Here’s a quick glance at all your favourite Cadburys treats if you’re planning on indulging in a nice Easter Chocolate treat this weekend. I hear so many people remarking that Chocolate is too high in points now since the change to Smartpoints last January, Chocolate is in truth basically pure sugar when it comes right down to it, you only need to look at the nutritional values to see that & it is not encouraged in large amounts on any healthy eating plan or lifestyle that I know of – weightwatchers or otherwise. Treats should be just what their name implies – occasional treats, something to look forward to, savour and enjoy rather than daily indulgences if you are looking to change to a healthier, happier lifestyle for life. Yes you can still enjoy your treats & incorporate them where you can, after all it’s all about a healthy balance and enjoying the small joys in life and that’s why educating yourself on the best options available when you do decide on a treat is important too, so you can get the best value for your Smartpoints. Instead of focusing on how much Chocolate has increased in Smartpoints consider how much other items have reduced significantly in Smartpoint values like high protein foods which allows you to save more points for your treats and really appreciate and enjoy them when you do plan to indulge. I know I’m looking forward to my Chocolate fix at the weekend and I will savour every last piece! I hope you find the list useful whatever you choose to have and I hope you have a lovely Easter too. I
The stuff Saturday Night dinner dreams are made of. Indulge in a gorgeous juicy burger made with healthy lean steak mince & a silky egg full of protein with some healthy wholemeal carbs to encase it all in, just superb.10 Smartpoints for this glorious burger how good is that! (5sp on No Count) I hope you’re having a Fabulous Saturday Night Continue reading
1 Egg White
1 or 2 Lean Bacon Medallions Diced
2 or 3 Spring Onions Chopped
A Dash of Skimmed Milk
Salt & Black Pepper
Fresh Parsley to Garnish
1 Slice Brennans Be Good Wholemeal Bread
Lightly spray a saucepan with spray oil. Add the bacon and cook for a couple of minutes then add the spring onion and cook until softened. Whisk the egg and egg white in a bowl with a dash of milk seasoned with salt and pepper. Pour it into the saucepan over a low heat and gently fold the egg with a wooden spoon until they are cooked through. Toast the bread and serve the scrambled egg on top with a garnish of parsley if desired and enjoy!
I’m off work for the midterm hurray! So expect lots of lovely recipe ideas coming your way. Breakfast this morning was a silky smooth baked tomato egg cup with grilled bacon and toasted wheat muffin soldiers delicious! This little lot was only 6 pro points. I hope you’re having a fabulous Friday.
One large tomato
One medium egg
Two bacon medallions
One wheat toasting muffin
Salt and pepper
Preheat your oven to 180c. Cut the top off the tomato and scoop out all the inside flesh and seeds. Place on a small baking tray you may need to cut a small bit off the bottom to make it stand upright. Carefully crack an egg into the tomato and season with salt and black pepper. Bake for 15 to 20 minutes depending on how soft you like your egg keep an eye on it to make sure it’s cooked to your liking. Grill your bacon medallions on each side for 4 to 5 minutes and toast the muffin. Cut the muffin into soldiers and serve with the tomato garnished with some chopped fresh chives and bacon enjoy!
This is kind of a cross between an Omelette & a Pancake type Breakfast dish. A Lovely Soft Golden Eggy Blanket encasing Warm Spinach & Nutmeg Filling with Sautéed Mushrooms & Sweet Shallots accompanied by Gorgeous Nutty Melty Swiss Cheese – Delicious! This makes a very large serving at 6 propoints or 2 propoints on the Filling & Healthy plan. For the Egg Roll:
A Tiny Dash of Skimmed Milk
1/4 Tsp Dried Parsley
2 Shallots Finely Diced
4 or 5 Chestnut Mushrooms
A Large Handful Fresh Spinach
Salt & Black Pepper
1 Slice Swiss Cheese
Peel & slice the mushrooms. Lightly fry the shallots in sprayoil for a few minutes until softened. Add the mushrooms & continue to fry until the mushrooms are browning & soft. Rinse the spinach under cold water & shake off any excess water. Add the spinach to the mushroom & shallots & continue to fry over a low heat until the spinach is wilted. Season the filling with salt, black pepper & a small grating of fresh nutmeg. Meanwhile crack your eggs into a bowl & add the dash of skimmed milk, salt, pepper and the dried parsley. Beat the egg mixture well & pour onto a preheated pan that you have sprayed with oil. Cook the egg for a few minutes until brown & cooked through. Place the pan under a hot grill for a minute to cook the top, remove from the grill & place the cheese slice in the centre of the egg & put under the hot grill again for a further few seconds to a minute until the cheese begins to melt. Remove the egg roll from the pan onto a plate with a spatula & place the spinach & mushroom filling in the centre, roll up the egg roll, cut in half & Enjoy!
Brunch time is King at the weekends, nice lazy starts so by the time you eat it’s halfway between Breakfast & Lunch. Plenty of time available to lounge leisurely over eating it with a hot cuppa & a Sunday paper. I was going to have Normal Potato Cakes with Bacon & Spinach but alas I had neither ordinary potatoes or bacon medallions when I went to look so came up with this instead. So tasty and filling at 6pp or free on F&H. I’ll see you all at Lupper!
150g Sweet Potato Peeled & Cubed
1/2 White Onion Finely Diced
Large Handful of Fresh Spinach
1/4 Fresh Nutmeg Grated
Salt & Black Pepper
Boil the sweet potatoes for approximately 10 to 12 minutes until soft. Meanwhile gently fry the onion in sprayoil for a few minutes until soft. Chop & add the spinach for a few minutes more until wilted. Drain the sweet potato well & place in a bowl with the spinach and onion mixture. Season well with the nutmeg, salt & pepper & divide into two forming medium patties. Fry in a hot pan sprayed well with sprayoil (a non stick pan helps) for approximately 5 minutes each side until golden brown. If I’m nervous of flipping something in case it collapses I always use the plate method: grab a plate that will fit in your pan & over the food, gently place it on top of the cakes holding it steady while you flip the pan so that the cakes are on the plate then gently slide them back in the pan to cook the other side, simples! Fry your egg in the usual way & serve it on top of the 2 cakes. Enjoy!