YAYW - smoking hot Brides to Be!

What a lovely idea, all brides reunited!!!



xx

Hi,

i'm a bride to be (13th July 2012) but not from the site you've come form. I hope you don't mind me joining in?

I've only started my fitness plan this week & after 2 days i've come down with a cold & feel rotten but fingers crossed i'll soon be better & able to get on with getting fit for the big day!

Jules x

i'm getting married in april can i join on in?

This is great! I got married last year and I really wish I would have found this site before then. I got married in a size 18 and I look at my pictures i paid $1200 for and I hate the way I look in them. I hope all of you reach your goals and have a beautiful wedding and pictures you are happy with.

Morning all! Damn cat woke me up at 4.30am and I can't get back to sleep grr. I might struggle over the next couple of days, with two three-course lunches on the trot, but I'm planning salad for dinner tonight and plenty of exercise over the weekend so I will have to keep you posted. Lunch tomorrow is at our wedding venue- we call it quality control but any excuse really, their food is truly fantastic. I'll try and stick to lighter options both today and tomorrow and I'll have to have a guess at the calories. Will keep you updated!

As promised I have been looking out some super-healthy recipes, the majority between 300-400 cals per serving. Will type them up on here over the next few days rather than add to the recipe database as some of the measures are a bit odd on there. Mostly we make recipes up or borrow them from magazines etc. I'll try and give credit where it's due for each. Here goes!

Moroccan Spiced Veg with Halloumi- from Tesco Magazine Nov-Dec 2010
Good veggie main or side dish )

300 calories
9g sugar
23g fat
10g saturates
1.8g salt

Serves 4- prep 10 mins- cooking 35 mins. Cost £1.37 per serving.

1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato puree
2 limes
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced crossways
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g halloumi, thickly sliced
50g green olives

Preheat the oven to gas mark 6, 200 degrees C, 180 degrees C (fan). Mix together the cayenne, cumin, tomao puree, juice of 1 lime, and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roadting tin and drizzle with the mixture.

Add the squeezed lime halves to the tin. Roast for 20-25 mins or until the veg is golden and tender.

Ad the halloumi and olives and cook for a further 10 minutes, until he halloumi is golden. Squeeze over the juice from the other lime just before serving.


Lily I saw this one and thought of you with the halloumi and all! Enjoy everyone. I'll add some more in a bit

Pork Steaks with Apples, Sage and Cider

From the Morrisons Magazine, Sep-Oct 2010

Serves 4- prep 10 mins- cooking 40 mins- can be frozen.

282 calories
10.8g sugar
8,9g fat
2.4g saturates
0.3g salt

1tbsp sunflower oil
4 boneless pork loin steaks
250g whole shallots, peeled
2 red skinned apples, cored and sliced
300ml cider
2tbsp fresh sage, chopped

Heat the oil in a large, non-stick frying pan and cook the pork steaks for 5 min per side until lightly browned.

Add the shallots to the pan and cook for a further 5 minutes, until they begin to colour.

Then add the apple slices, cider and sage, and season to taste. Simmer for 25 minutes over a low to medium heat, stirring gently from time to time, until the juices reduce and the chops are cooked through and covered wih a syrupy glaze.

Serve with sauteed potatoes or fluffy mash and a green veg such as savoy cabbage

Rosemary, Tomato and Black Olive Chicken

Also from Olive Nov 2010 edition

Serves 4- prep and cooking 30 mins- easy

289 calories
37.3g protein
19.9g carbs
6.2g fat
1.1g saturates
2.4g fibre
0.4g salt

Olve oil
4 boned, skinless chicken breasts
1 large onion, halved and sliced
2 cloves garlic, chopped
1 pinch chilli flakes
1 tbsp finely chopped rosemary
125ml white wine
1 400g tin chopped tomatoes
10 pitted black olives
200g cooked orzo or other small-sized pasta

Heat 2tsp of the oil in a large non-stick saucepan. Slice the chicken into long strips and brown with a little seasoning until crisp on both sides. Remove ad add another tsp oil to the pan with the onion, garlic, chilli and rosemary.

Cook for 7 mins, then add the wine, tomatoes and chicken. Add seasoning and simmer for 10 mins.

Add the olives and serve with the orzo or pasta.

Goat's Cheese, Tomato and Red Onion Parcels

From an old Somerfield Magazine? Found in our recipe scrapbook.

Serves 2 (one portion = two parcels)- prep and cooking 30 minutes- £1.10 per serving

306 calories per two parcels
7g sugar
16g fat
10g saturates
0,7g salt

Four pre-made large savoury pancakes (bought or home made)
100g goat's cheese
2 tomatoes, thinly sliced
1/4 red onion, thinly sliced
10g rocket

Preheat oven to gas 6 or 200c.

Easy! Place the sliced cheese in the centre of each pancake. Lay the tomato, then the onion, then the rocket, on top and wrap the pancake tightly into a parcel, tucking in at the ends.

Place seam-side down on a baking tray and warm through for about 10 minutes in the oven. Serve warm with a simple green salad.

Braised Peas and Lettuce With Chicken
A fantastic one pot meal

From an old Asda magazine, also via our recipe scrapbook

Serves 4- prep and cooking 25 mins- £1.34 per serving

409 calories
2.7g sugar
16g fat
5.9g saturates
1.3g salt

600g chicken thigh fillets
1 tbsp olive oil
4 unsmoked bacon rashers, cut into small pieces of about 1cm
4 spring onions, trimmed and sliced
25g butter
1 tsp cornflour
1 little gem lettuce, shredded
250g frozen peas
400g can green lentils, drained and rinsed

Cut each chicken fillets into 3 pieces each. Heat the oil in a pan, add he chicken and cook until golden on all sides.

While the chicken is cooking, cook the bacon and onions in the butter in a pan over a low heat for 5 minutes.

Mix the cornfour with 4 tbsp water and stir into the pan. Add the lettuce and peas and season with black pepper. Add the len tils and heat until simmering. Put the chicken on top.

Cover and simmer for 10 mins before serving.

Salmon Burgers with Lemon Mayonnaise

From yet another Somerfield mag! Now in the scrapbook.

Serves 4- prep and cooking 40 mins- £2 per serving

303 calories (I think this includes the buns and mayo- I may be wrong about the buns, however these probably aren't needed anyway)
3g sugar
13g fat
1.9g saturates
1.3g salt

2.5cm root ginger, peeled and chopped
3 spring onions, trimmed and sliced
4 skinless salmon fillets, aout 450g total, cut into chunks
1 medium egg white
55g fresh white breadcrumbs
4 tbsp fresh chopped coriander
vegetable oil, for brushing
4 ciabatta rolls
rocket, to garnish (or lettuce if you like your green stuff less peppery)

For the mayo:
4 tbsp low fat mayo
Grated zest 1 lemon and 1 tbsp lemon juice

Whizz the ginger and spring onions in a blender. Add the salmon, egg white, breadcrumbs and coriander. Pulse until roughly combined.

Divide the mixture into 4 portions and shape into burgers. Cover and chill for 20 minutes.

Brush the top of each burger with oil and grill or BBQ for 5-6 minutes on each side until cooked.

Mix the mayonnaise, lemon zest and juice.

Cut the ciabatta rolls in half and toast on the inside. Place some rocket leaves on each base, top with a burger and drizzle over the mayonnaise. Serve immediately.

i found this from that YAYW thread, its a great indication of how many calories you are actually having per day and on my part its quite frightening!! its a good incentive though as i now think about it before i eat, whereas before id be reaching for the biccies im now "hang on that will take me over"!

ive also ordered the 30 day shred dvd off another YAYW thread so im going for it once that comes!

its a good idea to keep each other motivated.... come on we can do it!!

great recipes flossycat100 - ill be trying some of them. thanks x