Light and crispy spring rolls

Here's what you can do with 54p of bean sprouts, Vietnamese rice paper and leftover veg. We added a little leftover chicken to ours too. The result was a very crunchy and light version of the usual Chinese spring roll and we loved the lightness of this starter.
We were going to buy Filo pastry until we found the rice paper in the cupboard. A quick look on the internet made us wonder if we could use this type of rice paper for frying, as its generally used for steaming.
Our experiment worked well and much much better than anticipated.
We used a double layer of rice paper the result was a crunchy outer layer and a chewy inner layer which was very enjoyable. We will be making them again!
Interestingly, although we weren't looking for gluten free products, we thought all rice paper would be gluten free naturally. To our surprise this wasn't always the case as some also contained wheat - so do check the labels if that's your requirement.
To make 5 extra large spring rolls (10 cm long/4cm diameter - similar to the size in a chip shop) you can cut corners and buy a ready made stir fry mix. We just happened to have some savoy cabbage (10g sliced - couple of leaves), carrot (1), spring onions (2) and mange tout (10). All we had to buy was a pack of bean sprouts and you will only need to use 60g. We thinly sliced everything and added some leftover cooked chicken. This was marinated in a teaspoon of five spice powder, a tablespoon of hoy sin sauce, 3 teaspoons of soy sauce and an inch of grated ginger. We made 5 large spring rolls to enable us to experiment with various coatings e.g. egg and breadcrumb or batter if necessary. As it turned out, au naturelle worked exceeding well and after tasting the first one, we had no desire to experiment further. One is enough to satisfy as a starter (as in the picture), it was very filling and extremely more-ish. OK we did share the initial sample. The remainder are in the fridge to see how they behave overnight.
Down to calories - if these were steamed they would be no more than 100 calories each. Even fried, they didn't seem to soak up the oil and were very light and crispy. As a starter we suspect these will be under 200 calories each - that's not bad in our opinion.

CAN'T GET CLOTHES TO FIT

So you think you've put on weight? You are out shopping for clothes and nothing fits? It can be a nightmare finding clothing in your size but (as I've recently discovered) especially for us girls with larger or smaller busts than erm 'average'. Trying on, breathing and squeezing in, may provide you with a good workout - but how may times have you left the store without any purchases and a lot of frustration?
It appears I am a different size in most stores generally and I've got used to it being that way, but more importantly I realise I am not a standard size anywhere because my bust, or should I say 'cup size' in particular is out of proportion to the rest of my body. If the dress fits on top the bottom is too baggy and so on…
One solution could be to make my own clothes, time consuming I know but I've soon realised even this  idea is not particularly straightforward.
I was comforted by this 1930s 'Practical Paper Pattern' found in a charity shop.
The woman who owned this dressmaking pattern seems to have experienced the same sizing problems we still find today, despite being able to choose patterns in a particular bust size.
I love the way she has written 'cut wider' and 'waist and hips too narrow'. Sadly the pattern was never cut out, perhaps she was too daunted at the thought of altering it?After some research I discovered (to my joy...) there was perhaps an answer to why clothing doesn't fit: apparently all dressmaking patterns are designed for a 'B' Cup. I wonder if most clothing manufacturers do the same? Quite often for me a close fitting dress requires upsizing which doesn't do a lot for moral, and when the bust fits the rest of the dress doesn't.

Now my blog post wouldn't be complete without some talk of food. Today I'm making a LEEK & POTATO SOUP. If you have a moment it really is so simple to make. If pushed for time, use frozen leeks!

I'm going to use my usual recipe which I've linked to, although today I'll be adding a large spoonful of cream at the end and a topping of fresh croutons! Just a touch of luxury and a bit of extra filling.
Soup is often low in calories and not filling enough, leaving you open to hunger later.
If you are thinking of buying cast iron cooking pots for use on the hob and in the oven, I have to say they are fabulous to cook with.
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WARM FIG & GOAT'S CHEESE SALAD

Feast your eyes on this colourful warm fig, goat's cheese and sweet red pepper salad. Add fresh crunchy croutons for texture. The secret ingredient is temperature - warming the figs through in the oven to bring out their full flavour.
To make this salad for two you will need:

*

1 bag of mixed salad leaves

4 figs

one sweet pointed red pepper

soft goat's cheese

day old bread cut into cubes

pine nuts

olive oil

vegetable oil

a sprinkle of dried herbs - use whatever you have

salt/pepper

optional - chilli flakes

*

Turn oven to 160ºC. Cut figs in half and lay on an oiled baking tray and drizzle lightly with melted butter. Cut the bread into cubes and coat with vegetable oil and a sprinkle of mixed dried herbs. Place the bread onto the same tray as the figs. Slice the pepper and coat lightly with oil. Put the red pepper into a separate oven proof dish and place in oven at the same time as the figs and croutons. When figs have warmed through (around 15 minutes), remove from oven.  Turn the croutons over. Keep the croutons and red pepper in the oven while you assemble the salad (you can turn the oven off). Take a handful of pine nuts and fry lightly for a few minutes in a little vegetable oil - if you like a little heat, add a few chilli flakes to the pan. Dress the salad leaves with your preferred dressing. We used a little olive oil, lemon juice and salt/pepper. Add the rest of the salad ingredients and enjoy.

*

Do you know how many calories you are allowed each day?

Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.

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Spinach saag bhaji and bombay potatoes

Here is a very quick and easy way to enjoy spinach and potatoes. Add flavour without adding  calories.
Spicy bombay potatoes and spinach saag bhaji are made using the same ingredients.
There is such a wonderful fresh taste to these simple, light and mildly spiced side dishes. The bombay potatoes have a lovely creamy texture when cooked this way. The spinach is very refreshing and will adorn anything from curry to sausages!

Use the following ingredients to create the base for these simple side dishes:

One small onion

One garlic clove

1 cm ginger

1 - 2 teaspoons mild curry powder

oil for frying

Blend the onion, garlic and ginger to a puree and fry in a little oil for 5 minutes. You may need to add a touch of water. Add curry powder and fry for another minute or two. Use this base to make your side dishes. For the spinach saag, simply add spinach and wilt - season with salt to taste. For the bombay potatoes, put the base into a pan with a lid, add cubed (uncooked) potatoes and add enough water or stock to almost cover the potato. Simmer until potatoes are cooked. If there is too much liquid left in the pan, remove lid and turn up heat to reduce and thicken the base.

***

Do you know how many calories you are allowed each day?

Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.

Copyright © all rights reserved. Please do not copy any of this material without my express permission.

EASY CHICKEN and SWEETCORN CURRY

An easy CHICKEN & BABY SWEETCORN CURRY takes around 10 minutes to prepare. This was a very simple recipe using few ingredients and producing a wonderful depth of flavour.

The bombay potatoes and spinach saag bhaji was very quick to prepare too.

Our flatbreads flavoured with warm spice were less doughy but equally as tempting as any naan bread.

We prepared everything in the afternoon so the meal was ready to heat through within 10 minutes.
Why not save on the cost of a takeaway and enjoy a lovely fresh tasting curry with a lot less calories.

Why not take a look at our easy recipe below:

Asparagus season is here ...

There's nothing quite as tasty as really fresh, new season asparagus! Thanks to the exceptionally warm spring weather, we are enjoying our first pick of the season. The flavour and texture is something you have to savour.
Lunch then was poached eggs, bacon and a few asparagus spears for luxury. A slice of warm toast on the side adds a nice bit of crunch.
Asparagus this fresh takes very little cooking - we boiled ours in salted water for 3 minutes.
Perfect poached eggs are quite easy to make, although you'll need really fresh eggs. Just add a dash of vinegar to the water and bring to the boil, turn down to a simmer and add your eggs. Simple as that. Lose weight eating delicious food.

Be who you want to be.

Do you know how many calories you can eat each day?

Our very first blog post about our weight loss journey - back in 2011.

You'll find our successful WEIGHT LOSS STORY here. Tweak what you eat and lose weight.

Copyright © forget dieting forever (2015), all rights reserved.

Please do not copy any of this material without our express permission.

CREAM OF CELERY SOUP RECIPE

We have never tried CELERY SOUP, have you?  This easy recipe doesn't take too long either.
If you're fed up throwing limp celery in the bin, as we were, then this is a recipe for you to try.  It's something I've thought of making but never got round to.
On one of the hottest days of the year, soup needs to be light, and this was perfect. Light in every sense. Just a quick count and I can't quite believe how light this is in calories. The main ingredient - celery - came to 65 calories.
The recipe serves four and was served with double cream and cracked black pepper. I think some bacon bits crumbled on top would be nice too. For this cream of celery soup recipe, click on 'find our recipe' below.
We served some cheese toasts on the side to help increase the calorie content. We know if we don't eat a decent sized lunch we will only snack later.  I was surprised at the delicate flavour and how creamy it tasted with very little cream needed.

Do you know how many calories you can eat each day?

Here's a link to our very first blog post along our easy weight loss journey 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.

You'll find our WEIGHT LOSS PLAN here.

QUICK SPICY RISOTTO

SPICY CHICKEN & CHORIZO RISOTTO is a quick and easy recipe under 500 calories per portion.
Faddy diets may work in the very short term, but weight management doesn't stop when the diet ends. Keeping track of calories - quite often guessing, estimating and roughly counting - is one of our secrets to losing weight and weight management. You don't want it taking up too much of your time. Take a look at our weight loss story to learn more. We know counting calories is not an exact science, but we use it as a rough guide. Weight fluctuates for many reasons.
Our philosophy is to eat food you enjoy while losing weight and keeping the weight off. You CAN lose weight eating your favourite foods. We've posted our meals to show others what we've been eating, the blog is like a food diary, as well as a recipe bank. We do not eat any 'special' foods, and have kept the weight off for four years eating a varied diet.
We love the versatility of this dish - which was created on what we had available at the time. You can adjust the ingredients to suit: swap chicken with prawns, add different vegetables, increase the spice level.  Here's our spicy risotto recipe:

SPICY BEAN BURRITO

LEFTOVER roast pork or chicken? Here's a great budget recipe for using leftover meat which you'll enjoy. 

This spicy burrito is easy to make and the results are spectacular. If you are a vegetarian, omit meat, and this can be made in no time. 

You can buy a ready made chilli spice mix to make things easier. Here's what the burrito looked like inside. 

We wanted to use up some leftover pork and the burrito was a great way to do this in a different way, giving it a new lease of life. 

If you don't have any leftover meat, you could fry off some chicken fillets or pork tenderloin as these cook quickly and mix this into the fried vegetables and spice mix before adding the chopped tomatoes and beans.
Here's our recipe:

SPICY BURRITO

Ingredients

Leftover pork or chicken

1 large can of chopped tomatoes

1 large tin of (drained) black turtle beans (or mixed beans)

2 large onions, sliced

2 cloves garlic, minced

2 red/green peppers
150g field mushrooms
tortilla wraps
cheddar cheese
chopped spring onions

SPICE MIX

2 bay leaves

1 tsp chilli flakes (use chipotle chillies if you have them)

2 tsp ground cumin

1 tbsp paprika (use smoked paprika if you have any)

1/4 tsp ground cinnamon

1/2 tsp ground coriander

1 tsp oregano

1/2 tsp cayenne pepper 

1/2 tsp black pepper

1/2 tsp salt

TO FINISH

salt to taste

cornflour to thicken
*

Brown the onion in the frying pan then add the sliced pepper. Cook until soft then add the garlic and stir for a minute or two. Add the spice mix and fry gently for a minute or two. Place this mixture into a saucepan.

Fry the sliced mushrooms, adding a little salt and pepper as you do before adding to the saucepan.

If you are using chicken or pork fillets, sprinkle with salt and pepper and brown these for a couple of minutes before adding to the saucepan. If you are using leftover chicken or pork, shred or slice then add to the saucepan.

Add the beans and tomatoes to the saucepan and top with enough water to cover everything. Bring to the boil and heat gently for 5 minutes.

Thicken the sauce with a little cornflour then remove some of the sauce from the vegetables/meat for pouring around the burritos.

Place a couple of spoonfuls of sauce into the bottom of an ovenproof dish.

Divide mixture between tortillas and roll up. We found two burritos fitted perfectly into a small oblong dish measuring 24 x 16cm.

Place a little more sauce on top of the burrito and top with grated cheddar cheese (or a mix of cheese such as cheddar and gruyere).

Cover the dish completely with kitchen foil and cook for half an hour at 180ºC. Remove the foil and continue cooking until browned - approx 10 minutes. 

***

Be who you want to be.

Do you know how many calories you can eat each day?

Our very first blog post about our weight loss journey - back in 2011.

You'll find our successful weight loss method and a few tips and tricks here: WEIGHT LOSS STORY.
Tweak what you eat and lose weight.

Copyright © forget dieting forever (2014), all rights reserved.

400 CALORIE BUTTERNUT QUESADILLA

What a lovely way to eat butternut squash! This quesadilla recipe is full of satisfying textures and very, very filling.
We made ours nice and spicy, using a whole red chilli, but you can leave this out if you wish. I like to use what I have available and you can add other vegetables and herbs if you wish.
This quesadilla serves two and I would estimate one serving - that is - half (or three slices) is around 400 calories.
Begin by roasting 200g of butternut squash (or squash and carrot mix) together with some chopped red onion and one sliced red pepper. We used a pointed red pepper which is slightly sweeter.  Add a few whole garlic cloves to the roasting tin if you love the flavour.
If you are busy and don't want to fiddle with a whole squash, you can buy packs of ready chopped vegetables.
To make the quesadilla, place one of the tortillas into a pre-heated frying pan. Keep the heat low, and top the tortilla with: 25g grated strong cheddar, the roasted butternut squash, pepper and red onion, one finely diced red chilli (or some chilli flakes), and two or three chopped spring onions.
At this stage, add seasoning such as salt and pepper, and a sprinkle of chopped fresh parsley if you have any.
Finally, top with more grated cheese, we used another 25g of grated strong cheddar. If you prefer you could use goat's cheese which works really well with butternut squash. Place the second tortilla on top and push down with a spatula.
Turning the quesadilla takes precision - we had to use a combined effort with this method: place a plate on top of the quesadilla, turn everything over so the quesadilla is on the plate, then slide it back into the frying pan. Phew! Heat gently for a few minutes while pressing down with a spatula. Slide back onto the plate, allow to cool slightly (while the cheese cools), slice and serve. I think I would eat this cold in a lunch box too, although it didn't last long enough!

***

Be who you want to be.

Do you know how many calories you can eat each day?

Our very first blog post about our weight loss journey - back in 2011.

You'll find our successful weight loss method and a few tips and tricks here: WEIGHT LOSS STORY.
Tweak what you eat and lose weight.

Copyright © forget dieting forever (2014), all rights reserved.

CAVOLO NERO

We bought a pack of CAVOLO NERO - also called cavalo nero or black kale. I realise it's been a long time before trying this mysterious looking vegetable, but it has quickly become one of our favourites.
I like cabbage to have a bit of a bite, but sometimes it can be tough, especially the dark green leaves. We were pleasantly surprised - the kale gave just the right amount of bite yet was incredibly soft at the same time. The flavour was interesting, not bitter at all, and it was ready in minutes. Just remove the stalks and cut into 1.5cm squares then heat through in a saucepan with a small knob of butter and a couple of tablespoons of water.
After hunting around on the internet, we've seen cavalo nero used in a lot of pasta recipes too. Something for us to try later.
This time we enjoyed eating it with a roast chicken dinner. Follow this link, if you would like to know how to make the lovely chicken gravy. We make our gravy without stock cubes - only using the roasting juices.

***

Be who you want to be.

Do you know how many calories you can eat each day?

Our very first blog post about our weight loss journey - back in 2011.

You'll find our successful WEIGHT LOSS STORY here. Tweak what you eat and lose weight.

Copyright © forget dieting forever (2014), all rights reserved.

Please do not copy any of this material without our express permission.

RECIPE for leftover pork

What do you do with leftover roast pork? Once upon a time a Sunday roast dinner would carry on feeding a family throughout the week. We found ourselves - several days later doing just that.
Over the weekend we enjoyed roast shoulder of pork, and there was plenty of meat left.
Nothing was wasted; we made - A PULLED PORK SANDWICH and a second roast pork dinner.
In both cases, we wrapped the pork in foil and reheated thoroughly in the oven.
For the PULLED PORK recipe, you will need to shred the pork and coat lightly with the following ingredients (or use a ready prepared marinade):
One tsp smoked paprika, one tsp cumin, 2 small cloves garlic, 2 teaspoons soy sauce, a glug of tomato ketchup, 10-15ml honey, half teaspoon of black pepper & salt, one onion. Blend thoroughly then coat pork and place into a hot oven and cook until piping hot. Add crunchy lettuce and coleslaw to finish. 

****

Be who you want to be.

Do you know how many calories you can eat each day?

Our very first blog post about our weight loss journey - back in 2011.
You'll find our successful weight loss story here.

Tweak what you eat and lose weight.

Copyright © forget dieting forever (2014), all rights reserved.

EASY CREAM OF MUSHROOM SOUP

Cream of mushroom soup packed full of flavour ! How can you make this without lots of effort? For a busy cook, this can be made the night before and finished off later. Take a look at the recipe below.
Using a little cream made a very light and tasty lunch just a little more decadent - without the calories. Each 300ml bowl of soup was around 200 calories; no need to spare the bread!
After ordering a mushroom veloute in a restaurant the other week, we thought we would try to make it ourselves. For a first effort, this was surprisingly good.

Be who you want to be.

Do you know how many calories you can eat each day?

Our very first blog post about our weight loss journey - back in 2011.

You'll find our successful weight loss story here.
Tweak what you eat and lose weight.

Copyright © forget dieting forever (2014), all rights reserved.

Here's the easy recipe:

Leek and potato soup recipe

LEEK & POTATO soup is a classic recipe - add cream or use milk. But what type of milk should you use?  Full fat or semi-skimmed milk? The reason I prefer to use full fat milk is because it doesn't split when heated. There is the potential for semi-skimmed milk to split. So what happened when I used semi-skimmed milk today because I didn't have any full fat milk? I was surprised to find the milk didn't split, although the top of the soup looked very frothy and messy. I was being more careful and ensured the soup was cooked on a very low heat. Simmering rather than overheating. All this didn't matter at all, once it had gone through the blender. It tasted just as I would have expected.
Soups are generally quick and easy to make and very economical.  One of the local supermarkets was selling 500g packs of leeks for just 65p this week. The great thing is, leeks are now in season and taste so much sweeter. With very few calories, you could add a couple of spoonfuls of double cream to the finished soup. Who would think this creamy soup is low in calories too - at around 150 calories per portion.
Here's our recipe for a creamy leek and potato soup:

What to do with CARROTS

When carrots take centre stage, they just have to be good. These were no exception.
Roasted spicy carrots on a bed of cool yoghurt was a hit.
If you are stuck for a simple but very tasty vegetarian dish and love spice as we do, then why not give this recipe a try?
Not only is it satisfying, but it will suit all budgets and be ready in no time at all.
We served ours with home made couscous and a rocket salad. If you don't have time, why not buy a ready made pot of couscous for convenience.
This would make a great starter or light lunch.
Here's how we made this dish:

SPICY CARROTS

Ingredients - serves 2

400g carrots

half teaspoon of Harissa - dry spice mix (not the paste)

two teaspoons of oil 

a pot of plain yoghurt (we used full-fat Greek yoghurt)

half lemon, zested

handful of chopped flat leaf parsley and/or mint

optional: za'atar spice (see my note below) or paprika 

salt and black pepper

*

NOTE: We had the za'atar spice in the cupboard and used this to sprinkle over the yoghurt. If we hadn't had that spice, we would have sprinkled a few pinches of paprika instead. The flavour is essentially in the marinated carrots. 

*

Mix the Harissa spice with the oil and place into a plastic bag. 

Cut the carrots in half, lengthways. Place into the bag and distribute the spice mix. Leave for at least half an hour. 

Heat the oven to 180ºC. Place carrots onto a lightly oiled baking sheet and roast, covered with foil for 30 minutes. Remove foil, turn carrots over and continue to cook for a further 10-20 minutes until soft.

Spread the yoghurt onto a plate and sprinkle with a little salt, pepper and a few pinches of either paprika or za'atar. 

Place carrots onto yoghurt. Sprinkle the lemon zest and scatter chopped herbs - we used parsley today, as that's all we had. You could use mint and/or coriander. Why not experiment. 

Drizzle with a little olive oil and serve with rocket salad. Add couscous if you like or perhaps crumble some salty feta cheese. 

*

Be who you want to be.

Do you know how many calories you can eat each day?

Our very first blog post about our weight loss journey - back in 2011.

You'll find our successful WEIGHT LOSS STORY here. Tweak what you eat and lose weight.

Copyright © forget dieting forever (2014), all rights reserved.
Please do not copy any of this material without our express permission.

Easy vegetable curry

What a colourful vegetable curry. 

After a relaxing break away eating mainly fish, we felt the need for vegetables. 

We had planned a full Sunday roast, but the weather was so unusually warm - and spending time in a hot kitchen was out of the question. 

This easy curry recipe was ready in no time - and we managed to use all the vegetables we had bought. A great budget recipe too.

EASY VEGETABLE CURRY
Serves 4

Ingredients 

half medium cauliflower
2 medium carrots
2 onions
1 parsnip
1 red pepper (optional)
two large potatoes e.g. Maris Piper
50-75g green lentils (optional)
olive oil

4 teaspoons mild curry powder

one large green chilli - (include seeds for a bit of a kick)

one inch grated ginger

two cloves garlic

couple of onions (chopped)

salt/pepper

one large tin chopped tomatoes - or equivalent chopped fresh tomatoes (about 5 large)
150ml water or stock
plain yogurt to serve

****
Pre-cook the lentils (if using) according to the packet instructions. Set aside.

Chop the onions and lightly fry until soft. Add chopped garlic, curry powder, chopped chilli and ginger.  Cook for 5 minutes then transfer to a large saucepan.

Chop potatoes, parsnip, carrots and pepper into 1cm cubes. Add to the pan with the water/stock.

Chop tomatoes - or use canned tomatoes and add to the pan.

Divide cauliflower into small florets and add to the pan.

Season with salt and pepper. Cook for approx 15 minutes.

Add the lentils and continue cooking for 10 minutes or until the vegetables are cooked to your liking.

Taste and season again if necessary. Yogurt will take out some of the heat if required. It's difficult to judge the heat of a chilli, and this can be a bit of trial and error.
***

REMEMBER: We all have a calorie allowance - do you know yours?

We began our weight loss journey in January 2011. Since then we have lost 7 stone between us and more importantly, we haven't put the weight back on.
You'll find our first blog post (here).

Read about our successful diet and find out how you can lose weight eating the food you really prefer like many others have too.
Copyright © forget dieting forever, all rights reserved

Cheese & pasta salad

A warm green salad with pasta and cheese, can be ready to eat within half an hour.
For this type of salad we tend to use Pecorino - but we came across an interesting looking cheese in the supermarket called YORKSHIRE FETTLE. We thought we would give this a try, as it's a crumbly, feta style cheese. We weren't disappointed - and a little went a long way.
You can buy a ready made dressing, or make your own. We tend to make a few servings of our favourite (lemon & mustard) dressing and store in the fridge.
Here's how we made it.

Celeriac Slaw

We often make our own COLESLAW but today we wanted to try a new ingredient: CELERIAC.
The salad was inspired by Ottolenghi although I couldn't find his recipe.
I know BARBERRIES are used in the salad, but we couldn't find any, so I substituted them with another ingredient.
The end result was very tasty - and this would go well with something like buffalo wings.
I was really impressed by the texture of the celeriac and think I might even prefer it to white cabbage. Here's the recipe:

Chipotle aubergine

Chipotle chillies transformed our lunch - spicy aubergine, couscous and chicken. Having been inspired by an Ottolenghi recipe using aubergine, I thought I would try a different spice. This is a very quick and easy recipe.
Slice the aubergine in half lengthways, score the flesh and spread with Chipotle paste. Bake in a hot oven - 180ºC - for around 20 minutes.
We enjoyed ours with the spicy couscous (yesterday's blog post) and some sliced chicken. Plain yoghurt cooled everything down a notch and finished the dish off nicely.
Aubergines are very low in calories (approx 150 calories per eggplant). The whole dish was approximately 450 calories and very filling.

***

REMEMBER: We all have a calorie allowance - do you know yours?

We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).

Read about our UNIQUE METHOD of weight loss and find out how you can lose weight eating the food you love.

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SPICY COUSCOUS

This SPICY COUSCOUS recipe was so easy to make and so tasty, I feel it deserves a blog post all of its own. It looks tempting and colourful, and if you love spicy food like us, you'll enjoy this; on its own, or as part of another meal. Add sausages or chopped chicken and it makes a great lunch box as it's delicious cold too.
Here's our quick and easy recipe: