At the WeightWatchers weigh in tonight I was exactly 2 stones down. Not bad for a fat lad.
The official WeightWatchers' line is that after 10% weight loss you will start to reap serious health benefits. I have been running regularly in addition to following the eating plan, and I can report that yes, I do feel better for both my lessened weight and greater athletic ability. I have done diet plans and bouts of exercise before though so the challenge will be to continue this time and keep the flab away.
Anyway, tonight I did celebrate with a large G&T and a glass of red wine. Dinner though was a low ProPoint pasta dish...
40g (dry weight) pasta, any sort
2 small onions, diced
2 tsp olive oil
garlic, either 4 cloves or a teaspoon of puree
chilli, a generous pinch of dried, or half a teaspoon puree
1/4 head celery, thinly sliced
8 button mushrooms, sliced
1 green pepper, diced
1 can chopped tomatoes
1 tbsp parmesan
Put the oil in a saucepan, add the onion, celery, mushrooms, pepper (plus the garlic and chilli if using fresh) and fry for a couple of minutes.
Add the garlic and chilli if using dried/puree, fry over a lower heat for two minutes.
Pour in the chopped tomatoes. Bring to the boil and simmer for about ten minutes. The vegetables should be cooked but al dente. Or if you like your vegetables more thoroughly cooked then simmer for twice the time.
Cook the pasta, drain and add to the sauce.
Garnish with chopped rocket and grated parmesan. Home grown rocket in this case.
I planted a herb garden before the last bout of freezing wintery weather. The rosemary, which I had assumed to be the hardiest looking herb, died. The softer herbs, rocket, parsley, chives and mint, have all survived.
The nice serving bowl was supplied by Becky Leach via a Jamie Oliver night.
The wine is Massivo Nero d'Avola 2009 from Laithwaites.