Cruise day 95 – PV

Morning weigh-in: 93.3kgs

  • Daily LOSS 0.8kgs / 1.76lbs
  • Total lost 19kg/41.8lbs

Watercheck – 1.6l


  • oatbran porridge
  • 2x microwaved eggs
  • Cup of tea


  • 1/2 Nando’s chicken, with the skin taken off


  • Fajita sans wrap, with:
  • 2 chicken breasts made with HOME MADE FROM SCRATCH Fajita seasoning, adapted from this recipe over at ToastedSpecial – a blog which is increasingly catching my eye.  I used granulated sweetener instead of caster sugar, and three teaspoons to this mix rather than 2.
  • 1/2 capsicum, a few cherry tomatoes, 2 teaspoons of creme fraiche, and tiny bit of grated cheddar (I’d been cooking all evening and couldn’t be bothered grating babybel) and two teaspoons of salsa.

After dinner snack

  • Some of those incredible ham-crisps, as recommended by Lauren and Claire from the recipe at My Dukan Diet (I totally love that site). Wow.  Pretty good.  My friends all tucked in too.


  • 4 hours walking in town shopping, probably 45 minutes of that at a brisk pace

Oooh, yeah, and we’re nearly back on track! It was a good day, as well as being a busy one – I feel like I walked all over town, doing essential shopping bits.

The home made fajita mix went down a treat with J and the two friends who came round to visit.  The only things I thought it would be hard to get hold of were the chipotle powder and the Mexican oregano – but it turns out there’s a Spanish/Mexican goods store on the other side of my block, not 3 minutes walk away – Lupe Pinto’s, for the Glaswegians and Edinburghers.  Glasgow has a Lupe Pinto’s too.  Easy as.

In order to get as smokey a taste as possible, in addition to the smoked chipotle powder, I also used smoked sea salt and smoked paprika.  It definitely worked.  However, in order to more perfectly replicate the Old El Paso Carb-Laden Fajita Mix, I think the recipe might need a little ginger, and perhaps something to give it a little “zing.”  The ingredients on the packet mix have “acidity regulators (citric acid, acetic acid)” – does anyone know how this would affect the mix?

I think I’m going to have to ask my tame Biochemist/person-who-knows-everything-about-how-science-works-in-the-home, Dr My Mum – but if anyone else with a science/industrial culinary background knows, feel free to chip in.  Should I use citric acid in my Fajita mix? Will it affect the taste enough to be useful? I think I can get it at my local wholefoods store.

5 responses to this post.

  1. Sounds like an awesome day of food Charlotte! Wish I was eating at your house 😛


  2. Posted by Sara on September 19, 2010 at 1:19 pm

    A great day!

    Acetic acid – main taste thing in vinegar, I likes! Malt and balsamic vinegar have their own bit of classiness. Citric acid is one of the acids in fruit – like lemons and limes.
    Both add their own taste, and enhance flavours in general.
    They can counteract a soapy taste that packet foods can have.


    • OK… Do both acetic and citric acid come in powder form? What I’m aiming to do is pre-mix my fajita flavouring, cause there’s a LOT of spices that need to be added together and ground up in the mortar and pestle – I’d not want to do that EVERY time I want fajita seasoning.

      Thankyou for the advice! 🙂


  3. Well done, Charlotte… you are again moving in the right direction.
    Beware of citric acid…it inhibits ketosis.
    I think that is why you are allowed a dash or a few drops and not to drink lemon juice!!! Perhaps also why you are allowed diet coke and not diet lemonade!


    • Oooh, thanks for the tip, Abi. I didn’t know that. Diet Coke contains citric acid, but it must be in small enough doses that it’s not too bad – I can drink 1.5l of the stuff at the cinema, and still have good loss the next day.

      The fajita spice mix is pretty good as it stands now, I guess I can do without citric acid. I might have a think about acetic acid though – Dukan is all in favour of balsamic vinegar, which is loaded with acetic acid. I wonder how he feels about malt vinegar…


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