The evenings are getting dark, the leaves are turning beautiful bronze , russet & golden shades & autumn has definitely made its presence known. I have a beautiful warming autumnal soup for you to try to warm up the colder days, gorgeous roasted butternut squash. Butternut Squash is notoriously difficult to peel & guess what, you don’t even have to peel it for this recipe – excellent news! This is simple & filling & fantastically low at 0 smartpoints for the whole recipe. This will make a good batch of 5 to 6 servings & can be frozen if you wish. Continue reading
These Pancakes are Fluffy & Light but still sturdier and a bit more substantial than the usual thin crepe pancakes. These are so filling & perfect for Breakfast. Continue reading
Cranberry sauce is literally the easiest thing in the world to make, there is hardly any effort involved at all & it is so Gorgeous & Fresh it will impress any guest at your Festive Feast. There is also a certain satisfaction that comes with making your own & you can tart it up numerous ways to suit your taste with a huge variety of flavours: Lemon, Orange, Cloves, Allspice, Cinnamon, Pecans, Raisins any of the main Christmas Flavour Notes really. This will be pride of place in the centre of your table. Once you try making your own it will be a festive staple year after year. I like to make mine on Christmas Eve but this keeps very well for up to a week covered in the fridge. I hope you enjoy! Wishing you a very Happy Christmas!
Nothing beats the gorgeous smell of baking through the kitchen of a Saturday morning. Hot & fresh out of the oven Delicious Skinny Banana & Milk Chocolate Baked Oat Muffins. A delicious weekend treat at just 3 propoints a muffin (or 1pp on Filling & Healthy). This makes 6 breakfast muffins (20pp per recipe or 4pp per recipe F&H). I hope you have a Fabulous Saturday!
Winner Winner Chicken Dinner! Here’s the full Nando’s menu in propoints form for your leisurely perusal. This was actually the first menu list I ever posted on the blog a little while back. I was looking back through old photos for it for someone and realised the old version was difficult to read as I handwrote it & scanned it. Also, upon checking, Nando’s have since changed some of the menu items so there was nothing for it but to revise the entire thing for you. And here it is! updated & easier to read! I hope you find it useful.
Breakfast this morning was slightly decadent to say the least but then again that’s what weekends are all about, having the leisurely time to make something a little bit extra special. I adore pancakes in any shape size or form, they are one of my favourite things to eat and are just delicious on their own with lemon and sweetener. I Paired them this morning with another of my favourite things, sweet gooey cooked banana, they go soft and caramelised & they really are a delightful treat. I added a small teaspoon of pancakes syrup and a wee squirt of whipped cream to add to the decadence! This breakfast comes in at 7 Smartpoints (5 Smartpoints on No Count or 5 Propoints / 3pp on F&H) including the syrup and cream, now you can’t ask for better than that! This serves 2 and you get 2 crêpes each per portion. I hope you’re having a lovely Saturday.
55g Self Raising Flour
125ml Skimmed Milk
A Pinch of Baking Powder (optional)
A Tiny Pinch of Salt
10g Sweet Freedom Pancake Syrup
Preheat your oven to a very low heat to keep the pancakes warm whilst you cook the rest. Sift the Flour, Baking Powder & Salt into a bowl & make a well in the centre (you can add 1/2 to 1 tsp of sweetener at this stage if you like your crêpes sweet). Add the Egg & gradually add the Milk whisking well as you go. Whisk until there are no lumps. Preheat your nonstick pan on a medium high heat & spray with spray oil. Make sure the pan is quite hot & spoon 1/4 of the mixture into the pan, crêpes are supposed to be thin so roll the mixture around in the pan to form a medium-sized crêpe. Fry each crêpe (you will get 4 out of the mix) individually for 2 to 3 minutes each side until golden brown spray the pan lightly with sprayoil between each one. Place the pancakes on a plate as they are cooked separating each one with a small piece of baking paper and place in the oven to keep warm whilst cooking the next one. When the pancakes are done, keep in the oven to keep warm and slice two bananas in a bowl and sprinkle over a teaspoon of sweetener. Fry the bananas in the hot pan for about 2 to 3 minutes each side until caramelised and golden brown. serve the crêpes rolled up drizzled with 5g of syrup per person accompanied by the caramelised banana and a 12g squirt of whipped cream per person. Enjoy!
Aldi sell these soup mix packs for €1.49. I decided to roast my veg in the oven to make the soup as I feel you get a more in-depth flavour from the vegetables from roasting them. I peeled and chopped all the veggies into equal sized pieces and sprayed a baking tray with spray oil, seasoned the veg with salt and pepper and sprinkled over fresh thyme leaves. I added two cloves of garlic with the skin left on. I roasted these in a preheated oven at 200 Celsius for 30 minutes.
I transferred into a saucepan with 1 1/2 pints of boiling water and a chicken stock cube. I squeezed the soft roasted garlic out of the skins into the pot. I continued to cook for about 15 minutes to allow the flavours to develop. I blitzed with a hand blender adjusted the seasoning to taste and added a small bit more water as it was slightly thick. And Voilà! A beautiful autumnal roasted vegetable soup easy peasy! Free on all plans & guaranteed to keep you full. I hope you’re having a lovely Thursday x
🎶 Ba da ba ba ba I’m Lovin’ it 🎶 Have I got a treat for you! The Complete NEW & Current McDonalds PROMOTIONAL Menu in Propoints format including their new wraps. No way! I’m way too good to ye! If you missed my post featuring the full McDonald’s menu in propoints format type “McDonald’s” in the search box to find it, it’s all there for you. Here’s a handy visual guide I compiled especially to take with you on the go so you can make the best decisions for you while eating in everyone’s favourite fast food joint. Oops now I’m really craving a burger!
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!