5 Day Slim Down Prep

So it's only the 2nd week of the 2015 Love Your Body Challenge and I have been slacking the last couple of days. I can feel some extra weight around my stomach that wasn't there before Christmas, so I have decided to give the 5 Day Slim Down another go to try and shift it fast.

Tonight I will be food shopping and prepping some breakfast and lunches:

Banana Protein Pancakes

Recipe by Runs and Roses
LYB Cupid Oats
Tuna and bean salads
Avocade salad dressing
Peanut butter smoothies

Got to stop the slacking - my wedding is coming up in June! Speaking of my wedding, the invitations have now been sent out and the tin cans have started to be painted for the table decorations. We brought the cacti a couple of weeks ago, ready to repot into the tin cans.



This Sunday we have our menu tasting at the venue. I can't wait! We have chosen beef quesadillas as a starter, and chicken mole as a main. I will let you know how that goes!
I am also going to enroll on a Saturday workshop at my local college to learn how to make wedding bouquets, buttons holes and corsages, as we will be making all our floral stuff ourselves. Then I have to remember how to do it and teach my bridesmaids....!

Damn the dreaded weigh in

Finally got back to Weight Watchers last night. I'm now 4lbs over goal, so I've got to be extra good for a few weeks. I would like to lose 10lbs overall, so if I can do 2lbs a week, I will be done by March. Brill! I just hate dieting ugh. I'll share 2 of my soup recipes with you though:

Tomato & Red Pepper

Ingredients:

1 medium/large red onion
2 garlic cloves, crushed (or a heaped teaspoon of lazy garlic)
1 teaspoon of crushed chilli
Spray oil
3-4 red peppers (use whatever colour you like though)
1 tin chopped tomatoes
500ml veg stock made with cube
Dried mixed herbs
Salt & pepper

Method:

Spray a large saucepan with the oil, fry the onions, garlic and chilli for about 5 minutes.
Add the peppers, chopped tomatoes and vegetable stock. Bring to the boil and simmer for 30 minutes.
Leave to cool, blend and add however much mixed herbs you like, salt & pepper. Enjoy!

I once tried roasting the peppers until I could peel the skin, this made a really lovely strong flavour.

Butternut Squash & Carrot

Ingredients:

1 medium/large onion
2 garlic cloves, crushed (or a heaped teaspoon of lazy garlic)
1 teaspoon of crushed chilli
Spray oil
1 butternut squash
2 carrots
850ml veg stock made with cube
Dried mixed herbs
Salt & pepper

Method:

Cut the butternut squash in half lengthways, scoop out the seeds and roast in the oven at 200 degrees or equivalent for 30-40 mins with a little spray oil.
Chop the onion and carrot fry with the garlic and chilli.
Scoop out the butternut squash from the skin, add to the pan with the stock. Simmer for 30 - 40 minutes.
Leave to cool, blend and add however much mixed herbs you like, salt & pepper.