Tagged: weight loss challenge
- This topic has 7 replies, 4 voices, and was last updated 1 month ago by Susan Gooding.
6th January 2020 at 10:16 am #12722Charlotte BlackKeymaster
Share your recipes and healthy eating tips with other beneficiaries who have signed up to the weight loss challenge
- This topic was modified 1 month, 2 weeks ago by Charlotte Black.
6th January 2020 at 1:45 pm #12753SimoneParticipant
Please feel free to visit my Blog – http://www.flidfit.com where I share ideas for healthy (calorie counted, with pictures)
Another great site I use a lot is:
There’s a facility to search for recipes that are vegetarian, low calorie, low fat, etc.
I’m not bothered about following recipes to the letter, but use them for inspiration and guidance.
7th January 2020 at 12:56 pm #12765Katy SagoeKeymaster
Has anyone else tried Gousto boxes (others such as Hello Fresh are available)? Its a weekly delivery of all the pre weighed ingredients for 4 meals that take between 10 and 20 minutes to cook. You choose your recipes a week ahead and can choose easy to cook ones or healthy choices or vegetarian – whatever. I share mine with my son as each meal has two portions but you can freeze half or just cook every other day. Last night we had a Joe Wicks smoky fish and sweet potato curry. Discount codes are often available but it is not expensive.
20th January 2020 at 4:19 pm #12857SimoneParticipant
Butternut Squash & Black Bean Chilli
Preparation Time: 15 mins
Cooking Time:1 hour
Calories per serving: 163.6
Butternut Squash, -680g
Red Onions – 1 Medium/145g
Garlic, Raw – 2 Cloves/6g
Red Peppers – 1 pepper/128g
Black Beans, Canned, in Salted Water, Drained – 1 Can/240g
Tinned Chopped Tomatoes, in Tomato Juice – 1 Can/400g
Olive Oil – 27ml
Sea Salt – ½ Tsp/2.5g
Freshly Ground Black Pepper – ½ Tsp/1g
Red Chilli Peppers – 2 Servings/56g
Chilli Powder – 1 Tsp/4g
Ground Cumin – 1 Tsp/5g
Chipotle Paste – 1 Tsp/6g
Smoked Paprika – 1 Tsp/5g
Vegetable Stock Pot – 1 Pot/28g
Ground Cinnamon – ½ Tsp/1.5g
Bay Leaves, Dried – 1 Leaf/0.9g
Cider Vinegar – 2 Tbsps/30ml
Lime Juice – 1 Tbsp/15ml
Peel, de-seed and chop the BNS into 2cm chunks. Peel and dice onion. Peel and finely dice the garlic. De-stalk and de-seed the red pepper and cut into chunks. De-seed the dried chilli peppers and finely dice.
Method:Pour 1 tbsp of the olive oil into a large shallow roasting dish and place into a pre-heated oven (200 degrees).
Once the oil is hot, add the cubed butternut squash, stir to cover in the oil, sprinkle with the salt and pepper and roast for 30-40 minutes, stirring every 15 minutes until slightly browned.
In a large lidded pan on the hob, over medium heat, heat the remaining olive oil until shimmering. Add the onion, diced red pepper and cook, stirring occasionally, until the onions are turning translucent.
Turn the heat down to medium-low and add the garlic, chilli powder, chipotle paste, chilli peppers, cumin and cinnamon, stock pot, water, cider vinegar. Cook, stirring constantly, until fragrant, about 30 seconds. Add the butternut squash, bay leaf, black beans, tomatoes and their juices.
Stir to combine and cover for about 20 minutes until everything is warmed and cooked.
You’ll know your chilli is done when the liquid has reduced a bit, producing the hearty chilli consistency we all know and love.
Remove the bay leaf, squeeze over the lime juice.
Serve with rice or tortillas and a generous dollop of soured cream.
Nutrition Data Per Serving
Calories (kcal)1 63.6
Protein (g) 6.1
Carbohydrate (g) 21.4
Fat (g) 5.6
Fruit & Veg 3.4
Fibre (g) 5.8
20th January 2020 at 8:13 pm #12860SimoneParticipant
Leek, potato and bacon bake – 243 calories per portion
20th January 2020 at 8:15 pm #12861SimoneParticipant
Spaghetti with spring greens, bacon and hazlenuts – 510 calories
- This reply was modified 1 month ago by Simone.
21st January 2020 at 7:52 pm #12867Susan GoodingParticipant
Thanks Simone. They look tasty. I’ll have to fish (sorry for the pun lol) out some recipes I use.
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