I have purchased some fancy new scales that measure body fat and all sorts. It is official. My BMI chart declares I am CHUBBY.
Therefore, I diet.
I wanted the postcard where the weighing machine says,
“One at a time please!” but couldn’t find it…
I have some chums that will help me through this “reducing to suit fashion” phase. Firstly of course, Diana…
…and Elizabeth natch…
…Tessie has some bonkers dishes to try in her Slimming Cookbook…
…and Jane’s book is full of deliciously healthy low-fat stuff.
So I hereby commit to DIETING for the foreseeable future. I will keep you posted on the weight positively FALLING off me in the next few weeks.
So I kicked off the new regime with a hearty dish from Diana’s X-cel diet book. This is absolutely delicious, very easy to throw together and contains lots of ingredients I really like so it was, therefore, no hardship to scoff on a school night, Highly recommended. I didn’t have slimmer’s dressing and I had 80g of tuna (that’s how much is in a tin of this deliciousness)
so my version would have had a few more calories than Diana’s. But hey ho, I am OFF.
Diana Dors’ Flageolet Beans With Tuna
Finely grated rind of 1/4 lemon
3 tablespoons Slimmer’s Oil-free French Dressing
1 teaspoon snipped chives
75g cooked flageolet beans
25g cooked red kidney beans
50g canned tuna in brine, drained
2 tomatoes, sliced
Beat together the lemon rind, dressing, chives and salt, and pepper to taste. Mix the beans in a bowl and pour over the dressing mixture. Cover and chill lightly.
Flake the tuna and add to the beans, tossing slightly to mix.
Place the tomatoes on a serving plate and top with the tuna and bean mixture. Serve while still lightly chilled.
11g fibre per serving
220 calories per serving