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Diet Planning

With no more babies planned (EVER!) I am starting to think that now is the time to take a bit more care of myself and get my figure back. I was a size 12-14 before I got married in 2007 and then went on to have 4
kids in 6 years without much serious thought to my weight or figure in between - just some slight weight loss which usually resulted in me getting pregnant again! The biggest I have been (without a Bump) is a size 20.

Right now there is still a month to go before I have my 4th & final baby. Because I have been under the threat of gestational diabetes I have tried to watch what I eat in this pregnancy. I was 14 stone 3lb (199lb) and a size 18 the day I found out I was pregnant.  I would like get to 10 and a half stone (147lb).

I'm not a massive fan of exercise, but I do like to swim. I'm not great at controlling what I eat unless I am signed up with something like Weight Watchers so I will likely do that again too.

I have always lacked motivation to get fit and slim, there seemed little point putting in all that effort if I was just going to get pregnant again. But now I'm not. I'm done. I have 3, soon to be 4, kids who are all active and I need to be able to keep up with them, and not embarrass them by being that "Fat Mum". I need to be able to set a good example (as some of my kids are less naturally inclined to a healthy lifestyle than others)



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I need a bit of comfort food at this time of year. I really love this recipe from The Hairy Bikers:  Liver and bacon with onions and gravy  and freely admit that I have whipped this from the BBC Food website. I follow the recipe (but sometimes chuck some mushrooms in too) and split it four ways at 11 pro points per serving. It's a classic, and even my 6 year old likes liver cooked like this - the 4 & 2 year olds need a little extra ketchup to convince them. The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals Ingredients 450g/1lb lambs’  liver , sliced and fully thawed if frozen 25g/1oz  butter 2 tbsp  sunflower oil 4 tbsp  plain flour 1  onion , halved lengthways and sliced 125g/4½oz rindless streaky  bacon  rashers, each cut into 4–5 pieces 1  beef stock  cube 500ml/18fl oz  jus t-boiled water 1–2 tsp tomato  ketchup salt and freshly ground  black pepper Preparation method Rinse the liver in a cola