Back in Shape
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Home09 Jun 2018
Contact Me05 Jan 2015
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

Eat garlic - garlic helps protect cells in the body from fatty diposits and can dramatically reduce fat levels.


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!


Cheesy Chili Tuna with Tomato and Basil Salad

Published: June 20th, 2011 / Last updated: January 1st, 1970

Serves 2 / Calories per serving = 350 approx

Ingredients:

  • smoked haddock with sweet potato and green beans1 small can of tuna in brine, drained and lightly flaked
  • 1 tablespoon low-fat natural yogurt 
  • 1 chili pepper (medium heat), chopped finely
  • ½ avocado, chopped
  • 1 tablespoon of grated parmesan
  • 2 inch chunk of cucumber, chopped  
  • 10-12 cherry tomatoes, halved
  • 1 baby gem lettuce
  • a few fresh basil leaves, chopped (or 1/2 teaspoon of dried basil)
  • a pinch of fresh ground sea salt
  • 1 tablespoon of balsamic vinegar

Method:

  1. Mix the tuna flakes, chili, avocado, parmesan and yogurt gently in a bowl. Mix well but don't break the tuna up too much.
  2. Mix the tomatoes, cucumber, basil and salt in another bowl. Leave to rest for a few minutes - the salt will get the tomato juices flowing.
  3. Seperate the baby gem lettuce leaves, wash and drain and arrange nicely on two plates.
  4. Top the lettuce with the tomato, cucumber and basil mixture and drizzle with balsamic vinegar.
  5. Spoon the cheesy chili tuna mixture evenly onto both plates and serve with a few Ryvita biscuits.

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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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