IN THE POT | (MFM) HOMEMADE BAKED BEANS

Yesterday morning we went for our first session with the Personal Trainer (PT).  I had organised the PT sessions because I really need to start toning in an attempt to get rid of this excess and flabby skin that I’ve accumulated in the weight loss since the surgery.  I’ve lost 50kgs and gained a whole new appreciation for the saggy baggy elephant.  I still have another 15 – 20kg to go so I’m looking for some extra help in moving that.

HUBBY is also coming to the sessions which is awesome.  I love working out with him because it’s always a laugh and I feel like we can both really push each other and dig deep when we need to.

I had a really good session, although it’s the first time in a very long time that I have felt like I was going to spew from working out.  I think the cold air on my lungs combined with the increase in output just had me struggling.  It was great, but it had me worried for awhile there.  (No one wants to lose their dinner in front of a stranger!)

I talked to the trainer about the fact that I’m doing c25k and he recommended that we set the Canberra Times Fun Run as our first goal.  I was like “say what?” but after he explained it all I feel like it’s a great goal to set.  We also talked about the Sydney City to Surf which I’d also really like to do.  (Although I think he’s talking about me running the Canberra Times Fun Run and I’m talking about walking the Sydney City to Surf!)

So it was a really positive session.   We have sessions booked for Monday and Friday each week with our long term goal being to get to one PT session a week and attending 2 of their boot camps during the week instead.  I’m also going to keep up with the c25k plan.

I’m really enjoying c25k although being sick last week has put me a week behind so today I’m going to start back on Week 3 Day 1.  Which is easier typed than done today as I’m feel the post workout soreness this morning.  But I’m sure getting back on the treadmill will be good for working this soreness out of my system.

As yesterday was a Monday we did a Meat Free meal for dinner.  I decided to go with an old classic that I always eat out of the tin but decided to make from scratch this time instead; Baked Beans.  I was a little skeptical about how they’d turn out but I was pleasantly surprised.

I also came home at lunchtime and started the bread making process so that when I’d finished work I could come home and put bread on to bake.  The fresh bread was awesome with the Baked Beans.  I made two bread rolls and a loaf from the one mixture.  (I used this recipe for the bread.)

When I served I also sprinkled some grated cheese over the hot Baked Beans to give it a little bit of a lift.  It was really enjoyable, although I did miss the eggs, hash browns and sausage that I normally have when I have Baked Beans.  HUBBY really enjoyed it which was great.

So all-in-all a great day yesterday, here’s hoping today is more of the same!

Homemade Baked Beans

500g dried haricot or navy beans

2 onions

1 cup of water

3½ cups tomato puree

3 tablespoons tomato paste

1½ tablespoons mild-flavoured honey

3 teaspoons vegetable stock powder

1.  Cover the beans with cold water (at least 3 cm).  Leave to soak overnight.  The next day, drain off the liquid.  Cook for 15 minutes in boiling water.  Drain.

2.  Peel and finely dice the onion and place in the slow cooker with the beans, 1 cup of water, tomato puree, tomato paste, honey and stock powder.

3.  Place lid on cooker and cook for 4 hours on High or 7 hours on Low.

Note: For variation, add a smoked ham hock to the cooker along with the rest of the ingriendents for a lovely rich, meaty sauce.  Extend the cooking time on Low to 8 hours if you do this.  When ready to serve, remove the hock from the cooker, take the meat from the bone and return it to the baked bean mixture.

Source: Slow Cooker by Sally Wise

Tip: We couldn’t find haricot or navy beans so we used tinned white beans and cannellini beans instead.  This meant we didn’t have to soak them or cook them prior to using them.