Weigh In Week 3

Weigh in day already!!  I was hopeful this week as I’d planned ahead almost all my meals so I you could say I was planning for success!

After last weeks 1/2 lb off I made sure to increase my speed foods vs free foods so I made sure I had at least 3-4 different veg in my meals or fruit in between.

New meals I tried out this week was Butter squash & Coconut curry which was from this months SW magazine. Vegetable curries never appealed to me until I joined SW, I had a new-found love for spinach, greens, and lentils, it also helped me get creative in the kitchen.

Butternut Squash & Coconut Curry 2.5 syns per serving

The Butternut squash curry was absolutely delicious, I like my veggies chunky, they always help make a meal look hearty.  I added spinach to mine and served with rice, I used half a squash as I was cooking for 1 but gave me enough for 2 meals.  So I had the curry on its own as lunch the next day. (Recipe at the end of this post)

I’m mad about Mexican food so treated myself to a Tuesday Turkey Tacos day! Packed with loads of peppers and onions and fresh tomatoes in 2 stand and stuff tacos served with a salad… it was de-lish! (I did have pictures but they didn’t come out so well so apologies)

Again it was a week alcohol free and I’m not even craving it, however I am out on Friday night which I’m so looking forward to, the ankle is healed and I’m ready to have fun with the girls(though I think I’ll leave the heels at home)

So how did I do? I lost 1lb!! I’m very pleased with this week as I consciously made better choices, I was aiming for 2 but I’m fast approaching my least favourite time of the month!

I’m feeling hopeful about next week, Sunday I  discovered the wonders that it Aldi, which turns out is amazing for anyone following SW plan, I had their Ashfield Farm Minted Lamb Grillsteaks which was 6 syns for the 2, served with creamy mash and greens it was the perfect sunday dinner. Having looked into Aldi food I think I like the masses will be making the switch and picking up some SW friendly food.

That’s it from me for now lovelies, I hope to come back to you with more positive news.  I’d love to hear what you’ve been making this week, I’m always looking for inspo and hope I can share some with you all.

I’ll leave you with recipe for the curry I made last week, if you do make it, be sure to get in touch or if you’re on instagram tag me in so I can see your delicious meals!

Until next time lovelies!

N

xoxo

Butternut Squash & Coconut Curry

Serves 4

Low Cal Cooking spray

1 Butternut squash, peeled deseeded and cut into chunks

1 Onion, chopped

2 Red peppers, deseeded and cubed

2 tbsp mild curry powder

200ml Reduced fat coconut milk

Salt and pepper

Coriander to garnish

  1. Spray a wide frying pan with low cal cooking spray – place over a medium heat.  Add all the vegetables and curry powder and stir fry for 3-4mins
  2. Add in coconut milk and bring to boil then reduce to a simmer, cook through approx 25mins or until squash has softened meanwhile prepare your rice accordingly.
  3. Divide rice and curry into 4 bowls, garnish with coriander and serve.

*I stirred in spinach leaves just before the end and served immediately but you could pretty much add any of your favourite veg!

 

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