories)

Preparation Time:           10 minutes

Cooking Time:                  10 minutes (air fryer)

Serves:                                2

Calories per serving:       270

 

Ingredients

Cheese, Cottage, Fat Free                                         100g

Medium Eggs                                                            2 Eggs/112g

Porridge Oats, ground into oat flour                      40g

Baking Powder                                                          1 Tsp/2g

Manuka Honey                                                          3 Tsps/15g

Eating Apple Jazz                                                      115g

Ground Cinnamon                                                   1½ Tsps/4.5g

Granulated Sugar                                                      2 Tsps/10g

Method

Blitz the oats in a food processor or blender to create oat flour.

Core and chop the apple into small cubes – no need to peel.

Next, mix the wet ingredients in a blender: the cottage cheese and eggs. Whizz until frothy.

Add the oat flour, honey, cinnamon, and baking powder. Whizz until a runny batter or cake mixture is formed.

You can make this either in two mugs or one small baking dish (about 20cm square). Ensure you grease the mugs or dish well, using either butter or oil.

If making in mugs, pour a quarter of the batter into each mug. If making in a dish, pour half in.

Scatter the chopped apples in an even layer over the batter (half an apple per mug, or the whole apple in the dish).

Pour the remaining mixture over the top of the apple. It doesn’t matter if the apple isn’t totally covered.

Sprinkle the tops of the pudding(s) with half a teaspoon of cinnamon and swirl the end of a spoon or a skewer to swirl the cinnamon through the top of the “cake”.  Then sprinkle the granulated sugar evenly.  This will make a nice crispy crunchy topping.

Heat the air fryer to 200 degrees on “bake.” Add the baking dish (or mugs) to the air fryer drawer and cook for about 8 minutes, until risen.  Check after this time and if necessary, finish for 2 minutes on the ”air fryer” setting at 200 degrees to caramelise the sugar on top.

Remove and allow to cool slightly before serving. You’ll need to eat it out of the mug if it doesn’t release easily when loosened with a knife around the edges!

This goes well with Greek yoghurt, custard or vanilla ice cream!

 

Nutrition Data Per Serving

Calories (kcal)                270

Protein (g)                      16.2

Carbohydrate (g)           35.3

Fat (g)                                7.1

Fibre (g)                            3.4

Mounjaro Journey – Week 32 (7.5mg every 5 days)

flidfit Air Fryer, Eating Out, Emotional well being, Mounjaro, Recipes, Sweet Treats, YouTube

I did it. I reached my goal weight.  It’s taken me just over 7 months (32 weeks) but I did it!

And if I’m being completely honest, it felt a little underwhelming.

Not disappointing — just quieter than I expected. No fireworks, no sudden sense of arrival. Just a number on the scale and the realisation that life carries on much the same as before.

That in itself has been an important insight. For so long, the focus has been on “getting there”, as though everything would somehow feel different once I arrived. Instead, it’s made me think more about what happens next and how I want this to feel long term. I’ve decided to lower my target weight slightly and aim to lose a further couple of kilos, not as a push for perfection, but to give myself some breathing space and flexibility as my body settles.

I don’t have any immediate plans to reduce my Mounjaro dosage, but I’m confident that will happen in the coming weeks and months. There’s no rush. Right now, this feels like a period of consolidation rather than change.

It’s been a good, steady week. Things have returned to their usual rhythm, and I’ve had the headspace to catch up on all the small jobs that get pushed aside with Christmas and New Year. I even found comfort in simple, practical routines — cooking a large lasagne and portioning it up for the freezer (six portions) felt quietly satisfying.

Less about control, more about care.

I’ve been spending some time sketching out outline plans for a series of YouTube videos — a way to share the behaviours and changes I’ve gradually incorporated into my life over the last 14 years that have made my weight loss not only possible but sustainable. When I step back and look at the bigger picture, it’s quite astonishing. Since starting my journey in February 2012, I’ve now lost a total of 5 stone. I currently weigh just under nine stone, and for the first time in my life, I’m in the “8’s”.

What feels even more significant than the number is how I’m living now. I’m eating more healthily than ever, genuinely enjoying my daily exercise, and — thanks to Mounjaro — I’m able to focus on nutrition rather than being consumed by calories. That mental shift has been quietly transformative.

I’m creating outlines for about 10–15 short videos, each covering a different aspect of weight loss and the importance of mindset for long-term success. Topics include why medication isn’t enough, developing a maintenance mindset early, managing emotional eating, making healthy habits enjoyable, exercise, portion control, setting realistic expectations, and food planning. This process has highlighted how much I’ve learned and how my perspective on weight loss has evolved.

One thing that’s become very clear is that I am my own greatest cheerleader — although “sergeant major” might be a more accurate description. I do hold myself to account, but not in a harsh or performative way. It’s all internal. A quiet but firm reminder that I do these things because they help me feel better, stay healthier, and preserve my independence as I grow older.

This week includes a few social commitments: a lunchtime meal out with two close friends; an evening meeting I’m hosting where wine is usually involved — although those who would usually partake have already sent their apologies, so I’ll declare it a “Dry January” evening, with non-alcoholic drinks and a few nibbles instead; and later in the week, a social dinner with fellow trustees from the charity I’m involved with.  I’m really looking forward to that, as meetings usually don’t offer us much of an opportunity to chat with one another.

These are all situations that once would have felt slightly daunting, but now feel manageable and enjoyable.

I’m in the process of putting together a new YouTube video to share a lovely “Apple, oat and cottage cheese mug cake” (I’ll link here once it’s up), 270 calories and 16.2g of protein.  Lovely and filling, plus very tasty!

 

 

 

 

 

 

 

 

And with that, here’s my weight loss report for the week.

Weight this week: 56.8kg (about 8st 13lbs)
Last week: 57.4kg (about 9st)
Loss: 0.6kg (about 1.3 pounds)
Goal weight: 57kg (+200g)

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, 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)

Mounjaro Journey, 24 weeks, 7.5mg

flidfit Mounjaro, Recipes

The building work had all been going so well… and I was quietly grateful for that. Then Thursday arrived. The HUGE glass doors were delivered and fitted — or rather, delivered, yes… but fitted, absolutely not. Somewhere along the line, someone mis-measured the glass. So instead of a beautiful three-pane sliding door, we currently have two wooden panels standing in for glass. A slightly rustic chic I didn’t ask for!

     

Thankfully, the window company have been mortified, and new glass is already being manufactured. It should arrive on Friday, with fitting scheduled for a week today. I’m counting down the days.

The builders, to their credit, have been outstanding throughout. Tidy, conscientious, polite — and the quality of their work has really impressed us. With luck, they’ll only be on-site for a few more days, and once the glass goes in, we should finally be finished.

The first episode of my video shorts about my weight-loss journey has also received such positive feedback. It’s been strange, actually — writing the script made me pause and really reflect on my life so far, and on all the factors that shaped how I’ve managed to achieve what I have. Not just the weight loss. Because of that, the next episode will begin with a short prologue that touches on some of those things. I’ve genuinely enjoyed building this narrative, even if it is rather time-consuming.  Please do take the time to watch it – and leave me a comment or a like!

This week’s other project: a new laminate floor going into an upstairs bedroom. We lifted the existing floor so we could re-use the boards to patch around the new window, and now it’s time to lay the replacement.

Weight-loss update:
My measurements continue to shrink, and so does the number on the scales. I took another 7.5mg injection yesterday — seven days since the last — and everything feels steady.

Clothes, ready for the charity shop

Oh, and I tackled the wardrobe. I now have a big pile of clothes that simply don’t fit anymore! But as most of my blouses come from Vinted, it hasn’t caused too much heartache — and I’ve treated myself to plenty of lovely replacements.

Food this week:
We enjoyed pies twice — a chicken, mushroom and leek pie, and a slow-cooked beef pie made from puff pastry and beef we unearthed from the freezer (from 2024!). I do adore pies, but pastry is a treat best enjoyed sparingly. Delicious all the same.

I also made a little YouTube video showing a butterbean and red pesto dish, which included a tour of my kitchen and some of the things that make it more accessible to me.

Weight this week:  58.5kg (about 9st 3lbs) Last week 59.3kg (about 9st 4.7lbs)

Loss:  800g (about 1½ pounds)

To goal: 1.5kg (about 3lbs)

Mounjaro Journey, 23 weeks, 7.5mg

flidfit Media, Mounjaro, Recipes

Another week has flashed past — honestly, where does the time go?

Our building work has been going full steam ahead, and thankfully, the weather has been kind to us. It’s been mild and mostly dry, which has worked in the builders’ favour. The team arrive every morning around 7.30am, breaks for their early lunch at 10.30am (yes, really!), and finishes up by 3.30pm — just as it’s starting to get dark. It’s a good routine and doesn’t interfere too much with our evenings.

This week I took my jab as a split dose — 5mg on Thursday and 7.5mg on Sunday — because the appetite suppression was starting to wear off. It’s such a weird feeling when those old thoughts about food and eating start to return. It always reminds me just how much I don’t miss them!

Me, as a baby (about 18 months)

Away from all the drilling and dust, I’ve been working on something much more creative — a new YouTube series! I’m planning a collection of short videos that narrate and illustrate my 13-year weight-loss journey. The first one went live yesterday and looks back over my childhood, exploring how my impairment shaped my relationship with food and body image. It covers the period from my birth right through to 2012 — the first fifty years of my life!

Future videos will dive deeper into specific topics such as calorie counting, life events that could have easily derailed me (but didn’t!), exercise, and my experience of excess skin removal.

I’d love it if you could take a look at the video, leave me a comment on YouTube, and give it a thumbs-up if you enjoy it. Your feedback really means a lot — and it helps me know what you’d like to see next.

Meanwhile, on the Mounjaro front, things are still moving in the right direction. I’m continuing to fine-tune my doses and listen carefully to my body. It’s fascinating to see how my long-term journey – from years of calorie counting to now – is evolving with this new chapter. Every week feels like a small but meaningful step forward.

Weight progress chart

 

Weight this week:  59.3kg (about 9st 4.7lbs)

Last week 59.5kg (about 9st 5.2lbs)Loss: 200g (about half a pound)

Weight to lose: 2.3kg (about 5lbs)

 

 

Mounjaro Journey, 22 weeks, 7.5mg

flidfit Mounjaro, Recipes

Hello lovely subscribers and followers. How’s your week been?

We’ve had a fairly relaxing week, which has been wonderful.  That’s given us ample opportunity to get everything done in the house before the building work starts today.  So an early start, as the builder arrived at 7.30am, and we needed to move the car off the drive beforehand.  Skip and steel delivery due this morning (a very heavy 4-metre steel beam which is needed to support the walls and roof above).

The two tall windows and door will be replaced with three large sliding panels, which will be just under 4 metres in total.
We’re still left with enough space to sit and eat at our dining table. The area underneath the beam (behind the wine cabinet) will be screened off temporarily whilst the building work takes place.

The room was emptied – our upstairs bedroom looks like a jungle as all the large houseplants have moved there temporarily.  The empty room downstairs is barren and echoey.  Our very nervous cat (Frank) isn’t amused with all the disruption and furniture movement.

By the way, if you want details on any of the food images I share in each post, I’m happy to provide more details on what is on my plate, including calories and nutrition.

I recognise the images are too small for you to pick out the detail.  But this week has included aubergine parmigiana, Alaskan sockeye salmon fillet with a Teriyaki marinade, venison meatballs with a spicy tomato spaghetti,  rump steak with a mushroom sauce, Thai green chicken curry, homemade butternut squash, ginger, chilli & coconut soup, kipper fillets with sourdough baguette, venison meatballs with a cranberry gravy, roasted pepper stuffed with Moroccan spiced lamb mince, cream of tomato soup with farmhouse pate and multi-grain crackers.

This week’s plans include a visit to the dental hygienist for a descale and polish, and a full-day “Away Day” with Reading Voluntary Action, the local charity for which I serve as a Trustee.  It’s also my daughter’s 29th birthday!  How did those years fly by?  It seems no time at all since she was in primary school, and she’s now an independent young woman with her own home.  I’ve bought her a bean-to-cup coffee machine, which she’s already making good use of.

This week, to try to combat the effects of the “Mounjaro breath” that seems to arrive about 24 hours after taking an injection, I’ve taken a 2.5mg injection on Friday, and I’ll take 5mg on Thursday after the Away Day, so splitting a 7.5mg dose.  I don’t want to be breathing that awful breath for the hygienist appointment, so this is damage limitation!  I’ll also be chewing on my peppermint oil capsules regularly.  These really help with the sulphur burps too.

Has anyone else experienced that weird-smelling Mounjaro breath? Have you found any remedies or solutions?

Weight this week:  59.5kg    (Last week 59.7kg)

Loss:  200g (about half a pound)

Weight to lose: 2.5kg