Lifestyle

Weight Watchers: How to stay healthy and enjoy the summer

Aimee Belmore July 24, 2015

Karen Thompson, a multi-award winning Weight Watchers Leader, looks at how to stay healthy and enjoy the summer.

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

SUMMER MONTHS mean lighter clothes and swimsuits, which can be a great incentive to stay in control of our weight.

But they can also be a tough challenge when it comes to losing weight or just maintaining a healthy lifestyle as the lighter nights and warmer weather leads to more social occasions.

So here are a few tips we share in our WW meetings:

  1. Summer months create the perfect opportunity to be more active so why not try a new exercise like riding a bike or simply plan in more walking.
  2. In winter we tend to lean more towards comfort foods but in summer there is a greater range of seasonal choices to create more healthy dishes. Make sure your kitchen is stocked with lots of healthy fruit and vegetables.
  3. Stay hydrated – our body is two-thirds fluid, which means staying hydrated is key to staying healthy. Aim to drink eight glasses of fluid a day and make most of them water.
  4. Reduce your salt intake and add spices or low fat dressings to your food to add extra flavour without damaging your health.
  5. If you’re eating outdoors go for lean proteins and fill up with tasty salads and fresh fruit kebabs.

These two recipes make a great accompaniment to BBQ foods:

Blue Cheese and Pear Salad (3 Pro Points)

  • Arrange 1 shredded Little Gem lettuce and a handful of watercress on a plate.
  • Toss 1 thinly sliced pear in lemon juice and add to the leaves.
  • Crumble 30grms Danish Blue or Roquefort cheese over the top and sprinkle a handful of pomegranate seeds on the top.

 

Fennel Roasted Peppers (0 Pro Points)

  • Preheat oven to Gas Mark 6/200/ fan oven 180. Halve and de-seed 2 red peppers, thinly slice 1 fennel bulb and 1 red onion. Place on a baking tray with 4 whole garlic cloves and 8 cherry tomatoes.
  • Spray with cooking spray, scatter 2 sprigs of thyme over, season and roast for 30 mins until softened and charred.
  • Remove garlic, squeeze out the flesh and mix with 1 tbsp balsamic vinegar.
  • Fill the pepper halves with the veg and serve drizzled with the dressing and a few rocket leaves.
  • ENJOY!