Slow & Steady or Fast & Furious??

So I ‘ve finally come to a conclusion on my weight loss journey, it’s better to stick with slow and steady over a short quick fix!

Yes I know I can hear you all telling me that I should of known better and we’ve all known that for years but you can’t blame a girl for trying! Last week I did the chemical diet and lost 7lbs in four days. It felt pretty amazeballs let me tell you but it was hard work. PLUS it pretty much all goes back on within a week. Boo.

So it’s back to sticking with slow and steady as I mentioned and continuing with the 5 : 2. I’ve been following this mainly since January 2014 off and on after I had my last child and in total have lost 20 lbs.I still have a way to go as I would like to lose another 20 lbs to get into the healthy BMI range.
I’ve started exercising again too so you can find out how thats going in The running returns…

This week I’m sharing a dinner option for you :

Easy Crispy Chicken from The Hairy Dieters at only 299 calories

Ingredients :

150g White Bread (about 4 slices)
4 tsp Dried Oregano or Mixed Herbs
2 tsp Sea Salt
25g Parmesan Cheese
4 tbsp Low Fat Yogurt
1-2 tbsp Plain Flour
4 Boneless Chicken Breasts, (about 160g each)
Ground Black Pepper

Method :

  • Preheat the oven to 220ºC.
  • Place the bread on a large baking tray lined with parchment and toast until pale golden brown. (I actually bunged mine in the toaster for a blast)
  • Remove crusts and tear bread into large pieces, put in a food processor and blitz into crumbs.
  • Tip these into a large bowl with herbs, salt, pepper and Parmesan.
  • Place the flour in one bowl and the yoghurt in another.
  • I then banged my chicken with a rolling pin to flatten it a little although it doesn’t tell you to do this.
  • Take each breast and dip into the flour, then yoghurt, then the crumbs and push lightly so you have a thick coating.
  • Repeat with all breasts.
  • Place the chicken breasts on a tray lined with grease proof paper, for extra crispiness spray with fry light and then bake in the oven for 20 to 30 mins.

crispy chick

Some of the tastiest healthy chicken I’ve had. I may go lighter on the salt next time but have a go and let me know what you think.


Christmas Cake Recipe

I’ve built a tradition in my house and amongst family and friends that I make Christmas cakes as part of their Christmas presents so I thought I’d share my recipe with you here:

400g raisins
400g sultanas
200g currants
100g glace cherries cut in half
150 ml of rum

Steep the above in the rum over night or a couple of days.

175g Stork Margarine
175g Dark Muscavado Sugar
4 Eggs
1 Orange
300g Plain Flour
1/4 tsp Salt
1 heaped tsp of Mixed Spice

Preheat the oven to 150 C/130 C fan/Gas Mark 2
Cream the sugar and margarine till fluffy (or as much as your arms can handle)
Beat in the eggs then add the zest and juice of the orange.
Sift the flour, mixed spice and salt and fold in with a metal spoon.
Mix in the fruit.
Grease and line a 20 cm/8 inch square tin. (sometimes I use a deeper round one but cook for longer)
Turn the cake in and level the surface.
Bake for approx 2 1/2 hours.
Use a skewer in the middle to see if cooked (if no cake comes out)

Leave plenty of time for the cake to mature before xmas.
Make sure you don’t open the oven in the first 2 hours as it needs level amounts of heat.
‘Feed’ the cake with rum (2 TBS) every 2/3 weeks.

xmas cake

El and Baby A


Home-made Chicken Escalopes

So I thought I would try and out up a new recipe that I enjoy making for my family on a weekly basis. I’ll be linking up too so I’ll look out for any of yours too!

This week:


3 chicken breasts

2 slices of bread

2 eggs



Grab a rolling pin and cover each breast with some cling film and gently bash each piece till flat.


Dip each one in the flour, egg then breadcrumbs.


Place on a tray and bake in the oven at 190c for about 20 mins (check in the middle to make sure cooked as will depend how big your breasts are! Ooooeeeerrr!)

Serve with veg, rice/mash/chips etc.

Easy peasy and you have peace of mind that it’s nice chicken rather than the reformed stuff you get in shop bought ones.

My eldest loves making these with me, especially the bashing and dipping parts 🙂

I need help now as I have some homegrown chilies I need to use – anyone got any suggestions??


What recipes have you done this week?



Homemade limoncello

The attached recipe I have on high regard from Maria 😉 is the bestest Limoncello ever!

Limoncello recipe

400ml good quality vodka
5 unwaxed fresh lemons
(zest & juice)
170g caster sugar
50ml water
(Makes one 500ml bottle)

1. Using a peeler, remove the zest from the lemons and place in a saucepan with the sugar and water.
2. Bring to the boil, then simmer for 15 minutes.
3. After this time add the lemon juice and leave to simmer very gently for a further 5 minutes.
4. Remove from the heat and leave to cool.
5. Once cooled, mix with the vodka and pour in to a sterilised sealed glass jar.
6. Leave for up to two weeks, giving a gentle shake every couple of days.

7. Remove the lemon peel, pour in to a sterilised bottle then it’s ready to drink!

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