Slimming World Support Thread

sea_shel

iluvslimmingworld wrote: »

oo! oo!

have you got the recipe?

:T

its at the top of pg 369

there lovely hot but just as good the next day xx x

shel

sea_shel

Just had my wi and i've lost 7lbs i'm soo pround never been able to lose anything before!!!!

Flat_Eric

iluvslimmingworld wrote: »

Ingredients
1 tbsp sesame oil
1 tbsp olive oil
½ lime, juice only
1 tbsp chopped coriander
1 tbsp chopped mint
50g/1¾oz beansprouts
1 pomelo, peeled and segmented (substitute grapefruit if you can't find pomelo)
salt and freshly ground black pepper
50g/1¾oz toasted cashew nuts


Method
1. In a large bowl whisk together the oils, lime juice and herbs.
2. Add the beansprouts and pomelo segments, toss together and season.
3. To serve, spoon the salad onto a plate and sprinkle over the cashew nuts.

mmmmm that sounds nice. many thanks. I shall let you know how I get on when I eat it. it was expensive at £1.49 but it was something I hadnt seen before so I thought i would give it a try. Very many thanks for your helpful posts.

Flat_Eric

angie_loves_veg wrote: »

Sorry this has taken a few days to get back to you. busy busy

Green days are fun - here are some ideas-

something and rice - nice recipes include
spinach and butternut squash curry,
or chickpea curry
potato and pea curry,
or I make a mean vegetable biriani
quorn chilli with kidney beans and rice
chinese veg and squash/pumpkin (I posted a delish chinese sauce here a few weeks back)

something and sw chips -
fish (B), chips and mushy peas,
gammon (B) and egg and chips and peas,
steak (B), chips, mushrooms, tomatoes, peas, roast onions
SW quiche and chips
omlette and chips

pasta
pumpkin and ricotta (B) canneloni (I have posted the recipe here before)
recently changed to pumpkin and sweet potato canneloni
rataouille and pasta
spag bol (either a B of mince, or unlimited quorn)
bacon(B), feta(A), pumpkin, pasta

beans
felafel
hummous (B for tahini) and dippers
cannelini mash great with lamb (B)
cannelini beans, green beans, tomatoes with harissa chicken breast (B)

quick and easy
Jacket potato and beans
jacket potato and sweetcorn
sausages (quorn) and mash
soup - leek and potato, tomato and veg and pasta, lentil, roast squash,
beans on toast(B)
eggs on toast(B)
courgette, tomato n potato bake (cut in slices, layer, add stock n herbs, bake, add cheese (A/B)
cous cous - add chopped veg or herbs or toms etc
also mug shots, some savoury rices etc
peppers stuffed with cous cous or veg rice
spanish omlette (ie add pots, peas and onions)
stir fry veg, soy and noodles


I shall keep adding, as I know lots of people like ideas

what wonderful ideas what is your recipe for spinach and butternut squash curry? thats sound very yummy. I like your jacket chip recipes also. SW Jacket chips are one of my favourite foods so that has given me some ideas to vary it.

Flat_Eric

I am having a red day today so breakfast was bacon and mushroom omelette with 28g HEA cheese and lunch was steak cut up and cooked with black pepper and paprika followed by a lasting satisfaction yogurt. I was going to have some HEB bread with this but wanted to save it (see below).

I watched my OH eat a giant steak pasty plus a smartie cookie ! there were four smartie cookies left but I force fed two to my brother who walked past my house but that still leaves two I dont know how many syns they are however so I am staying well clear!! the only syns i have used so far have been my sweet chilli sauce and english mustard which means I can enjoy a nice glass of rose wine later.

I have been invited to the mother in laws for tea for roast lamb my favourite and will use one of my HEB for potatoe leaving a HEB spare. I have used both my HEA options but we tend to have a milky coffee after dinner and I was wondering how I go about this? On a red day, I cant have a HEB of cheese leaving a HEA spare for the extra milk so shall I just syn the cheese at 6 syns and use the now spare HEA for my milky coffee. or shall I do without a HEA tomorrow and just have it today instead?!

just out of interest why can you have a HEB of cheese on a green day but not on a red????????
Also if it is the mint sauce you make up with water and vinegar - is that free?

one final question! went to the pub last night - had four drinks, one bottle of becks (5 syns) and 3 vodkas and slimline tonics. now my consultant always says a pub measure is more syns but I cant remember how many?

angie_loves_veg

Flat_Eric wrote: »

just out of interest why can you have a HEB of cheese on a green day but not on a red????????
Also if it is the mint sauce you make up with water and vinegar - is that free?

one final question! went to the pub last night - had four drinks, one bottle of becks (5 syns) and 3 vodkas and slimline tonics. now my consultant always says a pub measure is more syns but I cant remember how many?

The cheese issue is one of the food 'qualities'. On a green day you could choose either a B meat (protein) or B cheese (protein), however, on a red day, you are likely to be having quite a bit of free protein (meat, fish etc), so you balance that with B choice carbs (pasta, potatoes) rather than more protein (cheese).

Simple spirits are easy (gin, vodka, bacardi etc)- if they serve:

25ml = 2.5syns
35ml= 3.5syns
50ml=5syns

hth

angie_loves_veg

Flat_Eric wrote: »

what wonderful ideas what is your recipe for spinach and butternut squash curry? thats sound very yummy. I like your jacket chip recipes also. SW Jacket chips are one of my favourite foods so that has given me some ideas to vary it.

It is the spinach and sweet potato curry from the free foods book, but I add some vlf yog at the end to make the sauce creamier -

essentially,

Put 300ml stock in a large pan. Add 750g chunks sweet pots (or BNS) and 1 sliced onion. Bring to the boil, reduce the heat, cover, cook gently for 4-5mins.

Add 225g spinach, 2 crushed garlic, 1 deseeded and chopped chilli, 1tbsp curry powder, and 4 ripe chopped toms. stir well, cook for 10 mins over medium heat until BNS/pots are tender.

I then serve up the veg, keeping the 'sauce' in the pan. Add some vlf yog, stir, pour over curry.

yummy

Flat_Eric

beachbeth wrote: »

I have some questions for all the Slimming World long-timers! What do you do at Christmas? Do you give up the diet and eat all the Christmas food or do you just do it SW style? Have you got any yummy Christmas recipes?

Also, I was thinking of buying the Festive and Fun recipe book. Can anyone recommend it?

last year my plan of only eating what i wanted xmas eve, xmas day and boxing day turned into two weeks of not following SW and generally eating and drinking anything and everything that was put in front of me. I dont remember being as bad as I was pre-slimming world i.e. I think I still made sensible choices but I did overdo it.

I plan to do better this year and will probably sit down a little before xmas to plan a menu with some yummy things for me to endulge in and which are very sw friendly but are something i wouldnt normally have - perhaps because they are a little bit pricey or take a while to prepare.

more than likely I will over indulge for those 3 days but apart from that I will try to stick to the plan as much as possible. I hope to be at target by then so that will give me a little bit of leeway but I know its going to be important not to go too mad.

One trick is going to be not to buy too much bad stuff on the off chance that you are going to get loads of visitors. why not prepare some syn free snacks for them to try instead? you dont want to be left with endless boxes of biscuits etc / boxes of chocolates / nuts etc saying eat me, eat me !!

things like alternating your (low syn alcoholic drinks) with perhaps water or other syn free non alcoholic drink at parties, eating a big jacket with beans prior to going to an xmas buffet will all help.

nearer the time the SW mag will bring out its xmas edition which will no doubt have some yummy recipes including alternatives to the usual high syn xmas treats.

I think the important thing is not to deprive yourself but not to go mad either and undo all your hard work.

Flat_Eric

angie_loves_veg wrote: »

It is the spinach and sweet potato curry from the free foods book, but I add some vlf yog at the end to make the sauce creamier -

essentially,

Put 300ml stock in a large pan. Add 750g chunks sweet pots (or BNS) and 1 sliced onion. Bring to the boil, reduce the heat, cover, cook gently for 4-5mins.

Add 225g spinach, 2 crushed garlic, 1 deseeded and chopped chilli, 1tbsp curry powder, and 4 ripe chopped toms. stir well, cook for 10 mins over medium heat until BNS/pots are tender.



I then serve up the veg, keeping the 'sauce' in the pan. Add some vlf yog, stir, pour over curry.

yummy

thank you so much. I have that cook book so have found it. I cant believe i overlooked it! it looks very tasty and I love your version of putting the butternut squash in. i think i will be making this next weekend. many thanks.

angie_loves_veg

By using BNS rather than sweet potato, it is free on both green and red (although obviously you could only use rice as a free side on green), which is useful if you have some left over and want to use it the next (red) day...