Editor’s blog: 6 Week Body Transformation – week 5 (the education)
I had another breakthrough this week. It wasn’t good – I was halfway through my third bag of Skips when I had this epiphany – but hopefully despite the diet disaster I’ve learnt something to help me with my weight loss battle after the six weeks.
I had a horrible argument with a close friend on Sunday night and, while waiting for them to come round to clear the air, I completely binged on carbs. Crisps, toast, anything I could get my hands on. I barely tasted it, I just wanted to eat, eat, eat and feel better. Of course, this didn’t make me feel better, even when the so-called argument was resolved. As usual, I apologised, the other person didn’t but while peace was restored, I felt wretched. And sick.
This made me realise how important beating stress is to beating the bulge. And I also realise how much I create stress for myself, either through bad choices or by not standing up for myself. I’m such a people pleaser, I find it hard to say no to anyone. But a few more ‘nos’, a few more early nights, walking away from drama and arguments – it will help not only my head but also my waistline.
Jango has really helped me tackle my fears and take responsibility for my own health. Perhaps as well as losing some inches from my waist, I’ll also lose some negative people from my life.
Diet sins: The above Skips binge. Crisps have always been my downfall, always something I crave when I’m upset. I hope I can beat that.
Diet saint: I attended not three but four bootcamps this week. Guilty conscience…
Our editor Suzi is currently enjoying (enduring) a 6 Week Body Transformation programme with Jango. If you lack the confidence and self-esteem and you want someone to guide you step by step to achieve the body you desire, then head over to Bournemouth bootcamp and activate your free taster week.
RECIPE: Greek Salad with chicken and avocado
1.8kg roasted chicken, at room temperature
2 hearts romaine lettuces
3 spring onions
2 ripe avocados
3 tbsp lemon juice, plus extra for squeezing
200g packet feta cheese
½ tsp dried oregano
½ tsp dried mint
Half a bunch of flat leaf parsley
5 tbsp extra-virgin olive oil
2 tbsp black kalamata olives
Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don’t break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top
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