Now autumn has well & truly made itself shown and winter is on the way, I’ve been eating a lot of soup. I make my soup in bulk, portion it up, and freeze it. I usually have a stock of at least three different soups in there; that way I’m not eating the same kind every day. I take one out in the morning to defrost, then just thoroughly reheat. Voila!
This tomato soup is completely syn free, and the tinned ingredients used make it super thick & creamy. It tastes practically like a famous brand of tomato soup too; it’s my favourite at the minute! It can also be made really cheaply by buying budget supermarket ingredients; you really can’t tell the difference.
We get through an awful lot of pasta in our house; partly due to the fact that it’s a free food on Slimming World (dried pasta, anyway), and also it’s one of the boys’ favourites! A pasta bake is always a great idea; you’re able to just throw everything in and have a family dining experience with it. Take the dish to the table, and let everybody tuck in!
Tinned tuna is really quick and easy to add to a pasta bake, and as strange as butternut squash sounds to accompany it, it’s really quite nice! I use sour cream in this tuna pasta bake to make it a bit creamier, but you could make it syn free by using Quark or the like instead.
Just one of the great things about Slimming World is the fact I can eat as much lean meat as I like, and not have to worry about counting syns on it. Some ready prepared meats with flavourings are synnable (yes, that is a word in SW vocabulary) so I try to buy it plain and add my own syn free flavourings. Whether it be a pre-prepared spice mix or I mix my own; but recently I was sent some rubs & spices to try from Bohns. They are all syn free too which is great news for Slimming World followers!
Thomas Bohn has been on a quest across the globe and back in a search for the perfect mix of spices and seasoning able to elevate taste to new heights.
He left a boy and came back a man, a slightly heavier man full of the tastes of the finest slow cooked BBQ’s from the land of stars and stripes. Here he discovered the secrets to rubbing butt’s and adding spice to his life and his cooking.
In his experiences, the tastiest and most succulent meat is produced from slow cooking methods with spices, sauces and marinades generously applied giving taste sensations we only seem to experience in restaurants.
Now armed with these recipes learnt on the road and honed in the kitchen, Thomas Bohn brings you a range of rubs and spices guaranteed to add new dimensions to your meats, sauces, vegetables and dips.
It’s been a few months now since I reached target; just over three of them, in fact. It does actually feel like it’s been longer to be honest. I haven’t shared an update since becoming a target member so I thought it was about time I got my thoughts down on paper; well, virtual paper! I was going to say, I can’t remember the last time I went to weigh in dreading getting on the scales, but that wouldn’t be entirely true. The truth is, I’ve been really struggling for most of the year already, and it’s almost March! Read more
I do love my slow cooker but admittedly, I don’t use it as often as I mean to. One of my favourite dishes that I always make in the slow cooker is a stew. I’ve been fancying something a bit different to a beef and vegetable stew, so I bought a gammon joint, and then just randomly chucked loads of ingredients in to make this smoky gammon stew; it turned out lovely! Perfect for a cold winter day. It’s also completely syn free on Slimming World!