Weight Watchers: Feeling marvellous this March

karen thompson
WEIGHT WATCHERS: Karen Thompson

Karen Thompson, a multi-award winning Weight Watchers Leader, looks at how to get your engine revving.

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

WITH ALL the press on health issues of late I think more and more of us look at our lifestyles and try to eat more healthily, move more in our day-to-day lives and generally want to feel the best we can.

One thing which is on the up is Type 2 diabetes but losing just 5 per cent or 10 per cent of your body weight can reduce the risk.

Obviously the government are making us more aware of how bad sugar is for us so why not cut down and make March the month to feel marvellous.

Added sugar is the single worst ingredient in the modern diet and contains no essential nutrients so is just empty calories. Checking labels on food can be a real positive step to good health.

It’s surprising how just cutting down on something like that and moving more every day can make you feel so much better.

Check your portion sizes too. Your stomach stays pretty much the same size through adult life so eating less won’t shrink it but it does help reset your appetite thermostat so “if one more matters have one less”.

With St David’s day around the corner why not experiment with Wales’s national symbol –leeks. The trick to bring out their very best flavour is to sauté them slowly until they soften, not colour.

CHICKEN, LEEK & CIDER PIE – serves 4 (9 Smart Points per serve)

  • Heat 1 tsp olive oil in a pan until hot then lower heat and cook 1 sliced leek and 250grms sliced mushrooms until soft, remove from pan and set aside.
  • Reheat the pan and brown 450grms diced chicken breast. Return the vegetables to the pan and add 400mls dry cider and a crumbled chicken stock cube. Bring to the boil then simmer for 15 mins.
  • Remove from heat and add 2 tbsps half fat crème fraiche. Meanwhile add 750grms sliced potatoes to a pan of boiling water, cover and boil for 5 mins, drain and set aside.
  • Spoon the chicken mix into a 2ltr baking dish and arrange the potatoes on top, brush with a tbsp of melted low-fat spread and bake in the oven at Gas Mark 6/200C (180 fan) for 25 mins until golden. Serve with steamed green veg.

 

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