Review: Josephs Whole Wheat Tortillas

17 Jun

Josephs Whole Wheat Tortillas

255g – 5g carbs per serving  £3.25 for a pack of 6 from www.lowcarbmegastore.com

“Joseph’s provides you with a healthy, reduced carb, high protein tortilla containing Flax, an excellent source of Omega-3! These tortillas have no cholesterol and contain three healthy ingredients: Flax, Oat Bran and Whole Wheat which may help protect your heart, while losing weight. “

On first inspection the packet is nice and bright, gives good information about how they work out the carbs, but the wraps seem a bit flimsy with thin packaging that flops all over the place if you hold it with one hand.

Upon opening the pack is resealable – best feature ever – they should do this with all food. however there is the distinct “i’ve lived in plastic my whole life” sweaty food smell. However this soon disappears once removed from the packet.

I’d estimate them at roughly 8 inches across (having held my fingers up to this well cool site i found http://www.iruler.net/ (i refuse to hold a tortilla up to my computer screen!!)) and are the same colour of standard whole wheat tortillas.

I have had these in many ways over the last few days – with salads and meats inside. but i have mainly been using them as one of my biggest food loves Enchiladas. They make great enchiladas, they dont fall apart and they contain the ingredients well.

However i will warn you – having had two meals of enchiladas (3 tortillas each) on two consecutive days they were that good – my weight has increased by 3lbs!! nothing else in my diet has changed – just the introduction of these wraps.

So although i recommend them and they taste great and are really good at making your packed lunches look normal for once (great for where i work and the main reason i got them) dont go over board. They have a long enough best before date (mine was roughly two months long) that you can spread them out without wastage. I would probably recommend having no more than two a week / three at a push. Definitely not 3 in a sitting and then repeating that the next day like i did. I may eventually get thin but i believe i will always think fat!

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cauliflower rice!!

30 May

Ingredients

  • 1/2 head raw cauliflower, (grated to make 3 1/2 cups)
  • 2 onions1 clove garlic, minced or 1/2 tsp garlic powder
  • 1/2 teaspoon ginger
  • 3 Tablespoons Soy Sauce
  • 3 eggs, beaten
  • Cooked Chicken, Beef, prawns, Ham, Turkey, etc.— Any mixture, your choice.

Method

In a wok or large frying pan, heat frylight. Fry minced garlic (or garlic powder) with finely diced onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger,  and pre-cooked cubed meat or prawns. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more  frylight if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into “rice” mix and remove from heat.

I’ve been getting on well recently, went to a wedding and luckily it was a bbq so had all meat and i think ive been doing ok, shall update properly when im not so busy =[

Two recipes =]

20 May

Been cooking lots recently to keep the interest high.

had one of the best meals ive had so far which i shall post below.

Menu Day 3:

breakfast: muller light

lunch: chicken and mozzarella salad

dinner: chicken and sausage swirls.

Recipe 1 Chicken and Sausage Swirls:

Ingredients:

Chicken Breasts

Low fat / carb sausage meat (i bought sausages and removed the skin)

Method:

Put chicken breast in between layers of cling film or within a sandwich bag

mash, beat and take all your frustration out on it with the end of a rolling pin (or meat hammer thingy) to make it spread out thinly.

Put a layer of sausage meat on the chicken covering the whole of it.

roll up into spirals and wrap tightly in cling film and put in the fridge for a minimum of 30 minutes. (can be prepared and wrapped up in advance for example the next day)

Unwrap and place on a baking tray, lightly cover with foil and cook ar 200 Celsius for 30 – 40 minutes (till the juices run clear)

Day 2 Menu:

Breakfast: Muller Light

Lunch: Leftover sausage casserole, bacon and cucumber

Dinner: Shepard’s Pie (amazing <3)

Low Carb Shepard’s Pie Recipe

Ingredients:

extra lean mince

onion

1/2 jar passata

1 glass water

garlic powder

mixed herbs

cauliflower

2 tbsp extra light philidelphia

Method:

Preheat oven to 200 Celsius (the temperature i cook everything at)

Brown the mince and onion.

Add half a jar of passata, a glass of water, garlic powder and mixed herbs to taste. Let simmer for 20 – 30 minutes.

Cover the bottom of a pyrex dish with the meat mixture, spread it evenly.

Cook and drain the cauliflower.

Put Philadelphia into cooked cauliflower and mash like you would mash potatoes.

Season according to your taste.

Pour the cauliflower onto the meat mixture and spread evenly.

Bake for about 30 minutes or freeze and defrost when required.

Back On It!!!!!!

18 May

This is my second day on Dukan and as of this morning i am already down 3lbs yayaya =]

Menu plan day 1:

Breakfast: Muller Light Toffee

Lunch: 3 low fat sausages, 2 bacon medallions

Dinner: Steak

Snacks: 2 sugar free sweets, muller light.

Day 2 Menu:

Breakfast: Muller Light, Diabetic Porridge (no carb no sugar)

Lunch: Sausage Casserole

Dinner: Chicken and Mozzarella Salad

Snacks: Muller light with low carb granola

Ok just to point out i know i am having a lot of things traditionally not dukan ie: mozzarella and granola, all of these items are the lowest carb / fat i can get. for example the granola is from low carb megastore. I am also not doing an attack phase hence the muller lights and vegetables for the same reason = work makes it incredible hard – working in an eating disorder unit i have to demonstrate ‘healthy and normal’ eating patterns, therefore meat for breakfast is certainly not allowed and just salad is not allowed either hence the mozzarella. My sausage casserole was brilliant for work though as it is a one pot dish, everything gets mixed up and covered in the sauce so they cant tell that it hasn’t got potatoes and other carby nasties in it. All in all within the environment i work in i believe i am doing incredibly well.

Ingredients:

  • 8 low fat / lowest carb sausages, snipped/sliced into bite sized pieces (to be extra great you could use chicken / turkey sausages)
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 red pepper, chopped
  • swede diced
  • carrot diced
  • Small glass of water
  • jar of passata
  • 1 Tsp sweetener
  • 1/2 tsp paprika
  • handful chopped basil
Method:
  1. Gently fry the sausage in a large pan (a wok is good) in either a non stick pan or with a touch of fry light until cooked through and golden brown.
  2. Remove sausage and keep to one side. Now, in the same pan fry the onions and garlic until softened. After 5 mins or so add the peppers, swede and carrot, cook for a further few mins then return the sausages to the pan.
  3. turn the heat up high, add the water and cook for a few mins to reduce slightly.
  4. Add the passata, sweetener, basil and paprika and simmer for half an hour. (or as long as you want really the longer its left the better the taste its amazing reheated the next day!)
  5. Season to taste if liked. Try with any other veg in you like.

Pure Evil

18 Apr

Let me tell you some things that are evil horrible things within my life at the moment:
1. Christmas – the diet has never recovered from this.
2. Work – i work in an eating disorder unit = eating is a therapeutic practice therefore i must partake in it.
and these:

I have put on just over a stone since coming off Dukan (i do not know the true extent of how much more i weigh, and i’m currently in denial)

However i have a start date for getting back on it and hopefully making some progress with it!!, it is a while away yet – May 10th but thats because I am off to Italy for my birthday at the start of May so i thought i should get the land of Carbs out the way first. In the mean time i will be eating sensibly and avoiding the Lindor – ones i’ve finished the box that i have left =p

2010 in review

2 Jan

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads This blog is doing awesome!.

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 1,400 times in 2010. That’s about 3 full 747s.

In 2010, there were 18 new posts, not bad for the first year! There were 15 pictures uploaded, taking up a total of 9mb. That’s about a picture per month.

The busiest day of the year was August 4th with 30 views. The most popular post that day was useful dukan websites.

Where did they come from?

The top referring sites in 2010 were charlottesdukandiet.wordpress.com, dukan-diet.info, mydoingthedukandietblog.blogspot.com, dukanmemoirs.blogspot.com, and proteinweightlossdiet.net.

Some visitors came searching, mostly for dukan blog, vanilla moist cake dukan recipe, dukan allowed skinny cow, ukdukan, and vanilla moist cake recipe dukan.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

useful dukan websites August 2010

2

A Picture update =] =] October 2010
2 comments

3

I get worried September 2010
5 comments

4

About June 2010

5

Dukan Porridge October 2010

“Thank you for attending your Health, Work & Wellbeing Assessment”

19 Nov

So i’ve been at my new job a week now, and im finding it all ok so far. As i am working for the NHS i was called in for a complusory new starter health check. (at which point i panicked) I am a large girl, health checks are never going to go well. =[
So my results are as follows:
Blood Pressure: 138/88
Pulse: 104
Cholesterol: 3.7
Weight: 15st 6lbs
Height: 5′ 4.5
Body Fat: 61.6%
BMI: 36
Hip to Waist Ration: 0.86
Urinalysis: Protein – none Ketones – none Blood – none Glucose – none

After all my panic, im pretty impressed with my results.
Blood Pressure is normal,
Pulse is a bit high – but i did run there as i was running late =p
I’m well impressed with my cholesterol, never having had it done before i was expecting it to be quite high, but the nurse said it was the lowest she’d seen in ages =] =]
Weight and Height i know anyway. the one im not impressed with is the body fat percentage. My scales say i have 41% which is a considerable amount lower. obviously i assume NHS standard scales are more accurate which is annoying seeing as the crazy amount i spent on my scales =[
BMI is ok, i knew that anyway but im proud as it used to be 45.
and apparently hip to waist ration is preferable to be under 0.8 for women, so im not too far off =]
and nothing was found in the urine, i would have liked to see ketones, but seeing as its only 2 days since i last had carbs (james birthday week) it was doubtful.
Oh well im glad with the results, and they were a lot less scary that i thought they were going to be.

An update =] 4 Stone

2 Nov

progress picture:

HAHA i wish – this was quite a few years ago, i was still at school i believe or just left. either way im alot thinner there than i am now and i was still called fat =[=[
oh well screw everyone else, because i have lost 56lb which = 4 stone. YAYAY
still a long way to go but definite progress =]

A Picture update =] =]

16 Oct

Winter Soup

2 Oct

So today i made a winter vegtable soup which was amazinly filling and warm and lovely =] James is off paintballing tomorrow so he’s taking most of it in a flask for lunch, hopefully there will be some left over for my lunch though =p

Ingrediants:
2 parsnips peeled and chunked
4 carrots peeled and chuncked
1/2 swede chunked
2 med leek sliced
1 med onion sliced
pepper to taste
stock made to 1 litre – i used bullion

Method
put fry light in large pan and add the leek and onion fry gently on medium heat for a couple of minutes till they just begin to soften then throw in all the other veg and put a lid on, turn the heat right down and let the veg sweat for 10 mins stirring occasionally.
Add stock and seasonings bring to a steady simmer cover and leave to cook till all veg soft (30 – 40 minutes) add more boiling water if required and skim any frothy gunge.

Finishing
If you want chunky soup then chop the veg initially to a fairly even small dice. I like it smooth so I use a blender or for a medium texture just use a potato masher to break down the lumps.