We’re proud to be Gary’s partner on his wellness journey. You can follow along on Instagram @garymehigan.
As a busy chef, I developed some unhealthy habits that were hindering me. At 50, I realised I don’t want to feel sluggish anymore – I want to feel like I can take the dogs out for a run or kick a football around in the park. I chose WW Freestyle™ because I can still enjoy my favourite foods like crusty bread and cheese while getting healthier. I hope my journey with WW shows others, including men like me, that you don’t have to put your life on hold or say no to the food you love in order to get healthier.
Gary's wellness goals
I want to lose 10kgs and feel more energised.
Since my early 30s I’ve struggled with my weight. Life just got busy. I had my own business and we had our daughter, so I was often on the go, eating irregular meals that weren’t always healthy. My worst habit was eating too late at night after the service in restaurants. I’ve tried lots of diets and lost weight in the past, however, they’ve been restrictive and not sustainable.
I’m a chef – food is my centre point in life, after my family, of course. It’s the window to enjoying everything that’s good, whether it’s family, friends, or discovering new people and places. Saying no to my favourite foods like bread, for example, just doesn’t cut the mustard with me.
“WW Freestyle™ gives me the freedom and flexibility to keep up my lifestyle and do what’s required for my job”.
It lets me enjoy food the way I want to enjoy it, while getting healthier! With more than 200 ZeroPoints™ foods that you don’t have to measure or track, I now base most of my meals around these - satisfying foods like skinless chicken breast, eggs, most seafood and fruits and vegetables.
I’m really excited to be part of WW’s evolution to wellness that works for all. I hope that my story and relationship with WW will help to inspire others. I know lots of men in their 40s and 50s that struggle making time to stay healthy - maybe they think it’s too late or that they have forgotten how good it feels to be able to jump up and go for a run or kick the footy with the kids.
Join me on the journey, and see if you can change your life too.
Gary's favourite WW Freestyle™ recipe as seen on Studio 10
Poached chicken, asparagus, peas and coriander chutney
Prep time: 20 mins | Cook time: 1 hour
5 SmartPoints value per serve | Serves: 4
2 large skinless chicken breasts
2 tsp extra virgin olive oil
2 kaffir lime leaves
1 bunch fresh coriander, leaves picked
1 tsp finely grated ginger
1 clove garlic, crushed
¼ cup young coconut flesh (see tip)
2 tbs coconut water
1 tbs mustard oil (see tip)
3 green cardamom pods, seeds only (see tip)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp chilli powder
10 fresh curry leaves
1 bunch asparagus, cut into 1 cm slices
1 cup fresh peas
1 cup sugar snaps peas
1 cup baby spinach leaves
1 bunch broccolini, cut into 1.5 cm lengths
1 tsp extra virgin olive oil
12 cashew nuts, toasted
12 natural almonds, coarsely chopped
Place the chicken breasts into a sous vide vacuum bag and season with salt and pepper, add lime leaves, 2 teaspoons of olive oil and seal. Cook in a water bath at 64⁰C for 1 hour. Alternatively poach chicken in just simmering water seasoned with salt, pepper, lime leaves and oil for 5 minutes. Turn off the heat and stand in poaching liquid for 15 minutes.
Blanch the coriander leaves in boiling water for 20 seconds then refresh in iced water. Drain well and squeeze to remove excess water. Place the blanched coriander leaves, ginger and garlic into a small food processor. Add ¼ teaspoon salt, young coconut flesh and coconut water.
Heat the mustard oil in a frying pan, add cardamom seeds, cumin and mustard seeds, chilli and curry leaves and toast for 20-30 seconds or until fragrant. Remove from pan and allow to cool slightly. Add toasted spices to the food processor and process until smooth. Add a little more coconut water if necessary to get a nice sauce-like texture, set aside.
Blanch the asparagus, peas, sugar snaps and spinach for 1 minute in plenty of boiling salted water or until bright green, drain and season with salt and pepper, drizzle with 1 teaspoon olive oil. Remove the chicken from the vacuum bags or poaching liquid and slice each breast into six.
Place a spoonful of coriander chutney into each bowl then place three slices of chicken on top of the sauce in each bowl. Scatter the green vegetables over and around the chicken then sprinkle over the cashews and almonds.
Tips: Mustard oil and green cardamom pods are available from Indian grocery stores. For the young coconut flesh buy a young drinking coconut and remove a large enough hole from the eye end to then scoop out the young flesh with a spoon. You can also buy frozen young coconut flesh from Asian grocery stores.
Note: The coriander chutney can be easily stored in a jar in the fridge for 3-4 days.