Woman's Weekly Issue 5 - 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

1 min.
welcome to your 5:2 little black dress diet planner

If you’re trying to lose weight in time for Christmas, but haven’t got time for fuss, the 5:2 LBD diet is perfect for you! We’ve created a collection of delicious low-calorie comfort meals to help make dropping a dress size easier and tastier than ever this winter. So whether you’ve been doing the 5:2 or 500 Calorie diet plan for a while or are thinking of trying it for the first time, this book makes following the two-days-a-week intermittent fasting plan super simple. We’ve got deliciously light calorie-counted recipes for every meal, from speedy on-the-go lunches to make-ahead dinners to stick in the freezer. We’ve even got low-cal sweet treats to make fast days easier. There are also delicious and nutritious smoothie recipes if you want to try the latest version of the…

3 min.
your 5:2 little black dress 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 91 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 conditions, consult your GP before starting this diet plan. How much weight will I lose? Around 1lb a week but it could be more if you have a lot of weight to lose. The diet will also have an effect…

9 min.

SCRAMBLED EGG & TOMATOES Serves 1 Ready in 5 mins • 80g cherry tomatoes on the vine• 2 sprays of Frylight oil• 1tsp balsamic vinegar (optional)• 1 small egg• 1tbsp skimmed milk• Few freshly snipped chives Method 1. Heat the grill to medium. Place cherry tomatoes on a foil-lined tray and spray with Frylight. Grill for 5 mins, turning until starting to burst. Splash with balsamic, if wished. 2. In a small bowl, whisk the egg with a little water and the milk, add the chives and season. Cover with cling film and microwave for 30 seconds. Uncover, stir and microwave in 10-second bursts until just cooked. Serve with the tomatoes. MUSHROOMS ON TOASTED SQUASH Serves 1 Ready in 5 mins • 2 thin slices butternut squash, skin removed (100g)• 4 sprays of Frylight oil• 1tsp Flora Light•…

1 min.
breakfast on the go

FRUIT SALAD BOX Serves 1 Ready in 5 mins • 100g melon, skin removed and cut into chunks• 1 kiwi, peeled and cut into chunks• 1 fresh fig, quartered• Zest of ½ lime and a squeeze of juice• Few leaves fresh mint, shredded Method Prepare all of the fruit and toss with the lime zest and juice, and the fresh mint. Serve with a cocktail stick or skewer to eat on the run. MARMITE RICE CAKES WITH PEAR Serves 1 Ready in 5 mins • 2tsp quark• ¼-½tsp Marmite• 2 Kallo Wholegrain Rice Cakes• ¼ ripe pear, cored and sliced Method Mix the quark with the Marmite and spread on to the rice cakes. Serve with the sliced pear. HAM ROLL-UPS Serves 1 Ready in 5 mins • 2 slices (25g) wafer-thin smoked ham• 3 slices tomato, halved• 50g cucumber, sliced and…

15 min.

PEA & HAM SOUP Serves 4 Ready in 20 mins • 1ltr ham stock• 2 leftover cooked onions, chopped• 2 leftover cooked carrots, chopped• 300g frozen peas• 100g cooked ham, cut into small chunks Method 1. Put the ham stock in a large pan. Add the onions, carrots and peas. Bring to the boil and simmer for 10 mins, or until the peas are tender. 2. Use a stick blender or food processor to blend everything together until completely smooth. Add the ham chunks and warm through to serve. Smart tip This soup is great to make ahead if you’ve boiled a gammon joint as you can use the liquid. But veg or chicken stock will work just as well. ROAST VEG & COUSCOUS Serves 4 Ready in 35 mins • 1 red and 1 yellow pepper, deseeded and cut…

19 min.

HEALTHY FULL ENGLISH Serves 4 Ready in 20 mins • 4 slices Nimble bread• 80g diced smoked pancetta• 8 portobello mushrooms• 2 tomatoes, halved• Frylight olive oil spray• 1tsp balsamic vinegar• Splash of malt vinegar• 4 eggs• 1tbsp chopped chives Method 1. Heat oven to 200°C, Gas 6. Using a pastry cutter, stamp out 2 small rounds from each slice of bread. Discard the trimmings. Line 2 baking trays with non-stick paper. Put the bread rounds on to one with the pancetta. 2. Arrange the mushrooms and tomatoes on the other baking tray and squirt with Frylight. Drizzle balsamic vinegar over the tomatoes. 3. Put both trays in the oven for 8 mins, remove the tomatoes and cook for 2 more mins, until the bread is golden, pancetta is crispy and the mushrooms are tender. 4. Meanwhile,…