Keto Recipes

A smoothie with strawberries, blueberries and banana is delicately sweet and entirely kid-friendly, even with a boost of protein from hemp seeds. Freeze the fruits ahead of time for an extra frosty texture once blended.

Prep Time: 5 mins

Total Time: 5 mins

INGREDIENTS:

½ cup frozen strawberries

½ cup frozen blueberries

1 small ripe banana (frozen, if desired)

¾ cup chilled unsweetened cashew milk, plus more if needed

1 tablespoon cashew butter

1 tablespoon hulled hemp seeds

Directions:

1. Combine strawberries, blueberries, banana, cashew milk, cashew butter and hemp seeds in a blender.
2. Process until smooth, adding more cashew milk, if needed, for desired consistency.
3. Serve immediately.

Nutritional Info:

Serving Size 2 cups

Calories335 total carbohydrate 46g dietary fiber 7g total sugars 24g protein 7g total fat 17g saturated fat 2g vitamin a 510iu vitamin c 42mg folate 58mcg sodium 115mg calcium 115mg iron 3mg magnesium 166mg potassium 705mg

A Healthy Slimming World Fakeaway Recipe

If you love a good Fakeaway, then you’ll love these Homemade Syn Free Chicken Nuggets! They’re the same texture as the unhealthy kind you’d buy at a fast food restaurant, but are oven baked and 100% syn free using your Healthy Extra B on Slimming World.

Not only are these the perfect Slimming World family dinner recipe, they’re also freezer friendly, packed with flavour and super simple to make. You can freeze them before cooking, once you’ve covered the chicken with the breadcrumbs (best done flat to avoid the nuggets losing their shape), or you can freeze once cooked.

This recipe for Homemade Syn Free Chicken Nuggets is a healthy, family friendly recipe that knocks any unhealthy takeaway out of the park!

This recipe uses breadcrumbs to coat the chicken, mixed with some delicious spices to give them tonnes of flavour! The recipe below shows you how to make your breadcrumbs from scratch using wholemeal bread, which keeps these totally syn free too. The full recipe includes two Healthy Extra B servings on Slimming World, which simply needs to be divided between the number of servings.

These Syn Free Chicken Nuggets are a delicious Slimming World fakeaway recipe that the whole family will love!

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Serves: 6

INGREDIENTS:

Breadcrumbs

120g Wholemeal Bread (2-3 slices aprox.)

1/2tsp Garlic Powder

1/2tsp Salt

1/2tsp Paprika

1/4tsp Mustard Powder

1/2 Chicken Oxo Cube (crushed)

1/4tsp Cumin

Chicken Nuggets

2x Chicken Breasts

1/2tsp Garlic Powder

1/2tsp Salt

Handful Fresh Parsley

Low Calorie Cooking Spray

2x Eggs (plus a pinch of salt)

INSTRUCTIONS:

1. Break 120g wholemeal bread into chunks and toast until browned and crispy.
2. Blitz the toasted bread in a food processor with the remaining breadcrumb ingredients until you have an evenly textured mixture.
3. Whisk two eggs with a pinch of salt. The salt helps to break down the egg yolk and makes it easier to bread your syn free chicken nuggets.
4. Chop two chicken breasts and combine with garlic powder, salt and fresh parsley and blitz in the food processor until you have a chunky paste.
5. Wet your hands and shape the chicken mince into nuggets by rolling out balls of the mixture and then pressing them flat between your fingers.
6. Once formed, dip your syn free chicken nuggets into the whisked egg yolks and then into the breadcrumbs, making sure to completely coat each one.Place on to a baking tray sprayed liberally with low calorie cooking spray.
7. Bake your syn free chicken nuggets at 180 degrees for 20-25 minutes, or until crispy and cooked all the way through. Serve with your choice of sides and sauces!

NOTES:

Serves 2-4 people depending on the size of the nuggets. Recipe is SYN FREE on Slimming World using 2x Healthy Extra B portions. Divide the number of Healthy Extra B portions by the number of servings made. This recipe is the property of Basement Bakehouse (owned by Atuin Digital Ltd) and is therefore subject to Copyright laws. Do not copy, or use the images or text in this recipe or blog post without permission.

If cooking raw from frozen, cook for aprox. 30 minutes or until cooked through and crispy. To reheat frozen cooked nuggets, you can use the microwave or oven. Please ensure that they are piping hot all the way through before serving.

Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust. 

I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe!

How to make the creamiest, BEST Cheesecake Recipe! Oh, and there’s no water bath required!

Course: Dessert

Cuisine: American

Prep Time: 20minutes

Cook Time: 1hour 15minutes 

Cooling Time: 6hours

Total Time: 7hours 35minute

Servings: 12 slices

 

INGREDIENTS:

• Graham Cracker Crust¹
• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar (can substitute white)
• 7 Tablespoons butter melted

Cheesecake

• 32 oz cream cheese² softened to room temperature (910g)
• 1 cup sugar (200g)
• ⅔ cups sour cream (160g)
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs room temperature, lightly beaten

INSTRUCTIONS:

1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

1. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
5. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
6. Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.
7. Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
8. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

NOTES:

I have not tested this recipe in a convection oven.

1) For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.

2) Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.

3) I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).

NUTRITIONAL INFO:

Serving: 1slice | Calories: 500kcal | Carbohydrates: 32g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 179mg | Sodium: 450mg | Potassium: 45mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1200IU | Calcium: 80mg | Iron: 0.9mg

 

Move over green smoothie, make way for the new kid on the block. ♥️

There’s a new color in the world of smoothies and it is my favorite one!

What are your thoughts on a Blue Smoothie? Yay or nay? I am personally a huge fan of blue so it is definitely a yay for me.The color comes from blue spirulina, a nutrient dense aqua botanical that is rich in protein, vitamins, minerals and antioxidants. Besides the high nutritional content, it is known to boost the immune system and increases energy too. Powerful algae I have to say!

There’s a whole lot of goodness in just 1 serving of this people!

This blue smoothie recipe starts with frozen fruits. I love making smoothies using frozen fruits as the smoothies get really thick and yummy, just like an ice cream! Furthermore, frozen fruits can easily be stored in the freezer for a long time, so you can blend up some smoothies whenever you need one.

Actually, I think I need one right NOW

Prep time: 10 mins

Total time: 10 mins

Serves: 2

Ingredients:

• 2 tsp blue spirulina
• 1 large frozen banana or 2 small frozen bananas
• ¼ cup frozen blueberries
• ¼ cup frozen strawberries
• ⅓-1/2 cup plain yogurt (depending on how sour you like it)
• ⅔ – 1 cup milk (depending on the thickness you prefer)
• 1.5 tbsp sweetener of your choice (I used honey)

Instructions:

1. In a blender, add all of the above ingredients and blend till smooth.
2. Pour into 2 glasses and serve immediately.

This Slimming World chicken supreme is Syn free, quick and easy to make, and perfect for the whole family.

This comforting chicken supreme is packed with tender chunks of chicken and bacon – an easy chicken recipe that’s supremely satisfying

Lean meat with all the visible fat removed is a Free Food! Remove the skin from the chicken breast and trim the visible fat from the bacon… a total saving of 6 Sy

Prep Time: 5mins

Cook Time: 25mins

Course: Main Course

Cuisine: French

Servings: 2 

Ingredients:

• 2 skinless and boneless chicken breasts, thickly sliced
• 4 back bacon rashers, visible fat removed, roughly chopped
• 1 small onion finely chopped
• 2 cloves garlic finely chopped
• 200 g button mushrooms sliced
• 125 g plain quark
• 1 chicken stock cube made up with 100ml boiling water
• 1.5 tsp mustard powder
• Low calorie cooking spray
• Bunch of asparagus, woody ends snapped off
• 1 red and 1 yellow pepper, deseeded and roughly chopped

INSTRUCTIONS:

1. Heat a heavy based pan over a low-medium heat and spritz with low calorie cooking spray.
2. Add the onion and garlic and stir fry for 5 minutes, or until softened.
3. Put the asparagus and peppers in a non-stick roasting tin. Spray with low-calorie cooking spray and roast for 15-20 minutes or until tender.
4. Meanwhile, add the chicken stock, quark, and mustard powder to a large jug, and mix thoroughly until a sauce is formed.
5. Season with salt and pepper to taste.
6. Pour the sauce into the pan and stir well. Continue to simmer for 10 minutes, or until the sauce is reduced as desired.
7. Sprinkle with the parsley and serve with a third of a plate of the roasted veg and enjoy!

Notes:

The nutritional and Syn values provided are carefully calculated and correct at time of publication but may not always be completely accurate.

If you’re serious about sticking rigidly to your plan, it’s always worth doing your own calculations for extra peace of mind – and remember, we may be using different brands or variations of ingredients which can significantly impact the nutritional and Syn values!

Nutrition:

Calories: 358kcal

My salted caramel cheesecake is perfect for caramel lovers! It has caramel swirled inside and on top, plus plenty of flaky sea salt. Add pecans in the crust for even more flavor!

Course: Cake, Dessert

Cuisine: American

Prep Time: 25minutes

Cook Time: 50minutes

Cooling Time: 6hours 

Total Time: 7hours 15minutes

Servings: 12 servings

INGREDIENTS:

Crust:

• 1 ½ cups (170 g) graham cracker crumbs
• ⅓ cup (40 g) finely chopped pecans (see note)
• 2 tablespoons granulated sugar
• 1 tablespoon firmly packed light brown sugar
• 7 tablespoons melted salted butter

Cheesecake:

• 24 oz (680 g) softened brick-style full-fat cream cheese
• 1 cup (200 g) granulated sugar
• ½ cup (120 g) sour cream
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup (236 ml) thick caramel sauce room temperature, divided (click link for homemade caramel sauce, see note)
• Flaky sea salt for sprinkling optional

INSTRUCTIONS:

For the crust

1. In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.
2. 1 ½ cups graham cracker crumbs,⅓ cup finely chopped pecans (see note),2 tablespoons granulated sugar,1 tablespoon firmly packed light brown sugar
3. Add melted butter to the crumb mixture and mix until crumbs are moistened.
4. 7 tablespoons melted salted butter
5. Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.

For the cheesecake

1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.
3. 24 oz softened brick-style full-fat cream cheese,1 cup granulated sugar
4. Add sour cream and vanilla extract and mix on low speed until combined.
5. ½ cup sour cream,1 teaspoon vanilla extract
6. In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
7. 3 large eggs
8. Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.
9. 1 cup thick caramel sauce
10. Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).
11. Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.
12. Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).
13. Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve.
14. To store, reattach the springform ring and cover with foil.
15. Flaky sea salt for sprinkling

Notes:

Pecans:

You can measure pecans before or after chopping. You can actually chop them, or I’ve also had success placing them in a plastic baggie and smacking them with a rolling pin or the back of a spoon until they’re fine. For nut-free cheesecake, simply omit the pecans, no other changes needed.

Caramel sauce:

I highly recommend making your own caramel sauce using my caramel topping recipe.

Storing:

Store covered in the refrigerator for up to 5 days.

Nutritional Info:

Serving: 1serving | Calories: 334kcal | Carbohydrates: 44g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 603mg | Potassium: 231mg | Fiber: 1g | Sugar: 36g | Vitamin A: 372IU | Vitamin C: 0.2mg | Calcium: 237mg | Iron: 1mg