HOW YOU THINK about things and how you approach things really can make a difference.
You wake up and feel like it’s going to be a bad day and more often than not it will turn out how you think. At Weight Watchers we do not just deal with the food side of weight loss but your mindset and activity.
What do you think of when someone says activity? Do you get excited or do you break out in a cold sweat? For me It depends on your mindset. I like to go walking but some days it can be hard to get going. The weather is cold, or its too nice to go walking, I have too much to do.
How many times have you used that excuse? I have too much to do. Granted we have busy lives but are we too busy to invest some time in yourself? If like me, you are last on your list of priorities. Is it too much to ask for five minutes for you?
I know once I finish my walk I feel so much better, not just because of the walking but because I spent a little bit of time for me, I get a good mental tidy and it never fails to make feel better. How would you feel?
You need to remember that you are important and you need to look after you, you are important, your health and wellbeing. Whatever you are doing make sure you look after you! Whether it’s going for a walk, doing your nails or listening to your favourite tune! By investing some time in you it’s not being selfish, it’s a must. Do not feel guilty, you are an investment.
Remember how special you are, focus on your happiness and what you have achieved with your weight loss.
Roasted butternut squash and salami rigatoni
500g Butternut Squash, cut into 1cm chunks
1 onion sliced
1 crushed Garlic Clove
12 halved Cherry Tomatoes
200g Dry white pasta
1 tbsp Tomato Paste
40g Olives, in Brine
4 tsp Parmesan Cheese
6 leaves Basil, to garnish
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
Spray a large roasting tin with calorie-controlled cooking spray. Add the butternut squash, onion and garlic. Spray once more, then roast for 25-30 minutes, until tender. Turn the vegetables over, add the tomatoes and salami and stir to mix in. Roast for a further five minutes.
Meanwhile, cook the pasta in boiling water.
Drain the pasta thoroughly, and add to the butternut squash with the sundried tomato puree and olives. Stir through gently. Serve on warm plates, sprinkled with the Parmesan cheese and garnished with basil leaves.
600m lSemi Skimmed Milk
1 tsp Vanilla Extract
25g Caster Sugar
1 Pomegranate, seeds only
Preheat the oven to Gas Mark 3/170°C/fan oven 150°C/325°F.
Heat the milk until quite hot, but do not boil it. Remove from the heat.
Whisk the eggs, vanilla extract and sugar together in a large jug, then pour on the hot milk stirring all the time. Strain the mixture through a sieve into 6 individual baking dishes, or into one large dish.
Stand the dishes, or dish, in a roasting tin with enough warm water to come about halfway up the sides. Bake for 25-30 minutes for individual desserts, or for about 50-55 minutes for one large dish. The custard should be set and firm to the touch. Cool slightly.
Serve the custards with the pomegranate seeds sprinkled over the surface.