Here we are again, another Friday, I honestly think it feels like someone has pressed fast-forward on the clock since Christmas, so much has been going on lately! Great news though and lots of exciting events and Jane Planners doing brilliantly well on their Plans – it’s given me a real boost this week!
Cutting out refined sugar didn’t go so well for me I have to say and I found that even though I was avoiding the biccies, I was turning to toast and Marmite to get a tasty fix in the evenings. So all I was doing was swapping sweet for savoury and self-sabotaging! Hmm not quite the outcome that I was hoping for so that’s why I told you last week that I’m back on my Plan! I’m still sugar free of course, well until Easter and in addition I’ve been following my 1,200 calories a day and I have to say that I’m feeling the better for it! I focused on making really tasty sides to go with my main Jane Plan dishes and my favourite so far was dry fried, mushrooms, spinach and garlic with a squeeze of lemon!
I had a lovely dinner out with friends during the week which tested my diet resolve even further but I stayed strong and opted for assorted sashimi! It’s a bit like sushi without the rice. Try it next time you’re out for dinner and let me know what you think!
I’ve also been upping my exercise these last few weeks in an effort to get body confident for summer, as believe it or not – warmer weather is just around the corner!! I’ve also decided to take action and cycle to work next week. I’m so happy that the clock is going forward this Sunday – hello sunshine and longer stretches in the evenings – bliss!
So what are my challenges for the week ahead? Well first off, coping with all of the extra yummy food that will be in my house with my children on school holidays! The fridge will definitely be fuller and lots of tasty things in there like pizza and my absolute weakness…hot cross buns! They will be on the the breakfast table but I’ll be tucking into my Jane Plan muesli! I have to say that Rachel Allen’s range of organic fat free yoghurt is absolutely delicious and it has really been kick-starting my mornings! It comes in lots of delicious flavours and my favourites are strawberry and rhubarb and blackcurrant.
As it’s meat free week, I’m going to leave you with a tasty recipe for tofu and vegetable stir fry. It makes a nice change from a chicken or beef stir-fry so hope you enjoy!
Serves 4 | 215 calories per serving
2 tbsp vegetable stock
4 spring onions, chopped
3 cloves garlic crushed
2.5cma red chilli, piece of fresh ginger peeled and grated
1 red chilli, deseeded and chopped
11g baby sweet corn
1 red and 1 yellow pepper, deseeded and chopped
115g green beans
1 head broccoli, divided into florets
115g bean sprouts
225g firm tofu, cubes (or cooked baby prawns)
Juice 1 lemon
2 tsp of sesame oil
55g sesame seeds
Heat the vegetable stick in a wok, or deep frying pan. Add the onions, garlic, ginger and chilli. Stir fry for 2 minutes
Add all the vegetables and stir fry for 3-4 minutes. Add the tofu and cook for a further 2 minutes.
Mix the water and lemon juice, pour over the vegetables and cook for another minute.
Stir in the sesame oil and seeds and serve immediately.
This is delicious served on a bed of rice or rice noodles, but if you are counting the calories, it’s also perfect on its own. For a real kick, drizzle with soy sauce.
This is almost delicious with cooked chicken of prawns instead of tofu.
Serve with steamed broccoli.
…until next week!