Sunday, 11-01-26

Good evening, everyone.  Have you had a delicious day?

I had a go at making my own rye wholewheat pasta today - 100g flour, one egg and 10ml extra virgin olive oil plus extra flour for dusting.
I used Thermione so the dough making was easy.  However, it did produce a very stiff, friable dough that definitely needed time in the fridge for the gluten strands to develop and was still really hard to handle.
I wonder if adding something - like ground and soaked psyllium husk - would make it more pliable.  I've never used it and the name puts me off, making my throat feel 'scratchy'; I think it is the word 'husk' that does it.  Does anyone have any advice?

I've air-dried some of the the results and will have it tomorrow.  The rest has been temporarily been frozen.  
I'll let you know what it tastes like tomorrow.

I pulled a portion of frozen avocado from the freezer and, because I had some to use, mixed in some cottage cheese.  With seasonings, it was quite nice on toast.

So that's one fibre and one fats.

I had a portion of bacon and butterbean soup for lunch (no added anything and it was lovely) and finished off the marry me pasta from last night.  I did all the counting yesterday so I am calling this meal swip free.

Dessert was an apple and an orange.

A very filling dinner of roast beef, roasted potato, carrots and parsnips (the last of the 5p parsnips), tender stem broccoli and mixed veg.  It was lovely!

One and a half swips for gravy, ditto for horseradish sauce and half a healthy fats for roasting

There was no way I could manage anything else!

Summary:

Healthy extras:  no calcium, one fibre, one and a half fats

Swips:  three

B:  fruit, yogurt, kefir and chia seeds - if I remember to soak them beforehand

L:  cheesy beef toastie, salad

D:  creamy chicken and mushroom pasta with vegetables

And fruit

Exercise:  Circuits: