GUACAMOLE

For our fajitas, we began with the wonderful refreshing guacamole.  One avocado, juice of 1/2 a lime, 1/2 small red chilli, 1/4 of red onion, a little salt and pepper and a little olive oil to loosen the mixture.  The blender did the rest.  I can't get over how fresh it tasted.  I've tasted ready made versions - which are nowhere near as tasty as our home made version.
The wraps were warmed on the bbq and spread with the guacamole.  A few salad leaves and peppers awaited the
beef.  I forgot to take a picture of the final meal, but we can assure you this tasted great.  The skirt-beef came in one long piece and was cooked until a little pink in the middle.  It was then sliced up ready for the wraps.  We were surprised at the texture - it was very soft, unlike the steak we usually eat.  When we've made fajitas before, we have used rump or sirloin steak, and this is a lot denser in texture.

Sitting in the garden eating dinner in March is virtually unheard of, but the sun just continued to shine.  Our meal was quite healthy and satisfying.  We also ate some sausage, new potatoes which were finished off on the bbq and some corn on the cob.

We get to eat a full calorie allowance on Friday, Saturday and Sunday.  We still have ample calories left over - which can go towards a bigger weightloss or something sweet if that's what we fancy later.