Another week has passed (why is the time going to fast?!) and it is time for another weigh in. I did really well the majority of this week, but slipped a little at the weekend. We went to the beach and I had a few gins, and we went to a family afternoon tea at my Nans with some fab food on offer. Sadly the garlic bread was just too temping and I had a couple of slices! I did manage to resist the fabulous pavalova and scones with cream and jam! More good news this week is that I have signed back up to the gym after cancelling 6 months ago. In my new job I will be able to go back to my favourite classes like Pilates, Aquafit and eventually spinning.
I reviewed some fabulous glitter glasses from Magic Glitter, read the full review here.
Magic Glitter create a range of gorgeous glitter covered glasses in a variety of shapes, colours and designs, all made by hand to order. They also offer sparkly bottles of wine, picture frames, and are open to suggestions of anything you would like blinged!
I absolutely love the set that I have, such vibrant pink colours and they're still as shiny as ever, even after repeated use!
Magic Glitter are kindly offering 1 Sugar Pink Food reader this gorgeous set of 2 glasses worth £12.
All you have to do is follow us both on social media through Rafflecopter below-
Pizza is probably one if the things I have missed most since starting this diet, it's probably one of my favourite things! I wanted to create a SW friendly version after finding out it is upwards of 30 syns per slice of takeaway pizza!! I used Tesco Crusty Wholemeal bread mix for the base and used it as my HE B, and used 42g of mozzarella for my HE A. It tasted SO good, and definitely satisfied my cravings!
You will need:-
75g wholemeal bread mix
60-70ml for water
Knead according to instructions
42g mozzarella cheese
Toppings of your choice, I used chicken, bacon, onions, mushrooms and peppers
5 tbsp passata
1 tsp garlic powder
salt & pepper
Take 75g of the wholemeal bread mix, save approximately 5g for dusting
Add approximately 60-70ml of water til you form a dough.
Knead according to instructions, when ready roll out into a pizza base. This, when cooked, will make a base of approximately 115g in weight, which is 2HEBs (I shared half the pizza with Nick, so used my 1 HE)
Mix the passata, garlic, salt and pepper together. Spread over the pizza base
Add your toppings and bake in the oven at around 200 degrees for 20 mins
This is a great twist on the Slimming World Spinach and cottage cheese cannelloni, but with chilli beef. It is really filling and tasty and the leftovers are great for lunches the next day. I served mine with salad. The is syn free if using the cheese as a HE A.
You will need:-
500g pack extra lean beef mince
200g bag ready-washed young leaf spinach
1 onion, finely chopped
2 garlic cloves, crushed
12 tubes cannelloni
½ teaspoon crushed chillies
1 Carton of passata
1 teaspoon dried herbs
42g half fat mozzarella ball, drained and torn into pieces
Put the spinach in a colander over the sink,and slowly pour over a kettle full of boiling water. Leave to drain and cool before squeezing out the excess water. Roughly chop and transfer to a bowl.
Add frylight to a small frying pan, add the onion, garlic and crushed chillies and cook for 5 minutes, until softened.
Add to the spinach along with mince and mixed herbs. Mix well to combine.
Preheat the oven 190°C, fan 170°C, gas 5. Pour about 2/3 of the passatta into the bottom of a 20 x 30cm ovenproof dish and sprinkle over half of the dried herbs.
Fill the cannelloni tubes with the mince mixture and place on top of the passatta. Pour over the remaining passatta scatter over the herbs and top with the mozzarella. Bake for 40 minutes, until golden.
This is a super quick and easy recipe, perfect for lunches to take to work. If you leave the chicken to marinate over night it gives a real depth of flavour. This recipe has been tailored from the Slimming World website, see the original here. This is totally syn free
You will need:-
4x 115g skinless chicken breasts
1 tbsp grated lime zest Juice of 2 limes
1 tsp ground ginger and
1 tsp finely grated garlic
3 tbsp mild curry powder
½ red onion 200g cherry tomatoes
110g baby leaf spinach
440g boiled wholemeal pasta shapes
2 x 150g pots fat free natural yoghurt
6 tbsp finely chopped mint
2 tbsp finely chopped coriander
1 tbsp soy sauce Low calorie cooking spray
Cut the chicken into thin strips and place in a bowl with the lime zest and juice, ground ginger, garlic and curry powder.
Toss to mix. Cover and leave to marinate in the fridge for at least 1 hour (overnight if possible).
Thinly slice the onion and halve the tomatoes, place in a bowl with the spinach and cooked pasta and mix.
Make the dressing: place the natural yogurt, vanilla yogurt, mint, coriander and soy sauce in a food processor and blend until smooth.
Remove the chicken from the marinade. Heat a non-stick griddle pan sprayed with low calorie cooking spray.
Add the chicken to the pan (in batches if necessary) and cook for 6-8 minutes, turning once, until cooked through. Divide the salad between four serving plates, top with the chicken strips and drizzle over the dressing.
Out of all the places that I have reviewed in Exeter, Côte Brasserie has definitely been one of my firm favourites. We have been back their a few times since, both with work and with family, and the standard there has been consistently brilliant. I was delighted when they kindly asked me to review them again, read my original review here
Côte offer their own unique twist of French cuisine, coupled with gorgeous views out over the Cathedral
Green in the heart of Exeter. It is always incredibly busy and often noisy here, but we were lucky to get a seat downstairs where, although it was busy, the volume was to a minimum. Over the course of the evening the lights were slowly dimmed and it was lovely and romantic.
As I am currently on Slimming World I tried to be as good as I could, without denying myself anything too tasty! It was a special treat after all! To start I had Tomates Breton- mixed Breton heritage tomatoes with soft goats cheese, black olives, shallots and capers served on grilled sourdough bread. It was beautifully presented with lots of colour on the plate. The goats cheese was divine, so soft and creamy. All the flavours were amazing together and coupled with the bread made the perfect mouthful.
For our last review here Nick had calamari (his favourite starter) and to this day he holds Côte as being the best he has ever had, so of course he went for that again. It was perfectly cooked; not at all chewy, perfectly seasoned and complimented with the tartar sauce. The breadcrumbs are so light and crispy, we were both unable to fault it!
I went for a 7oz fillet steak, and because I am trying to be good I swapped the chips out for new potatoes, and of course teamed it with some peppercorn sauce. This tasted so good, the meat was cooked exactly as requested and was extremely tender. The peppercorn sauce had a real spice to it and was perfect for the rich tasting meat. The potatoes were absolutely soaked in butter, but divine!
Nick went for a 10oz rib-eye steak with fries and peppercorn sauce. Nick's exact words to describe this were "inconceivably good!" Cooked to perfection and the highest quality of meat.
Because it would be rude not to try one of their desserts (that's what I'm telling myself!) I ordered a Crêpe Chantilly-crêpe with fresh strawberries and chantilly cream. It was heavenly with just the right amount of sweet to finish of an amazing meal!
Côte completely exceeded my expectations once again, and is without a doubt my favourite restaurant in Exeter! Find your nearest Côte here
I always find it hard at work to not continuously graze on crap. I make sure that I take plenty of snacks with me to work, and these are one of my faves. It takes hardly any time to make and are tasty either hot or cold and is Syn Free!
You will need:-
6 fat spears asparagus
6 slices of lean ham
Boil the asparagus in a pan for 5-7 mins
Drain well and wrap tightly in ham
Sprinkle with salt & pepper and spray with fry light
Bake in the oven for 5-10 mins or until the ham is crispy