Lifestyle

Weight Watchers: maximise your motivation in March

Aimee Belmore March 21, 2015

Karen Thompson, a multi-award winning Weight Watchers Leader, looks at maximising your motivation in March.

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

SPRING IS nearly upon us, soon the clocks go forward giving us lighter evenings and of course Easter is just around the corner.

March is also ‘Veggie Awareness Month’ and sees some great vegetables coming into season like cauliflower, spring greens, kale, spring onions, leeks and – one of my particular favourites – purple sprouting broccoli.

Fruit and vegetables are rich in essential vitamins and minerals and low in fat. They’re also high in fibre, great to help fill you up for longer and keep hunger at bay, so maybe it’s time to re-vamp our ‘food wardrobe’.

Ask yourself, do you have the same things on the same day? In Shirley Valentine’s words “I have egg and chips on Tuesday, today is Thursday, where’s my steak?”

Are we all a bit predictable at meal times? Why not try the recipe below – it’s a really tasty, quick one-pot wonder.

Max your motivation for a healthier lifestyle, put a spring in your step and aim to move more. With the end of Lent come those tempting Easter Eggs so a brisk walk can help you indulge in those chocolate treats without too much weight gain.

Easter also is a time for family get-togethers so why not plan a ‘Treasure Trail’ for all the family. You can download these off the internet for all over the county and it’s a really fun way to be more active.

BRAISED TURKEY WITH SPRING VEGETABLES (serves 4 – 6 PRO POINTS PER SERVE)

  • Blend 2tbps cornflour with 3tbps water. Pour 500mls chicken stock into a large, lidded saucepan, add 2tbps Dijon mustard & the cornflour mix. Stir over heat until thickened.
  • Add 200grms sliced new potatoes, 175grms cauliflower or broccoli florets chopped into small pieces and 1 tsp chopped tarragon, season, then cover and cook gently for 10mins, stirring occasionally.
  • Add 450grms mini skinless turkey breast fillets, 100grms frozen baby broad beans, 100grms frozen petit pois & 125grms asparagus tips halved then cover and cook gently for another 10 mins.
  • Add 1 tbsp half fat crème fraiche, 2tbsps snipped chives and 1 tsp chopped tarragon, then season and ladle into warm bowls.