Diet diaries: Incredibly creamy cheese sauce

It's been six weeks now and this new way of eating has become a way of life in our home, although I doubt I will never crave sweet things again! It really has been the only diet that I have stuck to because I can eat delicious food and I am never hungry, although my weight hasn’t decreased much yet. I feel better, sleep better, have more energy and my sugar levels are more controlled.

I try to remind myself that I started the diet to eat more healthily, but it would be jolly nice if the scale moved a little. My husband nearly weighs the same as me now and I can't deal with that! In the meantime I leave you with a recipe that's so easy to do and is the ultimate comfort food to eat with a roast chicken or on its own. It somehow satisfies any pasta craving that you might have.

CREAMY SPINACH AND MUSHROOM BAKE

Blanch some baby spinach. Fry torn large brown mushrooms and chopped bacon in olive oil. Add a few chopped garlic cloves and chopped red chilli. Season. Place the spinach and mushrooms in a casserole dish or baking dish. Heat 2 cups cream and add 4 cups Cheddar cheese, or half Cheddar and half Parmesan. Stir until the cheese has melted and season with ground nutmeg and salt and pepper. Pour the sauce over the spinach mixture and pop in the oven for 20 minutes or under the grill to brown.

The cheese sauce recipe comes from Tim Noakes’ Real Meal Revolution – I’ve used it a lot and it’s delicious!