A day in the diary of me: Monday

After about a month off plan, with a holiday, funeral and a wedding in the mix, I woke up yesterday feeling determined that this time in going to stick to being healthy and good, using sw principals but eating a little cleaner (who am I kidding??!!)

Apart from a minor slip yesterday involving a baby size 99 at the park and half a small popcorn bucket at the cinema, I stuck to plan. Day 1 done!

Today is going to be a repeat of yesterday as the curry made enough for 4 adult portions and 4 children’s portions.

2 eggs, boiled, chopped and mixed with 3 scallions finely sliced, 5 cherry tomatoes chopped and 1 tablespoon extra light mayo, salt and pepper
Served with a handful of shredded rocket salad and 60g wholemeal bread toasted and spread with ex light mayo (so much lower in syns than butter!)



Colourful salad of:
Mixed leaves, scallions, cherry tomatoes, grapes, steamed brocolli and green beans (very small amount), sweetcorn
30g light feta and a tin of tuna in spring water
Dressed with balsamic vinegar dressing (olive oil, vinegar, wholegrain mustard, garlic and salt and pepper)



Homemade chicken rogan josh (now I cheated here just a tad and used a pack of spices from Green Saffron which is just all the dry slices pre mixed for you, the flavour was incredible and I’d highly recommend them. However there is a good SW Rogan Josh recipe here.
I fried the spices with lo calorie spray (not butter as per instructions) then added 2 large brown onions sliced, ginger and garlic.
I fried these for a few mins then poured into the slow cooker
I delgalzed the pan with a carton of passatta and some chicken stock (about a cup of water and a stock pot) and that went into the slow cooker.
I then sliced 2 peppers and a small butternut squash and added that too.

I’ve just realised today that I was supposed to add yoghurt to it but I forgot to! The end result after 3 hours in the slow cooker was amazing and the children loved it (although their portions were cooled with a bit of fresh cream)

I served this with boiled rice and some “coleslaw”‘of grated carrot, chopped mint and coriander, scallion and fat free natural yoghurt.


Lunch Ideas

As i’m following the Slimming World plan, I will add syn value in where I can, and hope i’m accurate in my calculating 🙂

Food is so important to me, I need it to look appealing and taste just as good. I don’t want to be on a “diet” eating diet muck, processed or otherwise…so I try to cook from scratch as much as possible while following the plan suggestions. I hate feeling deprived and I like to enjoy my food, I haven’t bought into the “food as fuel” idea just yet.

I try most mornings to have fruit for breakfast, sometimes with a “hifi” bar or sometimes with a slice of wholemeal bread. If I know i’m going to have a breadroll at lunch or whatever, I will just snack on fruit all morning to keep any hunger pangs at bay!

Some recent lunches i’ve had are as follows:

Salmon Fillet topped with a sprinkle of garlic powder and dried thyme and baked in the oven (wrapped in tinfoil) at same time as syn free chips (par boil or microwave with a few tsp water for 5 mins, then spray with fry light, onto baking paper on a tray and into the oven) and a salad of rocket, tomato, beetroot and balsamic vinegar (Syn Free)


Leftover Syn Free Bolonaise (Jamie Oliver Recipe) with asparagus and rocket and fat free vinegarette, and a sprinkle of fresh parmesan (about 5g)


Homemade Chicken Goujons (chicken fillet cut into goujons, dipped in egg and wholemeal breadcrumbs), served with salad and homemade coleslaw (shredded white cabbage, carrot, spring onion and a mix of extra light mayo and fat free natural yoghurt). Salad tossed with fat free vingerette and sprinkled with parmesan (5g)


Leftover Smoked Salmon Pasta (wholemeal pasta, smoked salmon, homemade pesto (3.5 syns) and a tablespoon ex.light garlic and herb philidelphia, served with rocket, spinach and watercress mix bagged salad, drizzled with balsamic vinegar


Chicken Salad – chicken breasts sprayed with a little fry light, sprinkled with cajun spice mix and under a hot grill, with sweetcorn, rocket and chopped tomatoes. I used Honey & Mustard Dressing that I diluted with a little bit of water to make it go further and had this with 50g of a wholemeal bread roll as my healthy B option.