Karen Thompson, a multi-award winning Weight Watchers Leader, looks at dieting with no more excuses this month.
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
WHERE DID January go? More importantly with the dark nights and snowy weather hitting us and the aftermath of Christmas, has your New Year’s resolve for a healthier lifestyle been packed away with the decorations?
If so, why not dig it out and make February a time for a fresh start. My members lost 63 and a half stone in January but are not resting on their laurels.
Time to ditch those excuses, whatever your lifestyle or dietary requirements. With a little planning and making some small changes each week you can make a great impact on your health and well-being as well as shedding the pounds.
Re-evaluate your portion sizes (a good tip is to use a smaller plate), give your kitchen cupboards and fridges a makeover, clear out any festive leftovers and stock up with lots of fresh, seasonal fruit and vegetables.
Look for some filling, healthy recipes and spice them up for a bit of extra flavour. The simple frittata recipe below makes a great lunch served with salad and tastes just as good served hot or cold.
It’s a fact that exercise makes you fitter, healthier, helps you sleep better and even live longer so plan to get those legs moving and clock up some extra steps.
Don’t let the weather hold you back – try ‘housewalking’, moving around at home is just as an effective way of increasing your steps and combined with a healthy diet plan will help you lose weight.
February is traditionally the month of love so why not help your heart and ditch those excuses.
CURRIED POTATO & SPINACH FRITATTA (gluten free, vegetarian) serves 4 (6 pro points per serving)
Put 500grms peeled, cubed potatoes into a pan of boiling water with half tsp of turmeric and cook for 10mins until tender, then drain.
Meanwhile spray a 23cm frying pan with cooking spray and fry a bunch of spring onions (sliced) for 2-3 mins.
Add the potatoes, 1tsp cumin seeds and half tsp of mustard seeds and cook for 1-2 mins until coated in the spices. Add 100grms young leaf spinach until slightly wilted.
Preheat the grill. Beat six eggs, season and pour over the potatoes and spinach, shaking the pan to level the contents. Cook over low/medium heat for 7-8 mins until eggs are mostly set.
Pop the pan under the grill for 2-3 mins until the top is set and golden. Leave to rest for 5 mins before cutting into wedges and serving.
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