Feeding your soul :)

Slimming World fanatic, sharing food, health and happiness tips!

[bethpippaslimmer]

Starting back on plan with a bang!

Raspberry Ripple Cheesecake

Ingredients

12 Light Rich Tea Biscuits

250g Raspberries

8 Sheets of Leaf Gelatine

50g Low Fat Spread

3 x 160g Pots Fat-Free Vanilla Yoghurt ( Muller )

500g Fat Free Natural Greek Yoghurt

Zest of 2 Unwaved Lemons

1/2 tsp of Lemon Extract

1 Level Tbsp Sweetener

Method

1. Line the base of a 20cm round loose-bottomed tin with baking paper. Whizz the biscuits in a food processor to make fine crumbs. Put the spread in a small saucepan and place over a low heat until melted then stir in the crumbs. Add to the tin , press the base with the back of a spoon and chill for 30 minutes.

2. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes or until softened. Remove the gelatine and squeeze out any excess water, then put the gelatine in a measuring jug with 100ml boiling water. Whisk to dissolve, then set aside to cool.

3. Whizz the vanilla yoghurt , lemon zest and juice, lemon extract, sweetener and gelatine mixture together in a food processor. Pour over the biscuit base.

4. Purée 100g raspberries in a clean food processor or mash with a fork. Drizzle purée over the top of the cheesecake and scatter over 50g of the remaining raspberries. Use a flat blades knife or handle of a spoon to ripple them through the cheese and smooth the top. Chill for three hours until set.

5. Carefully remove the cheesecake from the tin, discard the baking paper and put on a serving plates. Top with the remaining raspberries and cut into 8 equal slices.

[bethpippaslimmer]

Hidden Vegetable Pasta!

Here’s how I’m getting my beautiful little boy to eat his veggies !

Ingredients

1 Onion, finely chopped. 1 Small Leek, halved lengthways and finely chopped. 2 Large Carrots, peeled and diced. 2 Celery Sticks, diced. 2 Garlic Cloves , crushed. 1 Red Pepper, diced. 200g Mushrooms, quartered. 1 litre hot vegetable stock. 400g Pasta. 2 x 400g Chopped Tomatoes.

Method

1. Place a large non stick pan over a medium heat. Add the onion, leek, celery and carrots with a pinch of salt and a splash of water , and stir fry for 3-4 minutes.

2. Stir in the garlic and cook for a further minute. Add the red pepper and mushroom, then pour over the stock. Bring to the boil, then cover and simmer for 15 minutes.

3. Meanwhile, cook the pasta spirals , according to packet instructions. Drain and set aside until needed.

4. Drain the veg, reserving the stock , then tip the veg into a food processor with the chopped tomatoes and 50ml of stock. Whizz until fairly smooth, then season to taste.

5. Stir the sauce into the pasta, and warm through before serving.

[bethpippaslimmer]

<b>Lentil & Root Veg Casserole with Herb Dumplings.</b> <b> Ingredients </b> Fry light 2 Medium Onions, finely chopped. 2 tsp Coriander. 2 tsp Ground Cumin. 700g Mixed Root Veg ( I.e. Swede , Celeriac, Parsnips, Potatoes , Turnips and Carrots ) peeled and diced. 2 Celery sticks, chopped. 175g Dried Red Lentils , rinsed and drained. 2 Garllic Cloves , crushed. 400g Chopped Tomatoes. 700ml Vegetable Stock, 137g pack Dumplings 2-3 tbsp finely chopped fresh parsley. <b> Recipe </b> 1. Spray a non-stick casserole dish with low calorie cooking spray and place over a medium heat. Stir-fry onions until tender, then stir in the ground coriander and cumin, allowing a few minute to infuse before adding root veg and celery. 2. Stir-fry for 5 minutes, without browning, then stir in the lentils and garlic and cook for a few minutes. Add the tomatoes and stock, cover and simmer gently for 20 minutes, or until the vegetables and the lentils are tender. 3. Meanwhile, combine the dumpling mix with 5 tbsp water and chopped parsley ; then shape into 8 equal balls. Remove the lid and place the dumplings on top of the veg mixture , and cook for 20 minutes, uncovered. 4. Divide casserole into four servings ( 2 dumplings per person ) and serve . This is 6 syns on slimming world, or free if you choose not to have dumplings .

[bethpippaslimmer]

Doing what makes me happy.

[bethpippaslimmer]

Veggie chilli! So I have been a fully fledged vegetarian for nine months; and I am in love with all things without meat ! I will still be posting meaty recipes , I have a little boy and a husband who are very much still meat eaters and I will not force my life choices on them, and as the only cook, I have to pander to them every now and then ! However , my veggie chilli recipe is a firm favourite with all! Ingredients 1 Onion, diced. 1 Garlic Clove, crushed. 350g Quorn mince. 2 peppers. 150g mushrooms. 1 tin of mixed beans in tomato sauce. 800g chopped tomatoes. 1 tsp paprika. 1 tsp chilli powder. 1 tsp coriander. 1 tsp chilli flakes. 2 tsp cumin. Fry light. Salt and pepper to season. Method 1. Spray a large pan with fry lift and stir fry your onion and garlic for 5 minutes . 2. Add Quorn, and fry until brown. Add in your peppers and mushrooms and fry for a further 5 minutes. 3. Next, add all spices , chopped tomatoes and mixed beans, season and bring to the boil. 4. Cover and simmer for half an hour or until thick.

[bethpippaslimmer]

Bran , pears , almond milk. Nom.

[bethpippaslimmer]

Today we hiked Snowdon. It's my other half's birthday and he really wants to get fit and healthy. My super plan was to drag him 1000m up a mountain to kick start! He nailed it. So proud , we made the peak and it was such an incredible moment of elation. It's great to have someone support you on journeys you're undertaking , whether that be to health or happiness . He helped me with the latter. My turn to help.

[bethpippaslimmer]

Campfire Stew

Absolutely delicious and family friendly. Feeds five. Serve it with jackets, rice, on sarnies, or chips. A really versatile dish.

Ingredients

1 Gammon Joint, all visible fat removed. 1 Onion, Chopped. 2 Peppers, Chopped. 150g Mushrooms. 3 Garlic Cloves, Crushed. 1 Tbsp Smoked Paprika. 2 Tins Baked Bins. 6 Tbsp Tomato Puree. ½ Tbsp Chilli Powder.

Method

1. Simple! Throw it all in a slow cooker, for six hours on low.

2. Seperate your joint with forks once cooked, and serve as you choose!

[bethpippaslimmer]

Made this for Dan last night. I no longer eat meat, after giving it up at Christmas last year. Dans birthday today so I cooked whatever he wanted and this was it. It's a great recipe , and the sauce is great over rice for a little veggie like me .

[bethpippaslimmer]

May have slightly forgotten it was date night! I had a soup for starters, followed by pasta - damage control tomorrow !

[bethpippaslimmer]

what is a curly wurly?

Haha , a Curly Wurly is a chocolate bar here in England ! You should definitely visit to come and have one! x

[bethpippaslimmer]

Hello Blogesphere. I am back! I've had a hectic year ; my beautiful little boy is off to school in 10 days , I conquered a London to Paris , 300 mile cycle , I married the love of my life and I'm four months pregnant with my second ! Understandably , my blogging has dropped off a cliff . As of today I'll be back documenting my journey to babydom and weight-loss , and eating right along the way. Cheers !

[bethpippaslimmer]

Beth's Winter Warmer Stew

It is time for comfort, belly warming stew. My gorgeous Go-Chef is back; it’s been harbouring at a friend’s from University. So now I’m excited to get slow-cooking once again! Easy-peasy, beautiful food. Syn-free, serves four.

Ingredients

4 Carrots, sliced. 250g Mushrooms, sliced. 2 Red Onions, diced. 500g Beef, diced, all fat removed. 2 Tbsps Sweetener. 2 Tsps Thyme. 500g Pasatta. ½ pint of Beef Stock. 60ml Balsamic Vinegar. Salt & Pepper to season.

Method

1. Pop your carrots, mushrooms, red onions and garlic in your slow cooker.

2. Top this with your beef; and season with salt and pepper.

3. Finally, add your thyme, sweetener, vinegar, stock and passatta, ensuring all your ingredients are covered by the liquid.

4. Slow-cook for 4 hours. My Go-Chef allows heat settings, and I cook mine on 110 degrees. Once done, serve with mash and veggies.

[bethpippaslimmer]

Breakfast! Today's was strawberries , apples and bran flakes. This is my go to brekkie ; I know it's going to keep me full until lunch and tastes yum!

[bethpippaslimmer]

Okay. For the sake of my sanity , and my ever - expanding waistline . I am back , fellow bloggers . Here's a recent trip to Nandos . I'm back on my SW plan, will be bringing you a range of recipes let's hope ! I've invested in a few new ones , hurrah.

[bethpippaslimmer]

Brekkie this morning was weetabix, raspberries , mango & pear . Topped with almond milk. Juice & green tea for hydration.

[bethpippaslimmer]

Here's the borlotti! It was amazing.

[bethpippaslimmer]

Prescatarian tea from last night!

Quite a simple cooking night! Topped my salmon with pesto before wrapping loosely in foil and baking in the oven for 25 minutes . Cheated with my vegetables by buying a Mediterranean roast pack from tesco! Sliced my butternut squash into chips and roasted with some frylight .

This is my last week with fish before I go fully veggie! Absolutely loving this change :)