Thursday, 13-03-25

Hi, everyone!  Welcome to my blog where I talk about my ongoing Slimming World and associated health journeys.  At present, I am working to reduce my 'bad' cholesterol through diet, particularly using the Mediterranean way of eating.

What I have eaten today.

The sourdough pikelet was absolutely delicious and one I will definitely make again with my discard - and if I don't want it that day, it can freeze.

One healthy extra B (a bit less, in fact, but I can make it up with seeds later) and one syn for some spray evoo.

I set to making a nice big salad bowl, totally forgetting I had planned (and defrosted) soup.  That's now in the fridge for tomorrow.

The salad bowl was peppers, carrot, watercress, capers, tomatoes, cucumber, some bulgur wheat, mixed seeds and two sardines from a can and with some dressing drizzled over.

The seeds were the rest of my B and the dressing was three syns for the evoo content.

I used my usual recipe (see below) to make a burger for tomorrow night and meatballs for today, added to some of the tomato and veg sauce I made yesterday.  I was going to cook some extra veg but there was loads in the sauce so I didn't bother apart from adding some frozen peas to the sauce, I just topped it all with some cheese.

One and a bit As for cheese on top and in the meat mix and that, I think, was that!

Summary:

one and a bit healthy extra As

one healthy extra B

four syns

Tomorrow's meal plans:

B  fruit, yogurt and mixed seeds

L:  toastie and soup; fruit

D:  hm burger and chips, salad; fruit

Exercise:  rest day

The extra bit:

How I make burgers/meat balls

Ingredients to make one burger and six smallish meatballs.

100g under 5% mince (beef or pork)

one Aldi onion and rosemary sausage (or a Linda McCartney one)

one smallish onion, finely chopped and softened in spray oil, 90 seconds in the microwave

15g finely grated cheese - parmesan or cheddar

some garlic granules and herbs or  other seasonings to own preference

pepper (no salt as the cheese and sausage both have salt)

Place everything in a bowl and squidge it through fingers (or use a fork) until everything is well combined.
Make half into a burger and the other half into six little meatballs.  Store in fridge until needed.  Cook as you would any burger or meatballs.