Age: 33

I am too embarrassed to put my starting weight on the website for the world to see but to be truthful I really avoid the scales at all costs but while I am doing this I will use my mum’s scales and will let you know my actual weight once I start losing!

I enjoy cooking but most of all eating it! I love most food and I enjoy trying new and exciting foods as my main passion is eating and talking about food. I love to eat in or occasionally eat out and I like a good variety of foods including healthy alternatives although I use this as an excuse to eat more of it!

My biggest problem is my portion sizes as I eat far too much but never seem to feel full nowadays – probably because my stomach has been stretched to its full capacity!

I am really looking forward to incorporating a lot more fish in my diet and hopefully seeing the weight drop off and I thank the company for giving me this opportunity to make a difference to my eating habits once and for all. How nice it will be to go out with confidence knowing that I can actually put something on which fits and is comfortable without having to wear baggy oversized clothes to cover my horrible figure.

I have two lovely children: a girl whose is 8 and a boy of 4 so I also need to lose weight to be able to keep up with the pair of them as they are very lively. I lost just over 3 and a half stone in April 2003 with Weight Watchers so I achieved my target weight then, but only a couple of months after I got pregnant again so just piled on the pounds thinking I was eating for two! In September of that year also my partner died leaving me with 1 child and another on the way so I guess I ate to make me feel better but I haven’t stopped since - that’s the problem. 

To top it all I stopped smoking nearly a year ago now so have been eating again to compensate so really need to sort myself out before I literally burst! As I know what I should and shouldn’t be eating from following the Weight Watchers diet in the past I will be doing my own diet but really would like you readers to help me too by sending me some lovely simple recipes and would really appreciate any helpful

tips I might need to keep me focussed.

When I lost all the weight before I wrote down everything I ate, which I think helped because as soon as I stopped doing that then I started ballooning and it’s surprising what adds up - I forget most days what I have snacked on. 

My aim is to feel better in myself by eating a well balanced and well maintained diet so I can fit into nice clothes again and be confident in the wayI look again and to be able to look at myself in the mirror and smile!

Regards Sally 

• Weight loss this week: yet to get weighed :0/

Not a great start to my new healthy eating regime to be honest – had my last naughty meal (Indian) on the Sunday before starting and ended up having left over Somosa’s for Monday’s breakfast! Not good! :0(  Apart from that i have been a lot better than usual – i have cut out toast in the mornings and extra bread with other meals as this is one of my big downfalls, I’ve also been cutting out crisps as i can usually get through several bags a day which is a terrible habit i need to break! Been having salad’s for work with various seafood toppings; used our Scottish Salmon Fillet – simply steamed it from frozen in the microwave for about 4 mins in a zip and steam bag with milk and seasoning and served with lettuce and jalapeno peppers for a bit of zing. Far healthier than sandwiches and crisps and very tasty indeed. Also cooked a jacket potato in the microwave and had that at work with a side salad with tinned tuna (sorry Regal!) and sweetcorn and cottage cheese – didn’t even notice that i hadn’t used butter!  Trying to eat lots more fruit as snacks too as i am constantly craving food at the moment.

Not had as much time as i would like to try out new recipes this week with the kids returning to school but hoping to be sharing some new ideas with you soon.

• Weight loss this week: 2lbs!!! :0)

Quite pleased with my weigh in when i found out I’d lost 2lbs this week!  I have just been cutting out extras like crisps and butter and eating a lot more seafood and it’s had the desired effect, now if i can just cut down on my portion sizes then i am bound to see even better results. 

I have to admit though that this week i have been feeling hungry and have a real bad craving for chocolate but have stuck to healthy eating apart from half a frozen pizza (cooked of course!) on Monday night but normally this would have been some sort of takeaway so definitely the healthier option!

Have really been enjoying eating more fish; makes a change as i usually eat a lot of meat and have enjoyed finding new ways of cooking it.

Tried 2 new recipes this week:

King Prawn and Vegetable Curry (serves 4) Ingredients: 2 Handfuls of Regal Cooked King Prawns, defrostedSpray Oil 675g Potatoes (peeled and chunky)2 Onions (quartered)4 Garlic Cloves (crushed or grated)1 tsp Garam Masala½ tsp ground Tumeric½ tsp ground Cumin½ tsp ground Coriander2 tsp grated fresh Ginger1 fresh red chilli (deseeded and chopped)2 Carrots (chopped chunky)1 tin of Tomatoes 225g Cauliflower Florets75g frozen Peas2 tbsp chopped Coriander (optional)300ml/ half pint of Vegetable stock Method

• Heat oil in large saucepan or frying fan and add potatoes, onions and garlic over low heat for 2-3 mins.
• Add spices for 1 min then florets, tomatoes, peas, coriander and stock then stir.
• Cook low for 30-40 mins or until potatoes are fully cooked.
• For the last couple minute put the prawns in to warm through.
• Can be served with a little brown rice or half a plain Naan but not honestly needed given the potato content!

Delicious!!!!

Fish Pie Ingredients400g Regal Cod or Haddock Fillet, fresh or defrosted400g Regal Smoked Haddock Fillet (or if preferred salmon)Handful Regal Raw King Prawns, peeled or Regal Superior Prawns (optional)1 tbsp flour600ml skimmed milk1 small onion, quartered1 small bowl of frozen peas (optional)2 carrots, chopped (optional)1 or 2 sticks of chopped celery (optional)2-4 bay leaves2-4 eggs, boiled and quartered (optional)Small bunch of parsley leaves, chopped50g low fat margarinePinch of grated nutmeg (optional)1kg potatoes, peeled and cut into even sized chunks and boiled Method 

• Poach the fish by pouring 500ml of the milk into a large frying pan.
• Add the onions to milk along with the bay leaves, celery and carrots if adding these also.
• Bring to a slow boil with only a few bubbles then reduce heat and simmer for around 8-10 mins.
• Remove the fish and flake into chunks in an ovenproof dish. Strain the milk into a jug and keep for later.
• If using eggs, arrange on top of the fish with the parsley,
• Add the peas, carrots (from the milk mixture) and the prawns.
• Make the sauce by melting the margarine in a pan then stir in the flour on a moderate heat, cook for a min then gradually add the milk stirring constantly until you have a smooth sauce.  Bring to boil and cook until it thickens slightly then season with salt, pepper and nutmeg then pour over fish.
• Heat oven to 200°C or 180°C if a fan assisted oven. 
• Mash the potatoes with milk and a little margarine and season, then top the fish, fluff with fork and sprinkle with cheese if required then bake for 30 mins. (You can make it up to a day ahead by chilling then baking for 40 mins)

 I made this and it was fantastic – the whole family really enjoyed it. This actually made two pies for me but I froze one and didn’t add the eggs to this one and didn’t finish this one off by baking in the oven after adding mash. Can’t wait for another day to have this again! 

• Weight loss this week: +1lb :0(

I am really annoyed with myself this week as I’ve been a bit down and therefor stuffing myself to feel better (even though its always a short lived high it works at the time!).  It’s been 5 years since my partner passed away so I’m not very focused at all to be honest – sorry!  Not been walking as much either due to my mood and the weather which I’m sure hasn’t helped. Next week i intend to (and will!) do better – i feel really bad for messing things up so early in the program :0(

Have still been having plenty of fish but its all the added extras that obviously haven’t helped – chose our new Tilapia Fillets this week and simply poached them in milk with seasoning – really tasty and filling.  Whilst i like to keep my whitefish simple i do do a nice fish curry which is pretty healthy:

Marinate the fish in 1tsp curry powder, pinch of turmeric, ground ginger and chilli flake and leave for at least 30 minutes.  Fry off (in spray oil) chopped onions and garlic then add a tin of chopped tomatoes, add the fish until cooked and serve with boiled rice (brown rice being the healthiest option).  If you want to go without the carbs try adding extra mushrooms, peppers and chickpeas into the mix to make it more filling.

• Weight loss this week: stayed the same :0/

Not going that great I’m afraid, seemed to have been really busy and not found the time to eat properly – even had a MacDonald’s the other day which i felt really guilty about but always difficult when you take the kids there – always go in intending to have a salad but always get swayed by something fattening by the time i get to the till! Didn’t even fill me up either :0(   I need to kick myself into touch before i really spoil things – must eat a lot more fruit, vegetables and plenty of fish of course!

Did have some lovely seabass this week – served seabass fillets on a bed of noodles which was delicious (will forward the recipe shortly)

• Weight loss this week: 2lbs :0)

Been doing really well this week I had a chat with Kath, our Editor and Marketing Manager and got back on track again she gave me a much needed boost. I even had to alter the notch on my belt inwards which is good for me as I’ve been used to letting it outwards for the last I don’t know how long !

Made a great sesame salmon this week:

Serves 4

Ingredients

4 x Regal Boned Salmon Fillet Portions, fresh or defrosted

4 tablespoons soy sauce

4 tablespoons sherry wine

2 tablespoons rice vinegar

2 teaspoons sesame oil

2 teaspoons sugar

1/4-1/2 teaspoon red pepper flakes, to taste

3-4 tablespoons toasted sesame seeds

4 tablespoons onions, chopped

Directions

1. In a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes.
2. Place salmon in a glass baking dish and pour soy sauce mixture over salmon. Cover, and chill for at least 2 hours, turning once halfway through.
3. Once salmon has chilled, place on a heated broiler pan and broil 4″ from the heat (or can use the grill) for about 5 minutes on each side, or until the fish is cooked through.
4. Sprinkle with toasted sesame seeds and chopped onion just before serving.

• Weight loss this week: 2lbs :0)

Been okay again just managed to get into a pair of jeans that I haven’t worn in ages –  bonus didn’t expect them to fit! Felt quite chuffed with myself so gonna carry on as I have loads of clothes that still don’t fit. Just bought a Wii so been boxing on it and it is very good exercise need to buy the Wii fit and I’ll be well away

Tried a great new recipe for our New Zealand mussels this week, would work equally well with our blanched mussels too:

Handful Regal Half Shell New Zealand Mussels, defrosted

Small knob low fat spread

6 rashers bacon , chopped, or a 140g piece, cut into small cubes

2 shallots , finely sliced

Small bunch thyme , leaves stripped

Glass of cider, about 150 ml

2 tbsp Crème fraiche (optional)

1. Heat the spread in a pan large enough to easily fit the mussels.
2. Fry the bacon for 4 mins, stirring occasionally until it starts becoming crisp.
3. Throw in the shallots and thyme leaves, then cook for 1 min until softened.
4. Whack the heat up to maximum and add the mussels to the pan, then pour over the cider. Place the lid on the pan, give it a good shake, then cook the mussels for 3-4 mins, shaking the pan occasionally, until all the mussels are cooked through.
5. Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraiche, if using.
6. Pour the sauce over the mussels.
7. Serve with hunks of crusty bread for mopping up the sauce.

• Weight loss this week: -1lb :0)

 Been getting up extra early this week and taking the dog on a walk before work so must be feeling quite good as I don’t do this usually do that so early! Not been sleeping as much recently maybe it’s my age as birthday is looming soon!!! Had my favourite salmon this week I could actually eat it until it comes out my ears lol ! Hope next week will be OK cos another year added to my age makes me feel old so hope I don’t eat as a result to cheer myself up !

Grilled Salmon with Lime Marinade

Ingredients

For the marinade:

2 garlic cloves, roughly chopped
Small bunch coriander leaves
1 knob fresh root ginger, roughly chopped
4-5 lime leaves, roughly chopped (I didn’t have this but tasted great without)
2 tbsp lime juice
1 tbsp grated lime zest
1 tbsp red chilli powder
1/2 tbsp Garam masala
1/2 tbsp Salt
Spray Oil
1 tbsp flour
100g plain yogurt

For the salmon

400g Regal Scottish Salmon, skinned and cut into 4cm cubes
Splash of milk

Seasonal salad, to serve

Method

1.Use a pestle and mortar or a spice mill to make a fine paste of the garlic, coriander, ginger, lime leaves, lime juice and zest, chilli powder, garam masala and salt.

2. Heat the oil in a pan and add the gram flour to it, stirring to make a paste and cook for about 1 minute without burning. Transfer the mixture to a non-corrosive bowl and add the spice paste and yogurt. Gently stir in the salmon and marinate for 1 hour.

3. Preheat the oven to 200C/gas 6. Spread the marinated salmon out in a baking dish. Top with butter and cook for 10-15 minutes, basting once or twice during cooking to keep the fish moist. Alternatively, grill or barbecue the salmon. Serve with a seasonal salad.

Serves 2

• Weight loss this week: stayed the same :0/

Not gone that well this week but have got Wii Fit for my birthday so I will be able to lose some weight as I have been a very naughty girl this week! I had a couple of meals out and some birthday cake so considering I’ve stayed the same I haven’t done so badly! The Wii fit is fantastic it really does make you work out I definitely recommend it!

See what you think to this simple salmon recipe:

Sally’s Spicy Salmon with a Sizzle

Just steamed a piece of salmon in the microwave with salt pepper dill and a splash of milk.

Cooked some noodles in salted boiling water.

Panfried 3 cloves of chopped garlic with 2 chilli peppers and 1 carrot cut into strips and thin strips of ginger (don’t burn though be careful!)

Drain the noodles and add to the mix, break salmon up into this too, add pepper and a good splash of light soy sauce and a small splash of teriyaki sauce (optional),  slightly stir for a couple of mins and serve – this is fantastic and so quick it warms your cockles on these cold days now!  Enjoy!!

• Weight loss this week: stayed the same :0/

How’s it going? Well not that well considering I have managed to stay the same again this week but I guess it could be worse! The alcohol, cake and meals out from last week must have finally caught up with me but I managed not to gain so I am quietly pleased with that. Had a lovely prawn sandwich yesterday for my lunch which was so easy to make yet very tasty especially with some nice crisp lettuce! I am finding it a little more difficult at the moment though due to the dark nights and poorer weather because when it’s dark and raining I don’t take the dog out for very long (Poor Thing!) I need to stay really focussed so I don’t fall completely off the wagon!

Tried a great recipe for our frozen hake this week – see what you think:

Ingredients

2 large Regal Hake Fillets, defrosted and halved

2 tbsp seasoned plain flour
2 tbsp lemon zest, finely grated
Handful fresh flat leaf parsley, chopped
Spray oil

Method

1. Mix together the seasoned flour, lemon zest and parsley.
2. Pat onto the fish on both sides well, shaking off any excess.
3. Heat the spray oil in a large frying pan over a moderate heat.
4. Cook the fish for 4-6 minutes each side until opaque and cooked through
5. Serve with lemon wedges and seasonal vegetables.

Serves 4

• Weight loss this week: 1lb :0)

This week I have been a lot better, not been on the Wii but taking the dog out for longer walks so feeling good about that as I certainly need the exercise! It makes my mood feel a lot brighter  with the exercise so must stick at it! Even though I lost a 1Ib this week I really was surprised because I have been feeling really bloated!  Maybe not eaten as much fruit as usual perhaps but will do next week and see if there is a difference. Also only had a couple of fish meals so need to eat more which should also help.

Fluffy Smoked Haddock Potato Pie

This Serves 6 people

Ingredients

1.5kg floury potatoes, such as King Edwards or Maris Piper
600g Regal Natural Smoked Boned Haddock Fillets

300ml Milk, skimmed
1 bunch Spring onions, finely chopped
200g low-fat fromage frais
40g grated Emmenthal, or Leerdammer
1 pinch freshly ground sea salt and black pepper

1. Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.

2. Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked; it should flake easily. Lift out the cooked fish and discard the skin and any bones. Pour the warm milk and spring onions into a jug – you’ll need 200 ml - and there should easily be enough.

3. Drain the potatoes well and mash, ideally with a ricer, until smooth. Beat in the warm milk and spring onions, followed by the fromage frais. Gently fold in the flaked fish and check the seasoning – you’re unlikely to need much, if any, salt, but grind in plenty of black pepper.

4. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.

• Weight loss this week: 1lb :0)

Been doing well – still longer walks with the dog and eaten more fish meals this week! Whilst at work I have been eating slightly more fruit than usual but finding that this is really filling me up more than usual! Noticed that I have cut down slightly on my portion sizes due to not being able to finish my meal at times which is a breakthrough in itself. Not been quite so focused on food – can go longer between eating than before so must be doing something right.

• Weight loss this week: stayed the same :0/

Not been going bad, I didn’t think until I noticed that I hadn’t lost any weight ! I’ve been walking with the dog regardless of the weather which is a definite improvement on my usual attitude. Made a lovely fish pie this week again which I have to say is my absolute favourite. This is great in the cold weather as it is quite a hearty meal and if you have pieces of fish in the freezer that need to be used up I always adapt it to what I have.

It is getting very close to Christmas now so I will be making sure I don’t go overboard on buying in all the naughty stuff to snack on so will buy selection packs for the children instead!!!

Spicy Lemon Sole with Crisp Potato Wedges

Serves: 4

Ingredients

1 tbsp paprika
1 tsp garlic granules
¼ tsp ground cumin
Fine salt
4 lemon sole, filleted and skinned
2 tbsp sunflower oil
Lemon wedges, to serve
1 tbsp olive oil
Potato Wedges
4 medium, slightly floury potatoes, such as Kestrel
Spray oil
Coarse sea salt

Method

1. Preheat the oven to 200°C, gas mark 6.
2. Cut the potatoes into thin wedges. Toss them in a bowl with the spray oil. Season with coarse salt and tip on to a baking sheet. Roast for 25 minutes, stirring once.
3. Meanwhile, mix together the paprika, garlic granules, cumin and a pinch of fine salt in a small bowl.
4. Trim the skinned fish fillets and cut each fillet in half lengthways, so you end up with 16 long, thin pieces. Place the fillets in a bowl and coat with 1 tbsp olive oil. Mix in the paprika mixture, taking care that each lemon sole fillet is thoroughly coated with the mixture.
5. Set 2 non-stick frying pans over a medium-high heat. Pour 1 tbsp olive oil into each pan and once hot, add the fish. Fry briskly for a minute on each side and serve immediately with some lemon and the potato wedges.

• Weight los this week: 1lb :0)

A lot better than over Christmas that is a fact but then it couldn’t really get much worse really though! Been out walking more this week and not eating everything I can get my hands on as I had over the festive period. I think my body is quite relieved that it is back to normal as I am not feeling as bloated this week. I have been enjoying the salmon at work  for lunch by just micro-waving it and eating it cold with a salad. It is a welcome after all the meat I have had too. Looking forward to getting back on track as I have to lose the extra now from Xmas.

See what you think to this recipe:

Salmon with Spring Onion Sauce

 Serves 4

Ingredients

1lb (454g) Regal Scottish Salmon Fillet, fresh or defrosted

2 tsp salt

½ tsp freshly ground white or black pepper

1 pint (570ml) water

6 tsp coarsely chopped spring onions

1 tsp finely chopped fresh root ginger

1 tsp finely chopped fresh root ginger

1½ tsp oil (preferably ground nut)

2 tsp sesame oil

(I changed the oil for rapeseed spray oil and it worked just fine, also I cut down the salt too!)

Method

1. Rub the salmon fillets with 1 tsp of the salt and the pepper.

2. Bring the water to the simmer in the wok. Add the salmon, simmer for 2-3 minutes, cover tightly and turn off the heat. Allow to stand for 4 minutes.

3. Combine the spring onions, ginger and the remaining 1 tsp of salt together in a small bowl. In a small pan combine the oil and sesame oil and bring it to the smoking point.

4. Remove the salmon from the water and arrange on a platter. Scatter the spring onion mixture on top and pour hot oil over it. Serve at once.

• Weight loss this week: 1lb :0)

Had so much more energy of late I have almost been taken aback! Can’t
seem to get enough hours in the day at the moment to get all the things done
that I’d like which is better as I usually feel quite sluggish and lethargic.
Still steadily losing weight so am pleased with this and really want to keep
feeling like I am and keep losing the weight gradually! Let’s face it “Rome wasn’t built in a day”

See what you think to this recipe for prawns with noodles:

Ingredients

2x 65g Blocks Egg
Noodles,

½ tsp Sesame Oil
1 tsp Chillies,

1 tsp Garlic,

1 tsp Ginger,

1 small Red Onion

3-4 Spring Onions

200g Regal King
Prawns, defrosted & shelled

100g Beansprouts

1 tbsp Lime Juice

1 tbsp Soy Sauce,
Light

1 tbsp Sweet Chilli
Sauce

50ml Chinese Rice Wine

Method

• Bring a pan of water to the boil; add the
  noodles; return to boil and simmer for 3-4 minutes. Drain and return to
  pan; drizzle with ½ tsp sesame oil and shake to coat. Set aside.
• Prepare the ingredients: Peel and slice
  onion into half moons, juice the ½ lime, measure out all other ingredients
  
• Heat a wok (or large pan) over a hot heat;
  add remaining sesame oil; once smoking, add the chillies, garlic, and
  ginger. Stir fry for half a minute.
• Next add the red onion, spring onions and
  prawns. Stir fry for 3-4 minutes (until prawns turn deliciously browned
  around the edges)
• Add the beansprouts, lime juice, soy
  sauce, sweet chilli sauce, pre-cooked noodles and rice wine. Stir fry for
  a further 3-4 minutes or until noodles are heated through.
• Serve immediately!

• Weight loss this week: 1lb :0)

Been doing okay again if I can keep losing 1Ib each week then, that to me is a steady rate and they do say losing it slowly and gradually is better as you are more likely to keep the weight off! At work some of the girls in the office once a week have been having chips etc but I have been very good and resisted so I think I can control more what I am eating. Usually I would find it difficult to say no but my self control is back and I feel better for it!

Healthy Haddock Bake

Ingredients

2 x Regal Haddock Loins, halved to make 4 portions
1/2 cup fresh lime juice
1 small onion, softened by cooking in spray oil but not browned
1 can diced tomatoes, un-drained
1 tablespoon parsley, dried

Method
Place fish in shallow dish. Combine lime juice, onion, tomatoes and parsley. Pour mixture on top of fish.

Bake uncovered at 400°F for 15 to 20 minutes.

Serve with new potatoes or chunky oven roasted potato wedges

• Weight loss this week: 0lb :0/

Not going that well as I had no weight loss this week so I feel really down about that !  Although I’ve been walking for longer than usual , but it was my sons birthday so we went out for pizza and ooh it was nice!

This week my choice in fish was our Squid Tubes which I must say was a first for me and most probably the last as it was OK but I didn’t go mad for it as it is not really to my liking – think squid is definitely a case of personal preference! Maybe if I stuff the tubes with a rice mix and spices may make it a little more interesting but will try this out another time.

Spicy Tomato Squid

Serves 2 people

Spray Oil

2 garlic cloves, peeled, crushed

24 cherry tomatoes

2 teaspoons smoked paprika

1 red chilli pepper, finely chopped

2 Squid Tubes Chopped into 1 cm rings

1 red pepper, very finely sliced

1 lime, juice of, only

1 tablespoon fresh parsley, chopped

salt & freshly ground black pepper

Directions :

Warm the oil and garlic in a pan over a medium heat until the garlic begins to colour. Remove the garlic and discard.

Add the tomatoes, paprika and chilies and cook for 4-6 minutes, or until the tomatoes have burst. Add the squid and cook, stirring well, for 2-3 minutes, or until the squid is just cooked through, but still tender. Add the red pepper, lime juice and parsley and season well with salt and freshly ground black pepper. Serve in small bowls with a basket of crusty bread alongside.

• Weight loss this week: 1lb :0)

Definitely better than last week as I lost a pound so this has made me feel better again!

I’m still going on my daily walks and finding it easier than usual and not tiring as quickly. My mood also seems to be on the up recently too so the healthy eating and regular exercise does make you feel better about yourself so I would definitely recommend it!

The recipe I used this week was inspired by a customer I spoke to last week, the lady had 2 young children with a number of different food allergies. I am noticing more people telling me of their food allergy problems so I hope this may be of use to anyone out there suffering!

It tasted lovely I must add, and Pollock is a sustainable and very economically priced fish which many of my customers are asking for as we all like to do our bit for the environment!

Baked Pollock in Tomato Sauce

2 slices gluten-free bread
1 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
½ tsp smoked paprika
390g tinned tomatoes
salt and pepper
3 tbsp chopped parsley
grated lemon rind
1Kg Regal Pollock fillets, defrosted

Heat the oven to 180?C.

Toast the gluten-free bread in the oven while preparing the sauce.

Heat the oil in a saucepan, add the onion, red pepper and paprika and cook gently for 5 minutes.

Add the tomatoes and salt and pepper, simmer slowly for 10 minutes.

Coarsely chop the toast in blender, add the parsley and grated lemon rind and mix.

Place the Pollock fillets in a large oven proof dish, cover with the tomato sauce and the bread mixture. Bake for 20 minutes.

This dish is best served with some lovely roasted vegetables of your choice

• Weight loss this week: 1lb :0)

 Not bad at all, made a soup this week and it was lovely and so simple to make. Salmon is the most favourite of all fish for me, so find it really easy to eat a lot of it and enjoy it to the max! I always have a nice salmon salad which you just cannot beat in my opinion. 

I am enjoying walking still and have been going out to different places with the children and the dog and finding it fun going to nearby places and discovering all the wild life too. Walking to me is exercise now but without even realising as it is more of a pleasure than a chore nowadays!

Salmon and Leek Soup

1 tbsp olive oil
1 large onion, finely chopped
3 large leeks, thinly sliced including green parts
1 potato finely diced
450ml (fish) stock
700ml water
2 bay leaves
300g Regal Scottish Salmon fillet, skinned and cut into 1 cm cubes
1 glass dry white wine
salt and pepper
fresh lemon juice
chopped chervil, parsley or dill to garnish

Heat the oil over medium heat in a heavy-based pan, add the onion and leeks and cook until they begin to soften.

Add the stock, water, wine, bay leaves and diced potato. Add salt to taste.

Bring to the boil, then simmer for about 25 minutes until the vegetables are tender.

Turn the heat off, allow the soup to cool and remove the bay leaves.

Remove half of the soup and blend it, then return it to the main soup pan on a medium-low heat.

Season the salmon with salt and pepper and add to the soup.

Cook for about 5 minutes stirring occasionally, until the fish is tender and starts to break up.

Taste and adjust seasoning, add lemon juice and ladle into warm bowls sprinkled with parsley, chervil or dill.

• Weight loss: 0lbs :0/

Seemed to be going well until I got on the scales! Can’t understand it, I have been walking out and about all over the place but maybe not working up a sweat which is probably what I need lol! The weather has been a lot better recently so this has given me a new lease of life as I can’t stand being stuck in house watching TV and surfing the net anymore; I need to be up and out. Usually don’t get dressed too early on a Sunday but I have been so that we can all go out as a family together. Really enjoyed this fish curry and it is a lot healthier and cheaper than a takeaway:

Haddock and Potato Curry recipe

Ingredients

225 g (8 oz) potatoes, peeled, if desired, and diced
45 g (1 1/2 oz) low fat spread
1 onion, finely chopped
1 fresh green chilli, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
2 cardamom pods
1/2 tsp tomato puree
Pinch turmeric
Sea salt to taste
140 ml (1/4 pint) low fat natural yogurt
454 g (1 lb) Regal Haddock, skinned, boned and cut into chunks
1 tbsp chopped fresh coriander or parsley

1. Place the potatoes in a bowl or roasting bag, add approximately 4 tbsps water and cook, covered, for 4 minutes on HIGH, or until soft. Drain and set aside.

2. In a casserole, melt the low fat spread for 1 minute on HIGH. Stir in the onion and chilli and microwave for a further minute on HIGH.

3. Blend in the remaining spices and the tomato puree and cook for 1 more minute on HIGH.

4. Stir in the yogurt, then mix in the cooked potato and the fish, making sure they are well coated with sauce.

5. Cover and cook for 5 minutes on HIGH, or until the fish is fully cooked, stirring once during the cooking time. Garnish the curry with the chopped coriander or parsley before serving.

serves 4

Weight loss: 1lb :0)

Been really busy this week so that is why this curry recipe was great for me the other day after an afternoon stroll and I just couldn’t be bothered to be in the kitchen for ages! Normally I do like to use spices that I put together myself but this was a bit of a cheat for me and a tasty one at that! Eating more salads again which are lighter and fresher now that the weather is better, so been using prawns in that too. Hope the weather keeps up and I keep feeling as positive as I have been recently …….. let’s just see!

Prawn curry (in a hurry)

Serves 2 people (Takes about 5 mins to prepare hence the hurry!)

Ingredients :

 2 tbsp curry paste (I used a Balti curry paste but use what you prefer)

1 onion , finely sliced

200g Regal Superior Prawns , defrosted

400g can chopped tomatoes with garlic

large bunch coriander , leaves and stalks chopped

Drizzle some oil into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. (If using raw prawns, simmer until they have changed colour and are cooked through). Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

• Weight loss:+1lb :0(

Seem to be feeling under the weather a bit this week so must admit having our maple marinated salmon in the freezer was very useful for me. I haven’t been quite as good, as i have been eating naughty easy things out of the cupboard put aside for the kids! So I have been very bad indeed not been out as much walking either with feeling under the weather so this hasn’t helped either! Need to get back on track!

i just enjoyed our maple salmon with a salad and on another occasion just simply minted some new potaoes and vegetables. i found these very convienient and tasty ideal for a quick tasty meal! .

• Weight Loss this week: 0lb :0/

How’s it going? Better than last week but still feeling slightly unwell which is getting on my nerves as I need to be getting on with loads of stuff but not felt up to up! My eating has been better – been having some lovely home made vegetable soups as well as all the fish of course but it’s is certainly better than in a tin and much more flavoursome and filling!

This recipe I tried with the smoked fish was lovely and tasty and will certainly be doing it again.

Hopefully next week all will be back to normal and back on track with my walking.

350g rice
400g Regal Smoked Haddock Fillet

spray oil
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
300ml milk

1.Put the oil in a saucepan and add the onion.

2. Stir in the rice to coat it. Add the chicken stock and bay leaf and bring to the boil.

4. Cook at 180°c for 20 minutes or until the rice has absorbed the chicken stock. Poach the haddock in the milk for 5 minutes whilst the rice is cooking.

5. Break up the fish and add to the cooked rice along with the other ingredients

6. Add the cayenne/curry powder.

Serves 4