I'm not sure I qualify for either of the above this week. After losing 2.6kg (almost 6lbs) in two weeks, and feeling ubersmug about it, this week I have given back the 0.6kg I lost last week. Part of it is that I wasn't as careful as I should have been (due to being so smug) but it's also because if you lose too much to quickly you have to give some back sometimes. The important thing is to carry on rather than throwing in the towel because of one lousy week. I'm still 2kg less than when I started three weeks ago and maybe I needed this disappointment to remind me that I have to keep at it. Next week will be better - promise.
As for meals for the week - I'm still using the weekly meal plan I posted two weeks ago. I did explain last week that I will be sticking to it until I've written up all the recipes that people have asked for. So this week it's Spaghetti Tofunaise. Just to remind you, if you're expecting exact amounts you're in the wrong blog. And I also have to confess that this is a vegetarian dish that is trying to feel like meat. I know that's a no-no for some puritan veggies but some of us
Fry a large onion and some garlic in a pot until they are golden. Put them in the processor with chunks of tofu and peeled chopped tomatoes. Pulse to a mincemeat-like texture. Return all the mixture to the pot and cook, seasoning with salt, pepper and light soy sauce. I often add a carrot and cube of chopped spinach from the freezer as it gets lost in the tofunaise but surely adds some health value. When it looks and tastes done (i.e. not too runny) turn off the heat and mix in some grated cheese. Serve tossed with spaghetti.
P.S. I usually make double quantity and freeze half with or without the cheese.
P.P.S This can also be used as the bottom layer of a vegetarian shepherd's pie.