Daily food diary and SAS log

Another fab day guys, Feeling good! 


Alpro go on (1.5 syns) & orange to start the day.

Zoats (courgette oats) for breakfast. Cooked blueberries 2 syns for 100g & 2.5 syns for cocoa powder.

Spinach, Kale, Mango and kiwi smoothie for a snack. 2.5 syns for smoothie mix and 1 cup of almond milk and filled the rest with water and ice. 

Lunch was mince, GF pasta, tomatoes and spinach.

Dinner was Salmon, rice, courgette, pak choi & butternut squash chips.

Dessert was skinny cow lolly for 6 syns.

Ending the day on 14.5 syns!

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Spiralized Courgette Stirfry | using Oxo Spiralizer


The perfect dish for a light but filling lunch. Lightly spiced with cayenne pepper, did you know that cayenne pepper can help boost metabolism? Every little helps right?

I am always looking for ways to have a filling lunch with protein and nutritious vegetables.

I love the Oxo spiralizer, it makes it so easy to turn your normal courgette into courgettie, easing your craving for noodles and knowing you’re replacing it with something really good for you. It is so easy to use and quite fun! A separate review will be up soon but for now let’s talk food.


A few items that are cupboard and fridge staples will make this dish, remember you can add or exchange foods you would prefer and you can’t really go wrong. 

Spiralized courgettie stirfry

Prep time 5 mins – Total time 10-15 mins

Serves 1


Ingredients

  • 1 medium courgette
  • 1/4 red onion
  • 5 mushrooms
  • 2 bacon medallions chopped

Seasoning

  • 1/2 tsp Cayenne pepper
  • Pinch of salt
  • Pinch of mixed herbs
  • 1 garlic clove

Directions

Start by heating up your pan on a low heat, spray with sunflower frylight or use a butter/oil of your choice. 

Fry of the red onion, once it starts to slightly soften add in your mushrooms, garlic and then your chopped up bacon medallions.

Spiralise your courgette using the spaghetti blade. Once this is done add it straight to the pan. 

Add in the cayenne pepper, herbs and salt. Cook until ready. Times vary depending on how you like your bacon. 

Enjoy! 

Notes:

To spice it up more add in some chilli flakes. You can add more veg like bean sprouts and peppers. As you see I added some beetroot and gherkins on the side with a nice refreshing drink. 

Salted Caramel Breakfast Muffin recipe 

Morning all!

I have been sharing my favourite breakfasts over on Instagram and I’ve been asked a few times for the recipe, so here it it.


You need:

  • Blender
  • Silicone muffin cases
  • Muffin tray
  • 2 x Weetabix (hexb)
  • 2 Eggs (protein)
  • 2 cap full of Salted caramel extract
  • 1/2 Mullerlight toffee (free)
  • 1 tsp (1/2 syn) Sweet Freedom Fruit Syrup
  • 1tbsp (4 syns) Nutella
  • Sea Salt

Put the weetabix in a blender and blend into a fine powder. Then add the sweetner, eggs and extract, then blend together. Once combined add the muller light (it also works well with vanilla sprinkled with dark chocolate) and Sweet Freedom fruit syrup (dark is my favourite) then blitz all together.

Now spoon the mixture into the silicone moulds, I put my moulds into a muffin tray to help keep the shape. Then the oven will be on 200 degrees for 25-30 mins.

I like to switch the oven off and leave them in there for 5 mins to cool down.

Then once you take them out, use the Nutella to top the muffins and sprinkle some sea salt over the top. 

Have some speed with your breakfast keeping it on plan 😬

Such a nice treat and for breakfast how can you say no?

This mixture will make 5 muffins and if you use the syn amounts I have provided it will be 4.5 syns and hexb for the 5 muffins, making them (rounding up) 1 syn each. 

If you want to syn your weetabix instead of using your heathy extra b you can, just make sure to check the syn values in your book or the slimming world website. 

All syn values are correct at the time of posting this recipe, if you’re viewing at a later date please check the syn values to protect your weight loss
I hope you enjoy 😘