Slimming World mum explains the 'go-to' recipe that helped her lose 5st in a year

After years of unhealthy eating holding her back, a mum has explained the key to her weight loss and shared her favourite recipe. Georgia Wray-Brayshaw, 30, haslost more than 5st in a year.

Georgia, now 5st 3lbs lighter, said she had rediscovered her love of food and found the confidence she never knew she had. Georgia helps run her family’s car auction business as an office manager and lives in Newcastle-upon-Tyne with her husband Toby and daughters Ruby, nine, and six-year-old Lilah.

Starting at 15st 8.5llbs, she is now weighing in at 10st 3.5llbs after signing up to Ponteland Slimming World group in Newcastle-upon-Tyne, run by Zoe Dolan.

• Nutritionist issues health warning to check all easy peel citrus labels
• Brits urged to 'book' one vaccine in crucial UKHSA and NHS warning

Georgia said: “As I zipped up my new wetsuit with ease for my first surf this summer, I couldn’t help but smile to myself knowing that just a year ago, I wouldn’t have been able to fit into this. Now, though, I felt more confident than ever – and so proud of how far I’d come.

"Growing up, I didn’t worry about my weight. Then when I fell pregnant with my daughter in 2016, I leaned into the normal cravings and struggled to lose weight after she was born. After I had Lilah in 2019, I felt completely stuck – I was trapped in a frustrating cycle of trying to lose weight, giving up and then starting over again. I’d choose very restricted methods and could never stick to anything longer than a few weeks."

Georgia said her weight was having a knock-on effect on her health and she often suffered with bad migraines. She said that while she'd "known for some time I needed to do something, it was seeing photos of myself from my holiday in India, last March, when it really hit me that I needed to lose weight".

Georgia said she knew she needed to do it "not just for me, but for Ruby and Lilah too. I wanted to be the active mum that could run around and play with them – that’s the mum they deserved".

She added: "I’d been a Slimming World member in the past and lost two stone. However, I never stuck around for the full sessions, and eventually stopped going to the group and fell out of the healthy habits I’d learned along the way.

"Then, in April 2024, my sister-in-law’s mum had told me she’d joined her local group and how well she was doing and suggested I come along to her group. After some persuasion, I agreed to give it another go.

"I nearly didn’t walk through the doors of my first Slimming World group. I sat in the car outside the venue and almost turned back home, telling myself I’d come back the next week. I eventually plucked up the courage to walk in and quickly felt reassured I’d made the right decision – my consultant Zoe sensed I was nervous and immediately put me at ease."

Georgia said that as Zoe explained how Slimming World’s healthy eating plan worked, she "listened to it with fresh ears, which I think made a massive difference to my journey this time". She admitted that cooking had never been her strong suit and previously she'd often cook the same thing week in, week out, and get bored.

She added: "When Slimming World Kitchen launched that summer, it was just what I needed to stay on track during the week. I ordered my first box and it’s been the biggest tool in helping me stay focused on my weight loss ever since.

"I love how much variety there is each week, with 18 meals to choose from. Toby and I choose our meals for the week ahead – we usually to get three or four meals a week – and it’s made a huge difference to the way we shop, cook and eat."

Georgia said she had saved money as she was "no longer constantly popping to the shops" and added: "We work in the family business, selling classic auction cars, and with two little ones, planning meals isn’t always easy. I love that I can order boxes weeks in advance and don’t have to think about anything until they arrive.

"We tend to go for the ‘one-pot’ recipes or anything that can be cooked in 30 minutes or less, as we’re always on the go – and having all the ingredients premeasured and portioned for us has been a game-changer. We were blown away by the quality of the meat and vegetables too – I can’t think of a single meal we haven’t liked. The portions are so generous that we often have extra for lunch the next day.

"My meals are more colourful and nutritious, and I actually enjoy the food I’m eating now. Some of our favourites are the steak with baked potatoes and mushroom sauce, the heavenly harissa chicken pasta, or all-in-one jerk chicken. Last Christmas we enjoyed trying the festive-themed recipes, and we’re looking forward to trying some new ones this year too."

She said going to the local group had helped her "understand my relationship with food" and she got a lot out of speaking with other member and exchanging ideas and recipes.

Georgia added: "Losing weight has helped me find my confidence again – I’m no longer shying away from living my life. I’d always been pretty active and always enjoyed wake surfing. This summer was the best season I’d had – I felt so confident and strong and have so much more energy – I no longer tired before I even get going.

"Joining Slimming World was the best thing I could have done for myself, and reaching my target weight goal – and being able to maintain it – is one achievement I’ll always be proud of. I’m living life in colour now and wouldn’t change it for a thing."

Georgia’s favourite recipe

All-in-one jerk chicken

Serves two

Ready in 45 minutes

One large sweet potato

Low-calorie cooking spray

One onion

Two peppers

One chilli

5g fresh thyme

300g diced chicken breast

One tbsp jerk seasoning

230g red kidney beans

Two tbsp tomato puree

200g passata

One unwaxed lime

Mixed salad, to serve

Heat your oven to 220°C/fan 200°C/gas 7. Cut the sweet potato into 3cm cubes. Put the sweet potato in an ovenproof dish lined with baking paper, spritz with low-calorie cooking spray and roast for 20 minutes.

Meanwhile, peel the onion and cut into eight wedges. De-seed the peppers and dice into 3cm squares. Finely dice the chilli (deseed for less heat), then finely chop the thyme leaves.

Add the onion, peppers, chilli (to taste) and thyme to the ovenproof dish. Stir in the chicken, jerk seasoning, kidney beans and their water, tomato purée and passata, mixing everything together thoroughly.

Cut the lime into two halves and arrange them on top, then roast for 20 minutes, until the chicken is cooked through and the sweet potato cubes are tender. To serve, squeeze the juice from the roasted lime halves (to taste) over the jerk chicken. Enjoy with the salad.

Head to the Slimming World Kitchen website for more one-pot recipes like this and more information.