Thursday, 8 July 2010

Hi di hi campers, not long until the weekend now! I'm looking forward to spending some time with Phil as the last few weekends we have spent with family/friends. Nice to get some alone time. Also need to sort a load of stuff out for car boot and to get rid of. Especially as we will have to move soon so want to get things sorted.

At weight watchers this week I lost 0.5lbs. Not too bad but I really want to be losing 2lbs per week so need to step it up. Good news is yesterday I started my workouts again! It's been a month that i've not exercised for because of me recovering from my op but I think i'm back to full swing now! So yesterday started with a 30 min on the cross trainer. This morning woke up and did 20 mins Kundalini yoga. I got Maya Fiennes "Yoga for Real Life" and her DVD "Detox and de-stress" Loving them loads!

After yoga I had a breakfast of a 2 egg and 1 white omlette with ham and a coffee.

My sister came round so I could teach her some basic excel and we just chilled out a bit. Then lunch was a courgette and veg soup I made- really yum. With some wholemeal bread and a yoghurt.

Snack wise I've had a banana and a weight watchers cranberry and orange cereal bar.
Dinner was a special egg rice made with brown rice. Like egg fried rice but a healthier version!

Here is a strawberries and cream cupcake recipe that's a bit lower on the kcals and fat then the normal ones I sell!! Per cake 194 kcals and 5.1g fat.

Makes 12


  • 2 medium free range egg
  • 150g fructose sugar
  • 200g peeled and grated courgette
  • Finely grated zest of 1 lemon
  • 1 tsp vanilla extract
  • 100g rice flour
  • 100g ground almonds
  • 2 tsp baking powder
  • Pinch of salt
  • 100g low cal jam

For the icing

  • 150g fructose sugar
  • 2 tbsp crushed strawberries
  • ¼ tsp crème tartar
  • 1 egg white
  • Pinch of salt
  • Fresh strawberries to top

1. Preheat the oven to 180°C.

2. Whisk up the eggs and fructose sugar in a large mixing bowl until pale and fluffy. Whisk the grated courgette and the vanilla extract into the egg mixture until well incorporated. Finally, whisk in the flour, ground almonds, baking powder, lemon zest and salt until everything is combined.

3. Using a large spoon, ladle a couple of generous spoonfuls of the mixture into the bottom of each paper case. Add a teaspoon of jam, then cover that with a small spoonful of mixture, in order to seal in the jam.

4. Place in the oven for 20 minutes until risen and blonde on top. Once the cupcakes are cooked, cool them in a tin for 10 minutes. Cool the completely in the fridge for a further 20 minutes, as they need to be cold before icing.

For the meringue icing:

1. Place all the ingredients in a big mixing bowl over a pan of boiling water. Stir with a clean metal spoon for 2 minutes exactly to dissolve the sugar.

2. When the mixture is warm and the 2 minutes are up, remove the bowl from the heat and beat with a whisk. Whisk for 9 minutes until cool. The mixture is ready to use when it’s standing up like snow-covered Swiss peaks.

3. If piping the icing, simply fill your piping bag in the usual way. Be sure to ice the cakes very quickly, as the icing will start to set and alter its flexibility as it sits.

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