Friday, December 15, 2017

Candy Cane Bliss Balls


I put a little Christmas twist on my Oat and Choc Bliss Balls, by adding some Candy Canes inside and out!


Candy Cane Bliss Balls
Serves 24 @1SP each

2 cups rolled oats
14 fresh dates
4 tbs Cocoa Powder
Water
3 Candy Canes (smashed up)
Peppermint Essence

Wiz oats and cocoa powder in a food processor, add pitted dates (I microwave mine to make them a little softer and easier to process) then add a little water until it forms a large ball. Add half crushed candy canes and a few drops of peppermint essence.

Roll into bit size piece and roll in a little coconut and the rest of the candy canes

French Toast with Fresh Berries



Who doesn't love french toast!?

This breakfast is so easy and it always looks and tastes delicious!

The points on this will vary depending on what bread you use.

French Toast

2 x Slices of Bread (about 5SP for 2 slices)
1/4 Cup Unsweetened Almond Milk (0SP)
1 x Egg (0SP)
Cinnamon (0SP)
Vanilla Essence (0SP)

Mix the almond milk, egg, cinnamon and vanilla together in a bowl.
Soak each piece of bread in the mix and cook in a non stick pan until brown on each side.

I topped  mine with 0SP yogurt, fresh berries and a little sugar free maple syrup, but you can top yours with the toppings of your choice! I have used banana, figs and even ice cream (but that will add more points of course!)

Enjoy!

Thursday, November 2, 2017

Apple Crepes.






Now this recipe is not mine but I had to share, (and I got permission too)
My lovely friend Yussy shared this absolute delight on her Instagram (@prettyontrack) and I am in love!
It looks harder than it is, so give it a go!

Apple Crepes

1 Egg
2 tbsp Flour
3 tbsp Almond Milk

Mix everything together and cook 2Tbs of the mixture in a non stick pan (depending on how big your pan is, will depend on how many crepes you get)

Filling:
1 Apple (peeled and diced)
3tsp Apple Sauce
pinch of cinnamon.

(I have also used tinned pie apple which works great too)

Cook in the microwave for 2 minutes.

Fill and fold crepes.

I served mine with a dollop of YoPro Yogurt, and a dusting of icing sugar or 0SP

Serves 1 for 2SP

*Updated for WW New Your Way+

Tuesday, October 31, 2017

Pumpkin Pie Overnight Oats



In celebration of Halloween (and my birthday!) I had to share my Pumpkin Pie Overnight Oat recipe. I used the same pumpkin pie puree from my last post in this recipe too (just click back on my last post to see how I make it!)

Pumpkin Pie Overnight Oats.

1 Cup Rolled Oats
1 Cup  Almond Milk
2 TBs Sugar Free Maple Syrup
1 Tsp Vanilla Extract
3 Tbs Chia Seeds
1 tub (170gms) of no fat plain Chobani Yogurt
1 tsp Pumpkin Pie Spice
1/2 cup Pumpkin Pie Puree 

Mix everything together (only add half the pumpkin pie puree and leave the other half for serving) and let soak overnight.

When ready to serve, layer in a glass or bowl with your pumpkin pie puree.
I added a little canned whipped cream on top and sprinkle of pumpkin pie spice.

Enjoy.

Serves 3 at 4SP each.
*Updated for WW New Your Way+

Sunday, October 29, 2017

Pumpkin Pie Smoothie



I am totally getting on the Pumpkin Spice bandwagon! - Well in my defence I feel in love with all things Pumpkin Spice when I was living in the USA (Hawaii).
I came up with this delicious smoothie idea.

Pumpkin Spice Smoothie - 4SP

400mls Almond Milk (I use So Good Unsweetened Almond Milk)  2SP
1 scoop Vanilla Protein Powder (I use Isowhey for 2SP)
Pumpkin Pie Spice (I got mine from Hawaii while visiting but you can google it and make your own)
Ice
Pumpkin Pie Puree (See notes below)
Canned Whipped Cream (OSP for 5gms)

Put everything in a blender besides the cream, blend and then pour into a glass. 
Add whipped cream and enjoy!



*Note: In Australia we do not have canned pumpkin or pumpkin pie mix, so I got my recipe from @theshrinkingmomma on Instagram.
I boiled 1/2 pumpkin until soft, once cooled I put 1/4 cup of SF maple syrup and 1tsp of pumpkin pie spice (I skipped the spender) and blended. Can be stored in the fridge for up to 5 days.

Friday, July 21, 2017

Friday Finds - Kettle Salted Caramel Popcorn

If you have not tried this, then you better run, don't walk to grab some!
Now this is coming from someone who is not a huge salted caramel person. It seems to be all the rage at the moment and to be honest it has never interested me! But this popcorn is delicious!


You can get it in a large bag and also these 6 pack of small snack size ones. I always grab the small ones because I would eat the whole big bag! These snack size bags come in at 2SP a packet too! That is great bang for your buck (Or perhaps I should say, Smart Points)

Just a little note, if you were to scan these little bags they will come up 4SP because its based on a 25gm serve, but the packets are on 15gms, there for making them 2SP a bag!

Enjoy!
Leah xo

Saturday, July 15, 2017

Southern Style Chicken

This is one of my absolute favourite WW recipes (I probably say that with everything!) but I really do mean it!
I have a adapted to recipe a little from the original but its so good, you all have to try it!



Southern Style Chicken - Serves 2 @ 9SP a serve

Ingredients

  • 14cup(s)buttermilk (250ml)

    1 Points
  • 14cup(s)plain flour (75g)

    4 Points
  • 1tbscajun seasoning

    1 Points
  • 4piece(s)baked skinless chicken thigh

    12 Points

Instructions

  • Combine chicken and buttermilk in a shallow dish. Cover and place in fridge for 3 hours. Drain and discard buttermilk.
  • Combine flour and Cajun seasoning on a plate. Working with 1 piece at a time, toss chicken in flour mixture to coat. Transfer to a tray. Place in fridge for 15 minutes.
  • Preheat oven to 240°C or 220°C fan-forced. Line a large baking tray with baking paper. Place a wire rack over prepared tray and lightly spray rack with oil. Arrange chicken, in a single layer, on rack and lightly spray with oil. Bake for 15 minutes. Reduce oven to 220°C or 200°C fan-forced. Turn chicken and bake for 15–20 minutes or until golden and cooked through.
* You can replace the thighs for chicken tenders and it would be 3SP a serve on WW New Your Way+