Healthy eating seems to work!

I wanted to share my happy evening with all of you – I was at my Slimming World group last night and annually each group chooses its ‘Woman of the Year’ that has done well on the plan and inspired other members and when they announced that I had won… well I own up I did cry a little bit!

I joined just over a year ago – not for the first time at a group down here in the South West – but the first time in this particular group at Cheddar in Somerset, just near my daughter. As it’s held on a Monday evening, and I am official Granny child minder if needed over the weekend and on Mondays, I rarely go into the office those days.

This is a before picture of me – on holiday about to go kayaking if I remember rightly … poor old kayak I say, no wonder it wasn’t very stable! Early 2016 was a tough time for me as all the Create and Craft viewers probably know as I lost my mother and father one after the other in the same week in January.

Having surfaced after the funeral and still being more than a little weighted down by the sadness I took a good look at the carrier bag full of medicines that I collected from the chemist every few weeks and decided I had to do something to make sure it wasn’t me joining them any time soon!

I had heavy medication for diabetes and still very high numbers, two different meds for high blood pressure and various other things I took and yes, it really was a carrier bag full every couple of weeks or so.

I joined Slimming World (again) but this time at a totally different group with possibly the best leader in the world (Cathy you’re so good) and began to relearn my eating habits. You know how annoying it is when people say this isn’t a diet it’s a lifestyle change well… nah I’m not going to say that… but it’s true.

I lost eight pounds in my first week and a stone in my first month, I focussed so hard and was very determined to make it work this time. And so it did for many months. Then I found it harder and harder to shift the pounds. It was a combination of my failings and also being older and having lost so much, maybe my body got mean!

However I concentrated on keeping my blood sugar readings good (for those in the know my levels went from 14.6 down to 5.1 where they have been for many months now) and am now no longer listed as diabetic by my doc, no more checks, no more meds, no more high blood pressure and all is good.

For now, I need to keep plodding on, I need to keep those blood levels steady forever and some more weight off would be fab – I am just under four stone lighter than at my heaviest and I would love to see another couple of stones disappear into the ether!

I hope my Mum and Dad would be really proud of me!

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Lettuce make soup!

We have had huge success with lettuce this year. So huge in fact that I am worried about how to use it all! So I started asking friends and reading up on the internet – hmm I wonder if you can make lettuce jam? Lettuce fritters?

Well, the sensible answers I got, bearing in mind this is a one person family for feeding lettuce related dishes to (Richard doesn’t like greens very much) were all headed by lettuce soup. My first reaction was yuk, how can that be nice and the answer is – try the recipe and see! I used mainly Cos and Romaine lettuce as that’s what was threatening to bolt in the garden.!

I am now definitely a fan of lettuce soup, I have multiple pots sitting neatly in the freezer and if I have another glut in a month or two, I will be making it again. I have to say if I was being given a blind taste test I would just say it’s a green soup but would not have guessed lettuce. The butter I think adds flavour but of course, if you really can’t have the fat content there are ways around it like using a spray oil instead for cooking.

The other thing I must mention if we are on the topic of lettuce, is how often I use the leaves as a wrap. So my smoked salmon/lettuce or hard boiled egg/lettuce sandwiches are just that – no bread just a wrap made from a large crispy lettuce leaf. I like it – give it a try and see what you think!

Lettuce Soup

The quantities in this are fairly arbitrary, I tweak them to match what I have coming out of the garden or in the fridge at that moment.

Ingredients

  • Large handful of chopped spring onions
  • 1 garlic clove chopped (or skip if you don’t like it)
  • 3 tablespoons or so butter
  • Salt (small teaspoon) and pepper maybe half a teaspoon
  • I medium to large potato chopped into slices or diced
  • Then about 12 ounces of lettuce – I often use even more
  • 3 cups of really nice chicken stock – or use a chicken stock cube

Method

  1. Sauté the spring onion and garlic in a large saucepan with about half the butter. Stir gently until they are soft and then add the salt and pepper and cook for another minute or so.
  2. Now add the potato chunks, the lettuce roughly ripped to pieces and the chicken stock. Bring to boil and simmer for 12 minutes or so, until the potatoes are cooked. I leave the lid on the saucepan to preserve the liquid.
  3. I have been known to add more lettuce at this point if I felt it was too thin, in which case I just simmer a little longer to soften the lettuce (it wilts pretty fast) and then continue.
  4. Let the mixture cool a bit and then purée with either a hand blender or a food processor.
  5. Finally, stir in the rest of the butter and then taste for seasoning. This freezes well, just defrost and then warm in a saucepan.

I realise this is a fairly loose recipe but each time I have made it, I have tweaked the amounts of the main ingredients. It is a very flexible concept that can work with whatever you have to hand!

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A glutton for punishment

While growing your own veg is a wonderful and rewarding thing you can find yourself becoming a glutton for punishment. If you get too good at it, there can be one big problem – a glut! After weeks and months of nurturing, everything seems to ripen at the same time, so you have tonnes of tomatoes, more lettuces than Sainsbury’s and, possibly the worst of all,­ a mountain of courgettes! I don’t know what it is about courgettes, but they creep up on you. One minute you have one, the next 10 and at least two of those will have turned into marrows overnight.

The only thing to do with any glut is to ensure you have freezer space and some great recipe ideas to ring the changes and stop you getting completely bored with whichever veg is in glut.

I am currently wrestling with the annual courgette glut. Not only is my neighbour kindly giving me their excess, but I have quite a few of my own to contend with too. It is clearly a very well catalogued problem – there is even a book called ‘What Will I Do With All Those Courgettes?’ obviously written by someone who has endured many a courgette excess.

If you haven’t got time to rustle up a delicious courgette soup or veggie bake, don’t despair – some genius has invented the spiralizer! If you haven’t tried courgetti yet, you’re in for a treat. Courgette spaghetti can be made and served in less time than it takes to make conventional pasta. All you need is a spiralizer or even just a vegetable peeler. You can turn the humble courgette into the perfect healthy meal in minutes with a couple of minutes (no more) in boiling water.

If you pick your courgettes before they get too big – about the length of your hand from palm base to finger tips – you don’t even need to cook them as they are delicious eaten raw if sliced, shaved or grated.

They are very versatile and can even put on a show on the BBQ – slice thickly and brush with oil and you can griddle them. Alternatively, braise slowly in butter with crushed garlic and thyme leaves and you get a delicious pasta sauce.

But if you really feel you are sinking beneath the weight of courgettes then why not knock up a batch of soup and freeze in portions, then you can remind yourself of summer when you tuck into a warming bowl in the depths of winter. Enjoy!

This Simple Courgette Soup really is very easy to make, it freezes well and is delicious with homemade bread. It is great eaten hot or cold!

Simple Courgette Soup:

Ingredients

  • 450g courgettes thickly sliced
  • 700ml chicken stock, or vegetable stock if you want to keep it completely vegetarian
  • 1 medium onion sliced
  • ¼ teaspoon oregano (fresh is best!)
  • ¼ teaspoon rosemary (fresh is best!)
  • Salt and pepper to taste

Method

  1. Place all ingredients into a large saucepan and bring to boil
  2. Reduce heat and cover and simmer for 15-20 mins
  3. Blend in blender/processor till smooth, reheat when ready to serve, or chill and serve cold.
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Absolutely freezing fabulous!

Oh alright, I admit it, I am a bit of a freezing fan! It’s such a great way to preserve and store food, plus it’s easy to do. It cuts down on waste as you can freeze gluts and leftovers so it can be a real money-saver. I have a range of foods that I always freeze, but I’ve recently come across some other ideas that were new to me. See what you think of this selection:

1. Nuts
Freezing nuts makes them last longer as it keeps the oils in them from going rancid. Simply remove some when you need them and leave them to defrost on your kitchen worktop.

2. Ripe bananas
Freezing ripe bananas is brilliant for all your last minute banana baked goods needs. They’re also terrific for adding to smoothies since it makes them creamier and you can use less ice and mixing frozen bananas with fresh or frozen strawberries makes amazing ice cream – yum!

3. Cooked rice
Cooked too much rice? Store it in a freezer-proof container and store it in the freezer until you need it. When you’re ready to eat it, add the amount you want to a microwave-safe bowl or saucepan with a few tablespoons of water to warm it back up – just make sure it’s properly hot before serving.

4. Grated cheese
Grated cheese freezes really well and is a great time saver. If you’re cooking lasagna, enchiladas, or anything cheesy, just thaw and use. Great sprinkled over the potato topping of shepherd’s pie too! No more abandoned lumps of cheese wasted or going mouldy in the fridge!

5. Wine
Now I realise this is unlikely… but if you ever have some wine left in a bottle after dinner, pour it into an ice cube tray! Just add a cube into the casserole the next time your recipe calls for some wine.

6. Champagne

Like wine, you can freeze bubbly in an ice cube tray and put one (or two or three) cubes into a glass of orange juice for an instant Buck’s Fizz! I regret I can’t ever see that happening in this house… left over Champagne? I don’t think so!

7. Uncooked bacon
Wrap three to four slices of bacon side by side in parchment paper before putting in a freezer-proof bag. Bacon thaws really quickly at room temperature – and you can grill, fry or just place on kitchen paper in the microwave.

8. Butter
Frozen butter is a baker’s secret weapon. Grate frozen butter into dough for really light piecrusts and biscuits. Freeze the butter in its original wrapping inside an airtight bag or tightly wrapped in foil.

9. Egg yolks and whites
Like wine and herbs, egg yolks and whites work well in ice cube trays too. You will have to thaw the cubes completely if you are using them to bake, but the whites can be apparently be defrosted right in the pan for omelettes – I haven’t tried that yet!

10. Fresh herbs
And finally… this isn’t actually a new one for me (It’s something I do regularly) but in case you didn’t know this excellent tip – chop herbs finely and place them in an ice cube tray covered with water. Then you can add a herb cube directly into your pan to liven up sauces or stews.

If you’ve got any freezer tips you can recommend – please share!

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Paris by moonlight

I admit, I may be a little biased, but I think our Paris skyscape is just lovely. It’s effective when used as a black silhouette or you could use colour to get a totally different look – Paris in the Spring perhaps?

This is such an easy card to make and you could use any of our skyscapes with this design – so next time you are stuck for a quick card – have a go at this!

Just cut three white squares and then mat them onto whatever colour you fancy. The black used here in the centre is great for making the card look stronger and matches the black silhouette. Use the same colour card to mat the main rectangle of white card – in this case, blue – and hey presto the card is nicely coordinated colour-wise.

The only other point I would make is that the skyscape has been die cut twice, and then when they are placed onto the card, they are not carefully matched up (which is a useful technique to make die cuts thicker and stand out more) they are just slightly out of place to create a shadowy effect. If you have a pale die cut then adding a black ‘shadow’ behind it works well too.

Whether this is birthday, anniversary or everyday, there are loads of occasions that might fit this card – I reckon it should be an everyday card with a couple of plane tickets to Paris slipped inside it… Now, where can I leave this article so Richard can read it … hint hint!

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