Thursday, 9 April 2015 - , , , , , , 0 comments

RECIPE : Courgette, Mint & Feta salad in a Lime dressing


How I love a huge mound of salad!
This one was extra fun to make as I got to try out my new spiralizing gizmo! Don't worry if you don't have one of these-obviously the salad will be just as delicious if the courgette is julienned, grated or cut into thin strips.
The courgette is drenched in a beautiful limey dressing then sprinkled with crumbled feta, dried mint and some crushed pistachios to finish. It's refreshing, creamy and toasty all rolled into one!

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This works out to 3pp/approx.150kcal per portion.

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YOU WILL NEED : (Serves 4)

4 medium-large courgettes (zucchini)
1 freshly squeezed lime
1 teaspoon low salt soy sauce
1 tablespoon water
freshly ground black pepper
200g reduced fat Greek style cheese
(low fat feta)
1-2 teaspoons dried mint
8 pistachio nuts

OPTIONAL

4 teaspoons tahini paste
(Add 1pp/30kcal per portion)

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In a large mixing bowl, combine the lime juice, soy sauce, water and pepper. Taste. I sometimes add a splosh of sweetened sushi vinegar or some rice vinegar and a little sweetener-adjust to your personal preference.


If you have a spiralizer, halve the courgettes and spiralize into long strands. Otherwise, keep them whole and cut or julienne into long strips.


The gadget takes a little mastering but once it's in action it's a courgetti spaghetti machine! I made some strips that were about 1.5 metres long! Honestly!


As you complete each courgette, toss the spirals into the dressing and turn by hand to coat evenly.


Heap the dressed courgette into high mounds in 4 individual serving bowls.


Weigh out 50g low fat feta per portion and crumble roughly into each bowl.


Sprinkle with the dried mint.


Chop the pistachios finely.


Then top each salad with a quarter of the crunchy toasty nuts.


If you like, you can drizzle each one with a teaspoon of tahini. Just remember to add the extra pp/kcal if you do so!

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Limeyliscious

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Thursday, 2 April 2015 - , , , , , , , , 0 comments

SMASH & GRAB : Easter Nest Rolls


Anyone who reads my blog regularly will know that I have a very sweet tooth and that I'm always coming up with lovely low-fat goodies to help satisfy my cravings...but I thought, as a refreshing change from sweet things this Easter, I'd bring you these gorgeous, palate-cleansing cabbage rolls! They're a great way to save on carbs too-especially if you're having a few chocolatey treats.

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These fresh bright green Savoy cabbage leaves sit on the plate like little Springtime bowls filled with shredded carrot nests, low fat feta, fragrant basil leaves and a kick of sweet chilli sauce. They're so quick to make, roll up like a dream and make a crisp, fresh, filling snack for 2pp/approx.120kcal the lot!

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YOU WILL NEED : (per portion)

3 raw Savoy cabbage leaves
1 teaspoon sweet Thai chilli dipping sauce
1 carrot
50g light Greek-style cheese
(low fat feta)
basil leaves
black pepper/lemon pepper

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Arrange 3 cabbage leaves onto your serving plate. Drizzle with 1 teaspoon of sweet chilli sauce.
Savoy cabbage leaves work well for this as they are very thin and pliable and easy to digest when raw.


Using a julienne peeler or coarse grater, shred the carrot then distribute equally between the cabbage 'bowls'.


The carrot looks like a vibrant, funky nest, nestled in its cabbage container.


Next, dice the low fat Greek-style cheese into tiny cubes and pop into the carrot nests.


Finally, scatter with a few freshly torn basil leaves and season with black pepper. I'm crazy about lemon pepper at the moment-it really brings this dish to life!


Serve open like this for a vibrant touch of Springtime.


To eat, simply roll the stalk edge into the centre of the leaf...


Then bring the outer edge of the leaf to meet in the middle. If it's a large leaf, you can fold the sides in as you would a regular wrap.


You should have a lovely, neat roll that contains the filling perfectly.


Tuck in and enjoy!

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Easterliscious!

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To Ring the Changes...


Try using other ingredients as your filling...one of my favourites is houmous, warm crisp falafel and chilli sauce.
I use 2 Cauldron falafel
and 30g low fat houmous.
This works out to 6pp/approx. 250kcal

Experiment with your own combinations!

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Friday, 27 March 2015 - , , , 5 comments

Hot Off The Press NEWS : Blogging for Gemini Fashion and a few thoughts on body image!


In the world of blogging, you never quite know where you might be going next.
So, I was thrilled when Georgia-part of the vibrant young social media team at
Gemini Fashion,   got in touch with me to see if I'd like to be a regular contributor of my low fat Slice Of Slim recipes on the blog section of their brand new website.
(All my recipes have approximate calories and WeightWatchers Propoints calculated for you)


Gemini is a fabulous triple bay-fronted shop right in the heart of Stratford-Upon-Avon. They house an array of inspirational brands with offerings from companies such as Great Plains, Sandwich and Avoca to name but a few. They carry a large variety of styles to suit all tastes, shapes and sizes and helpful, knowledgable staff to advise you if you wish.
They have just launched their new website which is fresh, inspirational and informative. It's packed full of details of current trends, offers, lifestyle tips and of course an online shop so you can purchase their gorgeous stock wherever you live!

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They invited me to a styled photoshoot so that they could show me their Spring/Summer 2015 ranges and introduce me as their new blogger on their website. Of course, I couldn't arrive empty-handed, so I made the team some of my famous chocolate-dipped grape fruitypops!
(See above)


Before I arrived, I had sent them my sizes, height, colouring etc., so that their stylist (the lovely Elizabeth) could pick out some suggested outfits for me.
The equally fab Hannah, their photographer, really put me at ease once I got there.

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 This experience alone made me realise that losing my weight four years ago had not really made me ever reflect on how I could change my style or colour palettes to suit the new me.
I think it's quite common when you lose a few stone that although it's fun to fit into smaller jeans or more fitted clothes, it takes a while for our brains to catch up with the new person we represent from the outside. Many of my personal body hang-ups haven't really gone away. Infact sometimes I still feel like my large old self, 4 1/2 stone (62lbs) heavier than I weigh in today. I've even walked towards myself more than once in shop mirrors because I don't recognise myself!



So, Gemini did me a huge favour as they gave me a couple of hours to really try new styles and colours and experiment with what suited me. It was refreshing to have had outfits picked out for me because I probably wouldn't have considered many of the colours, patterns or styles-discarding them before I had even tried them! I can highly recommend this process-especially if you have reached your goal weight and need to find your new personal style. What an incentive to keep the weight off too if you treat yourself to a few key pieces!

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Here's a link to the feature they wrote about me and it lists all the brands I was wearing in the images with links to the items on their website.

(Click HERE)

You can also sign up to their free newsletter where you will receive a weekly email sharing information and, from April, recipes from little old me!

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Inspirational gems from Gemini

RECIPE : Coleslaw


I have always loved coleslaw, but not the shop-bought kind, only homemade. I find the commercial stuff very sickly, artificial and acidic to taste. Another reason is probably because my Mum makes the best coleslaw ever-so I learnt how to make it from her.
I've stuck to her technique and some of her ingredients, however in true Slice Of Slim style, I've swapped the mayo for Total 0% Greek yoghurt. This means you can still have lashings of dressing which is the trick to a great coleslaw.

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This WHOLE bowl is 1pp/approx.180kcal and is enough for 4 generous portions, so each portion is 0pp/approx.45kcal!
(When you compare this to a shop-bought coleslaw which is around 3pp/140kcal PER TABLESPOON I think you'll agree I'm onto a winner here!)

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YOU WILL NEED : (Serves 4)

2 medium carrots
1/4 white cabbage
2 Spring onions

For the dressing;

80g Total 0% or 2% fat Greek yoghurt

juice of 1 lemon 
OR
juice of 1 lime
OR
1-2 tablespoons white wine vinegar or seasoned rice wine vinegar

1-2 teaspoons granular artificial sweetener

lashings of freshly ground black pepper

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In a large mixing bowl, weigh out the yoghurt. Add the lemon/lime juice or vinegar depending on your preference.


Mix really well until smooth and creamy, then add the sweetener and black pepper. Sweetening the dressing is so important as it balances out the acidity. Keep tasting until it's just how you like it- more tangy, extra creamy, a pepper kick etc.


Once you're happy with the flavour, slice the Spring onions and add to the dressing.


Depending on the gadgets you have, either pop the cabbage and carrots into a food processor on a course grater mode....or grate coarsely by hand...or if you have the patience, grate the carrot but slice the cabbage really finely with a sharp knife for a great texture.
I bung all mine in the food processor as it literally takes 30 seconds!


Now add the shredded veggies a handful at a time to the dressing and coat well with the dressing each time using a metal spoon. You just seem to get the best coverage with this technique and everything ends up with an even coating. (Thanks Mum!)


Taste again, adjust any flavours then transfer to your serving bowl. It's just so fresh, clean and delicious!
This will keep for a couple of days in the fridge but is at its best when freshly made.


I served mine with a baked sweet potato for 6pp/approx.250kcal and a tablespoon of yoghurt-the colours are just amazing together!


I love it with some chicken, tuna or a piece of griddled salmon. Just remember to calculate any propoints/calories for anything you add to the dish.

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Coleslaw Heaven!

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To Ring The Changes...

Try using red cabbage instead of white for a dramatic colour combo.

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Add caraway seeds for an aniseed tang.

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Add dill or chopped chives to the dressing.

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Thursday, 5 March 2015 - , , , , , 0 comments

SMASH & GRAB : Greek Yoghurt with Banana, Tahini & Chocolate


This delicious pudding is the simplest little dish to make yet has fast become my favourite sweet fix.
The combo of creamy Greek yoghurt, sweet banana, rich sesame tahini and silken chocolate drizzle is just a joy to behold! You might think tahini is a strange ingredient to add-but think along the lines of salted caramel-it's that savoury-sweetness that adds a new dimension to these ingredients.
It literally takes a couple of minutes to prepare too-another winner in my book.

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This works out to 4pp/approx.236kcal per portion

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YOU WILL NEED:(Per portion)

100g Total 0% fat Greek Yoghurt
1 tablespoon cold water
1 medium banana


1 teaspoon tahini


3 teaspoons/15g Choc Shot
(Either the original or Orange Spice variety)

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Weigh the yoghurt into your serving bowl and add 1 tablespoon cold water.


Mix well to thin down the yoghurt slightly. I've recently discovered that by adding a little water to the 0% fat Greek yoghurt, it improves the texture immensely, otherwise it is very thick.
This gives it a silken creaminess reminiscent of the full fat version.


Slice the banana on top of the yoghurt.


Measure 1 teaspoon tahini.


 Drizzle on top of the banana.


Pop the bowl onto kitchen scales and drizzle 15g of Choc Shot straight from the packaging.


You will have this delightfully rustic, messy pudding.


Mix and swirl the flavours together gently before savouring this sweet, filling, yummy bowl of low fat decadence!

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Chocasesameliscious

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