Weight Watchers Magazine (Australia) - - Food // Fit // Feel -

As it starts to warm up I move to­wards home­made muesli or oats for break­fast and sal­ads for lunch. Th­ese meals are still hearty, but light and fresh, so I feel en­er­gised for spring.

Por­ridge with chopped al­monds and straw­ber­ries is a great, healthy brekkie and so easy to pre­pare. While the oats are cook­ing, chop the al­monds and straw­ber­ries and you’re good to go. It pro­vides you with slow en­ergy re­lease, healthy fats and pro­tein.

Slow- cooked lamb and pump­kin salad is a great high-pro­tein lunch. It’s hearty enough to keep me full, and light enough that I don’t feel tired or ‘weighed down’ af­ter eat­ing it. I add baby spinach, rocket leaves, cherry toma­toes, pine nuts and bal­samic vine­gar, but you can add what­ever ve­g­ies you like.

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