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Weigh in #29

It is astounding what can change in the space of a week. Shortly after I made my first post on 2016 we got word that my mother-in-law had been rushed to hospital. The day after we were told we had to get over to see her urgently. We went, and it is my great sorrow to say that she left us on the morning of the 3rd.

This blog is not the place for me to talk about her, or the affect this had had on our family, but she will be greatly missed.

Food has not been on the forefront of our minds, and we have not felt in the mood for cooking or exercising, so this week has been a bit of a non-starter. I suspect it wont be a big concern for the rest of the month. But I will try to keep up with everything on here.

Weigh In:
  • Me: 183 lb (13 stone 1lb), a gain if 15lb since my last official weigh in back in September.
  • Hubby: 248.8 lb (17 stone 10.8 lb)
  • My total loss since Nov 2013: 35 lb (formerly 50lb!)
  • New Year, New Start (but gently does it)


Things I have learned this week:
  • My diet is not the most important thing in my life. My family is.
  • It is important to take better care of my self - not for me but for my kids & hubby.
  • 2016 is rubbish!

Targets for this week:
  • Avoid wallowing in junk food
  • Get motivated to cook again - no more living of take-away's
  • Increase my fluids (always.... always this!)



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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