Nutrition Blog

Healthy Carrot Cake (slimming world friendly)

3/11/2020

Ingredients

110g low fat spread (20 syns)
25g half spoon sugar (2.5 syns)
50g granulated stevia
3 eggs
1 tsp cinnamon
¼ tsp mixed spice
pinch of salt
½ tsp baking powder
175g self raising flour, sifted (28 syns)
1 medium-large carrot, peeled and grated
30g raisins (5 syns)
zest of 1 orange
1 tbsp orange juice
pecans to decorate

Icing

1/3 to ½ small tub of fat free Quark
zest of half an orange, plus a little extra to decorate
1 scoop vanilla protein powder

Method

Preheat oven to gas mark 4
Butter up the sides and base of a round spring form tin
Beat together the low fat spread, stevia granules and sugar until light & fluffy. Mix in the eggs one at a time, then add the salt & spices.
Fold in the flour and baking powder, bit by bit, then mix in the carrot, raisins, and orange zest & juice.
Pour the mixture into the cake tin and bake for 40-45 minutes, or until a metal skewer inserted comes out clean.
Leave to cool in the tin for a few minutes, then remove to a wire rack.
To make the icing, mix together the quark, protein powder, orange zest and mixed spice.
Once the cake is cooled, spread the icing over the top, sprinkle a little zest, add the pecans, cut into slices, and enjoy

Chicken Curry with Spring Greens

3/3/2020

Ingredients

300g or 1 pack of chicken thighs
4 tbsp full fat Greek yogurt
medium curry powder
1 onion
1 garlic clove
20g fresh root ginger chopped or grated
1 can of chopped tomatoes
1/2 pack of shredded spring greens
small stick of butter
naan bread to serve

Method

Heat up the butter in a large wok/ pan. Whilst the butter is melting, cut up the garlic, onion and ginger and toss in the pan.
Once the roots have started to release their aroma, toss the chicken into the pan to lightly brown the outsides.
Add in the Greek yogurt, curry powder and chopped tomatoes and mix in thoroughly. Replace the lid and leave to cook for 10 minutes.
After 10 minutes give the curry a stir to help break down the chicken and then add the spring greens and mix thoroughly.
Leave to simmer on the hob for a further 15 minutes to give the chicken a chance to cook through.
Serve up with a side of Naan bread and enjoy!