Damage Control

Mid way through 1200 fortnight January.


I've stumbled a few times, not quite kept the weekly total under what it should be, but to be honest with you, it's such a wrench from my normal eating that as long as I'm keeping it well below 1400 per day, I'm ok with it :)


I've started to play a little bit with vegetarian food.  Meat seems to be the one thing that adds an insane amount of calories to my meals. Don't get me wrong, I'm not turning vegetarian, I'm merely commenting on my lack of control when faced with an entire leg of lamb (mmmm leg of lamb) so I'm thinking it would be nice to be able to have a few meals a week/month where it's only veggies in the dinner.  Good for fibre intake and a massive calorie dip per meal! 


So I've bought Hugh Fearnley-Whittingstall's "Veg Everyday" cookbook and last night I made the Cauliflower and Chickpea curry from it for myself and dearly beloved.  Very very nice indeed!! Lot of experimenting required :)


Calorie deficit/surplus for the week were:
Monday : -586 - oops
Tuesday : 14
Wednesday : 62
Thursday : 111 
Friday : 148
Saturday : 16
Sunday : -149


Calories Burned for the week in exercise : 1265


Good to be back into it again :)


This week has started off well, I've got some new toys that I'm going to have a play with today and will tell you all about next time (can you say heart rate monitor?! wooooooo!)


Hopefully next week's weighin will show me back to pre christmas weight (am still a bit over that 12 stone 11.75 pounds, but not far!)


Hope 2012 is going well so far ;) 

Halloween Target Day

Well, it's the first target after the ultimate target. 


Things have slowed down to a canter and I have achieved what I wanted to achieve today.


Slowly but surely, it's all going in the right direction. Did I mention slowly?


Anyhoo....


This morning LRD stepped on her scales and the numbers said:

13 Stone 6.5 pounds

So that's nice, I'm more or less back at what I was just before I went off to Italy on holiday and ate all of their produce.

I really would have liked to have had more off, but I went to a party on saturday night and drank wine. Naughty, naughty wine. Also ate cake. Naughty, naughty cake.

So I'm not distraught about the slow burn really, I know what I did and didn't do, so yeah. All's well.

I've set myself the next target as you'll see on my twitter page: http://twitter.com/lastresortdiet 

Next target is for a wedding that I'm going to on the 10th of December, so, I'm really gonna work hard and try to get 6.5lbs off by that Monday the 5th December, which will get me to the 13 stone boundary (dammit I want to get to that number so much!!).

An extra treat for you today!

Pumpkin and Vegetable Risotto - Serves 2 gluttons like me and Dearly Beloved - Serves about 3 - 4 normal humans:

Half an Edible Pumpkin - Peeled and chopped into pieces approx 2 inches

3 Cloves of Garlic - Peeled and Crushed with the back of a knife

150g Risotto Rice

Approx 1 Litre Stock - I used Chicken stock

1 Courgette - Roughly Chopped

1 Red Onion - Chopped in Rings

1 Red Pepper - Roughly Chopped

1 Can (410g) Haricot Beans 

Large Sprig of Sage chopped

Salt and pepper

Glug of Olive Oil

Knob of butter

Glass of white wine

Preheat the oven to approx 180 degrees Centigrade

Place the Pumpkin and the Garlic in a roasting dish and cover with some olive oil, half of the sage and some salt and pepper to season. Put into the oven for 10 minutes.


After 10 minutes add the Courgette and Red Pepper to the dish and cook for a further 10 minutes.


At this stage make up your chicken stock and place in a pot on a low heat to keep it warm.  


In another pot, melt the butter over a medium heat and add the rice to it once the butter has melted. Stir till the rice is coated and warmed through. Add the glass of white wine, stir till the white wine is encorporated.


Add the Red onion to the veggies.


Add the stock a ladle at a time stirring over a medium heat till half the stock is used.  Add the beans and stir more.


Continue with the rest of the stock a ladle at a time till the rice is no longer absorbing and has gone nice and soft.


Take the vegetables out of the oven when ready (this may be before the risotto rice is ready, so keep an eye on it!) 


Add the rest of the sage to the veggies, then add the veggies to the rice.


Stir


Add parmesan and seasoning to taste. 


Enjoy!


I made this tonight. It was darn good :)