Lady FairyBread

Stop looking behind in the past, or you'll never see what's standing infront of you!

Archive for the category “Weightloss”

I want to be a Loser

Bit of a boring day today to be honest.  Woke up at about 8.30 am, had a bath and had been watching about 14 episodes of ‘The Biggest Loser Australia’

Incase you didn’t know, on Sky Living on Saturday and Sundays they have been showing ‘The Biggest Loser Oz’ for most of the day and I’ve really got into it.
Normally I’ve never really got into the programme, but I love this one.

I’m 104 kg and I’m looking at the women who weigh more or the same as me and thinking ‘That’s not possible, I look so much bigger than them’.  I know everyone is different, but they’re all so much thinner than me.

One girl, Mel (the Red head) started off around my weight and has now left but her leaving weight was just below me and I can’t figure out why I don’t look that slim lol.  Perhaps I should move to Australia haha – Plus all the women look so pretty out there too 😦  Is it the water?  lol.

Damien to Win 😀  Or Marty 🙂
Don’t like Courtney or Munnalita – those two keep going behind backs, and this new guy Chris is only set on the prize.  Surely the weight loss would be the ultimate goal?

I need to lose as much weight as I can in a year!  I’m 104 kg (228 lbs / 16st 4lbs) and I’m a size 22, so not good at all.  I have a wedding to attend (not my own), and have been instructed to wear a dress, and I will not wear one at this size.

I have a bulging stomach, but it’s weird, it dips in the middle across the belly button.  Most say it’s because of the trousers waist, but it’s always been there and I used to wear them lower.  Now the trousers just ‘slip’ there.  I hate it.  Even when 9 months pregnant I still had it!

I lost 2 stone last year but put it back on after having the implanon implant in – It increases your appetite and I had no will power at the time as my hormones were all over the place grrr.

I’ve been sat down all day watching the TV series and saying to myself ‘yes I’m going to push myself, I can do that’……..several hours later I’ve hardly moved.  Thinking is one thing, but you have to push yourself to DO IT.

Believe it or not, I LOVE the Gym!  I loved it, it was great, and I love classes too.  I do Zumba and Boxercise and would love to re-join the gym and start swimming again.  I’ve got no reason not to (well, money is hard at times though).

Some people think I’m lucky as I’m not one of those women who crave chocolate and sweet things.  I have cravings  for them sometimes but not often.  I’m not lucky though because for me, it’s the Carbs.  I LOVE my bread, potatoes, Pastas etc.
I’ve started eating Sweet Potatoes instead of White ones as they are less starchy (someone said), and I’ve tried to reduce my bread intake.  No more bread at meal times.  Breakfast only, and perhaps one with a soup at lunch.

Make me into a loser 😀


Chili Con Carne

I think most of us enjoy a chili, and so tonight I’m making this, I’ve got this recipe from a food site and thought I’d share it with you 🙂

There are many debates as to where Chili Con Carne come from.  Many say Mexico, yet if you travel there it isn’t widely eaten.  Some say Texas, USA and some say Spain.
Chili Con Carne is Spanish for ‘Chili Pepper with Meat’.  So is it Spain?

I tried to look online about where it has come from and I found on Wikipedia that there are many variations of it including the

  • Texan Chili, which basically doesn’t contain Kidney Beans (looks like I’m cooking that one as I’ve run out of kidney beans lol).
  • ‘White Chili’ which is made using great northern beans and turkey meat or chicken breast instead of a tomato-based sauce and red meat (beef). The resulting dish appears white when cooked.
  • Chili verde (green chili) which is a moderately to extremely spicy Mexican and Mexican-American stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, tomatillos, and roasted green chilis. Tomatoes are rarely used. The spiciness of the chili is adjusted with poblano, jalapeño, serrano, and occasionally habanero peppers.



  • 1 tbsp oil
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves , peeled
  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500g lean minced beef
  • 1 beef stock cube
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tsp sugar
  • 2 tbsp tomato purée
  • 410g can red kidney beans
  • soured cream and plain boiled long grain rice , to serve


  1. Prepare your vegetables. Chop your onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
  2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  3. Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  4. Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.
  5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  6. Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.

Now the mexican way is to add a small amount of dark chocolate instead of the sugar, only a small amount, one little square – (size of your thumbnail), you don’t want to be tasting the chocolate in the chili.

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