Hey, you found me and my world of thoughts! congrats :) prepare yourself for lots of foody related thoughts, peeks at gifts I make and my general ramblings. On a more personal note, I used to Follow Slimming World but now I have switched to Paleo. Still waiting on my cave woman outfit. I hope you stay a while and enjoy!

Monday, 12 August 2013

Voodle Time!

I was very excited this week when my new kitchen gadget arrived all the way from Hong Kong through the joys of the eBay :)
A multifunctional peeler is it's name and 99p was the price and it is AMAZING. I've been busy using it to make veggie noodles which I have named Voodles, clever, I know! ;)
For today's dinner I voodled a cucumber and carrots. Stir fried them with some sliced green cabbage and radishes, served with Chinese Salmon. It was yum. Tasted so fresh.

I've seen a lot through different social sites about this "clean eating" and thinking of giving it a go, has anyone tried it? What's your thoughts?

Thursday, 8 August 2013

Syn FREE Microwaved Crisps ready in 5 minutes!

Yes you sure did read the title correctly. Hang out the flags and do a celebration wiggle for I have uncovered a little gem of a recipe!
My name is Lyndsey and I am a crispaholic. Ok maybe slight exageration but I do enjoy crunching on savoury snacks. :)
This is a fool proof recipe and will have you nibbling in no time!

You will need:
Your chosen flavouring. I chose to do 2 flavours- Salt & Black Pepper. Tikka.

Mandalin or super Sharp knife.
Plastic container or bowl
Kitchen Towel

Here we go:
1 - slice potatoes as thinly as you can using a knife or my blessing has been my mandalin (£9.99 from Argos)
2 - lay slices on top of some kitchen roll and pat dry.
3 - sprinkle potato slices with your chosen flavouring. I just did one side but feel free to do both for a bigger taste.
4 - thread slices onto a wooden skewer, making sure to leave a generous gap between each slice.
5 - place skewer over a plastic tub or bowl, making sure the potato slices are not touching the sides or bottom.
6 - pop in the Microwave! Now cooking times will vary with each Microwave so I recommend putting them in for a blast of 3 minutes then do 1 minute blasts until they are bubbly and crisp, they will turn a light brownish colour too. Just have a few exerimental goes and find what works best for you!
7 - leave to cool and slide off the skewer into a bowl! Job done!

And voila you should end up with some yummy crunchy, crispy and above all SYN FREE treats!

***I also experimented with dry lasagne sheets. I snapped them into shapes and laid ontop of baking papier, sprayed with frylite and sprinkled with seasoning. Baked them in the oven for about 7mins at 180degrees. Leave to cool and serve. These were ok, they would be great to serve with a dip or I have a syn free nacho that I will be posting about very soon!***

WHAT FLAVOUR WILL YOU BE TRYING?? I would love to hear!?

Monday, 5 August 2013

Sunday, 4 August 2013

Chocolate Chilli Cake Bake - Slimming world style!

This is my most yummiest discovery so far. I have stayed away from making anything cakey with slimming world, due to me not enjoying the bitterness that sweetner leaves. So I adapted this recipe to include chilli flakes (being a lover of spice) but l also found it took the bitter taste away or more likely the spicyness masked it well :) either way they ended up like really yummy gooey brownies with a warming hint of chili!
And the best part..... Half syn a slice!

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Instagram- Lyndseyg83

Saturday, 8 June 2013

Macdonalds Inspired Muffin Burger - Slimming World Styleeeee! YUM

Prep time: 5mins
Cooking time: 20mins

What you need:
250g Lean Pork Mince (this makes two burgers)
2 Slices of Bacon with fat chopped off
1 Egg
1 slice of Cheese
Wholemeal Muffin (I scooped out alot of the bready centre)
1 teaspoon of Onion Powder
1 teaspoon of Garlic Powder
1/2 teaspoon of Pepper I used my new found favourite (White Pepper)
1/2 teaspoon of Smoked Paprika

Mix the Pork Mince, Onion & Garlic powder, Pepper and Paprika in a bowl, use hands to bind all the mince together.
Separate the mince mix into two balls.
Push mince into a cookie cutting ring (the size of your muffin) and take off the ring
Fry Burgers in Frylight until juices run clear
Fry bacon in Frylight
Fry Egg in Frylight
Toast Muffin

When every thing is cooked, assemble your delicious tower!


Eat & Enjoy

Wednesday, 5 June 2013

Spider Meatballs with Blood Sauce! #Hungry2Happy

I was very excited to be sent vouchers to purchase Richmond Mini Meatballs in return to come up with a recipe that could be quick, simple and something the kiddies will enjoy!

So I present to you my recipe for.......
Spider Meatballs with Blood Sauce
Ready in 30mins! yes THIRTY MINUTES! with only 10 simple steps.

You will need:
Richmond Meatballs Pack of 20
Dried Spaghetti or Linguine
2 Tablespoons of Tomato Puree
1 Can of Chopped or Plum Tomatoes
1 Diced Onion
A Splash of Worcester Sauce
2 Table Spoons of Mixed Italian Herbs
Fresh Parsley

Equipment needed: 
A Baking Tray
Large Saucepan
Frying Pan

I decided to time myself whilst cooking this recipe just to prove it can be done under 30mins :)

SO Ready, Steady............COOK!.......

Preheat your oven to 200 degrees

1. Put a saucepan of water on to boil for the pasta to be added later

2. Put the Meatballs on a baking tray and pop in the preheated oven

3.Spray some Frylight onto your frying pan ( I use Frylight as part of my Slimming World plan, but you can use a drizzle of Vegetable Oil or Olive Oil instead)

4. Add the Tomato Puree first and cook it for a few seconds, giving it a whirl in the pan on its own :) (this helps release the flavour)

5. Add in the diced onion & stir......then add in the dried herbs and stir

6. Add in the tinned tomatoes, Worcester sauce and you can even sneak 
in a grated carrot teehee.......and stir

If Sauce is a little dry you can add a little water.
Leave this on a low heat to simmer whilst you prepare the Spiders!

The above should all take a max of 10 minutes!

7. When the Richmond Mini Meatballs are golden brown, take them out of the oven!

and begin the Spiders!
This is a great time to get the kids involved
8. First you need to make the legs, so take one piece of  Spaghetti and snap in half. You need to do this twice per spider.
9. Grab a Richmond Mini Meatball and thread the spaghetti pieces through the middle at different angles. 

This should create 4 legs either side of the spiders head, resulting in 8 legs :) yippee!

Just be careful they don't start crawling away!

10. Pop the spiders in to the pan of boiling water, and leave to boil on a high heat for about 5mins, when spaghetti is cooked remove and drain.


All ready in actually 25mins, I even impressed myself there!

Now Serve the Richmond Mini Meatball Spiders on top of the Blood Sauce and enjoy

They were a huge hit with my Niece and Nephew!

This would be fab to serve at Halloween!

 “This post is an entry for BritMums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs”


Monday, 3 June 2013

White Pepper from Penja Review!

I have a huge love of herbs and spices. With a well stocked cupboard you should never be stuck to add a little flavour to any meal. But the basics every kitchen larder should have is good quality Salt and Pepper. I have always used Black Peppercorns in my spice grinder so to be able to have this opportunity to trial some White Peppercorns, how could I resist?

The kind Sylvie at
Sent me a full sized 55g bottle of White Peppercorn of Penja

Here is a little info....
White Peppercorn of Penja also known as “ Birds’ pepper” The grains are expertly hand-selected by women on farms in Central Africa. It is a rare and uniquely flavoured pepper grown in the Valley of the Penja region in Cameroon.
 It is grown bathed in the natural sun in rich soil of the volcanic region of Penja. It offers a robust and spicy flavour highly distinguishable to any other peppers you might have tasted before. Food connoisseurs around the world use the Penja pepper to add a special taste to their dishes. Try the Penja Pepper for a rich, smokey yet subtle flavour.


I can not express how much I love this new found Little Treasure, as soon as the little package arrived I opened it straight away and could not wait for tea time to arrive to try. A great feature of the bottle is that it already has a grinder built into the lid. The grinder feels very high quality and a far cry from the flimsy ones I have brought in a well known shop. Even after using it over the past 3 weeks the grinder is still in tact and has not let me down once. Now let us move onto the taste and this bottle is definitely full of taste. I find with Black Pepper sometimes if you add a little too much it can be very overpowering but this White Pepper is just perfection bottled up. I have grinded it on every meal I have had so far and it now has pride of place at the front of my condiment shelf. 

I really love the subtle smokey flavour which goes well with anything. It is perfect to add to white sauces especially as you do not get the distinctive black specks like you would with Black Peppercorn, instead you just get the subtle hint of White Pepper of Penja without discolouring your sauce.
I must urge you all to go and check out the Subtle Spices website for more amazing unique flavours to add to your condiment collection. I personally have a very close eye on the flavoured oils available and I am planning on treating myself very soon :)
Thank you for reading xxx
Disclosure - I was sent this product for the purpose of this review, opinions and photos are my own
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