Well it’s here and a happy New Year to everyone.
I thought this week I would give you a run down of one of the most amazing years in my time with Slimming World.
What a whirlwind and we welcomed so many new members through the door last January, all wanting to become healthy people and change their lifestyles. Here’s hoping I can welcome loads more to be able to help.
James Quinn was invited early this year down to head office to the Man of the Year competition and has in total lost 16 stones now.
His lovely wife achieved her two-and-a-half stone award just before Christmas too.
We have given out lots of target awards this year too, whether they are 16 stones or just one stone, they are all the members’ own personal targets, we never set them for the members.
And what a year also for weight losses in Irvine.
Since January the members have shed an amazing 4364 pounds or 312 stone; Cumnock 3176 pounds or 227 stone and Kilwinning 8288 pounds, or 592 stones.
That’s an amazing 1131 stone, wow, what a lot of weight and Kilwinning remains top of our district for 2012 and has been a silver group all year. They also managed to make it onto Slimming World’s national super league which is an amazing achievement...... roll on 2013 with the most amazing job in the world.
I also want to thank all the lovely ladies and gents Elena, Hilary, Lynn, Nic, Alison, Chris, Mrs B, Debbie, Anne and Kat who have helped me over the past year - thank you once again.
Here’s a recipe for warming Syn Free Scotch Broth soup.
● You will need: 113g/4oz pearl barley; one onion; two carrots and two celery sticks; one garlic clove; Fry Light; 400g can chopped tomatoes; two pints stock made with vegetable cubes; 7oz green cabbage; 4oz frozen peas; three tbsps freshly chopped parsley, salt and pepper.
● To make: Place the pearl barley in a pan of rapidly boiling water and cook for 25 minutes. Drain and set aside.
Meanwhile, finely chop the onion, carrots and celery and crush the garlic. Place in a pan sprayed with Fry Light and stir-fry for 3 to 4 minutes. Add the tomatoes and stock, bring to the boil, reduce the heat and simmer for 15 to 20 minutes.
Finely shred the cabbage and add to the pan with the peas and pearl barley. Gently cook for 15 to 20 minutes, stirring occasionally. Stir in the parsley and season well. Divide between four warmed bowls and serve.
Tip: For a really traditional dish, you can throw in cooked, lean lamb at the beginning of step 3 without changing the Syn values on Original and Extra Easy.
And if you’re not a fan or can’t eat Pearl Barley, substitute beans, rice or bulghur wheat and cook as per the packet intructions, missing out step 1.