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MuchtoPinki’ssurprise,
thefirstthingherWW
CoachIangothertodo
wastoincreaseher
portionsizesandstop
skippingmeals.“I started
eatingatregularintervals
withtherightamount
ofproteinandcarbs,”she
says.“I nowhavethree
mealsa dayandtwo
snacksandI feelso
muchbetter.”
Pinkilearntcleverways
toadapttraditionalIndian
foodssothewholefamily
couldstillenjoythemand
eattogether.“Insteadof
usingcreamandcoconut
milkin curries,I use
99 percentfat-freeplain
yoghurt,whichis a
ZeroPointfood,”shesays.
I’lladdmorevegetables
aswell.”Withinthree
monthsreachedher
goalweightandshe’sstill
therethreeyearslater
becauseit’sa sustainable
lifestylesheloves.“It’s
beenlifechangingfor
me,”Pinkisays.- Pinkilost18kg
Salmonwithchermoula,
greenbeans and
asparagus
SmartPointvalueperserve
SERVES4 PREP 15 MINUTES
COOKINGTIME 15 MINUTES4 x 150gskinlesssalmonfillets
1 longfreshgreenchilli,deseeded,finely
chopped
1 tablespoonslemonjuice
2 tablespoonsfinelychoppedfresh
corianderleaves
2 tablespoonsextravirginoliveoil
½teaspoongroundcumin½ teaspoon sweet paprika
400g green beans, trimmed
400g asparagus, trimmed1 Preheat grill on medium-high heat. Line
grill tray with foil. Sprinkle salmon with
salt and pepper and lightly spray with oil.
Grill salmon, turning once, for 6-8 minutes
for medium or until cooked to your liking.
2 Meanwhile, to make chermoula,
combine chilli, lemon juice, coriander, oil,
cumin and paprika in a small bowl.
3 Steam beans and asparagus for 3
minutes or until tender.
4 Divide salmon, beans and asparagus
among serving plates. Spoon chermoula
over salmon.Life
changing
Gary's pick
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