SLIMMING WITH SHERYL Classmates’ support makes it much easier
What goes on at a Weight Watchers class? Have you ever wondered?
Would I be the biggest person in class? Would they shout out my weight?
Never in a million years would I have imagined how much fun a weight-loss class could be and how much it would change not only my life but other people’s.
How many times have you said: “I don’t need to go to a class. I can do this myself?” Has it ever worked?
That’s the benefit of class: we are in all in this together.
Coming to class, you get to hear real-life stories from other members who are going through the same thing.
If you are struggling we’re there to help you get back on track.
You have camaraderie at class you don’t get anywhere else. You hear other members’ points of view, swap recipes, get unlimited support and above all else have fun.
We never judge anyone at class because we have all been there. Weight Watchers consultant Sheryl Macdonald is our local slimming expert Whether you have five pounds or 500 pounds to lose, if it matters to you it matters.
Losing weight is so emotional and it can be hard work. Laughter is the best medicine and we have plenty of this in class.
The saying is true: you really do get by with a little help from your friends. You may not make lifelong friends but you will change your life.
People who stay to class do, on average, lose more weight than those who go it alone because they have added support.
Come along to class and who knows what may happen? Granola and Greek yogurt pot with maple raspberries 1tbsp groundnut oil maple syrup (2tbsp and 3tsp) 150g porridge oats 1tbsp desiccated coconut zest of 1 orange 300g raspberries 150g 0 per cent fat natural Greek yogurt Preheat the oven to 150°C, fan 130°C, gas mark 2. Combine the oil and two tablespoons of maple syrup in a small pan and warm through. Mix together the oats, coconut and orange zest in a large bowl and stir in the oil mixture until well coated. Scatter the mixture over a shallow baking tray and bake for 10-15 minutes or until golden, occasionally shaking gently. Remove from the oven and leave to cool on the tray until completely cold. Meanwhile, gently heat the raspberries with three teaspoons of maple syrup in a small pan until juicy. Cool slightly then divide between six jars or bowls. Top each one with a tablespoon of yogurt and 25g of granola. Quick chicken cacciatore with rice 80g brown rice 2tbsp oil 6 spring onions, chopped 1 red and 1 yellow pepper, each halved, deseeded and sliced 300g chicken breast, skinless 350g passata half a vegetable or chicken stock cube, made up to 150ml with hot water 1 courgette, sliced handful of spinach Cook the rice according to pack instructions. Meanwhile, mist a frying pan with cooking spray and fry the spring onions and peppers over a medium heat for five minutes. Add the chicken, spray again and cook, turning the chicken once, for five minutes or until golden. Stir in the passata and stock, cover and simmer on a low heat for 10 minutes. Stir in the courgette and simmer for two minutes. Stir through the spinach, divide between two plates and serve with the rice. Words of wisdom Don’t wait for the perfect moment. Make it now.