Weigh In Saturday

Well I did it I broke through a real mental barrier this week with a loss of 500g it's taken me into the 70's - this is new territory for me as I have never weighed this in my life!

Another pb was that I ran 5km in 32mins this morning at training - my first of 5km in a row so happy with that - it's moving but it's slow going but I knew this would happen you can't loose so much weight without it slowing down at the end.

Warm Organic Vegetable Salad

I had become slack with getting my organic veggies as the shop around the corner has hours that don't suit me - so I went looking on Google and found a Melbourne based company that delivers organic fruit and veg ( I will blog about them later). I ordered a $70 fruit and veg box to test the waters as I had no idea what I would get for $70 and I found myself very surprised by the volume I received.

I spend Monday night at my parents house and get home Tuesday night - I didn't have any meat to cook so I had a lookie in the crisper and this is what i came up with:

Warm Organic Vegetable Salad

Ingredients:

• 5 florets Broccoli
• 5 florets Cauliflower
• 1/2 cup chopped pumpkin ( jap or butternut)
• 2 handfuls of baby spinach leaves
• 1 small brown onion thinly sliced ( mine was slightly bigger then a golf ball so I used it all but if it were normal size I would have used 1/4)
• small handful of raw slithered almonds
• 25g marinated goats feta

Method:

• Chop the the pumpkin into cubes and pop on baking paper with a little spray of olive oil and cook in a 180° fan forced oven until browned - half way through cooking add your sliced onion
• While the pumpkin is cooking blanch the Broccoli and Cauliflower in boiling water ( I do it for about 6mins so it's still crunching but not raw)
• Once the Broccoli and Cauliflower is cooked drain and pop in the over with the pumpkin and onion
• I toasted my almonds in a non stick pan over a medium heat until browned
• Dice your feta up ( I do it into small pieces so I can get it through the whole salad but if you like chucks feel free to have bigger pieces)
• Now because you are using marinated feta I used 2 teaspoons of the feta oil to dress my spinach leaves so I didn't use any other dressing and the feta is salty so you don't need to add any salt - but if the marinated feta isn't to your liking use any dressing you like.
• Add your almonds to the spinach leaves along with the feta and toss, once your ingredients in the oven are cooked add to the salad, toss and serve immediately 

You may wonder why I added the broccoli and cauliflower to the over after I blanched it, personally when having a salad like this I like to add the roasted taste to all the veggies , there is something about the taste of veggies cooked in the oven that is super tasty and really satisfying.

I didn't add the calorie count for this dish but I would say it's roughly 250 - 300 calories as whole, I really should work it out!

This dish is 100% organic and it was super tasty.

Kelly's Spag Bol Sauce

This has been years in the making, playing with flavours and having it jam packed but also suitable for the children as well. This sauce does need a bit of love and attention and it's not a sauce that you can make in 10mins - I call it a labour of love :)

Ingredients:

• 2 tbs Olive Oil
• 1 Organic Brown Onion
• 1 tbs Crushed Garlic
• 500g Organic Mince
• 150g Speck ( Available from most supermarkets where the cheese is found)
• 250ml Red Wine
• 1/3 cup Tomato Paste
• 1 x Jar Organic Pasta Sauce
• Mixed Italian Herbs 
• 100g Split Green Olives

Method:

• Heat a heavy based saucepan on the stove, once hot add your olive oil turn down the heat to medium and add your onions and garlic ( reducing the heat avoids burning the olives and garlic)
• Sautee the onions on medium heat until they are translucent - this means they are cooked and have a sweeter taste ( nothing worse then raw onion in a sauce)
• Once the onions are translucent add the speck and cook on medium until the speck has a nice brown colouring ( around 10-15mins) 

Onion, Garlic and Speck

• When the speck is browned you can add the mince and cook until browned, add your herb mix and stir.
• Add in your tomato paste and cook off for about 5mins and then turn your pan up to a high heat and once super hot add your Red Wine - you need it on a high heat to cook off the alcohol but the flavour of the wine remains.
• Once the wine has reduced a little add your pasta sauce and stir - it will look a bit sloppy but this is normal, turn your heat down so the sauce is at a slight simmer , cover and leave for 60mins - you will need to stir occasionally.

 

 

Sloppy Pasta sauce

Finished sauce - you can see how thick and rich it becomes

•  I add the olives in once the children's servings are gone but if you want yours to have olives feel free to put them in when you add your pasta sauce.

 This sauce is divine and my kiddlets hoover it up - I don't eat pasta so I serve the almost husbands and I on a bed of lettuce ( it actually taste's really good) this isn't a low fat dish so I make sure I only have a small serve of the sauce.

Weigh In Saturday

Well it was that time again - I am beginning to dread getting on the damn scales, I find that I start stressing over it on Wednesday and it leads all the way up to Saturday morning.

I had a goal to lose 600g as it put my weight at an all time low and breaking through a major barrier but alas it wasn't to be I only lost 500g. I know I should be happy slow and steady weight loss I feel is the key to long term success. I just find it frustrating that I obsess about it at times and tbh I have been on track with exercise ( clocked up 17km running in my 5 PT sessions) and food wise I have resisted every temptation thrown at me.

Never fear I won't be giving up and I know next week I will break through my barrier and be in all new territory and you know what as much as I am shattered today, I am super excited about what's to come.

Busy Bee

Oh my gosh where to start - I do apologise for not posting in the the last week.

In the last 3 weeks I have had 1 Bridal shower, 4 birthdays , a Christening , a Wedding and a BBQ at our house to introduce a few people in our bridal party that don't know each other.

Each event has been wonderful and I feel somewhat proud that I was able to limit the "naughty" food and lost weight.  I had plenty of positive comments and encouragement from people whom I haven't seen in up to 5 years.

I don't know about other mum's out their but sometimes I feel like a social misfit, I used to be out all the time but since having children and settling down I don't go out so much anymore. At times I can feel rather awkward and uncomfortable in a group situation when topics are brought up that I am rusty on or have no contact with like working outside the home.

The wedding we went to was that of a good friend of mine who I have known for 17 years, we have had our ups and downs but we have always come back together like no time has passed. I found I was more emotional then I thought possible and it lead me to think of my own day that is only 10 weeks away. I wondered how I would be able to maintain my composure when walking down the aisle and saying my vowels - if I am honest I get teary just thinking about it.

I love to be busy but gee the last 3 weeks have been manic and I am looking forward to a somewhat quieter weekend coming up. Here is a pic of Dave ( my almost husband) and I at the wedding.

I love this photo - we have so little together and I think this is one that I am going to print out and frame.

I am working on a little craft project that I am rushing to finish so I will make sure I post some pics once I am done xxx

Weigh in Saturday

I know I know I have been quiet - things have been crazy here but I will be posting about that tomorrow night.

Being Saturday I weighed in this morning down 1kg so I was pretty happy with that given last weekend was very social and we had a wedding yesterday.

Chicken Salad

I eat this meal 3 times a week - it's quick and easy and tastes divine.

Ingredients:

100g Chicken - I use thighs as they don't dry out.
1/2 cup Rocket
5 slices of cucumber
10 slices Red Capsicum
10 Slices Green Capsicum
1 tbs Praise Deli Style Honey & Dijon
2tbs Woolworths All Purpose Seasoning 

Ok so the secret to making it more tasty good old Woolworths All Purpose Seasoning - I use this for flavouring - it tastes divine and it works a treat on Roast Chicken.

Method:
1.Slice your chicken into thin strips and season and cook in a non stick fry pan.
2. While your chicken is cooking chop up all your salad ingredients and toss in a bowl with the salad dressing.
3. Place your salad on a plate and top with cooked chicken.