The Joy of Easter Leftovers

So how many Easter eggs did you scoff this weekend?  Once the bunny had done his work we had a bowl full of mini eggs on the kitchen table.  We have a democratic rule means that all spoils of the hunt are pooled into a central stash.  And while this means that no one runs off with the lion’s share of mini eggs it does make for a dangerously tempting display.  Especially the candy-shelled ones that don’t even have a fiddly slip of foil to slow you down.  Just pop and go.

Add to that the hot cross buns – such a favourite in our house that we had our names down on a batch at the bakers at least twice over the weekend.  And then just four lazy days, plenty to drink and a few breakfasts that went on a round of toast or six too many.

So how does that leave me on Tuesday morning?  Well, if a decent sized Easter egg gives you a thousand sugary calories that turn easily to fat, it’s no surprise that I’ve put on a good few pounds this weekend.

But that’s what Easter’s for.  And with the short working week there’s a clear (and happily limited) window to put it right.  I’m straight back into a Fast day today.  Yes, it’s tough.  Just the old bran and yoghurt for breakfast.  I’m drinking lots of tea and water.  I’ll have just a tiny snack at lunch time and take a good walk. 

But tonight there’s something to look forward to.  We’ve got cold lamb in the fridge, thanks to the leftovers from Easter Sunday (you can keep cooked lamb in the fridge for two or three days) and I know exactly what to do with it.  Lamb can get quite greasy when it’s cold so it’s not the most versatile of leftovers.  The classic is a shepherd’s pie but that’s not going to help me fast.  I’m just looking for an high protein, low calorie tasty snack to get me through a Fast day evening.  So here’s what makes the Diet Groove work so well: lamb shawarma can be diet food!

Tonight, I’ll strip the rest of the lamb off the bone and mix it with a bit of harissa.  Then I’ll mix some spices - ground paprika, cinnamon, cumin, allspice, turmeric, cayenne, and a good few twists of black pepper.  I’ll prepare some chilli yoghurt on the side (nothing more to it that– a chopped red chilli stirred into a couple of spoonfuls of zero-fat yoghurt).  Then I’ll fry the lamb in a little oil (it might not even need any) and a couple of bashed up cloves of garlic.  This is just to heat up the meat, get the fat melting and perhaps crisp it up a little at the edges.  Be careful not to overcook it though – you don’t want it to dry out.  Finally, I’ll dig around for some fresh parsley or coriander, or we might still have some fresh mint left over to add a little garnish of green.


Will x