Fes­tive feed­ing

Tis the sea­son to be jolly - and eat well

Rutherglen Reformer - - Health Matters -

Some healthy eat­ing sug­ges­tions from Weight­Watch­ers leader Fiona Pe­di­ani, from King’s Park.

Do you find it hard not to be tempted by bulk buy­ing fes­tive foods in the su­per­mar­kets at this time of year?

Big tins of choco­late which are re­duced in price, se­lec­tion boxes buy two get one free and tempt­ing dis­plays of snacks, drinks and sweets.

Be­fore I joined Weight Watch­ers, I al­ways used to find my weight creep­ing up at this time of year and then after overindulging at Christ­mas I felt un­com­fort­able in Jan­uary.

I would buy sev­eral bar­gain priced se­lec­tion boxes way ahead of Christ­mas and they would be gone by the be­gin­ning of De­cem­ber. I would then go out and re­place them on Christ­mas Eve so that my “bar­gain” wasn’t ac­tu­ally sav­ing me any money at all.

Not any more though, since fol­low­ing the Weight Watch­ers ProPoints plan, I’ve learned how to have a great Christ­mas, en­joy fes­tive foods in mod­er­a­tion and man­age my weight through­out the sea­son.

Just by know­ing some sim­ple tips and tricks, you can avoid the temp­ta­tions that sur­round us at this time of year, stay on track and save your­self some money in the process!

1. Writ­ing a shop­ping list and stick­ing to it is a good start. Shop­ping on­line can be a great way of avoid­ing the temp­ta­tions of bulk buy of­fers and can save you money in the process

2. Look at the sell by date on items such as mince pies and pud­dings. They are quite of­ten dated a few days be­fore Christ­mas, if you’ve al­ready bought them you will find your­self eat­ing them ahead of the sell by date and end up buy­ing more for the big day – be care­ful to check be­fore you buy and plan in ad­vance so you’re stocked up for when you have friends or fam­ily round but not left with a huge stack to get through post-Christ­mas.

3. Check out the nu­tri­tional info on the pack­ets of what­ever fes­tive foods you fancy. Weight Watch­ers mem­bers of­ten find that work­ing out the ProPoints of choco­late and sweets is a great way of be­ing mind­ful of the amount you can bud­get into your eat­ing plan. If they are high in calo­ries then ask your­self if what you are about to buy and ul­ti­mately con­sume is re­ally worth it. What else could you have in­stead? You could prob­a­bly have a three course meal for the amount of ProPoints or calo­ries that are in a cou­ple of hand­fuls of Christ­mas cho­co­lates or half of that se­lec­tion box that was call­ing out to you.

4. Never go shop­ping when hun­gry, this is a real dan­ger zone! All the sights and aro­mas in the su­per­mar­ket will seem much harder to avoid if you haven’t eaten for a while. Car­ry­ing some fruit in your bag or in the car can be a good tac­tic.

5. If you do buy some Christ­mas good­ies, put them away so that they are well out of sight or wrap them up in Christ­mas pa­per if they are for gifts

And fi­nally al­ways re­mem­ber that a lit­tle bit of what you fancy does you good so buy choco­late and tempt­ing high calo­rie items in small pack­ets so that you can treat your­self with­out over in­dulging - with a lit­tle bit of for­ward plan­ning you can look for­ward to hav­ing a great fes­tive sea­son. 11 ProPoints per serv­ing; 10 min­utes to pre­pare, 15 min­utes to cook. Serves two.

In­gre­di­ents: 2x150g bon­less pork loin steaks, fat trimmed; 150g on-the-vine cherry toma­toes; 50g dried black olives (stone in); one tsp olive oil; one tea­spoon olive oil; 75g whole­wheat gi­ant cous­cous; zest of 1/2 le­mond/ one tsp oil oil; small hand­full of wa­ter­cress.

1. Pre­heat the over to gas mark six/200 de­grees C/fan 180. Put the pork in a roast­ing tin with the toma­toes and olives. Driz­zle the oil over and roast for 12-15 min­utes or un­til the pork is cooked through and siz­zling.

2. Mean­while, put the cous­cous in a pan of cold wa­ter and cook ac­cord­ing to the pack in­struc­tions un­til ten­der. Drain well, then tip back into the pan with the le­mon zest and capers.

3. Di­vid be­tween two plates and top with the pork, toma­toes, olives and wa­ter­cress. Spoon the pan juices over to serve.

Good ad­vice King’s Park woman Fiona Pe­di­ani


A health pork din­ner

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