Keeping your food interesting

If you are trying to lose weight one of the things that can make life difficult is eating the same things over and over again.

This is why it is good to try different things.

This Beef Goulash, which I adapted to be healthier than the recipe given to me by my Hungarian Uncle-in-Law, is absolutely delicious and so easy to cook so why not try it.

Beef Goulash


Serves 4

475 calories per portion

20 minutes to prepare cook for 2 hours


450 Grams lean stewing beef

1tsp olive oil

I tablespoon of flour

2 tablespoons of paprika

1 red pepper chopped

1 onion chopped

2-3 cloves of garlic chopped

400 gram tin of chopped tomatoes

100 grams of mushrooms chopped

1 beef oxo cube

2 tablespoons of natural yoghurt

300 grams of uncooked pasta

To Cook

Cut the meat into cubes then cover in the flour and season.  Add the olive oil to a pan and brown the meat for 5-6 minutes.  Remove from pan and put in a casserole dish.

Sauté the onions and garlic in the pan for 1-2 minutes then add the chopped red pepper and sauté for a further minute.

Then stir in the paprika, tomato puree, beef oxo cube and a splash of water so you can coat all the vegetables. Add the mushrooms and cook for a further minute then finally add the tin of tomatoes and stir until all mixed together.

Add all this to the casserole dish and place in an oven at 180 degrees or 160 fan and cook for approximately 2 hours.

To serve cook the pasta according to instructions divide between 4 servings plates then top with the goulash and spoon a blob of natural yoghurt to finish.

The goulash dish will freeze so if you are serving one portion each has 75 grams of pasta.

Looking for help to lose weight in 2017?

Here we are in December and how many of us are thinking that next year will be the year that we finally do something such as losing weight or giving up smoking.

I know that for me in 2017 I will really get to grips with finishing the book I started to write in 2014; promised myself to finish it in 2015; did the same for 2016 and here I am looking at 2017 with it still to do.  I have made some progress but not as much as I should have done. 2017 will be different and I have decided to give myself a deadline of April 1st which will coincide with the date I launched Weight Away back in 2014.

So if you want 2017 to be the year that you lose weight and keep it off I would just love to help you and I will be delighted to send you a free copy of my book when I complete it.

In the book I will share my weight loss story, lots of helpful hints and tips to help others lose weight and of your course some menu plans and recipes to help people on their way.

If you would like to know more about my approach I would love to hear from you and you can see one of my meals here

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Spaghetti Bolognaise

So can you eat pasta and lose weight?

Yet again there has been so much in the press about what you can and cannot eat and this week pasta was put into the equation.

I use pasta in a lot of my Weight Away recipes as it is filling and can be healthy, it just really depends of the portion size and what you have with it. It is best of course to use wholemeal pasta.

One of my favourite recipes is having it with Salmon.  The beauty of this is that you have your fibre but also boost your intake of Omega 3.

This recipe is quick to cook and easy to do for the whole family and really doesn’t have to be expensive.

Just as a rule of thumb if you are trying to lose weight look at the portion size of pasta you be having as a woman shouldn’t exceed 75 grams dry weight and you may find as I do that 60 grams is enough.  Adding vegetables to any pasta dish makes it healthy and delicious.

If you want to know more about losing weight and healthy recipes please contact me at

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Lovely healthy meal for 400 calories

Salmon and Prawn Pasta

To serve 4 at 400 calories per portion 30 minutes to prepare and cook.


275 grams of salmon fillets and 100 grams of cooked prawns.

100 grams of broccoli, 75 grams of cherry tomatoes , 1/4 of a red pepper thinly sliced, 2 shallots,  3 cloves of garlic, 2 tsp of tomato puree, 100 mls of white wine, 400 mls of vegetable stock and 50 mls of double cream and 1 tsp of olive oil

Allow 75 grams of pasta per person  I used tagliatelle

Bake the salmon in a dish in an oven with the cherry tomatoes at 180 degrees for about 15- 20 minutes.

Cook the broccoli and set aside

Meanwhile chop the shallots , red pepper and garlic very finely and gently saute in a pan with the olive oil.  When they are all soft add the white wine and reduce by half. Add the tomato puree and vegetable stock and simmer until about half in volume.  At this point you can choose to either liquidise the sauce or strain it to take out the vegetables.  personally I leave them in as I think it gives the dish extra texture.

At this point you should add the cooked prawns the cooked salmon now flaked into pieces, broccoli and cherry tomatoes and warm through then add the double cream.

Time cooking your pasta to be cooked by this time and if your sauce isn’t thin enough you can add a drop of the pasta water at this point.

Serve the pasta in bowls and top with the salmon sauce.

If you like food with a kick you can always add a few drops of tabasco to the sauce.