Had a long day yesterday. 13 hours return trip is more than I needed. Visit with Dietitican went well, she was pleased with results 5 kilos lost since last visit. She was also pleased with the changes and choices I have made:
Cut out spuds.
Changed breads from 'Molenburg' to 'Burgen'.
Changed fruit bread from 'Tip Top' to 'Burgen'.
No sugar replacement in coffee.
Cut down fruit snacks.
Changed from ‘full of fruit’ biscuit to ‘fruit digestives’.
Eaten rolled oats instead of cereals and cremolta.
Did lots of research on Low GI.Checked food labels for sugar etc.
Lost 7 kilo's.
Set myself some more challenges.
All in all a good visit.
Then to the dentist and he was keen to save the tooth so filled it, so that wasn't as bad as I thought it would be.
Got lots of fresh veges and fruit so all stocked up for another couple of weeks of weight loss journey.
Another challenge met...I tried weighing on my home scales and hey pretso a reading other than ERROR. Not actually sure that they r reading correctly and will do another check tomorrow but they didn't read error.
Cooked a scrummy tea tonight



Breakfast
2 fruit bread toasted
coffee x 2

Morning Snack
Branflakes
Fresh Fruity Lite Berry Yoghurt

Lunch
4 mxd grain bread
ham,avacardo,tomato,brie-toasted sandwich

Tea
Feta Spinach Salmon Roast
Balsamic Grilled Veges
Mamas Dide Dish (dont know why it is called this)
Glass diet sprite


Mama's Side Dish
4 slices bacon
1/2 green pepper, diced
1/2 medium onion, diced
1/2 head cauliflower
1/4 cup sliced stuffed olives
Chop the bacon into small bits. Spray a large, heavy skillet with nonstick cooking spray and then add the bacon and begin frying it over medium-high heat. When some fat has cooked out of the bacon and it is starting to brown around the edges, add the pepper and onion to the skillet. Saute until the onion is translucent and the pepper is starting to get soft.
After the bacon starts frying, chop the cauliflower, including the stem, into 1/2-inch chunks. Transfer to a microwaveable casserole with a lid and add a couple tablespoons of water. Cover and microwave on high power for 7 minutes.
When the cauliflower is done, add it to the skillet, without draining, and stir (the extra little bit of water is going to help dissolve the bacon flavor from the bottom of the skillet and carry it through the dish).
Stir in the olives. Cook for 1 more minute, stirring. Serve.

Balsamic Grilled Veges
1 medium yellow squash, sliced on bias nope
1 medium zucchini, sliced on bias nope
1 medium eggplant, sliced into 1/2-inch thick circles nope
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps, gilled and peeled
3 green onions
Kosher salt when I find it I'll get some
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
Preheat grill to high. Used the Goerge Forman
Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

Feta Spinach Salmon Roast
3 ounces cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced, including the crisp part of the green
1/2 cup fresh spinach,
chopped 3/4 pound salmon fillets, cut into 2 pieces
Olive oil
Preheat the oven to 350 F degrees.
In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.