Week 30
Stayed the same
Total lost =68 1/2 lb's
Stats
Waist = 10"
Bust = 8"
Hips = 8"
Arm = 2"
Leg =2"
Neck = 1"
Total inches lost - 32"
 |
| BEGINNING |
 |
| SEPTEMBER |
LOST THE TRIPLE CHIN AND HAMSTER CHEEKS :-)
Dress sizes down = 10
After last weeks big one I am not surprised to stay the same this week. I got the tape out and the stats have moved by another 9 1/2" since the last measuring session in September.
It's a busy week with a new heating boiler going in at last, after 6 weeks of no heating it will be nice to be warm again. Looking forward to being able to get the Christmas decorations up, I normally have them up much earlier than this.
I thought I would share a few Christmassy Hints, Recipes and tips with you.
The first one is
Danger Foods at Christmas
look out for these temptations that look innocent enough but will add pounds and they are not even large portions of each item
|
Food
|
Weight
|
Calories
|
|
Mince Pies
|
2 (110g)
|
370
|
|
Crisps
|
1 packet (30g)
|
164
|
|
Christmas Cake
|
1 slice (70g)
|
249
|
|
Mixed Nuts
|
1 handful (40g)
|
256
|
|
Christmas Pudding
w/ double cream |
1 portion (100g)
1 serving (60g) |
329
269 |
|
Mulled Wine
|
1 glass (125ml)
|
245
|
|
White Wine
|
2 glasses (250ml)
|
185
|
|
Breadsticks
|
4 (28g)
|
110
|
|
Assorted Chocs
|
6 chocolates (60g)
|
268
|
|
Twiglets
|
1 serving (100g)
|
394
|
|
Sausage rolls
|
2 small (64g)
|
254
|
|
Pate on
French Toast |
2 servings (80g)
2 slices (80g) |
252
216 |
|
Total
|
|
3561
|
********************************
A British Tradition
Weight Watchers Points 1.5 per serving about 150 calories
Low-Cal
Christmas Pudding
Prep time: 35 minutes, plus overnight soaking
Cooking time: 6 hours
8 Servings per pudding makes 2 puddings
This version contains no added fat or sugar but is every bit as good as the traditional. It also fills a 2-pint/1.2-litre pudding basin or two 1-pint/600ml basins. For an extra-formal presentation, make the puddings in 8 individual dariole moulds and serve one per person.
Ingredients
75g raisins
75g sultanas
75g currants
250g dried apricots, pitted prunes and dried figs (any combination), roughly chopped
4 tbsp brandy, rum or medium sherry
100ml cold tea
1 tsp orange zest, plus juice of half an orange
1 tsp lemon zest, plus juice of half a lemon
1 banana, mashed
2 medium carrots, grated (about 150g)
2 eggs, beaten
75g wholemeal flour
1/2 tsp mixed spice
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
75g wholemeal breadcrumbs (made from day old bread)
This version contains no added fat or sugar but is every bit as good as the traditional. It also fills a 2-pint/1.2-litre pudding basin or two 1-pint/600ml basins. For an extra-formal presentation, make the puddings in 8 individual dariole moulds and serve one per person.
Ingredients
75g raisins
75g sultanas
75g currants
250g dried apricots, pitted prunes and dried figs (any combination), roughly chopped
4 tbsp brandy, rum or medium sherry
100ml cold tea
1 tsp orange zest, plus juice of half an orange
1 tsp lemon zest, plus juice of half a lemon
1 banana, mashed
2 medium carrots, grated (about 150g)
2 eggs, beaten
75g wholemeal flour
1/2 tsp mixed spice
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
75g wholemeal breadcrumbs (made from day old bread)
Preparation
1. Soak the dried fruit in the brandy, rum or sherry, tea,
fruit zests and juice overnight.
2. Add the mashed banana, grated carrots and the eggs. Sift in the flour and spices, add the breadcrumbs and mix thoroughly. Use Spray Light to oil the basins.
2. Add the mashed banana, grated carrots and the eggs. Sift in the flour and spices, add the breadcrumbs and mix thoroughly. Use Spray Light to oil the basins.
3. Steam (as Traditional Christmas Pudding with Brown Ale) for six hours, topping up with water when necessary. 3. How to steam the pudding: cover the pudding by using two sheets of greaseproof paper cut larger than the basin. Lay them on top of each other and make a pleat down the middle by folding the layers over on themselves, about an inch wide. This allows for the pudding to rise while steaming. Do the same with a piece of foil and place on top of the greaseproof paper. Lay the paper and foil on top of the basin and tie a string tightly around the rim of the basin, thus securing the paper and foil. It is helpful to make a 'handle' with another piece of string to help you remove the basin from the pot. Trim some of the excess paper and foil.
4. If you have a steamer large enough to hold the pudding
basin, fill the bottom with water and bring to the boil. If using a large
saucepan, place the pudding inside and pour in enough boiling water to come
halfway up the basin but not touching the string or paper. Cover the steamer or
saucepan with a tight-fitting lid and simmer for eight hours. Keep the kettle
full of boiled water, checking the pan from time to time and topping up with
water. Whatever you do, don't allow the pan or steamer to boil dry!
6. Store in a cool, dark, dry place for up to a year. If you want to feed the pudding with more rum, unwrap and poke long holes with a cocktail stick or skewer. Drizzle a tablespoonful over the top and rewrap, remembering to make another string handle.
7. When ready to serve on Christmas Day, steam for another two hours. Carefully unwrap the hot pudding and invert onto a serving plate.
***********************
Hope you enjoy this
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