Thursday, 22 January 2015 - , , , , , 0 comments

RECIPE : Chicken, Pear & Feta Toasted Stack with Wasabi Total Greek Yoghurt

Here is the second of my fabulous ideas using Total Greek Yoghurt on a "Love My Lunch" theme!


Hopefully, my recipe will inspire you to come up with your own delicious ideas using Total Greek Yoghurt and then you are in with a chance of winning some fabulous prizes!
All you have to do is think of which simple ingredients you can add to Total+ to make an extraordinary dish- then pop your idea onto Twitter, Facebook or Instagram ALWAYS using the hashtag #TryTotal to get your idea noticed!
There are prizes every day, every week and monthly from now to the end of February...ranging from coolbags, monthly supply of Total, cookery books, Magimix blenders and one overall winner of an iphone 6 worth £539!

For detailed competition info, click HERE for the link.


So, back to my delicious recipe! This is a Total + 5 idea as I've mixed wasabi paste and Nigella seeds into Total yoghurt to make a hot, fragrant condiment. Then, I've layered up a toasted wrap with chicken, pear and Greek light salad cheese (based on low fat Feta)to make an enormous stacked sarnie! It will feed one very hungry person or two as a light snack.


YOU WILL NEED : (Serves 1-2 people)

9pp/approx.398kcal for 1 portion
or 5pp/199kcal per portion
if shared between 2


1 Square Wrap
(I use the Warburtons one at 4pp/159kcal)

100g Total 0% Greek Yoghurt
 wasabi paste (to your personal taste)
2 teaspoons Nigella seeds

50g cooked chicken, sliced
1 red pear, cored and sliced (skin on)
30g Greek light salad cheese

rocket leaves


Cut the wrap into 4 pieces and toast. Don't worry if it curls slightly as this adds to the presentation!

Add the wasabi paste and 1 teaspoon Nigella seeds into the Total Greek Yoghurt. I put around 2-3cms of wasabi from the tube but add to your personal preference. Mix well.

Place the first piece of toasted wrap onto your serving plate and dollop with 1/4 of the yoghurt mixture.

Add some rocket or salad leaves of your choice before placing the second piece of toasted wrap on top.

Spread with another quarter of the Total Greek Yoghurt mixture.

Add half the chicken and pear with crumbled cheese to this layer, saving half the ingredients for the next layer.

Repeat so that you have another layer of toasted wrap, chicken, pear and cheese. Save a slice of chicken and pear for the top. Allow some of the crumbled cheese to fall onto the plate in random scatters.

Top the final piece of toasted wrap with the remaining Total Greek Yoghurt mixture, a couple of rocket leaves and a little chicken and pear. Finally scatter the stack with some Nigella seeds allowing some to fall onto the plate.

This is one monumental sandwich but is easier to eat than you might imagine... the layers can easily be separated again to be enjoyed.


Totally Wasabiliscious!



Please note; All my opinions are my own however this blog post has been sponsored as it is part of a promotional campaign with TOTAL yoghurt
Sunday, 18 January 2015 - , , , , 0 comments

RECIPE : Scorched Aubergine Sushi Rolls with Smoked Salmon & CreamyLemon Filling

When FAGE, Makers of Total Greek Yoghurt asked me to come on board as one of their chosen 'TaskMasters' for a competition they were running, I jumped at the chance!
For a start, Total yoghurt is one of my most favourite daily ingredients in the Slice of Slim kitchen as it is so versatile, low fat and delicious.


I've been given "Love My Lunch" as my theme, so I'll be bringing you a couple of yummy ideas to try this week-starting with my amazing Scorched Aubergine Sushi.
The wonderful thing is that hopefully, my recipe will inspire you to come up with your own delicious ideas using Total Greek Yoghurt and then you are in with a chance of winning some fabulous prizes!
All you have to do is think of which simple ingredients you can add to Total+ to make an extraordinary dish- then pop your idea onto Twitter, Facebook or Instagram ALWAYS using the hashtag #TryTotal to get your idea noticed!
There are prizes every day, every week and monthly from now to the end of February...ranging from coolbags, monthly supply of Total, cookery books, Magimix blenders and one overall winner of an iphone 6 worth £539!
For detailed competition info, click HERE for the link.


So, back to my recipe! This is a TOTAL + 5 recipe because I've added 5 ingredients to make this fantastic dish! 
Using aubergine as my 'carrier' for the sushi rolls and adding Total, lemon and dill to cream cheese before topping with smoked salmon it makes this little snack filling, low fat and delicious!


YOU WILL NEED : (Serves 2)

2pp/Approx 150kcal per portion
(or 5pp for the whole amount)

50g TOTAL 0% fat Greek yoghurt

30g Lightest Philadelphia cream cheese

juice of 1/2 a lemon

zest of 1/2 a lemon

fresh dill

1 medium/large aubergine

100g smoked salmon

black pepper


Start by 'squaring off' the aubergine by cutting off the rounded edges. Save the discarded sections to add to a curry or casserole another time.
Slice thinly (approx.2-3mm thick) using a bread knife. You will need 8 slices.

Mist a griddle pan with low fat cooking spray, then chargrill the aubergine strips on both sides. You want it to have a smoky, blackened appearance.

Repeat with all eight strips then lay them out on a chopping board.

Mix together the Total yoghurt, cream cheese, lemon juice, lemon zest and dill.

Distribute the creamy yoghurt mixture equally between all eight strips of aubergine. Spread evenly over the surface.

Add the smoked salmon, some freshly ground black pepper and a little sprig of dill to one end of each strip.

Confidently coil each strip up to form sushi rolls!

The finished result is rather wonderful-you should see all the layers of ingredients with a little sprig of dill sticking out of the top!
You could serve this with a simple rocket salad or a few crispbreads.
(Just remember to add any additional propoints/calories)


TOTALLY Sushi-liscious!



Please note; All my opinions are my own however this blog post has been sponsored as it is part of a promotional campaign with TOTAL yoghurt
Saturday, 10 January 2015 - , 3 comments

CUPBOARD LOVE : Choc Shot by Sweet Freedom

Some of you may already know this product, but for those of you choccy lovers out there who don't, this one's for you!


This liquid hot chocolate is sold on the drinking chocolate aisles of most well known supermarkets. It retails at about £3.50 for a 320g tube which may seem expensive, but goes a long way if you use it wisely.
Personally, I'd forget the whole hot chocolate angle-I think there are better, more satisfying low fat drinking chocolates out there. But as a chocolate-fixing drizzle on fruit, yoghurt, porridge, granola etc, or as a spread for toast or crumpets, it really hits the spot!

The mixture is very thick, rich and luxurious, so you don't need to use much of it for that comforting chocolate flavour we all crave. Because it is totally natural and sweetened with natural fruit extracts, it has an underlying fruity taste with the strong chocolate flavour which is why it compliments fresh fruit so well.

As it contains only natural sugars from the fruit extracts, the propoints/calories are kept quite low.
So a 5g teaspoon is 0pp/13.7kcal. You can actually have up to 3 teaspoonfuls (15g) for 1pp/41kcal

It's easily dispensed straight from the non-drip packaging. So I'd advise to always pop your chosen bowl of fruit/porridge/yoghurt etc onto your scales, recalibrate back to zero then drizzle to your desired weight. Please don't guess - it's very easy to use way too much and sabotage your efforts! Remember-you only need to go over your limit by a small amount each day for it to gradually build up and add unwanted propoints/calories to your daily intake resulting in a weight gain.
I'm a stickler for these details!


This product is;


Suitable for diabetics

Has no artificial colouring flavouring or preservatives

GM, dairy and gluten free

Suitable for vegans and vegetarians

Made in the UK


All in all it's a healthy chocolate lover's gift in a bottle. They're also launching new orange spice and coconut varieties very soon!

If you want to find out more, here's a link to their website (Click HERE)
Tuesday, 6 January 2015 - , , , , , 0 comments

RECIPE : Warm Falafel Salad with Tahini & Caper Dressing

This time of the year, we're back on our missions to eat healthily after the Festive season but cold salad doesn't always appeal.
I find that by finishing a salad with a warm ingredient, it really helps to change the whole dynamic. One of my favourite toppings is falafel and I'm not embarrassed to confess that I often use shop-bought falafel if I'm a little short of time.

These Cauldron ones are my favourite. They have a crispy outer shell once baked, with a soft, vibrantly tasty inside.

They are 1pp/67kcal each or three for 5pp

Served with a silky tahini dressing and a drizzle of chilli sauce, this is one fabulous Winter salad.

The salad including the dressing works out to 6pp/approx.300kcal per portion.


If you have the time to make your own falafel, you could try my fab 2 tone spinach and beetroot variety!
(Click HERE for the link to the recipe)


YOU WILL NEED: (Serves 2)

1 bag salad leaves
1/2 cucumber
10 cherry tomatoes
2 small cooked beetroot, sliced
4 raw mushrooms, sliced
6 individual falafel
(My calculations are based on the Cauldron brand)

For the dressing;

2 teaspoons tahini
1 tablespoon low fat Greek yoghurt
1 tablespoon seasoned rice wine vinegar
2 tablespoons capers
2 teaspoons water
black pepper


a drizzle of chilli sauce


Bake the falafel for 10 minutes referring to the packaging for oven temperatures.
While they are baking, layer up the salad ingredients into two individual serving bowls.
Add any other vegetables that appeal to you or that need using up-even left over cooked cauliflower or broccoli works well.

Mix the tahini and yoghurt together. Blend in the rice wine vinegar and a little water to reach your desired consistency. Add the capers and black pepper.
Mix well, then share equally and pour over each salad.

Cut each warm falafel into quarters and arrange on the top.
Finally drizzle with a little chilli sauce for a winter-warming kick!




Saturday, 3 January 2015 - , 2 comments

Hot Off The Press NEWS! : Slice Of Slim is 3 !

To celebrate three years of blogging, I've created this number 3 from a selection of my current top favourite flavourings and ingredients!
If you're going to eat healthy food it needs to be delicious, so make sure that both your store cupboard and fridge are stocked with some or all of these ingredients- you'll see them featured regularly in many of my recipes.


They are (from the top);

Low salt soy sauce 

Selection of dried herbs-eg bay leaves, mixed Italian

Fresh garlic

Low salt stock cubes




Fresh herbs-eg basil, dill, rosemary, parsley

Low fat Greek yoghurt

Seasoned rice wine vinegar


At the end of 2011, I started to photograph the foods I was making on a daily basis and popping them on my personal Facebook page. After a few positive comments, I soon realised I had a great deal to say and was bursting with ideas.
I had a tremendous need to share my recipes, tips and inspirations gathered along my personal weight loss journey.

So, exactly three years ago, I decided to do just that and
 Slice-Of-Slim was born!


In three years, I have...

 Written 440 posts...

...Had almost 944,000 hits/views.

…Built a loyal following of thousands of supporters from all over the world who connect; 

On the blog
Via Facebook
Instagram and Pinterest

.. a regular column in
Weight Watchers (UK) Magazine.
(Thanks River Group)

and now a YouTube channel!

(Click on your desired destination for a link straight to it)


Of course, I love everything about the process of blogging - creating recipes, styling and photographing my dishes alongside writing descriptively about the processes and flavours....but the most important aspect for me is supporting and inspiring all of you on your own journeys - whether that is weight loss, maintaining or just wanting to eat more healthily.


Thank you to all my supporters, friends and family who have been there every step of the way with me. I appreciate the fact that you constantly return to read my posts each day.
It wouldn't exist without you.

I'm still brimming with ideas, hopes and dreams for Slice-of-Slim, so lets see if 2015 is going to be another exciting year.


Keeping the joy of food alive by reducing the fat and retaining the yumminess!

All my love,
x x x
Thursday, 1 January 2015 - 0 comments

Food For Thought: A New Day, A New Year

Happy New Year to you all!
If you are new to Slice Of Slim or a regular follower, I just wanted to say thank you so much for coming on board with me and following my foodie inspirations!


2014 was a great year for me-I've maintained my 62lb weight loss for another year
(that's 4 now!)

I've had some fantastic opportunities and experiences working with some interesting brands and met some lovely people.
I even launched a YouTube Channel and completed my first series of films
Fresh from the Slice of Slim Kitchen
(3 still to come this year!)

The photos above are just an extract of the recipes, ideas and inspirations I posted during 2014-on the blog, Facebook, Twitter, Pinterest and Instagram.


I hope they prove to you that eating healthily, losing or maintaining your weight doesn't have to be boring and is an ongoing process for ever!
It does mean that you have to think about and plan low fat and creative solutions for yummy meals and snacks so that the boredom doesn't set in-but that's where I come in...I constantly innovate low fat delicious recipes and work out all the propoints/calories for you so that hopefully, whichever plan you follow, you can benefit from my healthy obsession for food!


Lots more planned for 2015 so enjoy the ride!
Monday, 22 December 2014 - , , , , , , , 0 comments

RECIPE : Mince Pie 'Cinnamon Sticks'

I was asked to bring a low propoint treat to my WeightWatchers meeting this week and I couldn't think of anything more festive and cute than my mince pie 'cinnamon sticks'.
These crisp little icing-sugar dusted gems are so quick and simple to make, fill the kitchen with a wonderfully authentic Christmas aroma and won't damage your waistline either!
The beauty of this recipe is that you can make a few at a time or a large batch which will keep for a few days. I made 54 in just over an hour including the tying of the bundles!


They work out to 1pp/approx.58kcal per stick or 3pp/approx.174kcal per tied bundle of 3 sticks-half the propoints/calories of a standard mince pie!


YOU WILL NEED : (Per 6 sticks)

1 sheet filo pastry
40g mincemeat
(I used a Tesco one with vegetarian suet which worked out to 1pp per 10g)
Frylight oil
1 teaspoon ground cinnamon
1/2 teaspoon icing sugar


String for tying the bundles


Preheat the oven to 180C/350F/Gas4

Line your baking tray with non stick baking paper.

Weigh the mincemeat into a small ramekin pot. Even if you are making a large batch, weigh the mincemeat in 40g measures per 6 sticks. It's easier to portion it out evenly if you do this.

Take a sheet of filo pastry and place flat on your work surface. If making a larger batch, you can work with 2-3 sheets at a time.

Roll and wrap any remaining filo pastry in clingfilm even if making a large batch. This will prevent it from drying out in the air.

Cut the sheet of filo pastry into 6 even rectangles using kitchen scissors.

Divide the mincemeat equally between all 6 filo rectangles. Place it in a rough line towards one end of each rectangle. Leave space at the edges as it will ooze out when baking.

Working quickly to prevent the pastry from drying out, fold the short end over the mincemeat.

Then roll up quite tightly until you have formed a little tube about the size of a cinnamon stick.

Repeat the process until you have made as many as you are planning to do. Put them seam-side down onto the baking tray and mist with Frylight oil.

Sprinkle with cinnamon-it can be quite uneven.

Bake for 10-15 minutes in a preheated oven at 180C/350F/Gas4 until crisp to the touch and pale golden in colour. Pop onto a wire rack to cool. Don't worry if some of the mincemeat has oozed out, or if the pastry flakes a little.
These are meant to look rustic!

While the sticks are cooling, select your serving plate and decorative string. I used this lovely cotton bakers' string traditionally used to tie around artisan loaves of bread.

Once cooled, tie the sticks in bundles of 3 then place back on the cooling rack to be dusted with icing sugar.

I buy my icing sugar in a dredger that dispenses a very light, even dusting. You could use a sieve and a teaspoon. You only need a little just to cover any messy areas and make them look festive and professional.

Finally, stack the bundles in a random pile onto your serving plate.

If making these in advance, allow to cool completely before popping into an airtight container where they will stay fresh for a few days. You can reheat gently in a very low oven (even with the string on) if you like to serve them warm.



You could serve these warmed as a dessert with some Slicecream parlour cinnamon icecream
(Click HERE for recipe)
Or a dollop of Total Greek Yoghurt