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Have you heard about the latest Weigh Less with Jess Competition?

Here are the details on how to win.

Submit your before and after shots to go into the monthly draw of winning an $150 clothing voucher to any store of your choice.

The more ‘likes’ your photos get, the more you have a chance to win. The person with the most likes at the end of the month wins the $150 voucher. The clearer your photos, the more likes they will get.

The 3 most voted at the end of the year will win $500 voucher each to which ever clothing store they like. It can be Kmart, to Target, to Myer to Wheels and Doll baby. You have the choice!

No cash will be given for photos anymore, no cash will be given in replace of vouchers. All prizes will be in vouchers.

This way I don’t have any say in who wins, the more the photo is liked, the more you have a chance to win. The more shares, the more likes, the more you have a chance to win!

Total prizes are $150 vouchers (12) and $500 vouchers (3)

All photos will be tallied on the 15th of each month, for the previous month eg all photos send in January 2015, the winner will be drawn 15th Feb 2015. This gives those people who submitted their photos at the end of the month, a chance to get likes for their photos.

Good luck everyone. Both men and women can enter. Those who have sent photos this year will be included. I just haven’t gotten around to posting your photos yet!

I hope this keeps everyone motivated to keep going.

So far I have had some fantastic photos so please keep them coming x

Here is last months winner, Jessica Ryan who has lost ​36.4 kilos.​

Jessica-Ryan

​A mother of 6 and a chef and she still manages to make this work!​

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Matt

This is Matt my husband who also tried the Weigh Less with Jess Program to support me.

He had lost 12 kilos in 30 days.

As a former tradesman, Matt ​did a lot of physical work. To make the program work for him, we had tweaked the meal plan to suit by increasing the protein.

To this day, Matt has not regained his weight.

 

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Angela Casha

Angela Casha had lost 14.2 kilo in 42 days.

Angela was so impressed with her weight loss because she had dropped 2 dress sizes. She has kept the weight off. Angela had said ‘nothing had ever worked for her, this was the only thing that actually worked. Its hard at the start but give it a week and you won’t care, because the results are instant.’

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Alyssa

This is Alyssa,

She lost 10 kilos in 30 days and a whopping 50.7cm gone overall.

‘Thank you so much for helping me get this far. All I have heard is compliments and the number one question always is ‘How did you lose all the weight?’

Thanks to your program, I have learnt how to eat till I am full instead of finishing the whole plate.

I can’t thank you enough. I am going to keep telling everyone about it because I can say it works.’

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Daniel

Name: Daniel

Age:  32

These are my brothers before and afters. He lost 20 kilos in approximately 50 days.

Dan has a physical job, he likes a drink and really loves his food.

When he tried this program he was ready to shift the weight. It didn’t take him long.

​Since doing this program, he feels like an teenager again!​

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FETA STUFFED CHICKEN BREAST WITH BUTTERED GREENS – PHASE 3

feta-stuffed-chickenINGREDIENTS

150g chicken breast
20g marinated feta
1 cup spinach
1 cup green beans
1 cup broccolini
1 tsp butter
Salt and pepper to taste

DIRECTIONS

Step 1:
Create a pocket in the chicken breast and fill with feta. Use tooth picks to hold together. Place on oven tray and bake until cooked through.

Step 2:
Melt butter in a pan. Add broccolini and beans and sauté. Add small amount of water to avoid butter burning. When broccolini and beans are softening, add spinach and wilt. Season as you like.

Serves 1 – By Mel Wishart

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BAKED CHICKEN WITH ZUCCHINI, TOMATOES & ONION IN A ROSEMARY & LEMON DRESSING – PHASE 3

baked-chicken-with-zucchiniINGREDIENTS

4 zucchinis cut into 3cm sticks
2 red onions cut into small wedges
4 tomatoes roughly chopped
1 tin of chickpeas in their juice
8 sprigs of fresh Rosemary
800g chicken skinless breast or thigh, trimmed of fat, cut into pieces
1 lemon, zested and juiced

 

DIRECTIONS

For the Chicken

Step 1:
Preheat oven to 180 degrees C. Slice the ends off the zucchini and cut in half lengthways, then in half again. Then chop them into 3cm long sticks.

Step 2:
Prepare the other vegetables.

Step 3:
Scatter zucchini, onion, tomatoes, chickpeas and rosemary sprigs in an oven tray, add the lemon zest and juice of 1 lemon and gently toss. Top with the chicken pieces (pre-marinated in a spice rub if you like, as pictured) then add a pinch of salt and pepper.

Step 4:
Place in the oven and bake for 20-25 minutes or until the chicken is cooked through and the onion is soft.

Step 5:
Remove from oven and serve. So simple. So good.

Notes: Remove Zucchini for Phase 2. This recipe feeds a group/family

Serves 4 – By Marg Anderson

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CHICKEN AND ASPARAGUS LEMON STIR FRY – PHASE 2

chicken-and-asparagusINGREDIENTS

1 kilo skinless chicken breast cut into 1 inch cubes
salt to taste
1/2 cup reduced-sodium chicken broth (made with water and chicken stock)
2 tablespoons reduced-sodium soy sauce (or Tamari for Gluten Free)
2 tablespoons water
Divided 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic,
chopped 1 tbsp fresh ginger
3 tablespoons fresh lemon juice fresh black pepper, to taste

DIRECTIONS

Step 1:
Lightly season the chicken with salt.

Step 2:
In a small bowl, combine chicken broth and soy sauce.

Step 3:
Heat a large non-stick wok over medium-high heat, add water, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute.

Step 4:
Set aside.

Step 5:
Increase the heat to high, then add half of the chicken and cook until browned and cooked through, about 4 minutes on each side.

Step 6:
Remove and set aside and repeat with the remaining chicken.

Step 7:
Set aside.

Step 8:
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
Serve for the whole family and then take out your 100 grams portion

Serves 10 – by Jess Arroyo

 

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GUILT FREE CHICKEN PASTA – PHASE 2

guilt-free-chicken-pasta

INGREDIENTS

100g chicken breast
8 cherry tomatoes – cut in half
1/2 red onion – sliced
1 cup baby spinach
1 tsp garlic
1/2 cup chicken stock
1 tbsp cream (optional. This would replace your milk allowance for the day)
100g slendier noodles (other names Konjac Noodles, Miracle Noodles, Shirataki, Konnyaku noodles)
Salt and pepper – to taste

DIRECTIONS

Step 1:
In a pan cook chicken, onion, garlic, salt and pepper.

Step 2:
Add stock and simmer for 5 mins.

Step 3:
Add cream (optional) and simmer 2 mins.

Step 4:
Add cherry tomatoes and noodles and cook until noodles are hot.

Step 5:
Add baby spinach until wilted.

Serves one – By Mel Wishart

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EASY LAMB SHANKS – PHASE 1

INGREDIENTSthebestlambshanksever

8 Lamb Shanks, french-trimmed with end of bone exposed
Salt and Pepper
Oil, for cooking
4 cloves Garlic, crushed
2 medium Onions, finely diced
3 medium Carrots, finely diced
2 sticks Celery, finely diced
1 cup Red Wine
400 g can Tomatoes, chopped
1/4 cup Tomato Paste
1 tbsp Lemon Zest
1 cup Chicken Stock, hot
1 tbsp Thyme, finely chopped

DIRECTIONS

Salt and pepper lamb shanks, then brown in a heavy-based pan in small amount of oil.
Remove and set aside.
Fry off garlic and onions, carrots and celery.
Add red wine, canned tomatoes, tomato paste and lemon zest.
Return shanks to pan. Pour on enough hot stock to just cover shanks. Add thyme.
Bring to the boil, cover and simmer for 1 3/4 hours, stirring occasionally.
Once meat begins to fall away from the bone, remove from pan.
Boil liquid until reduced by half.
Serve on mashed potato with green beans, using liquid as sauce

Serves 6 – 8 people – by Jess Arroyo

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