Cruise Phase: Week 12

Cruise Phase:

Week 12

Monday 3rd - Sunday 9th June

And here we are again! Wow, the weeks just seem to be flying by, and here I am 12 weeks in and over two stone lighter. But it isn't over yet. In fact, it is far from over. I still have another 7-13 lbs to lose (depending on how much more my body will give up healthily), and if I want to reach this by, AT LEAST 10th July, (the 4 month mark), then I need to pull out all the stops which will allow me to get this last stubborn stone out of my life! So over the next few weeks you might see more PP days than PV days, as I work my absolute arse off to get to the size I have always dreamed of being :)

Monday 3rd - PP

Breakfast: Boiled Eggs

Lunch: Grilled Shark and Seared Beef Skewers

I ate out today for lunch with a friend. The shark and beef skewers were two separate tapas dishes. Unfortunately I didn't take any photos however it was absolutely delicious and I think I will have to think about creating a shark dish of my own at home :) watch this space!

Dinner

Main: Chilli, Garlic, Lime, Ginger Chicken with Onions, Gherkins and Boiled Eggs

Day 86: Main

Dessert: Homemade Mint Choc Vanilla Cream

Day 86: Dessert

See week 10 for this easy recipe!

Tuesday 4th - PP

Breakfast: Cinnamon Oat Bran Porridge followed by Bacon and Eggs

Lunch: Ham Slices with Fat Free Cottage Cheese

Dinner

Main: Chilli Cod in Stock with Bacon and Onions

Day 87: Dinner

Dessert: Homemade Choc Cream

Wednesday 5th - PV

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham and Cottage Cheese Salad with a Fat Free Vanilla Yoghurt

Day 88: Lunch

Dinner: Chicken Breast Fillet with Tomatoes, Peppers and Sicilian Eggplant Lasagne

Day 88: Dinner

Thursday 6th - PV

Breakfast: English Breakfast

Day 89: Breakfast

Lunch: Salmon and Broccoli Soup

Day 89: Lunch

This was absolutely delicious. Taken from the official Dukan Diet site here is the recipe....

Ingredients

2 large leeks, halved and finely sliced

1 bay leaf

1kg broccoli, diced

1l chicken or vegetable stock

100ml low fat buttermilk

200g smoked salmon , cut into strips

small bunch chives , snipped

Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the broccoli. Pour over the stock and buttermilk and bring to the simmer, then gently bubble for 10-15 mins until the broccoli is really tender. Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top. "

Enjoy!! :)

 

Dinner: Peppered Chicken with Salmon and Broccoli Mousse

Day 89: Dinner

For this I used some of the left-over soup (that had been stored in the fridge for a few hours) and added some fat free fromage frais until the consistency became creamy. What I should have done was then refrigerate the mousse for one hour before eating, but I had somewhere to be and had to eat straight away, that's why it still looks a little watery.

Friday 7th - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham Slices and Cottage Cheese

Dinner: Chicken Slices, Seafood Sticks, King Prawns and a Vanilla Yoghurt

Day 90: Dinner

Saturday 8th - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham Slices and Cottage Cheese with Chives

Dinner: Smoked Haddock Wrapped in Bacon with Boiled Eggs

Day 91: Dinner

Sunday 9th - PV

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Chicken Breast, Cockles, Seafood Sticks and a Yoghurt

Dinner (Restaurant)

Starter: Mussels in Low Salt Stock

Day 92: Starter

Main: Surf 'N' Turf with Mushrooms, Tomatoes and Salad

Day 92: Dinner

So that's it! I apologise that this week doesn't have much recipe information. It's been a busy week but I'll make sure I keep trying new things and posting up the recipe details so you can have a go. Also, if you have tried something interesting please post a comment with the details as I love to hear of new things to create :)

This week I've lost another 2lbs so I'm really close :) but it's not over yet! But just remember....

Thanks for reading, and remember...

...keep following :)

Kate x

Cruise Phase: Week 11

Cruise Phase:

Week 11

Monday 27th May - Sunday 2nd June

Hey everybody!! So June is upon us, which can only mean SUMMER!! And although we'll probably only see a day or two of sun throughout our British summer, it's better than nowt! And if the summer is not enough motivation for all you dieters then I really do not know what is! Getting that beach bod for the summer is one of the most common reasons why people diet and work out, so let's use those rays to keep us going strong and working our socks off! 

Monday 27th May - PV

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Tuna, Cheese, Sesame, Radish and Balsamic Salad with Beetroot Crisps

Day 79: Lunch

Day 79: Lunch

Dinner: 

Main: Spicy Chicken and Leek Soup with Choy Sum, Chillis, Radish and Thyme

Day 79: Dinner

This was gorgeous. The great thing with soups are that you can chuck in anything you have left in the fridge, add loads of spices and herbs and create something really spectacular in taste. Give this one a go, it's really tasty. I just used a basic low salt chicken stock, through in all those ingredients, and loads of spices and seasoning and voila!

Dessert: Rhubarb Compote

Day 79: Dessert

See Week 10 for the recipe ;)

Tuesday 28th May - PP

Breakfast: Boiled Eggs

Pretty self explanatory.

Lunch: Smoked Mackerel Pate Topped with 5% Mild Cheese 

Day 80: Lunch

Beautiful. See Week 10 for the recipe :)

Dinner: 

Main: Jalapeno Popper Stuffed Chicken Topped with 5% Mild Cheese Coated in Oat Bran Breadcrumbs

Day 80: Dinner

Now the photo really doesn't do this amazing dish justice. The jalapeno popper filling is stuffed inside the chicken and makes the breast so succulent and juicy! And here is the recipe which you all MUST try, and I'm sure you will all be able to make it look a lot more appealing than me....and if not, it's fine cos your gonna wanna scoff it up as soon as you have that first bite :)

Ingredients

113g of fat free quark or extra light cream cheese

Half a cup of grated 5% fat hard cheese

1 jalapeno pepper, seeded and minced

2 strips of low fat bacon, diced

2 skinless, boneless chicken breasts

Half a cup of oat bran breadcrumbs (make the breadcrumbs tastier by adding salt, black pepper, garlic, chilli powder and any other herbs or seasoning of your choice)

Fry the bacon over a medium heat until crispy. Set aside and drain. Stir together the quark/cream cheese, hard cheese, bacon and the jalapeno in a small bowl. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with the mixture. Secure with toothpicks. Roll the chicken breasts in breadcrumbs to coat. Heat some extra virgin olive oil spray in a pan over medium-high heat and cook the chicken breasts for around 8 minutes each side or until cooked all the way through. If the chicken breasts are thick, they can be finished in an oven heated at around 180 degrees Celcius.

Dessert: Homemade Chocolate Cream

Day 80: Dessert

Gorgeous. I think I'm starting to get a little addicted! See Week 10 for the recipe :)

Wednesday 29th May - PV

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Mackerel, Egg and Cottage Cheese Salad with Seafood Sticks

Day 81: Lunch

Dinner: 'Leftover' Chicken Soup

Day 81: Dinner

This is a cheeky recipe I found on the Dukan diet website. It's a really good site with loads of different and interesting recipes waiting to be tried and enjoyed.... Here's the link for the website...

http://www.dukandiet.co.uk/en/334-the-dukan-coaching.html

All you have to do is choose the different links on the left hand side menu and each link has an abundance of recipes :)

And here's the recipe for the 'leftover' chicken soup:

Ingredients

2  tsp olive oil 

2  onions, chopped 
3 medium carrots , chopped 
1 tbsp thyme leaves, roughly chopped 
1.4l chicken stock 
300g leftover roast chicken, shredded and skin removed 
200g mushrooms 
3 tbsp low fat Greek yogurt 
1 garlic clove, crushed 
squeeze lemon juice (I used lime juice)

Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins. Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, mushrooms and seasoning, then simmer for 5 mins until hot through. Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve. 

Thursday 30th May - PV

Breakfast: Bacon, Eggs, Tomatoes and Mushrooms

Day 82: Breakfast

Lunch: Large Sweet Pimento Pepper Stuffed with Mackerel and Cottage Cheese Topped with Melted 5% Fat Hard Cheese with a Sesame and Balsamic Salad and Seafood Sticks

Day 82: Lunch

Oh my word, this was awesome. I like all kinds of peppers but these large pimento ones are so sweet and tasty and it was completely brought to life by the mackerel and cottage cheese filling. Really recommend you try this, even if you alter it to your liking, choose the pimento pepper.

Snack: Carrot Crisps

Get amongst! 50p a bag from Morrisons!

Dinner: 

Main: Baked Smoked Haddock with Sicilian Eggplant Lasagne

Day 82: Dinner

This was gorgeous! So so tasty. Here's how to make the eggplant lasagne:

Ingredients

1 large Sicilian eggplant, thickly sliced (3/4-inch thick - 4 slices)

1 teaspoon of chopped herbs of your choice (I used basil)

200g of cottage cheese

1 large egg

1 garlic clove, minced

1 cup of tinned tomatoes

1 small onion

Salt and black pepper, to taste

Preheat oven to 200 degrees celcius. Arrange the sliced eggplant in a single layer in a baking tin. Brush a little extra virgin olive oil on each side and season with salt and pepper. Roast the eggplant until it is soft and golden (around 25 minutes) turning halfway through. Meanwhile, in a medium pan fry the onions, garlic and basil (or other herbs). Cook for 5 minutes then set aside to cool. In a large bowl add the cottage cheese, eggs, and cooked onion mix together with some salt and black pepper. Mix well. Brush a baking dish/tin with extra virgin olive oil. Spread half of the tinned tomatoes on the bottom of the oiled dish/tin. Lay 2 slices of the eggplant on top followed by the cottage cheese mixture. Lay another 2 slices of the eggplant and finish with the tinned tomatoes. Bake until golden brown, at 170 degrees celcius for 30 minutes.

Dessert: Chocolate Cinnamon Oat Bran Porridge

Friday 31st May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Smoked Mackerel and Smoked Salmon with Extra Light Cream Cheese with Seafood Sticks and a Fat Free Strawberry Yoghurt

Dinner: Cod Fillet in Stock with Prawns, Bacon, Garlic, Onions and Runny Eggs

Day 83: Dinner

Saturday 1st June - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Chicken Slices with Laughing Cow Light Cheese and Two Boiled Eggs

Dinner: 

Main: Sesame Chilli and Soy Salmon Fillets Topped with Onion, Garlic, Chilli and Balsamic Glaze

Day 84: Dinner

Dessert: Homemade Choc Mint Vanilla Cream

Day 84: Dessert

Sunday 2nd June - PV

Breakfast: Fat Free Strawberry Yoghurt

Lunch: Beetroot Crisps

Dinner: Chicken and Extra Light Cream Cheese Salad

Day 85: Dinner

Dessert: Chocolate Cinnamon Oat Bran Porridge

So another week down, and I have lost another 2lbs this week, bringing me to just UNDER 10 stone! I am absolutely over the moon and can not wait to keep up this momentum! The finish line really is just around the corner, and although I know once I lose my weight it certainly is NOT over, I am soo unbelievably proud of how far I will have come and how much I have succeeded in my OWN personal journey. Because it isn't about anybody else. I am my own competition, and I am really starting to beat my old self :D and it feels GREAT! 

If you make this quote your mind set, then you will have 100% success, I guarantee it. Keep up the good work guys! :) YOU CAN DO IT!

Thanks for reading, and remember KEEP FOLLOWING - I need all the support I can get :)

Kate xx 

Cruise Phase: Week 10

Cruise Phase:

Week 10

Monday 20th May - Sunday 26th May

Hey guys! So another week down, and I am feeling confident and strong. Last week was a little disappointing in terms of my weight loss results (or should I say my lack of weight loss!) but the key is to carry on and be positive and surround yourself with positive people who will keep you motivated and happy. I am going to absolutely push the boundaries this week, and after spending the last day reflecting on the whole diet so far, I have come to the conclusion that previous choices I have made regarding my alternation days, have actually benefited me and my body more than simply alternating between PV and PP daily. And like I said last week, you never know what works for YOU individually until you try out different things. As a result, from this week onward, and until the foreseeable future, I will be using an alternation that works for me, that helps me lose up to 5lbs in one week, which is the alternation of 2 days of PP and one day of PV. It takes a lot of motivation to carry out two days of just PP before being able to eat veg, but you have to do what is right for you and the diet! It's really important that you squeeze the absolute best out of your weight loss, and if it means trying out different ways of alternation, then so be it. But it's important to do what's right for you. If you don't test, you will never solve! I'll also be continuing my crazy ass 30 day challenge (which can be found in week 9 blog), which I hope will allow me to start toning up as I race to shed the last half stone or so :) Fingers crossed!!!!! So, enough of my tips, let's get down to the food.....

Monday 20th May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Curried Chicken and Egg Salad

Day 72: Lunch

The curry part was made with turmeric, chilli powder, fromage frais and sesame seeds among other bits of seasoning. Lovely.

Dinner: Salmon Fillet with Sweet Soy Marinade

Day 72: Dinner

I got this simple yet tasty marinade recipe online. Was delicious, so give it go!

Sweet Soy Marinade - Ingredients (Serves 1: Adapt for more)

Splash of lemon zest

1 garlic, minced

black pepper, to taste

1 tablespoon of soy sauce

1 heaped teaspoon of sweetener

1 tablespoon of water

1 tablespoon of extra virgin olive oil

1 fillet of salmon

In a bowl, stir all the ingredients together in a bowl before adding to the salmon in an oven proof dish. Cook in the oven for 12-14mins. Serve immediately. Simple!

Tuesday 21st May - PV

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Kate's Homemade Potted Smoked Haddock Pate with Salad

Day 73: Lunch

Oh my God! This was absolutely unbelievable!! And here's how to make it!!

Ingredients (Serves 4)

3 cooked smoked mackerel fillets

150g quark or extra light cream cheese

100g creme fraiche

1 teaspoon of English mustard or dijon mustard

1 lemon, to squeeze

Herbs of your choice (dill, chives, parsley etc)

Mix all of the ingredients together thoroughly. Refrigerate for at least one hour. Serve and enjoy!

Dessert: Choc Mint Vanilla Cream Topped with Cinnamon

Day 73: Dessert

So I have become absolutely obsessed with these chocolate cream desserts, and ever since I had my bad experience with the tofu choc cream, I have been determined to find a way to make a choc cream that tastes just as chocolatey, just as creamy, and just as naughty as a regular chocolate pudding. I created this last week and then realised I didn't even put up any recipe details (SHOCK HORROR), so here it is....you will NOT be disappointed so I suggest you get on board with this as soon as possible because your going to be seeing this more and more!!

Ingredients:

8 tablespoons of fat free greek yoghurt 

4 teaspoons of fat reduced cocoa powder

4 tablespoons of powdered skimmed milk

Half a teaspoon of vanilla essence

Half a teaspoon of peppermint flavouring

4 teaspoons of powdered sweetener

Note: You can add whatever flavouring/essence you want! On this occasion I popped a blob of creme fraiche on top of the cream and tapped some cinnamon on top, but I don't do this all the time. It's good to try different flavours :)

Mix together all the ingredients in a bowl thoroughly until it is all mixed together and it has a creamy mousse consistency. Serve immediately or keep in the fridge for later. Absolutely gorgeous!

Dinner: Cod Gratin with Chestnut and Closed Cup Mushrooms, Sesame Mangetout and Choy Sum.

Day 73: Dinner

This was so delicious. I really thought I was eating something really naughty. This recipe was adapted out of my Dukan bible. I added the sesame and soy mangetout and pak chum, just to add a twist to the dish, but you can add whatever vegetables and sides you want!! Here's how to make the cod gratin:

Ingredients (4 servings):

600g of cod

1 small bunch of thyme

2 onions

4 cloves

2 bay leaves

1 bunch of parsley

400ml of low-salt chicken stock

250g of chestnut and closed cup mushrooms (feel free to use any type of mushrooms you want; the Dukan recipe uses chanterelle mushrooms)

3 garlic cloves

200ml of creme fraiche

2 handfuls of 5% hard cheese, grated

2 handfuls of mange tout

2 choy sum leaves

Salt and black pepper

Heat some water in a casserole dish and place the fish in it along with the thyme, one of the onions studded with the 4 cloves, the bay leaves and a little parsley. Cook for 10 minutes.

Pour 200ml of the chicken stock into a frying pan. Add the mushrooms, having washed them beforehand, season with salt and black pepper and cook until tender.

Take the cod out of the casserole dish and remove the skin and any bones if necessary.

Preheat the oven to 180 degrees celcius/350 degrees farenheit/Gas 4.

Put the crushed garlic and chopped parsley in with the cooked mushrooms. Stir, turn off the heat, cover the pan with a lid, then leave the mushrooms to soak up the flavours while you cook the other onion. 

In a non-stick frying pan, gently cook the other finely chopped onion until softened, then pour in the remaining 200ml stock. Leave to simmer away over a gentle heat until all the water has evaporated. 

Heat the frying pan again with the mushrooms, add the onion and flaked cod, stir, and then work in the creme fraiche. Pour this mixture into a gratin dish, scatter over the cheese and bake in the oven for 20 minutes. 

While the cod gratin is baking, steam the choy sum and mangetout according to the packet instructions.

Enjoy ;)

Wednesday 22nd May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham Slices with Cottage Cheese and Chives and a Lemon Yoghurt

Snack: Kate's Homemade Smoked Haddock Pate Topped with Melted Cheese and Thyme.

Day 74: Snack

Absolutely divine! I topped the pate with some slices of 5% cheese and popped in the microwave.

Dinner: 

Main: Thyme Infused Chicken Stuffed with Cream Cheese Wrapped in Bacon with Two Fried Eggs

Day 74: Dinner

Dessert: Rhubarb Compote Topped with Toffee Yoghurt and Cinnamon

Day 74: Dessert

This is another cheeky recipe from my Dukan bible, though I did add the extra toffee yoghurt and cinnamon for extra taste :)

Ingredients (6 servings)

1kg of rhubarb

6 tablespoons of sweetener (or more according to taste)

20 drops of vanilla essence (or other flavouring of your choice)

1 fat-free toffee yoghurt (optional)

Dash of cinnamon (optional)

Quickly wash the rhubarb and without peeling it chop it up into 1-2cm thick chunks. Put the rhubarb chunks in a colander and sprinkle over the sweetener (I didn't have a colander so I just used a sieve). Let the rhubarb drain for 10 to 15 minutes, reserving the rhubarb liquid. Cook over a gentle heat in its own liquid, taking care to stir at regular intervals. Leave to simmer away like this for about thirty minutes, until you have the consistency you want. Once cooked, add the flavouring, leave to cool a little then puree the compote.

This is a really nice dessert because it tastes very fruity, and when you are without fruit for so long, all you crave is something very flavoursome and fresh - this is exactly what to have in those times. 

Thursday 23rd May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham Slices with Cottage Cheese and a Lemon Yoghurt

Dinner: Baked Salmon Seasoned with Sesame Seeds and Chilli with an Onion, Gherkin and Parsley Salad

Day 75: Dinner

Dessert: Rhubarb Compote Topped with Vanilla Yoghurt and Cinnamon

Day 75: Dessert

Friday 24th May - PV

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Tuna and Radish Salad with Carrot Crisps and a Lemon Yoghurt

Day 76: Lunch

Dinner: Surf 'N' Turf with Seasonal Steamed Vegetables (Restaurant Meal)

Day 76: Dinner

Saturday 25th May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham Slices with Cottage Cheese and a Lemon Yoghurt

Dinner: Cream Cheese Chicken Wrapped in Bacon and Thyme with a Spicy Omelette

Day 77: Dinner

Sunday 26th May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham Slices, Cream Cheese, and a Toffee Yoghurt

Dinner: Chicken Breast Slices Seasoned with Black Pepper, Salt, and Garlic Topped with Gherkins

Day 78: Dinner

So, another week down. And it's true that hard work pays off because I have lost another whopping 3lbs this week!! That brings me down to 10 stone exactly! Not long now guys, I can SEE the finish line!!! It's so close :) But these past couple of weeks haven't been easy. It's been hard mentally, physically and socially and I have had to find strength at times I never thought I'd need it. But I've gotten through it, and not only do I know I can do it, I am actually PREPARED for the final stretch. It's going to be really tough, but if you want it that badly, you will always find a way. And it's just like Bob Marley says:

So stay prepared and keep focused and surround yourself with positive people and you will succeed. Keep on going Dukaners, you can do it :)

Thanks for reading, and remember....

Keep following :)

Thanks,

Kate xx

Cruise Phase: Week 8

Cruise Phase:

Week 8

Tuesday 7th May - Sunday 12th May

Well hello again. So this is the final week, until I hit the second month of the diet and the race to hit two stone is onnnn! Now this week I've gone back to the regular alternation between PP and PV days. I'm also starting the week from Tuesday, as I barely ate anything on Monday when travelling back from London. So let's see how it's gone...

Tuesday 7th May - PV

Breakfast: Cinnamon Chocolate Oat Bran Porridge

At last! I have finally added a new dimension to the monotony that is cinnamon oat bran porridge! All I did was add a heaped teaspoon of cocoa powder to the porridge once it was cooked and mixed really well. And this is the result:

Day 59: Breakfast

And it was beautiful! Tasted like I was eating a really naughty thick hot chocolate pudding. Seriously recommend it to those who like a bit of choccy heaven in the morning for breakfast!

Lunch: Homemade Tomato and Red Pepper Soup

Day 59: Lunch

This was absolutely bursting with flavour! Sooo tasty. Now, I adapted it from a recipe I found online however I added my own extra spices and flavourings according to what I like, such as chilli powder, garlic etc, so I will put down the recipe details but I do advise you adapt it to your own taste and liking too. You could even put in some tasty pieces of bacon if you wanted to meat it up.

Ingredients (Serves 2)

500g ripe tomatoes - any kind (I used cherry tomatoes but I think those really sweet piccolo tomatoes would work lovely too)

500g red bell peppers

1 medium sized onion

A dash of extra virgin olive oil (I used the spray)

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of dried oregano (I didn't have any - and I think basil would work well too)

1 1/2 cups of vegetable or chicken stock (I used chicken)

Extra spices, herbs and/or meat - your meal, your choice :)

Wash the peppers and tomatoes thoroughly and slice into wedges. Bake in the oven at approximately 200 degrees celcius until thoroughly roasted (about 30 minutes). Meanwhile, slice the onions and garlic and saute in the bottom of a soup pot with a dash of oil until soft. Add your spices/herbs. Once roasted, add the tomatoes and peppers to the pot and stir all the ingredients together. Pour on the stock and allow to simmer for 5 minutes. Blend the soup to the consistency you prefer (feel free to add more stock to the mix). Taste and add extra seasoning if needed. Serve immediately.

Note: I didn't have any at the time but you could dollop some fat free fromage frais or creme fraiche on top of the soup.

ENJOY!

Snack: Celery Sticks Topped with Extra Light Cream Cheese with Chives and Chilli Powder

Day 59: Snack

Now I usually HATE celery sticks, but this was absolutely DELICIOUS! Really moreish and totally satisfying. Try it, honestly.

Dinner: Denver Steak in Pepper Jus with Mushrooms and a Yellow Pepper and Onion Mix

Day 59: Dinner

Never had denver steak before. It was really tasty but quite fatty so wouldn't recommend that specific cut of beef. All in all though, with the lovely pepper jus I made it was a really nice meal.

Wednesday 8th May - PP

Breakfast: Cinnamon Chocolate Oat Bran Porridge

Addicted already!!

Lunch: Tin of Tuna

Dinner: Seasoned Skinless Chicken Thighs

Unfortunately I don't have a photo for this, but they were generally the same kind of thing as I have had over the last week or so. Chicken on the bone is just that extra bit tastier!

Thursday 9th May - PV

Breakfast: Two Boiled Eggs with Yellow Pepper Soldiers

Day 61: Breakfast

Lunch: Smoked Salmon, Quark and Balsamic Salad

Day 61: Lunch

Dinner: Three Skinless Chicken Thighs with an Indian Spicy Omelette

Day 61: Dinner

The omelette is an indian inspired recipe, and is meant to be an omelette, but I just made a mistake and turned into a scramble at the last minute. I was not disappointed, it was spicy and tasty and didn't matter that it wasn't in omelette form! But if you fancy the omelette version, here's how to make it:

Ingredients (Serves 1)

2 eggs

Half a green chilli, de-seeded and chopped

Half a red onion, finely chopped (I used a yellow one)

1 spring onion, finely sliced (I missed this one out)

1 tablespoon of fresh coriander, chopped (I don't like coriander so I missed this out)

A pinch of garam masala

A pinch of turmeric

Salt and pepper to taste

Mix the eggs in a bowl with salt and pepper. Add the chilli, onion, coriander and spices and mix thoroughly. Lightly spray a pan and heat to medium. Pour the egg mixture into the pan and cook on each side for a few minutes. Serve immediately. Enjoy.

I finished off the meal with a lovely bowl of cinnamon chocolate oat bran porridge. Yum.

Friday 10th May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham Slices and Vanilla Yoghurt

Day 62: Lunch

Cheeky little lunch at Uni, whilst doing my work. Did the job so no complaints there!

Snack: Salmon and Quark Seasoned with Black Pepper and Lemon Juice

Dinner: Spicy Sesame Chicken with Fried Eggs

Day 62: Dinner

Mm mm mmmmm! Can't go wrong with this dish. The sesame seeds give the chicken that extra bite so you feel fuller for longer. Season the chicken with whatever you want and bake it in the oven for about 20 mins at 180-200 degrees celcius, and Bob's ya uncle!

Saturday 11th May - PV

Breakfast: Cinnamon Chocolate Oat Bran Porridge

Lunch: Ham and Chicken Slice Salad

Day 63: Lunch

Snack: Cucumber Slices, Tomatoes and Seafood Sticks

Dinner: La Stazione Restaurant!

So for the second time whilst on the diet, I am eating out. It is for a friends birthday, so no excuses really, plus on a PV day your choices are that little bit less limited than PP days. So let's see what I had and how I handled the situation!

Starter: Garlic and Chilli Prawns

Day 63: Starter

Now when I asked for this I specifically told the waiter that I did not want ANY OIL on the dish. All I wanted was a little bit of garlic and chilli, but it still came out very oily. I guess some places just don't get it even when you spell it out for them. So I just tried to eat it without eating too much of the oil. Was delicious regardless but you just have to be careful. If I was with family I would have sent it back but I think with friends you just want to get on with it!

Main: Rare Fillet Steak with Asparagus and Seasonal Vegetables

Day 63: Main

Now this, phhwoooar, this was divine! I wasn't initially going to go for steak, but in a nice restaurant you really can't go wrong with it. Again I asked for no sauce, for the steak to be grilled and for the vegetables to be steamed and this time they were successful in providing that....HOORAY! The steak was cooked to perfection and the only thing I left was the green beans which the rest of the table had no problem hoovering up for me ;)

Great end to a lovely meal.

Sunday 12th May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Ham and Chicken Quark Slices with Seafood Sticks and Boiled Eggs

Day 64: Lunch

Dinner: Simply Chicken Curry

Day 64: Dinner

Simple and tasteless. I don't know what I did differently but this wasn't as nice as the last curry's I've made. Maybe I didn't put in enough spices. Oh well. There you have it! Any suggestions as to how to make a delicious Dukan curry would be much appreciated...I'll be awaiting your comments eagerly!!! :)

I made up for it though by making a lovely Cinammon Hot Cocoa Drink....mmmmmm......

Day 64: Supper

I even sprinkled some more bits of cocoa powder on the top to make it that extra bit special ;)

So that's it for another week. And as Friday 10th marked the two month mark I weighed myself and I've bloody well gone and done it.....Lost 2 stone in 2 months :D Absolutely over the moon! So all I need to do now is work even harder to make sure that I shed the last stone off by next month but also that when that happens I will be toned and tight as well. So lots of gym, bootcamp, skinnypigs, jogging sessions to be had!!! And this will be my motto as I work my arse off.......

So, watch this space! Thanks for reading, and remember.....keep following :)

Kate :) x