Sunday, April 29, 2012

Gluten Free Banana Pancakes

1 egg
235ml Skimmed (Fat Free) Milk
125g Gluten Free Plain Flour (I use Doves Farm)
2 tsp Caster Sugar
1 1/2 tsp Baking Powder
Spray Oil
2 Bananas
4 tbsp Golden Syrup

  1. Whisk the egg and milk together.
  2. Add the flour, sugar and baking powder and whisk into a batter.
  3. Spray a pan with oil and pour in the batter. This much batter should make 4 large pancakes.
  4. Top each pancake with chopped banana and a tbsp of golden syrup and serve. Yum!!
Serves 4 with 6 Propoints per serving ( PP calculated using the recipe builder on

Thursday, April 26, 2012

Broccoli Blue Cheese Bake

I really struggle to eat my vegetables, to be honest I just don't like them!! I can eat fruit all day everyday but veggies... Blergh!! So I am always looking to hide my vegetables in yummy ways! I came across a recipe for this Broccoli Blue Cheese Bake at The Girl Who Ate Everything I adapted it slightly to make it more weight watchers friendly and gluten free, but damn it was tasty!!
1 Head of Broccoli
1 tbsp Light Butter (I use Lurpak Lightest)
1 Chopped Clove of Garlic
1 tbsp Gluten Free Flour
200ml Skimmed Milk
40g Blue Cheese (I used Stilton)
2 tbsp Light Cream Cheese
1 Slice of Bread (whizzed up into breadcrumbs)
  1. Cook the broccoli.
  2. Melt the butter in a saucepan and add the garlic.
  3. Add the flour and milk, mix into a smooth white sauce.
  4. Add the cheeses and stir until melted.
  5. Put the broccoli in a oven proof dish and cover with the sauce.
  6. Top with breadcrumbs and bake for 15 minutes at 200 degrees.
Serves 2 with 6 Propoints per serving (Calculated using the recipe calculator on

Monday, April 23, 2012

Pesto and Quorn Risotto

Risotto is one of my favourite dishes, it's easy to make and is super filling. I love it! This weekend I went to visit my friend and he kept going on about a chicken and pesto risotto that he had made and was really proud of. So I decided the give it a go, I used quorn and lightened up the recipe a bit, but the result was lovely.
1 tsp Olive Oil
Half a Chopped Onion
1 Clove of Garlic
120g Arborio Rice
1l Vegetable Stock
1 tbsp Pesto
140g of Quorn Roast Style Fillets
1 tbsp Weight Watchers Cream
Salt and Pepper
  1. Fry the onion and garlic in the olive oil.
  2. Add all the rice and then the stock, bit by bit until it is all absorbed.
  3. Mix in the pesto and quorn fillets.
  4. Add the seasonings and cream, stir until creamy and serve!
Serves 2 with 9 Propoints per serving (PP calculated using the recipe calculator on

Oh Yum!!

This weekend I went to visit my family and found these in the local Tesco! I have never been so happy!! They are so yummy and only 4 PP each!! I love them with cheese on top or made into a mini pizza. Also if you can't buy them in your local supermarket, you can order them direct from genius foods on their website. I am so happy right now!!

Tuesday, April 17, 2012

Super Cheesy Salsa Quorn

This totally satisfies my cheese cravings! It is quick and simple to make AND low in points. I usually have it with vegetables when I have over indulged and eaten a few too many points during the day (like today when I accidentally ate 6 cheese strings and 10 marsh mallows for lunch, I'm not proud!! Haha!)
However you could have it with chips, pasta, tortilla chips, salad or whatever you fancied really!! You could also make it with chicken breasts if your a meat lover, but remember to alter the points values!
4 Quorn Fillets
4 Light Laughing Cow Cheese Triangles
1 Jar of Salsa
30g Grated Light Cheddar Cheese (I use the Sainsburys Be Good range)
  1. Heat the oven to 200 degrees.
  2. Spread a cheese triangle on top of each quorn fillet and place in an oven proof dish.
  3. Top with the jar of salsa.
  4. Bake in the oven for 15 minutes.
  5. Top with the grated cheese and place back in the oven for 5 minutes or until the cheese is melted.
Serves 2 with 6 Propoints per serving (Calculated using the recipe calculator on weight

Sunday, April 15, 2012


I love lasagne but with it being 1. Made with pasta, so not gluten free and 2. Super high in points a lot of the time. Meant I haven't had it for a long time. So I decided the make a weight watchers friendly version that is gluten free and veggie friendly and this is the result! It tastes amazing and only 7 Propoints! Amazing.
1 tsp Olive Oil
1 Chopped Onion
3 Cloves Garlic
1 Grated Carrot
1 Grated Courgette
150g Chopped Mushrooms
500g Passata
200g Chopped Tomato
2 tbsp Tomato Purée
1 Vegetable Stock Cube
300g Quorn Mince
2 tbsp Italian Herbs
1/2 tsp Salt
1/2 tsp Pepper
235g Free From Lasagne Sheets
650g Cottage Cheese
150g Light Grated Cheddar Cheese or Mozarella

  1. Pre cook the lasagne sheets in boiling water until tender.
  2. Fry the onion and garlic in the olive oil.
  3. Add the mushrooms, carrot and courgette. Sweat for a couple of minutes.
  4. Add the Passata, chopped tomatoes and purée. Stir.
  5. Add the stock cube, Italian herbs and seasoning.
  6. Add the quorn mince and stir. Leave to simmer for 10 minutes.
  7. Layer the sauce and pasta in an oven proof dish. It usually do sauce, pasta, sauce, pasta, sauce and then pasta.
  8. Top the last layer of pasta with the cottage cheese and grated cheddar or Mozarella.
  9. Bake in the oven for 20 minutes at 200.

Serves 6 with 7 Propoints per serving (PP calculated using the recipe calculator on

Monday, April 09, 2012

Gluten Free Pizza

The boy will tell you how when we met I was totally pizza obsessed. This was before I was diagnosed as wheat/gluten intolerant. Giving up pizza was sooooo hard, and il be honest I do have the occasional slip up and tuck into a dominos! Today I was really craving pizza, so decided to give making a stuffed crust pizza a try! I had had success with the recipe for the dough previously, so i stuffed the crust with light mozzarella and topped it with pineapple and jalapeños (the boys topping of choice!) and even he happily ate my GF alternative stuffed crust! Success! I have a lot of cheese on my pizza, if you wanted to make this less points you could omit the stuffed crust and just use half the Mozarella. Enjoy!!
200g Gluten Free Plain Flour (I use Doves Farm)
1 Sachet of Instant Dried Yeast
1 tsp Sugar
1 Pinch of Salt
125ml of Warm (Not hot!) Water
1/4 jar of Light Pasta Sauce (I use weight watchers or sainsburys light garlic and herb pasta sauce)
125g Light Mozarella
50g Low Fat Cheddar Cheese
  1. Mix the flour, sugar, salt and yeast in a bowl.
  2. Add the water and mix together with your hands to make a dough.
  3. Roll out the dough onto a floured baking sheet.
  4. Now if you want to make a stuffed crust, chop up half the Mozarella and place all around the edge of the pizza about 1/2 inch from the edge. Fold the edge over the Mozarella and squish down using your finger tips.
  5. Spread the pasta sauce on the base and top with the remaining chopped Mozarella, your choice of toppings (remember these may be extra propoints!) and then top with the cheddar.
  6. Bake in the oven for 15 to 20 minutes at 200 degrees.
Serves 4 with 8 propoints per serving ( PP calculated using the recipe calculator on weight

Sunday, April 08, 2012

Apple Crumble

I've been looking at making an apple crumble that's low in points and GF for a while. My Mum makes an amazing one, but hers has soooo much sugar in it! This one was perfect with custard or cream or whatever you want! I made it especially for Easter Sunday lunch dessert.
Ingredients (filling):
3 Peeled and Chopped Cooking Apples
2 tbsp Splenda
2 tsp Cinnamon
Crumble Topping:
40g Butter
3 tbsp Splenda
50g GF Plain Flour
25g GF Porridge Oats
  1. Mix the apples and Splenda with cinnamon and place in the bottom of an oven proof dish.
  2. Mix together the sugar and butter until creamy.
  3. Add in the flour and oats, mix until the mixture is crumbly.
  4. Place the crumble on top of the apples.
  5. Bake for 35 minutes at 180 of Gas Mark 4.

Serves 4 with 3 Propoints per serving (PP calculated using the points calculator on weight

Friday, April 06, 2012

Porridge Mash Up

This is what I have for my breakfast everyday! It's really filling, tasty and only 3PP! I mix it up but adding different flavours of yogurt so I don't feel like I am eating the same things everyday. For example sometimes I use activia pouring yogurt, sometimes marks and spencer count on us yogurt, or activia snack pots or weight watchers yogurt! Just remember to change the points according to what yogurt you use! Today it was marks and spencer count on us vanilla yogurt. Yum! I know the picture doesn't look all that, but trust me it's tasty!
4 Strawberries
1 Banana
15g Porridge Oats (I use waitrose freefrom oats)
150g Yogurt (today I used M&S count on us vanilla)
  1. Chop the fruit int bite size pieces.
  2. Throw everything in a bowl and mix it up!
Serves 1 with 3 Propoints per serving (PP calculated using the recipe builder on

Wednesday, April 04, 2012

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Tuesday, April 03, 2012

Taco Tuesday - Nachos!

I am still Mexican obsessed so Tuesday is still Mexican night in our house. Tonight it was nachos. It's not really a recipe, but it was so tasty I still want to talk about it!! I used quorn mince mixed with taco seasoning and tomatoes, put them on top of 2 bags of weight watchers nacho chips and topped with cheese, sour cream and guacamole. YUMMY!
This worked out as 14 pro points, but totally worth it!!

Monday, April 02, 2012

Butternut Squash Curry

This is the first time I have made this and it was amazing! Perfect post-workout food. Yum! This makes a massive portion which you can either have on its own shared between 2 or with rice served between 4. It is even suitable for freezing (before you add the yogurt) I hope you like it as much as I do!

1 tsp Olive Oil
1 Chopped Onion
1 Chopped Butternut Squash
1 tbsp Korma Paste
200ml Vegetable Stock
1 Tin of Chickpeas
200g Chopped Tomatos
2 tbsp 0% fat Greek Yogurt
  1. Fry the onion in the olive oil.
  2. Add the Korma paste.
  3. Add the chopped butternut squash and stock and simmer until the butternut squash is tender and can be mashed.
  4. Add the chickpeas and chopped Tomatos and simmer for 10 minutes.
  5. Mix in the Greek yogurt and serve.
Serves 4 with 4 Propoints per serving (PP calculated using the recipe builder on weight

Sunday, April 01, 2012

Blue Cheese Risotto

I am obsessed with risotto at the moment. It is one of my favourite things to make and is super filling for not too many propoints. I really love this blue cheese version and make it at least once a month!
1 tsp Olive Oil
1 Chopped Leek
1 Clove of Garlic
120g Arborio Rice
750 ml Vegetable Stock (I use a knorr stock pot dissolved in water)
1 tsp Italian Herbs
40g Stilton Cheese
  1. Chop the leek and garlic before gently frying in olive oil.
  2. Add the rice and vegetable stock a cup at a time. Once the stock has been absorbed add another cup.
  3. When the rice is tender and all the stock has been absorbed add the herbs and cheese and stir until melted.
Serves 2 with 9 Propoints per serving (PP calculated using the recipe builder on weight


Since moving to London the boy has made it his mission to try as many Mexican food establishments as possible. This weekend it Wahaca and we went to the one in the Westfield Centre in Stratford as its only up the road. I had guacamole and chips to start and then some 'street food' by which they basically mean Mexican tapas. I had steak and cheese tacos, chicken quesadilla and sweet potato fries. I have to be honest it was yummy! Granted not very weight watchers friendly but I saved up my weeklies especially!
Guacamole and chips.
Chicken quesadilla.
Steak and cheese mini tacos.
And sweet potato fries!
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