Eat your way slim06-May-2009 Annette shares her story and low-fat recipes for losing weight with Sylvia Anderson from St Joe News
It’s 7 a.m. and Annette Sym
already has had a hectic day. It began at 2 a.m. with a radio
interview, followed by more interviews at 2:30 a.m., 3 a.m. and 4 a.m.
A photo shoot for a magazine is scheduled for this afternoon. It’s just
another day in the life of Australia’s number-one low-fat cookbook
author, who has self-published and sold more than 2.5 million
“Give me an hour and I will change your life,” she says.
They say the proof in the pudding is the eating, and she claims that’s one of the reasons for her success. She cooks for her audiences, and they like how it tastes.
“You really can’t tell the difference,” she says. “If you don’t tell people this is low-fat, they wouldn’t know. And I’d like to think that people can relate to my story.”
In her book and at her appearances, Ms. Sym tells the story of how
she used to be fat. It’s a story of how she was nicknamed “porky” by
classmates and came to weigh 220 pounds. She explains how she overcame
the despair of being overweight and turned her
What made you change your lifestyle so radically?
I remember very well when this happened. There was this picture of me in a swimsuit. I was devastated when I saw that photo. People say, “Well didn’t you look in the mirror? You do, but you don’t look that long. When I looked at that photo, that’s when I had that realization that the dieting thing was making me fat. I was always looking at ways to lose weight, and if I wasn’t on a diet, I was thinking about it and feeling guilty because I should be on one. That’s when I decided to dump the dieting because I was sick of living this way and I wasn’t getting the outcome I wanted. I decided to concentrate on being a healthy person.
How did you deal with sweets?
I had a very sweet tooth and experimented with low-fat cakes. I used
to have a bake day and make a chocolate cake and carrot cake or
something like that. I would cut them in normal-serve slices, wrap them
in cling wrap and put them in the freezer. Then every day, especially
the first years when I was losing weight, I would take out something
from my container in the freezer and would have my treat. I think that
helped because I knew each day I would have something fun and delicious
and considered naughty food, but it really wasn’t. Once I started doing
this, I realized that I had great control. It was when I was trying to
starve myself and live off
How did your children react to your low-fat recipes?
They were terrific. I believe if you make it tasty enough, everyone should want to eat it. When kids are 2 and under, they shouldn’t have low-fat food, but other than that, it’s no big deal as long as you give them fat in other ways, like in milk or yogurt.
What are some of your favorite recipes?
That’s like asking which one of your children are your favorite.
These are all my babies (laughs). But if you like pizza, the chicken
pizziola is great because it’s like a pizza but you use the chicken as
a base. You get the flavors you
What were the changes you made when converting the cookbook from Australian to American?
You are still in pounds and ounces, so I had to change that. Also, ingredients. Your bell peppers, we call capsicum. You call it cornstarch, we call it cornflour. All-purpose flour is plain flour. There’s a lot of differences. Also, sometimes we spell things different than you. Fiber in your world is fibre in ours.
Do Australians prefer different foods?
No, we’re very international, but so are you. Probably the only difference is in Australia is we really love
Seafood marinara sauce
1 teaspoon crushed garlic (in jar)
1 pound seafood marinara mix (or 1 pound peeled raw shrimp)
1/2 cup green onions sliced or onion chopped
1/2 cup white wine
One 14½ ounce can no-salt-added diced tomatoes
2 teaspoons no-salt-added tomato paste
2 heaping tablespoons cornstarch
3/4 cup low-fat 2-percent evaporated milk
Sauté garlic in a non-stick frypan that has been coated with cooking spray for one minute then add seafood, green onions and wine to pan, then cook for three minutes. Add canned tomatoes and tomato paste then cook for a further three minutes. Combine cornstarch with milk, add to pan, stirring well, bring to boil then pour over cooked pasta.
Note: Marinara mix is a combination of raw seafood such as
Suitable to be frozen for two to three weeks. 198 calories (223 when made with shrimp) and 1.5 (1.6) grams of total fat. — Annette Sym, author of “Simply Too Good To Be True.” For more recipes and tips visit www.symplytoogood.com
Mississippi mud cake
5 ounces dark cooking chocolate
4 ounces light margarine
1 cup sugar
2 teaspoons instant
1 cup water
1/4 cup bourbon or brandy
1/2 teaspoon baking soda
1/2 cup applesauce (in jar)
2 egg whites
1½ cups all-purpose flour
1/3 cup cocoa powder
2 tablespoons cocoa powder
3/4 cup confectioner’s sugar
2 teaspoons light margarine
About 1 tablespoon non-fat milk
Preheat oven to 325 degrees. To make cake, place chocolate, margarine, sugar,
To make frosting, sift cocoa and confectioner’s sugar and add margarine and enough milk until a smooth frosting is made. Spread over cake. Refrigerate. Suitable to be frozen. Makes 14 servings
NOTE: Mississippi mud cakes have a tendency to crack a little on the top. The icing will camouflage this. A traditional mud cake has around 50 grams of fat per serving. This has 6.6 grams and 223 calories.
4, 4-ounce skinless chicken breasts (or lean beef steak or extra lean turkey breast cutlets)
1/2 cup ham, 98 percent fat-free, diced
1/2 cup mushrooms, thinly sliced
1/2 cup bell peppers, thinly sliced
1/2 cup green onions, chopped or thinly sliced
1/2 cup tomato, diced
1 teaspoon crushed garlic (in jar)
1/2 teaspoon dried basil
4 tablespoons no-salt-added tomato paste
1 cup shredded sharp 2-percent milk reduced-fat cheese
Preheat oven to 350 degrees. Flatten chicken breast with meat mallet. In a medium size mixing bowl, mix together ham, mushrooms, bell peppers, green onion, tomato, garlic and basil. On a baking tray that has been coated with cooking spray, place raw flattened chicken then spread 1 dessertspoon of tomato paste over each breast. Spread the ham mixture evenly over each breast. Sprinkle 1/4 cup of cheese over each piece. Bake for 30 to 40 minutes or until chicken is cooked and topping is golden brown.
Makes four servings. Suitable to be frozen. 222 calories, 7.8 grams total fat.
More News !
Australian Annette Sym joined us this morning to share her amazing weight loss story as well as a fe..more
Australia's low-fat cookbook queen, Annette Sym, lost over 70 pounds by eating foods she loved. She ..more
Annette shares her story and low-fat recipes for losing weight with Sylvia Anderson from St Joe News..more
Annette Sym lost 70 pounds and has kept it off for nearly two decades with her healthy recipes. ..more
Thank you for sharing your remarkable weight loss success story — and your passion..more
Author Annette Sym, "Symply Too Good To Be True," shows azfamily.com’s Olivia Fierro how to make Ind..more
Watch Annette on 'Eye on Health' - Dallas Fort Worth Watch the video HERE (http://cbs11tv.com/..more
We're cooking with a woman who went from 220 pounds to 150 pounds. ..more
Dr. Lara Honos-Webb is a licensed clinical psychologist, author of four books, and is considered one..more