Diary of an ‘IP’er’!

My husband and I finally joined the fast growing ranks of IP fans – well – to say we’re fans is a little presumptious at this stage – we’re only on Day 2 so I’m not sure we can be classified as fans just yet – we’re still in the honeymoon stages of being thrilled with finally doing something positive to make a difference to our waistlines – I’m sure my (long suffering) husband will endure some mood swings as time goes on….!

I am of the firm belief that all goals are achievable to some degree without having to spend lots of money or eat bizarre foods – that said, and those of you who’ve also jumped into the IP pool will perhaps agree that there is something to be said for the discipline of a structured diet especially when it comes to trying to teach and instill long term life changes.  My husband and I tend to be ‘all or nothing’ers’ – basically unless the temptation is taken away from us it usually proves too great (as my father used to say ‘I can resist anything but temptation’!).

So, having been weighed and measured last week to discover we’re both borderline obese on the BMI scale of body fat (ouch!), we jumped in with both feet on Sunday 26^th August with a goal of 20lbs each to lose. 

Never having considered us to be obese but having tried and tested many fad diets in the past (the lemonade, maple syrup & cayenne pepper fast / South Beach Diet / Water Fast / Cabbage Soup / Juice Fast and the list goes on), our IP coach said something which really struck a chord and it is I suppose the main basis for this diet.

Essentially, when you do fad diets that help you to lose a lot of weight very quickly, you tend to lose fat of course but more notably you lose muscle mass and so when you inevitably put the weight back on (which is almost always guaranteed), you actually put fat back on – you don’t rebuild your muscle mass and so you may not look obese (I like to think we don’t – you can be the judge of that!), but your body fat is increasing every time you participate in a quick weight loss program but put the weight back on afterwards – you may not end up any bigger in size than you were before you started but your size will be made up of more fat – isn’t that a disturbing thought??!

Anyway – for those reading this who are doing IP and even those not but are interested in some healthy recipes – I thought I’d blog those recipes we decide we like best both including both those that include IP packet foods as well as the standalone IP approved meals (i.e. those not including IP packs).

Enjoy the journey & Bon apetit!

Homemade Burgers with mash ‘potato’ & roasted asparagus

For the burgers

1lb 4oz of lean ground sirloin 

(or thereabouts – this makes 4 x 5oz burgers so if you have a little more – IP approves up to 8oz lean protein per person so you’re good!)

1 onion, finely chopped

2-4 garlic cloves, finely chopped

1 scotch bonnet (or other) pepper, deseeded and finely chopped

½ bunch parsley finely chopped

1 aubergine, pierced and microwaved for about 6 minutes, turning once, until soft – flesh scooped out and left to cool

Sea salt & fresh ground black pepper

Once aubergine is cool, put all ingredients in a bowl and mix together well.  Form into 4 burgers, wrap in cling film or aluminium foil and refrigerate until ready to use – can be pan fried but much better barbequed.

NOTE: 

• The aubergine does not add any particular taste but does ensure the lean meat remains juicy without the fat normally found in regular ground beef.

• Feel free to add other veg (mushrooms/peppers etc.) or tweak to your liking – if making for children it is advisable to leave the parsley out – the last time we served these to kids, they didn’t spot the aubergine but did spot the ‘green stuff’!

Mashed Califlower

1 head of cauliflower, washed and choped

Sea salt & pepper

Up to 1 tbsp Extra virgin olive oil

Scallions/Spring onions or Chives

Bring a pot of water to boil on the stove – add the cauliflower and simmer for about 10 mins or until the cauliflower is soft.  Drain the cauliflower reserving a little of the liquid (you may not need to use this but this is just in case you need a ‘sloppier’ consistency).

Put into a food processer (it is absolutely best in a food processor but can be made in a blender if need be), with some of the olive oil and pulse until fully mashed and smooth – adding any of the reserved water as needed.

Put into a serving bowl with salt and pepper and scallions or chives if using and serve.

Roasted Asparagus

Preheat your oven to 375 degrees.

Lay your asparagus (washed and stalks trimmed) on a baking sheet covered in foil.

Drizzle (or preferably spray) a little olive oil over the asparagus

Add a little sea salt and pepper

Roast in the oven for 10-15 minutes turning once.