Back to basics: you know you can do it
School is back in session and I am so relieved.
I love spending time with my kids, we had a great summer, but my routine goes out the window plus the kids seem to be constantly hungry so I find myself thinking about food more and more.
Now school is back, not just for kids but for us too: time to get our serious heads back on for our weight loss.
It’s all very well saying we are going to get back on track but what do we need to do?
First of all, accept the mistakes you may have made. You are only human. Remember: your “bad” may not have been as bad as it was before.
Second, set yourself a target, something to aim towards and that is achievable. Maybe you have a special birthday coming up or a holiday.
Third, get back to basics. What did you do when you first started losing weight that you have maybe stopped doing? Why did you stop? WeightWatchers consultant Sheryl Macdonald is our local slimming expert pinch of salt and freshly-ground black pepper Bring a large saucepan of water to the boil and add the stock powder or cube. Add the rice and cook for about 25-30 minutes, until tender.
Meanwhile, spray a large frying pan or wok with caloriecontrolled cooking spray.
Add the onion, courgette, garlic and chilli and cook for three to four minutes, until softened.
Drain the cooked rice and add to the frying pan or wok with the mixed vegetables, cooked chicken, curry powder and cumin seeds.
Cook, stirring, for three to four minutes then add the cherry tomatoes and cook for two minutes more. Season with salt and pepper then serve. 100g white self-raising flour 15g cocoa powder 25g dried semolina or fine polenta 40g light brown or caster sugar 1 egg 40ml sunflower oil 70ml skimmed milk 1tsp instant coffee powder, dissolved in 1tbsp hot water Preheat the oven to 190°C / gas mark 5.
Prepare two mini-muffin trays with 20 small paper cases. If you only have one tray then bake in two batches.
Sift together into a large bowl the flour and cocoa (plus baking powder if using). Mix in the semolina and sugar.
Beat together the egg, oil, milk and coffee mixture then mix into the dry ingredients to a thick batter. Do not over-beat.
Divide the batter between the cases and bake for about 12 minutes until risen.
Cool on a wire rack and serve freshly baked, optionally lightly dusted with pinches of icing sugar. No more negative thoughts: you can do this.