Big fat greek

Hi guys

No, I'm not Greek, but the big, fat part is still true, well, at least we're working on that and today's recipe is decidedly Greek.  Very Dukan, but Greek.

Today marked the start of my third week with my personal trainer, honestly, I get so tired that I hardly feel like I've made any progress during the workout.  But it is in the minutes/hours AFTER the workout that I can feel the HUGE amount of progress I've made.  Honestly, my expectations of what I want to achieve in the two months with a trainer are a little ridiculous, but hey - aiming for the stars and reaching the moon ain't half bad in my book.

A thought crossed my mind last week while standing in the line at Woolies, waiting to pay for some of their delectable charcuterie (our Vday treat), I was being assaulted from all angles by the sight of sweets and chocolates and all manner of evil stuff - you know how those ass holes line the yellow brick road to the till...
I thought to myself - I'm running the gauntlet.   And by keeping my head low and keeping my eye on the prize (the till in this case) NOTHING can stop me, I am an invincible warrior running towards my goal!!

About the Greek part - my cooking repertoire is very reliant on a very versatile Italian type mince ragout.  Today I decided to switch things up a little, inspired by some beautiful Asian eggplant I bought from a market on Sunday.

Can you guess??

Moussaka

• 1kg of VERY lean mince (I use venison)
• 2 sliced onions
• 2 minced cloves of garlic
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 2 teaspoons of dried parsley
• 2 teaspoons of dried oregano
• 2 tins of copped tomatoes (liquidised)
• 3 eggplants, sliced about 1 cm thick
• 500 ml skim milk
• 2 tablespoons of cornstarch
• salt and pepper to season
• a tablespoon of Parmesan (I grate it with a microplane, so it's not even 3 grams)

Season and bake the eggplant on a baking tray sprayed with non-stick spray at 180 degrees Celsius for about 30 minutes.

Brown the onion, add the garlic and mince and brown.  Stir in the nutmeg, cinnamon, herbs and tomatoes and cook for about 20 minutes.  Season to taste with salt and pepper

 

Temper two eggs with some of the warm mince and mix into the mince mixture.

 

Now bring the milk to the boil and use two tablespoons of the milk to mix in the cornstarch and pour back into the milk.  Season with salt and pepper and a pinch of nutmeg.  Bring to the boil until thickened.

 

Place the eggplant in the bottom of an oven proof dish, pour the mince on top, white sauce goes on top of that and finally the Parmesan (again, I grated very finely, used like 3 grams, just to get the sauce to brown)  Now bake at 180 degrees Celsius for about 40 minutes.

 

Enjoy! And break a plate if you must!

 

God bless

Janie B

Busted chops

Hi Guys

So I started with my personal trainer on Monday, as I told you last time - a real pit bull, doesn't let go kinda personal trainer.
On Monday I nearly died from doing 20 sit ups, today I could manage 3 sets of one minute each - yay me!!  Which also brought me to a new realisation about myself - that I have absolutely NO shame lying flat on my back in the middle of the gym, just panting and feeling sorry for myself, no shame I tell you.

Do you remember the post where I went on about shopping in your own closet and about how cool it was to start fitting into some old jeans again?  Well, at about 16 weeks into my pregnancy I started wearing maternity clothes.  My closet was so full and I needed to make space.  So what was this rocket scientist's strategy?  I chucked out ALL my fat clothes.
Yup, you heard right.  Somehow I reasoned that it will keep me motivated to not gain so much weight (let me just tell you that at this point I had already gained about 15 kg) so heaven only knows what I was thinking... obviously epic fail.

Needless to say I'm still wearing my maternity clothes 10 weeks after the birth of my son - how tragic is that. Or is it?  I've decided that no way in HELL I'm buying new fat clothes, in another 10kg I'll fit into the biggest pair of jeans that is in my closet, and what's 10 kg? NOTHING I tell you! That's like one month of work right? RIGHT??

SO here to keep me and all of you motivated is a delicious and totally Dukan friendly recipe that will blow your socks off!  I've made a couple of yum things during the last week, and I reserve those recipes for future posts.

I hope you'll forgive me for another quiche recipe, but this is just so good.

Butternut, onion and smoked chicken quiche

• About 2 cups of diced butternut squash (small dice, about half a centimetre)
• 1 onion, sliced
• about 5 sprigs of fresh thyme
• 3 tablespoons of balsamic vinegar
• salt and pepper to season butternut squash and onion
• 4 smoked chicken breast fillets - diced up to small pieces
• 4 eggs
• 1 cup of fat free milk
• 2 tablespoons of cornstarch
• some fat free feta

Set oven to 180 degrees Celsius.  Spray a fairly large ovenproof dish with non-stick spray.  Toss the butternut, onions, thyme, balsamic vinegar, salt and pepper together and place it on a large baking sheet that you've sprayed with non-stick spray.  Roast for about 1 hour, stirring twice, until nice and caramelised.
Whisk the eggs, flour and cornstarch together.  Mix the veggies and chicken into the egg mixture and place some feta squares on top.
Pour into your ovenproof dish and bake for 40 minutes.  I most enjoy this dish at room temperature.

Happy cooking and God bless!

Janie B

The real Slim Shady

Hi Guys

Guess who's back, back again...
The last time I was here was April of last year and I told you I had some exciting news.  Well, I had a little boy on November 30th, I was about 10 weeks pregnant when I wrote that post and as for the cheese festival - I went, and spent the entire day with my head in the toilet!

So I guess now I can tell you all about the Dukan diet and pregnancy and how that ship didn't even get to leave the harbour...  During my first 16 weeks I couldn't stomach the sight of meat, I'd feel nauseous whenever my tummy was even a little empty and the only food that didn't make me vomit was salt and vinegar Lay's and white bread with cheese.  After the first 10 kilo's piled on, I decided to go see a dietitian and I left her office in good spirits, and went shopping for my new eating plan - yeah, that lasted exactly 2 days and after gaining another 20 kilo's over the following months, I decided to spare the poor woman the frustration and hoped that by not seeing me anymore, she'd decide not to drive her car off a bridge one morning.

By the day of my Cesarean section (he was breech) I weighed 133kg - yup, my gynae got to properly load the bill for operating a morbidly obese patient.  At 5pm on Friday, November 30th 2013, Adriaan Hendrik Botha was born, a tiny little boy, the most beautiful thing I had ever seen in my entire life.  My heart felt like it was about to explode (evidently, so did my ass), and I was so proud.  3 Days later we went home and in the subsequent week 16kg just dropped off, I was ecstatic, but then it stopped.  Just like that.  It was over.

So began my battle with weight and food again.  My boy is now two months old and I started to go to the gym 2 weeks ago, but lacked the self motivation to get myself really good and tired and when Friday struck, I went into full on carbicide mode.

So - here's what's going to go down.  There are two things that generally motivate me - spending money on something and accountability to others.

For the first part I hired a personal trainer, a real pit bull, that will unscrupulously whip my ass into shape.  For the second part - I'm back here, aren't I?  This blog makes me accountable to you.  As always, there will be a Dukan friendly recipe of my own with every blog plus, I've had to start a new ticker, since the last time I posted, I weighed 95 kg, and this morning I weighed 120kg...

So, recipe...mmm, have to really rack my brain here, since I haven't cooked anything Dukan in months.  Let me see..

Well, I do remember an awesome quiche from way back when you might like.

Ham and Artichoke quiche

• one onion, chopped
• 1/2 green pepper, chopped
• 1 tomato, chopped
• 250 ml skim milk
• 3 extra large eggs
• 300 g lean smoked ham (0r chicken or turkey or what ever lean meat floats your boat)
• 2 tablespoons chopped parsley
• 1 teaspoon of wholegrain mustard
• freshly ground black pepper
• 1 can of artichoke hearts, chopped
• 1 tablespoon of cornstarch

Whisk together the eggs and milk.  Saute the onion, tomato and green pepper in a pan sprayed with non stick spray until soft. Now mix everything together and bake at 180 degrees Celsius in a 20x20 cm ovenproof dish for about 40 minutes.

Sometimes I add some fat free feta, just for the hell of it - real good, mmm.

All right, so there's my first post after a looong absence, I hope you'll find inspiration here and as always -

God bless,
Janie B