Sheryl Macdonald returns for her regular feature on health and diet – and offers another couple of tasty suggestions.
FEAR IS A FUNNY THING – as a child we are fearless and feel as if we can accomplish anything, then what happens – when do we stop feeling like that?
When do we become scared of what we could achieve? Everyone who comes to class wants to lose weight but so often they are held back by themselves, convinced they are going to fail before they have even tried.
How about we change this around? How about we tell ourselves that no matter what happens, we are going to succeed. It fills you with confidence and determination. If you feel you are going to fail, you are looking for any reason. If you know that you will succeed, nothing will stop you.
Keeping this momentum up can be hard though, that’s what’s great about class. We renew each other’s self-belief. It’s no surprise that by coming to class people lose more than if they go it alone.
Class is not just about weighing in – it is about supporting each other. Working as a team to help us all achieve our weight loss goals!
This month’s suggestions….
Chicken and Bacon Open Sandwich
2 Chicken breast, skinless, raw,
4 sprays Calorie controlled cooking spray
1 tsp Paprika
4 rashers Unsmoked Bacon Extra Trimmed
3 tbsp Creme Fraiche, half-fat
1 tbsp Wholegrain Mustard
2 tsp Lemon Juice, Fresh
2 slices Sliced Granary Bread
1 portion Little Gem Lettuce, torn
2 Large Vine Tomatoes, sliced
1 medium Spring Onions, trimmed and sliced
Preheat the grill to high. Mist the chicken all over with cooking spray, then rub in the paprika. Grill for 10-12 minutes, turning halfway, until the chicken is cooked through. Let cool slightly, then cut into thick slices.
Grill the bacon for 5 minutes, turning once, until crisp, then cut into long strips.
Meanwhile, in a small bowl, mix together the crème fraiche, mustard and lemon juice. Season with salt and freshly ground black pepper.
Toast the bread and spread with the mustard mixture, reserving a little to serve. Top with the lettuce, tomatoes, chicken and bacon. Sprinkle over the spring onions and serve seasoned with freshly ground black pepper and drizzled with the remaining dressing.
Strawberry Posset
450g Strawberries, hulled
2 Egg whites, raw, large
2 tbsp Caster Sugar
2 tsp Vanilla Extract
125g Low Fat Natural Yogurt, thick
Reserve 8 strawberries and purée the rest in a blender – or put them in a large bowl and purée with a hand-held blender.
Whisk the egg whites in a clean, grease-free bowl for about 1 minute until they form soft peaks. Gradually whisk in the caster sugar until the mixture forms stiff, glossy peaks.
Mix together the vanilla extract and yogurt, then gradually fold in the egg whites using a metal spoon – try to keep as much air in the mixture as possible.
Fold in the strawberry purée to make lovely swirls of the fruit. Spoon the mixture into 4 glasses and chill for 30 minutes. Top with the reserved strawberries to serve.
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