Women’s Day with Weigh-Less: Two recipes

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Being a woman these days means juggling many areas of your life every day, all day. More often than not – it means being mum, wife, a professional at work, an exercise regime included and eating the right way – and this includes planning out menus for the whole family.

Women the world over is what legacies are made of. Our own legacy, Founder and Chairman of Weigh-Less, Mary Holroyd advises all women:
“You hold the power to renovate your body and mind through a few simple life adjustments. This Women’s Day turn your focus to looking forward to being healthy overall. Aim for health and you are guaranteed to be happy!”

A Weigh-Less Tip:
The benefits of teaching your family healthy food choices are enormous, not only will you raise healthier families, but you will give them a skill that they will use for the rest of their lives. It is imperative that women (being the driving force in households) encourage healthy balanced meals for their families.
Mary Holroyd says: “I urge you to encourage your families to make small changes that will yield positive results, promote drinking lots of water, encourage them to eat smaller balanced meals, and get them off the couch and in the garden. Stress the importance of active living, and encourage your families to partake in sport or other activities that promote an active healthy lifestyle.”
Mary Holroyd, Chairman & Founder of Weigh-Less would like to wish all women AN AWESOME WOMEN’S DAY – Celebrate being a Woman – The Legend You Are!

Here’s how to celebrate being a Woman with Weigh-Less this 9th August 2013:

Coconut Tandoori Chicken
1 Serve = 1 CC + ½ Veg + 1½ Protein + 2 Fat
Serves 4 – Best Choice recipe
2 tsp Weigh-Less Extra Virgin Olive Oil
600g chicken breast
1½ tbsp tandoori paste
400ml lite coconut milk
200g baby spinach
280g brown rice, cooked weight
Salt and pepper
Heat the olive oil in a large pan and gently fry the chicken breast strips until golden. Add the tandoori paste and cook for a further 30 seconds before adding the coconut milk. Bring to a gentle simmer and cover with the baby spinach leaves. Leave to gently simmer for about five minutes, and for all the spinach to wilt. Stir, season, and serve with brown rice.
Prep 10 min, Cook 20 min

Chocolate Pecan Cake
1 Serve = ½ CC + ¼ Protein + 1 ½ Fat
Serves 12
½ cup pecan nuts
4 eggs
½ cup Weigh-Less Spoon for Spoon Sugar Replacement
2 tbs canola oil
110g self-raising flour
35g cocoa powder
Weigh-Less Non-Stick Spray
Icing Sugar for dusting
Place the pecan nuts in a food processor and blend until finely chopped. Beat the eggs in a large bowl until they are light and fluffy. Gradually start adding the sugar replacement to the whisked eggs. Add the oil and lightly stir in until just combined. Sift the flour and cocoa powder over the egg mixture and lightly fold in along with the ground pecan nuts. Pour into a prepared round cake tin and bake at 180°C for 35 minutes. Dust with icing sugar before serving.
Prep 10 min, Cook 35min

This statement is issued by Weigh-Less and the recipes belongs to Weigh-Less.