Try something else! Or at least that’s how it was with me and Slimming World.
At one point I had pretty much decided that no ‘diet’ or healthy eating programme was ever going to work for me. I had tried Weight Watchers and Atkins, the ‘simple’ British Heart Foundation weight loss plan, Weigh Ahead and even Overeaters Anonymous.
But the most I had lost with any of those was about a stone and a half. And after weeks or months of feeling stuck, I’d inevitably stop trying and end up gaining even more than I’d lost.
So about 18 months ago I started to consider weight loss surgery. Until a wonderful friend of mine, the lovely Kate (who had lost over 3 stone with Slimming World at that point), told me that I owed it to myself to try everything before I went under the knife.
The rest, as they say is history. I am now the lightest I have been in many years and 4st 5.5lbs lighter than when I started Slimming World just over a year ago.
But the try something else rule still applies to smaller things now and then! For example, today’s tea ended up being a bit like an episode of Ready Steady Cook…
We’d originally planned to have slow cooked pork. Except that I forgot to sort out the slow cooker this morning before work.
So tonight was a case of flicking through all the old magazines and looking on the Slimming World website trying to find a recipe using pork tenderloin and other ingredients we had in the house.
After a short discussion with hubbie about our options, we settled on the Jerk pork bowls with banana salsa recipe from the Jan/Feb 2016 issue of the Slimming World magazine.
Except that I had to ‘fudge it’ with a number of substitutions because I didn’t have all the right ingredients…
But ‘if at first you don’t succeed’ right?
‘Sort of’ Jerk Pork Bowls with Banana Salsa
Serves 4 -Syn Free
- 1 Pork tenderloin (fillet), all visible fat removed
- 2 tbsp Jerk spice mix
- Salt and pepper
- Juice of 2 limes (original recipe calls for 3)
- 1 tbsp tomato puree
- 300g basmati rice (original recipe calls for long grain)
- 1 red and 1 yellow pepper, chopped (original recipe calls for 2 red)
- 1 pack sugar snap peas, sliced (original recipe calls for green beans)
- 1 bunch spring onions, thinly sliced, white and green parts separated
- 500ml chicken stock
- 1 tin black beans, drained (original recipe calls for red kidney beans)
- 300g frozen sweetcorn (original recipe calls for peas)
- 1 banana (original recipe calls for 3)
- 3 green jalapeno slices, finely chopped (original recipe calls for 1 green chilli)
- 1 tbsp dried coriander (original recipe calls for 1/2 pack fresh)
- In a small bowl combine the Jerk spice mix, juice of 1 lime and tomato puree, and season well with salt and pepper.
- Spray a frying pan with Frylight and sear the pork tenderloin on all sides until it is just browned but not cooked through.
- Transfer the pork toa plate and brush all over with the Jerk marinade. Chill in the fridge for at least half an hour.
- Meanwhile, preheat the oven to 180 degrees.
- In a large roasting tin combine the rice, peppers, sugar snap peas and spring onion whites and mix well. Then pour over the stock and cover the tin tightly with foil. Bake in the oven for 45 minutes.
- While the rice cooks, combine the banana, jalapenos, coriander and juice of the 2nd lime to mke the banana salsa. Mix well, then set aside.
- Once the 45 minutes are up, remove the foil from the roasting tin and add the black beans and sweetcorn to the rice mixture. Stir well to combine.
- Remove the pork from the fridge and set on top of the rice mixture.
- Return to the oven, uncovered, for approximately 30mins, or until the pork is cooked through.
- Rest the pork while you divide the rice mixture between 4 plates, then slice the pork and distribute between the plates. Finally add the banana salsa and some extra speed veg of your choice before serving.