1st comparison photos


I can only see a subtle difference after losing 26 lbs but it’s a start…

When you blog about your weight-loss, especially when you have a LOT of weight to lose, I feel you probably have just about reached the end of the road. You no longer really care if people see your lumpy bits or what people think (although deep down inside you secretly do) but STILL it is painful to look at the photos you keep hidden….I have quite a few that I am still not brave enough to show just yet..

BUT part of my years journey, culinary experiment, awakening or whatever I deem to think of it as, is to record through photographs, thoughts, writing and video

a) What it’s like to live on a 1940’s WWII ration diet just like millions of people had to do not that long ago, and see if it improves my health AND recreate 100 wartime recipes!

b) The reality of facing ones own demons. What was the cause of a 160 lb weight gain? Can I change the eating habits that have caused this? What do people look like as they begin to lose weight? What thoughts run through your head? How do you cope with being a different person physically as you lose the weight?

As much as I find it difficult to share some of my photos and even some of my thoughts it really does also help me along the way…

There is a long journey ahead…

PS: CHECK BACK HERE TODAY: Pumpkin Soup, Apple Pie and Mock Banana Recipes (1940s style)

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The 1940’s diet- a healthier diet for you and the environment

As I sit here, waiting for the children to finish their showers so I can hog the bathroom and get ready too, I just wanted to share a few thoughts on WHY I truly believe that we as a society should take note of the way people fed themselves in 1940’s Britain during World War II..

Contemplating my unhealthy diet before and my simple diet now they are vastly contrasting..

In 2009 I relied on many processed foods in my daily diet, many foods contained colours and preservatives and lots of salt, I ate a lot of hidden fats, many drinks contained sweeteners, I cooked less from scratch, was more likely to grab a convenience snack and much of my FRESH (ermmm) items had been shipped in from around the world..

In 1940 I am relying on nearly all fresh foods most of which have been grown locally (and therefore supporting the local economy), cooking from scratch, using little processed foods, my fats are weighed and not hidden, using anything that has been imported very sparingly and nearly all my foods contain no colours, preservatives or sweetners..

I have to say I feel more alert, happier and healthier already- heard the phrase?- ‘you are what you eat!’

OK better go- time to go to work!

C xx

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Week 6 weigh in – my pants are falling down!

Start weight: 315 lbs (22 st 7 lb)

Last weeks weight: 296 lbs (21st 2 lb)

This weeks weight: 293 lbs (20st 13 lb)

Week 6 weight loss: 3lbs

TOTAL weight loss to date: 22lb (1 st 8 lb)

This week my pants (trousers) are seriously loose. So loose infact that I worry if I forget to hike them up on every sixth step that an embarrassing incident may well occur..

I have lots of smaller pants (trousers) in my cupboard but I am about another 20 lb away from fitting into those- this means I have to spend more money and buy more pants..

Normally I’d be annoyed at this but this time I don’t mind one little bit!

C xxx

Pear Crumble


This was a HUGE hit with everyone this afternoon..

The smell as it cooks is so yummy and comforting that you have to immediately make custard, gobble it up, and wish you had saved some for later. There is not a sniff of austerity in this recipe despite using rations.

not a sniff of austerity in this recipe..

I have saved the final portion for Jeremy (my eldest daughter’s boyfriend) when he pops over tomorrow. I delight in sounding like a scratched record telling folk ‘this is a recipe from the war’ when I offer them food.

Pear Crumble

  • 6-8 cored pears (ripe for eating). Leave skins on
  • 1/2 cup of brown sugar
  • handful of sultanas
  • lemon juice/zest if available
  • 1/2 cup of wholewheat flour
  • 1/2 cup of rolled oats
  • 1/2 teaspoon all spice/mixed spice
  • 2 tablespoons margarine
  • custard powder, sugar and milk (for custard)


Take the 8 ripe to eat pears and core them and chop them up (leaving the skins on)

Squirt a little lemon juice in and zest if available

Mix together with sultanas and place in a greased 7 inch cooking pan for teh oven

Mix the sugar and the all spice together and sprinkle evenly over the top of the pears in the pan

Mix 1/2 cup wholewheat flour and 1/2 cup of rolled oats together in a bowl

Rub in the margarine until mixture resembles bread crumbs

Sprinkle this over the top evenly

Place in pre-heated over at 200 centigrade for about 40 mins

Make a nice thick custard as per instructions on the can and serve hot crumble on top of hot custard


Serves 4