Christmas has just passed and a month of over indulgence may have began to take its toll on your waistline.
But losing weight does not have to be all about calorie counting and eating boring rabbit food, writes Alexandra Rucki.
Shelina Permalloo, Masterchef winner 2012, has joined forces with Weight Watchers to launch healthier versions of her famous Mauritian recipes.
The weight loss company has recently started a Simple Start diet plan, which involves no calorie counting, weighing or measuring, but a focus on healthy food.
Permalloo, of Tooting, says: “I have developed special Simple Start recipes to help inspire readers with exciting and healthy food.
“While developing them, they have helped me on my own weight loss journey, in fact I’ve just reached my five per cent goal and I’m really chuffed.”
Her personal weight loss tips include switching rice for healthier quinoa and keeping high-quality dark chocolate in the cupboard to help with sweet cravings.
She says: “I really crave salty snacks like tortilla chips and guacamole.
“To make my own healthier alternative that still satisfies those cravings, I get a crisp bread – you can get ones infused with chilli – and then smash up some chick peas on top, add a dash of Tabasco sauce for spice and a squeeze of lime juice.”
Catherine Collins, principal dietician at St George’s Hospital, Tooting, advises to avoid any diet which features the word detox.
She says: “Losing weight takes a bit of time. For five to six kilograms it is going to take two months to keep it off.
“Be totally honest with what you are eating and keep a food record, including secret eating in the kitchen, finishing Christmas chocolates off – it all counts.”
Shelina’s Griddled Pineapple with Mango and Lime
150ml mango juice (this is an extra treat and needs to be noted)
1 tablespoon ground mix spice
Pinch of dried red chilli flakes
1 whole lime, juice and zest
Whole pineapple cut into spears
In a big sandwich bag combine the mango juice, ground spice, lime zest, lime juice and chilli flakes and massage the pineapple until all pieces are covered in the mixture.
Place the pineapple on a hot griddle pan and cook for 1-2 minutes on each side until nicely charred.
Once the pineapple starts to char, pour over the remaining juice to caramelise in the warm pan.
Serve warm with the caramelised drizzle over the top.