These three were toughies, but like the R, S and T post, I can group them together.
U is for United.
Hubby and I have been united in our efforts to not have the bad stuff and to deter us from buying it, either he has gone into the supermarket, or we have conveniently forgotten to take any money with us on our walks with the dog.
V is for Valiant in sticking to our guns and banning chocolate from the shopping list, the boat and more importantly, our mouths.
W is for Weigh in today (Saturday), and I’m afraid to say we are Very Unhappy.
We are right back where we started, so I have examined the Naughty Sheet in my spending file and the Food Diary I have been keeping.
There is nothing of high calorific value or desirous naughtiness (apart from that chocolate cake mentioned in my last weigh in post) so I can only think that my portion sizes have gone haywire, or dare I say it, we are not eating enough.
Next week I shall reduce our portions and see what that does.
Notes for the week:
I made a chicken curry one evening and we also had salad* a couple of days again this week. Our digestive systems have been sluggish* though, but with the hot weather, it was nice and refreshing, with the added bonus of no cooking to add to the heat in the boat.
(* This could be the key and salad meals are just not for us?)
However, I had some odds and ends left over, and you know how I feel about wasting food, so I did a mushroom pasta with cucumber and tomato, and it actually turned out OK.
I also added four slices of wafer thin ham cut into strips.
Basically, I chopped up my solitary tomato and cubed about four inches of cucumber and put them in a saucepan.
I added sliced close cup mushrooms, a stock cube and sprinkling of ginger, plus a little water. There is plenty of natural liquid in the ingredients to provide a suitable ‘sauce’.
I brought it all to the boil, then added the ham and turned down the heat for about five minutes, stirring occasionally.
The pasta I use takes minutes to cook: I cover it with boiling water and just let it soak in the pan with the lid on. If necessary, I’ll bring it back to the boil to finish off.
Next time, I shall add garlic as well as the ginger, and possibly a few mixed herbs too just to give it a little kick. Hubby reckoned the cucumber tasted like courgettes, so I guess you could use them instead.
My logic now is anything left over can be curried, sweet and soured or pasta’d. 😀