Slimming World Support thread

boredjellybean

ooh thats just up the road from where i live!!

thanks for sharing - has loads of great looking recipes

bjb

retiredlady

4li5on wrote: »

Thank you, you're a gem! What about red?

Sorry, I am on a green day so it just came up with that! Here you go:

[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]Tesco Tuna & Vegetable Salad, canned 280g can[/FONT][/FONT][FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]
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[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][/FONT] Original 12 Syns [FONT=Arial, Helvetica, sans-serif][/FONT] Green 11 Syns[/FONT]

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gratefulforhelp_2

Skint_Catt wrote: »

She's not getting paid to share her knowledge on here!!! She's a valued member of this thread and I and many other members would say the same as she has said!

If you want an independant voice, I will retype everything consultant has said!

and of course I am not suggesting she isn't valued. Just pointing out that there are other opinions.

peteyboy_2

Just thought i'd share the base I made for a curry which turned out to be great. I used two of 0% yogurt from Somerfield (i think its called zero) plus a can of drained chick peas. I liquidised the lot, which from looking at the book seems ok from a syns perspective. It wasn't one of the ones that you weren't allowed to do that with.

I then used the mix with added powdered artificial sweetener and my choice of curry spice to make a korma. It was sweet and rich in texture. I was surprised by how authentic it tasted and thus wanted to share it.

Pete

retiredlady

peteyboy wrote: »

Just thought i'd share the base I made for a curry which turned out to be great. I used two of 0% yogurt from Somerfield (i think its called zero) plus a can of drained chick peas. I liquidised the lot, which from looking at the book seems ok from a syns perspective. It wasn't one of the ones that you weren't allowed to do that with.

I then used the mix with added powdered artificial sweetener and my choice of curry spice to make a korma. It was sweet and rich in texture. I was surprised by how authentic it tasted and thus wanted to share it.

Pete

This sounds good! Consultant - could you let us know if this is ok to do or would it be food abuse:D? If not I shall certainly give it a try!

consultant31

gratefulforhelp wrote: »

In general of course, I agree or I wouldn't be here, but I imagine you are getting paid to promote this eating strategy, and so I thought an independent voice would be useful.

Great news that the babe is doing well though, hey.

God bless you, Mum, Babe and consultant.

Many years ago I was asked to be a Weight Watchers leader as I got to target with them (this was before I'd ever heard of SW).

I couldn't do it because in all honesty I couldn't promote something which I felt wasn't all that it was cracked up to be. Obviously the WW plan has the potential to be very healthy but members are allowed to use their points on anything they want and therefore many members use them in unsuitable (and unhealthy) ways. Who in their right mind would choose to spend points on an apple when they could spend them on crisps or chocolate?

With Food Optimising, you are encouraged to use your free foods to fill up and your syns for the (possibly) unhealthy bits and bobs! Because no food is banned it is far more likely that people will follow the healthier path - and health is paramount of course.

So to answer your question - yes I do get paid to be a Consultant but I have morals and ethics and I wouldn't (couldn't) do it if I weren't convinced that what I am putting forward is absolutely correct and, in the case of bjb, perfectly healthy for her and her baby

PS: Thanks Skint_Catt

consultant31

retiredlady wrote: »

This sounds good! Consultant - could you let us know if this is ok to do or would it be food abuse:D? If not I shall certainly give it a try!

I would say that was fine - the chick peas are being used as the basis for a meal which is just what they are intended for. Enjoy!

sw_mina

Hey guys

Has anyone tried any of the egg custard (without pastry!) recipes out there? I found two but don't know which to try:

Free Egg Custard - From desserts book!
142g/5oz VLF Natural Fromage Frais
Few drops Vanilla Essence
2 Tbsp Sweetener
Nutmeg to taste
2 Large Eggs
Preheat oven to 180oc/Gas Mark 4, mix all ingredients together, then stir in 2 Tbsp of cold water.
Pour into 2 large ramakins and stand in a roasting tin.
Pour hot water in to the roasting tin to come halfway up the sides of the ramakins.
Bake in the oven for 20-30 minutes until set.

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Baked egg custard
Serves 2 - 2.5 syns per serving
2 Eggs
284ml/half pint of semi skimmed milk
artificial sweetener, to taste
sprinkling of nutmeg
1 Preheat the oven to 170'c,325'f, gas mark 3
2 Beat the eggs together in a bowl. Heat the milk until almost boiling and pour over the beaten egg, beating well. Add artificial sweetener to taste.
3 Strain the mixture into an oven proof dish and sprinkle with nutmeg. Stand the dish in a roasting tin and pour in hot water to come half way up the sides of the dish.
4 Bake the custard in the preheated oven for 20-30 mins, until set.

nosierosie

hi does anybody know how many sins is in mushroom chowmein please at my chinese you get it in a big round silver tray thankyou

retiredlady

nosierosie wrote: »

hi does anybody know how many sins is in mushroom chowmein please at my chinese you get it in a big round silver tray thankyou

Syns on line only does the chicken one, so I would assume that mushroom would be a few less?

[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]Chicken Chow Mein, average portion 380g serving[/FONT][/FONT][FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]
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[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][/FONT] Original 11½ Syns [FONT=Arial, Helvetica, sans-serif][/FONT] Green 7 Syns[/FONT]

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