Wednesday, February 10, 2010

And today I ate

Doing 6.00am classes at the gym means I have been on the hunt for breakfast ideas I can prepare ahead of time, so as soon as I rush home I can shower, dress,wake the kids and get them organised for school, grab breakfast,clean teeth and be on the road for school and dropoffs within an hour. This is a yum breakfast that ticks all the boxes as I can make it the night before and throw it into the fridge so its all ready to go. Likewise with the sandwiches (yes, I know I have said before sandwiches aren't my favourite meal however occasionally I crave carbs and who can beat a good ol curried egg sanga). The evening meal I marinated the pork overnight and it only takes a couple of seconds to toss the salad together while my Husband cooked the pork on the BBQ so what could be simpler! Even better all are low in points and delicious.
Cranberry and Apple Muesli
Serves 2 @ 4 points a serve
200g skim-milk yogurt
60g rolled oats
80ml unsweetened apple juice
1 small green apple, chopped in small bits(could be grated coarsely)
1/4 cup dried cranberries
sprinkle of cinnamon

Combine all ingredients in serving bowls, cover, refridgerate overnight.

Lunch: Curried egg sandwiches minus the high fat mayo. This is a higher point lunch than I often have however with all the extra exercise I am needing more, and I am still loosing weight.

Curried Egg Sandwiches
Serves 2 @ 5 points

2 hardboiled eggs
1 tbsp low-fat ricotta cheese
2 tablsp low-fat cottage cheese
curry powder to taste
spinach leaves
4 slices of soy and linseed bread

1. Place egg, curry powder and cheeses in bowl and mash.
2. Divide egg mixture between two slices of bread, top with spinach leaves top with remaining bread.

Dinner: This was so good everyone cleaned up their whole plate and have asked for it again! The salad dressing definately has a zing!

Hoisin pork with spinach leave salad

Serves 2(adapt quanties if cooking for more) @ 4 points

250g pork fillet
2 tablsp hoisin sauce
cooking-oil spray
350 g spinach leaves
1/3 cup coarsely chopped fresh mint
1 small green apple, sliced thinly
1/2 small red onion, sliced thinly
2 tablesp lime juice
1 tablesp light soy sauce
2 cm piece fresh ginger, grated
1 small red thai chilli, chopped finely

1. Spread pork with hoisin sauce. Spray frying pan or BBQ plate with cooking oil. Cook pork. Cover and stand for 5 minutes.
2. Combine spincah leaves, mint, apple and onion in bowl.
3. Combine juice, soy sauce, ginger and chilli in small jug. Add to salad and toss to combine.
4. Serve salad and top with pork.


  1. Hey Leanne,

    Firstly - thanks for popping by my blog and commenting. I do hope your husband enjoys the peppercorn sauce. It's such a hit at our house!! We had left overs last night but I wasn't allowed to throw it out... god only knows what he will eat it with!! LOL!!

    Secondly - we will be trying the hoisin pork. Hoisin is another favourite at here.

    Thirdly - the result of your journey is BLOODY AMAZING!!! Well done - you have done so well and I will truly draw on you for inspiration!

    Take care,

    Jo xx

  2. Thank you so much for your kind words Jo. I love your blog and frequently use your recipes. My family love Big Bucket in the Sky Chicken as I have shared on my blog. Tonights the night for the peppercorn sauce. My husband would keep the left overs too and mop it up with his toast for brekky, if there is any leftovers??? Not a common occurance in a home with three teenage boys.