WW POINTS AND NUTRITIONAL INFORMATION

Serves 1 – per serving = 8 points or 430 cals, 10.3g fat, 71.9g carbs, 17g protein

INGREDIENTS
40g rolled oats
7g salted caramel protein powder
1 egg
1/2 tsp baking powder
2 dates (medjool), destoned and finely chopped
50ml skimmed milk
1 tsp vanilla extra
8g milk chocolate chips
1 tsp maple syrup

METHOD
1. Pre heat the oven to 180c.
2. Soak the chopped dates in a little boiling water (5 minutes should do it – I usually cover them while I’m pre heating the oven). Add to a blender with all the other ingredients and blitz.
3. Spray a single serve baking dish with low calorie cooking spray. Pour in the batter and mix through the chocolate chips.
4. Bake for 20-25 minutes until a knife comes out clean when poked into the dish.
5. Serve with a drizzle of sugar free caramel sauce, peanut butter or maple syrup (1sp).

Enjoy!

And don’t forget, my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Salted Caramel Baked Oats first appeared on Slimming Kitchen Secrets.

A few things to note when making this. You want to use whole rolled oats as the base as you want the granola to have as much bite as possible. You can use whichever nuts and seeds you fancy, I’ve just listed my preferences below. You can also add other flavourings such as ginger, nutmeg or even a little orange zest. Feel free to play with the recipe to your own taste.

If you don’t have maple syrup you can replace it with honey and if you prefer you can use coconut oil instead of olive oil. If you do use coconut oil, make sure you melt it in a pan with the syrup before you add to the dry mix.

If you make any changes to the recipe set out below, remember to recalculate the points/nutritional information.

Keep an eye on the granola when its in the oven as you don’t want to it catch, otherwise it will end up with a slight burned flavour which you don’t want!

I like to serve my granola with 0% fat free Greek Yoghurt and some berries and it is the most delicious way to start the day!

WW POINTS AND NUTRITIONAL INFORMATION

Makes 16 portions of granola – 30g each 

Per serving = 5 points or 208 cals, 13.3g fat, 21.3g carbs, 3.5g protein

INGREDIENTS

1. 200g whole rolled oats
2. 150g nuts/seeds of your choice (I use 50g each of walnut halves and pecans and 25g each of flaked almonds and mixed seeds) – give the larger nuts a rough chop so you don’t have huge chunks)
3. 1 tbsp cinnamon (you can add a little ground ginger if you fancy too)
4. 2 pinches salt
5. 75g olive oil
6. 75g maple syrup
7. 2 tsp vanilla extract

50g mixed dried fruit (I used raisins and cranberries)

METHOD

1. Pre heat the oven to 160c and line a large baking tray with baking paper.
2. In a large bowl add the oats, nuts and seeds, cinnamon and salt and give a good mix.
3. In a large jug mix together the olive oil, maple syrup and vanilla.
4. Pour the wet mix over the dry mix and combine.
5. Add to the lined baking tray and pop in the oven for 20 minutes.
6. Remove from the oven, move everything around so the uncooked bits underneath are on top and then pop back in the oven for another five minutes.
7. Check again and put back in the oven for a final 5 minutes (if it needs it).
8. Remove from the oven and add the dried fruit.
9. Let cool completely then add to an air tight container.
10. Enjoy!
    

    You can keep this for up to 4 weeks in an air tight container and the recipe makes loads. Make sure you weigh out your portion as it’s easy to over pour with this one!

    
    

    I love to serve mine with 0% fat Greek yoghurt and some fresh fruit. All 0 point additions!

    
    

Don’t forget you can find more delicious recipes like this one in my book ‘Slimming Kitchen Secrets’ – get your copy now!

The post Healthier Homemade Granola first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Makes 4 small cookies or two large cookies

Serves 2 – per serving = 5 points or 295 cals, 12.1g fat, 41.2g carbs, 7.4g protein

INGREDIENTS

• 70g porridge oats
• 1 ripe banana, mashed
• 2 tbsp skimmed milk
• 1 tbsp each light butter and peanut butter, melted and mixed together (in microwave or on hob)
• 1 tsp each cinnamon and baking powder
• 1 tbsp milk chocolate chips

METHOD

1. Pre heat the oven to 180c (fan).
2. Into a large mixing bowl, add the porridge oats, mashed banana, milk, melted butter and peanut butter, cinnamon, baking powder and chocolate chips. Mix until well combined.
3. Line a baking tray with some baking paper and then split the mixture into either two or four, depending on how many cookies you are making. Form into round discs (1cm thick if making two or 5mm thick if making four).
4. Pop in the oven for 14–17 minutes until firm. The cookies will still be a bit soft when they come out of the oven, so leave to cool for 10–15 minutes and they will firm up a little.

The post Breakfast Cookies first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 4 points or 226 cals, 7.6g fat, 23.0g carbs. 15.7g protein

Ingredients

2 ripe peaches, halved and destoned

2 teaspoons brown sugar

1/2 teaspoon ground cinnamon

10 strawberries, sliced

20 unsalted pistachios, deshelled and roughly crushed in a pestle and mortar

200g fat free Greek yoghurt

1 tsp honey

Method

1. Pre heat the oven to 180c. Place the peaches cut side up into a small oven dish. Sprinkle with 2 tsp brown sugar and ½ tsp cinnamon and put in the oven for 30 minutes.
2. Take four pieces of tin foil and sit each peach half inside a piece of foil, uncovered.
3. Sprinkle the peaches with the brown sugar and cinnamon, wrap each peach so they are totally covered and pop into a small baking dish. Bake in the oven for 30 minutes.
4. While the peaches are baking, slice the strawberries and crush the pistachios.
5. Once cooked, remove the peaches from the oven and leave to cool for a few minutes. Remove from the foil and then slice each half into three wedges.
6. Splitting between two bowls, add the yoghurt, the peaches and the strawberries, then top with the crushed pistachios and a little drizzle of honey.

The post Sweet Baked Peaches with Yoghurt, Strawberries and Pistachios first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 1 – per serving = 3 points or 355 cals, 11.4g fat, 57.9g carbs, 19.0g protein (or with toppings 416 cals, 13.4g fat, 62.7g carbs, 25.1g protein)

INGREDIENTS

30g raspberries, fresh or frozen

¼ tablespoon chia seeds

50g porridge oats

1 medium egg, beaten

50ml skimmed milk

METHOD

1. Preheat the oven to 200°C (fan).
2. Put the raspberries in a small pan with a dash of water. Turn the heat to high and simmer the raspberries until they start to soften and break down. Mash with the back of a wooden spoon when they get soft enough.
3. Add the chia seeds, simmer for another minute, and then remove from the heat and pop to one side to cool. The chia seeds will thicken the raspberry mush into a jam-like consistency.
4. Meanwhile, in a large bowl mix the oats, egg, milk, baking powder, sweetener, vanilla extract and peanut butter powder.
5. Take a small baking dish, spray with low-calorie cooking spray and add half the oat mixture. Top with half the raspberry jam, swirl through the oats, and then add the rest of the oats and the jam. Swirl again and then pop in the oven and bake for 20–25 minutes, until cooked through.
6. Remove from the oven and leave to cool a little. The texture should be set on top but still a little soft and squidgy inside (not quite as dry as a cake). Serve with a dollop of fat-free yoghurt, peanut butter and fresh raspberries

The post Peanut Butter and Jam Baked Oats first appeared on Slimming Kitchen Secrets.

You will see that I’ve calculated the SP’s for each of the new plans below which I will do for all of my recipes moving forwards. Eventually I hope to be able to repoint all of my previous recipes too but this may take a little time so you may need to pop them back through your own recipe builder if you are on the green or purple plan now (all of the previous recipes are pointed for the old plan which is now the blue plan).

Mince Pie Baked Oats

Makes 6 Muffins = 4sp for 3 muffins or 8sp for 6 muffins (on the Blue Plan)

5sp for 3 muffins or 10sp for 6 muffins (on the Green Plan)

2sp for 3 muffins or 4sp for 6 muffins (on the Purple Plan)

Ingredients

50g porridge oats

1 medium egg

50ml skimmed milk

2 tbsp artificial sweetener

3 tsp mincemeat (I used Sainsbury’s own)

Method

Preheat the oven to 200c.

Pop all the ingredients except the mincemeat into a bowl and mix well.

Take six silicone cases and pop a tsp of the mixture into the bottom of each (use up to half of the mixture). Add half a tsp of mincemeat to each case and then top with the remaining oat mixture.

Pop in to the oven for 20-25 minutes.

Serve warm with a sprinkling of icing sugar.

Enjoy!

The post Mince Pie Baked Oats first appeared on Slimming Kitchen Secrets.

Having had a craving for apple pie recently, I decided to combine the two dishes together to come up with something that would fill me until lunch but would satisfy my need for something sweet and fruity.

The result was delicious and definitely worth giving a go. The recipe below makes 6 ‘muffins’ and I usually have 3 for breakfast for 3sp however if you are a little more hungry you can have all 6 for 6sp.

If you plan to make a few batches of these they keep in the fridge very nicely for a few days so you can grab and go!

Apple Pie Baked Oats

Ingredients

Serves 2 = 3sp per serving (Flex)

1 Bramley apple, peeled, cored and chopped into 1cm cubes

1 tbsp sweetener

½ tsp cinnamon

¼ tsp nutmeg powder

50g porridge oats

1 egg, beaten

50ml skimmed milk

1 tsp baking powder

Low fat yoghurt (to serve, optional)

Method

Preheat the oven to 180c.

Take small saucepan and add the apple, sweetener, cinnamon and nutmeg. Add 200ml of water, pop on a lid and simmer on a medium heat for 15 minutes (until the apple starts to break down but still retains a bit of its shape/texture). Remove from the heat and pop to one side.

Whilst the apple is simmering, take a large bowl and add the oats, beaten egg, milk and baking powder. Whisk until the mixture is smooth and then fold through the apple mixture.

Take 6 silicone cupcake cases (or paper cases if you prefer), spray with 1kal and then add the mixture, splitting evenly between all of the cases.

Pop in the oven for 25-30 minutes until cooked through (a sharp knife should come out of the muffin clean).

Serve with a dollop of low fat yoghurt and a final sprinkle of cinnamon.

Enjoy!

The post Apple Pie Baked Oats – 6sp first appeared on Slimming Kitchen Secrets.

You can top these with whatever you fancy but since the flavour of the scone itself is so lovely, I kept it minimal with a little honey and handful of raspberries. A dollop of FF yoghurt would work too (or even a little ice cream if you are having them as a dessert – just be sure to add the extra points).

The recipe below makes 5 scones for 5sp. The extra 1sp comes from the honey at the end so if you aren’t having honey, reduce the points to 5sp.

Drop Scones

Makes 5 ‘scones’ – 5sp for all 5 plus an extra sp for 1 tsp honey

Ingredients

45g self-raising flour

2 tbsp. powdered sweetener (I use Canderel)

½ tsp baking powder

1 egg

2 tbsp skimmed milk

1 tsp orange extract (or vanilla extract)

Method

Mix the dry ingredients together into a bowl. Mix the wet ingredients separately in another small bowl and then add to the dry ingredients. Mix until well combined – you should have a relatively thick consistency.

Take a large frying pan, spray with 1kal and pop onto a high heat. Drop a tbsp. measure of the mix into one corner of the pan, swirl a little to make a round ‘scone’ shape and repeat with another 2 tbsps. dollops of the mixture. Fry for two minutes (until you see the little bubbles start to form on the surface) and then flip and fry for another two minutes.

Continue until you have used up all of the mixture (I made 5 in total).

Serve with a drizzle of honey and a handful of raspberries.

Enjoy!

The post Drop Scones– 6sp first appeared on Slimming Kitchen Secrets.

The best thing about this compote is you can make a big batch and store it in the fridge for up to 5 days. You’ve then got it ready to use with yogurt, porridge, pancakes, waffles…whatever you fancy! You can even freeze in portions in an ice cube tray and defrost in the microwave as and when you need.

Give it a try – it’s such a lovely addition to breakfast time and the whole family will love it!

0sp Berry Compote

Serve 4 = 0sp per serving

Ingredients

2 large handfuls of mixed frozen berries (or any combo you fancy – sometimes I just use raspberries depending on what I have in)

½ tsp each mixed spice and ground cinnamon

1 tbsp powdered sweetener

Method

Add all of the ingredients to a small saucepan with a small splash of cold water. Bring the pan to a medium heat and, once the mix is bubbling, reduce to a simmer. Continue to simmer for 5-6 minutes, using a wooden spoon to mix and mash the fruit a little.

Remove the compote from the heat and pop into a jar. Serve hot or, once cool, store in the fridge for up to 5 days. I often stir this cold through my porridge or yoghurt or have it hot as a topping for over banana pancakes or waffles.

Enjoy!

The post Homemade 0sp Berry Compote first appeared on Slimming Kitchen Secrets.

Poached Eggs with Romesco Sauce, Parma Ham, Wilted Spinach 

Serves 2 = 4sp per serving (flex)

Ingredients

1 portion of my Romesco sauce (click here for the recipe if you are making from scratch) or see below

4 large eggs

1/2 tbsp white wine vinegar

2 large handful of fresh spinach

3 slices of parma ham, shredded

2 tsp light lurpack

Method

Warm the Romesco for around 1 minute in the microwave (add a little water if it has thickened when cooled too much).

Then add the spinach to a bowl, add a splash of water and cover with cling film. Pop in the microwave for 1-2 minutes until the spinach starts to wilt. Add the butter, let it melt and then toss through the spinach.

Bring a pan of water to a simmer and add the white wine vinegar. Crack one egg into a cup, swirl the water and then add one egg at a time. Poach for 3 minutes until the white is set and the yolk is still nice and runny.

To serve, pop the spinach on the plate, top with the eggs, parma ham and drizzle over the Romesco Sauce. Finish with a twist of salt and black pepper.

Enjoy!

Romesco Sauce

For the sauce (note – the sauce makes 4 portions at 3sp per portion, you only need two portions for this recipe, make the whole batch and it can be used for several days after).

300g roasted peppers (from a jar)

2 large tomatoes, cores removed and roughly chopped

1 garlic cloves, peeled and roughly chopped

20g panko breadcrumbs

20g ground almonds

1 tsp smoked paprika

Pinch of cayenne pepper

1 tbsp red wine vinegar

1 tbsp olive oil

100-150ml cold water

1 tsp salt

Ground black pepper

Method

Pop all the ingredients for the sauce (except the water) in a blender and wizz to a smooth paste. Add the water as you are going until you get a nice thick but loose consistency. Pop into a pan and warm up and then keep on a low heat while you prepare everything else.

The post Poached Eggs with Romesco Sauce, Parma Ham, Wilted Spinach – 4sp first appeared on Slimming Kitchen Secrets.