Recipes………
How I Kept the Weight Off
WEIGHT WATCHERS PHENOMENON, ANNA VAN DYKEN LOST 70 KILOGRAMS - HALF HER BODY WEIGHT - IN 2016, ACHIEVING HER GOAL WEIGHT OVER A REMARKABLE FOUR-YEAR JOURNEY. Fast-forward to 2021 and Anna has maintained her goal weight for five years. Now she shares her tips and tricks for weight-loss maintenance, as well as more than 90 new recipes for long-term success. Inspiring us to invest in our health for life, Anna shares her sustainable habits for keeping the weight off, including: Anna's top habits for maintaining weight-loss; The 10 truths to weight maintenance success; Anna's go-to foods; Anna's kitchen hacks and quick breakfast and snack ideas for busy lives. WW is a global leader in weight-loss and has been awarded the #1 best diet for weight-loss 11 years in a row. There is no better time to discover the WW program and learn how you too can start your own journey to weight-loss and wellness. weightwatchers.com/au
I NGR E D I E N TS SERVES: 6 PREP: 15 MINS | COOK: 35 MINS
SPINACH & RICOTTA STUFFED MUSHROOMS
• 6 large flat mushrooms, stalks removed • 200g reduced-fat fresh ricotta cheese • ¼ cup (20g) grated parmesan cheese • 1 egg • 30g short-cut bacon, fat trimmed, finely chopped • 2 cups (40g) baby spinach, finely chopped • 3 green shallots, finely chopped • ½ cup (30g) semi-dried tomatoes (not in oil), finely chopped • ¼ cup chopped fresh flat-leaf parsley • 1 teaspoon Tuscan seasoning • 2 teaspoons finely grated lemon zest
By Anna Van Dyken How I Kept the Weight Off by Anna Van Dyken, Published by Macmillan Australia, RRP $39.99. Photography by Jeremy Simons.
METHOD 1. Preheat oven 180°C. Place mushrooms stalk-side-up on a baking paper-lined baking tray. 2. Combine remaining ingredients in a large bowl. Season with salt and pepper and mix well. Spoon evenly onto mushrooms, lightly spray with oil and cover with foil. Bake for 15 minutes. Remove foil and bake for a further 15–20 minutes or until mushrooms are tender. Serve My delicious mushrooms are the perfect option for a light lunch, either served with a crispy side salad, or simply on their own. Omit the bacon and you have a vegetarian alternative, just as flavoursome.
ANNA’S TIP For the best result, use reduced-fat ricotta cheese from the fresh deli section in major supermarkets.
FETTUCCINE MARINARA There’s nothing I love more than a meal prepped and cooked in just 30 minutes, especially a tasty pasta dish I can make midweek. Minimum effort, with maximum flavour!
IN G R EDIENTS
METHOD
SERVES: 4 PREP: 10 MINS | COOK: 20 MINS
1. Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 2–3 minutes until tender. Stir in garlic and cook for 30 seconds, until fragrant.
• 1 teaspoon garlic-infused olive oil • 1 red onion, finely chopped • 2 garlic cloves, finely grated • 1 cup (250ml) dry white wine • 2 x 400g cans cherry tomatoes • ½ teaspoon dried chilli flakes • 2 tablespoons chopped fresh flat-leaf parsley, • plus extra to serve • 500g seafood marinara mix • 200g black bean fettuccine
2. Add wine and simmer for 1 minute, then stir in tomatoes, chilli and parsley. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Stir in seafood, simmer for a further 5 minutes, or until seafood is cooked. 3. Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain. Serve seafood marinara sauce over pasta, and sprinkle with extra parsley. 62 slim magazine Summer 2021/22
ANNA’S TIP • You’ll find seafood marinara mix in the fresh fish section in major supermarkets. • Black bean fettuccine is available from the health food aisle in some supermarkets and from health food stores. Replace it with 200g of your favourite pasta variety (contains gluten), if preferred.
