Friday, 6 February 2015

How many calories did you waste today?

So I admit this sounds a *little* harsh but as I looked at my diary for the day I realised I had wasted around 170 calories today (or about 20 minutes on the exercise bike).

This is not a huge number I will grant you but they did not add anything to my day or my energy levels.

What do I mean by wasted calories? The lightly flavoured water I had in Itsu with my lunch added 60 calories (sparking water would have been 0) and my skinny cappuccino at the BBC was around 110 (an Americano with milk would have been around 30).  I for one never count a treat such as a piece of cake as a waste.  I think the worst thing to do when losing weight or trying to be healthy is to totally deprive yourself of treats; it increases your propensity to binge and frankly just makes you miserable!

This all goes back to the concept that small changes make the difference. If I wasted 170 calories like that every day it would equate to about 1200 calories a week or about three brownies!  I would rather have the three brownies!

This infographic from the Daily Mail probably says it better than I do...



So, what do you tend to waste calories on? What are your tips for breaking the habit?

Monday, 2 February 2015

Stuffed Butternut Squash



Anyone who has been with me for a while will know that I am an enormous fan of Butternut Squash. I will make it into soup, put it into cakes and less successfully tried to make rosti with it.

My love of this vegetable goes beyond the fact it is so delicious and versatile.  It is high in vitamins A and B, it is low in calories and high in fibre.

This is a simple (but slow) recipe to make which is delicious, filling and healthy.

Ingredients:
1 Butternut Squash
40g Cous Cous
1 Litre Vegetable Stock
1/2 Red Pepper
1 Onion
1 tbsp Tomato Purée
40g Cheddar Cheese

Method:

Pierce the skin and roast the butternut squash for 40 minutes at 200oC.

While this is in the oven, boil vegetable stock and cook cous cous.  Chop vegetables and mix into cous cous with tomato purée and cheese.

After 40 minutes remove the butternut squash, cut in half, scoop out seeds.  Scoop the majority of the butternut squash flesh out and mix in with cous cous mixture.

Place back in the oven and roast for another half an hour.

Serves 4.