Duck, Downpours & a Dose of Mounjaro

This week has been fairly calm, with a few social activities thrown in, which is always nice and breaks the week up a little.

On Wednesday, my sister was here to work for me and, as part of her plan, we were going to do one of our community litter picks, which I organise (date, invitation sent, provide all the gear and collection bags).

When we were due to leave at 10.45 am, it was pouring with rain. As I hadn’t had an email from anyone confirming they were going to be there, I decided the coffee machine looked considerably more appealing and made myself a coffee instead.

Then there was a knock at the door.

It was a neighbour asking whether the litter pick was on. I explained my decision, and he told me he’d just come from the meeting place and that no one else was waiting there. That seemed to confirm I’d made the right call, so I went back to enjoying my coffee.

Then my phone rang.

It was somebody at our meeting place asking where I was and telling me that there were three other people waiting there with her!

Oops!

I polished off my coffee rather swiftly, and we rushed up the road. By then the rain had blown over, and it turned into a really nice event, with about five of us collecting litter and then seven or eight of us having coffee together in one of the cafés at the shopping parade afterwards.

I always really enjoy these events. It’s lovely to have the opportunity to meet neighbours, have a chat and find out a little bit more about them.

On Thursday evening, I’d organised a social gathering for my fellow trustees at the organisation I’m a trustee for. You’re probably beginning to spot a pattern here – I’m the organiser! 😂

We went back to the Rising Sun, a venue we’d used for a meeting in January, and enjoyed a really lovely meal. There were just six of us this time, which gave us another chance to chat and get to know one another a little better.

The food was really nice – and you know that, coming from me, it must have been above par! 😂 I chose pan-fried duck breast with a citrus sauce, dauphinoise potatoes, green beans and carrots, and it was delicious.

I even managed to swerve the dessert menu, opting instead for a floater coffee, which went down very well. I did, however, have a bottle of 4% fruit cider with my meal. It’s all about balance!

I wheeled into town in my wheelchair but, now that the evenings are beginning to draw in, Mike very kindly came and collected me afterwards.

I’m feeling rather bereft now because both of my sisters have disappeared off on their holidays. My younger sister (the one who helps me at home) has gone off to China for three weeks. That feels like an eternity!

My middle sister, meanwhile, is in Cornwall for two weeks, climbing with her husband -something they both really enjoy and do on a regular basis. She had knee replacement surgery in June, so this trip is a real test of endurance and whether she’s still got what it takes to climb up cliff faces;

Rather her than me!

Judging by the photographs she’s been sending, though, she’s doing all right.

Saturday brought yet another social occasion: our local neighbourhood summer picnic, held just across the road from where I live, on the university grounds.

Everyone takes along food to share, and we spend the afternoon having a natter and catching up with neighbours. Then, as tradition dictates, we have our annual game of rounders – odds versus evens.  I made some really simple cheese and tomato pinwheels, using shop-bought ready-rolled puff pastry, tomato pesto, herbs, grated Mozzarella, Cheddar, and Parmesan.

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I did manage to limit myself to a single bite of homemade carrot cake (my absolute favourite!).

Each year, as the neighbours get older, this gets funnier.  Most are in their 70s and 80s – but we do have a few younger newcomers, which is just as well.

This year, some of our more elderly players were allowed to use a runner – otherwise known as their grandchildren. 😂 The neighbour has an attempt at hitting the ball (often they miss!) and then their grandchild sprints off around the posts on their behalf.

I have absolutely no idea what the final score was, but that really doesn’t matter. It’s always great fun.

We’ve enjoyed some lovely sunshine this weekend, and I’ve been making the most of it, as I believe the weather is about to turn a little colder.

Something else has also been keeping me rather busy over the past 48 hours. Somebody reading this post will know exactly what I’m referring to here, but I’m planning to keep that a secret for now…  All will be revealed in due course… 😉

Okay, on to Mounjaro and my progress update.

I took my third 7.5 mg injection of Mounjaro on Friday and, finally, I appear to be experiencing some appetite suppression and a reduction in food noise.  Hurrah!

Its effects are still not as strong as they were when I was taking this dose originally, but we’re well on the way to getting there.

In the meantime, here’s my weight report…

Weight this week: 55.60kg (8st 10.6lbs)
Weight last week: 55.85kg (8st 11.2lbs)

Weekly loss/gain: -0.25kg (-½lb)
100% – 6 months 26 days in weight maintenance range (54 – 57kg or 8st 7lb – 8st 13lbs)

Courgette, Feta, pea and mint savoury cake – 212 calories

I think I may have saved the best until last.

I describe this as a savoury cake, although it could just as easily be called a quiche – just rather less eggy, with the courgette giving it structure, texture and substance.

The combination of peas and mint works so beautifully together, bringing freshness and sweetness, whilst the feta adds little bursts of salty tanginess throughout. The tomatoes on top not only add colour, but once roasted, their flavour becomes wonderfully rich and intense too.

I nearly always make the larger version because it freezes so well. Individual slices can be taken out and defrosted in just a few moments, making it incredibly handy to have on standby for days when you are tired, busy, or simply not feeling your best. Served with salad, it is practically a meal in itself.

Over the years, I have made many different versions of this courgette savoury cake, experimenting with all sorts of flavour combinations, but this pea, mint and feta version remains my absolute favourite.

Courgette, Feta, pea and mint savoury cake – 212 calories

Preparation Time:        10 mins

Cooking Time:              35 mins

Serves:                            12

Calories per serving:   212.3

 

Ingredients

Courgette                                                              –  500g

Eggs, Free Range, Medium                                    –  6 Eggs/310.2g

Cherry Tomatoes                                                   –  6 Tomatoes/90g

Baking Powder                                                      –  1 Tsp/2g

Extra Virgin Olive Oil                                              –  110ml

Spelt Wholegrain Flour                                           –  120g

Feta Cheese                                                          –  200g

Frozen peas                                                          –  100g

Mint leaves                                                            –  3 Tbsps/4.8g

 

Method

Heat oven to 180 degrees.

Trim and coarsely grate the courgette – no need to drain. Halve the baby tomatoes. Wash and roughly chop the mint. In a large bowl, beat the eggs.

Add the flour (sifted) and baking powder to the eggs.

Add Feta cheese (chopped or crumbled).

Add the remaining ingredients (except courgette and mint) and mix well. Add grated courgette – mix well into the mixture.

Pour into a very well-greased shallow baking dish.  You may wish to line the tin or baking dish with greaseproof paper, which makes removing individual slices much easier.

Halve the tomatoes and use these to garnish the top.

Cook for 30-35 minutes (until firm to the touch in the centre).

 

Nutrition Data Per Serving

Calories (kcal)              212.3

Protein (g)                        8.4

Carbohydrate (g)            8.2

Fat (g)                             16.3

Fibre (g)                           1.9

Fruit & Veg                     0.8

Carrot, apple, date, pecan and lime salad – 73 calories

I mentioned in my last blog post that I’d be sharing some salad ideas.  Over the coming weeks, I plan to share some of my favourite salad recipes. From quick everyday lunches to more substantial salads that make a complete meal, these are the kinds of dishes I never seem to tire of.

This first salad is a carrot, apple, date, pecan and lime salad. It’s refreshing, colourful and has a whole lot of flavour and texture going on. The natural sweetness of the carrot, combined with a small quantity of chopped dates, works beautifully, whilst the coconut and lime juice add an almost tropical flavour. The pecans add a lovely crunch to the dish.

I tend to make a batch of this and serve a small portion alongside other salad dishes I prepare, along with a regular green salad. When I say “green” salad, that usually consists of lettuce, cucumber, celery, red onion, red pepper, radish, apple, tomatoes and coriander.

The beauty of salads is that they can be prepared in advance, are easy to transport for a day out, and take quite a while to munch and crunch through, which somehow makes lunch feel like a much more leisurely occasion.

Carrot, apple, date, pecan and lime salad

Preparation Time:      10 minutes

Serves:                        8

Calories per serving:  72.3

 

Ingredients

Raw Carrots, Peeled        –  500g

Dates, Dried                     –  35g

Pecan Nuts, Halved        –  25g

Desiccated Coconut        –  15g

Lime Juice, Fresh           –  1 Lime Juiced/50ml

Eating Apple, Fresh       –  1 Apple /120g

Fresh Coriander             –  1 Bunch/20g

 

Method

Peel and coarsely grate the carrot. Core the apple, cut into bite-sized pieces.

Roughly chop the dates and pecans. Juice the lime. Chop the coriander.

Combine all the ingredients and mix thoroughly to ensure everything is evenly coated with lime juice.

Store in a sealed container in the fridge.  This will store for around 5 to 6 days.

Nutrition Data Per Serving

Calories (kcal)            73

Protein (g)                  1.1

Carbohydrate (g)         9.0

Fat (g)                         3.6

Fibre (g)                      2.5

Fruit & Veg                 1.3

Courgette, pea and mint crustless quiche – 200 calories

It’s been a while since I’ve shared a recipe with you — and this one has quietly become a regular in our kitchen over the past few weeks.

It’s quick, easy, and wonderfully versatile. It keeps well in the fridge, can be enjoyed hot or cold, works just as well as a snack as it does alongside a main meal… and if you’re organised enough, it even freezes beautifully (though that’s a big “if” in this house!).

The combination of peas, fresh mint, and salty feta is just perfect — simple flavours that really deliver.

The courgette adds a lovely bit of crunch and texture, while also bulking the quiche out to make it nice and deep. A small portion is surprisingly filling!

Perfect to pack up for a picnic or a packed lunch.

Why not give it a go and let me know what you think?


Courgette, pea and mint crustless quiche

Preparation Time:          10 minutes

Cooking Time:                 35 minutes

Serves:                               12

Calories per serving:       200

 

Ingredients

Courgette, Raw               –   500g

Eggs, Medium                –   6 Eggs/310.2g

Cherry Tomatoes           –   6 Tomatoes/90g

Baking Powder               –   1 Tsp/2g

Olive Oil                          –   110ml

Frozen peas                    –   105g

Fresh Mint                      –   3 Tbsps/4.8g

Plain Flour                      –   120g

Feta Cheese                    –   150g

 

Method

Preheat the oven to 180 degrees.

Coarsely grate the courgette, halve the tomatoes, and chop the fresh mint.

Beat eggs in a large bowl, then mix in flour, baking powder, and chopped or crumbled Feta.

Add all the remaining ingredients except courgette and mint; stir well.

Fold in the grated courgette and chopped mint.

Pour into a well-greased shallow dish, top with the halved tomatoes, and bake for 30-35 minutes until firm.

Cut into 12 equal portions and remove from the dish as required.

Nutrition Data Per Serving

Calories (kcal)                 200

Protein (g)                       7.6

Carbohydrate (g)           9.5

Fat (g)                             15.0

Fibre (g)                          1.1

Fruit & Veg                     0.8

Leek, mushroom and nut Wellington – 590 calories

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 17 weeks, 2 x 5mg

Another good week… I’m a little late posting an update as I have been celebrating my birthday (63!) and my sister and brother-in-law are staying for five days.  They live about a 3-hour drive away, so we are treating their stay as a mini-staycation and have been enjoying days out.  We were joined by my daughter and her boyfriend for two days – they travelled all the way from Leeds (about 4 hours away) to join in the birthday celebrations.

These included a boat trip along the River Thames, a lovely walk in the sunshine along the river to Caversham for lunch at Vegivores, a vegan restaurant, and a morning trip to a local museum – The Museum of English Rural Life.

Food choices have been good – I prepared all of our evening meals in advance and put them into the freezer.  A fish pie, a carrot, lentil and beef bolognese and a Moroccan spiced minced lamb with stuffed roasted peppers.

We took packed lunches (salad for me) and our vegan restaurant lunch was carefully selected – a vegan macaroni cheese and delicious tahini crunch salad – shredded rainbow veggies, tahini dressing, sesame, mint and lime.

 

Of course, there was (birthday) cake, homemade butternut squash spiced cake.  I enjoyed one slice, and the rest was eagerly consumed by everyone else over the staycation.

I took 2 x 5mg injections from my 10mg pen 5 days apart.  I could feel hunger pangs returning on day 4!

I realise the feeling-hungry sensation was a daily occurrence before Mounjaro… and I most certainly don’t miss it.

As the maximum effect of the injection occurs around 48 hours after administration, it’s helpful to time it before the food noise becomes too overwhelming and hunger pangs become too unbearable.

Weight loss this week – 600g (approximately 1.3 lb), so my current weight is 61.4kg, down 10kg from my starting weight on June 2nd.

Just 4.4kg away from my target weight.

Beetroot and carrot fritters – 56 calories each

I like to think I am a bit creative and adventurous when it comes to my cooking.

I had a batch of grated carrot and beetroot in the fridge that I had been eating with my salads during the week.  This needed to be used up to save it being wasted.

I searched the internet for suitable “carrot and beetroot fritter” recipes and whilst none appealed particularly, they inspired me to create my own version.  I served them alongside a surprisingly tasty yogurt dressing made from Greek yogurt, lemon juice, a teaspoon of strong horseradish sauce and a teaspoon of mint sauce.  This dressing offset the sweetness of the fritters perfectly.

Don’t judge me – I served this up with a couple of boiled eggs for added protein – and that worked well!

Preparation Time:           10 mins

Cooking Time:                  10 mins

Makes:                                7

Calories per fritter:          55.6

 

Ingredients

Beetroot, raw, peeled and grated                    165g

Carrots, raw, peeled and grated                        95g

Red Onion, raw, peeled and grated                  37g

Parsley, Fresh, chopped                                      10g

Plain Flour                                                             30g

Medium Egg                                                          1 Egg/56g

Olive oil, for frying                                               15ml

Method

Coarsely grate the carrot, beetroot and onion and combine.  Chop the parsley and add to the mixture, stir through.  Add salt and pepper to taste.

Sprinkle the flour over the grated vegetables and stir through until absorbed. Whisk the egg in a cup and then add to the vegetables and stir to combine.

Heat the oil over a medium heat in a large frying pan.

Add spoonfuls of the mixture to the pan, shaping into a round and flattening. Fry one side until golden and then carefully flip to cook the second side.

These will keep in a fridge for 2-3 days.

Nutrition Data Per Serving

Calories (kcal)                55.6

Protein (g)                         1.9

Carbohydrate (g)             5.6

Fat (g)                                2.9

Fibre (g)                            0.9

Fruit & Veg                     0.5

Black Bean Chocolate Truffles – 40 calories each

Let’s face it, most of us have a sweet tooth and those sweet “treats” that we so love are often some of the most highly processed, refined sugar dense calories that you can find!  Very rarely can one derive any benefit from the ingredients.

Determined to allow myself to indulge in sweet treats – I’ve been on the search for tasty treats that offer some nutritional benefit.

These are amazing!  Who’d know that they contain beans!

 

Black Bean Chocolate Truffles – 90 calories per bite

 

Preparation Time:                    5 mins

Cooking Time:                          N/A

Serves:                                       20

Calories per serving:               40 per truffle

 

Ingredients

Oat Flour                                                 30g

Dates, Soft, Pitted                                 125g

Peanut Butter Powder, PB Fit            25g

White Miso Paste                                  1 Tsp/5g

Vanilla Extract                                      1 Tsp/5ml

Cacao Powder                                        25g

Black Beans, Tinned, in Water          1 Can/240g

Method

Drain and rinse the black beans.

Place everything into a food processor and blitz until a nice doughy ball has formed. If your dates are too firm, microwave for 10-15 seconds until softened.

Roll into walnut sized truffles and optionally roll them in cacao powder for that tempting truffle look!

Nutrition Data Per Serving

Calories (kcal)                           39.9

Protein (g)                                    1.8

Carbohydrate (g)                        5.6

Fat (g)                                           0.4

Fibre (g)                                       3.2

Fruit & Veg                                 0.4

 

Flaxseed Carrot Cake Pancakes – 90 calories each

 

Okay, okay…. I might just be a little addicted to this flaxseed pancake recipe – but it’s pretty healthy, contains plenty of fibre and you can add grated vegetables to make it lower in calories.

One of my favourite cake recipes is carrot cake.  So todays flaxseed variation turned the basic pancake recipe into “Flaxseed Carrot Cake Pancakes”.  Served with cream cheese, chopped walnuts and pecans and a tiny drizzle of maple syrup.  These really didn’t need much sweetening, thanks to the dates that were incorporated into the batter.

These are super filling.  The recipe makes 8 pancakes, but 3 per person is adequate.  I didn’t struggle to eat the fourth!

Flaxseed Carrot Cake Pancakes – 90 cals

Preparation Time          10 mins

Cooking Time:               10 mins

Makes:                             8 pancakes

Calories per serving:     90

 

Ingredients

Oat Flour                                                  45g

Spelt Flour                                                40g

Linseeds, Freshly Milled                        7g

Baking Powder                                         1 Tsp/2g

Bicarbonate of Soda                                 ½ Tsp/2.5g

Peanut Butter, Powder, PB Fit              2 Tbsp/12g

Cinnamon, Ground                                  1 Tsp/3g

Butter, Salted                                           15g

Milk, Whole                                              130ml

Eggs, Free Range, Medium                    1 Egg/50g

Dates, Deglet Nour                                  34g

Miso, Paste, White, Yutaka                    2g

Carrots, Peeled                                         125g

Method

Peel and coarsely grate the carrots. Chop the dates in half, removing stones if present. Liquidise the egg, dates, milk, miso and butter in a blender to form a frothy liquid.

Mix all the dry ingredients (apart from the grated carrot) in a large mixing bowl.  Add the milk mixture to the dry mix and thoroughly combine.

Add the grated carrot and stir through. Leave for 2-3 minutes.

Preheat a large frying pan over a medium heat. You want the surface to be hot but not too hot – the oil shouldn’t smoke when it makes contact with the surface.

Lightly oil your frying pan (I use coconut oil) and pour half ladle measurements of the batter onto the pan. There should be 8 pancakes (as recipe is written). Best to cook them in two batches of four.

Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.

Cook for 1-2 minutes more on the other side and then top with whatever else you please.

Serve topped with full-fat soft cream cheese, chopped walnuts or pecans (or a combination of both) and a drizzle of maple syrup.

Will reheat well the next day in the microwave.

Nutrition Data Per Serving

Calories (kcal)          90.4

Protein (g)                  3.4

Carbohydrate (g)        8.9

Fat (g)                        3.5

Fibre (g)                     6.6

Fruit & Veg                 0.4

Flaxseed carrot cake pancake – topped with cream cheese, chopped walnuts and pecans and a drizzle of maple syrup

Moroccan Lentil and carrot salad – 272 calories

Moroccan Lentil and carrot salad – 272 calories

I have become totally obsessed with this salad and eating it alongside all sorts of things!  The dressing is lovely, a combination of spices and a wonderful sweetness from the maple syrup.  It’s colourful and filling!

Serves 2 (generous portions)

Lentils, green, pre-Cooked, Drained           – 230g

Carrots, Raw                                                    – 95g

Celery, Raw                                                      – 1 Stalk/40g

Sultanas, Average                                           – 22g

Onions, Red, Raw                                           – 25g

Mint, Fresh                                                       – 2 Tbsp/3.2g

Olive Oil                                                            – 10ml

Juice, Lemon                                                   – 1 Tbsp/15ml

Vinegar, Balsamic                                           – 1 Tsp/5ml

Turmeric                                                           – ¼ Tsp/0.75g

Cinnamon, Ground                                        – ¼ Tsp/0.75g

Cumin, Ground                                               – ¼ Tsp/1.25g

Paprika, Smoked                                            – ¼ Tbsp/3.75g

Pepper, Black, Freshly Ground                   – ¼ Tsp/0.5g

Salt                                                                    – 1g

Dijon Mustard                                                – 1 Tsp/5g

Maple Syrup                                                    – ½ Tbsp/10g

Garlic Puree                                                    – 5g

Pecan nuts or toasted flaked almonds      – 20g

Method

Preparation: Peel and coarsely grate the carrot. Rinse and drain the lentils. Peel and finely chop the red onion. Cut the celery stalk into small slices.

Make up the dressing in a jam jar: Virgin olive oil, fresh lemon juice, balsamic vinegar, turmeric, cinnamon, cumin, smoked paprika, chilli flakes, sea salt, ground black pepper, Dijon mustard, maple syrup, garlic puree.

Combine the cooked lentils, shredded carrots, red onion, celery, mint, sultanas, and seeds in a large bowl.

Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.

Pour the dressing over the salad and toss to coat.  Taste and add more lemon juice, if desired.

Serve! I love serving pitta and hummus on the side. Leftover salad can be stored in an airtight container in the fridge for several days. I tend to add salad dressing to what I am about to serve as the salad will store better without the dressing.  The dressing can sit happily on a worktop in the kitchen for about a week (if it lasts that long!)

Nutrition Data Per Serving

Calories (kcal)            272.7

Protein (g)                      7.6

Carbohydrate (g)        28.1

Fat (g)                           13.9

Fibre (g)                        6.5

Fruit & Veg                   1.3