Creamy pasta is right at the top of my favourite things to eat – it’s just the ultimate comfort food for me. Finding a way to still be able to eat this dish without using dairy AND not breaking the syn bank has been something I’ve been thinking about for weeks.
I was so pleased when I tasted this. I had never used oat cream before so was very suspicious about it. The syns come from the cream so I wasn’t sure how much would be enough – I wanted to keep this pretty low on syns without it being too dry, it had to be creamy!
A month or so ago I decided to completely cut out dairy from my diet in hopes it would improve my skin. At first, I struggled to come up with ideas for breakfast as my go-to dish was fresh fruit with muller light yoghurt and my HEA would be milk for a couple of coffees.
Cutting out dairy has worked wonders for my skin and it really makes all the effort worthwhile. I’m reading labels of everything I buy and have found there’s milk, or milk derivatives, in so many things… even mug shots!
It’s been a while since I had a bowl of soup… it almost feels like winter is almost over and I’ve got some catching up to do before it starts to warm up. However, it seems like spring will take it’s sweet time to get here, it’s cold and wet… and it’s Sunday. Perfect time to enjoy some soul-warming soup.
This is my go-to chicken soup as it’s pretty straight forward prepare and you can leave it to cook whilst you focus on other things. I tend to mix it a bit depending on what’s in my cupboards. This time, I had a couple of bags with almost no pasta left – I honestly don’t know how these keep popping up! so I decided to chuck them in. You can also use rice, pearl barley (my absolute fave!) or potatoes. If you’re adding potatoes, cut them in big chunks and add them for the last 10 or 15 minutes to stop them from disintegrating.
I think this is THE best SW breakfast I’ve had, ever. I’ve got quite the sweet tooth so I’m always looking out for sweet breakfast ideas that won’t break the Syn bank… This nails it.
This recipe uses the basic blitzed oats and yoghurt mix (syn free when using oats as your HEB) but I have decided to add a little treat with the frosting. I have to admit I’m not a massive fan a of quark for sweet recipes and, after giving a good go, I still go for real cream cheese – lightest, of course.
The yield is 2 waffles covered in a fair amount of cream cheese. I did have a tiny amount of batter left, enough for a little mini muffin that baked next to the waffles (waste not!).
Don’t forget to serve with lots of fresh speedy fruit!
Whenever I think of comfort food, a plate of pasta with sauce is always the first thing that comes to my mind. This is the first time I’ve made a Bolognese sauce using a slow cooker and was pretty happy with the result and with how easy it was to prepare (definitely not an option if you have to cook dinner in under 1 hour though!)
I love how versatile this sauce is… It makes a delicious jacket potato filling and also works lovely as a fajita or burrito filling (you might to drain some of the juice as it can get messy otherwise!). And the best thing about this sauce is that it’s ideal for home freezing, perfect for the days when you need to fix a meal together and you need to do it pronto.