Friday, 4 April 2014

Cherryripe Icecream

So this recipe may not have actual chocolate, cherries or cherryripe in it... But trust me it tastes just like it.

This is super easy to make and doesn't require cooking or churning in an icecream machine. 

Massive serve for 3pp ... I loved it, hope you do too!

Carmz x


1 tub low fat yoghurt - I used vanilla petit miam 60g tub. I find it works best if u freeze it in an ice cube tray the night before.

1/2 cup frozen mixed berries

1/2 frozen banana
1 tsp of sweetener 

1 tsp shredded coconut

1 tbs diet chocolate topping 


Dissolve sweetener in 1tsp hot water and place into a food processor or vitamix. 

Then add cubes of yoghurt, berries, banana and coconut and blitz until it resembles soft serve consistency.

Serve immediately drizzled with chocolate topping and eat... Yummo!!

Lamb with Moroccan Cous Cous

Tonight I was looking for something quick and easy to throw together and came up with this recipe.

Worked out to be 8PP on the weight watchers program.

Hope you like it too!

Carmz x

Serves 1 


1/8 cup dry cous cous
1/8 cup boiling water
Salt and pepper to taste
1/2 tsp Moroccan spice mix (this is found in the spice isle at the supermarket or use seasoning of your choice)
2 pitted dried dates - diced finely
1 cup of mixed veggies. I used pumpkin, onions, capsicum, sweet potato & zucchini.
2 Lamb loin chops - fat removed 


Pan fry or grill lam loin chops. Whilst they are cooking prepare the cous cous.

Place cous cous in a bowl. Cover with boiling water. Add salt and pepper, dates and Moroccan spice mix. Leave to sit until water is absorbed. 

Roast veggies in oven (or air fryer) until tender and golden.

Using a fork fluff the cous cous and then add roasted veggies. 

Serve lamb chops with cous cous and a wedge of lemon... Yum!!

Wednesday, 2 April 2014

Roast veggie salad

A few weeks ago at my local cafe I bought a roast veggie salad and thought it was so tasty I would give it a go myself.

I made it to go alongside my lemon and herb marinated chicken but you could have this just in its own. 

Give it a go too, I hope you like it!

Carmz x 


120g Sweet potato 
120g pumpkin
1 large carrot 
1 zucchini 
1 capsicum 
1 garlic clove
Rocket leaves 
Balsamic vinegar 
1 tsp olive oil


Dice veggies into small cubes. Line a baking tray with non stick paper and roast in the oven until tender. 

Let the veggies cool then mix with rocket. 

Dress the salad with vinegar and oil. Season with salt and pepper to taste.

Spicy prawn and squid fettuccini

On Sunday I picked up my brand new vitamix blender. I have been playing around with whole fruit juicing, soups, sauces and icecream and look forward to sharing more recipes soon. 

This recipe was really tasty and best thing is you know exactly what is in the sauce ... No preservatives, just good old fashioned veggies.

Give it a go - hope you like it ...

Carmz x

Serves 2 

4 ripe tomatoes 
1/4 onion
1/4 red capsicum 
2 fresh basil leaves
2 tsp chopped fresh parsley
1 clove garlic
1/2 tsp crushed chilli
1 cup water
1 tsp salt
1 tsp balsamic vinegar 
1 tsp sugar or sweetener if you prefer
Pepper to taste 
2 squid tubes
6 green prawns
2 serves of Fettuccini cooked as per instructions on pack

Cook fettuccini as per the instructions on the pack then set aside 

Put remaining ingredients (except the seafood) into vitamix or blender/food processor and blend until smooth. Transfer to a large frypan and reduce liquid until it creates a thick tomato sauce. 

Cut squid into squares and score diamond shapes into the flesh. This will give great shape plus something for the sauce to stick to. 

Drop squid and prawns into the sauce and cook until cooked though.

Add the fettuccini to the tomato sauce, toss and serve with peppery rocket leaves.

Serve immediately.

NB: ensure your prawns are deveined and cleaned prior to adding to your sauce. I like prawns with the tails in tact but you can choose any prawns you like.

Sunday, 2 March 2014

Ham, Cheese & Egg stuffed tomato

Why is breakfast so important?

If you have a healthy breakfast, you're less likely to indulge in unhealthy snacks during the day. Having breakfast ensures you have important nutrients and energy and it helps kick start your metabolism.

This morning I had some stuffed tomatoes - really simple and you can plan ahead and prep 2 or 3 days' worth in advance.

At only 4pp per serve it's a winner!

Happy Monday!

Recipe: Serves 2 

1 egg
100 g Don English Ham 97% fat free
2 x medium tomato
20g Swiss or tasty cheese
Half a can weight watchers baked beans.


Cut a hole at the top of the tomato, using a spoon scoop out the seeds and flesh (save these to add to your pasta sauce etc.)

Line the tomato with a piece of ham.

Crack the egg and whisk with a fork. Pour half the egg into the tomato.

Top the eggy tomato with a small piece of cheese. I used Swiss, however tasty or parmesan would be great too.

Place tomatoes on a lined baking tray and bake for 15 mins on 200c or until the egg has set and the cheese is bubbling.

Serve with weight watchers baked beans and an additional slice of ham.

NB: If you have some additional points you can use, add a slice of multigrain bread for an extra 2pp.


Saturday, 18 January 2014

Sweet & Spicy Chinese Chicken

Hi everyone,

I have been having cravings for Chinese takeaway all week. The thought of delicious chinese food has been driving me insane. 

Normally I would make a call, and 10 mins later pick up my order from the chinese takeaway, but since being on Weight Watchers I have had to think before I act.

So tonight instead of having fatty food that would have blown my points for the day, I decided to make my own. It worked out to be 10pp per serve - very filling and tasty without the added fats.

Give this one a go if you too are tempted by the taste and ease of getting take out on weekends, you won't be disappointed.



Sweet & Spicy Chinese Chicken (serves 2)


  • 280g chicken thigh fillets (fat removed)
  • 1 large shallot, sliced 
  • 1 tsp minced garlic
  • 1 tsp crushed chilli
  • 1 tsp Vegeta Chicken stock powder
  • 3 tsp honey
  • 7 tsp soy sauce
  • 220g cooked rice

  • Brown chicken in a fry pan or wok on medium high heat.
  • Once almost cooked, add the shallots. cook for a further 2 mins
  • Mix the rest of the ingredients into a bowl, add to the chicken and shallots.
  • Reduce the temperature down to medium-low and let sauce simmer away for 5 mins. If you like, you can also add a little bit of water if the sauce is reducing too quick.
  • Serve with fluffy steamed rice and a cooling salad on the side.