Airdrie & Coatbridge Advertiser
SLIMMING WITH SHERYL Together we can beat fear of failure
WeightWatchers consultant Sheryl Macdonald is our local slimming expert
What could you achieve if you knew you couldn’t fail?
Fear is a funny thing. As children we’re fearless and feel as if we can accomplish anything.
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 and 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 isn’t just about weighing in. It’s about supporting each other and working as a team to help us all achieve our weight-loss goals.
Chicken and bacon open sandwich
2 chicken breasts, skinless 4 sprays calorie-controlled cooking spray 1tsp paprika 4 rashers unsmoked bacon, trimmed 3tbsp half-fat creme fraiche 1tbsp wholegrain mustard 2tsp lemon juice 2 slices granary bread 1 portion little gem lettuce, torn 2 large vine tomatoes, sliced 1 medium spring onion, 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 it cool slightly then cut it into thick slices.
Now grill the bacon for five minutes, turning once, until crisp. Cut it into long strips.
Meanwhile, in a small bowl mix together the creme 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 the spring onions over and serve seasoned with freshlyground black pepper and drizzled with the remaining dressing.
Strawberry posset
450g strawberries, hulled Whites of 2 large eggs 2tbsp caster sugar 2tsp vanilla extract 125g thick, low-fat natural yogurt
Reserve eight strawberries and puree the rest.
Whisk the egg whites in a clean, grease-free bowl for about one minute till 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, trying to keep as much air in the mixture as possible.
Fold in the strawberry puree to make swirls of the fruit.
Spoon the mixture into four glasses, chill for 30 minutes and top with the reserved strawberries to serve.