turkey thigh

Mounjaro Journey – Week 33 (5mg every 5 days)

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My social week was lovely… but exhausting. One of those weeks where the diary is full, the conversations are great, and by the end of it you’re very ready for some quiet time.

My meal out was a bit disappointing — well, the food was. The service was wonderful, and the company of my fellow Trustees even more so. It’s always lovely to have the chance to chat properly and get to know everyone better.

I chose a sirloin steak with pepper sauce. It was… mhhhhh. Not great. The triple-fried chips, however, were excellent, so not a total loss!

My favourite meal this week was at home: a sticky turkey mince with baked sweet potato. Turkey mince can be dry, flavourless and frankly a bit uninspiring, but a recipe I found and adapted elevated it to a whole new level. Even better, one portion contains around 27g of protein, making it ideal for anyone using GLP-1 medication or following a high-protein way of eating.

This coming week is much quieter on the socialising front — and honestly, thank goodness. I don’t think I could cope with too much more excitement right now.

I’ve also reduced my Mounjaro dose to 5mg every five days, and I’ll see how that goes for a while. I’m very curious to see whether lowering the dose has any noticeable effect on food noise and appetite suppression. One of the advantages of this approach is the flexibility — if I need to, I can always take my next dose a little earlier.

In other (unexpectedly exciting!) news, the extreme thirst that’s plagued me since starting Mounjaro seven months ago has suddenly vanished. Very welcome news, especially at night, when the thirst had me drinking… then visiting the loo… then drinking again.

Weight this week: 56.8kg (about 8st 13lb)
Last week: 56.8kg (about 8st 13lb)
Weekly loss: 0
Goal weight: 57kg (+200g)

As I’m maintaining now, that’s a perfect result.

Quiet weeks, good food at home, fewer side effects — I’ll happily take that combination.

 

 

 

Sticky Turkey Mince – 300 calories

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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