Avocado & Greek Yoghurt Dip With Home made Tortilla chips

Chips & dip is a wonderful combination, great for parties, for snacks, nibbles for watching a movie. Unfortunately they are typically very high in calories and therefor not so great for us weight watchers. I have come up with a wonderful chip & dip combination that wont break your Pro Point bank. And if I do say so myself it's absolutely delicious!

Avocado & Greek Yoghurt Dip with Home Made Tortilla chips

Serves 2

7 Pro Points per recipe on the Pro Points plan

4 pro Points per recipe on the Filling & Healthy plan

Avocado & Greek Yoghurt Dip

Ingredients

1  Large Avocado 

Juice of half a Lime

3 tbsp 0% Greek Yoghurt

2 garlic Cloves, Crushed

1 Inch piece of Ginger, peeled & grated

Half a tsp Smoked Paprika

Half a tsp Cayenne pepper (optional)

Salt & Pepper to taste

Small dash of water\

2 Weight watchers Wraps

Calorie Controlled Spray

Sea salt & Ground Black Pepper

Method

Half the Avocado, remove the stone and scoop out the flesh,

Add it to the blender,

Then add the remaining ingredients,

Blend until smooth, scraping down the sides half way through

Home Made Tortilla Chips

Preheat oven to 180c

Cut the wraps into triangles,

Place on a lined baking sheet,

Spray with Calorie Controlled Spray,

Sprinkle with Salt & Pepper or seasoning of your choice,

Bake for 8 minutes or until crisp and lightly golden

leave to cool

Serve & enjoy a very tasty savoury snack!

   

My 13 Week Challenge - Week 1: The Easter Bank Holiday

Last night was weigh in night and the first one of my 13 week, 13lbs challenge and I was up 2lbs!
Ok, so it didn't go to plan, I didn't lose the 1lbs I was aiming for but i'm not disappointed with myself either...sounds a bit strange I know but I feel fantastic!

Let me explain.
My plan for the long weekend was not to drink any alcohol, just eat one Easter egg worth 25 Pro Points from my weeklies and do plenty of activity and loose 1lbs.

Beautiful beach

Here is how it went.
My week started of with a great start, I woke up last Thursday morning and I headed out for a walk, I hadn't gone for a walk in weeks but I managed to do a 5Km walk and I felt great. I came home and I ate well for the day. Thursday night we headed down to west cork for an extra long Easter weekend. Friday got off to a great start, the weather was gorgeous, we went for a walk on the beach and later that evening we climbed up to The Beacan at Baltimore to see the sun set.

The Beacon

Ok...so I did eat some chips and shared a slice of cake with William before hand, but still not so bad. Saturday came and we went for a wonder around the local market, and I decided to make some dessert for Sunday lunch the next day. I made a raw food, chocolate & avocado tart, it was amazing! we went for dinner Saturday night, I really wanted pizza but I ordered fish instead and just had one very small glass of wine. I opted to be the designated driver so that I couldn't drink more alcohol and I resisted more wine when we got home but I did eat a couple of triangles of Toblerone...oops!
Doesn't sound too bad now does it, my weeklies would have covered the treats I did have.

My Chocolate & Avocado Tart

Then came Sunday and that's where things started to slip. The sun was scorching, we were having 12 people over for Sunday lunch and I got carried away in the buzz of the bank holiday weekend. we climbed the small mountain behind the house before dinner, it was tough but I made it!

I drank more than I should have on Sunday. Cold beer just tastes so good sitting in the blazing sun in a beautiful garden chatting with friends and I ate far more chocolate than I had planned, we had an Easter egg hunt in the garden that morning and I couldn't resist, Monday was similar to Sunday, more chocolate and an ice cream cone on the drive back home. 

Sunday morning egg hunt

So as you can see gaining 2lbs is not that surprising really. I was kinda hoping that the activity would make up for all the chocolate I ate but I knew that was just wishful thinking. I don't regret my weekend because I had an amazing time with friends and family, it was almost like a mini holiday and those kind of weekends don't happen very often.

At the top of the little mountain

I feel fantastic because I did more activity that I ever did when I was losing my weight originally and I have kept it up too. I went for an 8km walk on Tuesday and a 6km walk on Wednesday. I am setting up a great habit for myself and I am learning to make activity a part of my lifestyle and enjoying it too!

I didn't reach my goal that I had set for the week, but I conquered one thing, activity and I am proud of that. This week I will conquer tracking and I know I will have a loss next Wednesday night.

one challenge at a time, one day at a time, one meal at a time and I will get there because Slow & steady wins the race.

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!

Quinoa Buffalo Bites

Quinoa Buffalo Bites

The whole recipe works out as 6 Pro Points on the Filling & Healthy program

5 Bites are only 1 Pro Point on Filling & Healthy

1 bottle of Franks Buffalo Wing sauce

2 cups cooked Quinoa

1/2 Cups Paxo Breadcrumbs

1 Egg

Salt & Pepper

1 can Cannellini Beans, mashed

3 Tbsp Olive Oil

In a bowl combine the Beans, Quinoa, Egg & Breadcrumbs with 4 tbsp of Franks Buffalo sauce, add salt & pepper to taste.

Mix well with a wooden spoon.

Form into balls, using about half a tablespoon of mixture to make about 30 bites.

Heat a frying pan and add oil.

Add the bites and cook until crisp & golden on all sides (about 5 minutes)

repeat with remaining balls.

When all the bites are cooked, roll each bite in the leftover Franks sauce being careful not to break the balls.

Serve as finger food at a party or accompany with salad for a tasty lunch or dinner.

Or you could be a little naughty and serve them with home made oven fries with taco sauce and cheese for a friday night fake-away!

Filling & Healthy Granola Yogurt Pot

Filling & Healthy Granola Yogurt Pot

Ok, so it's not really granola, but it certainly does the job when your on a Filling & Healthy day or even for those looking for a low pro Pointed breakfast or snack. 

Serves 1

Free on Filling & Healthy

2 Pro Points

3 tsp Filling & Healthy Jam, I used a mixed berry one I made during the week.

80g 0%Greek Yogurt

1 tsp Vanilla extract

20g Toasted oats.

1tsp Sweetener, I used Stevia

1tsp Cinnamon

Fry Lite

Preheat oven to 200

Place your oats in a small oven dish or baking tray, sprinkle with Cinnamon and sweetener and spray with a little Fry Lite.

Bake in the oven for 5 Minutes, mixing once half way. Oats should be lightly golden.

Place the jam in the bottom of a glass.

Mix the yogurt with the vanilla and layer it on top of the jam.

When the Oats are done and have cooled a little place on top of the yogurt. 

Serve and enjoy!

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 Pumpkin Bread and White Chocolate, Pumpkin Muffins

I love pumpkin!

From Pumpkin Pie to Pumpkin Spice Lattes I have become a little Pumpkin addict! I am blaming my friend Mandi, who is originally from America for the addiction. I found cans of Pumpkin puree in my local Supervalu and I just about exploded with excitement, but at €2.49 a can, its pricey.
Mandi, however, very kindly gave me two cans of Pumpkin puree courtesy of her mothers care packages. I was excited to use it as soon as possible, pumpkin pie being the obvious option but not necessarily the most Weight watchers Friendly!
I came up with a few ideas and I settled on Pumpkin bread and some muffins to start with and off I went on a Pumpkin baking spree!

First off for these recipes you will need pumpkin puree and Pumpkin Spice. If you can't get your hands on canned Pumpkin you can make your own Puree from roasting and mashing fresh Pumpkins. Pumpkin spice is a mix of Cinnamon, Nutmeg, Clove, All Spice and Ginger, here is the mix I used for mine - http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/

Filling & Healthy Pumpkin & Oat Bread

Free on the Filling & Health plan

1 Cup Pumpkin Puree (canned or home made)
1 Cup Low Fat Natural Yogurt
4 Cups of Porridge Oats
2 Eggs
2 Tsp Pumpkin Spice
3 Tbsp Sweetener of choice
1 Tsp Baking Powder
1 Tsp Vanilla Extract
Dash of Skimmed Milk
Fry lite

Preheat Oven to 180

Stir together the Pumpkin and yogurt in a mixing bowl.
Add the Eggs, Pumpkin Spice, vanilla, oats, sweetener and baking powder and mix well, adding a dash of skimmed milk as needed.

Spray a 2lb loaf tin with Fry Lite and fill with the bread dough.
Bake in the oven for 40 - 50 minutes or until a skewer inserted in the centre comes out clean.
leave to cool in the tin for 10 minutes and turn onto a wire rack to cook further.

White Chocolate Chip & Pumpkin Muffins

Makes 12

1Pro Point each on the Filling & Healthy Plan

1 Cup Pumpkin Puree (canned or home made)
1 Cup Low Fat Natural Yogurt
4 Cups of Porridge Oats
2 Eggs
2 Tsp Pumpkin Spice
3 Tbsp Sweetener of choice
1 Tsp Baking Powder
1 Tsp Vanilla Extract
Dash of Skimmed Milk
80g White Chocolate Buttons (Smashed in a bag using a rolling pin)
Fry lite
2 Squares White Chocolate

Preheat Oven to 180

Stir together the Pumpkin and yogurt in a mixing bowl.
Add the Eggs, Pumpkin Spice, vanilla, oats, sweetener, baking powder and White Chocolate,
Mix well, adding a dash of skimmed milk as needed.

Line a cupcake tin with Muffin Cases and spray the cases with Fry Lite.
Using an Ice Cream scoop, pack the scoop with the muffin mix and empty into the muffin cases.
Bake in the oven for 20 to 25 minutes, or until an inserted skewer comes out clean.
Cool on a wire rack
Melt the 2 squares of White Chocolate and drizzle over the tops of the Muffins.

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!

If you're gonna do it, do it right!

If you're gonna do it, do it right! These words have been in my head all day today...and no its not because I heard the song on the radio. I went back to class this morning. I haven't been in almost 6 months, not since I became a leader. Over the last few weeks I really have lost the plot altogether. My motivation was decimated and I have been stuffing my face. Really stuffing my face! On Monday night driving home i ate a large bar of chocolate, 2 small bars of chocolate and a share bag of jellies...

Yes I am ashamed to admit that but thats just a snippet of the kind of behavior I have been indulging my mouth in of late. I knew what I was doing was going to cause me to gain weight, I knew it was unhealthy and I knew what I should be doing about it, but yet I couldn't bring myself to do it. I was completely in denial and telling myself it was ok and that I deserved to eat the food and I needed to eat the food!

last night I got to a desperate point. I was very upset and disappointed in myself. something had to be done and it had to be done ASAP. What would I tell anyone else in the same position to do, what would I tell a member to do? Go to class! So, I text my leader Sue to let her know I was thinking about attending her class the following morning, she replied ''see you in the morning'' I had no excuse, I had no choice but to go then.

Off to bed I went, feeling a tiny bit better, having made the decision. It was the best decision I have made in weeks! I attended class, got weighed, 7lbs over goal, not pleasant for a girl who swore she would never, ever go back to her old habits, ever! 7lbs is almost a quarter of the total weight I lost to get to goal, that is a scary thought! The meeting this morning was great, exactly what I needed. I had a refresher course with Sue at the end just like a new member would have their get started session and sue gave me some great advice that I am going to stick by for the week.

I am not going to focus on the gain or my past behavior. I am going to act like I have never done Weight watchers before, I am going to do Simple Start for the week and I am going to do it 100% by the book, no adaptions, no cheating! I am going to do it right! 

Beetroot & Beef Curry

I adore beetroot. Growing up I could sit and eat a whole jar of pickled beetroot to myself. When had salads during the summer I would have to eat the beetroot last because I loved it so much.

As I have gotten older my beetroot taste buds have expanded, there is rarely a time now where you wont find a pack of vacuum packed beetroot in the vegetable drawer of my fridge. I love it in salad with rocket & goats cheese. I love it roasted along side my Sunday roast and I have even made chocolate beetroot cake, it was so good and definitely a post for another day!
So when I was doing my grocery shopping earlier this week, you can imagine the excitement that came over me when I spotted fresh beetroot on the shelf next to the turnips. Oh yes my friends beetroot season is here!

Enjoying a relaxed saturday at home I decided to see if there was anything a bit different I could do with my bunch of beetroot. A little google search and I found that beetroot Stews and curries were a thing. Beetroot Curry? Well that sounded interesting!

Beetroot & beef Curry

Serves 4

6Pro Points per portion.
Free on F&H

750g Beetroot
2 onions
450g Lean Diced Beef
2 tbsp Tomato Puree
2 Garlic Cloves, Crushed
1tsp Ground Ginger
2 tsp Chilli Powder
6 Cardamon Pods
2 tsp Sweet Freedom Syrup
2 tsp Cumin Seed
1/2 tbsp Ground Coriander
1/4 tsp Ground Cloves
Ground Pepper
4 tsp Coconut Oil or Olive Oil
2 Beef Stock Cubes
2 tsp Garam Masala

Place the whole beetroots (or half if very large) in a pot of boiling water and bring to the boil,
reduce heat to a simmer and cook for 20/30 minutes until tender.
Wearing gloves, run the beetroot under cold water and rub the skin off with your fingers.
Dice the beetroot into 1" cubes and let cool, set aside 2 3rds of the beetroot.
Place the remaining 3rd into a food processor with the tomato puree, garlic, ginger, chilli powder, cardamon pods, syrup, cumin, coriander, cloves & ground pepper, blend into a paste.
Preheat the oven to 150.
Heat the oil in the bottom of casserole dish.
Fry the beef until just brown and remove the beef from the pot.
Lower the heat & add the onions to the pot and fry until softened,
then add the paste and fry for 5 minutes.
return the beef to the pot along with 2 beef stock cubes and enough boiling water to just cover the beef.
Bring to the boil, then place the lid on and bake in the oven for 2 hours.
After 2 hours remove the lid and bake for another 30 minutes.
Place the pot back on the hob, add the remaining 2 3rds of beetroot and hear through,

Serve over brown rice and 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 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.