Weight change this week: 2 lbs down (total loss 5 lbs)
Exercise this week: daily dog-walk; Wednesday, weights and CV circuit; Friday, ‘chipper’ circuit and step circuit; Monday, ‘chipper’ circuit and step circuit
What worked well/tip of the week: planning ahead for last-minute meals out
Bits where I had to think: looking at menus and making sensible choices!
What needs to change next week: definitely need to increase my steps on non-gym days.
Mindset: very pleased with the results so am keeping going
Favourite/new recipe this week: Enchiladas (based on a WW recipe) – serves 4
- 300g chicken fillets (or 400g block of tofu)
- 1 small red onion, sliced
- 1 red (bell) pepper, sliced
- 1 clove garlic, finely chopped
- 1/2 tsp ground cumin
- 1 200g can sweetcorn, drained
- 1 400g can kidney or black beans, drained and slightly mashed
- 300g passata
- 4 wholemeal tortillas
- 100ml reduced fat sour cream
- 40g grated parmesan
- oil spray for misting
Bake the chicken fillets (or cubed tofu) for 20 mins at 180 degrees C. Shred the fillets once cooked
Meanwhile mist a large pan with oil spray, saute the onion, garlic, pepper and cumin.
Add 200g of passata, the beans and the sweetcorn, and simmer for 5 mins.
Divide the veg mixture between the wraps, top with chicken (or tofu), roll them up and put in an ovenproof dish, seam-side down.
Mix the remaining 100g of passata with the sour cream, pour over the top, and sprinkle the cheese over.
Bake at 180 degrees C for 20 mins; serve with salad.