Thursday, 18 October 2012


So, here's the thing. I haven't done much blogging in the past few weeks. Not sure why. We have had a lot on and in honesty I've been in a bit of a rut. September shaped up to be a very busy month during which I have still managed to lose weight (just). We have done a lot of eating out (burgers, pizzas, fish and chips) and drinking (wine, beer). Although I made it to the end of the month unscathed, it was a far from successful month in termsbof average weight losses.

My 100lb dream is now scrapped.. well, not scrapped, but modified. I have 9 weigh ins left before Christmas and 25.5lb to go. It's not likely and I have reduced my 2012 target to 91lb (6.5st) which would still be a tremendous achievement, and I would hope upon hope to get my 100lb by 25th January 2013, which will be my 52nd Slimming World class. With clarity of mind, I think that this in is a more sensible target. My current loss stands at 74.5lb so I'm looking for 16.5lb by Christmas, not least because I really fancy buying a dress in a size 14 for my work Christmas party. As I am wearing 16 dresses and tops just now I think I can do it. Of course I have another busy weekend ahead, dinner and drinks on Saturday night and another meal out on Sunday.

However just because I have a heavy weekend ahead that doesn't make it a heavy week and so today I have been 100% on plan, rocking it old school with a porridge breakfast and soup lunch. Regular readers and good friends will know that soup ain't my thang. I have found one I like though and yes it's s bit dull but it is warm and cheap for the winter. It's my homemade Tomato soup. (To really make this my way you would need to check out one of my previous posts, Big Mama for my soffrito. Failing that sub the soffrito for 1 carrot, 2 onion, 1 stick of celery and 1 garlic clove, all chopped or whizzed in a processor.)

Tomato Soup - serves 2-3

3 heaped wooden spoons soffrito
1 tin of chopped or plum tomatoes
2 tbsp tomato puree
500-750ml chicken stock
Black pepper
A pinch of chilli flakes
50g dried orzo, cooked
Parmesan, to serve

Saute the soffrito slowly for 10 minutes or so until soft. Add in the tinned tomatoes, puree and 500ml stock, stir then season with pepper and add a pinch of chilli flakes. Bring to the boil, then simmer for 25-30 minutes.

Blend to smooth in a blender. For a really smooth finish, push the soup through a sieve. Add the extra stock now if it's too thick for your taste.

Serve piping hot with the pasta served through and cheese (parmesan for choice) sprinkled on top.

Think of this as a healthy, homemade, pimped-up-and-not-so-sweet Heinz-a-like. It is free on Slimming World apart from the parmesan although to be honest you hardly need anyway for real flavour, and the pasta adds a real hearty feel to it. It is warm and tasty and toasts from the inside on cold, wintery days.

I've made a few batches of this now but have totally failed to take a picture of it. Instead I've attached a picture of some of the other things I've made this week. I'm back into breadmaking so I've knocked out a couple of loaves as well as pot roast soy and lemon pork loin, ginger puddings, chicken cheese and BBQ stuffed jacket potatoes, faked berry ice cream and a honey and 5 spice stir fry.


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