Apple and Cinnamon Crisps...

The leaves are slowly turning and apples are at the plenty, how could I not be inspired to make something Autumnly delicious... yes Autumnly is a word - to me anyway.

I am always on the look out for healthy yet delicious snacks as I am a massive grazer, and although these do count as syns on Slimming World, they still tick all the boxes. Not to mention how easy they are to make.


2 -3 apples, sliced thinly and cores removed. I used a cute cutter.
1 tsp of sugar/sweetener
1 tsp cinnamon

baking paper


1. Preheat your oven to 100C. You want to bake them slow and steady.
2. Place your sliced apple in a bowl and sprinkle with the sugar and cinnamon. Gently toss with your hands to coat the apple slices.
3. Place on a lined baking tray and pop in the oven. Bake for 2 hours or so, you want them to be soft/cooked through but crispy.
4. Once done leave to cool completely. This will crisp them up even more.

Serve as a snack or even along side some Cinnamon ice cream for desert. They would be great over Christmas time too.

This picture is actually my second batch as the first one was eaten before I could get a photo! Yes they that yummy!

The crisps will last up to a week in an airtight container.

recipe - mine
syns - 3-4 per 25g as the apples are baked.

Tomato and red Lental Rasam and Onion and Sweet Potato Bhajis...

Gosh I feel like it has been forever since I have posted a Slimming World recipe and for that I must apologize. Summer has been crazy and I have spent allot of it not on plan :/ BUT with my group finally getting closer to opening it's time to get to the end of one SW journey (weightloss) and to the begging of the next (being a consultant)!

During summer I also got the new Veggie cookbook which I LOVE!!! I would have put it on sooner but haven't been able to, better late then never though. Have you got it? If you haven't get to group and get one! It has some amazing recipes in it and ones that can easily be added to your weekly meal plan and even adapted for the meat eaters out there.

Last night I cooked two super yummy recipes but did add some cod to bulk it up as I only cooked enough for two. The recipe however is for 4.


for the rasam
100g dried red lentals
low cal cooking spray
1 tsp black mustard seeds
1 tsp cumin seeds
1 dried chili
4 cloves
2 green cardamon pods
1 cinnamon stick
1cm piece of ginger, peeled and grated
5 cloves of garlic, crushed
1 green chili, deseeded and finely chopped
10 curry leaves
handful of fresh coriander, finely chopped
6 tomatoes, finely chopped
1/2 tsp mild chilli powder
1/2 tsp tumeric
pinch of sweetner
1 tbsp lemon juice

for the bhajis
2 large onions, halved and thinly sliced
1 medium sweet potato, peeled and coarsely grated
50g gram flour
1 tsp lemon juice
2 tsp cumin seeds, lightly crushed
1 tsp black mustard seeds
1 tsp tumeric
1 tbsp coriander seeds, crushed
1/2 red chili, deseeded and chopped
1 tbsp finely chopped fresh coriander
2 small eggs, lightly beaten
salt and pepper
low cal cooking spray

for the raita
2 large handfuls of fresh mint plus finely chopped mint to garnish
1 cm piece of ginger, peeled and grated
2 cloves of garlic, crushed
1 green chili, deseeded and roughly chopped
juice of 2 lemons
pinch of sweetner
250g fat free natural yogurt


for the rasam
1.Put the lentals in a saucepan with 350ml of water and bring to the boil over a high heat. Turn the heat to medium and simmer gently for 15 - 20 minutes or until the lentals have absorbed all the water and softened. Remove from the heat and blend until smooth using a stick blender or food processor. set aside.
2. meanwhile spray a non sick saucepan with low cal spray and place over a high heat. add the mustard seeds and stir fry for 2-3 minutes until they start to pop. Add the cumin seeds, dried chilli, cloves, cardamon pods, cinnamon stick, ginger, garlic, green chilli and curry leaves. Stirfry for 30 secs and then add the coriander stalks and stirfry for 1-2 minutes. Stir in the tomatoes and cook for 15-20 minutes.
3. add the chili powder and tumeric to the tomatoes and cook for one minute. Then add the sweetener, lental puree and 400ml water. Bring to the boil over a high heat. ( I left the water out as it wanted t thicker instead of soup like)
4. Discard the cinnamon stick, remove from the heat and stir in the lemon juice. Scatter over the coriander leaves and serve hot.
I then grilled some cod until cooked through and flaked it on top for a little something extra.

for the bhajis and raita
1. Put the onions, sweet potato, gram flour, lemon juice, spices, chilli, fresh coriander and eggs in a mixing bowl. Mix well, season and leave to stand for 15 minutes.
2. Make the Raita, Put all the ingredients into a food processor and blend until smooth. Season to taste and chill until you are ready to use it.
3. Preheat the oven to 220C and line a baking tray. Using your fingers, mix the sweet potato mixture again to combine thoroughly. Spoon 16 equal sized dollops onto the baking sheet, spray with low cal spray and bake for 15 -20 minutes until golden.
4. Scatter with mint to serve.

This meal has allot of ingredients and can seem to take awhile when you first make it, as you have to keep looking back to make sure you haven't missed anything but I think when the second time comes around, which it will, you will have it done in no time at all. It super yummy each on there own and together. Fish is obviously optional.

Has anyone else tried cooking from the Veggie Deluxe book?

recipe - Slimming World 
Syns - 2 per serving for the bhajis. rasam free

Gooey Chewy Mocha Cookie Sandwich...

Happy Sunday my lovely foodies and readers. Today's recipe is a disaster turned triumph he he .
I began wanting to make whoopie pies but then realised I had no eggs and with two unsuccessful trips to the neighbors I decided to just wing it and see how things turned you do sometimes.

While cooking things looked good but when they came out of the oven they went pretty flat so I called them cookies! Yummy ones too I must say. Most people would give up, maybe start again when they have eggs but me i carried on and made 'lemonade out of lemons' and I am now sharing my disaster recipe with you all! he he


500g softened butter
140g caster sugar
tsp vanilla
135g self raising flour
5g cocoa
1/2 tsp baking powder
4 tbsp milk

if you wanting to make whoopie pies add two eggs, beaten and use 2 tbsp of milk rather then 4.

125g softened butter
1/2 vanilla
250g icing sugar
1 tsp coffee in a tbsp of water


1.Cream butter,sugar and vanilla. ( you would now add the eggs after mixing for 5 minutes)
2. Into a sieve add your flour, cocoa and baking powder. Sieve and then combine with the butter mixture. Use the milk to loosen.
3. Place a dollop on a baking tray, leaving a good space between them as they will spread. ( or a whoopie pie tin)
4. bake in a preheated oven at 170C for 10 - 15 minutes. Once baked leave to cool.
5. For the icing combine your butter, vanilla, icing sugar and coffee. you want it to be thick.
6. Once cooled,sandwich your cookies with a good dollop of icing. Sprinkle with icing sugar and enjoy with a nice cup of tea or coffee.

They are super yum even if they were a mistake!

 I will post the real whoopie pie recipe when I can and have eggs. :) Although I have added bits in that would have been the correct recipe.

And with that I will say good bye and go an enjoy my cookie sandwich with a cup of tea while the small boy sleeps...FINALLY!!!!

recipe - mine

Red Pepper, Sweet Chili Meatball Sandwich...

What a gorgeous day we have had today! Winter has taken a back step and allowed summer to have a last few moments of golden glory. So why not enjoy this last bit of sunshine with a bit of easy but tasty midweek al fresco dining.

These super scrumptious meatball sandwiches are made from scratch but take no time at all and is a crowed pleaser all round!


500g lean beef mince
1 tsp garlic powder
1/4 red peppers, small dice
1 tbsp sweet chilli sauce
salt and pepper

1 can tomato
1 clove garlic, chopped
handfull of fresh basil, chopped. Put some aside for garnish.
1 tbsp sweet chili sauce
1 tsp sweetner
salt and pepper

fresh roll/french loaf
salad leaves
cheese, grated
tomato, sliced


1. In a bowel mix and combine your mince, diced pepper and sweet chili. Season.
2. Roll into balls
3. Put meatballs into a pot and brown off slightly then pour in your canned tomato. Into that add the rest of the sauce ingredients and stir. Gently.
4. Cook down until the sauce thickens and gains richness and the meatballs are cooked through.
5. In the mean time toast or bake your roll. I use the fresh ones you need to bake. It takes about 8 - 10 min.
6. Assemble your sandwich. Salad, tomato, meatballs, sauce and then sprinkle with cheese and fresh basil.

Its a real mouthful and a treat for the tastebuds. As you can tell Miss Angel was trying to give me her cute face so she could get in on the meatball goodness too.

My Slimming Worlders don't worry as I made a version for us too. Its the same but bread free. Serve the meatballs and sauce on a bed of salad and use your HEA for cheese. its about 1 syn per serving due to the sweet chili sauce and worth every bit.

recipe - mine
syns - 1 per serving

Pink Lemonade Cupcakes...

So this just happened and has totally made my day!! They are so pretty and so delicious!

These beauties are not from my own recipe but the lovely Floral Frosting's and taken from the wonderful Lemon Freckles new Zine Lemonmade.

Unfortunately I am not going to share the recipe with you, as I want you all to head over to Charis's blog or get your hands on Toni's fabulous Zine for it!

Instead I will share some photos and hope they inspire you to give them a go, you wont regret it!!!