Moonlights' (temporary) Maintenance
- Thread starter moonlights
- Start date
Ess3x_Girly
Addicted to MiniMins!
YAY! Well done - I echo scrumbles comments!!!!!!
moonlights
Gold Member
Week and a haaaaalf not just a week but I really was surprised it all came off. I just want to be losing again, it's irritating to be the same weight at the end of August as I was at the end of July.
Not so much willpowers as eating loads - I was hitting 1700 calories easily to begin with and during totm - it's tailed off to bouncing up and down between 1200 and 1500 now - could eat less as I've no appetite but seem to do better eating more.
Not so much willpowers as eating loads - I was hitting 1700 calories easily to begin with and during totm - it's tailed off to bouncing up and down between 1200 and 1500 now - could eat less as I've no appetite but seem to do better eating more.
moonlights
Gold Member
Food today:
Pork belly and spring onion
Mim toast with cheese and marmite
Mini cauliflower and cheese
Mfp: 24g carbs inc meds
Pork belly and spring onion
Mim toast with cheese and marmite
Mini cauliflower and cheese
Mfp: 24g carbs inc meds
moonlights
Gold Member
Just get a couple of weeks on the straight and narrow under your belt and I bet there will be a lot more room under it too 
honestly I think do much of initial carb gain is water weight and bloating. I was so bloated and so ready to get back on plan. I'll always look wistfully at certain carby things but they'll have to be kept for rare occasions because I'm now certain carbs make me ill.
honestly I think do much of initial carb gain is water weight and bloating. I was so bloated and so ready to get back on plan. I'll always look wistfully at certain carby things but they'll have to be kept for rare occasions because I'm now certain carbs make me ill.
stubbsey
Silver Member
How do you make salami crisps? They sound lush! If u fall offthe wagon any gained weight is usually easilly lost as it is short term reserves and not yet stored in the main fat reserve that is one good thing, as long as you get straight back on the plan and dont think as you have blown it might as well blow it for longer! I find it so hard to get back in the zone when i have time out
moonlights
Gold Member
Didn't fall off the wagon - I jumped it was my birthday so I had a planned 2 week break to catch up with some friends. Unfortunately I was pretty ill for the whole two weeks and things had to be rescheduled - thus it turned into a month.
Re: salami crisps: you can find recipe and pics under 'moonlights meals' in the recipe section, but basically you just grill the salami until it goes crispy. Some people microwave it, some people fry, but I don't recommend the latter as they end up greasy.
it was my birthday so I had a planned 2 week break to catch up with some friends. Unfortunately I was pretty ill for the whole two weeks and things had to be rescheduled - thus it turned into a month.Re: salami crisps: you can find recipe and pics under 'moonlights meals' in the recipe section, but basically you just grill the salami until it goes crispy. Some people microwave it, some people fry, but I don't recommend the latter as they end up greasy.
moonlights
Gold Member
Ty guys <3
Probably going to either cafe rouge or GBK on Sunday. Thinking of having salade paysanne at cafe rouge (salad leaves, tomato, chicken, bacon, egg, avocado). I don't eat burgers (am terrified of biting down on gristle - would be sick) so thinking of bunless grilled chicken breast either with avo and bacon or just mayo and cheese if we go there.
Sound ok? Any experience of these places?
Probably going to either cafe rouge or GBK on Sunday. Thinking of having salade paysanne at cafe rouge (salad leaves, tomato, chicken, bacon, egg, avocado). I don't eat burgers (am terrified of biting down on gristle - would be sick) so thinking of bunless grilled chicken breast either with avo and bacon or just mayo and cheese if we go there.
Sound ok? Any experience of these places?
moonlights
Gold Member
Rhubarb crumble!
Indeed you heard me right. Crumble is my favorite of the puddings and I was thinking about it the other night and decided to try this.
You will need:
One ramekin or small crumble container
Enough raw rhubarb as it takes to fill it
(or enough cooked rhubarb to 2/3 fill it)
40g almond flour (approx)
1 tbsp butter (approx)
Sweetener of choice (I use liquid hermestas)
The measurements are a bit vaguey as it all depends on the size of your crumble container.
Basically, you want enough rhubarb to form a nice layer.
That was my frozen rhubarb. I stewed it down with a bit of sweetener and poured off most of the excess juice.
Then I took my almond flour, butter and sweetener and rubbed it all together to make little yummy almondy buttery lumps, which I then crammed in on top of my rhubarb in said crumble container (mine was a le creuset ramekin I got cheap in the m&s sale and which is the only fancy piece of kitchenware I own).
Don't smoosh it down flat, leave lumps so they get a bit browner than the rest. Oh, I forgot the oven preheating. I did 180 degrees in a fan oven.
Then I popped my rhubarby almondy mix in a baking tray and ovened it for about ten minutes until it was brown and crusty, and I got this:
And it is yummy. Crunchy on the top, a bit deliciously soggy where the flour mix meets the rhubarb.
Please note:
A) this is an owl recipe not an induction one as it includes nuts. Rhubarb however is induction friendly and is delicious stewed with sweetener and cream.
B) it doesn't taste exactly like ye olde classic British crumble. It tastes more almondy. I suspect because it has almonds in it. Personally I find almonds yummy but if you don't like them, you won't like this.
C) around 5g carbs and 400 cals for the version I made for myself - you'd need to adjust according to your own quantities. Nice and filling though and will be a nice warm comforting treat for cold days.
Indeed you heard me right. Crumble is my favorite of the puddings and I was thinking about it the other night and decided to try this.
You will need:
One ramekin or small crumble container
Enough raw rhubarb as it takes to fill it
(or enough cooked rhubarb to 2/3 fill it)
40g almond flour (approx)
1 tbsp butter (approx)
Sweetener of choice (I use liquid hermestas)
The measurements are a bit vaguey as it all depends on the size of your crumble container.
Basically, you want enough rhubarb to form a nice layer.
That was my frozen rhubarb. I stewed it down with a bit of sweetener and poured off most of the excess juice.
Then I took my almond flour, butter and sweetener and rubbed it all together to make little yummy almondy buttery lumps, which I then crammed in on top of my rhubarb in said crumble container (mine was a le creuset ramekin I got cheap in the m&s sale and which is the only fancy piece of kitchenware I own).
Don't smoosh it down flat, leave lumps so they get a bit browner than the rest. Oh, I forgot the oven preheating. I did 180 degrees in a fan oven.
Then I popped my rhubarby almondy mix in a baking tray and ovened it for about ten minutes until it was brown and crusty, and I got this:
And it is yummy. Crunchy on the top, a bit deliciously soggy where the flour mix meets the rhubarb.
Please note:
A) this is an owl recipe not an induction one as it includes nuts. Rhubarb however is induction friendly and is delicious stewed with sweetener and cream.
B) it doesn't taste exactly like ye olde classic British crumble. It tastes more almondy. I suspect because it has almonds in it. Personally I find almonds yummy but if you don't like them, you won't like this.
C) around 5g carbs and 400 cals for the version I made for myself - you'd need to adjust according to your own quantities. Nice and filling though and will be a nice warm comforting treat for cold days.
moonlights
Gold Member
I'll pop it in my recipe section later Sammy. Really was nice and filled my requirements of being quick and easy. I've never made 'real' crumble so am pleased with myself.
Food today:
Rhubarb crumble
Steak, portobello mushrooms and spring onion
Fried egg and celeriac chips
Alpro, tea, etc
Mfp: 25g carbs inc meds
Food today:
Rhubarb crumble
Steak, portobello mushrooms and spring onion
Fried egg and celeriac chips
Alpro, tea, etc
Mfp: 25g carbs inc meds
moonlights
Gold Member
Hmm had the salads paysanne at cafe rouge (egg, avocado, bacon, chicken, tomato, green beans, salad leaves, lemon dressing). Didn't eat the green beans as I don't like them, and didn't use any dressing - had a bit of mayo instead.
Still, feeling hungry now even though it was a big plate. Psychological thing maybe. I hate eating when it's not under my control and I can't clearly establish carb counts.
Also a rather high calorie dish and I hadn't planned what else to eat today. Hmm.
Still, feeling hungry now even though it was a big plate. Psychological thing maybe. I hate eating when it's not under my control and I can't clearly establish carb counts.
Also a rather high calorie dish and I hadn't planned what else to eat today. Hmm.
