Tuesday, 19 January 2016

Quick & easy very low fat lunch, Vegetarian, virtually zero fat, low salt.

 Have found a new favourite lunch!

I spiralized a Conference Pear!!
Added a grated carrot, chopped some cucumber, finely chopped an onion ( I would have added spring onion instead, had I had any)
Drained a quarter tin of Chickpeas.
Sprinkled with soy sauce.
And my it was good! it makes a great sweet side salad

But as I wanted something to keep me going a bit longer, I boiled a handful of pasta in water with a small amount of salt
and tossed it all together.


Apart from soy sauce, no other seasoning was added.
A REALLY nice and quick lunch!
Would be great cold too, taken in a box for lunch at work or away from home.
Some Greek salad cheese or feta cubed and added would be wonderful with the pear, if I had any, must add to shopping list.
The Conference pears at just 59p in Lidl for a punnet full. at the moment.


Sunday, 17 January 2016

Certified Wilton Method Instructor

I am very pleased to now be a Certified Instructor for Wilton
Which means I can now teach 'The Wilton Method' 
Wilton are one of the main suppliers of cake products and decoration in America and worldwide!
And has been established since 1929.


I will be teaching at 'The Cake Decorating Shop' in Wokingham ,Reading, Berkshire

And am really looking forward to meeting many of you who sign up for the 
Wilton Cake Courses



Sunday, 10 January 2016

Healthy Virtually Fat free Vegetarian food.. One of my favourite dishes to make.... Chickpea & Butternut squash Curry and Cauliflower rice.



This can be made with whatever you have really and on a budget it does 3 or 4 meals no problem
Frylight for slowly frying the veg.
Garam Masala. but you can use a tandoori, tikka powder
Tin of chickpeas
Tin of plum tomatoes, or can use chopped tomatoes
Tomato puree
half a green sweet pepper, sliced and chopped
couple of onions, chopped
1 large potato, peeled and cubed
one third of a butternut squash, peeled and cubed
Mushrooms, sliced
3 or 4 cloves of garlic, peeled and chopped
fresh ground black pepper and salt to taste.
1 vegetable oxo cube or equivalient


Spray, well, a heavy based pan with frylight until well coated.
Add all the prepared veg, apart from the tinned tomatoes & puree, spray thoroughly with frylight
sprinkle some salt and a vegetable oxo cube

Cover the pan with a lid and leave to soften and cook in own juices stirring frequently, so doesnt stick to pan.

Cook slowly for atleast half an hour
When butternut squash and potatoes have cooked and softened add the tin of tomatoes. a good few squeezed lines of tomato puree
and sprinkle a liberal amount of garam masala powder, fresh ground pepper and stir in well, 
Leave to simmer until completely cooked through. Stirring so not to stick to base.
Then while finishing cooking
Make the cauliflower rice



Removing the leaves grate, with course grater the white of the cauliflower, until you have desired amount.

 Sprinkle with salt and fresh ground pepper.
With a frying pan, I use a ceramic pan, spray liberally with frylight and add the grated cauliflower and spray again with frylight.
on a low heat gently fry the cauliflower stirring continuously  it begins to fluff up, like rice, when ready and hot.
Add to plate with the curry and enjoy!!
To add even more healthy food have with a lovely salad.




Monday, 4 January 2016

2016!!!

Wow cant believe the last time I have blogged was February last year!
I have since then lost Four stone in weight, although my business is making cakes... I am very keen on healthy eating, being a Vegetarian I have to tweek recipes to make them suitable for me to eat and Slimming World friendly which is what I followed to loose the weight.
I wholeheartedly recommend going to a Slimming World Group... The biggest step is walking through the doors to your first meeting, but rest assured you will have a great time, you wont be judge and will, as I did, meet some lovely people and make some firm friends in the process!
I am not linked to Slimming World, apart from having lost weight their way.
So Im starting a fresh and have two stone I want to loose, which I am going to do myself...hopefully, but may well re attend classes to keep up to date with their latest ideas and get their lovely recipe books!
Last year I purchased a Spiralizer from Amazon and it was a great purchase, I use it mainly for making courgetti which is courgettes that are turned into spagetti shaped strands, but without the carbs!
Tonights meal consisted of
1 medium Courgette , spiralized
1 Carrot - Sprialized
Half a green pepper- cut into strips
Four or five closed cup mushrooms- sliced
A onion chopped.
A quarter of an Aubergine, cut into small strips
25g of greek salad cheese cubed/crumbled ( the cheaper version of Feta}

1 Linda McCartney Rosemary & Red Onion sausage, cut into pieces.

Frylight to  cook with
Salt, pepper, Soy sauce and Jamaican Jerk perfect shake seasoning from Shwartz.


I sprayed my ceramic pan with a good covering of frylight, add the vege sausage and cook for roughly 5-10mins and slice into pieces when defrosted enough and then I added the onion, mushrooms, green pepper , aubergine, sprinkle a small amount of sea salt (It helps the aubergine soften quicker) and re spray with Frylight and gently cook on a low heat for 10 to 15 mins, until the sausage pieces are cooked, shake soy sauce, Jamaican Jerk seasoning, ground pepper and lastly add the spirlaized carrot and courgette, stir and continue cooking until the courgetti is warm, dont over cook or it will be a soggy mess, you can eat courgetti raw, so no worries how little you cook it! oh and in the last few minutes sprinkle the Greek salad Cheese ( I use Lidl)
Add to plate and I also had pickled onions & beetroot.
A massive plateful, with lots of colour and taste and virtually fat free!





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