Sweet Potato Cakes

(from the Slimming World Website)

ingredients

• 1 sweet potato, peeled and cut into 1 inch cubes
• 1 red chile, deseeded and finely chopped
• 2 scallions, very thinly sliced
• 1 garlic clove, peeled and crushed
• 1 tsp cumin seeds
• 2 tbsp finely chopped fresh cilantro
• 1 small egg yolk
• Salt and freshly ground black pepper
• Low calorie cooking spray eg PAM
• Arugula or other salad leaves and lime wedges, to serve

For the mayo

• 4 level tbsp extra-light mayonnaise
• 1 tbsp sweet chili sauce
• Finely grated zest and juice of ½ lime

method

1. Place the sweet potato in a large saucepan and fill with just enough
   water to cover. Bring to the boil and cook until the potato is tender
   and easily pierced with a fork – about 10 minutes. Drain thoroughly,
   transfer to a mixing bowl and mash well.
2. Stir in the red chili, scallions, garlic, cumin seeds, cilantro and egg yolk and season to taste.
3. When the mixture is cool enough, use your hands to form the potato mixture into six slightly flattened cakes, about 5½ inches in diameter, and spray with low calorie cooking spray. Place a large skillet over a medium-high heat and cook the potato cakes, three at a time, for about 5-6 minutes until golden brown on each side, turning once.
4. Make the mayo by mixing all the ingredients together in a small bowl. Serve the sweet potato cakes on a bed of arugula or salad leaves with a dollop of the sweet chili mayo and lime wedges to squeeze over.

Italian Aubergine Bake

(from the Slimming World Extra Easy Entertaining Book)

• ingredients

  • Low calorie cooking spray
  • 4 garlic cloves, peeled and thinly sliced
  • 2 x 400g cans chopped tomatoes
  • ¼ tsp sweetener
  • 1 tsp dried red chilli flakes
  • 1 tsp dried mixed Italian herbs
  • 1 cinnamon stick
  • Salt and freshly ground black pepper
  • 4 large aubergines, cut into 1.5cm thick slices
  • 2 large handfuls of basil leaves
  • 120g Parmesan cheese, grated

  
  

  
  

  
  

  method

  1. Preheat the oven to 180°C/160°C Fan/Gas 4.
  2. Spray a frying pan with low calorie cooking spray, add the garlic and gently stir-fry for 1-2 minutes.
  3. Add the tomatoes, sweetener, chilli flakes, dried herbs and cinnamon stick and simmer for 20-25 minutes until thickened. Season well.
  4. Meanwhile, spray the aubergine slices lightly on both sides with low calorie cooking spray, season and cook on a preheated ridged griddle, in batches, turning a few times until completely tender (you could also do this in a frying pan). It's important to get the aubergine as tender as possible, so give it time.
  5. Remove the cinnamon stick from the frying pan and put a few spoonfuls of the sauce in the bottom of a large ovenproof dish. Cover with one-third of the aubergine slices and half of the basil leaves then repeat, finishing with a layer of aubergine.
  6. Spoon a thin layer of sauce over the aubergine, sprinkle with the Parmesan and bake for 30-40 minutes until bubbling and golden. Serve warm or at room temperature.

  Tip: Suitable for freezing

  
  

  Note: I added black olives in my version, it was yummy!

Stuffed Spinach and Mushroom Crepes

1/2 syn on Extra Easy

Makes 12 crepes

For the Crepes

10 large eggs

6 tbsp mixed herbs of your choice (parsley, chives, etc)

salt and pepper

For the Filling

Low calorie spray

500g baby button mushrooms, halved

3 garlic cloves, peeled and crushed

1/2 tsp cumin seeds

10 spring onions, finely sliced

400g baby spinach leaves

200 g cherry tomatoes, halved

200 g quark

4 level tbsp low fat soft cheese

fresh chives, to garnish

Method

Crack the eggs into a large bowl, add the chopped herbs and 2 tablespoons of water and season to taste. Bat gently to break up the eggs, pour into a large measuring jug and set aside while preparing the filling.

Spray a large saucepan with low calorie cooking spray and place over high heat.  Add the mushrooms, garlic, cumin seeds and spring onions and cook for around 5 minutes until the mushrooms have softened and the mushroom juices have evaporated.

Add the spinach and stir fry for 4-5 minutes or until wilted.  Add the tomatoes and stir fry over a high heat for 1-2 minutes.  Remove from the heat and stir in the quark and soft cheese. Set aside and keep warm.

Spray an 18 cm frying pan with low calorie cooking spray and place over a high heat for a few seconds until hot. Pour in one-twelfth of the egg and herb mixture.  Cook for about 1 minute, stirring gently with a wooden spatula and pulling the cooked egg from the edge towards the centre to let the liquid egg flow on the pan.

When the crepe holds together, stop stirring and cook for 30 seconds or until the underside is golden brown and the top is just setting.

Spoon one-twelfth of the mushroom mixture along the middle third of the crepe and fold both sides over the top.

Quickly slide the folded crepe inn to a warmed plate and keep warm then repeat until you have 12 stuffed crepes.

Garnish with chives and serve with a green salad.

Lamb and Vegetable Curry

Serves:  10
Preparation time:  25 minutes
Cooking time:  1 ¼ hours

Syn Free on Extra Easy

You will need
Cooking spray
1.5kg lean boneless lamb leg steaks, all visible fat removed, cut into 2cm chunks
2 medium onions, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2.5cm piece root ginger, peeled and grated
2 tbsp curry powder
600g cauliflower florets
4 large carrots, peeled and thickly sliced
3 x 400g cans chopped tomatoes
4 tbsp tomato purée
300ml lamb or vegetable stock
200g frozen peas

A large handful of finely chopped fresh coriander, plus extra to serve

250g fat free natural yogurt, plus extra to serve
Salt and freshly ground black pepper

Method

1.Spray a large flameproof casserole dish with low calorie cooking spray and place over a high heat. Add the lamb and cook for around five minutes, in batches, until browned all over. Transfer the lamb to a bowl or plate with a slotted spoon.
2. Add the onions, garlic and ginger to the casserole dish and cook, stirring frequently, for around 10 minutes or until the onion is tender.
3. Add the curry powder, cauliflower and carrots and stir to mix well. Add the tomatoes, tomato purée and stock and bring to the boil. Return the lamb to the casserole and reduce the heat to a simmer.
4. Cover and cook for around 1 hour until the lamb and vegetables are tender.
5. Add the peas and chopped coriander and cook for five minutes over a high heat or until the peas are piping hot. Remove from the heat, stir in the yogurt, season to taste and serve immediately. Accompany with a bowl of yogurt sprinkled with chopped coriander.

Recipe: Slimming World’s Extra Easy Entertaining

Ms Slinky 2013 (Leybourne Group)

Winning the Leybourne Group Slimming World Ms Slinky 2013 is a huge indication that I must be doing something right.
To date, I am just 2 lbs short of a 2 stone weight loss, having only joined the group in August 2013.
Thank you to my Slimming World group in Leybourne for all the support. Above all, thank you to my consultant, Beverley Conroy for being such an inspiration to everyone.

This was the speech that I delivered during the nomination night. This probably summarises my story.

To be obese and fit in this society, is a big challenge.

But to be obese, and have depression is an even bigger one.

I spent 11 years of my life as an associate creative director for advertising. I wrote ads for global brands like Neutrogena, McDonalds and Nike. I was earning the wage of a stockbroker, I was on top of the world, and on top of my career. I was independent, confident and driven.

All of that changed when I got married and fell pregnant. I gained 3 stone in the span of my pregnancy. I had preeclampsia, and had an emergency C-section. I was so disillusioned by the reality of motherhood.  I didn’t realise that my little one can be more demanding than all of my Marketing clients put together. I viewed it as an endless cycle of milk, pram walking and poo cleaning. I turned to food to give me comfort. While my baby cried, I would stuff myself with KFC. While she was sucking her milk bottle, I would finish a litre of normal Coke.

I ballooned like mad, and put on a lot of weight. I was diagnosed with post natal depression and was prescribed a ton of anti-depressants.

I developed a phobia that was social related. I became so scared of people. I felt shivers down my spine and always felt anxious just thinking about going to Tescos.  One day, while I was pushing the pram, a teenage boy honked his car and said, “Hey Peppa Pig, out of my way!”

I cried uncontrollably and felt devastated. I’ve never felt so humiliated in all my life. The once confident, successful career woman has lost her identity. I was at the lowest point of my life.

I told myself, I had two choices—to carry on eating my way out of depression, or do something about it.

One fateful day, I saw a poster of Slimming World. I thought, maybe this was the help that I needed.

 I was a bag of nerves when I first entered to have my induction. But I remember Beverley saying to me, “You’ve done the hardest bit already, by walking through that door.”

Every pound that I lost each week is like a light bulb that lit up my dark alley of misery. From the depressed woman who couldn’t even utter a word in front of strangers, to someone talking before a huge crowd today, I would say that I have already achieved a milestone. To be nominated as Ms Slinky is a huge honour for me.But to actually finish this speech without having panic attack, for me is an even more remarkable triumph.

I saw my doctor the other day and she was pleased with my progress.  She saw a healthier, more confident me, and as a result reduced the dose of my anti-depressants.

Thanks to Slimming World, I no longer live in darkness.

Thanks to Slimming World, I am reunited with my old self.

I am so fired up to reach my target weight. When that happens, I can finally tell other Mums with depression my story.  I can tell them that they too, can be strong and take control of their lives.

In a span of 12 weeks, I lost a lot of weight, and as result, gained a lot of confidence. I almost am reunited with my old self. Now I can’t wait to get up each morning to cook my meals , write my blog , and above all, see my baby's beautiful smile each day.

Half a Syn Milk Chocolate Lollies

This is one of my nice and easy dessert inventions. Simply make a cup of Options Chocolate Drink (as per direction), pour into ice lolly moulds, and viola! You've got yummy chocolate lollies for your chocolate cravings.

Tuna and Sweetcorn Fritters

(from Slimming World's Website)

Serves 4
Ready in 45 minutes
Freezer Friendly (fritters only)


Syns - Free on Extra Easy


Ingredients


400g can sweetcorn kernels, drained
200g can tuna in spring water, drained
3 medium potatoes, unpeeled and whole
salt and freshly ground pepper
4 tbsp each of finely chopped chives, coriander and parsely
1 egg, lightly beaten
low calorie cooking spray


For the salsa


4 plum tomatoes, finely chopped
½ a cucumber, finely dices
½ a red onion, peeled and finely diced
3 tbsp chopped mint
juice of 1 lemon


Method


1. Preheat the oven to 180c/Gas 4. Place the sweetcorn and tuna in a large mixing bowl.


2. Place the potatoes in a pan of lightly salted water, bring to the boil and cook for 15 minutes, majing sure they are not fully cooked. Drain, allow to cool slightly and then peel using a sharp knife. Coarsely grate the potatoes into the sweetcorn mixture. Add the chopped herbs and egg and season well.


3. Combine the ingredients together using your hangs and then divide into 12 portions. Shape each portion into a flat "cake" and place on a non-stick baking tray lined with baking parchment. Spray with low calorie spray and place in the oven for 15-20 minutes or until lightly golden.


4. While the fritters are cooking make the salsa by combining all the ingredients together in a bowl, season well and chill until required. Serve the fritters with the salsa.

Toffee Apple Ice Cream

(from the Slimming World Website)

• 4 dessert apples, unpeeled
• 8 tbsp sweetener
• 50g Carnation caramel
• 500g pot Total 0% fat Greek yogurt

• Serves: 6
• Prep. time:
• Cook time: ready in about 30 mins, plus 8-10 hours freezing time.
• Total time: Over 60 Minutes
• Syns per serving:1 1/2 syn
  
  

ingredients

• 4 dessert apples, unpeeled
• 8 tbsp sweetener
• 50g Carnation caramel
• 500g pot Total 0% fat Greek yogurt

method

1. Coarsely grate 3 of the apples into a large mixing bowl. Add the sweetener, caramel and yogurt then stir well.
2. Spoon the mixture into a shallow, freezerproof container. Cover and freeze for 8-10 hours, beating the mixture smooth with a fork every hour until firm.
3. Before serving, remove from the freezer and refigerate for 12-15 minutes, or until soft enough to scoop. Core and thinly slice the remaining apple. Scoop the ice cream into dessert bowls and serve with the apple slices.

Salmon Asparagus and Potato Salad

Serves 4

Time: 30 minutes

Syns: Extra Easy Free

Ingredients

24 large asparagus spears, trimmed

14oz/397g baby new potatoes, halved

Salt and freshly ground black pepper

4 skinless Scottish salmon fillets

1 lemon, cut into 8 slices

Juice of 1 large lemon

1 shallot, finely cubed

A small handful of fresh tarragon, finely chopped

4fl oz/113ml fat-free vinaigrette

2 baby gem lettuces, roughly torn

1. Bring a large, deep pan of water to the boil. Add the asparagus spears and cook for 4 minutes, or until tender. Remove the asparagus and set aside. Bring the water back to the boil, add the potato halves and cook for 10-12 minutes, or until tender. Drain and set aside until needed.

2. Season the salmon and place 2 slices of lemon on top of each fillet. Bring a wide, shallow pan of water to a simmer. Carefully add the salmon and lemon slices, cover and cook for 5-6 minutes or until cooked through.

3. Meanwhile, whisk the lemon juice, shallot, tarragon and vinaigrette, and season well. Toss the lettuce in half of the dressing, then arrange on 4 serving plates. Top with the asparagus and potatoes, flake over the salmon and serve with the remaining dressing drizzled over.

(Note: I added a few olives just to make it even tastier)

Roasted Pepper Soup

• (from Nigella's website)
• 800 grams tomatoes (preferrably left to ripen in a sunny kitchen and then halved or quartered depending on the size, or left whole if cherry tomatoes)
• 1 large red onion (cut into chunky slices)
• 2 red peppers (deseeded and cut into chunky pieces)
• 6 cloves garlic (left whole in skins)
• olive oil (a generous drizzle) (Fry light)
• sea salt
• black pepper
• 500 ml vegetable stock
• tabasco (a few dashes, to taste)

Method

1. Preheat the oven to 200C
2. Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.
3. Bake for about 30-45 minutes until the veg are sweet and just slighly charred
4. Bring the stock to the boil and add the Worcestershire and tabasco sauces
5. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skinsAdd the rest of the vegetables
6. Puree using a hand blender, but not too smooth - a bit of texture is very nice here.