Buffalo sauce is one of my favourite store cupboard essentials so I’m always looking for new ways to incorporate it into our meal plans and that’s how this little number came about. This is a lovely comforting pasta recipe which is not only quick and easy to whip up, but its packed with lots of lovely flavours.
When we used to live in Manchester we used to head to Altrincham Market most weekends as the food in there was always good. Inside there was the most amazing little window that served the freshest Korean Rice Bowls and they were always my go too choice of dinner. I got a proper craving for one this week and so I decided to try and recreate it at home. The result was delicious. Low in points yet so filling and satisfying, the flavours and textures of this dish are so fresh and zingy, you will want it again the next day!
Thai Basil Chicken is a favourite of mine when I’m eating out but wasn’t something I’d ever really attempted at home. One night, after taking my fancy, I decided to give it a go and the results were delicious. A straight forward and uncomplicated recipe, this is perfect for a quick week night tea. I add a whole sliced chilli as I love a bit of spice (and that’s how it usually comes in a Thai restaurant) but if you don’t like things too hot, you could use half or leave it out entirely.
Thai red curry is one of my favourite go to’s when I’m eating out but the full fat coconut milk used in Thai restaurants often makes the dish high in calories and for me, a bit too rich. I often make a quick Thai curry at home using shop bought curry paste (which I’m still a big fan of) and light coconut milk but more recently I decided to give making my own paste a go. Continue reading
We love a good Chinese takeaway but they are often one of the worst culprits for being sky high in both points and calories. If you are looking for a good healthy alternative, my twist on this classic Chinese dish tastes just as good without any of the guilt. The recipe actually came about one night when Continue reading
I’ve been meaning to post this recipe for months and something always seems to come before it!! So without further ado….I discovered my favourite restaurant of all time, Sugo Pasta Kitchen, some years back when we lived in Manchester and after I tasted their House Sugo I knew I would never find a better pasta dish. Time after time I went back with my hubbie, family or friends and I thought ‘I must try something else this time’ but on every single occasion I couldn’t turn down the opportunity to have a bowl of this heavenly pasta.
I don’t know about you but now that the festive period is over, all I can think about is how I need to get some serious fruit and vegetables into my system! We’ve had a wonderful time over Christmas and New Year but nearly 2 weeks out of our usual routines, food and meal plans has left me craving spending some time in the kitchen making fresh and veggie packed food.
Sticky Toffee Pudding is my all time favourite dessert but it is something that is firmly off the table when I’m trying to stick to plan, until now! I decided I wanted to try and come up with a lighter sticky toffee pudding that is both lower in points/calories but tastes just as good. The results speak from themselves – light, airy and sticky, this delicious dessert will make sure you never feel like you are missing out. The addition of some wintery spices make this the perfect Christmas Dinner dessert if you are trying to do a little damage control after a huge main course!
One of my husbands favourite meals when we go to an Italian Restaurant is Pollo Crema and so I’ve been promising him I’d make a healthy version that we could enjoy at home which would taste just as good but allow me to stay on plan. Tarragon is not something usually included in the dish but it’s a lovely addition to lift the flavour and add an element of freshness.
Nothing says autumn to me like the smell of cinnamon coming from the kitchen. Paired with juicy baked fruit, it’s the most delightful combination. This simple recipe is a lovely breakfast option as we start to head into the darker mornings and nights, it’s warming, tasty and oh so satisfying. I often make a bigger batch of the peaches at the start of the week so I’ve can reheat them for breakfast for a few days but you can equally use any left overs for a low SP pudding, served with some low calorie ice cream.