Unlardy

The Unlardy Project: end of week 2

Weight change this week: 1/2 lb off (total 3 lbs loss)

Exercise this week: daily dog-walk; Wednesday cardio and CV circuits; (knee hurting Thursday and off to London Friday – walked a *lot* in London); Monday ‘chipper’ circuit and step circuit;

What worked well/tip of the week: Went through M&S with the barcode reader for the app – very interesting! Mostly I cook from scratch, but for days when we’re pushed for time then M&S ‘balanced for you’ meals are lower in points than the ‘count on us’ range 🙂

Bits where I had to think: in London on Fri and Sat, so used my weekly points to budget for it, had plain Skyr and fruit for breakfast, and thought about what I chose to eat while we were out. Home late on Saturday so we had a Chinese takeaway – I did manage to find something within my points ‘budget’ but I think in future it’ll be a ready meal in that situation (or frankly a grilled steak and salad would do!)

What needs to change next week: definiutely need to increase my steps on non-gym days

Mindset: I am trying very hard not to focus on numbers – I’ve focused well this week and am a bit disappointed that I didn’t lose a little bit more. But I did make myself go to the gym on a day when I really didn’t feel like it (last week’s skip was sensible because my knee was grumbling – is better this week). Struggling a little with work but didn’t resort to baking!

Favourite/new recipe this week: mushroom, spinach and chickpea curry (based on a WW recipe) – serves 2

image

Ingredients:

  • oil spray, to mist
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 inch piece of root ginger, peeled and grated
  • 1 red bell pepper, deseeded and chopped
  • 250g chestnut mushrooms, sliced
  • 1/2 a medium courgette, diced
  • 1 tsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp mild chilli powder
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 400g tin of chopped tomatoes in juice
  • 400g tin of chickpeas in water, drained
  • 160g baby leaf spinach

Method:

Mist a large pan with cooking spray, add onion and garlic and cook until softened, then add ginger, spices and tomato purée and cook for 2 mins.

Add the mushrooms and saute for 3 mins.

Add the chickpeas and tomatoes, simmer for 20 mins.

Add the spinach and stir through until wilted.

Serve with rice or naan bread.

[This was a hit with the house carnivore as well as the house vegan!]

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