Apple Pie Cookies - 3 Pro Points Each

I had an urge to bake today, I just love to bake! I didn't want to do any damage so I thought about possible low Pro Point treats. William suggested cookies and the result is these delicious apple pie cookies. They are so full of flavour. they do not taste like a ''diet'' treat at all. I guarantee if you make these everyone in your house will eat them, they may not even last a whole day!

Apple Pie Cookies

(these are a soft, chewy type cookie)

Makes 15

3 Pro Points per cookie
or 2 cookies for 5 Pro Points.

Ingredients
100g Porridge Oats
90Gg Plain Flour
1tsp Baking powder
1 tsp Cinnamon
1tsp Vanilla Extract
30g Coconut oil
1 Large Egg
120ml Maple Flavoured Golden Syrup
120g Pink Lady Apple, Finely Diced

Method

Mix together the oats, flour, cinnamon, baking powder & salt.
In a separate bowl whisk the eggs, coconut oil & vanilla together, then stir in the golden syrup.
Mix in the oat mixture until just combined, then fold in the apple
chill for 30 minutes

Preheat oven to 160c
Line a baking tray with baking paper
Using your hands form 15 tablespoon size balls from the dough and place on the baking tray and flatten slightly.
Bake for 15 minutes until golden.
Leave to cool on the tray for 10 minutes, then transfer to a wire cooling rack.

Serve with a cup of tea, still warm from the oven, simply delectable.

Store in an air tight container, they should keep for a few days, if they last that long!

Chocolate & Marshmallow Cupcakes

Happy Valentines Day!

I love you all very much and that's why I am willing to share these yummy, Weight Watchers Friendly, Chocolate & Marshmallow Cupcakes with you...well the recipe anyway, you will have to bake them yourself. Trust me, they are worth the very small effort involved.

These cupcakes are super easy, so don't shy away if your not a baker or a confident cook. They are so fool proof you could even ask your special someone or children to make them for you as your Valentines gift! 

Chocolate & Marshmallow Cupcakes

Serves 12

2 Pro Points Each 

Ingredients

1 box of Betty Crocker Devils Food Cake Mix.

1 can of Coke Zero/Diet Coke

12 x Dr Oetker Heart Shaped Marshmallows

4 Tbsp Marshmallow Fluff 

6 Squares of dark or Milk Chocolate (I used Tesco Finest 75%) 

Method

Preheat oven to 160oC Fan Oven

Line a cupcake tin with cupcake liners

In a mixing bowl whisk together the cake mix and can of Coke Zero. Mix well.

using an ice cream scoop, fill each liner with one level scoop of batter

bake in the oven for 15 minutes or until an inserted skewer comes out clean

leave to cool on a wire rack

When the cupcakes are cool spread the top of each cupcake with 1tsp of Marshmallow fluff

Melt the chocolate and dip the top of each cupcake in the chocolate, covering the marshmallow fluff, place a heat shaped marshmallow on top and let the chocolate set (I put my cupcakes in the fridge for 5 minutes to help set the chocolate)

Serve & enjoy because your worth it!

A great start with a Chorizo & Feta Omelette

Happy New Year to you all!

This week is back to class time, as the kids get back to school, us weight watchers members get ourselves back to class and on the scales. It's a scary, daunting prospect for a lot of us, but it's a step in the right direction and its onwards and downwards from there!

I have a lovely recipe to get you inspired and you won't feel like your on a diet at all, thats the joy of Weight watchers, nothing if forbidden you can have everything in moderation, so there is no need to eat dry, bland food in order to loose weight.

Chorizo & Feta Omelette

Serves 1

7 Pro Points per serving
or
3 pro Points on Filling & Healthy

2 Medium Eggs
1 Tbsp Skimmed Milk
1 Tsp Oregano
Salt & Pepper to taste
30g Chorizo, diced
30g Light Feta, diced
1 small Onion, diced
1 tomato, halved & sliced
1 tsp Balsamic vinegar

Heat the grill to 200 degrees.
Whisk the eggs, milk, oregano, salt & pepper in a jug and set to one side.
Spray a small/medium frying pan with fry lite and heat to a high heat.
Fry the onions for one minute & add the chorizo, fry for a further minute.
Reduce to a medium heat.
Add the tomato & balsamic vinegar and simmer until the balsamic has caramalised with the tomato.
Pour over the egg mixture and sprinkle the feta over the top.
Cook until bubbles appear on the surface.
Place the frying pan under the grill until the omelette is fully cooked (alternatively you can flip and cook the other side on the hob)


Serve with home made potato wedges or a side salad & enjoy!

What would happen?

What would happen if you stick to the program 100% for a week?...

Well, you would loose weight!

That is the question my leader put to my class tonight when I told her that my challenge for myself this week was to stick to the Pro Points plan 100% for the next seven days. It seems pretty obvious doesn't it? However, sometimes we loose sight of that simple little fact, do it properly and reap the rewards!

For the last few weeks I have been up and down the same 1 or 2 lbs, it's been frustrating, but I am the only person to blame. You are not going to achieve your goals by messing around and cheating the program, you can't loose weight like that. As a gold member I know this, I know what to do in order to loose weight, for some reason over the last few weeks I chose not to do it. I chose to cheat, mess and guess. I willing engaged in behavior that I knew would cause me to gain weight and not lose it!

A reminder of what I have achieved

Why? why would I do that? 

I honestly can't give a straight answer to that question, I had a goal, I wanted to get back to goal for my tip to Krakow, that trip is now ten days away and I am still 6lbs to goal.

My tracker all ready to go!

I am not going to focus on what I didn't achieve over the last few weeks. So what, I wont be at goal for my trip, but I can lose a couple of pounds in ten days. I might not get to goal for christmas but I know I will get there in january if not. I wont allow myself to feel like a failure, what matters is what I do now, and now I can see that if I follow the program 100% I will lose weight and for the first time in many, many weeks it seems simple and I know that I can do it! 

Candied Walnuts & Autumn Salad

Autumn is here with out a doubt and to be honest I am relishing in it. I love this time of year! ok, maybe not the rain, but I like the fresh chill in the air, I like coming in and putting the heating on in the evening and I love the warm, comforting food that comes with this time of year.

While out shopping today I came across some Kale for 99c a bag in Lidl. I've never had kale before, Its one of Autumns many seasonal veggies, so now is a great time to enjoy it at its best. I decided to give it a go and I made a really tasty salad with it using some Candied Walnuts I made earlier today.

Candied Walnuts

3 Pro Points for 10g

70g Walnuts
50g Sweet Freedom Syrup
25g Brown Sugar
4 tbsp water

Preheat oven to 150

Mix the syrup, sugar and water in a saucepan and bring to a gentle boil over a medium heat, stirring frequently.
Pour the syrup mixture into a bowl and stir in the Walnuts, Mix well
Leave the Walnuts to soak for 3 minutes

Place a sheet of baking parchment under a wire cooling rack and spread the Walnuts over the rack
Leave the excess syrup to drip off for a couple of minutes
Place the Walnuts on a lined baking sheet and bake for approximately 5 minutes, toss half way.
keep a firm eye on them as they burn quickly.
Leave to cool on the tray and transfer to a jar or air tight container.

Autumn salad

Serves 4

8 Pro Points Per Serving

To bulk up the salad for a main meal add a grilled chicken breast for an extra 4 pro Points per serving

A bunch of kale (I used half a bag from Lidl)
Half a Butternut Squash, cubed
1 cup Cous Cous
1 Vegetable Stock Cube
70g Goats Cheese
30g candied Walnuts
Fry Lite

Bring one cup of water to the boil, stir in vegetable stock cube and add one cup of Cous Cous, Cover and leave for 5 minutes. Fluff with a fork and set aside.
Spray a large frying pan/wok with Fry Lite and turn on a medium heat
Saute the Butternut Squash for 10 minutes, until tender
Remove from the pan and let cool,
Spray the pan again with fry light and add the Kale, Wilt the kale for a couple of minutes until it turns a dark green colour but is still crunchy.
Remove from the pan, let cool and chop roughly.

In a large bowl, mix the Cous Cous, Kale and Squash together.
Crumble over the Goats Cheese and Toss.
Sprinkle the Walnuts on top and serve.

The slight bitterness of the crunchy Kale meets the soft sweetness of the Butternut Squash. The creaminess of the Goats cheese contrasted with the sweet crunch of the Candied Walnuts, This salad is bursting with flavour and texture, definitely a must try this season!

Filling & Healthy Lasagna

The joy of filling & Healthy is that you can enjoy lots of your favourite meals that may otherwise be high in pro Points, some small changes may have to be made for them to be Filling & Healthy but nobody will be any the wiser! One of my favourites, and a dish I didn't make very often when following the Pro Points plan is lasagna. Here is my take on a Filling & Healthy Lasagna

Filling & Healthy Lasagna

Serves 4

Free on Simple Start or Filling & Healthy.

500g Extra Lean Mince Beef

2 Medium Onions, Diced

1 Red Pepper, Diced

1 Green/yellow Pepper, Diced
1 Courgette Diced,

250G Mushrooms, Finely Sliced

2 Tins Chopped Tomatoes

1 Tbsp Tomato Puree

1 Clove of Garlic

1 Tbsp Oregano

1 Tbsp Basil

Pinch of Celery Salt

Salt & pepper

Fry Lite

Whole-Wheat Lasagna Sheets

White Sauce

2 Tubs Low Fat Cottage Cheese

1 Large Egg

1 Tbsp Oregano

Spray the bottom of a large, heavy bottom saucepan with Fry Lite.

Over a medium/high heat, fry the Onion for 2 minutes and add the Mince Beef, brown off.

Add the chopped Peppers and cook for a further 2 minutes.

Stir in the tins of chopped Tomatoes, Tomato puree, Garlic &Herbs.

Turn to a low heat and let simmer for at least 30 minutes,
Add in the mushroom & courgette and cook for a further 10 minutes

Preheat Oven to 180.

In a jug mix the Cottage Cheese, Oregano & Egg together, you can leave it lumpy but I blend mine with my hand blender.

Layer the Lasagna sauce and Whole-Wheat sheets alternatively and top with the cottage cheese mix. 
Cover with foil and bake in the oven for 20 minutes, uncover and bake for a further 10 minutes.

Serve with Filling & Healthy garlic bread and salad, enjoy!

Spicy Sweet Potato, Chickpea & Spinach Curry

The weather is starting to change and we are heading into Autumn. I have noticed over the last week or so that my eating habits are changing. I am feeling more like warm, hearty comfort foods again and its a welcome change for me.

Myself and william have also decided to eat more vegetarian meals so we are not eating so much meat. Not that there is anything wrong with meat, we love meat! but I think we eat a lot of it and it would be good for our health and our wallets to have some meat free days too.
I made this vegetarian curry last week and it was a hit! Its a hot one, so if you dont like spice just leave out the fresh red chilli.

Spicy Sweet potato, Chickpea & Spinach Curry

Free on Simple Start/ Filling & healthy

10 Pro Points per serving
*to reduce pro points try using Fry Lite instead of Olive Oil.

Serves 4

20mls of Olive Oil
1 Red Onion, Diced
1 White Onion, Diced
3 Tbsp Curry powder
1 red Chilli, Diced (optional)
1 tsp Ground Ginger
2 very large Sweet potatoes, Cubed
1 400g Tin of Drained Chickpeas
300g Low Fat Natural Yogurt
1 400g Tin Chopped Tomatoes
400g Spinach


Heat the oil in a large saucepan over a medium heat.
Add the onion and curry powder, mix well and cook for 10 minutes, stirring occasionally until the onion is soft.
Add the chilli if using and the ginger, sweet potato and chickpeas, cook for 5 minutes, then ass the tomatoes along with 200ml of water and bring to the boil.
Reduce heat to a simmer, cover and cook for 15 minutes.
remove the lid and cook for another 20 minutes, stirring occassionally until the sweet potato is cooked through and the sauce is thickened.
Stir in the low fat natural yogurt and cook for a couple more minutes, then stir in the spinach and cook until wilted.

Serve over brown rice and enjoy!

Filling & Healthy Rhubarb Breakfast Crumble

Dont worry I did not have dessert for breakfast! This is a savoury crumble but you could make it a dessert by adding sweetener to it if you fancied.

I was out and about very early, not like my typical Sunday where I grab a nice lie in and then make a yummy Filling & healthy Brunch. Today i was Babysitting at 9am, so I was up at 8am and grabbed a bowl of Bitesize Shredded Wheat. When I got back home at Midday I was feeling peckish and I started to stew some Rhubarb & cooking apples, I was going to have them with yogurt when William came up with the bright Idea of turning it into a sort of Crumple, Genius!

Filling & Healthy Rhubarb Breakfast crumble

2 sticks of Rhubarb, chopped
2 cooking apples, peeled & chopped
Porridge oats (I didn't Measure them, so this will need t be done by eye)
Cinnamon
Ground Clove
Ground Ginger
water
0% Greek Yogurt

Preheat oven to 200 Degree C

Place the chopped fruit into  saucepan with a tbsp of water, Stew on low/medium heat for 20 minutes
Pour out a large portion of Oats (enough to cover the top of your baking/pyrex dish)
gradually mix in the water to the Oats a bit at a time, to make a spreadable paste like consistancy and mix in the spices.
when the fruit is done pour it into your baking dish and spread the Oat mixture on top.
Sprinkle the top with more Oats and bake for 15 - 20 minutes, until golden on top.
Serve with a dollop of Greek Yogurt and enjoy!

Filling & Healthy Falafel

I was inspired to try and make Filling & Healthy Gluten Free Falafel after a conversation with my friend Amy, who told me that she misses being able to have them since she began to suffer from a gluten & wheat intolerance.

Filling & Healthy Gluten Free Falafel

Makes: 10

(If you were to eat all 10 you will need to take 2pp for the Gluten free Flour out of your weekly 49)

1 Can Chickpeas, drained
2 Cloves Garlic, finely chopped
1 small Onion, finely diced
1 tbsp fresh/dried Parsley
1 tsp ground Coriander
1/2tsp Turmeric
1/2 tsp Cumin
1 1/2 tblsp Gluten Free Flour (alternatively use regular flour)
1/2 tsp Gluten Free Baking Powder (alternatively use regular baking powder)
Salt & pepper to taste
Fry Lite

Preheat oven to 200.

Place the drained chickpeas into a food processor, add the garlic & onion and blend together.
Add the remaining ingredients and blend well, until a thick paste has formed.
Form the paste into small balls and place on a lined baking tray that has been sprayed with Fry Lite.
Spray the tops of the balls with more Fry Lite.
Bake in the oven for 40 minutes, turning halfway.

I made a delicious Filling & Healthy salad out of my Falafel. I placed 3 of the falafel on a bed of  Rocket & Spinach leaves, topped with left over Whole-wheat couscous, a sprinkle of Feta cheese (taken from my 49 weekly pro Points)
You could also make some Filling & healthy Humus and make a falafel wrap/pitta with shredded lettuce or red cabbage. Yummy!

A Simple Dinner For Your Simple Start

Whole-wheat Couscous is free on simple start/Filling & Healthy, eager to have another Filling & Healthy food in my cupboard for dinner & lunch inspiration I had been keeping a vague eye out for whole-wheat couscous for the past couple of weeks. I hadn't managed to find it in the supermarkets I tend to visit on a regular basis.
While In Bantry on wednesday, putting up posters to promote my new class opening there, I came across a small organic supermarket and found a bag of whole-wheat Couscous there.

I was very keen to use it and decided that I would Make it for dinner today. I had a busy day, I went for a fabulous walk with my friend Amy & her dog in Ballincollig park, I hadn't been there before and it was stunning. I headed off after that to do my weekly grocery shop and then did a spot of cleaning at home for the rest of the afternoon. I wasn't feeling in the mood to do anything too timely in the kitchen after that and I decided on simple roast veg for the Couscous.

I wasn't really expecting anything amazing and I did worry that the vegetarian meal would not be enough for my boyfriend William. I knew I was onto a hit when after two mouthfuls william said ''we have to have this again, its delicious!'' and for once he didn't go back for seconds, he was full!

Roast Veg & Whole-wheat Couscous.

Serves 3 ( I made enough for 2 dinners & one lunch)

1/2 Butternut Squash, diced
1 Red Pepper, diced
1 Green Pepper, diced
3 Carrots, diced
1 Large Onion, cut into wedges
5 Baby Potatoes, quartered
Salt
Pepper
Paprika
Cumin
Turmeric
2 Cups Whole-wheat Couscous
Fry Lite
0% Total Greek Yogurt (optional)

Preheat the oven to 200

Place the chopped veg into an oven proof dish and sprinkle on your desired amount of seasoning, toss and spay with Fry Lite.
Place in the oven and roast for 30-40 minutes
When the veg is done, turn off the oven & leave the beg inside to keep warm.
bring 2 cups of water to the boil & add the 2 cups of Couscous, remove the pan from the heat, cover and leave for 5 minutes.
Fluff with a fork & serve with the roast vegetables.
Top with a tbsp of 0% Total Greek Yogurt & enjoy!

Sometimes a simple meal can be very tasty & satisfying, this meal is certainly that. It is easy to prepare and cook so is suitable for people who are not that confident in the kitchen. The leftovers would be ideal cold for lunch the next day with some rocket & spinach leaves thrown in, which is what William is getting to take to work tomorrow.

As you all probably know by now I have become a Weight Watchers leader so spread the word!
I am Opening two new classes on Monday 28th April.

10:30 am in The Westlodge Leisure Centre, Bantry
6pm The West Cork Hotel, Skibbereen.

I also have a class on Tuesdays in Youghal at 5:45pm.