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FEEL great this summer with an array of delicious dishes to get you in shape.
As part of our Diabetes Weight Loss Plan series, WW – formerly Weight Watchers – has created lip-smacking recipes for you to enjoy.
One of the country’s biggest health time bombs, Type 2 diabetes, affects almost four million people in the UK, with half a million having the life-threatening disease without even knowing it.
Whether you want to reduce the risk of diabetes or simply shed weight for summer, you could lose up to 12lb in six weeks* on the WW plan.
To find out if you are at risk of Type 2 diabetes, visit ww.com/uk/diabetes-risk-assessment.
Parma ham, beetroot & mozzarella salad
This Parma ham, beetroot & mozzarella salad is perfect for the warmer weather[/caption]
Serves: 4
Prep: 5 mins
Cook: 15 mins
YOU NEED:
- 4 slices Parma ham
- 250g asparagus tips
- 100g sourdough, torn into chunks to make large croutons
- 1 tbsp olive oil
- ½ tbsp lemon juice
- 1 ½ tsp Dijon mustard
- 180g baby leaf salad
- Small handful mint leaves
- 300g cooked beetroot (not in vinegar), cut into wedges
- 100g light mozzarella, torn
METHOD:
- Preheat the oven to 200C, fan 180C, gas mark 6 and line a large baking tray with baking paper.
- Put the Parma ham, asparagus and sourdough on the tray, then bake for 15 minutes.
- In a bowl, whisk together the oil, lemon juice and mustard with a splash of water to form a dressing.
- Toss the salad leaves, most of the mint, the beetroot, asparagus, croutons and dressing in a bowl.
- Divide the salad between plates. Break the Parma ham into shards, then scatter over, along with the mozzarella and remaining mint.
Griddled aubergine banh mi
Banh mi is a popular Vietnamese street food[/caption]
Serves: 4
Prep: 10 mins
Cook: 25 mins
YOU NEED:
- 2 large aubergines, trimmed and cut into 5mm thick slices
- 1 garlic clove, crushed
- Calorie-controlled cooking spray
- 70g red cabbage, finely shredded
- 1 large carrot, peeled into ribbons with a vegetable peeler
- 1 tbsp rapeseed oil
- ½ tbsp rice vinegar
- 2 tsp agave syrup
- Juice of half a lime
- ½ red chilli, deseeded and finely chopped
- 4 x 70g white baguettes
- Small handful fresh mint leaves
METHOD:
- Set a large non-stick griddle pan over a medium-high heat.
Rub the aubergine slices with the garlic then mist with cooking spray. Season to taste.
When the griddle is smoking hot, add the aubergine slices and cook for three minutes on each side, until tender and charred, then transfer to a plate and set aside. You will need to do this in batches. - Put the cabbage and carrot into a small bowl. In a small jug, whisk together the oil, vinegar, agave syrup, lime juice and chilli.
Add the dressing to the cabbage and carrot, then toss together and set aside. - Split the baguettes lengthways. Layer with the aubergine, cabbage, carrot and mint, then serve.
Pork and pineapple sliders
These pork and pineapple sliders will be a welcome addition to a summer barbecue[/caption]
Serves: 2
Prep: 10 mins + resting
Cook: 25 mins
YOU NEED:
410g pack sweet BBQ pulled pork
1 beef tomato, deseeded and finely diced
Small handful of watercress
2 x 60g seeded wholemeal rolls
1 slice of tinned pineapple in natural juice, drained and chopped.
METHOD:
- Cook the pulled pork to pack instructions then set aside to rest for five minutes.
- Weigh out 150g of the pork and pull apart using two forks (you could use the remaining pork in a salad). Combine the pork with the tomato in a small bowl.
- Put a little watercress in each roll, divide the pork mixture between them, top with the pineapple and remaining watercress and serve.
Salt & pepper calamari
Salt & pepper calamari is a light, fresh dish perfect for the summer months[/caption]
Serves: 4
Prep: 20 mins
Cook: 10 mins
YOU NEED:
- 4 x 200g calamari tubes, cleaned
- 8 iceberg lettuce leaves, torn
- 150g bean sprouts
- 1 spring onion, trimmed and thinly sliced on the diagonal
- 1 cucumber, quartered lengthways and cut into thin strips
- Handful fresh coriander, chopped
- 1 large avocado, peeled, seed removed and flesh thinly sliced
- 2 tsp ground peppercorns (we used mixed peppercorns)
- 1 ½ tsp sea salt flakes
- ½ tsp chilli flakes
- ½ tsp Chinese five spice powder
- 1 tbsp olive oil
- Lemon wedges, to serve
METHOD:
- Cut the calamari tubes in half, from the opening to the tip. Lay them out flat, with the inside facing up, and use a knife to score them diagonally.
Then, cut them into 4cm-wide pieces, put in a large bowl and chill until needed. - Arrange the lettuce, bean sprouts, spring onion, cucumber, coriander and avocado on a serving platter.
- Pat the calamari dry with kitchen paper. Season with the ground pepper, sea salt, chilli and five spice and toss until evenly coated.
- Heat the oil in a large wok over a very high heat. Cook the calamari in three batches, turning occasionally, for two to three minutes or until golden.
Serve with the salad and lemon wedges.
Orange & mango ice-cream sandwiches
Enjoy dessert without the guilt with these orange & mango ice-cream sandwiches[/caption]
Serves: 8
Prep: 20 mins + freezing
YOU NEED:
- 3 mangos, peeled and de-stoned
- Zest and juice from half an orange
- 80g fat-free natural Skyr
- 3 tbsp agave syrup
- 16 WW Chocolate & Orange Biscuits
METHOD:
- In a food processor blitz together the mango flesh, orange juice and zest, Skyr and agave until pureed. Put the mixture into a freezer container, cover and freeze for one hour. Fork over to break up any ice crystals, freeze for another hour. Then freeze overnight.
- Remove the ice cream from the freezer ten minutes before serving.
Scoop into eight balls and place one scoop on eight of the biscuits, then sandwich with the remaining biscuits.
Rosé & elderflower spritzer
This rosé & elderflower spritzer will make you feel like you’re on holiday[/caption]
Serves: 2
Prep: 5 mins
YOU NEED:
40ml elderflower cordial
250ml alcohol-free rosé wine
100ml soda water
Lemon slices, to serve
Orange peel, to serve
Rose petals
METHOD:
- Fill two tumblers with ice. Then pour over the elderflower cordial and the rosé wine, stir to combine and top each glass with 50ml of soda water.
- Garnish with a lemon slice, a twist of orange peel and a rose petal.
Exclusive offer: One month WW membership for FREE
TRY WW and get your first month free with this exclusive offer for Sun readers.
Choose from three different plans: Digital, Unlimited Workshops + Digital or Digital 360. Offer available until July 17, 2021.
To get your new healthy lifestyle off to a great start this summer and make 2021 your best year yet, visit ww.com/uk/thesunoffer or use your smartphone to scan the QR code, below.
Just sign up to WW during the promotional period and you will get your first month’s membership free.
Terms and conditions
- Full terms of the subscription plans must be completed and, other than in accordance with your statutory withdrawal rights, you will not be entitled to a refund in the event that you cancel your subscription prior to the end of your subscription plan.
- Offer open to mainland UK residents only who are 18 years and over.
- One claim per person and offer is non-transferable. Offer cannot be combined with other offers.
- WW reserves the right to change, amend or cancel this offer at any time.
- Your credit or debit card will automatically be charged up to one day prior to the start of each subsequent month of your subscription.
- Activation needs to be completed on the WW website.
- Subscriptions will automatically renew at the end of the plan at the standard monthly rate (currently £14.95 for Digital, £19.95 for Digital 360 and £22.95 for Unlimited Workshops + Digital) until you cancel.
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- * WW’s recommended rate of weight loss is up to 2lb a week.
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