Unlardy

The Unlardy Project – end of week 6-7

Weight change this fortnight: 3lbs up (total loss 5.5 lbs) – disappointed in myself, but I guess it could’ve been worse. And I am refocused. Plus at the six-week tape-measure thing I’d lost two inches off my waist, which is a very good thing. Onwards and upwards.

Exercise this fortnight:  daily dog-walk (no time for gym!) and there were a couple of really long beach walks in addition.

What worked well/tip of the fortnight: Planning for meals out first and then fitting in what I’m cooking for lunch/dinner. Banning shortbread from the house completely over the Christmas holidays (I’m the one who likes it and everyone else isn’t fussed, so it wasn’t depriving anyone else!).

Bits where I had to think: Christmas. I navigated lunch perfectly (I was cooking, so I had turkey with all the trimmings and lots of veg, fresh pineapple for pudding, a small portion of cheese and crackers, a glass of wine and a Bailey’s coffee), but I made the mistake of having a glass of wine and a bowl of nibbles in the evening. (Brown food!!) I did have weekly points set aside for it, but I felt horrible the next morning because there was wayyyyy too much salt. And also sitting on the sofa next to someone who is scoffing stuff is the quickest way to derail myself 🙁 So I need to refocus and develop a strategy of having healthy nibbles in the house (home-made hummus and crudités would work – no breadsticks!)

What needs to change next week: need to go back eating food that makes me feel good, and exercising properly (and definitely stretching properly before and after the gym)

Mindset: I’m a perfectionist and I was so cross with myself for being stupid with the nibbles. (I tracked them, and that one bowl was as much as my greedy lunch!) The point here is to draw a line, refocus and carry on with what makes me feel good, rather than repeating past mistakes. The irresistible stuff is out of the house now, so that will make it easier!

Favourite/new recipe this week: Chickpea purée (based on a Moro recipe but I’ve halved the oil – loving the the cookbook my dear friend Michelle Styles sent me for Christmas) – serves 2 – nice as a side with meat or fish (or a big plate of mixed roasted veggies – currently very keen on butternut squash misted with oil, sprinkled with ancho chilli flakes and very thin slices of garlic, roasted for 40 mins; sliced courgettes, diced peppers and quartered mushrooms take 20 mins)

Ingredients:

  • 400g tin chickpeas, drained and rinsed
  • 1 small red onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 3/4 tsp ground cumin
  • 15 threads saffron, steeped in 1tbs boiling water
  • 2 tsp olive oil

Method:

Whizz the chickpeas with about 6 tbs cold water in a blender until smooth and roughly the consistency of slightly runny mashed potato.

Heat the olive oil in a pan, add the onion, garlic and cumin, and saute for about 4 minutes.

Add the chickpea purée and saffron infusion and simmer for 5 mins.

Season to taste and serve.

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