After years of battling with poor eating habits, a mother has shared the secret to her remarkable weight loss and her favorite recipe. At 30, Georgia Wray-Brayshaw has managed to lose over 5 stone in just one year.

Georgia, now 5 stone 3 pounds lighter, expressed how she has reignited her love for food and discovered a newfound confidence she never thought possible. She works as an office manager at her family’s car auction business and resides in Newcastle-upon-Tyne with her husband, Toby, and their daughters, Ruby, aged nine, and six-year-old Lilah. Originally weighing 15 stone 8.5 pounds, Georgia now tips the scales at 10 stone 3.5 pounds after joining the Ponteland Slimming World group in Newcastle-upon-Tyne, guided by Zoe Dolan.

Reflecting on her journey, Georgia shared, “Zipping up my new wetsuit with ease for my first surf this summer made me smile; a year ago, I wouldn’t have fit into it. Now, I felt more confident than ever and incredibly proud of my progress.”

“As a child, I never worried about my weight. However, during my pregnancy with my daughter in 2016, I indulged in typical cravings and found it hard to shed the weight afterward. After Lilah was born in 2019, I felt trapped in a cycle of attempting and failing to lose weight. I often resorted to extreme diets that I couldn’t maintain for more than a few weeks,” Georgia explained.

Her weight began to impact her health, leading to frequent severe migraines. Georgia realized the urgency of change after seeing photos of herself from a trip to India last March, which made her determined to lose weight.

Georgia emphasized the importance of taking action, saying, “It wasn’t just for me, but for Ruby and Lilah as well. I wanted to be the kind of active mom who could run and play with them—that’s the mom they deserved.”

She continued: “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 outlined how Slimming World’s healthy eating plan operated, she “listened to it with fresh ears, which I think made a massive difference to my journey this time”. She confessed that preparing meals had never been her forte and previously she’d frequently prepare the same dish repeatedly, becoming tired of it.

She continued: “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 explained she had reduced her spending 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 revealed that attending her local group had enabled her to “understand my relationship with food” and she benefitted enormously from chatting with fellow members and sharing tips and recipes.

Georgia said: “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 2

Ready in 45 minutes

1 large sweet potato

Low-calorie cooking spray

1 onion

2 peppers

1 chilli

5g fresh thyme

300g diced chicken breast

1 tbsp jerk seasoning

230g red kidney beans

2 tbsp tomato purée

200g passata

1 unwaxed lime

Mixed salad, to serve

Preheat your oven to 220°C/fan 200°C/gas 7. Chop the sweet potato into 3cm chunks.

Place the sweet potato in a baking dish lined with baking paper, spray with low-calorie cooking spray and bake for 20 minutes.

In the meantime, peel the onion and slice into eight wedges. Remove the seeds from the peppers and chop into 3cm pieces.

Finely chop the chilli (remove seeds for a milder taste), then finely slice the thyme leaves.

Combine the onion, peppers, chilli (according to preference) and thyme in the baking dish. Mix in the chicken, jerk seasoning, kidney beans along with their liquid, tomato purée and passata, stirring everything together well.

Slice the lime into two halves and place them on top, then bake for 20 minutes, until the chicken is fully cooked and the sweet potato chunks are soft. To serve, drizzle the juice from the baked lime halves (according to taste) over the jerk chicken. Serve alongside the salad.

For more one-pot recipes like this and additional information, visit the Slimming World Kitchen website.