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Wednesday, 1 May 2013

Keeping Fit

Earlier on in the year, I decided enough was enough, and I was going to keep fit, lose weight, and stick to my guns. I often wax lyrical about keeping fit, and how it gives you so much energy. However, I was beginning to sound lame, for failing to keep at it consistently.
So, what's changed, have I lost weight, and am I still at it?
The answer is, yes!
I have learned loads of things along the way, which may be useful to others in the same boat, not to mention the 14 pound loss, and 5 inches from my waist, and 5 inches from my hips. I will explain how I have done it.
1) A normal breakfast, which is normally a bowl of cereal with full fat milk. (yes, you read that right, although at the end of the month I sometimes use almond milk, as I have found it helps my yeast issues.)
2) lunch is just 2 slices wholemeal, or rye bread. This will be cheese on toast, beans, fish, salad. Anything you would have in, or with it like soup.
3) Dinner is just whatever is cooking, plus a sensible sized pudding portion.
2 snacks allowed a day, one biscuit, and a piece of fruit. I sometimes need a couple slices of marmite on toast, but this is usually at certain more active times.
So, that is what I have been eating. I also home bake a lot, reducing sugar by 20% or more. No one misses it! Wholemeal whenever, and loads of variety. A typical menu may look like this:
Monday- beef casserole with lentils, served with roasts done in the actifry.
Tuesday- Home made veg pizza, served with cous cous, and wedges made in actifry, and side salad.
Wednesday- Lasagne, home made, served with actifry home made chips, and peas, and runner beans.
Thursday- beef stir fry made in thai style with stirfry veg, and noodles.
Friday- roast chicken, with roast potatoes, and 4 veg.
Saturday- stew, made from chicken stock, veg, and lentils.
Sunday- Shepherd's pie

Week 2
Monday- home made fish pie, with roasts in the actifry, and peas.
Tuesday- Chilli con carne. Home made, with basmati brown rice.
Wednesday- Pasta bake, with peppers, courgette, and tuna.
Thursday- Home made beef curry, with basmati brown rice.
Friday- lentil soup, home made, and served with fresh home made rolls.
Saturday- Quiche, with salad, and pasta.
Sunday- roast beef, and roast potatoes.
As you can see, I try and include different meals for at least a fortnight, as it keeps variety, and means you are benefitting from the different food groups. TO BE CONTINUED

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