Tonight I cooked..........

Do no stop eating fruit. We evolved walking around Africa shoving anything edible down our throats (nuts, seeds, vegetables, fruit. Berries, fish, shellfish, any meat we could scavenge or kill, each other, other tribes etc) and if it stayed in your stomach it was good food. A lot of the sugars in fruit are bound into the fibre, which we cannot digest and it just goes straight through.

There was a link to a TED talk posted here of a diabetes specialist suggesting an extremely sensible weight loss plan.

It boiled down to these five points:
  1. Avoid low/reduced/fat free products. They are over refined (almost by definition) and have the tasty “mouth feel” fat replaced with sugar, salt and additives
  2. Eat real food
  3. Don’t eat anything you don’t like
  4. Eat when you are hungry. Don’t get caught in the breakfast/lunch/dinner trap.
  5. NO GPS (grains, potatoes, sugar)
Now that is basically just common sense (although I take slight issue with the grains bit) but it has turned around her patients and saved them a fortune in drug bills.
 
Seriously, Slimming world.
Let me know if you need any info.
I've related this before but about 3 years ago I weighed 113 kg. I now weigh 79kg, 34 kg weight loss and I eat well and still manage regular treats and booze.
That's nearly 5 and a half stone over 12 months and I've maintained it and I'm never hungry.
Is that the slimming world website?

I'm a hunky 105 kg, exercise regularly, I like food, though I could do with losing some weight to get the BP down.

Absolutely. Cook your own food. Many of the young people who work in my place can't cook.
My lad is doing a project to produce a t-shirt by making a heat transfer thing and needs to iron it onto the shirt. The teacher apparently asked the class "put your hand up if you have an iron at home" ............. only half the class put their hands up.
 
Made pork souvlaki on the BBQ at the weekend. Served up in flatbreads with hummus, red onion & tomato. Plenty of couscous on the side. Sadly scoffed too quickly to get a photo.

Glad to say MasterPlume doing something called "Food Tech" at School. It appears he's rather good at it - those occasions when I've dragged him kicking & screaming from the TV to help in the kitchen might well have paid off.

Mind you, lesson 1 was how to make hot chocolate. THis consisted of:

1. Heat milk in jug in microwave.

2. Pour hot milk over chocolate powder in mug.

From little acorns mighty oaks & so on...
 
Last time I used an iron was in 1991 and that was to iron a transfer onto a t-shirt, all my stuff goes in the tumble drier and doesn't need ironing after that.
 
Woke up this morning and wondered what to make for work for the next couple of days, cracked open the freezer and there was 4 packs of rump steak so got them out to defrost. Popped out for lunch and a couple of beers, came home, defrosted meat was cut into thin strips, sealed off in hot oil and removed from pan. Added onion, chillies and garlic to the pan, cooked until soft, added chopped tomatoes, brought back to the boil then added the meat and cooked out for around 30 mins on a lowish heat and voila!


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Thas good brown that is....
 
I did some mixed kebabs last night. Chicken, steak and shrimp, marinated in lemon/cilantro/garlic/olive oil for a few hours. Boiled spuds and grilled squash with it. The photo was a bit dark; the light was fading as I took it, so I fiddled a bit to brighten it up.



IMG_6188.jpg
 
I did some mixed kebabs last night. Chicken, steak and shrimp, marinated in lemon/cilantro/garlic/olive oil for a few hours. Boiled spuds and grilled squash with it. The photo was a bit dark; the light was fading as I took it, so I fiddled a bit to brighten it up.



View attachment 335470
Are you taking Sixty's place?
There's more meat on a butchers pencil than that plate.
 
Woke up this morning and wondered what to make for work for the next couple of days, cracked open the freezer and there was 4 packs of rump steak so got them out to defrost. Popped out for lunch and a couple of beers, came home, defrosted meat was cut into thin strips, sealed off in hot oil and removed from pan. Added onion, chillies and garlic to the pan, cooked until soft, added chopped tomatoes, brought back to the boil then added the meat and cooked out for around 30 mins on a lowish heat and voila!


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That looks essence!
 
Are you taking Sixty's place?
There's more meat on a butchers pencil than that plate.
Bitch, please. I am nothing like as intellectual. Can’t remember the last time I read a book on anything other than technical /factual stuff or cooking :)
 

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