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  • InMama

    Fit Mamas Club | February Update

    This is my second Fit Mamas Club update and I’m fairly pleased with my progress so far and can’t wait to see how others are getting on too. I’m in the best shape I have been in for YEARS and that in itself feels pretty damn good. I’m trying to focus a little less on the number on the scales as I can be guilty of letting myself get a bit too obsessed with what it says, to the point that it totally affects my mood. Ridiculous, I know. My clothes are definitely getting looser and I’m starting to slowly see and feel the difference in my body shape too.

    It’s now less than 100 days until our holiday and I’m excited to see my progress between now and then. A holiday really is the perfect motivation to get your arse into gear… quite literally!

    February Progress

    Lbs Lost This Month: – 4lbs

    Total Weight Lost: 2 stone 9 lbs

    Exercise: I have successfully completed two hour long sessions of either Circuits or Legs, Bums & Tums each week. I paid for a whole month of classes upfront which was great motivation to actually go! I’ve already done the same for March too.

    Food:  After 3 weeks of maintaining my weight and feeling quite bloated I decided to stop follow Slimming World. Again. Now, I’m not saying it doesn’t work, because I know that it does for some people. But I feel like it just wasn’t working for me anymore. I then read this really informative blog post written by Grainne who I follow on Instagram and it really opened my eyes and made me realise just how bad some of the ‘Syn Free’ foods are for you. She then posted another great post on Carb Cycling so I decided I’d give it a go.

    I followed carb cycling for 2 weeks and thoroughly enjoyed it and quickly started seeing results, both on the scales and in the mirror. It’s been very interesting tracking all the calories, carbs, protein, fat & sugar in everything on My Fitness Pal and I was utterly shocked at how high in carbohydrate and sugar some foods are that are labelled as ‘healthy’! I’ve had a bit of a break from dieting all together over the last week as life just got in the way to be honest. I’m trying to get back on track though for March.

    When carb cycling I personally have 3 low carb days where I stick to 50g of carbs or less, followed by 1 high carb day where I have up to 150g of carbs. I eat similar things on both low and high carb days just more of it on the high days. I don’t feel deprived at all and I really all the healthy foods I’m eating. Every other high carb day, I have a slight cheat meal too. I’ve been cooking a few of The Body Coach’s Lean In 15 meals too from his book and absolutely love them!

    So overall food wise my meals and views have changed quite a bit over the last month, but definitely for the better. I have decided to start posting some of the meals we eat in a little series called ‘What We Ate’ so if you are looking for some low carb meal ideas then do check those posts out. I also post all my meals on my healthy eating Instagram which you can follow here.

    Goals for the month ahead: Get properly back on track with Carb Cycling. This year March brings Mothers Day and Easter. Both of which will no doubt involve some treats but that’s okay, I’m a big believer in cheat days 😉 I plan to continue working out as much as I have done throughout February and now the evenings are lighter for longer I’m going to add in 1 or 2 runs a week as well. Lastly, weight wise, I would love to finally get into that next stone bracket, but we’ll see!

    How did you get on throughout February? I’d love to know!
    Thanks so much for reading
    Harriet xo

    Fit mamas club
  • InFamily

    What We Ate #1

    I have seen so many bloggers recently sharing their weekly meal plans and I always love reading these posts as they often give me some much needed inspiration for what to cook for my own family. I thought I’d start sharing some of the things we eat but instead of sharing for the week ahead, I’m going to share what we ate in the previous week so that I can include photos, links to recipes and what I thought of said recipe. I might not do this religiously every week, maybe every other? I’ll see how it goes!

    I am a serious foodie and I try to cook us much as possible from scratch myself. Bella will always eat the same as what we’re having on the nights we all eat together. She has a hot lunch at nursery twice a week so will only have a lighter dinner like scrambled eggs on toast or a sandwich on these evenings and once a week my Mum gives her dinner before I pick her up after work.

    We do eat pretty healthily and a lot of our evening meals are quite low carb at the moment as we’re both carb cycling. You can read more on carb cycling over on Grainne’s very informative blog post here. I’ll also be sharing more of my own personal experience on my next Fit Mama’s post at the end of the month or in the meantime you can take a peek at my healthy eating Instagram account here where I post photos of all my meals.

    Most of the meat we eat is from Muscle Food who I would highly recommend. The meat is fantastic quality, always the leanest cuts and the prices are very competitive compared to the supermarkets. If you use my code HL167187 you can choose some free meat to add onto your order!

    Week Commencing 15th February

    Monday – Fillet Steaks & garlic chicken strips with creamy leeks, mushrooms & spinach with roasted sweet potato rounds. Normally we wouldn’t have fillet steaks in the week but we were meant to have them on Valentines day but we had a late lunch and neither of us were particularly hungry so we saved them for the next evening. They were from Muscle Food and tasted absolutely incredible. I’ve already ordered more! My husband decided to do some extra garlic chicken strips as we had some chicken that needed cooking. For the sauce we just melted down half a tub of Philadelphia with a splash of milk and stirred it through the leeks, mushrooms and spinach. So.Damn.Good.

    Tuesday – Joe’s Chicken Pie served with Courgettes. Recipe can be found online here or in his Lean In 15 book. I had friends over for dinner after work so made this pie for us and served theirs with homemade wedges while I just had extra veggies. We all really enjoyed the pie, seriously tasty but by using filo pastry it made it a much lighter option than my usual pie recipe. It was super easy to prepare too so I will definitely be making it again soon!

    Wednesday – Lean In 15 Chicken, Chorizo, Spinach & Pine Nut Cheesy Jumble.
    We absolutely LOVED this. So simple yet so tasty, the perfect midweek dinner. I can’t wait to make it again. This recipe can be found in the Lean In 15 book.

    Thursday – Extra Lean Beef Burgers topped with Cheese & Cherry Tomatoes served with Sweet Potato Chunks, Tender Stem & Spinach. Pretty self explanatory. This was on our higher carb day. The burgers were again from Muscle Food.

    Friday – Homemade Turkey Meatballs with Ratatouille. I massively failed here. I had an awful headache, Josh got home late… So we ended up having McDonalds. Oops. This was the first one of the year I should add!!

    Saturday – Out at a Party.

    Sunday – Chicken Roast. Normally this would be pretty healthy with lots of roasted veg and no Yorkshires, but we were hungover and of course we needed ALLLL the carbs. Note – Neither of us could finish it!!

    Thanks so much for reading!
    Harriet xo

    My Petit Canard
  • InRecipes

    Chicken Pesto Pasta

    You know when you just throw what you have left in the fridge into a pan and hope for the best? Well that’s pretty much what I did with this recipe a few weeks ago. And I was pleasantly surprised when it tasted bloody lovely! and It’s now one of our favourites. Comfort food for me, is a big old bowl of pasta. And I love that I can enjoy this without all the guilt. This pesto pasta dish still tastes super creamy but with a lot less calories. It’s also super quick and easy to make and very family friendly!

    Ingredients (Serves 4 but can easily be halved and is 3 syns per portion on Slimming World)

    • 2-3 Chicken breasts, cut into chunks (you could replace this with any variety of sausages, bacon or even pork loin)
    • Half a pack of mushrooms, cut into slices
    • 1 red onion, sliced
    • 1 red or yellow pepper, chopped
    • A handful of baby leaf spinach
    • 1 tub of lightest Philadelphia
    • 3 tbsps. of green pesto
    • 300g – 400g Penne pasta depending on your usual portion size


    1. Cook the penne pasta as normal
    2. Whilst your pasta is cooking, spritz a non stick frying pan with some fry light and cook your chicken over a medium to high heat
    3. Add in the onion, mushrooms and pepper and fry off until soft
    4. In a bowl mix together the Philadelphia cheese and the pesto, add 1 tbsp. of water to loosen the mix slightly
    5. Once your pasta is cooked, drain and return to the pan then mix in the chicken, onions, mushrooms and pepper mix followed by the spinach
    6. Stir the pesto Philadelphia sauce through the pasta then serve with lots of ground black pepper and a side salad / extra veg if you wish!
    7. ENJOY!







    Harriet XO

  • InRecipes

    Carbonara; The Lighter Way

    Carbonara is one of my favourite pasta dishes but it can be quite calorific so it’s definitely more of a treat for me. But by replacing the cream with fat free natural yoghurt it makes it so much healthier but it still tastes great! This recipe is Slimming World friendly and a firm favourite in our household for a tasty mid week dinner as its so quick and easy to make.
    Ingredients (Serves 4 and is 1 syn per portion for the parmesan or SYNFREE if using as your Healthy Extra A choice)
    • 6 lean rashers of bacon, all visible fat removed
    • A handful of mushrooms sliced (I use white or chestnut)
    • 4 eggs
    • 4 tbsp fat free natural fromage frais
    • 2 level tbsp grated Parmesan cheese
    • 400g dried spaghetti / tagliatelle / linguine
    • Salt & Pepper
    • 2 tbsp of fresh chopped parsley


    1. Cook your pasta as normal and drain well using a colander before returning to the saucepan
    2. While the pasta is cooking, dry fry your bacon & mushrooms on a fairly high heat for 2-3 minutes or until cooked then remove from the heat
    3. Lightly beat the eggs, season to taste and stir in the fromage frais, 1 tablespoon of Parmesan and most of the parsley
    4. Add the bacon to the drained spaghetti and mix well over a low heat, then remove from the heat and stir in the egg mixture. Toss thoroughly so that the eggs thicken from the heat of the spaghettii, making a sauce that coats the pasta
    5. Sprinkle over the remaining parmesan and parsley then serve with a side salad




    Do let me know if you make it! I’d love to see a picture. Thanks for reading!
    Harriet xo

  • InRecipes

    Pork & Apple Burgers

    This is the second time I have made this recipe and it is honestly SO BLOODY GOOD. Not only do these burgers taste amazing they are also really simple and quick to make as they only contain 3 ingredients and they are Slimming World friendly! Definitely one of our new favourites.

    Ingredients for 2 burgers (1 Syn per burger for the cooked apple on SW)

    • 250g of 5% fat pork mince
    • 1 medium apple
    • 1/4 tsp of dried rosemary or a couple of fresh sprigs


    1. Peel your apple and coarsely grate using a cheese grater
    2. Using your hands squeeze the grated apple together to remove the juice as otherwise it will make the mixture to wet
    3. Combine the pork mince, grated apple and rosemary together in a bowl and season with salt & pepper
    4. Split the mix in half using your hands and make two equal patties
    5. Spritz a good non stick frying pan with some frylight (or use a few drops of olive oil) and fry your burgers on a medium to high heat for about 5 minutes on each side or until cooked through. Serve!

    I served mine topped with 1 tbsp of tomato chutney, home made Slimming World chips which are simply skin on potatoes cut into wedges, spritzed with fry light and cooked in the Actifry for about 3o minutes and lots of salad! These burgers would also be amazing topped with cheese in a nice soft brioche bun 😉


    Please do let me know if you try this super easy but tasty recipe!
    Thanks for reading
  • InRecipes

    Butternut Squash Soup


    There is nothing better than a bowl of homemade soup on a chilly day so I spent my Sunday afternoon making my favourite Butternut Squash Soup for Josh and I to take to work for lunch during the week. This recipe is very quick and super easy as it’s all done in three simple steps. I’m following Slimming World at the moment and I find soup is a great alternative to sandwiches at lunchtime and much more satisfying than a salad at this time of year. Of course, if you’re not on a diet like myself, then I’m sure this soup would be amaaaaazing to dip a couple of slices of doorstop white bread covered in butter into 😉


    Ingredients (Serves 4 and is SYNFREE on Slimming World)

    • 1 Onion, roughly chopped
    • 1 Medium butternut squash, peeled, deseeded and cut into chunks (or feel free to be lazy and buy it pre prepared)
    • 2 Garlic cloves, crushed
    • 1 litre of hot vegetable stock
    • Salt and Pepper
    • 4 Tbsp of fat free creme fraiche to serve (or if you want to be reeeeeally naughty you could use cream)
    • 1 Tbsp of chopped fresh thyme leaves to garnish


    1. Put the chopped onion, butternut squash, garlic and stock in a pan and season with salt and pepper. Bring this to to the boil, then reduce the heat to low and simmer for 25-30 minutes.
    2. Blend the soup until smooth using a hand blender or food processor.
    3. Divide the soup between four bowls, swirl a tbsp of creme fraiche into each portion and garnish with a sprinkle of the chopped thyme and a twist of black pepper. Serve and enjoy!







    Thanks for reading
    Harriet xo