Sheryl returns with her monthly weight loss advice – and a few tasty dishes that won’t put on the pounds.
Show your shape some love
Each day, stand in front of the mirror, smile, and say something positive and loving to yourself. It’s important to choose the right words.
Avoid saying something like “I am beautiful,” as you may not always believe it. Alternatively, focus on positive behaviour, which is something you can control, and keeps you motivated. Try, “Every day I am making healthy choices for myself,” or “Every day I notice how much closer to my goal I am.””
Check in with your body daily
Assess how you’re feeling each day – this is affected by all sorts of factors – then do your best to meet your body’s needs. So, if you’re feeling overwhelmed, consider taking a few things off your to-do list for that day, but if you’re particularly energetic, make the most of it!
However, if you need a boost, treat yourself: It can help you make the most of the features you love while you shed the pounds. Book in for a blow-dry at the hairdresser’s, or go shopping for clothes that accentuate your best bits.
Give yourself a break!
In just the same way that you pick yourself up and carry on with your eating plan if you overeat one day, you need to forgive yourself if there are times when you feel a bit negative.
It’s hard for anyone to stay body-positive all the time. So don’t be too hard on yourself. Take your mind off it by chatting to someone who always cheers you up, or do something you enjoy – you’ll soon feel more upbeat. It takes a while to form new thinking habits, so remind yourself of that.
This month’s menu…
2 Tomato, finely chopped
2 tsp Tomato ketchup
2 Spring Onions, finely chopped
100g Mushrooms, sliced
1 Vegetable stock cube, made up with 150ml hot water
½ tsp Black pepper
1 spray Calorie controlled cooking spray
2 tbsp. Skimmed Milk
2 Tortilla wraps
1 pinch Salt, to taste
First make the salsa by mixing together the tomatoes, tomato ketchup and spring onions. Set aside.
Simmer the mushrooms and vegetable stock in a saucepan for about 3 – 4 minutes, stirring occasionally.
Spray a non-stick saucepan with low fat cooking spray. Beat the eggs and milk together, season with salt and pepper. Add to the saucepan and scramble the eggs over a medium heat until just set. Remove from the heat.
Warm the tortillas in a hot frying pan, one at a time, flipping them over after a few seconds.
Lay the tortillas on two separate serving plates and fill the centre with scrambled eggs and well-drained mushrooms. Fold up one edge of each tortilla to form the base, then fold in the sides to form pockets. Serve with the tomato salsa.
Mediterranean Tuna and Potato Salad
500g potatoes. Scrubbed and cut into chunks
2 tbsp. Tomato Purée
1 tbsp. Lemon Juice
200g roasted Red peppers, from a jar
8 Cherry Tomatoes, halved
1 tbsp. Capers, in Brine
50g Olives, in Brine, drained
185g Tuna in brine, drained
1 pinch Salt and black pepper
1 Basil leaf
Cook the potatoes in lightly salted boiling water for 15-20 minutes. Drain well and tip into a bowl. Add the tomato puree and lemon juice. Mix well, then cool.
Tear up the peppers and add them to the potatoes with tomatoes, capers and olives. Break up the tuna into chunks and add them to the bowl. Mix gently.
Season to taste with salt and pepper, then serve, garnished with basil leaves.