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slimming world green days
13 Answers
I did the Slimming World diet a while ago and am now trying to do it myself at home but really struggle with the green days as I don't like mushrooms, quorn or pasta. Anyone any suggestions, I'm fine on the red days. Thanks a lot.
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Baked potato and beans is free on green. 'Slimming world' chips and egg is also free if egg is fried using fry light. Chick pea dahl (I like the Asda one) with boiled rice. Rice and veg stir fry.Home made soups are always good and a good way of eating loads of veg.
Hope that might give you some inspiration.
Hope that might give you some inspiration.
Hi crisgal. I've done the plan before and lost 3 stone with what felt like not a lot of effort. Unfortunately I suffered a misscarriage followed by an ectopic pregnancy, and became very down and fell into bad habits again and put it back on. I've joined again and have lost half a stone in 3 weeks. I still have a long way to go though! It is basically a healthy eating plan.
'Slimming World' chips are not fried, but baked in the oven. Eggs fried in a non-stick pan sprayed with fry light are great for dipping the chips into. Yummmmm! Feels like proper comfort food.
1. Preheat the oven to 240�C/475�F/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx �in/1cm thick rectangular chips.
2. Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.
3. Return the chips to the dry saucepan, cover with a lid and shake to 'rough up' the edges of the chips - this roughness is important to the texture of the chips.
4. Spray a metal baking tray with Fry Light. Transfer the chips to the tray, spray lightly with Fry Light and bake in the oven for 20-25 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.
Nutrition information (per 8oz/227g cooked)
Slimming World chips
Fat: 0.9g Cals: 170
Chip-shop chips
Fat: 28.1g Cals: 545
'Slimming World' chips are not fried, but baked in the oven. Eggs fried in a non-stick pan sprayed with fry light are great for dipping the chips into. Yummmmm! Feels like proper comfort food.
1. Preheat the oven to 240�C/475�F/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx �in/1cm thick rectangular chips.
2. Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.
3. Return the chips to the dry saucepan, cover with a lid and shake to 'rough up' the edges of the chips - this roughness is important to the texture of the chips.
4. Spray a metal baking tray with Fry Light. Transfer the chips to the tray, spray lightly with Fry Light and bake in the oven for 20-25 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.
Nutrition information (per 8oz/227g cooked)
Slimming World chips
Fat: 0.9g Cals: 170
Chip-shop chips
Fat: 28.1g Cals: 545
Have a smoothie instead of breakfast, I can't eat first thing so I throw a banana, handful of frozen berries with soya milk, give it a whizz and off I go. You'll be suprised how filling it is plus it can give you a mixed bunch of nutrients with whatever choice of fruit you use!!
And it's not got many calories!
And it's not got many calories!
Just dug my book out but as you say a lot of the recipes contain pasta or mushrooms and quorn. Here's one I've found for Prawn Paella.
Cook some onion and garlic with a little Bovril stock until tender. Add a can of chopped tomatoes and lots of dried rice and cook, stirring frequently, adding more stock a little at a time, until the rice is tender and most of the stock has been absorbed. Ten minutes before the end of cooking throw in 6 oz prawns, lots of green beans and some chopped red pepper.
Cook some onion and garlic with a little Bovril stock until tender. Add a can of chopped tomatoes and lots of dried rice and cook, stirring frequently, adding more stock a little at a time, until the rice is tender and most of the stock has been absorbed. Ten minutes before the end of cooking throw in 6 oz prawns, lots of green beans and some chopped red pepper.
Vegetable kebabs with couscous:
Spear chunks of courgette, red pepper, tomato and onion on to skewers and grill until tender. Serve with a pile of couscous and tomato sauce (simmer canned tomatores, garlic and herbs until reduced slightly and thickened).
Veggieburgers and mash:
To make 6 burgers blend a large can of kidney beans in a food processor with 6 spring onions, herbs and seasoning until smooth. Add a large grated carrot, shape into 6 burgers and fry in Fry Light until cooked. Have with a mountain of mash and green vegetables.
All of the above are sin free by the way.
Spear chunks of courgette, red pepper, tomato and onion on to skewers and grill until tender. Serve with a pile of couscous and tomato sauce (simmer canned tomatores, garlic and herbs until reduced slightly and thickened).
Veggieburgers and mash:
To make 6 burgers blend a large can of kidney beans in a food processor with 6 spring onions, herbs and seasoning until smooth. Add a large grated carrot, shape into 6 burgers and fry in Fry Light until cooked. Have with a mountain of mash and green vegetables.
All of the above are sin free by the way.
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