If you think your genes determine your weight and there's no way to change it, think again.
While genes do play a role (say, inheriting your mom's body type), for most people, the most important factor when it comes to weight is how many calories you consume and how much exercise you regularly get.
Even if your parents were both heavy, there are things you can do to avoid the same fate: Plenty of activity and strength training can both help you boost your metabolism and build muscle. And the more muscle you have, the more calories you'll burn even when you're not active making it easier to stay slim regardless of your family's weight issues!
Save your money trying to have a Dr. tell you you are genetically "fat".........spend it on exercise or vegetables!!! GET REAL!!!
Curried Butternut Squash Soup
POINTS® Value: 0
Servings: 6
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy
Works with Simply Filling
This velvety soup is simple enough for a weekday meal, but sophisticated enough for a special occasion.
Ingredients
1 portion(s) butternut squash, peeled, de-seeded and diced into 1 inch cubes
2 medium onion(s), quartered
2 portion stock cube, vegetable, make up to 2 pints with hot water
1 1/2 teaspoon curry powder
1 pinch salt, to taste
1/4 teaspoon pepper, to taste
2 portion spring onions, thinly sliced, to garnish
Instructions
Preheat oven to 425°F. Place squash and onion in a large roasting pan or baking dish. Bake, uncovered, for 45 minutes, until squash is tender. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.
Remove from oven. Tip into saucepan and add stock. Bring up to the boil, reduce heat and simmer for 15 minutes. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
Toast curry powder in a small frying pan over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide between six bowls. Garnish with spring onions and serve.
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