I didnt give in!

I feel so proud of myself. Today in work, at lunch time, all of the girls in the office got chipper food, for those who might not know, its take away food like chips, burgers, sausage in batter, fish, peas, curry sauce, chicken wraps etc. There is a lot to choose from but its all very unhealthy.

I didnt have any. I said no to it. I decided I didnt want to sabbotage my weight loss result for this coming week. So I said no, and went home and had stir fry instead.

Usually I would just cave and have it. I am so proud of myself for not giving in. I just hope when I step on that scales next week, all the fruit and vegetables I’ve been eating will pay off and I will have lost a few pounds.

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Its a winner!

Fruit! I’ve been eating tons of it!

Its definitely a winner! I bought lots this week, and have been enjoying healthy snacks!

I ate 8 pieces of fruit today already! Wow!
The peaches I bought are so tasty!
So are the oranges! And the nectarines!
In fact, all of the fruit I bought is tasty!
Winner, winner, chicken dinner! As they say here in cork!
Lol 😛


Its coming out my ears!

Fruit, that is! I’ve been eating a ton of it!
I eat a lot of it most days. This week I got lots of different fruits to snack on!
I bought strawberries, as I love to put them in my weetabix in the morning!
I got grapes, peaches, nectarines, mandarines, apples, melon, you see? I got tons!
And I am enjoying it all!
Sometimes I put yogurt on my fruit, and I make a fruit salad!
Its delish!
Do you like fruit? Do you eat a lot of it?

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Cherry berry cobbler

Cherry Berry Cobbler
1 (21 ounce) can cherry pie filling
1 (10 ounce) package frozen red raspberries, thawed and drained
1 teaspoon lemon juice
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1/2 stick butter
In a saucepan, combine pie filling, raspberries and lemon juice. Bring to a boil over medium heat. Turn into a greased 1 quart casserole. In a bowl, mix together flour, sugar and salt. Cut in butter until crumbly. Sprinkle over fruit. Bake at 350 degrees for 45 minutes, or until browned and bubbly. Serve warm (not hot) alone or over ice cream.
Makes 6 servings.

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Rhubarb pineapple compote

Rhubarb Pineapple Compote
1 pound fresh rhubarb
2 cups fresh pineapple chunks
1/2 cup orange soda
1 tablespoon sugar
Nutmeg, optional
Wash rhubarb and then cut into 1 inch pieces. Place in 3 1/2 quart slow cooker. Stir in pineapple. Add soda and then sprinkle with sugar. Stir into fruit. Cover; cook on low for 4 to 6 hours, or on high for 2 hours, or until rhubarb is tender. Serve warm or chilled. If you wish, sprinkle with nutmeg before serving.
Makes 4 to 6 servings.

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Warm fruit compote

Warm Fruit Compote
2 (29 ounce) cans sliced peaches, drained
2 (29 ounce) cans pear halves, sliced and drained
1 (20 ounce) can pineapple chunks, drained
1 (15 1/4 ounce) can apricot halves, sliced and drained
1 (21 ounce) can cherry pie filling
In 5 quart slow cooker, combine peaches, pears, pineapple and apricots. Top with pie filling. Cover; cook on high for 2 to 2 1/2 hours, or until hot throughout.
Serve hot as a side dish with the main course. Or chill and serve, also as a side dish, or as dessert. Its also good as a topping for angel food cake, vanilla ice cream and frozen yogurt.
Makes 14 to 18 servings.

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Apple appeal

Apple Appeal
6 baking apples, peeled, cored and quartered
1/4 teaspoon nutmeg
2 tablespoons sugar
3/4 teaspoon Asian five-spice powder
1/4 cup apple juice
Place prepared apples in 3 quart slow cooker. In a small mixing bowl, combine all remaining ingredients. Pour into slow cooker, stirring gently to coat apples. Cover; cook on low for 4 to 5 hours, or until apples are tender as you want them. Serve the apples sliced or mashed in warm, cold or at room-temperature.
Makes 6 servings.

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