Skip to main content

No longer AWOL

A photo posted by Charlie Walker (@mummawalker) on

It has been FAR TOO LONG since I last posted on here. You must all think that I have jacked this diet in and gone back to stuffing my face with cream cakes from a pigs trough.

That's actually NOT the case! Looky see.... I was super proud to look my slimmest ever at my sister-in-laws wedding and lovely new Lindy Bop dress!

But.... I have been suffering with an unseasonal bout of depression (truth is I still am), but I am getting help and slowly returning to blogging.

There is good news and bad news regarding my diet. The first bit of good news is that I had got down to 152 1lb before the school summer holidays -  That's under 11 stone - the lightest I have ever been in my whole adult life, lighter than I was at my wedding. And I was thrilled to bits with myself. The bad news is that during the six week summer holidays I "took a break" from my diet so as not to be a misery guts while out and about with my kids and gained 19 lb!!!!

But the kids are back at school now - have been all week - and I am back on my diet. I have already dropped 5 lb and am 166 lb as of this morning. I still have a stone to lose before I am back to where I was before the summer but I am not going to let that ruin me. I've done it before, I can do it again!

I am back in my size 14 jeans, which is a daily reminder that I let things go just a little too much. I am looking forward to my 12s being comfortable again (they go on ok, but are too snug to wear all day).

SO! Here is the NEW plan of action:

  • First target - shift this newly acquired stone in weight.
  • Reassess my end target weight once I get under 11 stone.
  • Keep reminding myself how much I am LOVING my new wardrobe and how much I want to keep wearing my pretty new things 
  • Get through this spell of depression without leaning on food for comfort (this is the toughest part)
I am back!




Facebook has changed it’s policy for posts to Facebook pages like mine. They are only showing posts to a few likers unless I pay to boost the views. Since I don't earn money from my blog (or at least not much, not even enough to buy one posh a coffee a week) I wont be doing that. The best way to make sure you will see my blog posts is to subscribe by email up there on the right. I usually only email once a week and include an invitation to my blog hop so you can share your posts too. 

 You can also go to my page, hover over the “liked” button and select get notifications. Then you will see my posts and status updates in your notifications. Mumma Walker on Facebook

Comments

Popular posts from this blog

Pretty Princess 💗 No.4 son #boyswhoaregirls #girlswhoareboys

via Instagram http://bit.ly/2G4fgYQ

Wedding List.... (OMG)

A new kitchen.... Really! We need one! So I've been saying to people that we'll want either B&Q or Ikea vouchers... Only I can't say which yet because I haven't choosen which one I like best: B&Q Oak Shaker style: ( on froogle ) ( on their site ) Ikea: Tildaholm BECAUSE... our kitchen is REALLY badly laid out, the storage is dropping to bits, the seal round the sink is black and festering, the oven hasn't worked for YEARS (the hob and grill are ok though), the seal on one of thef ridge doors has gone too, and the floor... half tiled, half bare concret! But now I have to choose which one I like best, and get the measurements sorted out, and then get the prices for what I can have in the space we've got... PHEW!

Recipe Review: Hairy Bikers liver & bacon with onions & gravy

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