At her heaviest, 26-year-old Jennifer Ginley couldn’t fit into roller coaster seats at Disney World. She lost an incredible 135lbs* in just over a year and now feels confident, healthy—and can’t wait to go dress shopping for her wedding.Photo: Courtesy Slimming World
The company founded by Margaret Miles-Bramwell in 1969 hits the U.S.! The land of opportunity citizens finally have a liberating, motivating and sustainable weight loss approach that has been proven to be successful throughout its 47 years’ experience in the U.K.
Slimming World is a program built upon a deep understanding that people who are overweight carry a double burden: the burden of weight itself and the far heavier burden of guilt, self-criticism and low self-esteem.
Slimming World’s success is achieved by three components that work together to make losing weight easy, enjoyable and effective: a sustainable healthy eating plan that offers freedom from hunger and guilt called Food Optimizing, a motivational support package that helps members grow in confidence and know-how, termed Online Community and Facilitated Peer Support, and an activity program for every fitness level, the Body Magic.
Based on the science of satiety, Food Optimizing is a healthy eating plan that helps people move away from food choices that may have caused them to gain weight in the past and is comprised of three nutritional pillars – Free Foods, Healthy Extras and Syns.
Free Foods – Nutritious and filling foods, available from every grocery store, which members can enjoy in unlimited amounts: lean meat, poultry, fish, fruits, vegetables, potatoes, pasta, rice, eggs, fat free yogurt and more. These are foods that are most filling and low in calories.
Healthy Extras – Measured amounts of foods that are high in fiber including whole-wheat bread or cereals, and calcium-rich foods such as milk and cheese.
Syns – The foods that most diets ban. Syns stands for synergy, the synergy that’s created by freedom, healthfulness and just the right amount of control. At Slimming World, members are encouraged to enjoy controlled amounts of “treats” such as wine, chocolate, potato chips and sauces – so there’s no need to feel deprived or guilty.
The 26-year-old, whose Instagram followers have watched her lose 135lbs and drop nine dress sizes, has been named Slimming World’s Miss Slinky 2017 in the UK and will grace the cover of the March/April 2017 issue of UK publication Slimming World magazine.Photo: Courtesy Slimming World
One of the most motivating part of the program is the story of Jennifer Ginley, a 26-year-old woman who lose 135lbs and drop nine dress sizes, winning a national award for her weight loss. “Before Slimming World I wouldn’t eat any breakfast or prepare any lunch or snacks for work, so I always found myself eating whatever I could lay my hands on – shop-bought sandwiches, packet noodles, chip shop meals. Now I prepare in advance so I’m ready for the day ahead," said the current Slimming World’s Miss Slinky 2017.
Start your journey today and forget the traditional ‘dieting’ with a liberating, motivating and sustainable lifestyle change, that has led millions to weight loss success for life.
To find out more about Slimming World’s U.S. digital program, read about members’ successes or to download the free digital magazine, A Taste of Slimming World with a seven-day menu planner, click here!
BBQ pork and beans with fresh tomato salad4 ServingsReady in about 60 minutesIngredients
1 tbsp sweet smoked paprika
1 tbsp mustard powder
1 tsp celery salt
2 pork fillets (about 2lbs total), all visible fat removedFor the beans:
Spray oil*
5 slices Canadian bacon, chopped
1 large onion, chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
3 tbsp tomato paste
1 tbsp hot smoked paprika
2 tbsp mustard powder
¼ cup apple cider vinegar
3 cans (about 15oz each) cannellini beans, drained and rinsed
3 tbsp no-calorie granulated sweetenerFor the tomato Salad:
8 red or yellow tomatoes, sliced
1 cucumber, sliced
1 red onion, thinly sliced
1 tbsp balsamic vinegar*Please note, to protect your weight loss, use up to 10 short sprays of any spray oil per day.Method1. Spray a large saucepan with zero-calorie butter spray and place over medium-high heat. Cook bacon until crisp; remove from pan. Turn heat to low, add onion and garlic and season with salt and pepper. Cook 8 minutes, or until soft. Return bacon to pan, along with remaining bean ingredients and 1 cup water; cover and simmer 30 minutes.
2. Meanwhile, mix paprika, mustard powder and celery salt with black pepper; rub all over pork. Preheat barbecue to medium-hot and grill pork 7-8 minutes per side, or until cooked through (or preheat oven to 425°F and roast 25 minutes). Remove from heat and let rest 10 minutes.
3. Arrange tomatoes, cucumber and onion in a serving dish, drizzle with balsamic vinegar and season with black pepper. Slice pork and serve with beans and tomato salad.Cauliflower-crusted pizza4 ServingsReady in 1¹/₄ hrsIngredients:
½ cup tomato sauce
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp crushed red pepper
1 medium head cauliflower, broken into florets
Spray oil*
½ lb cremini mushrooms, sliced
1 orange or yellow bell pepper (ribs and seeds removed), cut into thin strips
½ cup thinly sliced red onion
3 eggs, lightly beaten
6 oz shredded part-skim mozzarella
½ cup grape or cherry tomatoes, halved
½ cup canned artichoke hearts, drained and quartered
4 oz cooked ham (all visible fat removed), diced
1/3 cup fresh basil leaves, for serving*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.Method:1. Preheat oven to 400°F. Line a 12-in pizza pan with parchment paper. Make sauce: In a small bowl, combine tomato sauce, oregano, basil and crushed red pepper, then set aside.
2. In a food processor, pulse cauliflower to very fine crumbs (you should have about 4 cups). Transfer to a large microwave-safe bowl. Cover with waxed paper and microwave on High 3-4 minutes or until softened, stirring once or twice during heating. Set aside to cool.
3. Meanwhile, lightly spray a large skillet with spray oil. Heat over medium heat. Add mushrooms, pepper and onion. Cook and stir 5 minutes, or until vegetables are tender and liquid has evaporated. Add eggs to cooled cauliflower, then season with salt and black pepper. Stir to combine. Spread mixture evenly on prepared pizza pan and lightly spray with spray oil. Bake 20 minutes, or until crust is golden and just set.
4. Top crust with half the cheese. Spread sauce evenly over cheese. Top with cooked vegetable mixture, tomatoes, artichokes and ham. Sprinkle with remaining cheese. Bake 15 minutes, or until pizza is heated through and lightly golden. Sprinkle with basil before serving.Classic Spaghetti Carbonara4 Servings1 Syn per servingCooking time – 15 minutesIngredients
14oz dried spaghetti
Spray oil*
8 slices Canadian bacon, roughly chopped
4 garlic cloves, finely chopped
3 large, whole pasteurized eggs, lightly beaten
Salt and freshly ground black pepper
¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh Parmesan, finely grated, for serving*Please note, to protect your weight loss, use up to 10 short sprays of any spray oil per day.For the salad:
2 cups arugula
6 plum tomatoes, cut into thin wedges
½ cucumber, thinly sliced
2 carrots, peeled and grated
Fresh lemon juice of ½ a lemonMethod
1. Cook spaghetti according to package instructions. Meanwhile, spray a large non-stick skillet with zero-calorie butter spray and cook bacon over medium heat 2-3 minutes. Add garlic and cook 30 seconds; set aside.
2. In a bowl, toss together salad ingredients. Drain spaghetti and add to bacon. Quickly add eggs, season with salt and pepper and toss thoroughly to coat (eggs will cook a little in the heat).
3. Divide the spaghetti carbonara among 4 warmed bowls, sprinkle with parsley and Parmesan and season with pepper. Serve with salad on the side.Cowboy chili burgers with oven fries6 servingsPreparation time: 20 minutes
Cooking time: 60 minutes
Total time: 1 hour 20 minutesIngredients
1 (15oz) can chili beans, drained, divided
1/3 cup plus 2 tablespoons finely chopped sweet onion, divided
1¼ tsp chili powder, divided
½ tsp garlic powder
Salt
1¼lb 95% lean ground beef
1 small red bell pepper, seeds removed and finely chopped
1 medium tomato, chopped
2 to 3 tsp lime or lemon juice
2lbs baking potatoes, peeled and cut into sticks
Low-calorie cooking spray
Freshly ground black pepper
Bibb lettuce or small romaine lettuce leaves1 tomato, slicedMethod
1.Put half the drained chili beans in a large bowl and mash with a potato masher to a fairly smooth puree. Add the 1/3 cup chopped onion, 1 tsp of the chili powder, the garlic powder and ½ teaspoon salt. Stir to mix. Add the ground beef and mix gently but thoroughly with your hands. With lightly moistened hands, shape mixture into 6 patties and place on a plate. Cover and refrigerate about 30 minutes while making the fries.
2.For the salsa, put the remaining chili beans in a medium serving bowl. Stir in the bell pepper and tomato, the lime or lemon juice, the remaining 2 tbsp chopped onion, and the remaining ¼ tsp chili powder. Stir to mix, then season with salt, if needed.
3.For the fries: Preheat the oven to 425°F. Spray a large rimmed baking sheet with low-calorie cooking spray. Arrange the potatoes in a single layer on the sheet and spray with a little more cooking spray. Season to taste with salt and pepper. Bake, turning once, for 25 to 35 minutes, or until potatoes are tender and golden. Remove from the oven and cover loosely with foil to keep warm.
4.Turn the oven to broil. Place the burgers on the broiler-pan rack and broil 3 to 4 inches from the heat source, about 4-5 minutes per side for medium.
5.Serve burgers hot with the salsa, the fries, and the lettuce and tomato slices.Italian style turkey steaks with crushed potatoes4 servingsPreparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutesIngredients
1½lbs small Yukon Gold, red or white potatoes, peeled and cut into chunks
Salt and freshly ground black pepper
¼ cup fat-free vinaigrette
Low-calorie cooking spray
3 tbsp tomato paste
Juice of 1 lemon
2 garlic cloves, minced
1 tsp dried basil
4 boneless skinless turkey breast steaks
2 tbsp balsamic vinegarMethod
1. Put the potatoes in a large saucepan and add cold water to just cover. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium-low, partially cover, and simmer for 10-12 minutes until tender. Drain the potatoes and return to the pot. Add the vinaigrette and lightly crush with a potato masher. Season to taste with salt and pepper and cover to keep warm.
2. Meanwhile, preheat the broiler. Spray a rimmed baking sheet with low-calorie cooking spray.
3. In a cup, mix together the tomato paste, lemon juice, garlic and basil.
4. Spread the tomato mixture over the turkey to coat both sides. Place on the prepared baking sheet.
5. Broil the turkey 4-6 inches from the heat source for -3-4 minutes, until lightly golden. Drizzle the balsamic vinegar over the turkey steaks and then turn them over and broil for 3-5 minutes or until cooked through, watch carefully, these cook quickly.
6. Serve the steaks with the crushed potatoes and your favorite vegetables.
Tip
Swap the turkey steaks for lean boneless pork loin chops if you like. This is good with steamed green beans, as we did, or with lightly steamed escarole and spinach.Lamb kebabs with tabbouleh4 ServingsReady in 5¹/₄ hrs including 4 hours chilling and marinating timeIngredients:1 can (15-16oz) chickpeas or garbanzo beans
¾ cup bulgur
1 cup chopped fresh spinach
¾ cup chopped cucumber
2 tbsp chopped fresh mint, plus a little for serving
½ cup fresh lemon juice
¾ cup chopped tomato
3 tbsp red wine vinegar
1 tbsp chopped fresh rosemary
4 garlic cloves, minced
1¼ lbs boneless lean lamb (all visible fat removed), cut into 1 ½-in pieces
1 small eggplant, cut into 1-in pieces
1 zucchini or yellow summer squash, cut into 1-in pieces
8 button mushrooms
Spray oil*
¾ cup plain fat-free Greek yogurt
¼ cup shredded cucumber
Pomegranate seeds, for serving*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.Method:1. Make tabbouleh: Drain chickpeas, reserving liquid from can. Rinse and drain chickpeas, then set aside. Rinse bulgur in a colander with cold water. In a bowl, combine bulgur, chickpeas, spinach, chopped cucumber and 1 tbsp mint.
2. In a small bowl, combine 2 tbsp water, 3 tbsp reserved chickpea liquid and ¼ cup lemon juice, then season with salt. Add to bulgur mixture and stir to combine. Cover and chill tabbouleh 4 hours, or up to 1 day. Stir tomato into tabbouleh before serving.
3. In a small bowl, combine vinegar, remaining ¼ cup lemon juice, remaining reserved chickpea liquid (about ½ cup), rosemary and 3 garlic cloves, then season with salt and black pepper.
4. Place lamb in a large reusable plastic bag set in a shallow dish. Pour half the vinegar mixture over meat. Seal bag tightly and marinate in refrigerator 1-4 hours, turning bag occasionally. (Reserve remaining half vinegar mixture to brush onto vegetables before broiling.)
5. Drain meat, discarding marinade. Thread meat onto four 12-in skewers, leaving ¼-in space between pieces. Thread eggplant, zucchini and mushrooms onto eight separate 12-in skewers, leaving ¼-in space between pieces. Brush vegetables with half the reserved vinegar mixture. Lightly spray all skewers with spray oil.
6. Preheat broiler. In batches, arrange skewers on unheated rack of broiler pan. Broil 4-5in from heat 8-10 minutes, or until lamb is slightly pink in centre and vegetables are tender, turning occasionally and removing kebabs from pan as they are done cooking. Brush vegetables with remaining vinegar mixture.
7. Make tzatziki: In a small bowl, stir together yogurt, shredded cucumber, remaining 1 tbsp mint and remaining garlic clove. Serve with kebabs and tabbouleh. Sprinkle kebabs and tzatziki with pomegranate seeds and reserved mint.
Lime-garlic sirloin with tomato-cucumber saladDon’t pass on the meat and potatoes – just turn them into a summery salad!Serves 4
Prep time 40 min
Cook time 10 min
Total time 50 min, plus marinating timeTOMATO-CUCUMBER SALAD:
2 medium tomatoes, chopped
2 cucumbers, chopped
½ cup finely chopped red onion
2 tbsp chopped fresh cilantro
1 tsp finely grated lime zest, plus 2 tbsp fresh lime juiceGRILLED STEAK SALAD:
1 ½ lbs beef sirloin steak, cut 1in thick, all visible fat removed
¼ cup fresh lime juice (from 2-3 limes)
6 garlic cloves, minced
2 tbsp chopped fresh cilantro
½ tsp ground chipotle chile pepper or chili powder
8 cups baby spinachGRILLED SWEET POTATO ROUNDS:
2 large sweet potatoes, scrubbed and cut into ½in-thick slices
Spray oil
½ tsp hot-style chili powder
Fresh cilantro, for serving
Lime wedges, for serving1 In a bowl, combine ingredients for tomato-cucumber salad. Season with a little salt, cover and chill.
2 Place steak in a resealable plastic bag set in a shallow dish. Mix together ¼ cup water, the lime juice, garlic, cilantro and chipotle chile pepper. Pour marinade over steak. Seal bag and turn to coat steak. Marinate at room temperature 30 minutes.
3 Drain steak, reserving marinade. Sprinkle steak with ½ tsp salt and black pepper. Preheat grill for medium-hot grilling. Grill steak 5-6 minutes on each side, or until done to your liking. Brush with reserved marinade halfway through grilling.
4 Cook potatoes in a saucepan of boiling water 5 minutes. Drain and pat dry with paper towels. Transfer potatoes to a tray, spray with a little spray oil and sprinkle with chili powder. Grill 5-6 minutes on each side. Season with salt.
5 Slice beef across the grain. Divide spinach and salad among four plates. Top with steak. Serve with potato rounds, cilantro and lime wedges.Mocha, vanilla and chocolate cups4 servingsReady in about 15 minutes, plus 1-2 hrs chilling timeIngredients
6 cartons (5.3oz each) Dannon Light & Fit Greek Nonfat Vanilla yogurt, or Activia Greek Light Nonfat Vanilla yogurt
4 tsp no-calorie granulated sweetener
4 tbsp strong black coffee, cooled
2 vanilla pods, split lengthwise
2 level tbsp unsweetened cocoa powder, sifted, plus 1/2 level tsp for dustingMethod1. In a bowl, stir together 2 of the yogurts, 2 tsp no-calorie granulated sweetener and all the coffee.
2. Pour 2 yogurts into another bowl. Scrape seeds of one vanilla pod into bowl and mix well. Reserve pod.
3. Pour remaining 2 yogurts into a third bowl and stir in remaining 2 tsp no-calorie granulated sweetener, the cocoa powder and seeds from second vanilla pod. Reserve pod.
4. Divide coffee-yogurt mixture among 4 dessert glasses. Top with a layer of vanilla-yogurt mixture; add a dollop of cocoa yogurt. Chill 1-2 hours. To serve, lightly dust each with cocoa powder, then halve reserved vanilla pods to decorate (remove before eating).Old-fashioned chicken noodle soup
4 servingsReady in 2 hrs 10 minutesIngredients:1½ lbs meaty chicken pieces, such as breast halves, thighs and/or drumsticks (skin and all visible fat removed)
1 onion, chopped
1 tsp dried sage
1 tsp dried thyme
2 garlic cloves, sliced
1 bay leaf
3 carrots, peeled and sliced
6 oz green beans, trimmed and cut into 1½-in pieces
1 leek, sliced
1 stalk celery, sliced
3 oz dried wide egg noodles
6 cups fresh baby spinach
4 whole wheat rolls (2oz each), for servingMethod:1. In a 4-qt saucepan, combine chicken, onion, sage, thyme, garlic and bay leaf, then season with salt and black pepper. Pour 6 cups water over ingredients. Bring to a boil. Reduce heat and simmer, covered, about 1½ hours, or until chicken is very tender.
2. Remove chicken from broth and transfer to a cutting board. When cool enough to handle, remove meat from bones. Discard bones. Cut meat into bite-size pieces and set aside. Discard bay leaf.
3. Bring broth to a boil. Stir in carrots, green beans, leek and celery. Return to a boil. Reduce heat and simmer, covered, 7 minutes. Add noodles, stirring to combine. Simmer, covered, 5 minutes more, or until noodles are tender. Stir in chicken and spinach and heat through before serving. Sprinkle with black pepper, if desired. Serve each bowl with a whole wheat roll.Thai turkey-meatball noodle bowl4 ServingsReady in 1 hrIngredients:6 oz dried thin rice noodles
12 oz ground turkey (at least 95% lean)
3 tbsp chopped fresh cilantro
1 tbsp grated fresh ginger
Spray oil*
¼ tsp crushed red pepper
2 small zucchini, spiralized or peeled lengthwise with a vegetable peeler into noodles
¾ cup chicken broth or stock
1/3 cup rice vinegar
1 tbsp fresh lime juice
3 cups shredded red leaf lettuce
1 carrot, peeled and finely shredded
2 scallions, thinly sliced
4 lime wedges, for serving*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.Method:1. Prepare rice noodles according to package instructions; drain and set aside.
2. In a large bowl, combine turkey, 2 tbsp cilantro and ginger, and season with salt. Shape mixture into 16 meatballs.
3. Lightly spray a large non-stick skillet with spray oil and heat over medium heat. Add meatballs and cook, turning occasionally, about 10 minutes, or until browned and cooked through. Transfer meatballs to a plate.
4. Add crushed red pepper to skillet and cook 30 seconds. Add zucchini noodles and cook, stirring, 3 minutes, or until softened. Remove from skillet.
5. Add broth to skillet and bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Add vinegar and lime juice, then return to a simmer.
6. Divide lettuce, rice noodles, zucchini noodles and carrot among 4 serving bowls. Top with meatballs and drizzle with pan sauce. Sprinkle with scallions and remaining 1 tbsp cilantro. Serve with lime wedges.Watermelon popsicles8 servingsPreparation time: 10 minutes
Total time: 10 minutes, plus freezing timeIngredients
1 small seedless watermelonMethod
1. Cut the watermelon in half lengthwise and then into quarters. Cut each quarter into thick slices and scrape off any seeds if you wish.
2. Insert a popsicle stick into each watermelon slice through the rind (you might need to poke the tip of a sharp knife in first).
3. Lay all the popsicles flat on baking sheets, put into the freezer and freeze overnight.
4. Once solid, you can put the popsicles into freezer bags and keep frozen until needed.
