Uh oh. Naughty blogger alert. It’s been a very long time since I last blogged…an awkwardly long time, in fact. Can I just say in my defence though, a lot has happened in these last 18 months! Most importantly…
I got married!!
Actual married. In Walt Disney World, like we always dreamed, with 30 of our amazing friends and family. It was absolutely incredible and I will be doing a post shortly about the wedding itself as we’ve got all our professional photos back now, and if I’m honest I look for opportunities to share them wherever and whenever I can.
Here’s a sneak peek…
Another thing that happened was losing 2 stone and reaching my Slimming World target!
It took a year and a half but I hit target August 2016 and felt incredible on my wedding day in October. Yay!
I then ate all the food during our 3 week Orlando/Bahamas honeymoon food-filled bonaza, carried on during the run up to Christmas, over Christmas, and let’s be honest, after Christmas. So I have put some back on, but it’s totes manageable and I’m getting back into the SW mindset now after a few months being a lot more leniant. Which actually felt so good and enjoyable after being so strict for so long!
So I thought to ease myself back into blogging, I’d delve back into the archives and share some more of the Slimming World meals I eat regularly. Thanks to my keen Instagram usage I’ve got many a dinner documented, so it’s just a case of remembering what it actually was. I’m also going to share some of the awesome food we ate during our Christmas 2015 trip to Orlando where we planned our wedding, and during the wedding trip itself. While it’s not Slimming World (Obviously! Can you imagine, ‘Let me just work out the syns in this table-sized platter of 30 garlic shrimp, loaded mashed potato skins and butter drenched green beans.’) it was all delicious and needs to be shared. It’s all about balance anyway – I lost weight so I could look amazing on my wedding day and eat what I wanted on my honeymoon, but I couldn’t eat like that all the time as I think I’d possibly maybe die. Or at least weigh 70 stone.
Here we go, then!
First up is this delicious tomato and basil pasta. Quorn sausages are hidden underneath, and I topped it with my HEXA cheese, chopped basil and 1 syn of balsamic glaze. Easy, simple, delicious.
Curry fakeaway night! I used the Slimming World spicy tikka sauce from Iceland but it was quite thin and watery so I added some passata to thicken it up, and then a Muller light coconut yoghurt to make it more korma-esque. It was really nice after that! I used tinned mock duck and chickpeas as the protein, teamed with double carbs and a medley of speedy spinach and courgette. So good!
A classic SW breakfast! I believe this was created as a result of feeling slightly hungover one Saturday morning…oops.
SW arancini with roasted cauliflower, salad and spicy tomato sauce. I make the arancini using leftover Slimming World risotto, but it would work with just leftover rice too. I shape the cold, leftover rice into balls, add a cube of reduced fat cheddar or mozarella into the centre, and then shape the ball of rice around it. I then dip them in beaten egg, and again in breadcrumbs (2 slices of wholemeal bread blitzed up makes enough for 2 people’s worth of arancini – around 8 balls if you’re doing them this size) and bake them on a tray in the oven with a bit of fry light. They go all crispy on the outside and the cheese melts and it’s a thoroughly enjoyable experience!
This was butternut squash and bacon carbonara. The recipe is roughly the SW carbonara with quark and eggs, but I added roasted butternut squash which not only adds a lovely sweet flavour, but also bulks out the meal and ensures you’re getting that 1/3rd speed. Basically roast cubed bnut squash for about half an hour until it’s soft and getting browned, then stir it in with the sauce (quark, eggs, garlic, bacon, seasoning) and add it all to the pasta. So good. I need to make this again!
This was a breakfast/brunch recipe that I discovered last summer and basically made every weekend for about 6 months. It’s based on one of Joe Wicks’ Lean in 15 recipes – sweet potato cakes with spinach, sausace (or bacon) and a soft poached egg. I love it because it’s super easy and if you’re mega organised you can make 10 at once and freeze them, but I’m not so I didn’t. But one day I will. You just peel and cube 2 sweet pots, microwave them for 8 minutes, add chopped onion, garlic and seasoning, and shape them into patties. Dry fry them for 5 minutes or so until browned, wilt the spinach and add the chopped sausage or bacon (this can cook while you’re microwaving the sweet potato) and then poach your egg! So simple and so good – a great way of avoiding using your HEXB in the morning which is something I really struggle with as I live for toast/cereal/porridge/anything that requires a HEXB.
A typical work lunch for me! The big tub is couscous with veggies in, smoked mackerel in tomato sauce, and boiled eggs. I obviously add water to the oats once at work cause ain’t nobody got time for dry oats, and I keep a tub of Nutella in my drawer to add that all important chocolate hit to my porridge.
I went through a Cocoa Shreddies phase for a while and it was really good. This was a desk breakfast (deskfast?) with yoghurt, fruit and choc shot.
Until the next time! x