I was doing so well with my squat challenge then ended up missing a few days, but I’m back on it and hoping for some booty gains!
I’ve exercised for 14 out of the past 19 days and now I really feel it when I miss more than 1 day in a row. I’m still loving Zumba (obviously) and I’m back on my lunchtime treadmill workouts but I’m also trying to incorporate some at-home strength training using kettlebells and body-weight. I’ve been scrolling Tumblr for some exercises for home and also use FitSugar workouts.
Here’s an example of some of my lunchtime runs…
4km in 22:22
4.65km in 27:00
4.3km in 25:00
4.5km in 26:08
Here’s a delicious meal for you…
Green vegetables (leek, asparagus,broccoli tips) with smoked bacon, poached egg and spinach leaves.
Just boil the vegetables until tender and cook the bacon however you want (I dry-fry mine as the fat from the meat means you don’t need extra oil). Once the vegetables have been cooked, use a slotted spoon to remove them from the water and then add the eggs to poach.Serve it in a big bowl and enjoy!
Happy Friday everyone!
And I might be getting a new car this weekend eeeek! I am trading in my Ford KA and hoping to get a Volkswagen Polo, keep your fingers crossed that they value the Rorange Rocket (so-called because the colour is reddy/orange or rorange) so I have enough for a deposit!
In other news, the scales have been depressing me so I think I will have a month or so off the scales and instead focus on how I feel, how my clothes fit and generally feeling better. I have been carbing up a bit too much this week (see recipe below) so at the weekend I am going to look for lovely fresh fruit and vegetables to make some delicious recipes next week, it’s just rubbish that the fresh, colourful foods are so expensive in comparison with pasta and bread!
Today’s recipe is not healthy and it will not help in the battle to lose 21lb, but it will put a smile on your face and leave you feeling satisfied all morning!
Streaky bacon and plastic cheese sandwich (serves 1)
- 1 x seeded submarine rolls
- 6 x small rashers of smoked streaky bacon (3 big pieces which divide in half)
- 2 x slices of plastic cheese
- Condiments of your choice
- Heat a non-stick pan and add the bacon (you don’t need oil because streaky bacon has enough fat that it renders down and coats the pan)
- Cut the roll lengthways and spread with butter, add any sauces you want, I leave it plain
- Once the bacon has crisped on both sides, drain on some kitchen paper
- layer 3 of the rashers on the roll
- cover with the cheese
- layer the other 3 rashers over the cheese and squeeze the roll together
- Cut in half and enjoy!
This is a trashy breakfast but it ticks every box, drink with a full fat coke if you are hungover!
Happy weekends everyone! xoxo
Brussel Sprouts with smoked bacon, spinach and poached egg
This recipe is full of rich flavours and is perfect when you are in the mood for something warm and tasty! The mixture of vegetables and (trimmed) bacon with the egg means that this meal is devoid of starchy carbs whilst being full of nutritional goodness!
- Brusel Sprouts, halved (about 15 small sprouts or 30 halves per person)
- Smoked bacon, rind removed and trimmed into strips (2-3 rashers per person)
- Spinach – a whole bag!
- Egg – One per person
- Black pepper t season (no salt required as the bacon is salty enough)
- Spray oil
- Bring a small deep pan of water to the boil and add the halved brussel sprouts, boil for 3-5 minuted depending on how soft you like them)
- Meanwhile spray some of the oil into a non-stick frying pan and add the bacon lardons. Cook until brown
- Drain the brussel sprouts, leaving the water in the pan, and add them into the bacon pan
- Bring the water to a simmer and add the egg to poach
- Meanwhile, add the spinach to the bacon and sprouts, a handful at a time, so that it wilts
- Once the egg is cooked to your liking place the bacon, sprout and spinach mixture onto the plate and top with the egg
- Season with black pepper and serve immediately
This is a super easy recipe which is prepared and cooked in under 20 minutes – perfect when you don’t have much time or just want to get in front of the fire ASAP!
A quick recipe for you today which, whilst not being the healthiest meal ever, is so delicious and fulfilling that I had to share it with you!
Bacon, Brie and Pea Pasta (With Asparagus)
- Pasta (I used large penne but shells and bows would also work very well)
- Smoked lean bacon (cut off the extra rind if you want) – cut into small strips (it’s easy with scissors)
- Brie cheese – chopped into 1cm squares
- Frozen peas
- Asparagus (I had some in the fridge which needed eating so chopped it and put this in too, but you could just stick with peas or add broad beans, soy beans etc)
- Black pepper
- Bring a pan of water up to the boil and add your pasta – cook until al dente
- Meanwhile, in a small frying pan add the chopped bacon and cook until crisp
- Add the asparagus and the frozen peas and cook until tender
- Add the cubes of brie and stir through the bacon and peas, evenly distributing the cheese so that it melts
- Add a couple of spoonfuls of the pasta water to create a creamy sauce
- Add lots of freshly ground black pepper (it evens out the saltiness of the bacon and brie)
- Drain the pasta and add it into the frying pan, stir through the bacon and brie mixture
- Eat and enjoy whilst it is still really hot!
This is a lovely meal, quick to make and all of the ingredients go really well together; you have a mixture of salt (brie) smoke (bacon) sweet (peas and asparagus) and starch (pasta)!
Bon apetit! xoxo
I have a cold! But I won’t let that de-rail me from my attack plans. Tonight I will be hitting the gym followed by a long soak in the bath and for tea I will be having some savoy cabbage with smoked bacon and a poached egg. Mmm mmm mmm!
To make my fantastically festive meal I begin by boiling a large pan of water and shredding my cabbage into bite-size strips. You don’t need to add salt to the water as the bacon will be salty enough later!
Whilst your cabbage is softening in the water, heat a frying pan and add your bacon, chopped into lardons. If you are using streaky bacon you don’t need to add oil, but maybe spritz some spray oil if you are using normal back bacon. Fry the bacon until crispy and then add the now soft cabbage. Allow the cabbage to pick up the bacon oil and the little specs of porky goodness in the pan as you stir.
At the same times as this, you need to fill a pan with water until it boils. Add a drop of vinegar and stir to create a little whirlpool in the pan. Crack an egg and drop it into the whirlpool, this should help the whites of the egg to stay together. Cook until the whites are firm or to your own liking (I like the yolk to infuse with the cabbage and bacon when I break into the egg!)
Take the cabbage and bacon out of the pan and place in a bowl or on a plate. Top it off with the poached egg and a sprinkling of cracked black pepper.
Et Voila! A tasty, seasonal meal which will leave you feeling satisfied, full and festive!