THE Christmas party season may look cancelled – but that doesn’t mean you can’t still shape up and feel great.
All this week we are bringing you delicious recipes from WW, formerly Weight Watchers, to help you shed a STONE before Christmas* and feel healthier too.
Janine Revill is a size 8 now thanks to WW Credit: © 2020 Richard Walker/ ImageNorth
The meals are easy to prepare and delicious, while WW’s unique SmartPoints system means no food is off the menu and you can continue to enjoy the treats you love.
The myWW programme gives you a choice of three plans – Green, Blue and Purple. When you sign up to WW, you will be given your personalised SmartPoints budget based on your colour plan.
Every food and drink has a SmartPoints value, calculated by calories, saturated fat, sugar and protein. All three plans are as healthy as each other and lead to equal weight loss.
Today we bring you ideas for breakfast, lunch, dinner and dessert that will help you feel satisfied while slimming. WW recommends a steady weight loss of up to 2lb each week, meaning you can shed up to a stone by Christmas.
*A recommended rate of weight loss is between ½lb and 2lb a week.
‘I was frumpy size 20 when I joined, now I’m a size 8 and life couldn’t be better’
SINGLE mother of two Janine Revill decided she needed to make a change to her lifestyle after a holiday in Majorca left her feeling down.
The 35-year-old teaching assistant from Sheffield, who weighed 16st, was mortified at how she looked and didn’t have the energy to be the mum she wanted to be to Georgia, 11, and nine-year-old Charlie.
Janine was 16st when she started the programme Credit: � 2020 Richard Walker/ ImageNorth
She says: “I was sat by the pool in June 2015 watching other parents playing with their kids and having such a great time and all I could think of was how miserable I felt.
I decided there and then that I had to make a change for my kids.
I wanted to be the fun mum, to be confident and also to inspire confidence in my daughter as she was getting a bit older, so I decided to give WW a go again.
I’d done it in the past as a quick fix but never stuck at it and always put the weight back on.
I’ve never been the slight girl – I’ve always been the big girl for as long as I can remember.
I’m one of three sisters and my mum and siblings are all really slim without even trying but I’m built like my dad.
But she now weighs 10st and feels confident wearing a bikiniCredit: © 2020 Richard Walker/ ImageNorth
I had no idea about healthy eating and basically lived on bread, toast and chips. Then I used to sing in a band so when we were on the road we would just grab takeaways all the time.
I had to learn how to cook from scratch when I started WW and absolutely love it now.
I bought a shop-made sauce recently and none of us could stomach it, which showed how much our habits have changed as a family.
The other big change has been exercise. I never used to do anything before – I was so unfit and hated PE at school.
After starting WW I remember how nervous I was going to the gym for the first time.
BREAKFAST: 3 slices of toast and butter.
LUNCH: Buttered sandwiches, share bag of crisps and cookie.
DINNER: Chicken Kiev and chips.
SNACKS: Crisps and chocolate.
BREAKFAST: 0% fat Greek yoghurt with fruit, chia and low-sugar caramel sauce.
LUNCH: Tuna salad or egg on toast.
DINNER: Meat and roasted butternut squash with veg.
SNACKS: M&S guilt-free snack range/Cheetos.
Support through the online community really helped me get over those nerves and now I love working out. I was bursting out of a size 20 and so frumpy when I joined, but now I’m in size 8 and my style has completely changed.
After splitting from my partner and losing the weight, I tried on my wedding dress again. It was absolutely massive and that was a moment I realised how far I’d come. I’ve been maintaining the same weight for over a year now, and life couldn’t be better.
I recently took the kids away on holiday and wore a bikini every single day – I couldn’t believe how different it was from the trip that made me start this journey.
We had the most amazing break and it is a holiday that will remain in the memory for a long time.”
Janine had to learn how to cook from scratch when she started WW and absolutely loves it nowCredit: � 2020 Richard Walker/ ImageNorth
Breakfast: Berry crush porridge
Serves 1 | Prep 5 mins | Cook 5 mins
Serve the porridge with the berries and yoghurt spooned on top
40g porridge oats
50g 0% fat natural Greek yoghurt
Microwave the porridge oats with 250ml of water on high for 2½ minutes. Stir, then microwave again for another minute, or until the porridge has reached your preferred consistency.
Meanwhile, in a small bowl, lightly crush the berries with a fork, then stir through the yoghurt.
Serve the porridge with the berries and yoghurt spooned on top.
Get 20% off in WW shop
HOW TO CLAIM:
Add all your goodies to your cart.
Add code SUN20 to the coupon box and click “Apply Coupon”.
Proceed to the checkout and follow the steps to complete your order.
TERMS & CONDITIONS: Promotion applies until November 30, 2020. Offer non-transferable and no cash or product alternative will be offered. Offer cannot be used in conjunction with any other offer or voucher. Valid while stocks last. Only valid in England, Scotland, Wales and the Channel Islands.
Lunch: Warm lentil salad with hot smoked salmon
Serves 4 | Prep 5 mins | Cook 10 mins
This delicious salad only takes 10 minutes to cook
Calorie-controlled cooking spray
2 shallots, finely chopped
400g tin green lentils, drained and rinsed
340g hot-smoked salmon fillets, flaked
250g cooked beetroot, diced
FOR THE DRESSING:
1 tsp extra-virgin olive oil
Juice of ½ lemon
2 tbsp creamed horseradish sauce
1 tbsp half-fat creme fraiche
Mist a large frying pan with the cooking spray and cook the shallots over a medium heat for 2-3 minutes or until just beginning to soften.
Add the lentils and stir well to combine with the shallots. Cook for a further 2 minutes, then gently mix through the salmon and beetroot, cooking for another 2 minutes or until everything is warmed through.
Meanwhile, make the dressing – in a small bowl, whisk together the olive oil, lemon juice, horseradish sauce and creme fraiche. Season to taste.
Toss the salmon and lentil mixture with the rocket and divide between 4 plates. Serve drizzled with the horseradish dressing.
Dinner: Chicken paillard
Serves 1 | Prep 10 mins + marinating | Cook 15 mins
Have the chicken with beans and potatoes, and lemon wedges to squeeze overCredit: Kris Kirkham
165g skinless chicken breast fillet
1 lemon; ½ zested and ½ cut into wedges to serve
1 tsp thyme leaves
½ tsp dried oregano
200g new potatoes, cut into 2cm pieces
80g green beans, trimmed
Calorie-controlled cooking spray
Put the chicken between two pieces of cling film and bash with a rolling pin to flatten to half the thickness. Put into a plastic sandwich bag with the lemon zest and herbs. Season well, then seal and shake to coat. Set aside in the fridge until needed.
Bring a medium pan of water to the boil and cook the potatoes and green beans for 6 minutes. Drain and separate the potatoes and beans. Pat the potatoes dry with some kitchen paper and keep the beans warm on a plate covered with kitchen foil.
Mist a small non-stick frying pan with cooking spray and saute the potatoes for 4-5 minutes, until crisp, then add to the plate with the beans to keep warm.
Mist the pan again and fry the chicken for 3 minutes on each side, until lightly golden and cooked through. Serve with the beans and potatoes, and the lemon wedges to squeeze over.
Dessert: Chocolate profiterole trifles
Serves 8 | Prep 25 mins + chilling | Cook 45 mins
Sprinkle some hazelnuts over to serve
80g low-fat spread
110g plain flour
3 eggs, lightly beaten
180g low-fat custard
1½ tsp cocoa powder
½ x 12g sachet gelatine
500g 0% fat vanilla yoghurt, at room temperature
1 tbsp caster sugar
8 hazelnuts, chopped
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Preheat the oven to 200C/fan 180C, gas mark 6. Line 2 large baking trays with baking paper.
Put the spread and 180ml of water in a medium pan set over a medium heat. Bring to a boil then remove from the heat and stir in the flour. Return to the heat and beat vigorously for 2 minutes, or until the mixture comes away from the sides of the pan to form a ball. Transfer to a bowl and set aside for 5 mins to cool.
Using a hand-held electric whisk, gradually mix in the eggs until just combined and the mixture is smooth and glossy. Transfer to a piping bag then pipe balls of choux pastry dough on to the prepared trays, spaced 3cm apart. Bake for 20-25 minutes, or until puffed. Remove from the oven and make a small, shallow cut in the side of each profiterole to let steam escape. Return to the oven and bake for a further 10 minutes or until golden, then put on a wire rack to cool.
While the profiteroles are cooling, whisk together the custard and cocoa powder. Spoon equal amounts into the profiteroles, then divide between 8 dessert glasses.
Set a small heatproof bowl over a pan of simmering water, making sure the base doesn’t come into contact with the water. Pour 60ml of cold water into the bowl, add the gelatine and stir until completely dissolved. Remove from the heat then stir in the room-temperature yoghurt. Spoon over the profiteroles, then transfer the glasses to the fridge to chill for 3 hours until set.
Put the sugar and 125ml of water into a heavy-based pan set over a medium heat and stir until the sugar has dissolved. Bring to a boil without stirring, then reduce the heat and simmer for 5 minutes, until golden. Remove from the heat and, using a metal spoon, carefully drizzle the toffee sauce over the trifles and leave to harden.
Sprinkle the hazelnuts over to serve.
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