Woman's Weekly Issue 4 - 2017

Published by TI Media Limited Loved and trusted in equal measure, Woman's Weekly has been the market-leading womens weekly magazine since it was launched 100 years ago.Packed full of inspiring, helpful and useful ideas and information for women who are the heart of their homes and families, it offers a unique mix of practical, compelling and up-to-the minute content.

United Kingdom
Future Publishing Ltd
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51 Números

en este número

2 min.
your 500 cal diet guide

WHAT DO I DO? • For two days a week, you should eat no more than 500 calories per day (600 for men). • The other five days a week, you can eat as normal. You should be aiming for around 2,000 calories a day, but don’t worry if you have a blowout, such as dinner and/or drinks, a couple of times a week. See page 84 for what you should eat to ensure you get a healthy, balanced intake of all the right nutrients. • If you’re on medication, or have any ongoing medical condition, consult your GP before starting this diet plan. HOW MUCH WEIGHT WILL I LOSE? Around 1lb a week – more if you have a lot of weight to lose. The diet will also have an effect on your metabolism.…

1 min.
the 5:2 juice plan

Want to boost your energy, detox and increase your diet success? A 5:2 juice day combines two of the biggest diet discoveries for maximum benefits. There’s a reason everyone’s so into green smoothies and juices. The high fibre and green veg goodness fill you up, help stabilise blood sugar and are a great way to detox. WHAT TO DO • Turn to page 63 for 12 delicious calorie-counted juice ideas. They can all be made with a blender – no juicing is required. • On one of your fasting days, use a selection of juices to make up your 500 calories a day. Some are more filling and higher in calories than others, so try to get a good balance. • If a day of juicing is too much, you may want to try…

6 min.

BAKED BEANS & CRISPY BACON SERVES 2. READY IN 20 MINS • 1tbsp chopped onion • Frylight olive oil spray • 200g chopped tomatoes • 75g cannellini beans, drained and rinsed • 1tsp Worcestershire sauce • 1 slice prosciutto •/2 slice Nimble bread, toasted METHOD 1 Cook the onion with 2 sprays Frylight and 1tbsp water in a small pan for 3-4 mins, until softened. Add tomatoes and simmer for 5 mins, then stir in the beans and Worcestershire sauce. Cook for 5 mins. 2 Fry prosciutto for 1 min each side. Place on kitchen paper. Divide beans between 2 plates, crumble over prosciutto and serve with a finger slice of toast each. Blueberry bircher SERVES 1. READY IN 5 MINS, PLUS SOAKING • 25g bircher muesli •/2tsp cinnamon • 15ml unsweetened apple juice • 10-12 blueberries METHOD 1 Mix the bircher muesli and cinnamon together in a bowl.…

1 min.
breakfast on the go!

Smoked salmon crispbread METHOD Spread 2 Finn Crisp Original crispbreads with 15g quark and sprinkle with pinch lemon zest. Place 20g (2 small slices) smoked salmon on top, add a squeeze of lemon juice, some black pepper and serve with a few fresh rocket leaves and lemon wedges. Wrap in greaseproof paper to transport. Ham roll-ups METHOD Use 2 slices wafer-thin ham to wrap up 25g sliced tomato and 50g julienned or sliced cucumber with a few rocket leaves. Serve with a Mini Babybel Light for an extra 42 calories. Yogurt & berries METHOD Serve 100g 0%-fat Greek yogurt with 100g frozen mixed berries (add sweetener if required). Chocolate & banana toast METHOD Lightly toast 1 Warburtons sandwich thin. Top with 50g sliced banana, then drizzle over 1tsp chocolate spread. Fruit salad box METHOD Peel and chop 100g cantaloupe melon, 1 kiwi and 1…

6 min.
4 fast-day lunch boxes

PULLED HAM HOCK, CELERIAC REMOULADE & CORNICHON BENTO BOX SERVES 1. READY IN 15 MINS • 1 small egg (only using half) •/4tsp wholegrain mustard • 1tbsp fat-free crème fraiche • 1tbsp low-cal mayonnaise, such as Hellmann’s Lighter Than Light • 1tsp lemon juice • 100g peeled celeriac • 40g pulled ham hock, such as Waitrose Cooks’ Ingredients Pulled Ham Hock • 20g drained mini cornichons in brine •/2 tsp drained capers in brine • 3 radishes, sliced • 1tsp chopped chives METHOD 1 Bring a small pan of water to the boil and carefully lower the egg into the water. Simmer for 7 minutes, remove and cool under running cold water. 2 In a bowl, combine the mustard with the crème fraiche, mayonnaise, lemon juice, a pinch of salt and pepper and mix well. Cut the celeriac into thin matchsticks or grate coarsely. Add…

5 min.
6 healthy dips

SERVE WITH Rice cakes 35 calories per cake Carrot sticks 41 calories per 100g Celery 16 calories per 100g Cucumber sticks 16 calories per 100g Ryvita Thins 27 calories each Melba toast 20 calories per slice Guacamole SERVES 4. READY IN 8 MINS Mash 1 large avocado with a fork, or blend in the food processor, with the juice of 1 lime. Mix in, or pulse in the processor, 1 medium tomato, deseeded and chopped, 2 spring onions, finely chopped, 1 green chilli, finely chopped, salt and pepper and a large handful chopped coriander leaves. Taramasalata SERVES 10. READY IN 12 MINS Take the crusts off 6 slices bread, put in a wide dish and pour over enough water so it’s almost covered. Drain and squeeze out excess water. Whizz bread in a food processor with 1 banana shallot, chopped, 200g can…