Disclaimer!

Disclaimer
Beverley has prepared the content of Bev's World irresponsibly and carelessly. She therefore disclaims all warranties, express or implied, as to the accuracy, originality or completeness of the drivel presented on this blog or on other linked websites or on any subsequent links. She vehemently denies that the information may be relied upon for any reason. Beverley shall not be liable for inflicting laughter, shame, disgust, torrents of tears and the eventual desiccation or crashing boredom on readers.

Find me on facebook. www.facebook.com/WWBev or search for Bev's Weight Watchers

Tuesday, 24 April 2018

Nice bit of cod...


24th April 2018
Focus on friendships, not followers


I decluttered my house last year, it’s not clutter free but it’s a lot better than it once had been, my office could probably do with gutting but that ain’t happening any time soon.  I do things when the mood takes me these days, not because they need to be done, that way when I do get round to doing those tasks, I usually enjoy them and appreciate the finished job more.  Yesterday I finally painted the floor of my summerhouse, now to decide what to do with the rest of it, do I leave the walls as they are or paint them a light colour to lighten up the interior – decisions, decisions. 

Talking of decluttering, it seems doing that on my house has made me want/need less of other stuff, on my new phone instead of four screens worth of apps at the moment there are less than two, no notifications coming from them either other than the phone bit and the texts.  I’ve cut down on my social media too, I still use it, probably too much but I’m improving.  My phone helps keep me in touch with those who are far away from me, like my bestie and my brother, but they can distract us from those we see daily.  We all need to practice putting our phones down when we’re with others, it’s important to strike a balance.  I’ll never not us my Facebook but now when I do it’s not instead of interacting with people face to face. 

My car failed it’s mot yesterday but it’s all good because that’s the first time in the 14 years I’ve had it that it’s failed and I’m going to take it back Friday to get sorted.  I may not have it over the weekend if he can’t get it finished in a day but thankfully I have backup for a lift to my meeting Saturday morning.   I had lifts yesterday too – how lucky am I to have a support system.

Right I have cod defrosted in my fridge, what to cook with it?  I’ve been told the lemon dressing from the meeting goes really well on fish, just add veg and bake in the oven.  As it’s a zero food, I could wrap it in pancetta or bacon medallions and have with asparagus. Mmm. I have some Sainsbury’s flatbreads, I could do big posh fishfinger sandwiches, grated parmesan (need a grater, my sister nabbed mine!), breadcrumbs, an egg and some herbs – oregano, basil, thyme.  That would be lush, with a cucumber relish.  There are lots of recipes on the WW site or app.  Tandoori cod is good, just use some paste, or a cod curry.

This looks lush https://www.greatbritishchefs.com/recipes/cod-with-lentils-recipe and a great way to make lentils taste good!

Simple baked cod with roasted summer vegetables like courgette, peppers, asparagus, tomatoes and onions would be lush.

Anyway, moms just started moving about so I better go get on with my day, looking forward to catching up with my members today.

I think I’ve decided what I’m going to do with my cod, cook some spaghetti, roast the cod with a pack of cherry tomatoes that I bought yesterday, maybe a few gloves of garlic, then if I can get some basil leaves from over the Co-op they will get stirred into the finished pasta, serve it with some grated parmesan or shavings cos I’ll have to use my potato peeler until I replace my grater lol.  Oo that sounds lush, looking forward to my dinner now. 

Right BeYOUtiful have a great day, I’m gone, need to put the kettle on….



Monday, 23 April 2018

Slow cookers & sunshine


23rd April 2018
Just because the past didn’t turn out like you wanted it to doesn’t mean your future can’t be better than you imagined.

Lovely chilled out day yesterday, well it was once I’d sorted out getting my new phone, backing up the old one was proving to be a nightmare, then I had to go and fetch the new one because it was a straight swap at the 02 shop, usually they come in the post so this was a new experience for me.  Lovely staff in the Wolverhampton shop I have to say.  Anyway when I got home and reconnected my phone to the computer it said, “cannot reinstall” or words to that effect.  There would have been a time I’d have had a meltdown over that, this time I didn’t, it’s all just stuff.  

Anyway let’s talk food because I need to get back on track and find my healthy!

Slow cookers not for the hot weather – hell yeah they are, don’t put it away yet.  How about a chicken chilli, chicken mince or chicken breast and when cooked shred with two forks, tin tomatoes, chill seasoning packet mix, can of kidney beans (you could use the white ones and make it a white chilli as you’re using chicken), can sweetcorn, diced pepper and onion.  You could add a jar of Dolmio salsa sauce too.  Leave it on low all day whilst you’re at work, then when you get home you could have it with rice, on a jacket or in those taco boats.  Jobs a good un!

Then there’s the salsa chicken, again using the salsa sauce, and chicken breasts, leave on low all day or high for 4 hours, then shred with two forks.  You can add veggies like diced peppers and spring if you want, bulk it out.

Or just take your whole chicken out of the fridge and put it in the slow cooker pop the lid on and leave to cook all day on low or high for 4 hours, it’ll fall apart when you get back then you can do whatever you want with it, great on sandwiches.  As long as you take the skin off your breast portion it’ll be zero.  You could throw a pack of ready prepared veggies underneath the chicken if you want, they’ll be cooked when you get back too.  Why not wrap some spuds in foil and place them on top of the chicken, then you have jackets spuds to go with it.

Yeah there’s still plenty of uses for the old slow cooker in summer.

Here’s one more that’d go fab with rice and veggies, you could have cauliflower rice for even less points, I tried Bare Naked Rice yesterday, I can’t recommend that, it was odd, strange texture, no taste and expensive.

Slow Cooker Garlic Ginger Chicken Ingredients
Feeds 4 at 2SP each

2 tablespoons sesame oil (8SP)
2 tablespoon soy sauce (1SP)
1 tablespoon garlic, minced
1 tablespoon ginger, grated
4 chicken breast

In the bottom of your slow cooker mix together the sesame seed oil, soy sauce, garlic, and ginger together.
Add your chicken to your slow cooker. Cook on low for 6 to 8 hours, until the chicken shreds easily with 2 forks.

Any chicken that’s left, throw it in a pan with a can of white kidney beans including juice, or a can of cooked lentils, add some diced onions, any other veg you have left over and make a soup.  Throw in some flavourings that you like, so for me that would be Worcestershire sauce, soy sauce, garlic paste and/or stock cubes. 

Anyway, my cars got to go in for a service and mot this morning so I need to get my act together, got proper work to do first, let’s get on with my day, time to get my act together again with my eating habits too - life isn’t all coffee mornings and sunshine!

Sunday, 22 April 2018

£2,600 - just WOW!


22nd April 2018
I can do things you cannot, you can do this I cannot; together we can do great things!


£2,600

That’s how much can be raised when BeYOUtiful people come together to support a cause, I’m blessed to have these incredible individuals in my life and a big thank you to each and every one of them that helped us raise this money for the Stroke Association, just absolutely wonderful.  Oh, and good luck to Karen and Pam who are running today in their 5k, hope it’s not too hot for you.   Thank you again to my members who couldn’t be there yesterday who I’ve seen have donated via the justgiving page https://www.justgiving.com/fundraising/karen-green33 they’ve raised another £827 on there which again is amazing and a few hundred of that was from my meetings too, brilliant just brilliant you all are.

The cakes that were baked were something to behold, so much time and effort gone into it, all that hard work and organising that goes on behind the scenes is what makes it all possible, how lucky am I to know such people that will do these good deeds without any fuss or need for glory. Grateful and humble I am.

The photos are here, although to be honest we were too busy having a lovely morning to take many. https://www.facebook.com/bevww/media_set?set=a.10155953889975862.1073741955.595730861&type=3

The Battenburg made by the very lovely Jane Banks was super popular and voted best cake by a good few, I myself don’t like almond flavouring or marzipan, it appears Battenburg is the marmite of cakes, it divides a crowd, isn’t it funny how some foods do that, you either love or hate them.  I had my obligatory lidl jam doughnut, they’re so good, although I was told yesterday Morrison’s are better, so I’ll need to judge that for myself.

My sister made her very popular savoury flapjacks, I was asked to get the ingredients, here you go;

Savoury Flapjacks
46SP total, slice size dependant, but 12 slices would be 4SP a slice
Using lighter cheddar it would be 3SP a slice or using protein cheese only 2SP a slice

150g rolled oats (16SP)
175g carrots, finely grated
175g cheese, grated (28SP)
(you could use light cheddar for 19SP or try protein cheese for 3SP)
1 egg beaten
Pinch of mixed dried or fresh herbs
Small knob butter (2SP)
Salt & pepper

Preheat oven to 180°C/Gas 4. In a bowl mix the oats, carrots, cheese, egg and herbs well. Season and press into a 20cm square flapjack tin that you have base lined with baking parchment. Dot the butter on top. Bake for 25 minutes in the oven until set and browned.

Anne uses Italian herbs and chilli flakes.

These are great in your lunch box or for a picnic, the other thing that would be great for that is the lentil bake, here’s a reminder of that recipe.

Curried Lentil Bake
Feeds 12, 1SP a slice. 12SP total

Prep Time 10 minutes
Cook Time 1 hour

1 tbsp oil (4SP)
1 onion (finely chopped)
1/2 tsp finely chopped garlic
1 celery stalk (finely chopped)
2 medium carrots (finely chopped)
1 tbsp mild curry powder
1 cup red split lentils
2 1/3 cups (580ml) vegetable stock
1 sweet potato (cut into approx. 1 cm cubes) (8SP)
1/2 cup (70g) frozen peas
3 eggs (lightly beaten)

1.   Pre heat oven to 180C/350F/Gas4
2.   Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
3.   Add the curry powder and cook for a further minute
4.   Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
5.   Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)
6.   Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined.
7.   Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5")
8.   Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.
9.   Slice and serve.
Now to enjoy a day of rest, whatever you have planned enjoy, I’ve got my crochet hook and all is good. The housework can wait another day!