Weight-loss Success

Recipes……… Weight-loss Success

WEIGHT-LOSS SUCCESS BY WEIGHT WATCHERS REIMAGINED (WW), THE GLOBAL WELLNESS COMPANY RANKED #1 BEST DIET FOR WEIGHT-LOSS 11 YEARS IN A ROW, INSPIRES HEALTHY HABITS FOR REAL LIFE.

Whether you're just starting out or looking to hit reset on your weight-loss and wellness journey, the key to success is setting small, achievable goals that ladder up to your long-term goals. Weight-loss Success contains over 100 recipes, expert goal-setting advice, real-life member stories and simple food, activity, sleep and mindset hacks to help you lose weight. Weight-loss Success can help you remain motivated and create lifelong healthy habits along your weight-loss journey. The more success you have, the more confidence you'll develop - creating healthy, sustainable habits for long-term weight-loss.

Weight-loss Success by Weight Watchers Reimagined (WW), Published by Macmillan Australia, $39.99. Photography by Jeremy Simons, Mark Roper & Rob Palmer.

SALTED CARAMEL POPCORN CLUSTERS

METHOD

1. Line a baking tray with baking paper. Combine popcorn and peanuts in a large heatproof bowl. 2. Combine oil spread, sugar and syrup in a small saucepan over low heat. Cook, stirring, for 6–8 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until mixture reaches 122°C (hard-ball stage) on a candy thermometer. Remove from heat. Pour caramel over popcorn mixture and gently stir to combine. 3. Working quickly with wet hands, roll 2 tablespoons mixture into a ball (take care as mixture will be hot – alternatively, spoon mixture into 24 cupcake papers to shape). Place on prepared tray and insert a wooden stick in the centre of the ball. Repeat with remaining popcorn mixture to make 24 balls in total. Set aside for 15 minutes to cool. Serve.

INGREDIENTS

MAKES 24 PREP: 15 MINS | COOK: 15 MINS

• 8 cups (60g), salted air-popped popcorn • 2 tablespoons salted roasted peanuts • 50g reduced-fat oil spread • ½ cup (110g) brown sugar • ¼ cup (90g) golden syrup

INGREDIENTS

SERVES 4 PREP: 15 MINS | COOK: 5 MINS

• 400g raw peeled prawns • 2 teaspoons Cajun seasoning • 1 apple, cut into thin matchsticks • 2 celery sticks, thinly sliced • 100g radishes, trimmed, thinly sliced • 2 tablespoons chopped fresh mint, plus extra leaves to serve • ¼ cup (60g) 99% fat-free plain

Greek yoghurt • 4 x 40g white wraps, warmed

Lime wedges, to serve

CAJUN PRAWN & APPLE SLAW WRAPS

METHOD

1. Toss prawns with seasoning in a bowl to coat. Cover and refrigerate for 10 minutes. 2. Meanwhile, to make apple slaw, place apple, celery, radishes, mint and yoghurt in a medium bowl. Season with salt and pepper and toss to combine. 3. Lightly spray a grill pan or barbecue with oil and heat over high heat. Cook prawns for 2 minutes each side or until just cooked through.

4. Top wraps with slaw and prawns, squeeze over lime wedges, sprinkle with extra mint and season with pepper. Roll up wraps to serve.

JAPANESE PORK KATSUDON

CHOCOLATEBERRY PAVLA

INGREDIENTS

SERVES 12 PREP: 35 MINS | COOK: 1 HOUR 30 MINUTES + CO OLING

• 4 egg whites (at room temperature) • ¼ teaspoon cream of tartar • 1 cup (220g) caster sugar, plus 1 tablespoon extra • ¼ cup (25g) cocoa powder, sifted • ½ cup (125g) mascarpone cheese • 115g light cream cheese (at room temperature) • 3 teaspoons skim milk • ½ teaspoon vanilla extract • 200g strawberries, halved • 30g dark chocolate, shaved

METHOD

1. Preheat oven to 120°C. Line a large baking tray with baking paper.

2. Beat egg whites, cream of tartar and a pinch salt in a large bowl with an electric mixer on medium–high speed until soft peaks form. Beat in 1 cup sugar,2 tablespoons at a time, beating well after each addition until sugar is dissolved and stiff, glossy peaks form.

INGREDIENTS

SERVES 4 PREP: 15 MINS | COOK: 25 MINS

• ½ cup (100g) brown rice • 2 teaspoons plain flour • 3 eggs • 2/3 cup (40g) panko breadcrumbs • 4 x 65g lean pork loin steaks, fat trimmed • 1 brown onion, halved, thinly sliced • ½ cup (125ml) chicken stock • ½ teaspoon white sugar • 2 tablespoons teriyaki sauce • 1 bunch baby bok choy, halved lengthways • 2 green shallots (spring onions), finely sliced

METHOD

1. Preheat oven to 200°C. Line a baking tray with baking paper. Cook rice following packet instructions. Set aside. 2. Meanwhile, place flour on a plate. Whisk 1 egg with 1 tablespoon water in a shallow bowl. Place panko on a separate plate and season with salt and pepper. Working with 1 pork steak at a time, dust pork with flour, dip in beaten egg, then toss in panko to coat and place on prepared tray. Lightly spray with oil and bake for 10 minutes, turning halfway through, or until lightly golden and cooked through. Rest for 2 minutes, then thickly slice. 3. Lightly spray a large nonstick frying pan with oil and heat over medium–low heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Whisk stock, sugar and teriyaki sauce in a jug, then pour over onion. Simmer for 4 minutes, until slightly thickened. Carefully place each cut pork steak on top of onion mixture, keeping the slices together and leaving some space in between. Whisk remaining eggs in a jug and slowly pour around onion mixture and a little over the pork. Season with salt. Cover and cook for 2 minutes or until egg is set.

4. Boil, steam or microwave bok choy until tender. Divide bok choy and rice among 4 serving bowls. Divide the pork and egg mixture in the pan into 4 even portions, and add into each bowl. Serve sprinkled with shallots.

3. Using a rubber spatula, gently fold sifted cocoa through meringue in 3 batches until just incorporated (be careful not to deflate meringue by overmixing). Spoon onto prepared baking tray and gently spread to form a 23 cm round with a 2.5 cm high edge.

4. Bake for 1½ hours. Turn oven off and cool pavlova in oven for 2 hours. Remove from oven and set aside to cool completely.

5. To serve, beat mascarpone, cream cheese, milk, vanilla and extra sugar in a small bowl with an electric mixer on medium speed until smooth. Carefully transfer pavlova to serving plate. Gently spread mascarpone mixture over centre, top with strawberries and sprinkle with chocolate. Use a large serrated knife to cut pavlova into 12 slices.