Feature: Don’t wait for the perfect moment – make it now

Our monthly feature from former ‘Growing for Growth’ champion and national newspaper columnist Sheryl MacDonald……

chicken week 20

WHAT GOES ON at a Weight Watchers Class? Have you ever wondered? When I first joined I was terrified! Would I be the biggest person in class? Would they shout out my weight?

Never in a million years would I have imagined how much fun a weight loss class could be and how much it would change not only my life but other peoples.

How many times have you said “I don’t need to go to a class, I can do this myself”, has it ever worked? That’s the benefit of class we are in all in this together. Coming to class you get to hear real life stories from other members who are going through the same thing.

If you are struggling we are there to help you get back on track, you have camaraderie at class you do not get anywhere else, you hear other members point of view, swap recipes, get unlimited support and above all else we have fun!

We never judge any one at class because we have all been there, whether you have 5lbs or 500lbs, if it matters to you, it matters! Losing weight is so emotional and it can be hard work. Laughter is the best medicine and we have plenty of this in class.

The saying is true – you really do get by with a little help from your friends. You may not make lifelong friends but you will change your life. People who stay to class on average do lose more weight than those who go it alone because they have added support.  Come along to class and who knows what may happen…

This month’s healthy suggestions…..

granola week 18

Granola and Greek yogurt pot with maple raspberries

1 tablespoon The Co-Operative Groundnut Oil
2 tablespoons Maple Syrup
150g Porridge oats
1 tablespoons Desiccated Coconut
1 zest of Orange
3 teaspoons Maple Syrup
300g Raspberries
150g 0% fat natural Greek yogurt

Preheat the oven to 150°C, fan 130°C, gas mark 2. Combine the oil and maple syrup in a small pan and warm through. Mix together the oats, coconut and zest in a large bowl and stir in the oil mixture until well coated. Scatter the mixture over a shallow baking tray and bake for 10-15 minutes or until golden, occasionally shaking gently. Remove from the oven and leave to cool on the tray until completely cold.

Meanwhile, gently heat the raspberries with the raspberries with maple syrup in a small pan until juicy. Cool slightly, then divide between 6 individual jars or bowls. Top each one with 1 tbsp. of the yogurt and 25g of the granola.

Quick Chicken Cacciatore with Rice

80g Brown Rice, dry
2 tbsp oil
6 Spring Onions, chopped
1 Red pepper, halved, de-seeded and sliced
1 Yellow Pepper, halved, de-seeded and sliced
300g Chicken breast, skinless
350g Passata
1⁄2cube(s)Vegetable stock cube(s), or chicken, make up to 150ml with hot water
1 Courgette, sliced
A handful of Spinach

Cook the rice according to pack instructions. Meanwhile, mist a frying pan with cooking spray and fry the spring onions and peppers over a medium heat for 5 mins. Add the chicken, spray again and cook, turning the chicken once, for 5 mins or until golden.

Stir in the passata and stock, cover and simmer on a low heat for 10 mins. Stir in the courgette and simmer for 2 mins. Stir through the spinach, divide between 2 plates and serve with the rice.