So I am still trying to keep to my resolutions. Slightly diverted by doing the Heston Challenge (that chilli weighs in at around 750 calories for a portion if you serve it for four)I decided on drastic action. This week I signed up for 10 weeks of express personal training, something that’s worked extremely well for me in the past. And my first session was this morning. Ouch. I weigh almost exactly 10kg more than I did 5 years ago. And that’s AFTER losing 5kg last year. So, the aim is 1 personal training session backed up with as many solo sessions as I can manage a week. I alternate aerobic sessions, which I find easy because I sit gazing at the tv screens, and a mix of weights and aerobics. I’m also planning to get my heart rate monitor fixed. If you want to buy something to help you get fit, I really do recommend getting a monitor, mine (by pulsar) comes with an inbuilt training programme that records your every move and tells you how well you’ve done at the end of each week!
Allowable comfort food for me when I am trying to lose weight is soup. It helps keep you feeling full and if you make it at home then it can be a very good way to eat. So I came home and made up some cauliflower soup. Something I love that also stops me picking…and keeps me going all day.
It’s a really simple recipe.
1 small head of cauliflower (you can use all the white bits of the leaves too)
1 small potato, peeled
1 or 2 jerusalem artichokes, peeled (optional)
1 shallot, finely sliced
¼ pint of skimmed milk
1 pint of water made up with a stock cube, or a pint of fresh chicken stock
A few drops of truffle oil to serve (optional)
Put all the ingredients except the shallot into a large pan and bring to a gentle simmer.
Cook for around 30 minutes till all the vegetables are soft then blitz with a hand mixer or food processor
If the mixture is too thin, continue to cook gently to reduce down
Gently caramelise the shallot slices in a heavy based skillet. You don’t need any oil to do this, just a nice heavy based pan.
Adjust the seasoning and serve with a swirl of truffle oil if you like it, and the caramelised shallots.