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
- 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
- Blitz the oats in a food processor, until they are quite fine
- Mix all the ingredients together, apart from the strawberries, and stir until smooth
- Pour the mixture into a waffle mould
- Bake at 180°C for 15 – 20 minutes or until the waffles are firm to the touch
- Turn them out onto a baking tray and cook for a further 4 or 5 minutes
- Top with the fresh strawberries and serve with some sweetened, flavoured Quark
Low Syn Chocolate and Orange baked oats
- 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
- Add all of the ingredients, except 1 tsp of choc shot, into a bowl and stir until combined
- Bake in the oven at 180°C for 35 minutes
- When cooked, drizzle the remaining orange choc shot over the oats and enjoy!
Syn Free Double Sausage fakeaway muffin
- 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)
- 2 Eggs
- Remove the skins from the sausage and place the sausage meat in a bowl
- Add the chopped herbs, you can use a small pinch of dried if you don’t have fresh
- 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
- 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
- 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
- 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
- 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
- 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
- Cut your potato into cubes and put in a pan with salted water to boil.
- 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.
- 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.
- Prepare your mushrooms and arrange your spinach attractively on your plate in preparation for the inevitable Instagram picture.
- 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.
- 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.
- Get everything on the plate and devour before anyone else realises you didn’t make them any!
Low Syn Sausage Hash
- 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
- Schwartz Season All
- 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
- Preheat the oven to 200°C
- 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
- Add the courgettes and sausage continue to cook until the veg is browned
- Divide the mixture equally between 2 ovenproof dishes and make a shallow well in each one
- 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)