Apricot and almond cookies
100g dried apricots
100g ground almonds
115g caster sugar
50g plain flour
2 egg whites at room temp
Method- preheat oven to 170c and line 2 baking trays with non stick paper
2. Place apricots, ground almonds, flour and sugar in a bowl and mix well
3. whisk well till frothy and add to apricot mixture mix until combined
4. Use slightly wet hands to shape tbsp full into balls and place on baking try then flatten top down.
5. Bake for 12-15 mins or until biscuits are lightly golden. Allow to cool in trays. Store in air tight box
Tends to make around 16 i made 18 last batch tho
Enjoy they are a tasty low GI snack at around 90 calories per cookie
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Goal 1: to feel comfortable in myself
Goal 2: get to a body shape/size that i'm happy with and can sustain.
- Rep Power
Start Weight: 14st6.5lb
Current Weight: 14st0.5lb
Goal Weight: 9st0lb
Goal Date: as long as it takes
Total Weight Loss: 0st6lb
Weight to Lose: 5st0.5lb
% Lost 2.96%
Thanks for the recipe will give it a try next week.
I made the morrocan-style chicken from page 3 of the thread last night. It wasn't quite what I was expecting but it was really nice! Also interesting as whilst I knew you could eat the skin of butternut squash I'd never actually tried it. It was quite tender and certainly saved an awful lot of peeling!
Just had this for breakfast using a Food Doctor pitta and frozen leaf spinach. Really good with a little Tabasco or similar sprinkled on and a nice change from my usual breakfasts!
Yummy lunch today! I could happily eat this every single day. The author suggests you could stir a little freshly grated horseradish into the cottage cheese if you like. I would have, but I didn't have any!
Smoked salmon and avocado open sandwich
(from High Protein, Low GI, Bold Flavor)
2 slices good wholegrain or pumpernickel rye bread
1/4 cup lowfat cottage cheese
100 g smoked salmon
1 avocado, sliced
1 tbsp finely minced red onion
1 tsp capers, rinsed
1 tsp apple balsamic vinegar
lemon wedges to serve
Lightly toast the bread. Spread one side of each slice with the cottage cheese. Cover with smoked salmon and avocado slices. Scatter over the red onion and capers, and sprinkle over the vinegar. Serve with lemon wedges on the side.
266 calories according to the recipe book!
Cheesy Quinoa Bites
I made a batch of these to put in the freezer for snacks. Different, but yummy! (I cook the quinoa in my rice cooker, it turns out perfect every time.)
Cheesy Quinoa Bites
Makes ~28 mini-muffin bites or 7 muffins
- 2 cups cooked quinoa
- 2 large eggs
- 1 cup shredded carrot
- 2 stalks spring onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh coriander
- 1/2 cup grated Parmesan cheese
- 2 Tbs gram (chickpea) flour
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, spring onion, garlic, coriander, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling 28 cups to the top (1 heaping Tbs each) OR into a greased muffin tin, filling 7 cups. Press down lightly and smooth the tops.
4. Bake for 15-20 minutes for mini-muffins, or 25 minutes for muffins.
MyFitnessPal clocks these at 140 calories for 4 mini-muffins or one regular muffin, assuming 2/3 cup dry quinoa to make 2 cups cooked.
Edited to add that these defrost and reheat really well, making them an ideal after-work snack.
Last edited by Plumfoodie : 7th March, 2012 at 05:43 PM
I've been having this for breakfast this week - yum! She says not to freeze it, but I did and it survived just fine. I steamed the broccoli instead of boiling to minimise sogginess.
Really nice side dish, adapted from the current Easy Cook magazine. We actually used borlotti beans because we had half a tin leftover from something else; still yummy! If you're watching calories from fat you could cut the oil down a bit but I wouldn't do away with it altogether because it helps the aubergine get a lovely melty texture. Maybe you could use an olive oil spray and pay special attention to the aubergine chunks?
Next time we will use ground coriander and cut the quantity a bit; I found the whole seeds offputting!
This recipe originally included 2 large baking potatoes and had 327 calories/serving, I'm not sure what it is without the potatoes but obviously less, and less again if you cut down the oil.
Roast summer vegetables and chickpeas
3 courgettes, thickly sliced
1 aubergine, cut into thick fingers
3 cloves garlic, chopped
2 red peppers, deseeded and chopped into chunks
1 onion, chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
small bunch fresh coriander, roughly chopped
Preheat the oven to 220C/gas mark 7. Tip all the veggies into a large flameproof roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread it all out into a single layer, then roast for 45 minutes (tossing once or twice) until veggies are tender and starting to brown.
Put the tin onto the hob on a low heat, then add the tomatoes and chickpeas. Bring to a simmer, stir, then season, drizzle with the rest of the oil, and scatter over the chopped coriander.
- Rep Power
Start Date: onwards and downwards
Goal Date: 10% off - for life
orange lentil soup
it's basic but easy, cheap and adaptable.
originally from Rose Elliott veggie cook book
fry some onion
water + stock cube
blend and add lemon juice - which makes it silky and tangy
I've had guests love this so much< I've made another batch while they wait. - takes 10 - 15 mins
add whatever veg you have to hand
curry pastes, ginger, coriander, chilli etc.
go Mediterranean with garlic, thyme, fresh parsley
or even add shreds of leftover meat.
or garnish to boiled egg.
quick to cook - keeps fine in the fridge for few days, if it goes a bit solid, just loosen it up with more water. or cooking water from your veg pan.
I had been lusting after the Tesco Finest chocolate tea for ages after seeing it mentioned in another Minis forum. My husband bought me a box but sadly it contains black tea (which I must avoid). Based on the ingredients I thought I'd try a DIY version and it worked very well. In fact my husband says it's better than the black tea version! (which has a weird 'oily' synthetic vanilla flavour reminiscent of flavoured coffee creamer, blech)
Brew up a pot with a vanilla redbush teabag (I get from goodness direct) and a teaspoon of cocoa powder. When you pour out, use a strainer with a bit of coffee filter in it. Enjoy with a splash of milk. Yum! (sadly it doesn't taste like brownies, but it's still good!)
Last edited by Plumfoodie : 29th April, 2012 at 06:22 PM
It's rhubarb season! It doesn't actually have a measureable GI (see here: GI News) and so it makes a great pudding as long as you don't add high GI sweeteners to it.
For one person I like to cook 325g rhubarb chopped up with a splash of water and 1 tbsp of Sweet Freedom plus whatever flavouring I fancy that day (ginger and/or orange being my current faves) until tender.
Taste in case it's a particularly tart batch and add a another teaspoon of Sweet Freedom if needed.
Cool a bit (or chill) and sprinkle with some chopped pistachios.
If desired, top with a little blob of greek yoghurt (or a little sweetened greek yoghurt with vanilla extract).
I love rhubarb!! I've been having lots with some Greek yoghurt and ginger.
http://www.minimins.com/gi-diet-supp...011-diary.html http://www.minimins.com/gi-diet-supp...-gl-diary.html Total loss :116lbs = 63 inches at 31/08/10 Lipotrim = 87 lbs and 53.5 inches GL = 29lbs and 9.5 inches
Wk 01-28 87 lbs lost and 53.5 inches overall lost on TFR.
Wk 29-52 29lbs lost and 9.5 inches lost on GL.
Goal!!!! 116lbs lost and 63 inches lost overall. Size 28 down to Size 14!!!!
Only major gain was over Xmas period. Gained 9lbs. Lost this by mid Feb through portion control and eating low GL foods.
Had a 9lb gain again over the Xmas hols and lost this by March 2012.
June 2012 Weight is 180. This is upper end of my 170-180 range so need to cut back a little. I've been in or around this weight for a few months now. It seems to be my body's natural balance.
We've loads in the garden - I will be sad when the season is up!
We've been eating a lot of this, as it keeps in the fridge and is an easy way to get veg into a fast meal! The portions are quite large, if serving with a lot of other foods you could probably serve 8.
You can also mix in 2 tbsp wholegrain mustard and a punnet of mustard cress to make it a bit zingier - nice with cold roast chicken.
Crunchy red cabbage slaw
(from Easy Cook magazine)
Serves 4, 109 calories per serving
300g red cabbage, shredded
1 large carrot, coarsely grated
1 apple, coarsely grated
1 bunch spring onions, thinly sliced
2 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp olive oil
Mix the veggies in a large bowl. Whisk together the dressing ingredients with some salt and pepper, then add to the vegetables and toss to combine.
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