Ditching the scales and holding on to summer

This morning it was weigh in time. I’ve lost a pound since last week so I’m bang on my happy weight of 10st (140lbs). I’ve been thinking for some time now that I need to move away from using the scales so much. I’ve pretty much maintained this weight for a few months apart from holiday related slim downs and gains and perhaps I’m ready to finally ditch the weekly (or if I’m totally honest, 3 times a week) weigh ins. As someone who has lost a fair amount of weight I’ve come to rely on the scales to tell me in black and white how I’m doing – I’ve allowed them too much power over me. The fact is the number on the scale is just that, a number. I feel like I may finally be at a point when I can just monitor my weight based on the fit of my clothes, how I’m feeling, knowing when I’ve over indulged a bit and then eating a little healthier afterwards and so on. So this will be my last weekly weigh in! I think I will still weigh in once a month when I review my process and set my goals but that’s it.

I popped to the gym this morning for my usual 20 minutes of cardio intervals followed by my upper body strength routine. Breakfast was this fabulous layer up starting with a slice of my date, carrot and walnut loaf cake topped with some apple and blueberry puree (ahem, baby food – thanks to Neen for that tip!) then some fromage frais mixed with vanilla whey, more puree and then some defrosted summer fruits.

This was delicious. That was my last slice of date carrot and walnut loaf cake and I must make another one! It keeps so well wrapped in foil in individual slices in the freezer and remains beautifully sweet and doughy when defrosted. Plus its all full of healthy ingredients.

Lunch was a huge tuna salad. I made it last night with some veggies that needed using up and I don’t think I realised quite how big it was! It contained: tuna, cucumber, carrot, beetroot, red onion, green pepper, crunchy salad mix including red and white cabbage, cos lettuce and a little spicy peri peri salad dressing.

It was a whopper! I actually struggled with this for the first time ever but I did eat it all! Lots of beautiful fresh veggies – volume eating at its finest. A little later on I ate this nectarine.

Much later than usual I had my afternoon snack of a crunchy apple and two babybel light.

After work I spent the evening in my favourite way – cooking! I’ve made a wonderful cake using some of my new Greek yoghurt, I’ll be posting the recipe tomorrow. I’ve also made a large pan of Thai Green Curry with chicken and veggies. I adore Thai Green Curry so I make up enough for 4 portions and freeze what’s left

Thai Green Curry with Chicken and Vegetables (makes 4 servings)

• 2 chicken breasts diced into bite sized pieces
• half a head of broccoli cut into florets
• half a head of cauliflower cut into florets
• 1 red pepper chopped into pieces
• 200g jar of Thai green curry paste
• 1 400ml tin of light coconut milk
• 1 teaspoon of freshly grated ginger
• water

Begin by preparing all the vegetables, the ginger and the chicken. Lightly stir fry the chicken over a high heat in a little oil for around 3 minutes. Slightly lower the heat and add the curry paste and ginger. Fill the jar the curry paste came in half full and add the water to the pan. Continue to stir the chicken in the curry paste for another 2 minutes. Add the coconut milk and vegetables. Make sure all the ingredients are combined and then simmer for 10 - 15 minutes or until the chicken is cooked through and the vegetables are slightly tender. Serve with your choice of rice / noodles or stir fried greens.

 

I served mine with a small portion of brown rice and some stir fried kale and cauliflower greens dressed in soy sauce and ginger. I heart this meal, it has to be one of my all time favourites. Using light coconut milk, brown rice or wholemeal noodles and the addition of lots of veggies makes this a complete healthy meal.

For desert I just couldn’t help myself and had to try a slice of my freshly baked cake. I topped it with a lovely greek yoghurt based sauce.

I’ll post the recipe for this tomorrow, it was amazing. Believe me you will want to try making this. I’m completely sold on the full fat Greek yoghurt – just delicious. I’m also going to finish off these little greenages.

So here we are at the final weekend of the summer, fingers crossed its looking like its going to be a fine weekend in North East England. I’m going to try and hang on to summer for the weekend before whole heartedly welcoming the autumn next week, even though I can feel that chill in the air already. I love that I feel very in tune with the seasons. Here’s what I’ve loved about this summer:

• Wearing shorts for the first time and feeling confident
• Wearing a bikini for the first time and feeling confident
• Eating ice cream in Majorca
• Eating frozen yoghurt in Brighton
• Having perfect days
• Eating mountains of fresh berries
• Running in the early morning sunshine.

What have you loved this summer? Do you feel in tune with the seasons?

Any big plans for the weekend? I’m planning on lots of cooking and baking (lots of recipes to come!) a run, catching up with family and friends and relaxing. Hope you all have a great weekend x