Since my last weightloss post, my weight hasn’t really changed. We went for our weekend in London and as I weigh in on a Saturday it meant I had 2 weeks where I didn’t really follow a full week on plan. I tried to be healthy where I could and we did a lot of walking which minimised the damage, so I had a small gain of 1/2 lb. I stayed for group and felt very motivated.
That week I was fairly good right up until the work picnic on the Thursday, I wasn’t that bad but I didn’t count the points. We were out on a running club Bingo night on the Friday, which somehow resulted in a pub crawl and Kebab. The only reason I was so bad was because I knew I was missing weigh in again on the Saturday (Eddies brother works for Paul Smith so he got tickets to a special friends and family ticket only factory sale).
At weigh in this Saturday it was another 1/2 lb on – so that’s it, I have done an Ocado shop. Got out the recipe books and planned for the week and I am going to point everything (even the shortbread biscuit I was tempted with at work – surprisingly low at 2 points!!)
As Alan in the “Onion Van” wasn’t delivering the shopping until 8-9pm, I had to plan for todays lunch and dinner with not much in the Fridge. I made a big pot of Tomato Soup (recipe below) using some soft wrinkly tomatoes and a couple of bendy carrots. Tonight was a mixy muddly of bits out the freezer, bit of tandoori chicken, pulled pork with brioche buns and some baked potatoes – it was surprisingly nice!
I will share my weekly plan for meals with my weight loss this weekend, although I am deliberately not putting Smart Points on my recipes. I am not a coach/consultant and as points change it would make maintaining the pages hard work – wish me luck!
Healthy Fresh Tomato and Basil Soup
Great recipe that is both healthy and cheap to make, whilst still being very tasty
- 2 Medium-large Carrrots Peeled and chopped
- 2 Sticks Celery Chopped
- 2 Medium Onions Chopped
- 2 Cloves Garlic Minced
- 1.5 Litres Stock Chicken or Vegetable
- 2 400g Tins Chopped Tomatoes
- 6 Large Ripe Tomatoes
- 1/2 Bunch Fresh Basil Chopped
- 1 tbspn Coconut Oil or other oil of your choice
- 1 tbsp Tomato Puree Optional
- Salt and Pepper To taste
Peel and Chop the Carrots, Onion and Celery (I didnt have celery so used a small amount of celery salt instead!) and peel and mince the garlic.
Heat the Coconut Oil (or any other oil of your choice) and add all the chopped vegetables you have just prepared. Cook with lid on allowing the steam to escape - cook for 10-15 minutes. At this point my pan did burn, so do not have the heat too high.
After the 10-15 mins, add the stock and both the tinned and chopped tomatoes. At this point I also added a bit of tomato puree - but its optional. I just like the added depth of flavour.
Bring to the Boil and simmer on a low heat for 15-20 minutes. Keep the lid on as you don't want the stock to really reduce. Season with Salt and Pepper and add the basil - I tore it up and chucked it in.
I then blended it down - I have a stick blender but decided to use the Nutri Ninja as I didn't take the skin off the tomatoes and my stick blender isn't powerful enough to make it really smooth.
Enjoy with some nice crusty bread or croutons
This recipe can be tweeked - I think you could add some small pasta or rice to make it even more filling, but do this at the last minute as it will absorb all the liquid out of the soup.
I made this batch, and kept 1/2 in the fridge to heat as needed. The other half went into the freezer. Defrost fully and heat as normal.