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Diet: Exciting Slimming Meals

Slimmer’s planning a special meal needn’t give up their champagne and chocolate. Follow this delicious advice from local Slimming World weight loss expert Liz Torrie and your slimming campaign will stay on track.

Liz, who runs Slimming World classes in Ipswich, says, “The calendar is full of dates that can distract slimmers from their weight loss goals. At Slimming World members share ideas for coping with challenges like birthdays, parties and seasonal events such as Easter. At parties who wants to be weighing, measuring or counting when they should be simply be enjoying themselves.

“My members have learnt that with Slimming World’s Food Optimising eating plan you can eat tasty filling foods and have the odd indulgence too, so whether you’re staying in or eating out you don’t have to miss out.

“If you’re planning to go out you don’t have to be a party pooper and order the melon starter, salad main course and go without dessert.” Liz says, “When eating out, just making careful choices, like avoiding creamy soups, sauces or dressings, and sticking to foods that are grilled rather than fried can make a big difference to your weight. Planning ahead and thinking about what you’re going to have and enjoying yourself without guilt or feeling deprived could make your evening everything that you’ve dreamed of.”
Or if you’re planning a dinner at home with candles and firelight, why not try this sample menu that’s typical of the sort of sizzling and tempting tasty dishes Slimming World members could enjoy.


Fillet steaks with mustard sauce:
Potatoes: preheat the oven to 200°C/Gas 6. Cut slices into new potatoes at regular intervals (don’t cut right through), place on a baking sheet and spray with low calorie cooking spray. Tuck small sprigs of rosemary into some of the slices, sprinkle with sea salt and cook in the oven for 10 minutes. Turn the potatoes and cook for a further 30-40 minutes.

Sauce (serves 4): place chopped shallots, a couple of tsp mustard powder, 340ml/12fl oz beef stock and 1 tbsp wholegrain mustard in a small pan. Mix well and bring to the boil. Reduce the heat and add sliced mushrooms (button, chestnut, shiitake) and simmer for 8-10 minutes. Remove from the heat, stir in 6 tbsp fat free natural yogurt and some chopped parsley. Season well.

Steak: season lean beef fillet steaks with crushed peppercorns and some. Cook in a non-stick frying pan in low calorie spray until cooked to your liking.

Serve with the steak with the potatoes and wilted greens and pour the sauce lovingly on top.


Champagne Ginger Granita:
2.5cm/1in piece of root ginger, grated
426ml/ 3/4 pint dry pink or white champagne or sparkling wine
3-4 tbsp artificial sweetener
Redcurrants and whitecurrants to garnish

Gently stir the ginger into the champagne and sweeten to taste. Pour carefully into a freezer-proof container and freeze for 11/2 – 2 hours until slushy.
Beat the slushy mixture with a fork to break up the ice crystals and refreeze for a further 2 hours. Stir occasionally to keep the mixture smooth. (Do not allow the granite to become too hard. If it does, blend it in a food processor for a few minutes until smooth.)
Serve in individual glasses garnished with redcurrants and whitecurrants (or strawberries and grapes).

• For more information about Slimming World groups in Ipswich call Slimming World Consultant Liz Torrie on 01473 728380. Liz is a Slimming World consultant and therefore if you are concerned about any possible health implications you should always consult your doctor.

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