Ugh, sorry!! I know I seem to be starting every blog post with an apology lately, but although I said that I might be a bit rubbish sometimes and forget to post regularly, I didn’t think I’d be quite this rubbish!
I promise I will try harder… especially as I have so many new recipes to share with you!
Those who have been following the blog for a while know that I’ve been struggling lately, particularly with ongoing health issues.
The short version is that after seeing consultants from three different specialisms, I’ve been discharged from all of them. They can’t work out what’s wrong. None of the tests or scans seem to reveal anything amiss – despite the very precise location of the pain and it’s ongoing nature! So now I’m waiting for a referral to the pain clinic. Oh joy.
Last week I had a particularly horrid day when one consultant (whom I’ve since nicknamed Dr Doom) decided to tell me that all my health problems are caused by my weight.
My reaction to this ranged (in my head) from ‘err, no shit Sherlock’ to ‘ahem… you do realise the pain didn’t start until I’d lost over 4st of said weight?’. Needless to say I wasn’t pleased. She then proceeded to tell me that I can’t get any help with my fertility issues (which she also blames on my weight) until I’ve lost at least another 4st!
I ended up leaving the hospital in tears and, of course, wanting to eat anything and everything to drown my sorrows. Why is it that as soon as someone tells us we need to lose weight, all we want to do is eat?!
However, I am determined to prove to Dr Doom that my pain has nothing to with my weight. The only problem with this plan is that I need to have lost all the weight to be able to do that! But at least now I have my determination back 😉
So, despite my desire to eat everything in sight, I have actually be managed to be more on plan than I have in ages. Plus I’ve massively upped the amount of exercise I’m doing (from zero) and have achieved my Bronze Body Magic Award! Go me! 🙂
I even managed 4k of our group 5k Race for Life event on Saturday, and then topped it off walking another 5.5k around Yorkshire Sculpture Park with friends yesterday. Considering I used to struggle walking up the hill from the bus stop to my house, this is a definite improvement!
The food is always the hardest bit for me, and over my months of struggle followed by an indulgent week’s holiday in the Lake District I’ve regained more than half a stone 😦 But I’m really hoping the last 2 weeks of being perfectly on plan will give me a loss on Wednesday. Watch this space…
In the meantime I’m pleased to say I’ve managed to convert another one of my pre-Slimming World favourite recipes to a Slimming World friendly version. The original recipe is from the Passione recipe book by Italian chef Genaro Contaldo. The original calls for lamb cutlets and an awful lot of butter, but with just a couple of swaps this is the perfect strategy 3 posh meal. The saltiness of the ham and parmesan complement the juicy lamb beautifully. Even my husband, who isn’t usually a fan of lamb, was a fan of this! 🙂
3.5 Syns each if using parmesan as Healthy Extra A choice (9.5 Syns each if not)
- 2 extra lean lamb loin fillets
- 6 slices parma ham
- 1 tbsp Lurpak Lighter
- 60g grated parmesan cheese
- 2 cloves garlic, crushed
- 1 tbsp dried sage
- 1 tbsp dried parsley
- Preheat the oven to 200 degrees
- Combine the garlic, butter, sage, parsley and parmesan in a bowl. Use the back of a spoon to press all the ingredients into the butter to make a thick paste. If the mixture doesn’t quite hold together, add a few sprays of Frylight and keep mixing until you can press the mixture into the side of the bowl and it sticks.
- Arrange the slices of parma ham on a chopping board so they overlap slightly. Then spread the paste down the middle, leaving at least 1 inch around the edge. Fold the edges over and roll up the ham to encase the cheese mixture. Then cut into two even pieces and set aside.
- Butterfly the two lamb loin fillets and spread out on the chopping board. Cover with a sheet of clingflim and use a meat mallet or rolling pan to flatten the two pieces until they’re about 5mm thick.
- Then place one of the rolls of ham and cheese into the centre of one of the pieces and wrap the flattened lamb tightly around it, making sure it is fully encased. Secure with cocktail sticks if needed.
- Spray a frying pan with Frylight and sear each piece of lamb on both sides. Then place on a baking tray and bake for approximately 20 minutes.
- Serve with your choice of vegetables (pictured below with garlic roast potatoes, butternut squash and mangetout).