#WWBack2Best Week 3 & Spicy Courgette & Squash Soup

Hello friends,  Today is my end of week 3 weigh in and I have to be honest, it does not feel as if I have been on a diet for 3 weeks, that's a good thing, yes?

This week has been a difficult one, part of this week I was still in Ethiopia and I took a night flight back Saturday night, this resulted in me being super tried for most of the week and it is always way harder to diet when tired I find.  Sleep is so important for losing weight.

However despite the tiredness I have been pleased with the result on the scales today.  I started Weight Watchers on Friday 28th September and weighed in at 17st 8lb, in that first week I lost 1lb, I then went away to Ethiopia and did not weigh.  My weight this morning was 17st 4lb, so that is a loss of 3lb since my last weigh in and I am well pleased with that.

I intend to do my measurements tomorrow morning and to start keeping an eye on those once a month as I know from past experience that sometimes the scales do not say anything nice but the tape measure does.

One of the bonuses of having been away is that my hubbie has been cooking so I came home to some lovely homemade soups, which are always fabulous for dieting.  He does a really good mushroom soup and he has followed the Weight Watchers Pro Points receipt to make us Spicy Courgette and Squash coup on a number of occasions, this has been a real life save to me.  The recipe comes from one of the books I was sent, called Members Favourites, which retails for £8.95.

I'll share the recipe with you  as it has just 1 ProPoint per serving and a batch makes 4 servings, just perfect for a week at work.  I have mine with some crunchy ryvita and low-fat phili to ensure I feel like I've had a full meal at lunchtime.

Calorie controlled cooking oil
2 onions, chopped
500g butternut (or other) squash, peeled, de-seeded and chopped
2 large courgettes
2 teaspoons of ground cumin
1 1/2 pts vegetable stock
Salt & pepper to season

1. Spray the pan with the calorie controlled cooking spray an heat over a medium heat.  Add the onion and soften for 3-4 minutes.
2. Add the squash and courgettes, followed by the ground cumin, then cook for a further 2-3 minutes, stirring often.
3. Pour in the stock, bring to the boil, then reduce the heat and simmer for about 20 minutes until the vegetables are tender.
4. Remove from the heat. Use a hand blender to whizz until it is smooth. Season to taste and serve straight away.

See really simple, I'd recommend you give it a go. It is super cheap for us as we have been growing courgettes and squash.

This next week I am going to focus on -

• Going to bed early and building my sleep back up.
• Tracking all the food I eat
• Planning my meals for the week ahead.

I expect these things to make a real difference and I'll report back next week.

I hope you are doing well, let me know how it is going and I'll come visit you.

Mich x


Disclosure:  I have received 6 months online membership and a Weight Watchers hamper for the purposes of undertaking this review of the plan and products. I have not been instructed what to write and I remain honest.