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Cooking Yourself Less Fat

To prevent myself from imploding with boredom due to my prolonged house arrest (enlived by sciatica and relentless exam preparation!) I have been cooking two daily meals for my family in order to help save money and give myself a sense of accomplishment.

Happily for me, in an effort to find something worth watching on daytime terrestrial TV I came across Cook Yourself Thin, which as a bonus has moved me away from recycling the same 10 recipes I most often make.

I have therefore adopted a regime of relentless healthy food, stripped of nonessential carbs, oils and fats but full of flavour. (I think this is a subversion of the nesting instinct, since my broken body does not permit much in the way of housecleaning, and I have therefore focused my awesome hormonal powers on cleaning out and rejuvenating Z's earthly shell).

My first challenge has been to start masquerading half the week as a vegetarian in order to save on £££s and the environment and the risk of colon cancer and it has been surprisingly enjoyable.

Today's lunch has been basmati rice with peas, leek, red onion, red pepper, carrots and mushrooms served with light cream cheese*, and for dinner I am making this: Smokey Aubergine and Garlic Dip**.

I have been cooking this way for the last two weeks and both Z and I feel amazing and have been losing weight. (I can't really asess my own weight loss***, since I am obviously gaining weight due to the growing baby - but my face looks noticeably leaner, my clothes feel looser and the number of Z's chins has gone back to 1, which is only right and proper).

And though this new healthy living regime will likely recede the way of the dodo once the baby comes, until then I am living it up and making the most of it.

*If anyone cares how this is made, the recipe is
Finely clice:
1 red onion
1 medium red pepper
1 leek
1 carrot

Throw into a wok with a few handfuls of frozen peas. Add enough water to cover the borrom of the wok, cover and cook over a low heat. In a separate pan put 1 teaspoon of olive oil and add a few cloves of finely chopped garlic and fry over a medium heat for about 30 seconds. Then chuck in sliced button mushrooms and finely chopped coriander, season with light soy sauce, reduce the heat to very low and let those babies gently sautee in their own juices.

In a separate pan boil long grain basmati rice, and when finished mix with the veg and if desired add a spoonful of Light Cream Cheese to each serving. (I think it could probably work even better with plain greek yoghurt, but I was improvising and didn't have any in the house).

** This is seriously delicious, so much so that even my aubergine hating son stuffs his face with this.

*** I am not dieting per se, because it's not a good idea in pregnancy. I'm actually probably eating the most healthy and balanced meals I've ever consumed, I have just changed the way I cook which has had a noticeable effect on my calorific intake I think.


( 6 comments — Leave a comment )
Jun. 16th, 2010 04:38 pm (UTC)
Oh, I make an aubergine dip like that, only with full fat yoghurt, roasted aubergines and raw garlic!
Jun. 17th, 2010 01:56 pm (UTC)
Raw garlic is definately less labour intensive, but I really like the slightly sweet flavour of cooked garlic. I also love getting to squeeze it like toothpaste.
Jun. 16th, 2010 10:56 pm (UTC)
Oh! Inexpensive receipes! That require less than 10 pans! You have struck home cooking gold!
Jun. 17th, 2010 01:56 pm (UTC)
I am all about the easy. :)
Jun. 17th, 2010 02:37 am (UTC)
Ooh, thank you for this. All the recipes there look good.

I tinker with recipes too much, I think. I don't have low-fat coconut milk, so I swap it for the regular stuff, and so on. And then I eat it, proud of myself for cooking a healthy meal. Well, the recipe was healthy, and that's what counts. :-)
Jun. 17th, 2010 01:58 pm (UTC)
I didn't know that half-fat coconut milk existed... just happy that local supermarkets stock it here, and I can order online.
( 6 comments — Leave a comment )


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