Summertime favourites from Slimming World

Rice and mixed bean salad from Slimming World

Rice and mixed bean salad from Slimming World

The warmer weather is here at last and that can only mean one thing, it’s time to heat up the barbecue.

Pauline Bliss, who runs Slimming World groups in the Athlone Springs Hotel, reflects on the challenge facing those seeking to lose weight as the summer unfolds.

“On warmer summer days like these, staying on track with your weight loss might be even more challenging than usual. However, losing weight doesn’t mean you have to miss out and barbecues are brilliant if you’re trying to be healthy,” Pauline remarked.

Sinead Morris, who runs Slimming World groups in The Shamrock Lodge Hotel states that the Slimming World’s Food Optimising eating plan allows slimmers to fill up on plenty of healthy foods.

“These foods all happen to be barbecue favourites – such as potatoes, rice and lean meats. So you can join in the fun without jeopardising your weight loss,” Sinead commented.

Carol Doran Joyce, who runs a Slimming World group in Ballybay Community Centre has shared some summertime scorchers to help you stay focused whatever the occasion. From refreshing salads and grilled chicken to a gorgeous, juicy burger – these delicious Slimming World recipes are guaranteed to satisfy your appetite all while protecting your weight loss.

Caroline Higgins, who runs Slimming World groups in The Shearwater Hotel in Ballinasloe says there’s no need for anyone looking to lose weight to go hungry, after new research found that filling up on low energy dense foods is more likely to lead to weight loss success than counting calories and cutting portion sizes.

Rice and mixed bean salad

Serves four and is ready to eat in 25 minutes.


250g dried basmati and wild rice

400g can mixed beans, drained and rinsed

400g can chickpeas, drained and rinsed

8 spring onions, finely sliced

2 tomatoes, roughly chopped

1 red chilli, deseeded and finely chopped

Large handful of fresh coriander, finely chopped

Juice of 2 large lemons, plus wedges to serve

100g reduced-fat feta


Cook the rice according to the packet instructions, adding the mixed beans and chickpeas for the final two minutes. Drain and transfer to a large bowl. Add the spring onions, tomatoes, chilli and coriander and stir well. Drizzle the lemon juice, crumble over the feta and season to taste.

Cool, cover and chill until you are ready to eat. Serve with lemon wedges.


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