Breakfast
Citrus start: put grapefruit and kiwi slices in a bowl, then pour over fat-free natural Greek-style yogurt and top with 40g Mornflake Swiss Style Classic Muesli (a Healthy Extra)
Lunch
10-minute ratatouille pasta: cook dried fusilli according to the pack instructions, then drain well. Meanwhile, fry diced courgette, red onion and aubergine in low-calorie cooking spray until softened. Tip in passata, season and stir until heated through. Stir through the fusilli and serve, or leave to cool, pack into a lunch box and reheat at work
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About Slimming World
Take a step closer to the weight loss you want with the March/April issue of Slimming World magazine
Featuring amazing real-life transformations, fabulous spring recipes, and expert advice on overcoming any hurdles holding you back from slimming success.
Our 40+-page recipe collection means you don’t have to miss out on any of the dishes you love. Curry, kebabs, pizza, pasta, burgers, chips… nothing’s off the menu with our lighter versions of the nation’s takeaway faves. And you’ll fall head-over-heels for our heart-themed desserts – a dreamy end to a deliciously filling, slimming meal.
Sometimes life knocks even our best-laid healthy-eating plans off course. Whether it’s stress, tiredness or just plain boredom, we show how you can identify your danger points and stay on track during tricky times.
There are plenty of motivational real-life stories to inspire you, too. Meet cover star Jennifer, embracing an exciting new future after losing 9½st; married couple Andrew and Paula, who’ve lost a combined 14st 9lbs; and six more Slimming World members who are enjoying the health and wellbeing benefits of achieving their target weight.
Plus: an exclusive seven-day menu plan; how to stop smoking and slim; and our pick of the season’s brightest styles – for your slimmest and best-ever spring!