Yippee, shark. 
I lost almost a pound this week and another cm around the waist. Considering it was my third week, it's not bad.
I'm not sure where they have found the funds
Almost certainly from an extension on overdraft (O/D) or a new bank account with a new overdraft,durham! I've recently finished paying Dd's first O/D, only to start on a second! 
Enjoy your walk. I had planned for a walk around our farmer land today but it's too horrible and cold. I'll venture later into the hills near me and forage for nuts, if it calms down.
Quick Bread
30g ground almonds
7-10g ground flaxseed
15g butter -melted
1 egg
1 pinch of bicarbonate of soda
1 pinch of salt
mixed seed: poppy, sunflower... (optional)
Mix all in a mug, into the microwave for 1 to 1 1/2 minutes. Turn the bread onto a plate and cut into wheels.
Mince and Spinach Roulade I think quorn mince would work, shark
500g mince of choice (I used beef last night)
2 eggs
100g parmesan, grated
500g spinach (frozen is much cheaper) or beets/chard
~ 1 tbs of fresh/frozen herbs of choice ( I used Majoran, oregano and thyme)
a little grated nutmeg
Salt and peeper
2 capfuls wine
1 clove garlic
Olive oil
2 sheet of greaseproof paper (~30x40 cm, roughly the size of a baking tray)
-Cook spinach in some olive oil and garlic, drain and let it cool.
-In a bowl mix using your hand, the mince, ~1/2 the parmesan and the other ingredients, until it becomes sticky (ie it holds together as big meatball). It should only take a couple of minutes.
-Roll the mince between to sheets of greaseproof paper until it's a rough rettangle.
-Remove top sheet of paper.
-Spread the spinach evenly, leaving a thumb thickness clear around the edges.
-Sprinkle the rest of parmesan evenly over the spinach.
-Roll the roulade using the greaseproof, like if you were making a swissroll or sushi.
-Pinch close the 2 open ends.
-Brush olive oil on the visible part of the roulade and paper.
-Holding the paper at the corners, gently lift the paper allowing the roulade to roll towards you and further in on the paper.
-Brush the underside of the roulade with olive oil.
-Roast until golden brown and a crust has formed (160C-180C).
-Rest for a few minutes before carving.
Notes
- I have never used quorn but I imagine it to be very lean, I suspect it will need some suet.
- As we are not using bread crumbs, the wine is important to stickify the meat. If you don't have wine, a mild tasting vinegar will do the trick.
- If the meatball feels too wet, put it in the fridge for 1/2 hour, before rolling
- Parmesan is expensive in the Uk, so it can be left it out from the mince and a different cheese can be grated over the spinach instead.
- For a more festive or decadent version add a little chopped sundried tomatoes (watch the carbs) and few pine nuts to the spinach.
Mushroom and tomato 'chutney'
Whilst waiting for the roulade to cook...
3-4 salad tomatoes
300g mushrooms of choice (I used a mix of colsed-cup and oyster)
Salt and pepper
Olive oil
Lay sliced mushrooms on a baking tray, add a sprinkle of salt and pepper and bake. They are cooked when you can smell them!
I cook them in batches and then set aside, they'll warm up later with the hot tomatoes.
Whilst the roulade was resting, I popped the tomatoes in the oven until their skin has started to peel. I then peeled the tomatoes using a pair of tweezers, chopped them and added them to the mushrooms. I dressed the lot with olive oil, salt and a little chopped parsley.