Healthy low calorie flapjacks

I’ve been doing a lot of reading about healthy foods and what to eat and healthy desserts and wanted to try a few new  recipes.

I came upon these low calorie flapjacks and thought I’d give them a go.

The original link to the recipe is here:

And here is my finished effort:

I think I should’ve taken them out of the oven a little sooner and did think the 40 minutes was quite a long time to bake. 

I added chopped walnuts,dried apricots and raisins and they are perfect.

According to slimming world,these are around 6 syns each but I made more than the recipe says so I’m gonna say they’re 4.5-5  syns.

The plan is to freeze some and defrost them as I want to eat them to save me stuffing my face with the whole lot 😂

Anyway I have these a try and they are lovely but definitely on the overdone side,

But they’re a nice change from the usual fruit and yoghurt as my dessert.

I want to try and stay interested in my food and try as many new things as I can so I’ve made a slimming world lasagne for the first time,these flap jacks and going to try and make some sort of jelly dessert this week too!

Anyway,I’m off for a well deserved bath ready for work tomorrow.Its a gym day so going to have a good sweat sesh!

I’ve also had a full week off alcohol woo! And going to try dry January to see if I can go the entire month off the pop.Lets see how it goes. 😊

That’s all for now lovelies,have a wonderful week making healthy choices and Il check back in with you soon!



Breakfast Bowl Recipe

Last night while on my way home, I was racking my brains for breakfast ideas to keep me full until lunch (you’d think I would have this sussed by now). I thought I would do scrambled eggs with peppers and stuff but when I got home we only had one egg left as one other had cracked and I didn’t want to risk it.


  • 2 slices bacon chopped with fat off
  • 1 courgette diced
  • 3 big white mushrooms roughly chopped
  • 1 medium tomato roughly chopped
  • 1 egg
  • half a red pepper diced
  • salt and pepper
  • paprika to taste
  • garlic to taste
  • 1 tsp dried parsley
  • Frylight sunflower oil

On a medium heat with Frylight, add the mushrooms,tomato and pepper; fry until they soften slightly.Add the bacon and courgette (courgette doesn’t take long to cook) and fry until the bacon is cooked through. Add all seasoning and then add the egg (you can mix it before you put it in but I just cracked the egg into the pan). Stir to make sure the egg coats the veg and fry until cooked, still stirring throughout.

That’s it! Sometimes, it doesn’t take a complex recipe to make something tasty and let me tell you this was super nommy and filling for my breakfast. It may not look pretty but was lovely. The only thing I would change is to use 2 eggs so you get more of the breakfasty taste but it really was nice! Next time you’re racking your brains for what to make, check your fridge and as long as you have eggs and a few random bits, you can always make your own version of a breakfast bowl!




Fishy Italian Spaghetti

I went into creativity mode the other day and made this little bowl of healthy goodness.


  • 75 grams of spaghetti
  • 4 green olives sliced in half
  • half carton of chopped tomatoes (about 200 grams)
  • 1 Tsp of Philadelphia Whipped Garlic and Herb
  • Italian seasoning to taste (I put a lot in!)
  • 2 large button mushrooms
  • 1 third of a red and yellow bell pepper
  • 1 Birds Eye Sundried Tomato Fish Fillet (or whatever fish you like)
  • 4 baby sweetcorn spears

I really fancied making a pasta dish for my lunch at work as I seem to have fallen into a routine of not having pasta thinking it’s bad for me (due to the carbs). It’s not bad for me but my brain does stupid things sometimes.

Anyway onto the method!


Preheat the oven to 180.Cook your choice of fish to the packet instructions for about 25 minutes. Boil some water in a pan, add the spaghetti and simmer for 9 minutes (al-dente), 11 minutes (soft).

Meanwhile, chop all your ingredients and preheat a frying pan with Frylight. Add the mushrooms, peppers,baby corn and cook to soften.Add the rest of the veg along with the Philadelphia,chopped tomatoes and Italian seasoning.Simmer for about 5 mins on a low heat;don’t forget to stir!

Drain the spaghetti and put to one side.

Take the veg mixture off the heat and stir into the spaghetti.Flake the fish into the pasta,stir lightly and you’re done!


This may not win medals for presentation but it is one of the most tastiest pasta dishes ever and it’s so simple to make that any idiot can do it (even me!)

If you have a go at this, let me know how it turns out and what changes you make to make it your own!



Slimming World Chocolate Brownies!

Oh yes my lovelies I have created them and let me tell you, they are bootifully tasty!

Have a nosey at these sexy looking squares of chocolatey goodness!

The recipe I found called to make 25 brownies! So I halved the ingredients to make a decent batch to snack on seen as I’ll be the only one eating them.

The ingredients I used for the brownies were:

  • 3 eggs separated
  • 35 grams of Canderel sweetener
  • 30 grams of dark chocolate cocoa powder (Dr Oetker)
  • 6 almonds chopped up (for some crunch)
  • Few drops of vanilla essence


  • 2 tbsp of quark,
  • 1 tbsp sweetener
  • 1 tbsp of cocoa powder.


I pre-heated the oven at 180ºC (mine is a fan assisted oven,200ºC if not) and then whisked my egg whites to form soft peaks. I used a manual whisk and it didn’t take too long at all so don’t let this put you off. Then in a separate bowl I mixed the egg yolks,cocoa powder,almonds,sweetener and vanilla essence to make a paste like consistency.If it’s too powdery add a little bit of water but not too much that it goes runny.Then fold in the egg whites using a wooden spoon and slowly combine until it looks nice and gloopy.

Get a baking tray and spray with Frylight; then cover with grease proof paper and pat down (so it sticks to the tray) and add some more Frylight  on the paper to make sure the brownies won’t stick.

Pour in your mixture and spread out evenly. Then bake in the oven for 25-30 mins.Note: if you’re using a fan assisted like I did then turn your brownies round halfway through cooking;mine seemed to cook quicker at the front of my oven.

Then make your frosting! Put it all in a bowl and mix it up and when your brownies are cooled,spread it all over them and decorate with the walnuts!

When they’re done,they should look like this!


They are so nice!!!! One thing I would do next time is use a smaller baking tray so the brownies end up thicker than in the photos.They definitely take that chocolate craving away and are really tasty! I halved this recipe from one I saw online which said that the brownies are 1/2 sin each and that’s just because of the I’m guessing if you’re on slimming world then it’s 1/4 sin per brownie.

Give these a go guys because they really are beautiful!! If I can make them, anyone can trust me!

My tastebuds are tingling looking at these photos as I really want one but I’ve left them at home!



Beef Vindaloo (Fakeaway style) Recipe Review

This recipe was one I was really looking forward to as I’ve been wanting to do another fakeaway for a while now.

  Looks good right? WRONG!

I followed the recipe ingredient perfect apart from swapping lamb for beef and not using cloves as I HATE them and it came out really tangy and vinegary!

Let me explain.The recipe said to marinate the lamb (or beef in my case) in a bunch of spices which just so happened to include 125ml of white wine vinegar. I didn’t even question it and bunged it all in the bowl and then realised that it said to marinate for 4 hours or overnight if possible. I didn’t have time for that!!! So I marinated it for about 20 minutes and then chucked it all in a pan to cook with chopped tomatoes on a low heat for about an hour.

I came to taste it after my bath and was met with a super tang that made my eyes water!So after adding more water,some natural yoghurt and medium curry powder, I decided to serve it to Lee and explained how tangy it was and also apologised in advance (Not what you would normally do before serving a meal).

We both ate it in-between remarks of ‘my god how much vinegar is in this?!’ and  ‘It’s so tangy!’ along with watery eyes and noses.

Afterwards, I swore I would never add vinegar again even if it should’ve marinated for 4 hours.No curry should taste like that! So this recipe has not worked for me but If you have 4 hours to kill then knock yourself out! I, however, won’t be adding vinegar to anything for a long while as I feel my taste buds have been burnt off!

The recipe is in the Slimming World Fakeaways book if you would like to give it a go but I wouldn’t blame you if you decided to swap vinegar for water or a bit of stock.

Not all recipes work out and this is one that didn’t for me. Ah well, onwards and upwards!

Egg Muffin Breakfast Bites

Last night whilst on my way to the gym, my mind turned to what I would have for breakfast at work the next day to try and change things up a bit.

I was scrolling through internet pages looking for healthy savoury breakfast ideas that were easy to make and portable for work. Not the most specific of searches but not far off!

I was searching and scrolling and then had an epiphany; why not make some egg muffins in yorkshire pudding tins and have them for breakfast?So that’s what I did!

Now, I’ve seen similar recipes before but never thought to make some as I was on a role with my overnight oats breakfast creations.

This is how the egg bites look when done.


You will need:

  • 2 medium eggs
  • splash of milk
  • salt and pepper to taste
  • sprinkle of smoked paprika
  • sprinkle of mild cheddar cheese
  • 1 large chopped button mushroom
  • handful of chopped/diced meat (I used barbecue chicken and pastrami because that’s what was in my fridge)
  • Frylight

This mixture will make about 9 egg bites depending on the size of your pudding tray (mine was tiny!)


Pre-heat the oven to 180ºC. Spray your yorkshire pudding tin with Frylight to make sure it coats the edges. In a bowl/jug, whisk the eggs,milk,some smoked paprika and salt and pepper to taste;put aside. Share the chopped mushroom and meat out into each individual pudding tray but don’t overload as your egg still needs to go in. Put the pudding tray in the oven for 5-7 mins so the mushrooms can cook. Take out the tray, divide the egg mixture up between all 9, making sure it doesn’t spill over (this happened to me). Sprinkle some of the cheese on top of each egg muffin and then put back in the oven for 10-15 mins or until you think it’s cooked. Take out of the oven and voila!

Close up of the eggy goodness
1 escaped into my mouth before this photo!

That’s it! From start to finish this only took me about 10 mins to prepare and stick in the oven and let me tell you, after scoffing 6 of them down this morning, I feel super satisfied and like I have had a little treat. If you look back to the ingredients, there’s not a huge amount really but because it’s in bitesize pieces, it feels like a lot more.

like a deer in headlights stuffing my face

These definitely have a major thumbs up from me and I would say give them a go if you like. I also want to see what variations you guys choose and how yours turn out if you try this out.

Super tasty egg bites!

These are second to my Breakfast wraps for savoury goodness so you know they’re tasty!

I hope you try these out and like them too! Speak soon lovelies!



Making Chapattis: A good attempt

Ok, so I know this isn’t rocket science, and there are lots of recipes out there to make chapattis, but I had to give it a go myself being that I have grown up in a house where they were made constantly.

I have helped my mum and dad make these loads of times, but never made them myself (not that I can remember). So here are a few pics from my attempt.

pretending I know what I’m doing.


I used:

  • 300 g chapatti flour (you can buy this from Tesco but its in massive 5kg bags)
  • 200 ml water
  • rolling-pin (£1.50 from Tesco!)
  • Flat chapatti pan (I got mine for Christmas but you can get them on Ebay

It is really simple to make these; it just takes a bit of trial and error.

Get a large bowl and pour your flour in. Make a hole in the middle. Start pouring the water in bit by bit whilst stirring the dough and checking the consistency. You may not need the full 200ml. Then knead the dough for 5 minutes and split up into 6 balls.

Spread some more chapatti flour on a work top and also on the rolling-pin (stops it sticking) and roll out your chapattis. Make sure while rolling, you turn the chapatti and flip it so you get it as round as possible while rolling and also so it doesn’t stick to the worktop.

Preheat your pan (no oil needed) and turn on your extractor fan or open a window because it can get quite smokey/burny (don’t worry its supposed to!)

After about 30 seconds, put your first chapatti on the pan and after a minute (or when bubbles appear) turn it over for another minute and then plonk it on a plate. At this point, you can choose to spread some butter if you want (not recommended for weight loss). Do this with all your chapattis until they’re done. I had 4 good chapattis out of 6 because 2 of them were hard. I think this was down to rolling the dough too thin and having the pan too hot. Next time I will have my heat on medium instead of full whack and wont have my chapattis as thin. It really is trial and error I’m afraid!

And that’s it! I had mine with a chicken curry I made that was nommy!


Let me know how your first attempts at making these go. I would love to hear from you!

NB: I will say. I made these as a healthier alternative to naan breads but its important to remember that these are still starchy and flour based, so if you’re on a weight loss journey or trying to eat healthier, don’t have them all the time, but more as a treat or just as something different!