0

Day 743: Meals for One – Instagram it.

Last night, one of my closest friends who lives in the States asked who eats all the meals I post on Instagram as she was curious whether I do that much entertaining.

I replied that I post low carb, low calorie (200 to 300 calories), healthy dinners I cook for…myself. I said that I still wanted to have lovely dinners, the sort you would cook for/with a partner, even though I am single and live on my own.

Being single and living on my own does not mean that I should resort to TV dinners or sad looking supermarket meals for one.

Following our discussions, I had time to think about this and as minor as it might sound, I am proud that I have not given up on life or gone for easy options when it comes to eating for one.

I love food…therein lies my problem with weight. And I love experimenting with food. I am proud that I have continued to do so.

But why one earth should lovely dinners be confined to only those who are coupled up? What’s next? Transform myself into the stereotypical spinster (what an ugly word) surrounded by countless cats?

No way.

Self love is about being kind to myself and doing those things that give me joy, which include cooking, and having delicious, sometimes elaborate and interesting home cooked meals…for one.

In other news, following my latest restart on my diet, as of this morning’s weigh-in, I have lost just over a stone in 8 days; 6.6 kg. Now, if I can lose 3 more stones, I will probably be done with this diet quest…

Please follow me on Instagram, belleslowcarbworld  where I post photos and recipes of of my low carb, low calories and healthy dinners.

Below are photos of some of the meals from the last week. Click on the photos for recipes.

instagram1

instagram3

instagram2

Advertisements
4

Day 507 – Variety is the Spice of Life

Today is Day 15 of my 21 day challenge to stay 100% on my diet and I am thrilled to report that I have managed to stay on track every single day of the challenge.

Daily weight fluctuations meant a slight weight increase (o.3kg) today but I’m not overly concerned as I was 100% yesterday and the increase might have been spiked by unexpected hard exercising yesterday – I was late for an appointment and so I basically sprinted My body doesn’t like hard intensity.

Anyways, as of yesterday, I ha”d lost 5.9 kg in 13 days.

I have been experimenting with different foods. I tried to create a recipe for cauliflower cake, looked great, horrible texture and straight into the bin…

More successful is my black eyed beans savoury cake which I have made steamed or baked. This feels like a treat and not a diet.

Ingredients

80g black eyed beans – dried weight – soak for at least three hours

16 g of onions

Salt

Black pepper

Ground dried crayfish or prawns (optional)

1 boiled egg (optional)

Ground nutmeg

Spray light coconut oil spray

Cayenne pepper (a little)

Scotch bonnet pepper (a little) 

Seasoning cube of your choice. I use 1 teaspoon of Cambridge golden vegetable seasoning

 

Method

  1. Soak the black eyed beans for at least 3 hours or overnight if you can.
  2. Hard boil one egg. *Note for Step 2 Cambridge, the egg means excess of the protein allowance. Fine for Step 3.
  3. Cover the beans with water to cover the beans and add the beans and water to a blender and blend for about 3 minutes.
  4. To the beans mixture in the blender, add the onions, crayfish (optional), black pepper, cayenne pepper, scotch bonnet pepper, nutmeg, seasoning cube, and sprays of coconut oil.
  5. Blend all for another 3 minutes.
  6. Taste for salt. If you can taste salt, you’ve used too much. Add a little salt, if necessary. Remember you already have stock seasoning.
  7. Blend for another 1 minute and transfer to container.
  8. Spoon equal amounts of the mixture into containers, adding sliced eggs on top.
  9. Bake for 30 to 45 minutes depending on consistency of the mixture and depth of baking container.
  10. Use a toothpick to check if cooked. It should be dry when you get the toothpick out.
  11. Alternatively, place covered foil container in a steamer for 30 minutes. If steaming, ensure the water is boiling before you place the container to the steaming pot.\\\
  12. Enjoy\
1

Day 484 -My Dinners Rock: Lentil & Chicken Curry with Cauliflower Mash

Day 8 of staying 100% on my diet. Last week, I worked out 3 days, aiming for the same this week.

My workout today was basically 10 minutes easy ride on a recliner bike, 10 mins easy cycle on TechnoGym’s Top XT which is basically like cycling with your arms, and using 2.5lbs dumbbell and yoga band, I did three exercises that work the biceps and triceps, doing 30 repetitions of each exercise.

At the end of my work out, I had an egg. Given that I am on a low calorie diet, I am not going mad in the gym.

Another magnificent low carb, low fat and low calorie dinner suitable for Step 2 of the Cambridge Diet or any diet or just healthy eating.

This time lentil and chicken curry with cauliflower mash. This tasted like restaurant quality food and I couldn’t believe I can eat food this amazing on a diet.

Yep, I made chicken and lentil curry without typical ingredients like yogurt, tomatoes and oil and it still tasted amazingly fabulous.

Curry 3 June 2016

The cauliflower mash came about from a disastrous blending of cauliflower – I couldn’t be bothered to grate into rice size and used the wrong blender which required water. I got a milky consistency which I added a little garlic salt, black pepper and cayenne pepper and decided to experiment – the result was sumptuous.

Not the best picture of the cauliflower but it hopefully shows the milky consistency I started with…

Note to self: check photos on your crappy phone!

Cauliflower June 2016

For the Cauliflower mash

Blend 80g of cauliflower with water to get a milky consistency.

Season with a little garlic salt, black pepper and cayenne chilli or whatever you like

Spray pan with coconut one calorie spray and simmer for about 10 minutes

Transfer the pan to oven pre-heated to 220C and cook for another 10 minutes or until slightly brown.

Serve with fresh basil

Curry 1 June 2016

For the lentil and chicken curry.

Ingredients

40g red lentil – dried weight

125g of chicken

Tumeric

Cumin

Ground corriander

Paprika

Curry powder

Garam masala

Garlic salt

Fresh garlic

Fresh ginger

A little low salt vegetable stock

Two teaspoons of milk

Coconut light spray

Method

  1. Boil red lentil briskly for 10 minutes and then simmer for another 10 minutes. Set aside
  2. Combine the turmeric, cumin, ground coriander, paprika, garlic salt, curry powder, garam masala with tea spoons of milk to make a curry paste. Set aside.
  3. Cube the chicken, chop garlic, ginger and using a little bit of the curry paste, marinate the chicken with garlic, ginger and a little paste. Leave in the fridge for an hour or until you want to cook.
  4. Pan fry the chicken with the garlic, ginger, and remaining paste turning once browned.I made sure my chicken is cooked before starting the next step. You can’t be too careful with chicken.
  5. Dissolve a little low salt stock in warm water and add the stock to the chicken, simmer for 10 minutes, checking and adding more water if required.

 

Curry 2 June 2016

6. Add the cooked lentil to the chicken mix. Combine properly and simmer for another 10 minutes adding water if required.

7. Serve with fresh basil.

Verdict: I cannot begin to explain how super yummy this was. Smacks lips.

Curry 4 June 2016