Today I weighed in at 11 stone 3lbs which means I only have 1lb to lose before I reach my target weight. In total I have lost 1 Stone 6lbs!
It has taken me much longer than I hoped, but, still, I am nearly there now and I look so much better and feel a lot more confident in my appearance.
My hamstring injury is healing well and I have worked back up to 40 minute sessions on the treadmill. (although still at a much slower pace) I am just happy to be able to walk for forty minutes before I feel a pulling pain. I do 40 squats a day, my weights and my daily steps are between 13,000 and 17,500 so I am definitely heading in the right direction.
Healthy Eating & Meals
I love the Kitchen Sanctuary Website and they do some pretty amazing Healthy Meals. I made this for myself and my daughter and we both enjoyed it. Coming in at just over 500 calories per serving it’s a perfect meal for my weight loss journey. I added a little Parmesan to my meal which increased the calories slightly.
Ingredients for the Chicken & Red Pepper Pasta
- 10 sprays fry-light or other 1-cal per spray oil
- 17.5 oz (500g) boneless chicken thighs (any skin and visible fat removed), cut into chunks
- large pinch salt and pepper
- 1 large brown onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 red pepper chopped (seeds discarded)
- 2 portobello mushrooms sliced
- 1 chicken stock cube or 1 tsp bouillon for gluten free
- 2 tbsp tomato puree
- 1 tsp dried oregano
- 28 oz (800g) tinned chopped tomatoes
- 10.5 oz (300g) dry spaghetti (gluten free if required)
- Handful of small basil leaves to serve
- 1/4 tsp chill flakes
- Heat a large frying pan and spray with the fry-light.
- Add in the chicken and cook for 8-10 minutes until the outside of the chicken starts to brown (if you don’t move it around to much it will brown a lot quicker).
- Add in the onion and cook for a further 5 minutes until softened.
- Add in the garlic and red pepper and cook for 2 more minutes, then add in the mushrooms.
- Crumble on the stock cube (or bouillon), add the tomato puree and oregano and stir to combine.
- Add the tinned tomatoes, stir and bring to a gentle simmer. Simmer for 15-20 minutes.
- Whilst the sauce is simmering, fill a large pan with boiling water from the kettle and add the spaghetti. Cook for 10-12 minutes until al dente.
- Drain the spaghetti then divide between 4 bowls. Top with the chicken and sauce and sprinkle on the basil leaves and chilli flakes before serving.
Can I make it gluten free?
Yes, use gluten free pasta and gluten free stock cubes.
Can I make it ahead?
I don’t recommend cooking the spaghetti ahead, but the sauce can be made ahead, then quickly cooled, covered and refrigerated.Reheat in a pan, stirring occasionally until piping hot throughout (about 7-8 minutes). You can also reheat in the microwave if you prefer. Reheated at the highest setting and give it a stir every minute. It will take 5-8 minutes, it’s done when it’s piping hot throughout.
Nutritional information is per serving – including the spaghetti.
Calories: 521kcal | Carbohydrates: 72g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 651mg | Potassium: 1149mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1236IU | Vitamin C: 60mg | Calcium: 107mg | Iron: 5mg
After a difficult time for Johnny and more recently a busy time on his radio show with April being Parkinson’s Awareness month and 11th of April World Parkinson’s Day he still managed 20mins on his treadmill and plans to increase on his time each day.
Johnny saw his Neurologist recently ( his last Neurologist appointment was over 3 years ago). He discussed Johnnys weight amongst many things and Johnny explained about his weight loss attempt. Johnny was told he was under medicated for his Parkinson’s Symptoms and needs an increase. We hope the increase helps Johnny.
My Weekly Target Goals
This week I really am going for my target weight, I only have 1lb to lose now and I’m confident I can reach this in a week if I really work hard at it. So please check in next week and see if I succeeded.