This delicious smoothie recipe is inspired by The Body Coach; Weight Watchers; close friends of mine at www.echosupplements.com; a nutritionist at my local gym; and what I had in my kitchen. It tastes great and you’re sure to love it if you’re a chocolate fiend like me! I hope you enjoy it if you give it a whirl… or should I say blitz (poor attempt at getting in a blender reference).
The following recipe includes some of the ingredients The Body Coach uses in his post-workout recipes, but has been tailored to what I usually ‘spend’ SmartPoints* wise on breakfast. It also includes some sneaky fruit and vegetables (tip given to me by a nutritionist at my local gym) and a scoop of PHD diet whey protein powder. Lovely friends of mine who run www.echosupplements.com inadvertently introduced me to PHD diet whey protein bars and powders – during a catch up they shared one of the bars they had on them and it was so good. It completely sorted out my chocolate craving, actually filled me up and as a pleasant surprised had a low SmartPoints value too!
A Weight Watchers friendly Chocolate Post-Workout Protein Shake Recipe
Requires a blender
For Weight Watchers it works out at 5 SmartPoints
20g rolled oats
200ml of Oat milk (could used almond milk)
1 scoop of PHD chocolate diet whey powder
Handful of spinach (frozen or fresh)
Handful of blueberries (frozen or fresh)
Chuck in a blender and whizz!
Do check out www.echosupplements.com or give them a call if you’re interested in trying PHD for yourself or want to know more about protein powders. They’re so knowledgeable and super friendly.
Enjoy the smoothie!
P.S I also noticed that the smoothie matched the colour of my nails, and so I thought I’d share that pic in this recipe too! haha.
* When you follow Weight Watchers – the counting method, as there is a no count method – every food and drink as a SmartPoints values
This is a short and sweet post to share a little recipe… tomato and butternut squash pasta sauce. It’s tasty, filling and goes well with lots of stuff like prawns, beef or chicken, alongside pasta and whatever veg you may like (such as peas, spinach or peppers).
Tomato & Butternut Squash Pasta Sauce Recipe
- Tinned tomatoes
- Tablespoon or so of tomato puree
- Coconut oil (or your regular oil)
- Olive oil
- 2 garlic gloves
- Butternut squash – I use a packet of the frozen stuff
- Salt, pepper and oregano
- Teaspoon of agave syrup
- Cook your butternut squash until soft (then leave to one side or while that’s cooking crack on with the below)
- Slice and dice some onion and crush some garlic – fry the lot in your chosen oil – I like to use coconut oil.
*You may want to use a pan larger than a frying pan for this as it’s going to contain the whole sauce shortly and it creates a decent amount!
- Add your salt, pepper and oregano, followed by the puree and tinned tomatoes – stir it up.
* If you want to add fish or meat to the sauce, you could add your chosen item to the pan at this point to cook.
- Once the onion and garlic look nearly cooked, add your butternut squash and mash it all up.
- Bring to boil, reduce to simmer for 10 or so minutes. Stir in a little olive oil and I like to add agave syrup for a bit of sweetness and voila!
It’s basically your standard tomato sauce with butternut squash! I may be slightly obsessed with butternut squash at the moment. I love it in this sauce though as it makes it super thick and delicious. Plus, on Weight Watchers its 0 SmartPoints, whoop whoop!
The photo shown is the sauce with prawns and peas, which was later mixed in with some wholewheat pasta.
I’ve found a way to sneak another meal into my day and that meal is soup! I’ve never been so excited by soup before, but stay with me while I explain.
I’ve been trying to think of new snacks I can enjoy late afternoon that are filling but not too heavy, as dinner is just around the corner – and no, I can’t wait till dinner! My Weight Watchers allowance is very precious and every point counts, so I’m keen to ‘spend’ only 2 or so SmartPoints on a snack at this time. With the weather being a little cooler I suddenly felt the urge for something warm and cosy, and then I remembered people make soup – and I could make soup with all the 0 SmartPoints veg I have. So that’s what I did.
Before I continue, you should know that I’m a lazy cook and a huge fan of recipes that are super quick, or can be left in an oven with very little attention required (so that I can do other things) .
I have found a very speedy (lazy) way to make a delicious soup out of any veg – ok, maybe not any veg but the ones I’ve tried have turned out to be pretty tasty. You simply need to cook your chosen veg and blend it untill smooth (or nearly smooth) with a can of tinned tomatoes, then add it to a cooked onion, spices, and vegetable stock. Cooking the veg is the most time consuming part of this recipe and the rest of this method is quick – if it’s easier you could always cook the veg on a separate day or time to when you intend on having or making the soup…
Lazy Veggie Soup
Requires a blender…
- Any veg you have! I’ve made soup with carrots, courgettes and frozen chunks of butternut squash (you can buy packs of these – butternut squash is so hard to cut!)
- Tinned tomatoes
- Salt and pepper
- Herbs (optional and you can use any you like – I’ve made soup with sage, mixed herbs and oregano of separate occasions)
- Spices (also optional – a little curry powder or cayenne pepper gives this soup a nice kick)
- Vegetable stock (I use a low salt vegetable stock cube with water)
- Roast, boil or steam your veg – however you like, just cook it and leave it to cool a little before blending.
– If you roast your veg add in a chopped onion at the same time.
– If you cook your veg in another way, you’ll need to fry up some diced onion.
- While you’re veg is cooking make say 400-600ml of vegetable stock (this depends on how thick you like your soup and how much you want to make).
- In a blender, mixed together your tinned tomatoes and veg (and roasted onion if you went down that route)
- If you don’t roast an onion, fry a diced onion in a large pan then…
- Add the blended mixture to your large big pan with your vegetable stock, spices, salt and pepper. Bring to boil and then simmer for a few minutes… Or you can mix it altogether and heat in the microwave when you’re ready to enjoy your soup (I did warn you I was lazy).
This makes a decent amount of soup if you wish to share it with everyone in your household or keep some in the fridge or freezer to enjoy on other days – speaking of which – I was recently given a tip that you can use those 1/2 pint milk cartons as soup containers in the freezer too! Just don’t pop it in the microwave – if you pull it out in the morning, it should be defrosted by late afternoon/evening. I really hope this recipe is easy for you to follow and you enjoy making this lazy soup!
As always, apologies to proper cooks out there!
I wanted to share a curry I’ve been making for a while that is absolutely delicious, full of healthy stuff and best of all does keep you feeling full! Warning: this recipe contains nuts (the clue is in the title, after-all).
Peanut Butter Curry
This little number is a popular West African curry and it was made a lot by my family when I was growing up – whether at my house, my auntie and uncles, or around family friends’ houses. Traditional West African or Caribbean curry recipes of this kind can include a few more spices, butters and oils than my version – which do taste great – but this version is super quick to make and (if you’re following Weight Watchers like myself) is lower in SmartPoints values than some versions of this curry.
Before I start – I apologise in advance to great cooks out there who may see this recipe and think “ahhh you’ve destroyed a beautiful dish you evil woman!” Recipe writing is also much harder than I’ve ever appreciated (shout out to all those I’ve worked with previously who have been responsible for writing top notch recipes). I’m a little nervous I’ve forgotten some key ingredients, as I’m so used to just chucking this curry together quickly after a long day.
I’ve included a rough guide of the quantities I use, but you can easily add more or less of everything and it will still work. For those on Weight Watchers, this recipe comes to around 8 SmartPoints values and is totally worth every single point – calculate the exact value of your version and track it too for weight loss success.
Be warned, this is moreish!
Peanut butter curry
- Pack of diced chicken
- Tinned tomatoes
- Chopped onion
- Crushed onion glove or 2
- 2 tablespoons of peanut butter (I use smooth)
- Tablespoon of curry powder
- Teaspoon or two of coriander
- Teaspoon of cayenne pepper (optional if you don’t like spice)
- Coconut oil (or your usual cooking oil/oil sprayer)
- Salt and pepper
- Teaspoon of agave syrup, honey or brown sugar (I tend to use agave but this is also optional)
*If you want to add veg to this recipe, you could include peas, beans or sweet potato to this curry. Diced pepper or spinach just about works, but I like it plain or with beans and peas best.
* Serve with rice (I tend to have wholegrain in the cupboard, but it works great with whatever you usually eat or jollof rice).
- Fry the onions and garlic in your chosen oil
- After a few minutes add the curry powder and coriander
- Add the chicken and cook for 5 mins or so; or until you’ve browned all of the pieces – stir frequently
- Add tinned tomatoes, peanut butter and cayenne pepper
- Stir thoroughly, bring to boil then simmer for 15/20 mins or until the chicken is fully cooked
- Season with salt and pepper
- Plate up with some rice and voila!
Enjoy and do post a comment below if you try this recipe and like it.