Hi, everyone! Welcome to my blog where I talk about my ongoing Slimming World and associated health journeys. I'm now in my target range, I have managed to reduce my 'bad' cholesterol by eating according to Mediterranean principles and the Slimming World structure and now I want to maintain this.
Back on schedule now after the Easter weekend.
What I have eaten today.
This bubble and squeak pancake worked really well - a good name too because it includes sourdough starter discard and my discard is a mix of my rye and white starters which I call Bubbles and Squeak!!
I'll post the actual recipe below in The Extra Bit
.
Roughly half a healthy extra B and one syn for half a tsp evoo.
Lovely home made lunch of tomato, lentil and veg soup with one little bit of the sourdough spelt and cheese focaccia.
The soup is syn free, the seeds are one syn but it is well nigh impossible to 'measure' the focaccia and I am certainly not going to not have it just because it doesn't fit into any specific SW slot. I'm going to call it one B and leave it as that.
Later on, I enjoyed an apple.
This was delish.
A big old salad, packed with vegetables and a delicious arrabbiata, packed with ditto.
Four syns for evoo used in cooking and two in the dressing. One syn for seeds, half a healthy extra A for the hard Italian cheese and I think that's it.
No room for any fruit.
Summary:
half a healthy extra A
one and a half (ish) healthy extra Bs
nine syns, all for healthy heart oils/seeds
Tomorrow's meal plans:
B: mushroom omelette, tomatoes and leaves
L: hm mushroom pate, toasted some-sort-of-bread, salad; fruit
The idea is to soften some mushrooms in a bit of evoo, add some philly light and some seasoning and then blend it all down to a sort of paste.
D: bean and vegetable macaroni cheese, side salad; fruit
- using the rest of the leftover cannelloni beans.
Exercise: Groove and walking
The Extra Bit.
Bubble and squeak pancake with tomatoes and mushrooms
What I used.
20g my sourdough mixed flour starter discard (or use 10g flour and 10g water and add baking powder)
10g buckwheat flour
one medium egg
a medium dollop of 0% Greek yogurt.
left over cooked cabbage and broccoli, quickly chopped into small bits (I used my little chopper)
seasonings - I used salt, black pepper, garlic granules and a pinch of chilli flakes.
evoo for frying
What I did.
I started warming up a non stick pan to medium heat and started off some spray fried tomatoes and mushrooms.
I whisked together the starter, flour, egg and yogurt, added the seasonings and the vegetables and mixed well together.
When the pan was hot, I poured in the whole mixture and spread it out. I cooked it for about five minutes before carefully lifting and checking the underneath for colour. When it was ready, I carefully turned it over to brown the other side.
When I was happy the both sides were cooked, I tipped it onto a warmed plate, topped it with a bit of brown sauce and added some cooked tomato and mushroom.
Moving on, next time, I will add a bit of bicarb or baking powder and I might very well cook the mixture in smaller dollops, spread a bit thinner.
It was filling and tasty, used up leftover veg but also included protein (egg and yogurt) and healthy wholegrains (rye and buckwheat)
In the pan. . . .
. . . and on the plate.
The whole lot looks and sounds delicious!
ReplyDeleteThanks, Rachel. It was all very tasty! xx
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