Category Archives: Grow Your Own Meal

Scandal as muscular dystrophy drug price hikes $88,000

  • Emflaza, a steroid, is one of the only drugs known to slow the effects of DMD
  • Duchenne’s muscular dystrophy is a terminal disease that mainly affects boys
  • Previously, families could import the drug to the US for around $1,000 a year
  • Last week it was approved by the FDA for US use – but the manufacturer Marathon Pharmaceuticals hiked the price to $89,000 a year
  • Now Marathon has paused the launch amid outrage from families and lawmakers

A pharmaceutical company has been forced to ‘pause’ the launch of a crucial muscular dystrophy drug amid outrage over its $88,000 price-hike. 

Emflaza, a steroid, is one of the only drugs believed to slow the effects of Duchenne’s muscular dystrophy (DMD), a terminal disease that disproportionately affects boys. read more

Recipe: 2 ingredient pancakes

 

Recipe: 2 ingredient pancakes 

 

INGREDIENTS  

 

Prep time: 5min

Cook time: 16min 

Serves: 4 

Difficulty: Easy 

  • 4 medium Banana(s), mashed
  • 2 medium Egg, whole, raw, lightly beaten
  • 1 teaspoons Salt
  • 4 spray(s) Calorie controlled cooking spray
  • 4 tablespoons 0% fat natural Greek yogurt
  • 1 portion(s) Blueberries
  • 4 teaspoons Groovy Food Co. Agave Nectar Light & Mild

 

Instructions

Step 1

In a bowl, mix the banana and egg together then add a pinch of salt.  read more

Recipe: Rapsberry and Ginger Cheescake

 

Recipe: Harissa Salmon with Cauliflower Tabbouleh 

 

INGREDIENTS  

 

Prep time: 15min

Cook time: 5min

Serves: 8

SmartPoints™: 7 per serving

Difficulty: Easy

  • 75g Low Fat Spread
  • 175g The Village Bakery Melmerby Gluten-Free Organic Ginger Biscuits
  • 2 sheet(s) Fine Leaf Gelatine
  • 250g Low Fat Soft Cheese, at room temperature
  • 200ml Be Good To Yourself Creme Fraiche, reduced fat
  • 1?2 zest(s) of 1 Lemon(s), plus 2 tbsp juice
  • 2g Tesco Stevia Sweet Granulated Sweetener
  • 150g Raspberries

Instructions  read more

Success Stories: Paula

 

Paula, before

FACTS 

 

Paula, 52

Lost: 9st 3lb

Height: 5’7″

Start weight: 19st 7lb 

Current weight: 10st 4lb

After Nigel and I were first married, our favourite nights were spent cuddled up on the sofa in front of the telly, our plates piled high with whatever comforting dinner I’d cooked from scratch – fluffy shepherd’s pies, steaming roast dinners and creamy tuna pastas. read more

Success Stories: Maria

 

Maria, 34 

Maria spent her adult life with her weight and health fluctuating. But she found a way to make a permanent change.

When I first joined Weight Watchers, it only took me seven months to lose 3st and transform from a self-conscious size 14 to super-confident size 8. My weight had yo-yoed for most of my adult life and yet, the answer had been there all along: a plan that was easy, doable, pain-free – and gave great results! read more

Recipe: Baked Berry Porridge

 

Recipe: Baked Berry Porridge 

 

INGREDIENTS  

 

Prep time: 10min

Cook time: 25min

Serves: 4

SmartPoints™:  8 per serving.

Difficulty: Easy

  • 50g Porridge oats
  • 1?2 teaspoons Ground Cinnamon
  • 300ml Skimmed Milk
  • 1 medium Egg, whole, raw
  • 3 tablespoons Groovy Food Co. Agave Nectar Light & Mild
  • 100g Raspberries
  • 100g Blackberries
  • 150g Strawberries, hulled and quartered
  • 150g Blueberries
  • 4 tablespoons 0% fat natural Greek yogurt

Instructions

Step 1

Preheat the oven to 190°C, fan 170°C, gas mark 5. read more

Recipe: Harissa Salmon with Cauliflower Tabbouleh

 

Recipe: Harissa Salmon with Cauliflower Tabbouleh 

 

INGREDIENTS  

 

Prep time: 10min

Cook time: 25min

Serves: 4 

Difficulty: Easy

  • 520g Salmon, raw, 4 x 130g skinless fillets
  • 2 tablespoons Bart Harissa Paste
  • 30ml Lemon Juice, Fresh
  • 200gCauliflower, Raw
  • 4 spray(s) Calorie controlled cooking spray
  • 6 tablespoons Parsley, fresh, roughly chopped
  • 4 tablespoons Mint, Fresh, roughly chopped
  • 1tablespoons Vinegar, All Types, red wine vinegar
  • 1tablespoons Olive Oil
  • 150gTomato, vine ripened tomatoes, chopped
  • 5 medium Spring Onions, trimmed and finely sliced
  • 3 medium Courgette, thinly sliced lengthways
  • 1 slice(s) Lemon(s), wedges, to serve

Instructions

Step 1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Put each salmon fillet onto a large square of foil, spread over the harissa paste, and drizzle with half the lemon juice. Fold the foil into loose parcels and bake for 18-20 minutes, until cooked through. read more