Monday, 27 April 2009

Reformed Crispaholic

It's that time again, the second month anniversary since I started my diet. In the first four weeks I lost 19.8 pounds (9kg). In the second four weeks I lost... wait for it... 14 pounds (6.5kg) - just a stone. Boy do I feel slightly better for it and although I haven't started an exercise regime in earnest yet (walking) I am moving around quicker and I am starting to get some energy back.

A A Milne once said, "The proof that God had a weird sense of humour is that, having invented the sublime mystery of haute cuisine, He went and gave it to the French!"

What's just as amazing is that the taste buds seem to have come back - I hear the same story from reformed smokers. I've found food again and haven't had one single packet of crisps or a glass of milk or biscuits - all my favourites. 'Hi I'm Rarelesserspotted and I'm a crispaholic, milkaholic and biscuitaholic,' - applause and shouts of 'yeah... ride on... go for it." I never much liked a lot of chocolate so it hasn't been too difficult but thanks go to my wife for making sure that we stay in the routine of counting what we have at the end of the day in a little book and for planning better for the following days in so far as shopping and meals is concerned. She doesn't need to lose weight but as a benefit of us both following the diet, she's lost 5 pounds (2.25kg) although it helps her that she uses the 'Wii fit'.

So, here's a recipe for roast vegetables, just a little sweet tasting which has been the plank of all our roast and meat meals rather than having a load of roast potatoes.

Roast Vegetables (serves 4)

One sweet potato (peeled and diced into cubes);
One small butternut squash (peeled de-seeded and diced into cubes);
One large parsnip (scraped and diced into cubes);
Half a turnip or swede (diced into cubes);
One large red onion (quartered) or substitute an ordinary onion if preferred;
Two Courgettes (sliced);
Mushrooms (peeled and quartered);
Clove of garlic (crushed) - optional.

Ground pepper for seasoning.
2 tablespoons of olive oil.

Put aside:

8 cherry tomatoes left whole.


Prepare all your vegetables as described and except the tomatoes, place them in an ovenproof dish. Season with ground pepper and drizzle on the olive oil.

Place at the top of a preheated oven, uncovered at 220 degrees or a high gas setting and roast for around 45 minutes. Take out of the oven and stir and then add the cherry tomatoes. Put back in the oven for another 15 minutes. Serve piping hot and enjoy!

"I'm already two years ahead on my daily fat allowance. I'm looking for skinny people to see if I can borrow theirs."
Jo Brand, comedienne

Having rain here today for the first time in a long time, and just after I spend two days over the weekend with the sprinkler on the grass to water in the weed & feed!

Chat soon


1 comment:

  1. Well done that's brilliant....I want a wii fit!