I'm a very busy person!

26^th November

If you judge people, you have no time to love them.  Mother Teresa

It was a very busy day yesterday, however I managed to stay on track with my eating, for breakfast I had 3 bacon medallions (2pp), 2 slices low calorie bread (3pp) and mushrooms, the plan had been to do a filling and healthy day.  However the busyness took over and I ended up spending a few hours cooking in the kitchen, then driving my brother around to get loads of stuff done, he’s being doing all those jobs around my house that I’ve put off paying someone else to do!  We didn’t get to eat again till about 5ish and I made my favourite butternut squash and stilton pasta, it was lush if I do say so myself, here’s the recipe;

Butternut Pasta & stilton serves 4 (13pp each)

23g or pinenuts (4pp)                                           

1 butternut squash peeled & cubed about 2cm sq

5 slices streaky bacon (8pp)                                

3tbsp sherry (2pp)

125ml water                                                            

tsp paprika

3 diced onions                                                       

ww spray oil x 2 squirts (2pp)

260g papperdelle pasta (or any spaghetti type pasta) (26pp) 

100g stilton (or any blue cheese) (11pp)

1 red pepper from a jar (or use fresh and add at same time as butternut squash)

Use a big non stick frying pan with a lid (if you haven’t got a lid use a baking tray on top of the pan does the same thing just gets hotter!)  Squirt two pumps of WW oil and fry onions until softish, then add streaky bacon and paprika. (about 5 mins total)  Add butternut squash, sherry and water and cook for 20 minutes until squash is cooked  (not too soft).  After about 15m add the pepper from jar.

In the meantime cook your pasta for as long as it says on packet.  Crumble stilton and break up almonds.   When pasta cooked, keep a cup of the water to one side, and drain the rest. 

Stir this into the squash mixture and add a little of the water if needed to loosen it up a bit.  Then add crumbled stilton and almonds, stir and serve.

I also made this for using today for a quick lunch as a sandwich filler or in a wrap maybe;

Grilled red pepper hummus

2 large red peppers

1 398g chick peas, drained

2 garlic cloves, crushed

Juice of 1 lemon

Salt & pepper

Place red peppers under a preheated hot grill and cook for about 8-10mins, turning frequently, until blistered and slightly charred.  Peel the skin off the peppers and remove and discard the seeds and cores.  Chop the flesh roughly and place in a blender with the drained chick peas, garlic, lemon juice and seasoning, and blend until slightly coarse.  Check the seasoning and transfer to a serving bowl.

Today’s going to be another really busy one, more running around inbetween meetings, so I’m going to keep this blog brief to give me time to get everything done.  I’ve been overwhelmed by the feedback of my blog on Sunday, it’s been read by approx 500 people, it was lovely that so many commented or messaged me to say they could relate (not good that they relate to those feelings, but good that they got in touch and are doing something about making changes), if you didn’t read Sundays here’s the link;

 http://wwbevsworld.blogspot.co.uk/2013/11/if-youve-ever-felt-fat-frustrated.html

 

Have a great day, BeYOUtiful and Eat Gorgeous, Christmas is coming – 4 weeks today is Christmas Eve, ooo I’m getting excited!