Morning Readers! What kind of week have we all had?We've had two beautiful spring like days so let's hope the bad weather is behind us.

I'm pleased to say I've actually had a much better week. I'm still struggling with this flu virus/illness but I've made myself eat this week.

Rather than skipping meals and picking at other meals, I've made myself eat and I lost an amazing 5lb.

It just goes to show that losing weight really isn't about starving yourself or living off a lettuce leaf and a couple of slices of cucumber. You can eat fantastically well, not be starving and see fabulous results on the scales.

I know I still have a long way to go before I reach my goal, but I'm getting there and although it may be a slow process, I will get there.

Have you identified the times you're likely to fall off the weight loss wagon?

My friend and I were thinking about this the other week. After discussing it, I realised that I tend to get the munchies when I knew my husband was working a longer shift at work.

On a Sunday, he works an extra two hours compared to his normal weekday shift. For some reason, this always seems to be the day I want to eat more and also the day I'm more likely to fall off plan. I've learnt to combat this by making sure I have healthy and tasty snacks in place to stop the self sabotage. It really works too.

One of the things I like to have in place is the Chick Pea Dahl Loaf or the Breakfast Muffins. It really does stop me from wanting the naughty things that I used to snack on.

What's likely to cause your self sabotage?

What are you going to do to combat those times?

Fish Cakes (with a zesty mayonnaise)
Serves 4

Ingredients 
255g/9oz celeriac
1 red pepper and 6 spring onions
600g fresh skinless and boneless cod fillets
2 tsp grated garlic and 1 tsp grated ginger
200g/7oz pot fat free natural fromage frais
5-6 tbsp freshly chopped coriander
salt and freshly ground black pepper
Fry Light
1 small cucumber 
1 tsp each ground lemon and lime zest
A dash of Tabasco

Method

1. Prepare the fishcakes: peel and chop the celeriac; de-seed and chop the pepper; finely slice the spring onions; cut the fish into chunks.

2. Cook the celeriac in boiling water until tender. Drain and transfer to a food processor with the red pepper, spring onions, cod, garlic, ginger, 1 tbsp fromage frais and coriander, season and blend until smooth. Cover and chill for at least 30 minutes.

3. Preheat the oven to 200°C/Gas 6. Divide the fish mixture into 16 portions, shape into 'cakes', place on a baking tray sprayed with Fry Light and bake for 20-25 minutes or until cooked through.

4. Finely chop the cucumber and combine with all the remaining ingredients to make the mayonnaise. Season well and serve with the fishcakes.

You could always replace the cod with salmon or even a mixture of salmon and prawns. You could even serve them as a starter with a salad or with Slimming World Chips and salad as a main course.

Have a great week and I'll see you lighter next week, Love Wendy xxx