Welcome to my first Foodie Friday recipe video! Today we are combining a few of my favourite things! Fish, tomatoes and olives! Mmmmm, mm. Here’s how to make this delicious concoction that is both Slimming World and low Fodmap friendly. Happy days.
Ever get the feeling that I like Slimming World Fries and fries related recipes? Well, I like fries and fries related recipes. So, if you do too then follow my blog – there is a strong likelihood of more.
So, where to go for a long awaited girly catch up? We decided to visit Nomad on the recommendation of a couple of the members of the group. Both had been to Nomad on separate occasions and had thoroughly enjoyed themselves.
This week I am continuing the recent pizza theme. This recipe is similar to the pizza toasts, but without the bread and, thus, the Healthy Extra B choice. A fantastic option for those days when you had porridge or toast for breakfast but are craving a pizza dinner.
Ok, so this is a pretty basic recipe but I think it will be helpful to both Slimming World followers and to me. So many of my recipes include some of the Slimming World staples that giving them their own page means I have them available as necessary.
Chinese has always been a thoroughly enjoyable takeaway for me. Interestingly, I never used to order rice unless somebody else wanted it. I was more of a noodles gal. But these days, especially since I discovered how rice and potatoes benefit my digestive woes, rice has risen through the ranks.
I love a good burger but I also love great taste. Many of the Slimming World Burger recipes I have tried seriously lack flavour and that just doesn’t cut the mustard. Not that I like mustard… So using a basic recipe as a starting point, I decided to develop things further…
This is a simple yet delicious recipe that can be easily adapted to suit your preferences in line with how much of your allowances you have used that day.
These loaded potato skins fill your tummy, are easy to make, and are also very tasty. On top of all of that, they are syn free! I love to make these and enjoy them with a side salad.