Coming off my meds.

Isn’t it funny how we have our own little home comforts, mine is my dressing gown, my Slytherin throw and tea in my “Mrs” cup, I still can’t believe I am actually a Mrs now. People always say it goes by so fast and boy were they right. I cannot believe its been 6 weeks already.

I’ve been quiet on my blog and Instagram for a while now, partially because of the wedding, partially because I started losing interest, it turned into a numbers game and less about getting my thoughts and feelings out there and most importantly I stopped because, amidst all the chaos of planning a wedding, I decided to come off my anxiety medication. I’ve got to be honest I feel so much better since ditching my medication. It helped me for a while and I’m extremely grateful that I had it to keep me sane but after a while, it started making me worse, not better and I was having side effects because of this. The doctor then recommended I take them every other day instead.

At first, it was going well then I kept forgetting when I took it and what day I didn’t need to take it so sometimes I was going 3-4 days without anything. So I decided to go cold turkey (which FYI I don’t recommend if you’re going to come off them do it through your doctors care and advice) I had awful withdrawals; headaches, mood swings, anxiety, depression, stomach cramps, you name it.  it took a good few weeks to start feeling better and every day I questioned if I should just take a tablet again, I’m glad I stuck it out in the end but boy it was hard.

I don’t know why but the thought of getting married without medication in my system was my end goal and I did it. It may sound stupid but I wanted to be ‘me’ for our wedding, the real me.

I just wanted to share my journey coming off my meds to show people that its not always a long term thing, it is possible to come off them eventually, if you’re emotionally ready but even if you’re on them long term that’s okay, it’s nothing to be ashamed of, without my medication after having Finley I don’t know how I would have coped.

Anxiety and depression can be a horrible and lonely illness. so if your reading this make sure you reach out to people, check in on your friends and family you never know whos struggling behind closed doors and if it’s you that’s struggling and someone asks how you are, trust them. Don’t filter how your feeling because you “don’t want to be a burden on them” They want to know!! They want to help and sometimes just saying out loud how you feel or writing it down can be a help too.

*On that note if anybody reading this needs a shoulder to cry on, a cuppa and a chat or just a friend to message my inbox is always open. If I can help in any way I will.*

Love,

Mrs Phillips x

Happy Halloween; Blogtober Day 31

Can I just start this last post of Blogtober by saying I hope you’ve all had a great Halloween.

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We’ve had such a great day today we started out going to Llanciach Fawr where we took part in various activities and we watched a magic show. Aria got over her fear of bouncy castles.

We got to see some fascinating animals including a possum, meerkats, a lizard and some sort of bug. I’m not quite sure what bug it was his name was Vinnie but he was part of the arachnid family but also looked a little like a scorpion, I actually held Vinnie and I was quite surprised at myself, I wasn’t scared at all and you couldn’t even feel him on your hand. I also held the lizard which was beautiful. I have to say I was gutted though because the day before they had snakes and an armadillo, I absolutely love snakes!

We also played outside on the slide and with footballs, hoops and bean bags which both the kids absolutely loved. Not as much as Aria loved the bouncy castle though I actually had to drag her off there kicking and screaming when we had to leave. We finished off with a puppet show before we headed home for some dinner and then trick or treating. Aria loved the fact she got sweets for knocking on peoples doors and I can already imagine what she will be like tomorrow asking for some. Finley on the other hand, we decided to take him on his reins, BIG MISTAKE! He dropped to the floor about 100 times which meant he was soaking wet from head to toe. He wouldn’t stay still so I just looked like a greedy adult asking for sweets while Finley was nowhere to be seen. He finally got the hang of knocking doors when we were nearly home, maybe next year he will be a bit more into it. Fingers crossed.

 

 

Blogtober is drawing to a close; Blogtober Day #30

Only one more day till Halloween and it will be one whole month of blogging! I honestly can’t believe I’ve stuck to it. I usually start 30-day challenges, do well for the first week and a half then miss one day for one reason or another and think fuck it what’s the point, I’ve already missed a day what’s another, then I never start it again.

To be honest sticking to Blogtober has been challenging at times to think of post ideas, to keep on track and to fit in the time to write posts up. Some posts have been good, some have been bad but I’ve almost done it.

I think next year, if I take part in Blogtober or if I take part in Blogmas this year I will definitely plan ahead more to take the pressure off a bit. I’ve found myself panicking and staying up late when I should go to bed just to write posts so that I don’t miss a day.  I’m so glad I stuck to it!

Now that Blogtober is drawing to an end I’m slowly going to start focusing on my Instagram again and go back to sharing other parents birth stories, parenting hacks/tips/advice. I plan on reverting back to my niche! I will still have a few random posts and I plan on posting more regularly than I was before Blogtober but maybe not daily.

What are your aims for after Blogtober?

 

Our Half Term Plans; Blogtober Day #29

The first day of half term and we’ve had a pretty chilled day, we’ve watched one of Arias (and my favourite) Disney film; the princess and the frog. We’ve also carved our pumpkins, no need to guess which one is mine.

Today is the only day we haven’t got any plans throughout half term. Tomorrow Arias going shopping with her Nannie. Wednesday we are going on a trip with the other mums from creche to Llanciach Fawr. I remember going there as a child with the school but can’t for the life of me remember what’s there. I’m really looking forward to it though it will be so nice to take the kids out somewhere new, to let them explore and have some fun. Then when we come home we’re going trick or treating. (we’re dressing as the Addams family) Thursday we are having a play date with cousins and I’m having a catch up with my auntie so we’ve got a fun-filled week ahead!

What’s everyone else doing to keep the kids entertained over half term?

10 Pumpkin Carving Ideas; Blogtober Day #28

If you saw yesterdays post you will know me and Dan had a little date night. It was actually a surprise birthday meal for one of my closest friends so obviously I couldn’t write about it then but it was so lovely to have an adult conversation, good (hot) food and time as a couple.

Tomorrow we will be pumpkin carving with the kids so here are some ideas on what to do with your pumpkins.

  1. Harry Potter (my favourite)

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2. Jack Skeleton

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3. Mike Wazowski

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4. Cheshire Cat

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5. Skull with brains

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6. Bats and Stars

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7. Tinkerbell

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8. Oogie Boogie Man

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9. Spider

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10. Spiderman

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Take time for those that matter; Blogtober Day #27

As parents we often forget how important it is to not be parents for a bit, of course, we are still parents but finding time to just be Dan and Charlotte is equally as important as spending time with your kids.

When you become a parent you often lose yourself (not like Eminem) but you lose your identity, you forget who you were before you were “mum” and “dad” as much as you love those little darlings with all your heart and cherish the moments you have with them (some more than others) it can get you down just doing the same thing day in day out and not getting any “me” time or any time as a couple. Children are made out of love (mostly) so don’t forget to love your partner just as much as you did before. Make the effort to have date nights or play a board game at home when the kids are asleep. Keep working on your relationship, children don’t always bring people together, sometimes children tear couples apart. Nothing to do with the child itself but due to stress, lack of time as a couple and little effort with each other.

Today’s post is a little shorter than usual because I’m practising what I preach and we are going for a date night.

We all make time for what we feel is important in our lives

10 Things you probably didn’t know about me; Blogtober Day #26

I can’t believe that it was two months yesterday till Christmas!! I know I’m supposed to be doing posts autumn/ Halloween related but I’m so excited and nervous for Christmas this year. I can’t wait because the kids are finally getting excited (okay well Aria is) but then, on the other hand, this year we are struggling majorly with money, with the wedding to pay for, both of us learning to drive, a car to buy and Christmas approaching rapidly it scares the shit out of me.

So I’m going to lighten the mood a little and do 10 facts about me post.

  1. I’m a qualified hairdresser and beauty therapist but I don’t do anything with it other than cutting Finley’s hair. I’d love to get back into the beauty side but more down the massage/spa route.
  2. I have 5 tattoos. A yellow rose on my hip with the date my mother passed away, a Pheonix on my lower back/side holding the deathly hallows sign with “mischief managed” wrote underneath. I have a small “D” on my foot for Dan, a mother cradling a baby with Aria and Finley’s names underneath on my arm and above that, a portrait of my mother with “love always” wrote underneath in her handwriting. I eventually want a full sleeve, an underboob tattoo and a thigh tattoo.
  3. I only have one piercing (well two) my ears but I did have my belly button and both my nipples pierced. My body just seems to reject piercings though.
  4. I once electrocuted myself by putting my tongue on a plug socket, a toy microwave. I was devastated when my dad took it off me it made real cupcakes. Can’t say I blame him mind.
  5. My biggest dream is to become an author, I love writing and am currently in the process of writing my own book so watch this space.
  6. I’m getting married in 6 months! How has it come around so quick it seems like only yesterday we booked our wedding, after a night of new years celebrations we woke up and decided to book.
  7. I was scared to ride a bike until about two months ago when we decided we wanted more family days out so we both got bikes.
  8. My latest fascinations are healing crystals, palmistry and tarot cards. Healing crystals I started getting into because its something I remember my mother loved and I guess I want to feel close to her in some strange way. It also fascinates me to see all the beautiful colours and all the different uses/meanings behind them. I got into palmistry and tarot cards just because I saw an app that scans your hands to read them and then you have to join/pay to find out your answers so I thought I’d just learn it myself.
  9. I’ve also started learning Welsh on the duolingo app. It’s silly really but I can barely speak any Welsh yet I live in Wales, I was born in Wales, I’m Welsh!
  10. I suffer from anxiety.

 

Pinch Of Nom Slimming World Friendly Desert Ideas; Blogtober Day #25

I’ve saved the best till last of course, I’ve got a big sweet tooth just looking at these photos make my mouth water.  For more ideas check out www.pinchofnom.com

Low Syn Apple & Blackberry Crumble

Low-Syn-Blackberry-Apple-Crumble-6

Ingredients

  • 150 grams Blackberries (For 1.5 Syns, as cooked)
  • 50 grams Cooking Apples Peeled and Cored (For 1 syn, as cooked)
  • 25 grams Oats (For 4.5 Syns)
  • 19 grams Self Raising Flour (for 3 Syns)
  • 2 tsp Reduced Fat Spread (For 2 Syns)
  • 3 tbsp Granulated Sweetener

Method

  1. Preheat the oven to 160ºC. Cut the apple into small dice and place into the bottom of 4 individual, ovenproof dishes. Distribute the blackberries evenly among the 4 dishes. Sprinkle half of the sweetener over the fruit.
  2. In a mixing bowl, add the flour, oats, reduced fat spread and the remaining half the sweetener. Rub between your fingers until it looks like breadcrumbs.
  3. Top the fruit with the crumble mixture and spray with Frylight.
  4. Bake in the oven for 25 minutes until golden and the fruit is soft. Serve whilst hot with your choice of topping or sauce.

 

Low Syn Chocolate Brownies

Low-Syn-Chocolate-Brownies-6-768x1024

Ingredients

  • 100 grams Self Raising Flour (For 16 Syns)
  • 50 grams Flora Light (For 7 Syns)
  • 2 tbsp Cocoa Powder (For 5 Syns)
  • 4  Eggs
  • 1 tsp Baking Powder (For 0.5 Syns)
  • 4 tsp Choc Shot (For 2 Syns)
  • 4 tbsp Granulated Sweetener
  • 25 grams Dark Chocolate Chips (For 6.5 Syns)

Method

  1. Preheat the oven to 170°C. Spray a baking tin (approx 8×8 inches) with Frylight and line the bottom with baking parchment.
  2. Place the Flora Light, granulated sweetener, baking powder, self-raising flour, eggs, cocoa and choc shot into a large mixing bowl and mix thoroughly.
  3. Pour into the lined baking tin and sprinkle over the dark chocolate chips. Place in the oven for 17 minutes.
  4. Once cooked, turn out onto a wire rack and remove the baking parchment. Cut into 16 squares and serve warm or cold!

 

Low Syn Cinnamon Drizzle Cake

Low-Syn-Cinnamon-Drizzle-Squares-4

Ingredients

For the cakes:

  • 100 grams Self Raising Flour (For 16 Syns)
  • 50 grams Flora Light (For 9 Syns)
  • 5 tbsp Granulated Sweetener
  • 3  Eggs
  • 2 tsp Ground Cinnamon
  •   Frylight

For the drizzle:

  • 5 tsp Icing Sugar (For 5 Syns)
  • 0.5 tsp Cinnamon
  •   Water A few drops at a time

Method

  1. Preheat the oven to 170°C. Spray a baking tin (approx. 24 x 18cm) with Frylight and line the bottom with baking parchment.
  2. Place the Flora Light, granulated sweetener and eggs into a large mixing bowl and whisk with an electric hand whisk until light and frothy.
  3. Sift in the flour and cinnamon and fold into the mixture. Pour into the lined baking tin and place in the oven for 25 minutes.
  4. Once cooked, turn out onto a wire rack and remove the baking parchment. Leave to cool completely.
  5. Meanwhile, in a small bowl, combine all the ingredients for the drizzle – it should be a loose icing, but not so runny that it falls straight off the cakes. Add just a few drops of water at a time until it has reached the right consistency.
  6. When the cakes have cooled, cut into 12 squares and drizzle over the cinnamon icing. Serve on its own, or as part of a dessert!

 

Low Syn Victoria Sponge Cakes

low-syn-victoria-sponge-slimming-world-featured-5

Ingredients

  • 3 large Eggs
  • 2 tbsp Granulated Sweetener
  • 25 grams Sukrin Almond Flour (For 3.5 syns)
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder (For 0.5 syns)
  • 1 tbsp Reduced Sugar Raspberry Jam (For 1 syn)
  • 11  Raspberries

Method

  1. Preheat the oven to 160 degrees. In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
  2. Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
  3. When the cakes are completely cool, put the jam in a microwaveable tub and heat in the microwave for 10 seconds to loosen. Sandwich the cakes together and place a small amount of jam on top.
  4. Pop a fresh raspberry onto the top of each cake and dust with Sukrin Icing sugar to serve.

 

Low Syn Banana and Chocolate Pancakes

banana-choc-pot-pancakes-Slimming-World-feat-4

Ingredients 

  • 40 g Oats for your HEB or 7 syns
  • 2 medium Eggs
  • 50 ml Milk part of your HEA or 1 syn (for skimmed milk)
  • 1/2 tbsp Granulated Sweetener or other sweeteners
  • 1 tsp Vanilla Extract
  • 1 large Banana sliced
  • 3 tsp Chocolate Spread for 1.5 syns. We used Sweet Freedom Choc Pot for 0.5 syn per tsp
  • 1 tsp Choc Shot for 0.5 syns
  • 1  Strawberry for garnishing

Method

  1. Blitz the oats in a food processor until fine
  2. Mix the blitzed oats, eggs, milk, vanilla and sweetener together well
  3. Spray a frying pan with some Sunflower Frylight and allow to heat
  4. Pour in small amounts of the mix to make 2 pancakes. Allow to cook through until brown underneath, then turn and cook for a few more minutes.
  5. Repeat until all the mix is used (you should get 4 pancakes from the mix)
  6. Place one pancake on a plate spread it with some of the chocolate spread, then a layer of sliced banana.
  7. Repeat until you have stacked all the pancakes and banana, making sure the top has a thin layer of chocolate spread and a few banana slices. Top with a strawberry then drizzle with the chocolate shot

 

1.5 Syn Gingerbread Bites

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Ingredients

  • 200 g Plain Flour for 32 syns
  • 60 g Flora Light for 8 syns
  • 60 g Granulated Sweetener
  • 1 large Egg or 2 small – beaten
  • 4 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1 tsp Bicarbonate of Soda
  •  Frylight
  •  Granulated Sweetener optional

Method

  1. Preheat the oven to 180°C
  2. Mix all the dry ingredients (except the Sukrin Gold) together, then rub in the Flora Light until you reach the breadcrumb stage
  3. Stir in the Sukrin Gold
  4. Mix in the beaten egg, and stir to form a dough
  5. Tip out the dough onto a clean lightly floured surface and knead for a few minutes until it’s smooth
  6. Roll out the dough (approx 1/4″ or 5mm thick) then use a 1.5 inch round cutter to cut out 28 – 30 shapes
  7. Place them on a non-stick baking tray, sprayed with a fine mist of Frylight, and bake for 10 – 15 minutes until golden brown
  8. Allow to cool, then either ice with some Sukrin Icing or just dust them with some Sukrin Icing sugar, it’s up to you.

 

1 Syn Churros

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Ingredients

  • For the Churros
  • 100 grams Self Raising Flour (For 18 syns)
  • 100 grams Flora Light (For 14 syns)
  • 200 ml Water
  • 2 tbs Granulated Sweetener
  • 1/2 tsp Salt
  • 1 large Egg
  • For the cinnamon sugar
  • 1 tbs Granulated Sweetener
  • 1/4 tsp Cinnamon
  •   Frylight

Method

  1. Preheat the oven to 160 degrees and line 2 baking trays with greaseproof paper. In a saucepan on a medium high heat, melt the Flora light, granulated sweetener, salt and water together until boiling.
  2. Take the pan off the heat and beat in the flour until the mixture forms a ball – this can take about 5 minutes and is hard work on the arms! Mix in the egg until the mixture is glossy.
  3. Add the mixture into a piping bag with a star nozzle and pipe 32 churros. Bake for 40 minutes until risen and crisp.
  4. When cooked, turn the churros over on the baking tray. Put back into the warm oven for 10 minutes with the door ajar to dry them out and help them to crisp up.
  5. In a bowl, mix together the granulated sweetener and cinnamon for the sugar coating.
  6. Whilst still warm, spray lightly with Frylight and toss in the sugar coating. Enjoy warm!

 

Low Syn Banana Bread Pudding

Banana-Bread-Pudding-1024x1024

Ingredients

  • 50 grams Self Raising Flour (For 8 syns)
  • 4  Eggs
  • 30 grams Granulated Sweetener
  • 200 grams Mashed banana (For 8 syns)
  • 25 grams Sultanas (For 4 syns)
  • 2 teaspoons Mixed Spice

Method

  1. Preheat the oven to 160 degrees and line the bottom of a bread tin. Into a bowl add the mashed banana, flour, mixed spice, Sukrin gold and 2 eggs and mix well.
  2. Separate the remaining 2 eggs. Add the egg yolks to the mixture and in a clean bowl whisk the egg whites to firm peaks.
  3. Fold the egg whites carefully into the mixture. Stir in the sultanas. Pour into the bread tin and bake for 35 minutes until just cooked.

 

1 Syn Each Jaffa Cakes

7

Ingredients

  • 2  Eggs
  • 4 tbsp Granulated Sweetener
  • 50 g Self Raising Flour for 8 syns
  • 1 tsp Vanilla Extract
  • 1/2 Sugar-Free Orange Jelly Crystals for 1 syn – we use Hartleys as it’s 1.5 syns for the whole sachet. Please check the brand on the app for exact values
  • 10 g Dark Chocolate for 3 syns

Method

  1. Makeup half the Orange Jelly using 1/4 pint of water
  2. Pour the jelly equally into 12 round silicone moulds, then put them in the fridge to set
  3. While you’re waiting for the jelly to set put the eggs and Sukrin Gold into a clean bowl and whisk until the ‘ribbon stage’ is reached. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a couple of seconds. You should probably use an electric whisk for this!
  4. Fold in the sifted flour and vanilla extract
  5. Spray 12 muffin moulds with some Frylight and divide the sponge mix equally between them
  6. Bake at 180°C for 10 minutes, until the sponges are a light golden colour
  7. When they are cool place the set jelly on top of the sponges
  8. Melt the chocolate in the microwave (it doesn’t take long so keep checking on it) then put it into a disposable piping bag and snip a small hole in the end
  9. Drizzle the chocolate evenly over the Jaffa Cakes and allow to set

 

Low Syn Chocolate & Orange Waffles

Choc-Orange-Waffles-2-683x1024

Ingredients

  • 40 g Porridge Oats HEB or 7 Syns
  • 2  Eggs
  • 3/4 tbsp Granulated Sweetener
  • 175 g Low Fat Natural Yoghurt
  • 1  Orange zested and segmented (for serving) only
  • 2 tsp Chocolate and Orange Choc Shot for 1 syn. You can add more, but don’t forget to syn it

Method

  1. Blitz the oats in a food processor, until they are quite fine
  2. Mix all the ingredients together, apart from 1 tsp of Choc Shot, and stir until smooth
  3. Pour the mixture into a waffle mould. There should be enough for 2 waffles
  4. Bake at 180°C for 15 – 20 minutes or until the waffles are firm to the touch
  5. Turn them out onto a baking tray and cook for a further 4 or 5 minutes
  6. Drizzle the remaining tsp of Choc Shot over the top and serve with fresh orange segments

 

Pinch Of Nom Slimming World friendly Dinner Ideas; Blogtober Day 24

I couldn’t do breakfast without dinner!!! So here are my top dinner ideas from www.pinchofnom.com

Syn free Garlic, Lemon and Parsley chicken goujons

Syn-Free-Garlic-Lemon-and-Parsley-Chicken-Goujons-Slimming-World-9-683x1024

Ingredients

  • 4  Chicken Breasts cut into strips
  • 120 g Wholemeal Bread or wholemeal roll – for 2 HEBs or half an HEB per portion
  • 2 medium Eggs
  • 3 tsp Garlic Granules
  • 1  Lemon
  • 1/2 tsp Freshly Ground Black Pepper
  • Sea Salt
  • 1/4 tsp Mustard Powder
  • 1 small handful Fresh Parsley
  •   Frylight

Method

  1. Preheat oven to 180ºC, line 2 large baking sheets with greaseproof paper and lightly spray with Frylight.
  2. Break the bread into pieces and place into a mini chopper, along with the parsley, garlic, salt, pepper, mustard powder and the finely grated rind of the lemon.
  3. Beat the eggs and place into a shallow dish. Place the breadcrumb mix into a separate dish.
  4. Cut each chicken breast into strips (they should be around 1.5cm thick each). Dip each piece into the egg and then pop into the breadcrumb mix to lightly coat.
  5. Once coated, place each piece onto the baking tray. Squeeze over the juice of the lemon.
  6. Spray the chicken with Frylight and into the oven for around 25 minutes until golden brown and cooked through. Serve with your choice of accompaniment!

 

Syn Free Chicken Tikka

Syn-Free-Chicken-Tikka-Masala-16-683x1024

Ingredients

For the marinade

  • 250 grams Fat-Free Greek Yoghurt
  • 2 tsp Paprika
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Garam Masala
  • 3 tsp Turmeric
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Granules
  • 2 tsp Salt
  • 2 tsp Freshly Ground Black Pepper
  • 1 tsp Chilli Powder
  • 1/2  Lemon Juice of

For the sauce

  • 4 large Chicken Breasts
  • 400 grams Canned Tomatoes
  • 3 tbsp Tomato Puree
  • 1 large Onion Chopped
  • 1  Red Pepper Sliced
  • 2 cloves Garlic Crushed
  • 1 tbsp Garam Masala
  • 4 tbsp Fresh Coriander Chopped
  •  Frylight

Method

  1. Add the yoghurt, lemon juice and marinade spices into a large bowl. Dice the chicken and add to the marinade. Cover and pop in the fridge for at 2-4 hours.
  2. Once the chicken has marinated, heat a large frying pan on a moderate heat. Spray with Frylight and cook the onion until soft – this will take around 5 minutes.
  3. Add the tomato puree to the onions and cook out for a couple of minutes. Add the crushed garlic, and garam masala, cook for another couple of minutes and stir in the tinned tomatoes. Keep on a low heat.
  4. Take the chicken pieces out of the marinade, setting the remaining yoghurt and spice mix aside. Add the chicken to a separate frying pan. Once the chicken has browned slightly on the outside add to the tomato sauce. Mix to combine and leave to cook on a low heat for 15 minutes, stirring occasionally.
  5. Add the sliced peppers and cook for another 10 minutes or until the chicken has cooked through.
  6. Making sure the hob is set to a low heat, stir in the remaining yoghurt marinade and fresh coriander. Leave to cook through for 5 minutes. Serve with your choice of accompaniment!

 

Syn Free Shepherds pie

Syn-Free-Shepherds-Pie-7-768x1024.jpg

Ingredients

  • For the lamb base
  • 350 grams Lean Diced Lamb All visible fat removed
  • 2 large Carrots
  • 1 large Onion
  • 1 large Courgette
  • 100 grams Green Beans
  • 2 cloves Garlic
  • 100 grams frozen peas
  • 1  Lamb Stock Pot
  • 2  Beef Oxo Cubes
  • 2 tbsp Tomato Puree
  • Frylight

For the creamy mashed potatoes

  • 1 kg Potatoes

Method

  1. Preheat the oven to 180°C. Cut the diced lamb very finely, and chop the onion.
  2. Spray a large saucepan with Frylight and brown the lamb for 5-6 minutes. Slice the carrots, chop the green beans and grate the courgette, and add to the saucepan along with the onion and garlic.
  3. Cook the veg for around 5 minutes until they have just started to soften.
  4. Add the tomato puree, lamb stock pot and beef Oxo cubes. Cover with boiling water (around 900ml, depending on the size of your saucepan), mix thoroughly and pop a lid on. Cook for 25 minutes on a low heat, stirring occasionally to ensure it doesn’t stick to the bottom.
  5. Meanwhile, cook the Syn Free Creamy Mashed Potatoes from our recipe, making double the amount! The spring onions are optional.
  6. Remove the lid from the meat, add the frozen peas and leave to reduce on a high heat for around 5 minutes.
  7. Pour the meat into a baking dish, top with the mashed potatoes, spray with Frylight and place in the oven for 30 minutes until golden and crisp!

 

Syn Free Dirty Fries

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Ingredients

 

  • 3 large Potatoes
  • 1  Onion diced
  • 4  Bacon Medallions diced
  • 2 tsp Cajun
  • 1 pinch Sea Salt
  •   Frylight
  • 3  spring onions
  • 1 tbsp Worcestershire Sauce
  • 80 g Low Fat Cheese for 1 HEA per portion
  • 2  Peppers diced (we used 1 red and 1 green pepper)

 

Actifry Method

  1. Cut the potatoes into chips. You don’t have to peel them but make sure you wash them. Toss them in a decent amount of Frylight 1 tsp of the Cajun Spice mix, and then season them well.
  2. Cook for 30 minutes in the Tefal Actifry, then set them aside.
  3. Add the onions, peppers, bacon, remaining Cajun Seasoning and Worcestershire Sauce to the Actifry. Spray with some Frylight and cook for 10 minutes.
  4. Return the chips and cook for 1 minute, then remove the paddle and sprinkle the cheese over the top of the chips.
  5. Cook for 1 minute and serve.

Oven Method

  1. Preheat the oven to 200°C. Then cut the potatoes into chips. There’s no need to peel them.
  2. Place them in a pan of boiling salted water and simmer until they start to soften but are still quite firm.
  3. Drain the potatoes and spray a baking tray with Frylight. Coat the potatoes in Frylight and sprinkle them with a little Salt and half of the Cajun seasoning.
  4. Place in the oven for 20 – 30 minutes until they are soft and starting to colour.
  5. Meanwhile, spray a frying pan with a generous amount of Frylight, then add the chopped peppers, bacon, onions, Worcestershire sauce and remaining Cajun seasoning.
  6. Cook for a few minutes until they start to soften. When the chips are cooked and browned, add them to the frying pan and stir well.
  7. Place the contents into an oven proof dish and cook in the oven for 5-10 minutes, or until the cheese has melted. Then serve.

 

Syn Free Stir-Fried Beef with ginger and spring onions

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  • 500 g Rump/Sirloin/Fillet/Topside Beef thinly sliced
  • 2 cloves Garlic finely chopped
  • 2 cm Ginger finely chopped
  • 1  Onion sliced
  • 80 ml Oyster Sauce
  • 3 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 1 tsp Sweetener optional
  • 1  Red Pepper
  • 1  Yellow Pepper
  • 1  Green Pepper
  • 5 large Mushrooms sliced
  • 4  spring onions sliced
  • 5  Baby Corn

 

Method

  1. Spray a large frying pan or wok with Frylight and gently heat.
  2. Brown the beef on both sides in small batches, you just to colour the beef. DO NOT let it cook through. Set aside.
  3. Deglaze the pan with 1 tbsp of Rice Vinegar and a bit of water. Make sure to get all the beef that is stuck to the bottom. This will give your dish real depth of flavour.
  4. Spray the pan with some more Frylight and fry the onion, garlic, ginger and mushrooms until the onion is soft.
  5. Add the rice vinegar, oyster sauce and soy sauce, cook until it thickens.
  6. Add the beef back to the pan along with the chopped spring onions and cook for a further 5 minutes stirring often.
  7. Add the peppers and baby corn, cook for a further 2-3 minutes. Serve & enjoy!

 

Syn Free Tomato and Basil Soup

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Ingredients

  • 1 tin Tinned Tomatoes
  • 1 carton Tomato Passata
  • 1 bunch Fresh Basil Chopped
  • 100 grams Dried Orzo Pasta
  • 1  Onion Finely chopped
  • 2 cloves Garlic Crushed
  • 1 tbsp Dried Oregano
  • 1  Vegetable Stock Pot
  • 100 mls Water
  •   Frylight

Method

  1. Spray a saucepan with Frylight and cook the onions on a low heat until translucent. Add the garlic and cook for 30 seconds.
  2. Add the orzo, tinned tomatoes, tomato passata, stock pot, water and dried oregano and simmer.
  3. After 5 minutes, add 3/4 of the chopped basil and stir. Simmer for another 5 minutes on a low heat.
  4. Take off the heat, stir in the remaining fresh basil and serve immediately!

 

Syn Free Lamb Scouse

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Ingredients

  • 800 g Diced Lamb all visible fat removed
  • 1.5 kg Potatoes peeled. Half sliced
  • 6 medium Carrots peeled and cut into thick slices
  • 3  Onions peeled and roughly diced
  • 400 ml Boiling Water
  • 1  Beef Stock Cube
  • 1  Beef Stock Pot
  • 2 tbsp Worcestershire Sauce
  •   Sea Salt
  •   Freshly Ground Black Pepper
  •   Frylight

 

Instant Pot Method

  1. Set the Instant Pot to sauté, then spray with some Frylight. Season the meat well with salt and pepper, then sauté it until it’s brown on all sides, then set aside.
  2. Spray some more Frylight in the pan, then sauté the onion and carrots until they start to brown.
  3. Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top.
  4. Dissolve the stock cube in the boiling water, then add this to the Instant Pot
  5. Set the Instant Pot to manual for 30 minutes (natural pressure release)
  6. When the pressure is released remove the lid carefully, and add the Worcestershire Sauce and stock pot. Stir well to break up the sliced potato. This will thicken the Scouse
  7. Cut the remaining potato into chunks, then add them and stir.
  8. Replace the lid and set the Instant Pot to manual for 5 minutes (natural pressure release)
  9. Check the lamb is tender and the potato is cooked, then check the seasoning and serve

Stovetop or oven method

  1. If you want to use the oven, preheat it to 160 degrees C / gas mark 4.
  2. Spray an oven proof pan with Frylight.
  3. Season the meat well with salt and pepper, then brown it on all sides, then set aside.
  4. Spray some more Frylight in the pan, then sauté the onion and carrots until they start to brown.
  5. Cut half of the potatoes into thin slices, then place them on top of the veg, then place the meat on top
  6. Dissolve the stock cube in the boiling water, then add this to the pan. Cover, and cook in the oven or on a medium heat on the hob for 80 minutes
  7. After 80 minutes add the stock pot and Worcestershire Sauce, then stir to break up the sliced potatoes. This will thicken the Scouse
  8. Cut the remaining potato into chunks, then add them and stir. You may need to add little extra water if it looks a little too dry
  9. Replace the lid and cook for another hour or so, or until the potatoes are cooked and the lamb is tender
  10. When cooked check the seasoning and serve

 

1 Syn Corned Beef Pasties

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Ingredients

  • 3  Weight Watchers White Wraps 1 HEB or 6 Syns Each
  • 1 small Egg whisked
  • For the Filling
  • 1 tin reduced Fat Corned Beef 3 Syns
  • 2  Boiled Potatoes
  • 1/2  Onion finely chopped
  • 1 dash Worcestershire Sauce
  •   Salt & Pepper
  • 1 pinch Mustard Powder
  •   Frylight

Method

  1. Preheat your oven to 180°C
  2. Mix all the ingredients together with salt, black pepper & mustard powder to taste.
  3. Divide the filling mixture into 3 portions & spoon into the wraps.
  4. Fold them over & brush the inner lip with an egg wash.
  5. Crimp the edges with a fork to seal them closed.
  6. Place on a baking tray sprayed with Frylight & brush the tops with the egg wash.
  7. Bake for about 10-15 mins until they are golden brown then turn over & repeat for the other side!

 

Syn Free Spaghetti Bolognaise

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Ingredients

  • 500 grams 5% lean beef mince
  • 400 ml Passata
  • 1 can Tinned Tomatoes
  • 2 tbsp Tomato Puree
  • 1 tbsp Worcestershire Sauce
  • 2  Beef Oxo Cubes
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Basil
  • 1 whole Carrot Grated
  • 150 grams Mushrooms Sliced
  • 1 whole Courgette Grated
  • 1 large Onion Finely Diced
  • 4 cloves Garlic Finely crushed
  • 1 whole Leek Finely Diced
  •   Frylight
  • 600 g Dried Spaghetti

Method

  1. Spray a large saucepan with Frylight and brown the meat for 5 minutes. Add all of the veg and herbs and cook on a low heat for 5 minutes.
  2. Stir in the tomato purée and cook out for a couple of minutes. Add the remaining ingredients and stir well. Simmer on a low heat for 30 minutes, stirring occasionally, until the sauce is thick and rich, and the meat tender.
  3. Serve immediately with spaghetti, or pasta with a sprinkle of Parmesan!

 

Low Syn Spicy Sausage Pasta

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Ingredients

  • 300 grams of Dried Pasta
  • 500 grams Passata
  • 100 grams Green Beans
  • 4 whole Protein Food Shop Chipolatas (For 2 syns)
  • 2 cloves Garlic Finely crushed
  • 1 tsp Dried Oregano
  • 1 tbsp Fresh Basil Finely chopped
  • 1 tsp dried chilli flakes To taste
  • Frylight

Method

  1. Cook the pasta according to the instructions on the packet. Meanwhile, cook the sausages in a frying pan until cooked through and browned.
  2. Cut the cooked sausages into 2cm pieces and place into a saucepan on a medium heat. Spray with a little Frylight, then add the chilli flakes, garlic and cook for 1 minute. Pour in the passata and add the oregano and half of the fresh basil. Cut the green beans into 2 cm pieces and add to the pasta 2 minutes before the end of cooking.
  3. Drain the pasta and beans and add to the saucepan with the tomato and sausages. Season to taste and mix well.
  4. Serve immediately, top with the rest of the fresh basil and a little parmesan (remember to syn it if you use it!).

Pinch of Nom Slimming World Friendly Breakfast Ideas; Blogtober Day #23

It’s getting closer and closer to our wedding and I’ve been panicking a bit as to whether I’m going to still fit in my wedding dress, I’ve tried it on this week and it still fits but it’s a bit snugger than I remember so I’m starting my slimming world journey from home again. I’m not going to be crazy strict on myself because really all I want to lose is a pound or two but I am going to try to make healthier choices. So here are some breakfast ideas off my favourite site http://pinchofnom.com/  They create slimming world friendly recipes and they seem to have a wider range of recipes.

Syn free Strawberry and Vanilla Waffles

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Ingredients

  • 40 g Oats for your HEB, or 7 syns
  • 2  Eggs or 1 egg depending on the consistency you prefer
  • 3/4 tbsp Granulated Sweetener You can add more, but remember to syn it at 0.5 if you’re using 1 tablespoon or more
  • 175 g Fat-Free Natural Yogurt
  • 100 g Fresh Strawberries
  • 1 tsp Vanilla Extract
  •   Syrup of your choice optional – don’t forget to add the Syns

Method

  1. Blitz the oats in a food processor, until they are quite fine
  2. Mix all the ingredients together, apart from the strawberries, and stir until smooth
  3. Pour the mixture into a waffle mould
  4. Bake at 180°C for 15 – 20 minutes or until the waffles are firm to the touch
  5. Turn them out onto a baking tray and cook for a further 4 or 5 minutes
  6. Top with the fresh strawberries and serve with some sweetened, flavoured Quark

Low Syn Chocolate and Orange baked oats

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Ingredients

  • 40 g Oats your HEB or 7 syns
  • 1  Vanilla Muller Light Yogurt For 1 Syn To make a vegetarian version of this dish substitute the Muller Light for 175g of Fat-Free Natural yoghurt flavoured with a drop of vanilla extract.
  • 3/4 tbsp Granulated Sweetener
  • 2  Eggs you can use 1 egg if you prefer a slightly drier texture
  • 2 tsp Choc Orange Choc Shot for 1 syn
  • 1  Orange zest only

Method

  1. Add all of the ingredients, except 1 tsp of choc shot, into a bowl and stir until combined
  2. Bake in the oven at 180°C for 35 minutes
  3. When cooked, drizzle the remaining orange choc shot over the oats and enjoy!

 

Syn Free Double Sausage fakeaway muffin

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Ingredients

  • 6  Slimming World Sausages defrosted
  • 1 leaf Fresh Rosemary chopped
  • 1 sprig Fresh Thyme chopped
  • 1 leaf Fresh Sage chopped
  • 2  Wholemeal Rolls 60g each as your HEB (or 6 syns each)
  • 2 tbsp Primula Light Spread 1 tbsp = 17g which is about 1/4 of your HEA (or 1.5 syns)
  •   Frylight
  • 2  Eggs

Method

  1. Remove the skins from the sausage and place the sausage meat in a bowl
  2. Add the chopped herbs, you can use a small pinch of dried if you don’t have fresh
  3. Split the sausage meat into 4 equal pieces, then shape each one into a flat round burger shape, big enough to fit on the roll
  4. Fry each sausage patty over a medium heat, in a little, Frylight until they are cooked through. It should take around 5 minutes on each side
  5. When the sausage is almost cooked spray two small microwaveable bowls with Frylight and crack an egg into each one. Season the eggs, pierce the yolks and cover with cling film
  6. Microwave each egg on high for about 30 seconds. Keep an eye on them as they may pop in the microwave. The yolks should be quite firm but still moist
  7. Slice the rolls in half, then stack two sausage patties on each roll, add the Primula on top of the sausage and then top with the egg

 

Syn Free Weekend Brunch

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Ingredients

  • 2  Sausages to keep it Syn Free use either Slimming World Sausages or Linda McCartney Red Onion & Rosemary Sausages
  • 1/2  Red Pepper
  • 1 large Egg
  • 1 Handful Spinach
  • 5 medium Mushrooms
  • 1 Large Potato
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Garlic Powder
  • 1 pinch Salt
  • 1 pinch Black Pepper
  •   Frylight

Method

  1. Cut your potato into cubes and put in a pan with salted water to boil.
  2. Cut your red pepper in half right down the middle. Spray with a little Fry Light and crack an egg in. Sprinkle on a little salt and black pepper. My pepper was a little wobbly so I used a sharp knife to level off the bottom. Place in the oven at about 180 degrees. This will need to bake for about 30 minutes for the pepper to soften and the egg to cook.
  3. Check your sausages for cooking time- you might need to put them in now! If not, make a mental note about when you need to put them in so they are cooked in line with your egg.
  4. Prepare your mushrooms and arrange your spinach attractively on your plate in preparation for the inevitable Instagram picture.
  5. When your potato cubes are softened (but not falling apart), drain and dry. Then place them into a non-stick frying pan sprayed liberally with fry light. Fry the cubes adding some salt and pepper, garlic powder and some dried rosemary. If your timings are a little off, bung these in an oven-proof dish and put at the bottom of the oven to keep warm.
  6. When you have two minutes before you need to take the egg and sausages out, fry your mushrooms in some Fry Light. I prefer the Butter flavour for this.
  7. Get everything on the plate and devour before anyone else realises you didn’t make them any!

 

Low Syn Sausage Hash

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Ingredients

  • 1 large Potato diced
  • 1  Bell Pepper diced
  • 1  Red Onion diced
  • 1  Courgette slice
  • 4  Low-Fat Sausages cooked and sliced We use Protein Food Shop Chipolatas for 0.5 syns each
  • 2  Eggs
  •   Frylight
  •   Schwartz Season All

Method

  1. Wash the potato and cut them into a rough dice, there’s no need to peel them. Then put them in a bowl suitable for the microwave and cook them on full power for a few minutes. The potato should still be slightly firm
  2. Preheat the oven to 200°C
  3. Spray a large frying pan with Frylight, heat until it starts to sizzle and add the diced onion, peppers and potato. Sprinkle with a little Season All, then cook until they just start to colour
  4. Add the courgettes and sausage continue to cook until the veg is browned
  5. Divide the mixture equally between 2 ovenproof dishes and make a shallow well in each one
  6. Crack an egg into each well and cook in the oven for about 12 minutes, until the egg is set (12 minutes will give you a runny egg, so if you prefer a harder yolk leave it in for a couple of extra minutes)