I’m tired of keeping track! I keep track of my family, my work hours, our budget, steps taken and yes my weight! I want to lose weight but I don’t need yet another thing to keep track. All I want to do is eat healthier and lose weight without the hassle of counting calories or trying to figure out correct portion sizes.
So I was intrigued to hear about the Weight Watchers No Count option. It was the main focus of a special degustation breakfast I was invited to last week held at the Royal Botanic Garden Restaurant in Sydney.
Created by Weight Watchers, the breakfast demonstrated the flexibility of their No Count option. On this plan, you choose from a carefully selected list of nutritious, delicious and satisfying foods. You don’t need to count any points when you eat from the No Count food list.
Over the course of two hours, we tasted 24 breakfast dishes, all created from No Count foods. The food was healthy, wholesome and more importantly delicious.
Selections included bircher muesli, fresh fruit salad and my favorite, scrambled eggs, spinach and bacon wrap. What I love is the variety of food you could prepare and eat on the Weight Watchers No Count plan.
For busy weekday mornings, a boiled egg and toast or low fat yoghurt and strawberries is a quick yet healthy dish to make. While on the weekend, when you have more time to spare, take the time to cook up a healthy yet satisfying dish like a broccoli & capsicum frittata or a breakfast slice.
There’s virtually no limit to the dishes that you can make using the No Count food list. No Count consists of a list of healthy and filling foods that keep you feeling satisfied. These foods include lean proteins, wholesome carbohydrates, low-fat dairy, legumes and most fruits and vegetables.
What’s on the list? There’s loads of foods including my favourites like prawns, fresh tuna, eggplant, sweet potato, pineapple, strawberries, mint and no-fat Greek yoghurt.
As long as you stick to these foods, you don’t have to weigh, measure or count any of them. The No Count option focuses more on eating nutritious and satisfying food and letting your stomach guide you as to the correct portion size.
To give you an idea of some of the recipes you can make, here’s one that I’ve made using the ingredients from the No Count list.
Heat 1 tsp of olive oil in a large saucepan over medium heat. Add 2 celery sticks, 2 medium carrots, 1 medium brown onion and 2 cloves of fresh garlic finely chopped and cook, stirring, for 5 minutes or until softened.
Add 3⁄4 cup of dry lentils, 800g canned diced tomatoes, ½ tsp of ground cinnamon, ½ tsp of ground allspice and ⅔ cup water and bring to the boil. Reduce heat and simmer for 45 minutes or until lentils are tender.
Meanwhile, boil, steam or microwave 340g of potato until tender. Drain. Cut into 5mm-thick slices.
Heat 1 tsp of olive oil in a large non-stick frying pan over medium-high heat. Cook one-third of the 600g fresh eggplant thinly sliced, turning, for 3 minutes or until golden and tender. Repeat, in 2 batches, with remaining eggplant and oil.
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 3-litre (12-cup) capacity ovenproof dish with oil. Spread a little of the lentil mixture over base of prepared dish. Top with half the eggplant, then half the lentil mixture. Layer potatoes over lentil mixture, then layer with remaining lentil mixture and eggplant.
Whisk 2 medium eggs and 500g no-fat Greek-style natural yoghurt in a medium bowl until smooth and combined. Spread yoghurt mixture over eggplant layer. Bake for 35 minutes or until golden and serve. Serves 6.
Serve suggestion: Steamed sugar snap peas and zucchini (thickly sliced).
For more information on the Weight Watchers No Count plan, visit their website.