FitFriday, FatFriday XVI. Smallish bump, happy baby?


Hoping so, anyways. Getting to that point where everyone who hears I’m at almost 30 weeks does a double take. I’m not exactly teeny. Seen smaller bumps in my age group just paranoia-browsing a little. But reactions are starting to mess with me. Jon keeps reassuring me that the bump will grow and/or the next scan on Tuesday will show the baby is strong and healthy. Well, he sure kicks like he is, anyway!

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Doesn’t help much that the midwife said I was measuring a few weeks small last time, though…


I found out that it isn’t only diabetes that shrinks a baby’s hippocampus in the third trimester, but pretty much all junk food habits. So after taking it easy in an effort to “correct” the bump, it looks like I’ll be ramping up the strictness for a bit. Perhaps if I control my blood sugar enough I can reduce or eliminate the risk of my son inheriting some form of bipolar. Which would be awesome. The less rubbish he has to deal with the better.

So it’s root veggies, greens, plenty of protein, getting shot of the last remnants of dairy, healthy fats and the odd bit of home-made bread. Essentially back to clean eating 101 for the next ten weeks or so.


Still been busy in the garden and the likes, but Jon thinks I’ve calmed down enough to get back to weights. Which is just as well, because they were starting to drop. Pretty angry at myself about that, but on the other hand I am pregnant, so perhaps it’s expected I won’t be throwing the better part of my body weight around every day.

Hopefully I can either build back up now, slam the weights once I’m recovered from childbirth, or do a bit of both and get back on track ASAP. Not that I’m looking any less muscled, but any drop in physical power concerns me.


Proofs. Guns (and triceps, deltoids, quads and calves] still there, just no ammo apparently.

Then again, perhaps the muscle is the main reason for the small bump. Compression or something? If that’s the case I’m unsure whether to take it easier or to keep working out. The scan will give me some idea.

How did your week in fitness go?

Recipe Corner: Smoked Haddock Pie.

This is to die for. So happy with the results!

Recipe based off one in my “POTATO” book.

A book so beautifully succinctly titled couldn't be anything but perfect.

A book so beautifully succinctly titled couldn’t be anything but perfect.

The original recipe.

The original recipe.

When we realized we had smoked haddock, new potatoes and enough milk to drown them in, Dad mentioned it would be an awesome dish to make. What with his having a poor appetite lately (only having half a pancreas and all that), I’ve been trying to get a solid meal for him every day, so this sounded as good as any.

We lacked a couple of ingredients and I made some adjustments and substitutions, but it was awesome, so here’s my adapted recipe.

Smoked Haddock and New Potato Pie

(Serves four.)


-4 fillets of smoked haddock

-450-600g of new potatoes

-2 small onions, halved

-500ml skimmed milk

-100ml double cream

-75g instant mashed-potato / 50g corn flour / 35g rice flour

-3 lime leaves

-20 cloves


-black pepper

-Parmesan cheese


(Warning: LOTS of washing-up.)

-1 deep saucepan

-1 small pot

-1 colander

-1 ceramic oven-dish or large oven-proof pot

-1 chopping board and knife

-2 forks


1: Take your fish fillets. Place them in a pan and cover them with the milk.

fishpie2 (2)

2: Take your onion-halves and stab them full of cloves.

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3: Add the onions to the milk and simmer the fish for 15-25min. (The book says 5, but ours wasn’t flaking by then.)

fishpie2 (4)

4: Slice the potatoes about 1cm in diameter. They’re better not peeled, but ours were greening and green potatoes are slightly toxic.

5: Simmer the potatoes in the pot, in lightly salted water until tender.

fishpie2 (5)

6: When the fish is cooked, take it from the milk with a spoon or spatula that has holes in it.

7: De-bone and flake the fish. Remove the cloves from the onions and dice them.

8: Spread the fish and onions along the base of the oven-dish.

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9: Simmer the milk the fish was cooked in for 10min.

fishpie2 (7)

10: Add the thickener and the double cream and stir until thick.

11: Mix-in the sage.

12: Alternately layer the potatoes and the sauce. Add a sprinkle of pepper and Parmesan over the potatoes.

fishpie2 (8)

fishpie2 (9)

13: Place the lid on the pot (or cover in foil) and bake in the oven for 25min at 200C.

14: Uncover the pot and bake for a further 5min, until slightly golden on top.

fishpie2 (10)

fishpie2 (11)

It probably could have done with some green beans and some crunchy bacon on the side, but this is how we had it and we’re quite full.

Bonne chasse and bon appetit!

Wonderful Wednesday Wok. Stir-fry, Meatloaf, Oats.

I finally seem to be getting somewhere with that painting. It’s redone and currently being framed so I can take it to the gallery. Fingers crossed, I’ll be able to sell it.

The chicken run and coop are also almost entirely dusted and scrubbed. Next the fungicide and the wood-sealer and then it’ll be ready to set up.


Now, onto the WWW. This week I decided to make him several of his favourites. He enjoyed the meatloaf, despite the fact we were using hellmince in it, so he got some of that for his meat. He likes beansprouts and peppers, so I made him a spicy vegetable stir-fry to go with it. Some potatoes for extra starch. And, as he likes oats a lot too, I made him some oat-based biscuits, pretty much flapjacks. True love is making someone delicious food they love which you can’t share because it would make you ill and being happy they’ve got delicious food they love. :p


So, three recipes again.

Recipe 1: Meatloaf.


This recipe will work with even mince from less appreciated cuts, that’s fairly flavourless or that has minced offal mixed in for a micronutrient boost.


-500-800g of fatty mince

-6 eggs

-2 peppers

-1 large onion

-4 tbsp flour (any kind)

-paprika, salt, pepper, herbs, onion powder and chilli to taste


-baking tray



1: Put the mince in the tray. Don’t bother to grease it, it should do this itself. Take a fork. Smash the raw mince until it’s more of a paste than a mince.

2: Finely dice the pepper and onion. Mix them into the mince.

3: Add the eggs one by one and stir them in until the mass is even and thick.

4: Add the spices and stir them in.

5: Slowly sift the flour in, pausing to stir so no lumps are formed.

6: If the mix is still stiff to stir, add another egg, melted butter or water.

7: Pre-heat the oven at 200C.

8: Place the meatloaf in the oven (perhaps with a few small potatoes to bake around the side) for 15min.

9: Turn the heat down to 180C and cook the meatloaf for a further 40min.

10: Leave to rest for a few before slicing and serving.


Recipe 2: Spicy Stir-Fry.


When I first mentioned that I was making a stir-fry for the Wednesday Wok, Jon was disappointed. He commented that a “vegetable stir-fry doesn’t sound like it has much meat in it”. He warmed up to the idea when I mentioned the meat was going in separately. He also likes beansprouts a lot, so I got them for him and wanted to use them yesterday.


-1 medium-size carrot

-1 pepper

-1 small onion

-150-200g beansprouts

-10g butter

-1tsp chinese 5 spice

-2tsp mixed herbs

-paprika, chilli, salt, pepper and thyme to taste


-1 large wok or frying pan


-cutting board and knife

-vegetable peeler


1: The only proper way to stir-fry carrots is to slice them finely. If you don’t have a fancy-named tool like a spiralizer or a saladshooter, then you can just use your standard hand-held potato peeler. Slice the carrot as though you were peeling it to the core. If the bits are too long, you can always shorten them by chopping them next.

2: Slice the pepper and onion into long thin strips.

3: Heat the butter in the wok/pan and add the stronger spices.

4: Add the sliced vegetables and cook on a high heat (Gas Mark 6) for 5min.

5: Lower the heat a little (Gas Mark 4 or 5) and add the beansprouts, 5 spice and herbs.

6: Cook for a further five minutes before removing the wok/pan off the heat.


Recipe 3: Chocolate Oaty Bites.


Jon likes oats. A lot. So I asked him what he’d want in a sort of flapjack. The answer was: honey, chocolate, maybe seeds and eggs if I could. Sadly, the heat at which I was working the mix meant no eggs, but the rest went in just fine.


-300g porridge oats

-1 cup warm water

-4 tbsp honey

-40g dark chocolate

-75g mixed seeds


-mixing pot


-baking tray


1: Mix the oats with the warm water until a sort of chunky porridge has been made.

2: Stir-in the honey.

3: Crush the chocolate into small pieces.

4: Stir-in the chocolate and seeds.

5: Grease the baking-tray.

6: Either spread the mix out on the tray to be cut up later for square flapjacks, place it into round cupcake trays for round snacks or serve it onto the tray in tablespoonfuls to make small biscuit-like pieces.

7: Bake at 150C for 30-40min.

8: Leave to cool before eating.


And that’s what Jon got for lunch today. 🙂


The Wonderful Wednesday Wok (And Not-So-Wonderful Stomach Bug)

So, I prepared a proper packed lunch for Jon today, as I had planned. Sadly, neither of us had planned that he’d get one of the stomach bugs that are doing the rounds. He did. He managed the potato with butter and a bit of salad before he had to quit. Fortunately, he isn’t vomiting and keeping warm seems to help. Also fortunately, my robust immune system seems to have endured whatever he’s carrying, as I’m well enough to look after him (although we’re both hoping he’ll be better for tomorrow).


That in mind, here’s the lunch I packed for him.

Lamb Burgers.

I decided to see how far I could stretch a 470-500g pack of minced lamb by making it into burgers. Seeing as around 100g is the minimum for how much meat should be in a meat-meal without eggs or dairy*, I settled on making 5 lamb burgers.

*I then included eggs anyway, but I was committed to making five by then.


-500g minced lamb/mutton

-300g boiled/mashed potato

-2 raw eggs, beaten

-1 onion








-1 pot or mixing bowl

-1 fork

-1 baking tray

-a willingness to get your hands messy or a rice-ball-forming device


1: Mash the potato.

2: Mix the potato and lamb together.

3: Add the seasoning.

4: Carefully fold in the eggs.

5: Mix until the consistency is even.

6: Take 1/5 of the mix and shape. (Ball, burger, square, Hello Kitty, whatever you fancy.)

7: Make a small indent in the top of the burger. This is so it cooks evenly and doesn’t grow a bulge in the middle.

8: Place on a lightly greased tray. Repeat for all the other burgers.

The sheer size of the beasts. My hand as reference.

The sheer size of the beasts. My hand as reference.

9: Bake in the oven at 160C for 35-50min.

10: Serve with something green.


As the lamb was £2.60 for 475g, this worked out as around 60-65p/burger, including spices.

The rest of his lunch included about 300g of baked potato with 20g of butter and a salad that was a small carrot, a pepper and lamb’s lettuce. I added a Nakd bar for his pudding, as we’d got up late and I didn’t have a chance to whip together something creative.




Sadly, he only managed his break-time fruit, the potato, the Nakd bar and a few bites of salad before he felt to unwell to eat anything. Something tells me he’ll be staying home tomorrow. 😦 Any good-wishes, prayers and good-luck charms welcome.