|A soggy chicken garden|
But yesterday I took an even bigger step and joined Slimming World online.
Firstly here are the reasons, my best pal Audrey is a member has lost tons of weight but she (like me) is a huge foodie and loves being able to eat tasty meals, no funny meal replacements, counting systems or drinking lemon and maple syrup water for a week. Secondly, I need to lose about a stone, my BMI is 27 which means I am at risk from over weight health issues. Thirdly, this year is a BIG birthday year for me as I will turn 50 soon, time to get a bit of middle age spread under control or forever wear elastic waisted clothes! Fourthly, we have a family skiing holiday in March, I have about 60 days to start exercising and get my legs as strong as possible as last year I only managed to ski for half the week (after my knee operation that year). So there you go, there are some of my reasons for diving in.
|My Moroccan Veggie SF soup|
Moroccan Veggie soup
1 onion chopped
2 celery sticks chopped
Fry light spray oil (6 sprays)
3 garlic cloves, crushed
2 tsp cumin
1 tsp cinnamon
1 tsp sweet smoked paprika
pinch of dried chillies
1 tin of chopped tomatoes
1 small butternut squash, peeled and chopped into small chunks
2 potatoes, peeled and chopped
1 tin of chickpeas
1 green or red pepper chopped (or both or a chopped courgette!)
a handful chopped parsley or coriander
1 dollop (about a large teaspoon) of 0% Total greek yogurt to serve.
In a large soup pan, spray the Fry light and quickly fry off the onion and celery, once it has started to brown add a couple of tablespoonfuls of water to let it 'steam' until soft. Now add the spices and garlic and stir around until everything is mixed in. Now add the tinned tomatoes, squash, potatoes and chickpeas. Season with some salt and pepper and then bring everything up to a boil and add enough water to cover the veg (I swill out the tomato can and chuck that in).
Let this all simmer away with the lid on for about 30 minutes, at which time add your extra veg, peppers or a courgette (I did this today as I didn't have any peppers). Simmer for another 10 minutes, you want the root veg to be soft but the 'extra' veg to still have a bit of crunch. Check your seasoning before you serve and add the chopped herbs. Serve in bowls with a dollop of yogurt on top.
This makes enough for at least 6 people to eat for a hearty lunch or for me to eat some now, and freeze the rest for later.
One final sad note before I go, yesterday the world lost an amazing human being, the enigmatic and wonderful David Bowie. As a child in the 70s and a teenager in the 80s his music was the soundtrack to my life and it still is as we have shared his music with our children as they have grown. I joined the rest of his fans around the world spending the day in tears for his loss. Rest in Peace, David Bowie. The stars look very different today.