You could find the rea­son here

Rutherglen Reformer - - Health Matters -

I don’t know why I’m over­weight. I eat re­ally healthily.

This is some­thing that peo­ple say to me fre­quently.

When I men­tion to peo­ple that I work for Weight Watch­ers they quite of­ten start to ques­tion me as to why, when they eat a seem­ingly health diet, they can’t lose weight.

The sim­ple fact is that they are not burn­ing off the amount of calo­ries that they are eat­ing and drink­ing.

If this sounds like you then there could be sev­eral rea­sons for this:

Your por­tion sizes could be too large

You could be graz­ing on food with­out re­ally think­ing about it. You think your drinks don’t count. You are ex­er­cis­ing but you are over­es­ti­mat­ing the amount that you ac­tu­ally do.

You are re­ward­ing your­self with food af­ter ex­er­cis­ing.

You are cook­ing healthy foods in a not-so-healthy man­ner, for ex­am­ple pota­toes as fried chips

You are not lis­ten­ing to your body’s sat­is­fac­tion lev­els. You are eat­ing the kids’ left­overs You could be eat­ing healthily dur­ing the week and then your so­cial­is­ing gets in the way at the week­end.

You gen­uinely don’t know what is a healthy diet and what isn’t.

A good start would be to keep a track of what you are eat­ing and drink­ing by writ­ing down ev­ery sin­gle thing that you con­sume.

This is usu­ally an eye-opener as our mem­ory is of­ten very selec­tive when it comes to our food in­take.

Have a re­ally good look at the list above and ask your­self how many of th­ese rea­sons ap­ply to you.

Join­ing one of our friendly Weight Watch­ers meet­ings could be just what you need to set you in the right di­rec­tion and give you all the help and sup­port that will help you reach your goals and be­come a health­ier, hap­pier you.

Info at www.weight­watch­er­slo­cal. co.uk. 100ml skimmed milk 50g low fat spread plus ex­tra for greas­ing 250g gluten-free flour 12g yeast, fresh 30g caster sugar ¼ tsp salt one egg, beaten one medium ap­ple 25g sul­tanas 20g can­died mixed peel one zest of or­ange 2½ tsps mixed spice ½ tsp ground cin­na­mon One tsp xan­than gum When the milk mix­ture is luke­warm pour it into the bowl of flour with the beaten egg and com­bine un­til smooth. There is no need to knead as there is no gluten to de­velop.

Re­serve one tbsp of the flour and place the rest in a large bowl. Rub in the yeast then stir in the sugar, salt and xan­than gum.

Place in a greased bowl, cov­ered with cling film and leave in a warm place un­til dou­bled in size – around an hour and a half.

Once the dough has risen peel and grate the ap­ple, squeez­ing out ex­cess liq­uid. Add this to the dough with the sul­tanas, mixed peel, mixed spice, cin­na­mon and or­ange zest. Mix to­gether un­til well com­bined.

Di­vide the dough into eight even balls (each should weigh roughly 75g) and place 1-2cm apart into a greased and lined 20cm spring­form cake tin (there should be seven buns around the edge and one in the middle).

Cover with cling film and re­turn to a warm spot to prove for a fur­ther hour, un­til risen.

Pre­heat the oven to 180°C, fan 160°C, gas mark four. Com­bine the re­served flour with two tbsp of wa­ter un­til smooth. Pour this into a pip­ing bag and pipe crosses on the buns. Bake for 25-30 min­utes un­til golden and slightly risen. Trans­fer to a wire rack to cool.

While the buns are cool­ing warm the apri­cot jam in a small pan over a low heat un­til runny, then use it to glaze the buns.

Our mem­ory is of­ten very selec­tive about food in­take

Health Fiona Pe­di­ani has a few tips

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