Karen Thompson, a multi-award winning Weight Watchers Leader, looks at leaving dieting to choice not chance.
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
Award-winning Weight Watchers Leader Karen Thompson looks at leaving dieting to choice not chance
AS I write this column I have just heard of the death of our founder Jean Nidetch at the great age of 91. Her vision over 50 years ago has changed the lives of millions of people, myself included.
It’s over 13 years now since I decided to tackle my weight problem and I successfully lost and kept off three stone – Weight Watchers’ mantra of changing your relationship with food for good has worked for me.
With that in mind and thinking of one of Jean’s many quotes “It’s choice not chance that determines your destiny” maybe now is the right time for some of you to tackle your own weight problems or indeed just to commit to a healthier lifestyle.
We all want to feel good for summer and with the nicer weather and lighter evenings, it’s the perfect motivation to be more active and eat salad, fruit and vegetables. There’s so much variety out there you never have to get bored.
British asparagus will be in season in a few weeks, which is high in folate, vitamin C and works with vitamin B12 to form healthy red blood cells.
Jersey Royal potatoes are also now coming into season and the recipe below is a favourite lunch at this time of year in our house.
Make some smart swaps like normal pasta for wholegrain pasta, which is full of fibre. Also make sure your body gets enough fluid, as water will keep your organs working and your skin fresh as well as put a sparkle in your eyes.
Ditch the car for those short journeys and let your boots do the walking. If you’re really serious about looking and feeling good this summer, don’t leave it to chance!
BACON & JERSEY ROYAL SALAD (single serving – 8 Pro points)
- Scrub 200grms Jersey Royals and halve any that are large. Boil for 8 minutes, then add 40grms frozen peas and 50grms frozen broad beans and cook for 5 mins.
- Drain, refresh under cold running water and drain thoroughly. If the broad beans are in their grey skins, pop them out of them. Set aside.
- Mist a frying pan with calorie controlled cooking spray and add 2 rashers of lean, trimmed back bacon chopped. Fry, stirring for 2-3 mins until crisp.
- Place the potatoes, peas, beans and bacon in a bowl with 25grms watercress, 2 tbsp honey and mustard salad dressing. Toss to mix, then serve. Enjoy!
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