Karen Thompson, a multi-award winning Weight Watchers Leader, looks at springing into dieting action this April
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
THE CLOCKS have gone forward and we’re well into Spring so why not use this bright season to commit to a healthier lifestyle.
A great way to get started is to spring clean your kitchen cupboards and fill them with lots of filling and healthy foods.
Think about some healthier swaps when you make your shopping list, for example swapping cream for low fat crème fraiche or try using turkey mince when making a bolognese. Add some seeds to your shopping list – they’re a powerhouse of high protein, nutrient-dense goodness and they will add texture and taste to a host of recipes.
Check what’s in season and plan in some new recipes. If you like something spicy try out the fab jalfrezi recipe below.
If you are thinking of shedding a few pounds for the summer healthy food shopping is pivotal to your weight loss and planning ahead means you always know exactly what you can make and know you’ll always have the right ingredients to hand.
To help you stay in control in the supermarket and resist overbuying make a shopping list and don’t stray from it.
Maybe time also to put a spring in your step – make the most of the longer days and step outside. Walking is one of the best and cheapest forms of exercise.
CHICKEN JALFREZI (Serves 4 – only 4 pro points per serving)
Heat a lidded saucepan over a medium heat, spray with cooking oil and fry 2 chopped onions for 5 mins.
Add 1 sliced red pepper, 2 crushed garlic cloves and 5cm of grated root ginger, spray again with cooking spray and fry for 3 mins until vegetables have softened.
Using a hand blender puree the mixture with 4 tbsps of water and set aside. Return pan to heat, spray with cooking spray and stir-fry 600grms of chicken breast cut into small cubes for mins until browned all over.
Add 1 sliced green pepper and 1 green chilli, de-seeded and sliced into thin rounds, stir-fry for 2 mins.
Return the onion mix to the pan, add 1 tbsp of medium curry powder, 1 tsp of cumin seeds and 400grms of passata, stir, bring to the boil, then reduce the heat and simmer, part-covered, for 10 mins until the sauce has reduced and thickened. Season & serve.
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