Weight update

[lnr]

... which last article reminds me.

Weigh-in on Thursday, before dinner rather than after which probably accounts for a fair bit of it, but this week I'm down 4 lbs, to a total of 2 stone 12 pounds, leaving me weighing 12 stone 4 with a BMI of 27.7.

This is from a starting date of 6th December last year at which point you can work out I weighed 15 stone 2. Getting there slowly. Current medium term goal is 11 stone which will take my BMI to just under 25 and I think I intend to try and maintain at that for a bit before deciding if I want to lose any more. I suspect if I lose much more than that I will be too skinny.

If I can keep the rate up to arounf 1.5 pounds a week average I may be able to reach this by mid-late september, but I suspect it will become more difficult.

Comments

[simonb.livejournal.com]

Yay!

Well done.

[lnr]

Thanks. It was a shame I couldn't stay to class this week, I miss it really when I don't go. Shall be there next week though, although I need to think of some party food to make!

[simonb.livejournal.com]

Hmmmm - party food... personally I'd recommend the Vegetarian Feijoada (http://www.livejournal.com/talkread.bml?journal=simonb&itemid=3301) which I made for a Thursday meal. Its sin free on green and once you've got the hassle of soaking the black beans out of the way (I've only found dried black beans in Cambridge so far) which is more a case of remembering to put them onto soak on the day prior to when you want to make this and then having to fierce boil for 10 minutes (neutralises the toxins in the beans (kidney beans have the same problem)) and then simmer for an hour.

Whilst that is happening you can be preping the rest of it as well. The recipe will make enough food for six hungry people.

I'll probably make this for the 20th.

[lnr]

Actually I've had a couple of ideas, based on the set of dinky pastry/sweet cutters I have. Have to have a think in detail about it, but should work well... I'll probably stick recipes somewhere if I can be bothered.

Now cooking: veggie curry: onion, pepper, potato, carrot, tinned tomatoes, coriander/cumin/ginger/turmeric/fenugreek/cardamom and a tin of chick peas to go in it to warm through when we're more or less ready to eat it. It's really easy and when I get the mix of spices right it tastes wonderful. I tend to be a bit random about how much I use of each though so sometimes it comes out better than others.

[simonb.livejournal.com]

I'd be interested in anything you come up with; even if I don't eat wheat, E-J does :) (big assumption on my part - pastry/sweet cuters results in stuff which contain wheat being made).

The veggie curry sounds nice. It sounds like I've got a similar attitude to you when it comes to adding herbs & spices - random and what comes to hand :)

Is the liquid from the tomato sufficent for the dish or is it designed to be a dry-ish curry ?

[lnr]

Oh there was about a pint or so of water too, I tend to forget to mention that as an ingredient.

I was thinking layers of ham and cream cheese (well, quark), perhaps mixed with mustard, cut into pretty shapes for those whoeat meat. Quorn deli stuff would probably do too, and you could use a goat or sheep cheese if you wanted to avoid cow's milk. Also maybe sliced cucumber layered with something too, though I haven't quite decided what.

Wholemeal bread makes a pretty good base for that sort of thing so would be fairly likely, I guess you could use a rye based bread instead of wheat based if that sort of thing exists.

[simonb.livejournal.com]

*smile* I know the feeling; especially since the amount of water which needs to be added will vary each time you make it.

The bread thing sounds nice; the best Quorn deli to use IMHO are the bacon slices as each slice is only 1/3rd of a sin (2.5 sins per pack, each pack has 8 slices in it AFAIR) and are dangerously nice.

A good bread to use for wheat-free diets would be the russian-style rye breads from The Village Bakery (http://www.village-bakery.com/) which are liked by people who don't have to avoid wheat.

They have three nice ones I've tried; Rossisky which is a nice general bread; Borodinsky which has malt and corriander in it; and Raisin Borodinsky which has added raisins as well.
Thinking about it, the Raisin Borodinsky could go quite well with fruit if toasted first.

You can generally buy all three of the above from Daily Bread.