1:10pm Cheese salad sandwich + pear + tea
I started a new loaf today, a pre-diet favourite by Burgen: a wholemeal loaf with cranberries. The regular-sized slices are over 100 calories each and so I’ll try to have max 2 slices per day and restrict to 1.5 slices per sandwich.
|Quark low-fat soft cheese||23||4.1||1.4||0.1||0.0|
|half-fat cheddar cheese||55||6.5||0.0||3.2||0.0|
|wholegrain & cranberry bread||154||7.1||24.5||3.1||3.8|
Hmm, two small-size slices in previous sandwiches were around 110 calories and so perhaps just one slice of this bread per sandwich?
Afternoon drink: pint of squash
3:45pm Cottage cheese surprise
|cottage cheese w/ onion & chives||66||10.1||4.7||1.2||0.2|
It’s a bit freaky that 21g of pumpkin seeds have more calories than a large bowl of carrot soup.
6:40pm Wholemeal scone with cream cheese and strawberries + tea
The first of two scones bought at a reduced price today.
|extra-light Philadelphia soft cheese||29||3.1||1.3||1.2||0.1|
9:15pm Carrot, sweetcorn and bean soup + pint of fizzy peach squash
I used my liquidiser (food processor?) this time to see what happened if I processed raw veg on the veg setting. I ended up with small flakes of veg. I processed lots of carrots and a bunch of celery this way. I cooked them with a tin of tomatoes, veg stock, a chopped red pepper and red onion. Meanwhile, I baked a cubed aubergine.
After 20 mins, I liquidised half of the soup and returned it to the pan with kernels from two sweetcorn cobs, a tin of Tesco Value sweet & sour sauce, a tin of cannellini beans and the baked aubergine to cook the corn.
The soup wasn’t as sweet as before and I realised it was because I hadn’t added any fruit. I added a spoon of Splenda instead.
The green dots are jalepeno tabasco – wonderfully tangy and not too hot. It’s great of pizzas too.
|low-salt vegetable stock||12||0.4||0.8||0.8||0.2|
|tinned sweet & sour sauce||34||0.2||6.5||0.7||0.3|
The day’s totals:
|Allowance||1,200||75 – 105g
25 – 35%
|120 – 165g
40 – 55%
|33 – 40g
25 – 30%