Weight Watchers: Activate your autumn

Karen Thompson, a multi-award winning Weight Watchers Leader, offers some tips on how to activate your Autumn.

karen thompson
Karen Thompson

Karen runs meetings at Saddleworth Rangers Rugby Club, Shaw Hall Bank Road, on Tuesdays at 6.30pm. To find out more call Karen on 07970 370336 or email KThompson@weight-watchers.co.uk

AS WE into Autumn my meetings are already busy with people committing to losing a stone before the next big holiday period – Christmas – and I’m sure a lot of you would like the idea of that too.

Eat less + move more = weight loss! If only it was that simple!

We have to make behaviour changes to make sure we keep it off.

This month marks World Health Week and also World Heart Day so whether you want to lose weight or not it’s a great time to look at your eating habits and see if you’re making healthy choices.

Check your portion sizes, make sure you’re including lots of fresh fruit and vegetables in your diet and could you swap some sugary, fizzy drinks for water perhaps.

Try to avoid doing without certain food categories as you need to include all of them to get all the nutrients your body needs to be healthy.

Plan in some tasty recipes – losing weight doesn’t have to mean eating boring foods. Why not try the really tasty soup below.

Finally as the nights draw in and the temperature is cooling don’t fall into the trap of becoming that coach potato. Wrap up and still get those healthy steps in on a daily basis.

 

SPICED CARROT AND SQUASH SOUP
(serves 4 – 1PP per serve)

  • Spray a lidded saucepan with cooking spray, heat and then add 300grms chopped carrots, 400grms de-seeded and chopped butternut squash and 1 tbsp of medium curry powder. Stir fry for 3 mins,
  • Add 1.2 ltrs of hot vegetable stock, bring to the boil and simmer for 20mins. Liquidize till smooth.
  • Heat 2 tsps olive oil in a frying pan and cook 2 thinly sliced red onions over a medium heat for 5-10 mins until golden and crispy.
  • Stir in 1 tsp black onion seeds, half tsp cumin seeds and cook for a minute.
  • Serve the soup topped with the onion mixture.

 

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