#slimming world

I’ve been my target weight for 9 months now 🥰 so proud of myself for keeping all 40lbs of it off!

Now just patiently awaiting my breast reduction 👀🤣

What’s the #1 thing that inspires people to lose weight? How good they’ll feel afterward? Buying new clothes? Feeling less self-conscious? Nope… According to a survey of 2,000 women trying to lose weight, the #1 thing that inspires people is: Seeing before-and-after photos online! The survey was conducted by Slimming World, which is a weight-loss organization. They found 70% of the women surveyed were inspired by things they saw on social media - from workout videos, to seeing other people who've transformed their bodies, to following fitness influencers who share motivational tips every day. But the #1 source of inspiration was before-and-after transformation photos. 91% of the women who used social media said before-and-after photos helped them realize it’s possible to reach their goals. The Slimming World survey also found that people trying to lose weight love the positive community they can find on social media. 87% of the women surveyed said that being part of a group going through the same thing helped them stay accountable.

Before-and-after photos… Powerful inspiration.

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Slimming World magazine commissioned me to create this illustration for a feature entitled 'How to get off the emotional-eating rollercoaster'. The article talks about how emotions can influence our relationship with food and the effect that this has on wellbeing.

The art director already had a specific idea in mind - an emotional rollercoaster! So it was my job to bring the vision to life with a suitably up-and-down rollercoaster and a selection of emotional emoji.

Starting back on plan with a bang!

Raspberry Ripple Cheesecake

Ingredients

12 Light Rich Tea Biscuits

250g Raspberries

8 Sheets of Leaf Gelatine

50g Low Fat Spread

3 x 160g Pots Fat-Free Vanilla Yoghurt ( Muller )

500g Fat Free Natural Greek Yoghurt

Zest of 2 Unwaved Lemons

1/2 tsp of Lemon Extract

1 Level Tbsp Sweetener

Method

1. Line the base of a 20cm round loose-bottomed tin with baking paper. Whizz the biscuits in a food processor to make fine crumbs. Put the spread in a small saucepan and place over a low heat until melted then stir in the crumbs. Add to the tin , press the base with the back of a spoon and chill for 30 minutes.

2. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes or until softened. Remove the gelatine and squeeze out any excess water, then put the gelatine in a measuring jug with 100ml boiling water. Whisk to dissolve, then set aside to cool.

3. Whizz the vanilla yoghurt , lemon zest and juice, lemon extract, sweetener and gelatine mixture together in a food processor. Pour over the biscuit base.

4. Purée 100g raspberries in a clean food processor or mash with a fork. Drizzle purée over the top of the cheesecake and scatter over 50g of the remaining raspberries. Use a flat blades knife or handle of a spoon to ripple them through the cheese and smooth the top. Chill for three hours until set.