Back in Shape
Recent Updates

Contact Me05 Jan 2015
Home19 Dec 2014
Onwards... (week 21+)15 Mar 2012
Weight Loss Chart13 Mar 2012
Exercise16 Nov 2011

Back in Shape Target

  11st ½lb / BMI 24.93

Ideal Target Weight

 • 10st / BMI 22.59

Current Weight

 • 10st 12lbs / BMI 24.53

Start Weight

 • 13st 4.½lbs / BMI 30.10

Weight Loss So Far...     [+]

 • 2st 6.½lbs (or 34.½lbs)

Quick Tips & Tricks

Apples contain the chemical 'pectin', which limits the amount of fat your body can absorb so you store less of it.

Last updated: October 14th, 2011  
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Recipes: the tasty way to get "Back in Shape"

While I'm getting "Back in Shape", I'll be listing some of the tasty, yet low calorie, meals and recipes that I enjoy below.

Feel free to leave a comment about any of the provided recipes or share your own variations. If you have a fantastic new recipe to recommend, you can also contact me through the main website contact form.

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Squash Tart with Creamy Chicken and Mushroom (October 14th, 2011)
Summary: A light and creamy alternative to a pie-crust tart, using roast squash. Rich and tasty with an aniseed flourish.

Homemade Pizza Bread with Fresh Basil and Mozzerella (June 28th, 2011)
Summary: Enjoy this low-fat alternative to THE original fast-food - love that melty cheese and all those fresh flavours!

Cheesy Chili Tuna with Tomato and Basil Salad (June 20th, 2011)
Summary: Two types of refreshing summer salad; one cheesy, smooth and hot, the other bursting with basily freshness.

Piri-Piri Turkey and Rice with Yogurt (June 15th, 2011)
Summary: A striking juxtaposition of hot piri-piri spiced turkey and rice with cooling low-fat natural yogurt.

Smoked Haddock with Sweet Potato and Green Beans (June 6th, 2011)
Summary: This hearty fish dinner is both smokey and sweet - and pretty colourful to boot!

Chicken, Pea and Sweetcorn Rice

Published: May 22nd, 2011 / Last updated: January 1st, 1970

Serves 2 / Calories per serving = 350 approx


  • chicken pea corn rice125g boil-in-the-bag white rice
  • 1 skinless chicken breast fillet, diced
  • handful of frozen garden peas
  • handful of frozen sweetcorn
  • 2 teaspoons of olive oil
  • salt and pepper to taste


  1. Put the rice in a large saucepan of boiling water and simmer for about 20 minutes.
  2. With 10 minutes to go, fry the diced chicken in the oil over a medium heat. Stir frequently.
  3. With 5 minutes to go, throw the peas and sweetcorn into the frying pan to join the chicken. Stir frequently.
  4. Once the rice is cooked, drain the bag and turn the rice out into the frying pan.
  5. Sprinkle over the salt and pepper.
  6. Stir everything together well for a few minutes until any excess rice-water is gone, then serve.
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Past visitors have left the following comments:

Karen, 21 May 2011

Loving the yogurt and strawberry crunch!!!

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