I'm sorry that I haven't been updating this blog as much as I'd like to, unfortunately life takes over sometimes! However, I'm very pleased to share with you all that in just 8 weigh ins, I've managed to lose an amazing 1 stone and 12lb! My original goal was to lose 2 stone before Easter, which with 4 weeks left and only 2lb to lose seems like a very attainable target.
So this week hasn't been the greatest one for me, as you all know Slimming World very recently brought out some frozen ready meals that you can buy in Iceland - a very amazing idea. However, after trying the sausages, I don't think I'll be having them again. There must be something in them that just disagrees with me, I managed to get food poisoning from them :(
Don't let this put you off trying them! A lot of people have tried them and been absolutely fine, I don't know whether I just didn't cook them enough or there was something in them that I just didn't like, but either way, I won't be having them again just in case! I think I'll stick to Linda McCartney red onion and sage sausages.
On a slightly lighter note, it was taster week once more in the Lancaster class, so I scoured long and hard over recipes that I wanted to take with me, something that I thought everyone would enjoy. I finally decided on Salted Caramel and Vanilla Cookies.
I know what you're thinking... Surely these cookies are high syn, high sugar, high badness??
I kid you not, they are only 1.5 syns each - compared to the Nutella Cookie that Starbucks sell, a staggering 19 syns per portion!
Here is the recipe for these tasty treats.
Makes 6(ish) cookies
1.5 Syns and 1 HEXB
or 2 syns each.
Ingredients:
50g Porridge Oats
4 tbsp Sweetener
1 Sachet Salted Caramel Chocolate Options
Vanilla Muller Light (with Sprinkled Chocolate if you like!)
Butter Flavour Fry Light
1 Egg
1. Preheat the oven at 220° / Gas Mark 7 and prepare a large baking tray lined with foil or non-stick baking paper – Spray with Fry Light.
2. Add the porridge oats, sweetener and 1 tsp of yoghurt to a large mixing bowl and crack the egg into the centre of the bowl and immediately whisk.
3. Add a little more of the yogurt as you’re whisking until the mixture is firm and thick. Literally add a drop at a time, it's easier to add more yoghurt to a thick mix than more oats to a runny one!
4. Empty the Chocolate Options sachet into a mug and add 1 tbsp of water, stirring well into a thick and creamy chocolate sauce.
5. Add the chocolate into the oats.
6. Stir well until the chocolate has blended into the the oats
7. Using a spoon, arrange 6 cookies onto the tray.
8. Transfer the tray to the oven and bake for 15 minutes or until golden brown, turning them over if you need to.
Definitely worth the syns, I'm not much of a sweet tooth but these definitely did the trick! You can change the flavour of the chocolate options to make any flavour cookie you like. I'll be trying the white chocolate one next! I hope you all enjoy :)
Ciao!
x
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