Cruise Phase: Week 11

Cruise Phase:

Week 11

Monday 27th May - Sunday 2nd June

Hey everybody!! So June is upon us, which can only mean SUMMER!! And although we'll probably only see a day or two of sun throughout our British summer, it's better than nowt! And if the summer is not enough motivation for all you dieters then I really do not know what is! Getting that beach bod for the summer is one of the most common reasons why people diet and work out, so let's use those rays to keep us going strong and working our socks off! 

Monday 27th May - PV

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Tuna, Cheese, Sesame, Radish and Balsamic Salad with Beetroot Crisps

Day 79: Lunch

Day 79: Lunch

Dinner: 

Main: Spicy Chicken and Leek Soup with Choy Sum, Chillis, Radish and Thyme

Day 79: Dinner

This was gorgeous. The great thing with soups are that you can chuck in anything you have left in the fridge, add loads of spices and herbs and create something really spectacular in taste. Give this one a go, it's really tasty. I just used a basic low salt chicken stock, through in all those ingredients, and loads of spices and seasoning and voila!

Dessert: Rhubarb Compote

Day 79: Dessert

See Week 10 for the recipe ;)

Tuesday 28th May - PP

Breakfast: Boiled Eggs

Pretty self explanatory.

Lunch: Smoked Mackerel Pate Topped with 5% Mild Cheese 

Day 80: Lunch

Beautiful. See Week 10 for the recipe :)

Dinner: 

Main: Jalapeno Popper Stuffed Chicken Topped with 5% Mild Cheese Coated in Oat Bran Breadcrumbs

Day 80: Dinner

Now the photo really doesn't do this amazing dish justice. The jalapeno popper filling is stuffed inside the chicken and makes the breast so succulent and juicy! And here is the recipe which you all MUST try, and I'm sure you will all be able to make it look a lot more appealing than me....and if not, it's fine cos your gonna wanna scoff it up as soon as you have that first bite :)

Ingredients

113g of fat free quark or extra light cream cheese

Half a cup of grated 5% fat hard cheese

1 jalapeno pepper, seeded and minced

2 strips of low fat bacon, diced

2 skinless, boneless chicken breasts

Half a cup of oat bran breadcrumbs (make the breadcrumbs tastier by adding salt, black pepper, garlic, chilli powder and any other herbs or seasoning of your choice)

Fry the bacon over a medium heat until crispy. Set aside and drain. Stir together the quark/cream cheese, hard cheese, bacon and the jalapeno in a small bowl. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with the mixture. Secure with toothpicks. Roll the chicken breasts in breadcrumbs to coat. Heat some extra virgin olive oil spray in a pan over medium-high heat and cook the chicken breasts for around 8 minutes each side or until cooked all the way through. If the chicken breasts are thick, they can be finished in an oven heated at around 180 degrees Celcius.

Dessert: Homemade Chocolate Cream

Day 80: Dessert

Gorgeous. I think I'm starting to get a little addicted! See Week 10 for the recipe :)

Wednesday 29th May - PV

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Mackerel, Egg and Cottage Cheese Salad with Seafood Sticks

Day 81: Lunch

Dinner: 'Leftover' Chicken Soup

Day 81: Dinner

This is a cheeky recipe I found on the Dukan diet website. It's a really good site with loads of different and interesting recipes waiting to be tried and enjoyed.... Here's the link for the website...

http://www.dukandiet.co.uk/en/334-the-dukan-coaching.html

All you have to do is choose the different links on the left hand side menu and each link has an abundance of recipes :)

And here's the recipe for the 'leftover' chicken soup:

Ingredients

2  tsp olive oil 

2  onions, chopped 
3 medium carrots , chopped 
1 tbsp thyme leaves, roughly chopped 
1.4l chicken stock 
300g leftover roast chicken, shredded and skin removed 
200g mushrooms 
3 tbsp low fat Greek yogurt 
1 garlic clove, crushed 
squeeze lemon juice (I used lime juice)

Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins. Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, mushrooms and seasoning, then simmer for 5 mins until hot through. Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve. 

Thursday 30th May - PV

Breakfast: Bacon, Eggs, Tomatoes and Mushrooms

Day 82: Breakfast

Lunch: Large Sweet Pimento Pepper Stuffed with Mackerel and Cottage Cheese Topped with Melted 5% Fat Hard Cheese with a Sesame and Balsamic Salad and Seafood Sticks

Day 82: Lunch

Oh my word, this was awesome. I like all kinds of peppers but these large pimento ones are so sweet and tasty and it was completely brought to life by the mackerel and cottage cheese filling. Really recommend you try this, even if you alter it to your liking, choose the pimento pepper.

Snack: Carrot Crisps

Get amongst! 50p a bag from Morrisons!

Dinner: 

Main: Baked Smoked Haddock with Sicilian Eggplant Lasagne

Day 82: Dinner

This was gorgeous! So so tasty. Here's how to make the eggplant lasagne:

Ingredients

1 large Sicilian eggplant, thickly sliced (3/4-inch thick - 4 slices)

1 teaspoon of chopped herbs of your choice (I used basil)

200g of cottage cheese

1 large egg

1 garlic clove, minced

1 cup of tinned tomatoes

1 small onion

Salt and black pepper, to taste

Preheat oven to 200 degrees celcius. Arrange the sliced eggplant in a single layer in a baking tin. Brush a little extra virgin olive oil on each side and season with salt and pepper. Roast the eggplant until it is soft and golden (around 25 minutes) turning halfway through. Meanwhile, in a medium pan fry the onions, garlic and basil (or other herbs). Cook for 5 minutes then set aside to cool. In a large bowl add the cottage cheese, eggs, and cooked onion mix together with some salt and black pepper. Mix well. Brush a baking dish/tin with extra virgin olive oil. Spread half of the tinned tomatoes on the bottom of the oiled dish/tin. Lay 2 slices of the eggplant on top followed by the cottage cheese mixture. Lay another 2 slices of the eggplant and finish with the tinned tomatoes. Bake until golden brown, at 170 degrees celcius for 30 minutes.

Dessert: Chocolate Cinnamon Oat Bran Porridge

Friday 31st May - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Smoked Mackerel and Smoked Salmon with Extra Light Cream Cheese with Seafood Sticks and a Fat Free Strawberry Yoghurt

Dinner: Cod Fillet in Stock with Prawns, Bacon, Garlic, Onions and Runny Eggs

Day 83: Dinner

Saturday 1st June - PP

Breakfast: Cinnamon Oat Bran Porridge

Lunch: Chicken Slices with Laughing Cow Light Cheese and Two Boiled Eggs

Dinner: 

Main: Sesame Chilli and Soy Salmon Fillets Topped with Onion, Garlic, Chilli and Balsamic Glaze

Day 84: Dinner

Dessert: Homemade Choc Mint Vanilla Cream

Day 84: Dessert

Sunday 2nd June - PV

Breakfast: Fat Free Strawberry Yoghurt

Lunch: Beetroot Crisps

Dinner: Chicken and Extra Light Cream Cheese Salad

Day 85: Dinner

Dessert: Chocolate Cinnamon Oat Bran Porridge

So another week down, and I have lost another 2lbs this week, bringing me to just UNDER 10 stone! I am absolutely over the moon and can not wait to keep up this momentum! The finish line really is just around the corner, and although I know once I lose my weight it certainly is NOT over, I am soo unbelievably proud of how far I will have come and how much I have succeeded in my OWN personal journey. Because it isn't about anybody else. I am my own competition, and I am really starting to beat my old self :D and it feels GREAT! 

If you make this quote your mind set, then you will have 100% success, I guarantee it. Keep up the good work guys! :) YOU CAN DO IT!

Thanks for reading, and remember KEEP FOLLOWING - I need all the support I can get :)

Kate xx