I know that lots of people are starting diets, new fitness routines and healthy eating plans now as part if their 2017 goals so you’re probably sick of reading about them all but I’m jumping on the bandwagon today and kicking off a new series on the blog to share my progress as well as any tips and tricks I pick up along the way.
I’m going to be following Slimming World as I lost over a stone last year with them and didn’t find it difficult to slot in with my family’s usual meals. I would have lost more and would have been a lot closer to my target weight right now but when I fell ill my specialist at the hospital told me that I should put any thoughts of weight loss to one side until I’d had my operation and was recovered.
I’m not fully recovered yet but I went back to work on Thursday of this week, albeit on much reduced hours, and going back gave me the push to get started again. I haven’t checked with my consultant as I don’t see him until next week so this could be a very short lived series of blog posts but I’m almost positive he’ll be OK with it so I decided not to wait and started on Wednesday of this week.
I’ll be doing a weigh in at home on a Wednesday night and sharing my progress with you on a Saturday morning on here although if you follow me on Instagram then you’ll probably hear about it a lot sooner.
Seeing as I’ve only been doing this for three full days so far, I can’t give you a full week’s results but next week I hope I’ll have a happy update!
Fingers crossed for the rest of the week!
What I’ve been eating this week
Breakfast:2 slices wholemeal toast and 2 eggs, scrambled
Lunch: Homemade vegetable soup
Tea: Chicken breast (grilled) with boiled potatoes fried in fry light and beans.
Breakfast: 2 slices wholemeal toast, bacon and mushrooms.
Lunch: Homemade soup
Tea: Tuna pasta with sweetcorn and peas
Breakfast: 2 slices wholemeal toast, bacon and beans.
Lunch: Homemade soup
Tea: Jacket potato with quorn sausages and eggs fried with frylight.
For this week, I’ve thought more about what I wanted to eat and cooked that for me and everyone else has had the choice to eat what I was planning or have something else which means I’ve had two meal plans running alongside each other. This was more because I woke up Wednesday morning feeling ready to start so I hadn’t really had chance to plan meals that we would all enjoy that were Slimming World friendly. This is something that I’ll change next week as much as possible as I’ll have time to plan rather than just deciding to start half way through the week!
Budgeting tips from this week
- To prevent wastage and to make sure that I always have Slimming World friendly wholemeal bread in when I want it I’ve bought a loaf and divided it up into two slice portions which I’ve put in separate freezer bags in the freezer. I toast them from frozen or leave them on the counter for a little while to defrost if I want bread.
- I didn’t have any vegetables in that needed using up so I bought a pre-prepared veg soup mix from Tesco and popped that in my soup maker. I think the soup mix cost 99p and lasted 3 days worth of lunches making each portion of syn free homemade soup 33p. I often buy the ready prepared soup mixes when I see them reduced and often get them for less than half price which makes them even better value! I forgot to take a photo so I thought I’d share a photo of my favourite homemade soup which is also perfect for Slimming World – Spicy butternut squash and sweet potato soup.
I’m going to sit down tomorrow and do a meal plan that’s easier to adapt to us all for next week which should be interesting!
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