Mounjaro Journey (Maintenance) – Weeks 51 & 52 (3mg every 5 days)

flidfit Maintenance, Mounjaro, Titrating dose, Travel, Travel & Holidays

I’ve been missing for a couple of weeks because I’ve been away on holiday. We couldn’t have chosen a better week to relax in the sunshine, with temperatures reaching the high twenties and even nudging into the early thirties.

I spent the week with my 91-year-old mum and my two younger sisters, both in their early sixties, at a lovely place called Hallow, just outside Worcester. We’ve stayed there twice before and always choose the last week in May to coincide with Mum’s birthday. It’s become something of a tradition – a girls-only holiday, leaving the boys to fend for themselves at home!

The accommodation is a single cabin situated in a small orchard on a working farm. The farm itself is about half a mile down the lane, and the cabin has no neighbours, making it wonderfully peaceful and secluded.

In previous years, we’ve explored the surrounding area, visiting gardens, stately homes, picturesque villages, Worcester city centre and the cathedral. This year was rather different. Three of us were mobility-compromised for various reasons. I use a powered wheelchair when I’m out and about because of my disability. Mum, at 91, can only get around using a rollator or wheelchair, and one of my sisters is awaiting knee replacement surgery in the next couple of weeks and is struggling with significant pain when walking.

To be honest, the weather was so hot that none of us really fancied spending time in the car travelling around. Instead, we decided to stay put and simply enjoy the peace and quiet.  My sister had thoughtfully packed a paddling pool, so in the afternoons, we’d sit in the shade and splash our feet in the cool water….

It turned out to be exactly what we all needed.

We slept incredibly well and settled into a gentle daily routine. After breakfast and showers, we’d spend the mornings reading, chatting, or taking short strolls along the nearby lanes. We made a couple of trips to a large Sainsbury’s and to a lovely farm shop a few miles away to stock up on fresh fruit and vegetables, but otherwise we barely left the orchard.  Mum and my sisters went to watch the sheep shearing, but I stayed behind in the peace and quiet and stayed cool.

Because I can’t easily cook when away from home — my kitchen is specially adapted for me — I prepared and packed a selection of meals before we left. These included ingredients for my sticky chilli beef and mushrooms, a potato-topped fish pie made with smoked haddock, cod and jumbo prawns in a creamy leek sauce, a batch of my carrot salad, and a Middle Eastern-inspired butternut squash and bulgur wheat salad.

I’d also packed ingredients to make pizza one evening and took my bread machine along to make a malted fruit loaf for us to enjoy with cups of tea.

I thought I’d only prepared enough food for the first couple of days, but most of it lasted the entire week! As a result, I found myself eating very similar lunches each day, but I was perfectly happy with that. The food was delicious, nutritious and, most importantly, already planned and prepared.

Of course, there were plenty of temptations around. Iced buns, toasted teacakes, ice cream, double cream, biscuits and chocolate all made appearances during the week. I managed to avoid most of them, although I certainly didn’t feel deprived.

I enjoyed a small portion of cappuccino ice cream and also created a rather lovely dessert consisting of chopped fresh strawberries, crushed corn cakes and Greek yoghurt, topped with a sprinkle of toasted mixed seeds and a drizzle of maple syrup. If that sounds delicious, I can confirm that it absolutely was!

I also took my Mounjaro medication with me and had one injection during the holiday. I’m now down to 2.75mg every five days. My appetite is no longer significantly suppressed, and I’ve become increasingly aware that cravings for sweet foods — particularly in the evenings — are returning.

The difference now is that I recognise what’s happening. Rather than testing myself unnecessarily, I simply avoid temptation wherever possible. I know that once certain foods start creeping back into my routine, they can quickly become habits again.

Awareness, planning and preparation continue to be my most valuable tools.

So, how did my weight fare after a week away?

Well, here’s my report…

The scales showed a gain of 1kg, but honestly, I’m not too concerned about that.

When I look at the bigger picture, it was a week where I was far less active than I am at home, spending long periods sitting and reading rather than following my normal daily routine. I was also eating more than I usually would, simply because food was a bigger part of our holiday experience, and I was surrounded by plenty of tempting treats throughout the week, most of which were successfully swerved.

Given all of that, I actually feel quite positive about the outcome. I enjoyed myself, I relaxed, I had some treats, and I didn’t spend the week feeling deprived. At the same time, I continued to make sensible choices, stuck largely to the meals I had planned and prepared, and remained mindful of my eating.

A 1kg fluctuation after a week away is hardly surprising and is likely to be influenced by many factors, including changes in routine, food choices, hydration levels and the sheer heat of the weather. What matters far more to me is that I came home feeling refreshed, having thoroughly enjoyed the holiday, and confident that I can simply return to my normal routine.

If maintaining my weight long term means occasionally gaining a kilogram after a holiday and then gently bringing things back into balance afterwards, that feels entirely realistic and sustainable to me. That’s real life, after all.

Weight this week: 55.7kg (8st 10lbs)
Two weeks ago: 54.7kg (about 8st 8lbs)
Weekly loss/gain: +1kg (2lbs)
100% – 3 months, 19 days in weight maintenance range (54-56kg or 8st 8lb – 8st 11lbs)

Courgette, Feta, pea and mint savoury cake – 212 calories

flidfit Healthy Swaps, Recipes, Salads, Salads, Vegeterian

I think I may have saved the best until last.

I describe this as a savoury cake, although it could just as easily be called a quiche – just rather less eggy, with the courgette giving it structure, texture and substance.

The combination of peas and mint works so beautifully together, bringing freshness and sweetness, whilst the feta adds little bursts of salty tanginess throughout. The tomatoes on top not only add colour, but once roasted, their flavour becomes wonderfully rich and intense too.

I nearly always make the larger version because it freezes so well. Individual slices can be taken out and defrosted in just a few moments, making it incredibly handy to have on standby for days when you are tired, busy, or simply not feeling your best. Served with salad, it is practically a meal in itself.

Over the years, I have made many different versions of this courgette savoury cake, experimenting with all sorts of flavour combinations, but this pea, mint and feta version remains my absolute favourite.

Courgette, Feta, pea and mint savoury cake – 212 calories

Preparation Time:        10 mins

Cooking Time:              35 mins

Serves:                            12

Calories per serving:   212.3

 

Ingredients

Courgette                                                              –  500g

Eggs, Free Range, Medium                                    –  6 Eggs/310.2g

Cherry Tomatoes                                                   –  6 Tomatoes/90g

Baking Powder                                                      –  1 Tsp/2g

Extra Virgin Olive Oil                                              –  110ml

Spelt Wholegrain Flour                                           –  120g

Feta Cheese                                                          –  200g

Frozen peas                                                          –  100g

Mint leaves                                                            –  3 Tbsps/4.8g

 

Method

Heat oven to 180 degrees.

Trim and coarsely grate the courgette – no need to drain. Halve the baby tomatoes. Wash and roughly chop the mint. In a large bowl, beat the eggs.

Add the flour (sifted) and baking powder to the eggs.

Add Feta cheese (chopped or crumbled).

Add the remaining ingredients (except courgette and mint) and mix well. Add grated courgette – mix well into the mixture.

Pour into a very well-greased shallow baking dish.  You may wish to line the tin or baking dish with greaseproof paper, which makes removing individual slices much easier.

Halve the tomatoes and use these to garnish the top.

Cook for 30-35 minutes (until firm to the touch in the centre).

 

Nutrition Data Per Serving

Calories (kcal)              212.3

Protein (g)                        8.4

Carbohydrate (g)            8.2

Fat (g)                             16.3

Fibre (g)                           1.9

Fruit & Veg                     0.8

Roasted butternut squash & Bulgar Salad – 120 calories

flidfit Recipes, Salads, Salads, Vegan / Plant based

This is another go-to recipe that I make often, and it always goes down well when I serve it for lunch with friends. It’s also ideal for preparing in advance, as it transports easily and keeps well in the fridge for several days in a sealed container.

The flavours in this dish work really well together. I can’t actually remember how I first came up with the combination, but like many of my recipes, it has gradually evolved over time through experimenting with different ingredients and quantities. I’ve also added aubergine, mushrooms and green beans at different times, and they all worked really well. You can also crumble some Feta over the salad once it has cooled.

Sumac brings a distinctive sharpness and freshness — a tangy, lemony flavour that instantly brightens salads and savoury dishes. Made from dried and ground berries, it has a beautiful, deep reddish-purple colour that adds warmth and vibrancy to the finished dish.

The tamarind adds a different flavour again. It has a sweet-and-sour taste with a slight richness that works really well in dressings. It also gives the dressing a darker colour and helps coat the ingredients evenly, bringing all the flavours together nicely.

Now, at the risk of sounding like a bit of a foodie snob, I do think the quality of the tamarind paste makes a real difference here. I use a particular variety from Steenbergs, which I’ve only ever seen once in a shop and usually buy via Amazon. It is quite pricey, but a little goes a long way.

Once you’ve tried this recipe, I am sure it will become a firm favourite for you too!  A proper “rinse and repeat” in our house.

Let me know what you think!

Roasted butternut squash & Bulgar Salad – 120 calories

Preparation Time:              25 mins

Cooking Time:                    45 mins

Serves:                                   7

Calories per serving:          120

 

Ingredients

Red Onion                                                                  –    180g

Butternut Squash, Raw                                          –    800g

Red pepper                                                               –    One whole

Sumac Spice Mix                                                     –    6g

Bulgur Wheat, Dry Weight                                   –    100g

Olive Oil, Extra Virgin                                           –    12ml

Concentrated Tamarind Paste,
Concentrated, Steenbergs                                    –    3 tsps/6g

Fresh mint leaves, chopped                                 –    4 tbsps/6.4g

Method

Pre-heat oven to 200 degrees.

Peel and chop the butternut squash into 1.5cm cubes.

Remove the stalk and core, and cut the red pepper into 1.5cm cubes. Peel chop the onion into chunks.

Put 15ml of the oil into a roasting dish and place in the oven to heat. After 10 minutes, add the chopped butternut. Stir until coated with the oil. Place into the centre of the oven for 15 minutes. Then add the onion and pepper, sprinkle over the sumac, and stir to ensure everything is coated in the oil. Continue roasting for 10-15 minutes.

Once the oven roasted vegetables are cooked (softened and beginning to char) remove from the oven and add the tamarind paste – stir through to combine.

Cook the bulgar wheat according to the packet instructions. I cook mine in a microwave rice steamer for around 15 minutes, stirring halfway through.  When cooked, drain thoroughly.

Once the bulgar wheat has cooled slightly, add it to the roasted vegetable mix and stir through, combining evenly.

Chop the fresh mint (place leaves in a shallow cup and chop with kitchen scissors – makes it very quick and easy!) Sprinkle onto the salad and stir through.

This can be eaten warm or cold as a salad. Filling and very tasty!

Nutrition Data Per Serving

Calories (kcal)       120.9

Protein (g)             2.8

Carbohydrate (g)   23.1

Fat (g)                  2.2

Fibre (g)                3.6

Fruit & Veg            1.6

Carrot, apple, date, pecan and lime salad – 73 calories

flidfit Recipes, Salads, Salads, Vegan / Plant based, Vegeterian

I mentioned in my last blog post that I’d be sharing some salad ideas.  Over the coming weeks, I plan to share some of my favourite salad recipes. From quick everyday lunches to more substantial salads that make a complete meal, these are the kinds of dishes I never seem to tire of.

This first salad is a carrot, apple, date, pecan and lime salad. It’s refreshing, colourful and has a whole lot of flavour and texture going on. The natural sweetness of the carrot, combined with a small quantity of chopped dates, works beautifully, whilst the coconut and lime juice add an almost tropical flavour. The pecans add a lovely crunch to the dish.

I tend to make a batch of this and serve a small portion alongside other salad dishes I prepare, along with a regular green salad. When I say “green” salad, that usually consists of lettuce, cucumber, celery, red onion, red pepper, radish, apple, tomatoes and coriander.

The beauty of salads is that they can be prepared in advance, are easy to transport for a day out, and take quite a while to munch and crunch through, which somehow makes lunch feel like a much more leisurely occasion.

Carrot, apple, date, pecan and lime salad

Preparation Time:      10 minutes

Serves:                        8

Calories per serving:  72.3

 

Ingredients

Raw Carrots, Peeled        –  500g

Dates, Dried                     –  35g

Pecan Nuts, Halved        –  25g

Desiccated Coconut        –  15g

Lime Juice, Fresh           –  1 Lime Juiced/50ml

Eating Apple, Fresh       –  1 Apple /120g

Fresh Coriander             –  1 Bunch/20g

 

Method

Peel and coarsely grate the carrot. Core the apple, cut into bite-sized pieces.

Roughly chop the dates and pecans. Juice the lime. Chop the coriander.

Combine all the ingredients and mix thoroughly to ensure everything is evenly coated with lime juice.

Store in a sealed container in the fridge.  This will store for around 5 to 6 days.

Nutrition Data Per Serving

Calories (kcal)            73

Protein (g)                  1.1

Carbohydrate (g)         9.0

Fat (g)                         3.6

Fibre (g)                      2.5

Fruit & Veg                 1.3

Mounjaro Journey (Maintenance) – Week 50 (3.25 every 5 days)

flidfit Eating Out, Maintenance, Mounjaro, Titrating dose

It’s been a very busy — but productive — week here.

On Monday morning, we made a trip to Bournemouth Airport to drop somebody off for a flight, but took the opportunity afterwards to visit nearby Mudeford, a small fishing quay on a river estuary, for a fish and chip lunch.

Although it was quite cold, it stayed dry and there was plenty going on to watch — fishermen, crabbers, a fresh fish stall doing brisk business, lots of dog walkers, and even some hardy people swimming in the sea!

We drove back home through the New Forest, where the ponies were out in force and the rhododendrons were looking absolutely beautiful in full flower. Best of all, we somehow managed to avoid any traffic hold-ups, which made the whole day feel pretty perfect.

It was a really lovely way to start the week.

One of the main things I’ve been working on recently, has been helping to plan and preparr an exhibition taking place at the start of June. The theme is a celebration of Christchurch Green — a small area close to where I live, centred around its much-loved parade of shops.

A huge amount of work has gone into it behind the scenes. We’ve been sorting through old photographs, newspaper cuttings and written memories that local people have shared with us, trying to curate everything into something that tells the story of the area and the people connected to it over many decades. It’s been fascinating, but also incredibly time-consuming, especially with looming deadlines to get everything over to the designer by Friday.

There was a lot of last-minute rejigging and, sadly, a few of my social plans had to be cancelled along the way. Still, it feels worthwhile seeing it all gradually come together. Once everything is live and available, I’ll share a link.

Over the weekend, we also spent two days enjoying the centenary celebrations for the University of Reading, which is practically on our doorstep.

Saturday was a big community festival. It was my first time attending – because in previous years I’ve always been away when it’s taken place. I thoroughly enjoyed it. The atmosphere was fantastic, with so many activities and organisations involved — drum workshops, circus skills, a children’s cycling course, live music, food stalls and countless community groups showcasing the support and services they offer locally. It was lovely to see so many people out in force to enjoy the event. I was there for well over four hours and could easily have stayed longer, although by late afternoon the temperature had dropped dramatically and I came home absolutely freezing!

Sunday couldn’t have been more different. The weather was beautiful — blue skies, sunshine and warm. We walked into town to watch the revived Rag Parade, originally organised by students around 50 years ago and brought back specially for the centenary celebrations. It was lovely seeing the procession make its way through the town centre before finishing in Forbury Gardens.

We took a packed lunch — something I was extremely grateful for after seeing the queues and prices at the food stalls! We spent several hours relaxing in the sunshine, watching Ukrainian dancers, listening to a steel band and chatting to all sorts of lovely people. One particularly moving conversation was with a young Afghan refugee who has lived in the UK for the past five years. He was only 23, yet shared with us the unimaginable atrocities he’d witnessed, losing members of his family and his experiences of coming to the UK five years previously. It was deeply humbling listening to his story and he has, and still is, making great progress in educating himself and becoming a fine young man.

You may recall the horrors of the knife attack which took place in the Forbury Gardens in June 2020, when three men lost their lives. One couldn’t help but recall the awful horror of what happened as families innocently enjoyed the day – just as we were.

I honestly can’t remember the last time I packed quite so much into a single weekend, but it was wonderful to spend so much time outdoors, to bump into friends and neighbours and to feel part of the community around me.

I’ve been enjoying some amazing salads this week — honestly, I could never get bored of salad!

Over the course of this week, I’m planning to share a couple of salad ideas and recipes, so watch this space.

For me, the perfect salad is all about variety, colour, flavour and texture — and when you can create something really satisfying without too many calories, even better!

We’ve also been enjoying regular visits from a small vixen who is clearly nursing cubs somewhere nearby.

On Saturday morning, we woke up to find her curled up asleep on the lawn, which was rather special. Poor thing looks absolutely shattered, so we’ve been leaving food out for her each evening, and she’s been returning to carry huge mouthfuls back to the den.

She’s obviously at the stage of trying to wean the cubs, and I can only imagine how exhausting it must be trying to feed both herself and a hungry family at the same time. Nature can be both beautiful and incredibly hard work!

Food-wise, I’ve been doing my best, although with such a hectic schedule, fish and chips and ice cream – it hasn’t been the easiest week. Weight-wise… here are my scores!

Weight this week: 54.7kg (8st 8lbs)
Last week: 55.15kg (about 8st 9.5lbs)
Weekly loss/gain: -0.5kg (1.1lbs)
100% – 3 months, 5 days in weight maintenance range (54-56kg or 8st 8lb – 8st 11lbs)

Mounjaro Journey (Maintenance) – Week 49 (3.25mg every 5 days)

flidfit Maintenance, Mounjaro, Titrating dose, Uncategorized

 The highlight of my week was a visit from my daughter and her boyfriend, all the way from Leeds. We don’t get to see one another often, as it’s over a three-and-a-half-hour drive, so having them here always feels extra special. Her boyfriend has recently passed his driving test, which now means he can share some of the long journey behind the wheel. They arrived mid-afternoon on Saturday, and I’d already spent a good chunk of Friday preparing food for the weekend.

I made my sticky fried beef and mushrooms again, served with baked sweet potatoes, sour cream, fresh coriander, jalapeños, black beans, guacamole and sweet chilli honey. Yes… exactly the same meal I served to our visitors the previous weekend! But it’s easy to prepare ahead of time, and everyone seemed to enjoy it so much that it felt worth repeating. I’d also ordered buttermilk pancakes and strawberries ready for Sunday breakfast.

One of my daughter’s requests for the weekend was that we visit a kitchen showroom together. She’s hoping to have her kitchen refitted and wanted some inspiration—and apparently my opinions, too! I do enjoy looking around kitchens and interiors, so it was a lovely thing to do together.

I forgot to mention that my daughter also brought her very large dog with her for the weekend — not to look at kitchens, I should add! She got him as a puppy three years ago and was told he was a Staffordshire Bull Terrier, but he’s got such a broad skull and wide jaw that he could easily be mistaken for an XL Bully. Thankfully, he has the gentlest and most soppiest nature imaginable and such a lovely temperament. He also appears to suffer rather badly with flatulence… but we can forgive him for that.

The table tennis table came out onto the patio, and a few competitive games were enjoyed in the sunshine.

As my daughter works in social media marketing, I took the opportunity to ask for help with a few video editing skills. I’ve recently uploaded another YouTube video, this one focusing on key points to help with weight maintenance after weight loss.

Strangely, the video I uploaded the previous weekend suddenly took off, reaching over 2,000 views in less than a week, making it the most popular video on my channel so far. I was genuinely blown away by that. If you haven’t already watched it, do take a look.

On Sunday, we paid my elderly Mum (Nana) a surprise visit. She’s not in the best of health at the moment, and the look on her face when we arrived absolutely made the journey worthwhile. It clearly brought her such joy to see everyone unexpectedly turn up together.

Today (Monday), we’re heading off to Bournemouth for the day. We’re giving someone a lift to the airport there, and decided we might as well make a proper day of it while we’re down that way. The weather forecast doesn’t look particularly promising, but sometimes those spontaneous little trips turn out to be the most enjoyable anyway. It will be what it will be.

My sister is also coming to work for me this week. She hasn’t been here for about a month due to holidays and because Mum has needed support attending various hospital and medical appointments. I’ve got lots of little jobs lined up for her, but truthfully, I mostly just enjoy spending time together, chatting, laughing and catching up on life.

Food this week has definitely been a little “off piste”. There’s been ice cream, treats and a few indulgences creeping in. I mostly managed to avoid the temptation of all the weekend goodies while my daughter was here… although I did enjoy a couple of cans of chilled Guinness! Sometimes life is about balance, and weekends like this are there to be enjoyed.

Weight this week: 55.15kg (8st 9.6lbs)

Last week:  54.65kg (about 8st 8.5lbs)

Weekly loss/gain: +0.5kg (1.1lbs)

100% – 2 months, 29 days in weight maintenance range (54-56kg or 8st 8lb – 8st 11lbs)

 

 

Mounjaro Journey (Maintenance) – Week 48 (3.25mg every 5 days)

flidfit Maintenance, Mounjaro, Recipes, Sweet Treats, Titrating dose, Uncategorized

There’s something very reassuring about a week that starts with batch cooking – knowing that no matter what the days bring, there’s good food ready and waiting.  The lovely warm weather we’ve been experiencing helps too!  We love salads—but not the boring kind. Forget lettuce, cucumber and tomato… we’re talking flavour, texture and something a bit more exciting.

On Tuesday, Sam and I had a really productive session. We made a courgette, feta, mint and pea crustless quiche, a batch of apricot and yoghurt muffins, a roasted butternut squash, tamarind and bulgur wheat salad, and a large bowl of grated carrot, apple, fresh mint, date and pecan coleslaw, simply dressed with lime juice. We even popped a malted fruit loaf into the bread maker, which, once cooled, was sliced and tucked away in the freezer.

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As a result, we’ve been eating very well (and very repeatedly!) for much of the week.

Wednesday brought a welcome change of pace, with Mum and my sister joining us for lunch—and it was one of those moments when all that pre-prepared food really paid off. Mum had a hospital appointment nearby, with my sister by her side. Although the appointment was mid-morning, they didn’t arrive until after 2pm, and by then I was absolutely famished—almost beyond hungry.

We sat outside in the sunshine and enjoyed a relaxed lunch together, followed by fresh strawberries, homemade blackcurrant ice cream, meringue and cream. It was one of those simple, special moments – sitting in the warmth, chatting through Mum’s appointment details and catching up on everyone’s news.

The weekend brought more social time, with a visit from my partner’s son and his young family, including his 16-month-old grandson, who is just starting to walk. He was a delight – but goodness, he kept us on our toes! Constantly on the move, curious about everything, and needing eyes on him at all times. It certainly reminded me just how full-on those early parenting years are.

In terms of my Mounjaro journey this week, I’ve really started to notice some changes.

My appetite has increased, and the appetite suppression I’d grown used to has reduced. My portion sizes have crept up, and more noticeably, the evening snacking has returned. So far, I’m managing it by making mindful choices and keeping calories in check.

One significant change is that, after around 11 months of having no interest in chocolate at all, I’ve suddenly rediscovered it. That’s been a bit of a reality check. The difference now is that I’m able to manage it—I can have a few squares without feeling the need to eat the entire bar. That awareness, built over years of calorie counting, really helps me keep things in perspective. It’s not perfect, but it’s controlled.  I’ve learned not to cut out sweet treats altogether—it’s about finding a balance that works. Everything in moderation.

I’ve continued reducing my Mounjaro dosage and I’m now down to 3.25mg every five days. I’m increasingly aware that Mounjaro may need to remain part of my life long-term, albeit at a lower dose—and honestly, I’m at peace with that. I feel so much better for the weight I’ve lost.

That said, sticking to my very limited calorie allowance is still a daily challenge, even when I’m just eating two main meals. But I keep going.

In a few weeks’ time, I’m off on holiday with my two sisters and Mum—and, of course, that brings the usual temptations of ice creams, cakes, and little treats along the way. We’ll be doing what we always do and taking packed lunches on days out, helping me stay mindful and keep things in check. To be honest, it also saves us a fortune, and having a packed lunch means we can stop and eat whenever we’re hungry or find a nice, quiet spot.

This time last year, I was just about to start Mounjaro, and I actually managed to lose weight during that week’s holiday. I’d love to repeat that—but if I come back having simply maintained, I’ll take that as a win.

Whatever happens, I’ll share it—because this journey isn’t about perfection, it’s about learning to manage my weight alongside social activities, holidays, and the ever-present temptation of food.

Weight this week: 54.65kg (about 8st 8.5lb)
Last week: 54.85kg (about 8st 8.9lb)
Weekly loss/gain:  -200g (about ½lb)

100% – 2 months, 23 days in weight maintenance range (54-56kg or 8st 7lb – 8st 11lb)

½

Courgette, pea and mint crustless quiche – 200 calories

flidfit Healthy Swaps, Maintenance, Mounjaro, Recipes, Vegeterian

It’s been a while since I’ve shared a recipe with you — and this one has quietly become a regular in our kitchen over the past few weeks.

It’s quick, easy, and wonderfully versatile. It keeps well in the fridge, can be enjoyed hot or cold, works just as well as a snack as it does alongside a main meal… and if you’re organised enough, it even freezes beautifully (though that’s a big “if” in this house!).

The combination of peas, fresh mint, and salty feta is just perfect — simple flavours that really deliver.

The courgette adds a lovely bit of crunch and texture, while also bulking the quiche out to make it nice and deep. A small portion is surprisingly filling!

Perfect to pack up for a picnic or a packed lunch.

Why not give it a go and let me know what you think?

Courgette, pea and mint crustless quiche

Preparation Time:          10 minutes

Cooking Time:                 35 minutes

Serves:                               12

Calories per serving:       200

 

Ingredients

Courgette, Raw               –   500g

Eggs, Medium                –   6 Eggs/310.2g

Cherry Tomatoes           –   6 Tomatoes/90g

Baking Powder               –   1 Tsp/2g

Olive Oil                          –   110ml

Frozen peas                    –   105g

Fresh Mint                      –   3 Tbsps/4.8g

Plain Flour                      –   120g

Feta Cheese                    –   150g

 

Method

Preheat the oven to 180 degrees.

Coarsely grate the courgette, halve the tomatoes, and chop the fresh mint.

Beat eggs in a large bowl, then mix in flour, baking powder, and chopped or crumbled Feta.

Add all the remaining ingredients except courgette and mint; stir well.

Fold in the grated courgette and chopped mint.

Pour into a well-greased shallow dish, top with the halved tomatoes, and bake for 30-35 minutes until firm.

Cut into 12 equal portions and remove from the dish as required.

Nutrition Data Per Serving

Calories (kcal)                 200

Protein (g)                       7.6

Carbohydrate (g)           9.5

Fat (g)                             15.0

Fibre (g)                          1.1

Fruit & Veg                     0.8

Mounjaro Journey (Maintenance) – Week 47 (3.5mg every 5 days)

flidfit Emotional well being, Maintenance, Mounjaro, Sweet Treats, Titrating dose

I’m not very good at doing nothing… which is slightly inconvenient when recovery demands exactly that.

It’s been a good week.

I’ve been consciously trying to conserve my energy as the effects of the concussion continue to linger. I do feel things are gradually improving, but it’s clear this is going to be a long, slow road back to 100%.

I’ve been deliberately taking things easy, using my energy for the basics — getting up, showered, and preparing meals. Sam came over for a couple of mornings, and we used that time wisely to prepare some batch salads. A firm favourite made a return: grated carrot, chopped apple, pecans, dates, desiccated coconut tossed in fresh lime juice. Simple, fresh, and full of those lovely tropical flavours that seem to go with everything.

It hasn’t all been “healthy” food — but it has all been delicious. And sometimes, that’s just as important. We made two small hot cross bun and apricot bread and butter puddings… absolutely gorgeous. A modest portion came in at 262 calories, and honestly, it was worth every single one.

On Saturday morning, we were up and out early, walking the length of our avenue alongside a handful of neighbours, collecting litter as we went. It was one of those perfect spring mornings — sunny and warm, with the gentle shade of the trees, barely any passing cars, and birdsong all around us. There’s something quietly satisfying about doing something practical together, and it was lovely to stop, chat, and catch up with neighbours along the way.

The weather has certainly helped lift things. We’ve had three days in a row of 20 degrees or more, and I’ve been making a point of sitting outside and doing very little. Not something that comes naturally to me. Sitting still is surprisingly challenging — especially when reclining isn’t comfortable and most outdoor chairs seem determined not to accommodate my rather uniquely shaped body…

My Mounjaro dose is due to drop again with the next injection, from 3.5mg to 3.25mg. It’s a small step, but this slow and steady reduction really does seem to suit me. I’m managing the urges to over-indulge, gently reminding myself that I’ve eaten enough, I’ve eaten well, and that I don’t need to fall back on the sweet, processed foods that can so easily creep in at times like this.

Weight this week: 54.85kg (about 8st 8.9lb)
Last week: 55.85kg (about 8st 8.11lb)
Weekly loss/gain:  -1kg (about 2 ¼lb)

100% – 2 months, 15 days in weight maintenance range (54-56kg or 8st 7lb – 8st 11lb)

Mounjaro Journey (Maintenance) – Week 46 (3.5mg every 5 days)

flidfit Disability, Eating Out, Eating Out, Maintenance, Mounjaro, Titrating dose

Sorry, not very many pictures this week, I’m slacking!  I don’t really like photographing meals when dining out or when we have company…

We’ve just returned from a lovely weekend away in Loughborough, where we attended the annual Thalidomide Society AGM and conference.

This year’s event was held at Burleigh Court Conference Centre, set within the beautiful grounds of Loughborough University. Before heading to the conference, we made a little detour to visit a friend who lives nearby. It was such a lovely way to break up the journey — a cup of tea, a wander around her garden, and the chance to catch up properly. It had been years since I’d last seen her daughters, who are now all grown up, and it was especially nice for Mike to meet her for the first time.

The conference itself, as always, was both interesting and reassuring. There’s something quite special about being in a room full of people who share similar life experiences. It’s a chance to reconnect, hear how everyone is doing, and swap snippets of family news that you just don’t get in day-to-day life.

That said… the hotel stay was a little more “memorable” than restful.

Our room was comfortable enough, though compact – and the bed was a double — but not the king-size we’re used to at home.  The mattress was just a little too firm.  The real challenge, though, was the duvet. It was incredibly heavy and far too warm. Add to that the steady soundtrack of doors slamming closed and voices echoing along the corridors, and sleep didn’t come easily.

I’m still taking things gently following my recent fall, and Mike had been up since 5 am, so we were both more than ready for an early night. Unfortunately, a good night’s sleep had other ideas. I battled on under the duvet for as long as I could before finally admitting defeat sometime around 2 am. In the end, I swapped it out for a rather makeshift combination of a bath towel and my jacket — not exactly luxury, but infinitely more bearable!

Needless to say, I wasn’t feeling my best the following morning.

Thankfully, the hotel staff came to the rescue and provided us with two single duvets for the second night, which made all the difference. We both slept so much better — proof, if ever it were needed, that sometimes it’s the simplest things that matter most.

On the food front, it’s been a week of simple, fresh, and very satisfying meals. Earlier in the week, I’d prepared a spread for a friend visiting for lunch — lots of fresh salads alongside a delicious savoury cake made with grated courgette, feta, peas, and mint. It’s one of those dishes that feels both light and indulgent at the same time.  It’s also very filling and to be honest, we didn’t need much more for our evening meal.

For our journey up on Friday, I’d put together some pitta breads filled with coronation chicken, which turned out to be the perfect travel food. We pulled into a service station en route, made use of the facilities, and then sat in the car enjoying a late lunch in the warmth of the sunshine — one of those simple little moments that somehow feels just right.

All in all, a weekend of connection, conversation, and (eventually) a bit of sleep — and now, back home, where my own bed has never felt more inviting.

In terms of my Mounjaro dosage, I’ve reduced it again slightly — down by 0.25mg — so I’m now taking 3.5mg every five days.

So far, it’s been a smooth adjustment. I haven’t felt particularly hungry, which is always reassuring when making a reduction. That said, I was quite mindful over the weekend that lunch options at the conference were likely to be more carb-heavy (and I wasn’t wrong — sandwiches featured quite prominently!). With that in mind, I made a conscious decision to enjoy a more substantial (cooked) breakfast, and it paid off.

On Sunday, before setting off for the drive home, I treated myself once again to a proper cooked breakfast, included with our accommodation. Not being a regular breakfast eater, a cooked breakfast always feels like a bit of a luxury — and even more so when it’s prepared by someone else. It kept me going comfortably all the way through until our evening meal. Moments like that really do remind me how helpful it is to plan ahead and work with my appetite, rather than against it.

Weight-wise, I fully expected the scales to creep up a little on Monday. A weekend spent mostly sitting — whether in conference sessions or in the car — combined with a touch more indulgence than usual, would normally point in that direction. Less movement, different food choices… it all adds up.

As always, the scales tell their own story… and these are the results. I really am not too concerned with the gain as I know it is the result of my weekends overindulgence. I’m confident most (if not all) of it will be gone by next weeks post.

Weight this week: 55.85kg (about 8st 11lb)
Last week: 54.75kg (about 8st 8½lb)
Weekly loss/gain:  +1kg (about 2½lb)

100% – 2 months, 9 days in weight maintenance range (54-56kg or 8st 7lb – 8st 11lb)