Monday's just suck don't they....
Thankfully I had my lunch planned out from last night, if I'd had to do my own thing this morning I'd be enjoying lunch from McDonalds or some other such fast food delight...
Last night we roasted a chicken, we do this a lot on a Sunday, and have it handy then for lunch during the start of the week. I marinaded the chicken in about 1/3 of a bottle of sweet and chili marinade. Roasted it for 90 mins and then had the most golden looking chicken come out of the oven. What was great was a lot of the marinade, and the fat was not absorbed by the chicken, but there was enough to just give it a bit of flavour, and look the part.
Today I enjoyed some chicken salad, using the leg (drumstick and thigh) of the chicken, some spinach for iron and vitamin c, olives, pickles, roasted red peppers and some sun-dried tomatoes. Fantastic by all accounts. There was no processed carbs today for me (well, I had a couple of biscuits at tea time) for lunch.
I added to my lunch with a bowl of homemade roasted veggie soup, and two pieces of fruit - a banana and an orange.
Any one who has done WW knows that soups are fantastic for being filling and low in points - this one has zero - recipe is below. I find that soup is something I pretty much only eat when I am cold, or trying to not use any points. I never order it in a restaurant, and I feel the ones I make at home are good for filling me between dinner at 730 and getting home at 5, without adding to my points allowance.
Total lunch points: 5
Now... why was Monday so shockingly terrible... WELL - this morning, I GOT A PUNCTURE while cycling to work. Bad enough if it happens on the way home, but on the way TO work!! No fair!! So, I had to walk the bike 8km to the office, and then shower / get ready and land at my desk 60 minutes later than planned!! Disaster! Off to get the puncture fixed later...
Hope everyone had a good weekend!
Thankfully I had my lunch planned out from last night, if I'd had to do my own thing this morning I'd be enjoying lunch from McDonalds or some other such fast food delight...
Last night we roasted a chicken, we do this a lot on a Sunday, and have it handy then for lunch during the start of the week. I marinaded the chicken in about 1/3 of a bottle of sweet and chili marinade. Roasted it for 90 mins and then had the most golden looking chicken come out of the oven. What was great was a lot of the marinade, and the fat was not absorbed by the chicken, but there was enough to just give it a bit of flavour, and look the part. 
Today I enjoyed some chicken salad, using the leg (drumstick and thigh) of the chicken, some spinach for iron and vitamin c, olives, pickles, roasted red peppers and some sun-dried tomatoes. Fantastic by all accounts. There was no processed carbs today for me (well, I had a couple of biscuits at tea time) for lunch. 
I added to my lunch with a bowl of homemade roasted veggie soup, and two pieces of fruit - a banana and an orange. Any one who has done WW knows that soups are fantastic for being filling and low in points - this one has zero - recipe is below. I find that soup is something I pretty much only eat when I am cold, or trying to not use any points. I never order it in a restaurant, and I feel the ones I make at home are good for filling me between dinner at 730 and getting home at 5, without adding to my points allowance.
Total lunch points: 5
Roasted Vegetable Soup
Butternut squash / small pumpkin diced
4 - 6 cloves of garlic (depends on how much you want someone to talk to you that day)
Red onion diced
Red pepper diced
4 tomatoes quartered
Oven at 200C
Add everything to a roasting tray and season well with salt and pepper
Add a few shakes of smoked paprika, chili flakes
Crumble over a stock cube
Add two cups of water to the dish (this stops everything from sticking)
Cover with foil
Bang in oven
After 30 mins take off foil and return to oven for 15 - 30 mins - the veggies should be going crispy and brown around the edges
Remove all to large saucepan
Add 1 cup water and blitz using a stick blender
Add more water to thin to personal taste - and leave some chunks if you like chunky soup...
Tips - Add one handful of rinsed lentils to the soup to thicken and give it more bulk - that = about 2 points per serving
Use any veggies that are red / orange / white in colour to this - we often use celery if it's lying around, and I would use sweet potato/ regular potato /parsnip if I had them in the crisper - just adjust the points accordingly.
Hope everyone had a good weekend!
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