Mixed Salad with Tomato, Olive and Feta Cheese

Mixed Salad with Tomato, Olive and Feta Cheese

Feta cheese is a great source of getting some protein and calcium into your system. It is a great source of protein for those who do not eat meat or fish.

As this cheese is quite salty, a little goes a long way, and it is one of the best ways of brightening an otherwise boring salad very easily. The recipe here feeds four easily, or can be served to six people as a side dish.

Ingredients:

1 small head of lettuce chopped into chunks and washed thoroughly

2 tomato cut in quarters

1 onion, sliced thinly

1 green bell pepper, sliced thinly

A handful of olives, preferably black olives brined in water

2 teaspoons of crumbled feta cheese

For the Dressing:

2 teaspoon extra-virgin olive oil

2 tablespoons red wine vinegar

A big pinch of ground mustard

A big pinch of pepper

Salt to taste

Procedure:

Combine all ingredients of the dressing and whisk till they are mixed. Set aside. In a large bowl, put the lettuce leaves in, followed by the bell pepper, olives, tomatoes, onions, and stir together.

Add some of the dressing, and toss lightly, till the salad is coated with a bit of the dressing. If needed, add more dressing, and mix well. Sprinkle the feta cheese on top and serve.

The essential idea is to not mix in the cheese, but sprinkle it on top, which tricks the mind into thinking that you are eating a lot of cheese, while in reality the amount is quite low.

You can increase or decrease the amount of the cheese as per your discretion, and you can also substitute it with shaves of parmesan cheese or any other strongly flavored cheese.

For a more filling version, chopped pieces of cooked chicken, or a hard-boiled egg can be added to this.

My Slimming World Juice Recipe

Many people make the mistake of looking at a diet as a time when they have to limit their food intake and feel deprived all of the time. This is not the case at all if you are eating the right foods. Even when you are on a diet, you can eat as many fruits and vegetables you want. There are many different ways to prepare them so that they have a flavourful taste that you can actually look forward to trying. I find that the hardest time for me to eat well is when I am on the run. This great juice recipe has saved me from stopping to get a quick bite to eat at one of the unhealthy fast food restaurants. It is quick and easy to make and really good for you.

Ingredients:

• 1 Celery stick

• 2 Handfuls of spinach leaves

• ¼ Cucumber

• ½ Small pineapple.

• 4 Golden delicious apples

• ¼ Lime

The pineapple and apples will need to be peeled and chopped before they can be used.

Directions:

1. Place the cucumber, pineapple, lime, spinach, celery, and 3.5 apples into the juicer.
2. Juice the vegetables and fruits until all of the juice is out of them.
3. Place the rest of the apples into a blender with the juice that you have just made.
4. Add ice to the blender.
5. Blend the ingredients together for roughly 45 seconds.
6. Pour into a glass or to-go mug and enjoy.

This juice is best enjoyed when it is cold. If any of the fruit or vegetable particles begins to settle, you can simply stir the ingredients and everything should mix together again easily. This is a great way to insure that you are always giving your body the nutrients it needs to stay as healthy as it possibly can. This mixture may also help decrease the hunger pains you experience while you are attempting to diet. It is important to realize that fruits and vegetables contain natural fibres that can help you feel fuller longer. The juice contains many natural fibres and natural sugars to give you wonderful tastes that are actually good for you. Once all of the fruits and vegetables are blended together, you cannot taste each individual flavour anymore. All you will taste is a delicious drink that fills you up quickly. It is a quick and easy juice that can be used as a snack or a quick meal depending on what you are doing throughout the day.

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My Slimming World Favourite Syn Free Soup

During the cooler winter months, it can often be a bit nerve wracking to find great foods to eat that are filling and delicious. A simple salad is simply not going to cut it when you are cold and want to be warm from the inside out. This wonderful soup is a meal that I love to have on cool days because it gives me the warmth I need and helps me to feel fulfilled. I find that the soup uses many vegetables that are readily available during the cool months which make the soup surprisingly affordable, as well. I like that I can easily freeze the leftovers making it great for cooking ahead of time.

Ingredients:

• 1 Chopped onion
• 2 Finally sliced small leeks
• 2 Chopped carrots
• 2 Crushed cloves of garlic
• 2 Sliced celery sticks
• ½ Head of white cabbage roughly chopped
• 1 Litre chicken stock
• 1 Butternut squash that has been peeled and cubed
• A few pieces of fresh thyme
• Nonstick cooking spray
• Salt
• Pepper

Directions:

1. Spray a large saucepan with the nonstick cooking spray.
2. Place the pan on the stove over medium heat.
3. Add the onions, leeks, celery and garlic to the pan.
4. Sautee the vegetables until they turn a golden brown color while adding small amounts of stock if you notice that they are sticking to the bottom or sides of the pan.
5. After the vegetables have turned golden brown, add the cabbage and carrots to the pan.
6. Allow the mixture to steep for five minutes directly over the heat.
7. Carefully pour the rest of the stock into the pan.
8. Add the butternut squash and the thyme to the pan.
9. Allow everything to boil.
10. Lower the heat to low heat and let the mixture simmer for at least one hour.
11. After an hour has passed, remove half of the soup and pour into a pitcher.
12. Run the blender until the moisture is completely blended.
13. Pour the blended mixture back into the pan.
14. Stir everything well.
15. Add salt and pepper to the pan until it tastes the way you want it to taste.
16. Serve while hot and freeze leftovers in microwaveable containers for up to a month so that you can have a delicious bowl of soup whenever you want it.
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Daily Slimming World Recipe: High-Energy 12 Vegetable Super Soup

Soup is one of my favorite things to eat for lunch, so I’m always on the lookout for easy but filling recipes I can use with the Slimming World plan. I’m also a big fan of freezing leftovers for later, so I love recipes that make more than one serving of food.

This delicious vegetable soup recipe fits all of my criteria: it works with the Slimming World plan, it’s easy to make, and this recipe makes a good-sized portion of soup. Also, the 12 Vegetable Soup contains hearty ingredients like beans and lentils, so you’ll definitely feel satisfied after you eat this.

I also love that you can customize this recipe to your needs. You can use vegetable broth and make this a completely vegetarian meal, but it works just as well with chicken or beef broth. You can also add whatever herbs you personally prefer, and season it with salt and pepper to taste.

Ingredients:

"High-Energy 12 Vegetable Super Soup"1 can mixed bean salad
1 can baked beans
1 onion (large)
4 carrots (medium sized)
Split lentils (a handful)
2 leeks (large)
2 parsnips
1 green pepper
1 red pepper
1 yellow pepper
1 can green lentils
2 cans chopped tomatoes
2 cubes of stock (beef, chicken or vegetable depending on preference)
Salt
Pepper
Mixed herbs
Water
Large soup pot

Directions:

1. Chop the leeks, onion, carrots, parsnips and peppers.
2. Add chopped vegetables to the soup pot.
3. Add all other ingredients to soup pot, except salt and pepper.
4. Fill the soup pot with water, enough to cover all of the ingredients.
5. Bring mixture to a boil.
6. Reduce to a simmer and then cook until the ingredients are soft (I like to simmer soups for around 45 minutes.)
7. Remove from heat and season with salt and pepper to taste.
8. Serve as is, or blend if desired.

After you finish eating, be sure to put some individual portions of this soup into plastic container and throw them into the freezer. I know you’ll want to eat this Slimming World soup recipe again soon!
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Daily Slimming World Meal: Semi-Synful Potato Leek Bake

I love potatoes in any incarnation, but a potato bake may be my favorite way to eat them. I think a nice, warm bake is a great comfort food and especially wonderful for a cold winter evening inside. A lot of recipes for potato bakes go overboard with the cheese though, so I’m very excited about this Slimming World program friendly recipe.

This delicious Slimming World potato bake is made with leeks and bacon for lots of flavor, but the recipe only calls for a small amount of low fat crème fraiche. The bake is still very creamy, but not overloaded with a ton of high fat dairy products!

"Semi-Synful Potato Leek Bake"Ingredients:

6 rashers of bacon
1 KG of potatoes
2 leeks
600 mils of chicken stock
100 mils of low fat creme fraiche
1 clove of garlic
Fry light Spray
Baking dish
Large cooking pot

Directions:

1. Wash and peel potatoes and chop into thin slices.
2. Wash leeks (make sure to wash them well, as leeks are usually fairly gritty when you get them from the store) and then dice them.
3. Trim and chop the bacon.
4. Mince the garlic.
5. Add chicken stock, potatoes, garlic, and leeks to a large cooking pot. Bring the mixture to a boil, and then boil for about 5 minutes.
6. Drain the pot, setting aside 200 mls of stock for later.
6. Spray your baking dish liberally with Fry Light.
7. Layer half of the potato mixture into the baking dish.
8. Spread half of the bacon over the potatoes.
9. Layer the rest of the potatoes into the dish.
10. Spread the other half of the bacon on top and add the crème fraiche.
11. Bake at 175 until crispy (check after about 15-20 minutes.)

Serve this recipe with chicken or some vegetables as a side. This Slimming World dish would also be perfect to bring to a potluck. Remember, this meal will count for a few syns, but I think it’s well worth it!
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Daily Slimming World Recipe: BBQ Sauce So Good It Should Be a Syn (But it’s not!)

Eating healthy can be a struggle sometimes, even on a diet as flexible as the Slimming World program. I’m always surprised at how many gross, unhealthy ingredients are in our food these days, especially sauces. So most of the time I like to make my own sauces so I know exactly what ingredients are going into my meal.

This barbeque recipe is an excellent addition to your Slimming World program diet, and best of all, it’s syn-less! It’s also very versatile: you can adjust it to be a bit spicier by using hot chili powder instead of mild powder. This recipe is also very quick to make as it only takes about 20 minutes!

"bbq sauce"Ingredients:

1 onion
1 tsp of mild chili powder
4 tbsp of balsamic vinegar
1 tbsp of Worcestershire sauce
1/2 tsp of mustard powder
227 ml of passata
3 tbsp of sweetener
Salt
Pepper
Fry Light
Cooking pan

Directions:

1. Peel and chop the onion.
2. Spray your pan with Fry Light and add onion and chili powder.
3. Cook the mixture over low heat for about 5 minutes.
4. Add the passata, sweetener, balsamic vinegar, Worcestershire sauce, and mustard powder.
5. Bring mixture to a boil, then lower heat and simmer for 10 minutes (or until the sauce has thickened.)
6. Remove from heat and add desired amount of salt and pepper.

You can use this mixture as a dipping sauce or marinade for any Slimming World meal. Also, consider freezing the unused portion to use another time.
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Daily Slimming World Recipe: Curried Mushy Pea Meal

Mushy peas are a traditional British food usually served on the side with fish and chips, almost as an afterthought. And I have to admit, although peas are good for you, I personally find mushy peas to be rather bland. I’ve always thought mushy peas could benefit from some additional seasoning, but I was never quite sure what to add.

This delicious Slimming world recipe solves that problem, and elevates mushy peas to main dish status for a meal. Adding mushrooms, onions and beans to mushy peas makes the meal more satisfying.

However, I think the curry powder is the real star of this Slimming World plan appropriate recipe. It adds a delicious (and very unexpected) flavor to a recipe with a base of mushy peas!

"Curried Mushy Pea Meal"Ingredients:

1 onion
1 package mushrooms
2 cans of mushy peas
1 can of baked beans
1 tbsp of sugar or preferred sweetener
Curry powder
Fry light spray
Skillet or pan

Directions:

1. Chop mushrooms and onion.
2. Spray pan with fry light and add mushrooms and onions.
3. Sautee mushrooms and onions on medium high heat for about 5-7 minutes.
4. Add the baked beans, mushy peas, sweetener, and curry powder to the pan and stir.
5. Bring the mixture to a simmer, then reduce heat and cook for 20 minutes.

You could eat this by itself for a vegetarian Slimming World meal, with chips for a snack, or with chicken if you want!
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Daily Slimming World Recipe: Cozy Evening Rice Pudding

Rice pudding is delicious, and to me, it even feels like a healthy desert. It’s not fried, overly sweet, or too rich. I think it’s just right for any occasion! And luckily, you can make a Slimming World program version of rice pudding quite easily.
This recipe is inexpensive and fairly versatile. You could vary the spices you add, drizzle some honey on top of it, or even add some chopped fruit after you’re done making the pudding to make it extra healthy! Once you make this recipe, I’m sure it will become a staple in your Slimming World program.

"Rice Pudding"Ingredients:

14 fl oz of skim milk
8 tbsp sweetener
142 g pudding rice
Vanilla essence
Cinnamon
Nutmeg
14 fl oz of water
Cooking pot
Baking Dish

Directions:

1. Preheat oven to 150 C.
2. Add milk, water, sweetener, and vanilla essence to the pan and bring to a simmer.
3. Simmer until the sweetener is dissolved into the mixture
4. Add mixture to a baking dish along with the pudding rice.
5. Sprinkle nutmeg and cinnamon on top of the rice and mix.
6. Cook for an hour, then remove the baking dish from the over and stir the pudding again.
7. Cook the pudding for another half an hour.

This Slimming World rice pudding recipe would work great for an after dinner desert, but you could also eat at tea time or even for breakfast!
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Daily Slimming World Recipe: Super Easy Super Healthy Tzatziki Sauce

Tzatziki sauce is a very popular classic Greek sauce and I’m not surprised by its popularity at all. This sauce is tangy and delicious no matter what the season! Also, it’s surprisingly easy to make your own Slimming World version of tzatziki sauce at home, whenever you want. You don’t need to order carry out from a Greek restaurant to enjoy some tzatziki sauce.

And, best of all, all the ingredients for this sauce are syn-free, so you have a lot of leeway in deciding what to eat this sauce with. Also, there is no cooking involved. All you need to do to make this Slimming World recipe is chop and mix!

"tzatziki sauce"Ingredients:

1 – 2 tsp dried dill
2-3 cloves of garlic
1 large tub of Greek yogurt
1 cucumber
1 Lemon
Colander
Salt
Large bowl
Grater

Directions:

1. Puree the garlic cloves.
2. Slice the cucumber in half and scoop out the seeds.
3. Juice the lemon.
4. Grate the cucumber into a colander.
5. Salt cucumber and set it aside.
6. Mix yogurt, garlic puree, and lemon juice together in the bowl.
7. Using a paper towel, squeeze the water from the cucumber.
8. Add the cucumber to the bowl and stir.
9. Stir in the dill.
10. Cover the mixture, and then put it in the refrigerator to chill for a few hours before serving.

You can use this syn-free tzatziki sauce as a marinade for a Slimming World chicken dinner, or as a dip for chips or vegetables.
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Daily Slimming World Recipe: Super Easy Chicken With Curry Yogurt Sauce

I enjoy cooking, but sometimes I either don’t have a lot of time to make dinner, or just plain don’t feel like spending forever in the kitchen. On those nights, it can be tempting to eat fast food or an unhealthy frozen dinner. So I’m always looking for easy recipes that I can make in under a half an hour to avoid the temptation of straying from my healthy Slimming World lifestyle.

"daily slimming world recipe chicken with yogurt sauce"This chicken korma recipe definitely fits the bill. You need very few ingredients to make this Slimming World meal, and it cooks in under a half an hour. I’m sure this is going to be one of my go-to recipes for those lazy evenings when I just don’t feel like cooking!

Ingredients:

4 chicken breasts

1 package of mushrooms

1 onion

Fry Light

2 chicken oxo

2 curry oxo

2 Muller Light Greek Coconut Yogurts

Large Frying pan

Directions:

1. Coat frying pan with Fry Light and add chicken breasts.

2. Fry chicken on medium high heat for about 15 minutes, or until cooked all the way through.

3. While chicken is frying, chop the mushroom and onions.

4. After the chicken is done frying, add the mushrooms, onions, chicken oxo, curry oxo, and yogurts.

5. Continue sautéing until the mushroom and onions are softened.

6. Remove from heat and serve.

You could serve this for dinner over rice, or with a salad or some more vegetables on the side.

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Daily Slimming World Recipe: Cold Weather Cheese and Onion Potato Bake

As the weather gets colder, I find myself wanting to eat warm, comforting food. But I don’t just want any kind of comfort food. I want a recipe that fits in with my Slimming World lifestyle! So I was excited to find this quick, easy and (best of all) syn-free recipe.
"slimming world potato cheese onion bake"This combination of potatoes, vegetables, vegetable stock, and reduced fat cheese is a great way to have your cake and eat it too. It’s delicious and filling, but guilt-free for those of us who are trying to stick with the Slimming World plan. Also, I usually keep most of these ingredients in my kitchen anyway, so I can whip up this recipe anytime I want!

Ingredients:

14 oz of Potatoes
1 Onion
4 oz Leek
¼ cup of peas
1 garlic clove
sprinkle of thyme
2 eggs
85 ml vegetable stock
84 g reduced fat cheddar cheese

Fry Light

Large cooking pot

Large bowl

Frying pan

Baking dish

Directions:

1. Peel potatoes and place in the large cooking pot.

2. Cover potatoes with water and bring to a boil.

3. Boil potatoes until soft, then remove from heat.

4. Mash potatoes and place aside for later.

5. Grate the cheese.

6.  Chop onions and wash and chop leeks.

7. Spray frying pan with Fry Light, and sauté the onions, leeks, and peas over medium heat until softened (about 6-8 minutes.)

8. Remove the mixture from heat.

9. Crack the two eggs over a large bowl and beat until smooth.

10. Mix mashed potatoes, garlic, onions, leeks, half the cheese, vegetable stock, and peas together in the bowl with the eggs. Sprinkle with thyme.

11. Spoon the mixture into the baking dish and add the other half of the cheese to the top.

12. Bake for 20 minutes at 200 degrees.

13. Remove from oven, allow to cool for 5-10 minutes, and enjoy!

This Slimming World bake would make a great side dish for a meal but you could also eat it by itself as an afternoon snack with tea.

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Daily Slimming World Recipe: Easy Spicy Butternut Squash and Sweet Potato Soup

Soup is a favorite dish of mine, because it’s very easy to make and usually you end up with a lot of leftovers. Plus, it’s fairly easy to make a soup that’s either very low in syns for the Slimming World diet, or totally syn free.
"slimming world sweet potatoes"This soup is syn free, and combines flavors in kind of an interesting way. The soup is made with butternut squash and sweet potatoes, but instead of seasoning it with cinnamon and nutmeg, you add a green chili pepper to the recipe. The sweetness of the butternut squash and the spiciness of the green chili makes for a very interesting and good combination.

Also, you can make this Slimming World soup on the stovetop or use your slow cooker, depending on what you feel like doing that day. I prefer to use the slow cooker because then you can just chop everything, throw it in the slow cooker, and forget about it for a few hours.

Ingredients:

2 Vegetable Stock Cubes
3 Liters of Water
2 Sweet Potatoes
1 Butternut Squash
1 Stick of Celery
1 Onion
1 Green Chili Pepper
Large Soup Pot or Slow Cooker

Directions:

1. Peel and chop butternut squash and sweet potatoes into small chunks.
2. Peel and dice the onion.
3. Chop the celery stick into small pieces.
4. Dice the green chili pepper. If you want your soup spicy, leave the seeds. If not, scrape the seeds off of the pepper.
5. Combine all ingredients into either a large soup pot or your slow cooker.
6. If cooking in the soup pot, put the pot on the stove and bring the mixture to a boil. Then, reduce to a simmer and cook for about an hour.
7. If you’re using your slow cooker, cook on high for 6 hours.
8. After the soup is done cooking, you can use a hand blender to blend the soup up in the pot/slow cooker. Or, put part of the mixture into a blender and blend that way.

Serve this Slimming World recipe on it’s own, or perhaps with a small salad or a chicken breast. Then, throw the leftovers in the freezer for another night when you don’t feel like cooking.

Syns: 0
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Daily Slimming World Recipe: Slow Cooker Chicken with Tamarind and Chili

I love my slow cooker. It may actually be one of my favorite things to use in the kitchen. I love starting dinner in the morning, and then having it ready for me in the evening. Plus, I love the way my house smells when something is cooking in the slow cooker.
"slimming world chicken tamarind"Now that I’m doing Slimming World, I’ve been looking for some good recipes to use with my slow cooker that fit in with my new way of eating.  This recipe for tamarind chicken is easy to make, and only 2 and a half syns. However, it may be easy, but it’s not bland. The garlic, onions, and red chili give it a little spice!

This Slimming World recipe does require a little bit of prep time in the morning to brown the chicken and the vegetables, but I think it’s well worth it.
Ingredients:

8 Boneless Skinless Chicken Breasts

Fry Light

1 Onion

1 Red Pepper

1 Red Chili

2 Cloves of Garlic

1 Tablespoon of Tamarind Paste

1 Tablespoon sugar or preferred sweetener

1 Teaspoon turmeric powder

2 Tablespoons Flour

450 ML Chicken Stock

Salt

Pepper

Coriander

Frying Pan

Slow Cooker

Directions:

1. Chop red pepper, chili, and onion. Set aside.

2. Grease the frying pan with Fry Light and set to medium high heat. Place the chicken in the frying pan to brown and then remove the chicken and place in slow cooker.

3. Place chopping onion in the frying pan and sauté for 4-5 minutes.

4.  Add red pepper, chili, and garlic to the pan. Cook for 2 more minutes.

5. Add sugar, turmeric, and tamarind and sauté for 1 minutes.

6. Place flour in the pan and mix.

7. Add chicken stock.

8. Season with salt, pepper, and coriander, to taste.

9. Bring mixture to a boil and then add to slow cooker with the chicken.

10. Put the lid on your slow cooker and cook for 5-6 hours on low.

You could serve this Slimming World Recipe with a salad if you don’t feel like doing any cooking in the evening. Or, you could sauté some more veggies and serve the chicken on top of the vegetables.

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Daily Slimming World Recipe: Easy Winter Squash Curry

I know winter is here when I start seeing a lot of winter squash at the grocery store. Butternut squash is my favorite kind, and I eat it all winter long. Luckily for me, when you’re on the Slimming World diet you can eat all the veggies you want, so I don’t have to limit my intake of butternut squash.

"Slimming World Butternut Squash"This Slimming World recipe combines butternut squash with two other things I really like, but had never thought to combine: lentils and curry. I love lentil soup, but I rarely cook with them otherwise. Also, I would never have thought to add curry to butternut squash. Most recipes that call for butternut squash usually use cinnamon and nutmeg for the flavoring. So I thought this was really inventive. And delicious!

Ingredients:

1 Butternut squash

1 Onion

500 ML’s of Vegetable Stock

2 TBSP curry paste

100 grams red lentils

1 can Chopped Tomatoes

Fry Light

Frying Pan

Baking Dish or Slow Cooker

1. Prep the onion and butternut squash. Chop the onion and peel and dice the squash. (If you’re having a hard time cutting through the squash, throw it in the microwave for around 30 seconds.)

2. Spray the frying pan with Fry Light and turn to medium high heat.

3. Place the onions and sauté until softened.

4. Add squash to the pan and cook for 5 more minutes, stirring every few seconds.

5. Remove from heat.

6. Add the contents of the frying pan to either a baking dish or your slow cooker.

7. Place the rest of the ingredients (lentils, curry paste, tomatoes, and vegetable stock) in the baking dish or slow cooker.

8. If you chose to bake this dish in the oven, put the baking dish in the oven and bake for 40 minutes at 190. For slow cooker, cook on low for 6 hours.

You could serve this dish for a Slimming World dinner with rice, or as a side dish with some chicken.

Syns-4, 1 per serving. For a syn free version, use curry powder instead of paste.
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Daily Slimming World Recipe: Chicken and Rice with Indian Spices

Curry is one of my favorite spices, so I always try to make new Slimming World dishes using curry. I also like meals that are one-pot meals, like this one. The only piece of cookware you need to make this delicious chicken and rice is a large skillet, and the recipe is really very easy.

"slimming world curry"Once you chop the ingredients and open the tin of tomatoes, all you really need to do is throw everything in the skillet and let it cook. This Slimming World recipe is pretty much foolproof and cooks in under a half an hour, so it would work perfectly at the end of a very trying day.

Ingredients:

4 Chicken Breasts

1 Onion

2 cloves of garlic

1 chili pepper

8 oz Basmati Rice

1 tin chopped tomatoes

½ pint water

½ cup frozen peas

3 tsp cumin

1 tsp medium curry powder

1 tsp cinnamon

1 tsp turmeric

2 tsp coriander leaf

Fry Light

Skillet

Directions:

1. Chop onion, garlic, and chili pepper.

2. Heat skillet to medium and spray with Fry Light.

3. Add onion, garlic, and chili pepper to skillet and cook for 5 minutes.

4. Place chicken and spices to the skillet. Cook for 8-9 minutes.

5. Then, add tomatoes, rice and water to the skillet and bring the mixture to a boil.

6. Let the mixture simmer for 15 minutes, or until the rice is full cooked and no more liquid remains in the skillet.

7. Place frozen peas in the skillet and stir for two minutes.

8. Remove from heat and serve.

If you have leftovers, you can freeze them and save them for another Slimming World dinner. Or eat them for lunch the next day.

Syns: 0
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Daily Slimming World Recipe: Green Day Spiced Slow Cooked Veggie Stew

Since I dedicated my A-Z blog entry to vegetables today, I thought it would only be fitting to have my Daily Slimming World recipe include vegetables too. In fact, not only does this recipe include vegetables, it’s actually completely vegetarian. You could add meat if you wanted to, but I think it would be plenty filling as is.

"slimming world carrots"This delicious stew contains tons of vegetables: onion, carrot, squash, tomatoes, and chickpeas. However, this isn’t a bland and boring stew, because it’s seasoned with cumin, chili, and cinnamon. And best of all, you can make this Slimming World stew in your slow cooker!

Ingredients:

Fry Light
2 Carrots
Onion
Garlic Clove
1 teaspoon ground cumin
Butternut Squash
1 can diced tomatoes
125 ml Vegetable Stock
1 half teaspoon chili flakes
1 half teaspoon cinnamon
1 can of chickpeas
Salt
Pepper
Slow cooker
Pan

Directions:

1.  Prep ingredients by chopping the onion and garlic clove and peeling and chopping the squash and carrots.
2. Open the can of chickpeas and drain the liquid.
3. Place all ingredients in the slow cooker.
4. Cook on low for 8-10 hours or on high for 4-6 hours.
5. Remove from slow cooker and serve. Season with salt and pepper to the taste.

You can serve this delicious Slimming World stew over rice or couscous. Store the rest in the freezer to use for another meal.

Syns: 0 for a Green Day

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Top 6 Crazy Myths For Weight Loss

Want to know the truth about weight loss and hear the ridiculous lies you've been told? Read on... 
1) Myth: "You need a fast metabolism to lose weight"

The Truth: As people gain weight, their resting metabolic rate speeds up - therefore disproving this myth. This means that when you are bigger you need to eat more to sustain your weight. This means that your metabolism is sped up but won't mean that you're burning fat fast at all.

2) Myth: "Low fat products are great for losing weight"

The Truth: Foods you find in 'healthy ranges' in supermarkets or products marked with 'low fat' or 'fat free' labels don't mean that they are free from calories - in fact they are more likely to contain more calories because of the amount of extra flavourings and sugar added to them. If you really want something that is genuinely low fat, look at the label and make sure it has 3 grams or less fat per 100 grams.

3) Myth: "Being fat is genetic"

The Truth: Obesity is very rarely a genetic condition. You are more likely to inherit the bad lifestyle habits from your parents and guardians rather than actually being born with a gene that makes you fat. Being big isn't the only problem that you may face if you are overweight but high blood pressure and diabetes may also be a side effect of excess weight.

4) Myth: "Diets never work"

The Truth: Starving yourself doesn't work, and neither do fad diets which you will give up on after a few weeks. However, if you think about dieting, it is really just making healthy food and exercise choices. This type of diet works well because you are staying active and getting a balanced diet without overindulging and having more calories than your body can process.

5) Myth: "Frozen vegetables aren't as nutritious as fresh vegetables"

The Truth: 5 portions of fruit and veg a day is what you should aim for - regardless of whether it is frozen or fresh. Fresh fruit often tastes nicer, and raw veg is nice in salads. Frozen veggies have been proven to keep the nutrients locked in for longer - even during transit. However, boiling them can often results in many nutrients being lost - try steaming your vegetables instead!

6) Myth: "Pasta and bread make you fat"

The Truth: Although bread and pasta are high in carbohydrates, it is only over eating these types of foods which can make us gain weight. Because of this, many people avoid high carb foods when on a diet - you can however just limit your intake instead. Also, rather than having white bread or pasta, switch to whole grains. You will also find that the foods you eat with these products can also be culprits when it comes to weight gain - don't blame the pasta and bread - it could well be the creamy pasta sauce that boosted your calories or the sugary jam on your toast. Try low fat spreads and tomato pasta sauce instead!

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