I'm back...I don't want to be but I am.
I am back to where I was 6 months after my youngest was born...she is now 4!
Time for another round of 12WBT.
I'm hoping that having a Thermi will make it easier to cook all the food in need to even if I cook different meals for the kids and my DH and I. I know I will need to be organised with both food and exercise.
I want to get back into running. I always loved how it made me feel when I would run. I am very much starting from scratch again so it will be slow going to begin with. I'm hoping to find a friend to run with to keep me motivated and get me out of bed in the morning! I am also going to try and walk more just to be moving more and to encourage the kids to move more too.
It is still all in the planning stage but in a week and a half I am sure I will be all ready to go!!
I will be back later this week to share a yummy thermi recipe for 'Baked' Eggs. It is low cal and delicious!
Tuesday, April 22, 2014
Tuesday, February 11, 2014
Fennel and Lemon Risotto in the Thermomix
I have a Thermomix and I LOVE it! Trying to stick to WW has been challenging though as there are so many yummy and slightly naughty things you can make so easily. I have decided to rejuvenate this blog and start posting my Thermi versions of WW recipes!
Fennel and Lemon Risotto - Serves 6
9 ProPoints per serve
Ingredients
2 leeks cut into chunks
2 cloves of garlic
10g Olive oil
Rind of 1 lemon
400g Arborio rice
2 small fennel bulbs (mine were about 120g each once sliced up)
2-3 tbs vegetable stock concentrate(from EDC)
aprox 1L of water
180g frozen peas
60g parmesan cheese
Rocket leaves to serve
Grate lemon rind 10 seconds/Speed 7 scrape down and repeat if necessary. Remove from bowl and set aside.
Chop leeks and garlic 3 seconds/speed 7
Sauté leek and garlic 3 min/Varoma/Speed 1
Insert butterfly. Add rice and saute 2 min/100C/Reverse/Speed 1
Add stock, sliced fennel, lemon rind and water and cook 16 min/100C/Reverse/Speed 1
Remove butterfly and pour into Thermoserver, add parmesan and peas and stir through. I also added the juice of half a lemon as I like my lemon! Let it sit for at least 5 minutes to warm up the peas and finish cooking.
Serve with rocket
Fennel and Lemon Risotto - Serves 6
9 ProPoints per serve
2 leeks cut into chunks
2 cloves of garlic
10g Olive oil
Rind of 1 lemon
400g Arborio rice
2 small fennel bulbs (mine were about 120g each once sliced up)
2-3 tbs vegetable stock concentrate(from EDC)
aprox 1L of water
180g frozen peas
60g parmesan cheese
Rocket leaves to serve
Grate lemon rind 10 seconds/Speed 7 scrape down and repeat if necessary. Remove from bowl and set aside.
Chop leeks and garlic 3 seconds/speed 7
Sauté leek and garlic 3 min/Varoma/Speed 1
Insert butterfly. Add rice and saute 2 min/100C/Reverse/Speed 1
Add stock, sliced fennel, lemon rind and water and cook 16 min/100C/Reverse/Speed 1
Remove butterfly and pour into Thermoserver, add parmesan and peas and stir through. I also added the juice of half a lemon as I like my lemon! Let it sit for at least 5 minutes to warm up the peas and finish cooking.
Serve with rocket
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