Ever since I picked the Muller coconut & vanilla Greek style 0% fat yoghurt yesterday, I have been drooling at the thought of tasting it🤤
But it’s now time! The fruit has defrosted and is good to go… I’ve got the post work munchies and need something to see me though till dinner time!In the unlikely event that this isn’t going to be delicious enough, I’ve added a spiral of Maple Syrup (The Protein Works Zero Syrups, all flavours: 5 tbsp = 0.5 syns)..
Lunch today was more leftovers (cous cous is just one of those foods that keeps on giving, isn’t it? You think it’s just enough to feed two of you but turns out you’ve made enough to serve the whole street)
Harissa spiced roasted veg cous cous served with a quorn sausage & mixed beans in vinaigrette mix and a good speedy portion of green beans from the canteen!
Another day dawns and another breakfast beckons! Can you guess what I’m having today? It’s another 2 course one (why? Because I can 😂)Part 1: red grapefruit sprinkled with sweetener (my preferred brand is Sukrin Gold from Holland & Barrett. It’s a syn free natural brown sugar alternative and is delicious) that’s my speed option to kick start the day, this will be followed by my Elfy Eating breakfast box, it’s my tasty, breakfast in a box that is great for eating at your desk in work (though be prepared for comments if, like me you love a boiled egg or two 😂)The ingredients can be whatever takes your fancy. My preference is low fat quorn sausage, boiled eggs, tomatoes, spinach and sliced pickled gherkins (trust me, it works) and all topped with a generous glug of Hellman’s fat free vinaigrette..
Supper has to be the bestest time of the day and I like try and save my healthy extra b for my end of day treat.
It keeps me on track all day, knowing that I have a tasty treat to look forward. More often than not it’s with a cup of tea and the latest tv drama!
Tonight I had a bacon & feta roll (Warburtons sliced wholemeal roll = heb) with a catch up on this weeks “Mutiny” – gutted that I missed Ant have a fall out (of his undies that is 🙈) but I thought the boys may object if I rewound it to take a closer look…
I’m experimenting tonight! Cajun hasselback potatoes stuffed with bacon & feta – in theory these sound amazing BUT I’m winging it just using my imagination, so let’s see how they turn out 🙈
Slice through 3/4 of the spuds (place in a wooden spoon to stop cutting fully through) and place in an oven proof dish.
Mix Cajun seasoning with a bit of water to make a paste and brush over the spuds (try to get into the slices). Cover with foil and cook for 30 mins at 200*. After 15 mins, add a bit of water to the bowl and continue to cook, covered.
Meanwhile, cut bacon into small squares and crumble the feta. After the 30 mins are up, remove foil and pop the bacon evenly between the slices and respray with frylight.
Pop back in the oven (no foil) and cool for a further 30 mins until cooked – 10 mins before the end, sprinkle the crumbled feta over the spuds 😋
Serve and enjoy (uses healthy extra a – 65g reduced fat/light feta)
Most of my regular FB followers will know that I am a leftovers lover.
It’s so handy that they’re only 3 of us to cater for at home because that means most days I get to have the leftovers for my lunch 😋
Today is no exception! I have leftover harissa spiced vegetable cous cous and I’m having them with low fat quorn sausage, sliced giant spring onions & mixed beans in vinaigrette (Sainsbury’s own) and I couldn’t resist a portion of broccoli from the staff canteen…
1 chicken stock cube/pot
2 tbsp medium curry powder
2 tbsp coriander flakes
1-2 tsp chilli powder
1 tsp cumin
1 tsp umami
1/2 tsp celery salt
Place all the ingredients except the spinach into a slow cooker and mix well. Cook on low for 6 hours. Add the spinach for the last hour. Once cooked the turkey fillets will break up nicely using the back of a spoon.