Starting Weight Watchers...

I have joined WW Online - which I can access on my pc, iPad and iPhone.  If you join at the moment, the first month is just $1.00 then 6 months for $35.50/month (online option).  This gives you access to hundreds of recipes which use SpartPoints, you track your food points throughout the day and it encourages you to earn FitPoints when you exercise.

Based on my weight, height and aim to lose weight, it calculates how many points you get to eat each day.  You build your meals using the Tracker.  

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I started Monday night, after we got home from Adelaide.  I’m “shedding for the wedding” don’t ya know! 😉

I chose this Waldorf salad to team with a pork steak.  Simple and delicious. 

I need to go through my pantry next.  So many things that you think are okay for snacks, really aren’t.  This tint packet of dried fruits is 6 SmartPoints! All fruit are zero points so I’d be better off eating a banana or apple or cutting up a mango.

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While these are a better option than a cheeseburger if your peckish (I really like these)...the Oat Slice is 8 SP and the nut bar and protein bar are 6 SP each. Hmmm, healthy but loaded with sugar.

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I raided our recycling bin for foods we’ve consumed.  That Tuna mornay (which I had on Monday for lunch as it was convenient) - OMG! A whopping 23 points! That is my whole daily allowance of points! 

Gus has the fruits each morning on his cereal. Not too bad but maybe he could cut back to 2-3 times a week. The iced coffee (an SA icon) is bad at 12 points.  We don’t have that often but one is nice when travelling.  Not anymore!

Tuesday’s lunch was this WW meal which I quite like.  I boosted the veggies by grating half a carrot into it then heating.  This is 8 points (much better than that mornay at 23!)...

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Gus was away Tuesday night but I felt like something nice so I made this Turkey Shepherds Pie with pumpkin and sweet potato topping...
I would normally make something like Mac n Cheese Deluxe (bad!) or chow mien (no so bad) - I have just looked and there are beef and pork chow mien options (9 points) and several Macaroni & Cheese recipes...stay tuned, I'll let you know what I think of those.

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I chunky chopped the veggies (using my Dicer Express).  Carrots, celery, onion, carrot, capsicum, mushrooms, zucchini....

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It cooks away with a can of tomatoes, Worcestershire and tomato sauces, chicken stock until it has reduced.  It is thickened with a bit of cornflour.

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The topping is just mashed sweet potato and pumpkin (which I steamed)...no added butter or milk! And no cheese! 

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This was delicious and will become a winter favourite, I’m sure.

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I got walking yesterday too.  I haven’t walked since before Christmas...

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Ah, the old boob squasher is in town!  I’m booked for a breast screen on 28th Feb.  I have a mammo every two years in even years and pap smears in odd years (although I think they are going to 5 years between tests now)...

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Our town roundabout...

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Breakfast yesterday morning....eggs are free points! The Burgen soy-lin bread is 2 points each slice plus 2 points for the butter spread.

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I had to go to Mt G yesterday so I took a banana and an apple that I’d sliced up on the mandolin.  Apple chips to snack on!

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Cheers - Joolz xx

Engagement party!

Kirby and Nate celebrated their engagement at Nook Nosh in Unley, last weekend.  The wedding is set for February 23, 2019.   Kirby is a born organiser so the venue, photographer and celebrant are all booked.  Above is the bridal party, just Brianna for maid of honour and Chris as best man.  We’ll start dress shopping in a few weeks - eek!  It’s all a bit exciting!

Cheers - Joolz xx

Succulents going gang busters!

The succulents that Annabel posted to me all seem to be doing okay.  No losses so far! 

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I purchased the two bigger succs in this pot and potted them up with babies that should grow on...

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This pot was given to me last July by my sister, Sue. It’s doing well with lots of bits and pieces in there.  It’s like the nursery...

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This one was from my sister Leanne.  I lost one the other day so planted that little one down the front...

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My 2016 Christmas “succulents in a sow” are still going strong...

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My chamber pot is going nuts!  

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Here’s how it started out...

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The one up the back in the Coke glass is also from Christmas 2018, from my sister Marilyn...

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The whole collection...

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...and on my front porch.

That probably bored you to tears but I just love them, especially in my blue and white pots.

Cheers - Joolz xx

Cranberry Muesli Loaf...

The current Who magazine had a recipe for a nice loaf so I thought I’d give it a go...

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A nice batter...

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It said to top it with muesli but next time I’d just do rolled oats and brown sugar...

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...as you can see, the fruit in the muesli burned a bit...

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But the inside was lovely and moist because of the sliced pears...

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It’s delicious - not overly sweet as it only had 1/2 a cup of brown sugar in it.  Very moreish and it says it can also be toasted...

Cheers - Joolz xx

Cockatoo Lake adventure...

Have a look at our yabbying weekend at Camping Adventures in Ruby and Pearl.  We had a great weekend!

I’m still trying to post about Australia Day, I’ve written the post several times and it fails to publish. Very frustrating...

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Cheers - Joolz xx

Zucchini relish...

I have been trying to post about our lovely Australia Day weekend but am having trouble getting Blog Pro to publish the post....grrrr!  Stay tuned!

Yesterday, Gus was given a nice big zucchini and Sally at Jembella Farm had made some zucchini relish so that's what I set about doing this morning.

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I just chopped and diced the zucc with a knife rather than food processing.  I doubled the recipe and used 1 red chilli and 1 teaspoon of dried chilli flakes.  Everything else was doubled.

Ready for cooking...

Nearly cooked.  I boiled it for about 1 hour.

I sterilise my jars by pouring boiling water into each one, filling it to the brim.  I soak all the lids in boiling water also.  When I'm ready to bottle, I tip out the boiling water and upend the jars on a clean tea towel.  Filling the jars with hot goods is the best way to ensure that they will not spoil.  

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This recipe uses corn flour to thicken the relish.  This worked really well and made it just a bit thicker and nice and glossy.

Lids are quickly put on and tightened and jars wiped clean.  I upend the jars for a few minutes to heat the lids again then turn them back over.  Within about half an hour, you should hear the lid seals pop down.  This means the jars are sealed perfectly. 

Sally said to leave the relish for a couple of weeks to develop the flavour but I think I might try a bit this coming weekend.  I may have to put a jar of it in our local show, later in the year!

Cheers - Joolz xx