Twochubbycubs Fast and Filling: 100 Delicious Slimming Recipes

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Sugar Pink Food also has a recipe book out and lord is she the Queen of food that looks like it shouldn't be good for you but is really bloody stunning - give her a whirl here cooking in the oven will give you the best results but if you can’t be arsed you can also do them under the grill– just be careful they don’t burn and make sure they’re cooked in the middle sit the ends of the skewers on the edge of the dish so that the meat doesn’t touch the bottom – you don’t want to lose any of that tasty marinade! Anyway I’m terrifically excited. You know how last year was the year of mini holidays? This is the year of the beast, and we’ve finally agreed it with work, booked the flights and figured out how we’re going to look after the cats – we’ve decided to spend the next few months training them how to use the electric tin opener and leave them a slab of Whiskas. We’re going somewhere we’ve always wanted to go but never found the time: OH CANADAAAAAAA! Yes! It’s like Cub Heaven: it’s cool in temperature, hot in bearded-men stakes and full of beauty. If we happen to catch the eye of some bearish mountain daddy who wants to keep us both and take us logging, both literally and euphemistically you understand, then so be it.

If you follow our example – don’t scrimp on ingredients, and learn to love food rather than endure it – you’ll be on a happier weight-loss journey. Twochubbycubs has always been about having a laugh and not taking this dieting nonsense too seriously. Life’s too short to be po-faced about what you eat, and we’ve reflected that ethos in our new book. We hope you enjoy these meals – all 500 calories or under per serving – and the chat that goes with them (James always comes first; Paul pops up for the notes). Give eating well a go, see how you get on, and tell us at the blog! Two Chubby Cubs recipes under 500 calories Mongolian beef you can use normal tomatoes in this if you prefer - just cut them up into cherry tomato-sized chunks One thing that it brought to light was how terrible I am at throwing a punch – but see, I’m a lover, not a fighter. I prefer to cuddle, but that’s frowned upon, especially when everyone is sweaty. When it was my turn to be the ‘puncher’ I really struggled to work out the technique until, miraculously, that annoying little ‘What’s A Computer?’ shitrat’s face appeared on the pads in front of me and I absolutely leathered them. It felt great! All that anger being released in a safe and controlled fashion, rather than coming out in the form of the spittle dripping down my windscreen. In my head I felt like Conor McGregor, but I’m sure in the harsh light of the gym I was more John Prescott when he got hit by an egg. don’t be shy when stuffing your wrap – you’ll probably have quite a bit of meat left over – this makes LOADSA note on our Facebook group. One of my favourite acts that I’ve seen blossom is the ‘pay it forward’ scheme operating, where those who are struggling to buy the book are being gifted it by those in a position to help. It was completely unexpected, but speaks so much to the good in our group. There’s a reason you don’t see much negativity in our group: because it’s full of terrific people. I confess myself ridiculously proud of it. A reminder though: if you’re struggling for money, please, don’t be buying our cookbook – save that for when you have some cash! There’s over 700 recipes now in our index and although they don’t look quite so professional in the photos, the food recipes themselves are exactly the same calibre as you get in the book – and for free. there’s actually more than 100 recipes in there – I included my fudge recipe as a bonus, and we’ve got you covered with over twenty ideas for sides to go with your dinner too; and

three of our favourite bloggers now have either a book out or a book coming, and we encourage you to support them as much as you can: Let me finish this question with a plea: if you struggle to cook, please, just start! The best thing you can do is to start cooking – it’s rare the meal will go absolutely wrong and you can always salvage it. But cooking is all about confidence and that only builds with exposure! So go for it! How easy is it to make substitutes for difficult ingredients?If you have it, and you love it, please consider leaving us a review: it makes all the difference! And, please, if you’re a member of any facebook groups, do share us! Spread the word. It’s just me and Paul here and there’s only so much we can do! when boiling, add the rice and cook for 12 minutes, then drain in a sieve and return to the pan with the lid on until ready to serve tablespoon of brown sugar (please, don’t use sweetener – you could, but it’ll ruin the taste of the dish) (3 syns) or swap for honey (1 tbsp – 2.5 syns) Per portion. We’re actually calling book four ‘TWOCHUBBYCUBS: IT’S PER PORTION’. I wish a dish that serves four would be less than 500 calories, trust me!

up the amount of spinach as high as you want too - we love spinach here and could cheerfully double or triple the amount cover the bowl in cling film and leave to marinade in the fridge for at least 3 hours, or ideally overnight This time of year when the weather is colder and it gets dark earlier, we all want comforting meal and slow cookers can be perfect for that. If your slow cooker is a sat in a cupboard gathering dust, now is the perfect time to get it out of the cupboard. The thing I love about slow cooker is that you can just add the ingredients, let it do it's thing and you have a delicious meal to enjoy come dinner time. How to Choose the best Slow Cooker

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As the blog continues to grow, I thought it would be a lot easier to put all the recipes in one place – so those who are looking for something to inspire them can have a good nosey! I’ve broken them down into appropriate categories. First let me begin this post by apologising to everyone because I know I am very, very late with my usual apology about not posting enough and the subsequent fervent and well-meant and then entirely ignored promise to post more. But for once we have a genuine excuse above and beyond I saw something shiny on the floor or we’ve been on holiday. See, and I know most of you will know this, we have welcomed our third child DINNER TIME into the world. I mean technically it’s our fourth child but the planner doesn’t count because I think Paul ate some lead during cooking it up. Actually that is very unfair, the planner remains a hidden joy! For me, well: I have health anxiety and have been trying really hard to minimise my COVID risk, so I thought I’d spiral and go completely doolally, but actually, save for a minor wobble at the start, I’ve been fine! Worst part has been the self-isolation and not being able to go outside: I find myself pressing up against the hotel window and gazing longingly at the folks outside – which given I haven’t worn clothes for a good seven days now must look like an especially obese starfish pressed up against the walls of its tank.

when the water is boiling, add the noodles and cook for 4 minutes, then drain and rinse with cold waterget a good solid pan out of the cupboard and start cooking your rice – this dish only takes about fifteen minutes or so of mushrooms – now, get a good mix (the oriental selection in Tesco is absolutely perfect) of types and flavours and chop them up to a good uniform size – don’t just get boring plain mushrooms, you need the flavour Legend has it that if you listen carefully, in the right conditions, you can actually hear Ben from Hartlepool’s arse whistling in the breeze even now. finely mince that garlic and ginger with ease - get a Microplane grater and you’ll use it every day!