Brilliant!

Glad it was helpful and good luck on your Slimming World journey xxx

Hi all the recipe details, weights and cooking instructions or supporting info are usually posted in the description. Depending in which device you're watching on if you click on 3 little dots ( in the top right or bottom right) it will bring up the description or I've copied and pasted below. Thanks, Gemma Slimming World KZbin team x Serves 1 8 Syns per serving (Deduct 7 Syns if using porridge oats as a Healthy Extra ‘b’ choice.) Nutrition Information All of our recipes are healthy, delicious and can be easily adapted to suit any need or preference. This recipe has been specially selected in partnership with Diabetes UK. KCal 235 Carbs 28g Fibre 3.4g Protein 12g Fat 7.6g Saturates 1.8g Sugars 2.2g Salt 0.23g Ingredients 40g plain porridge oats 3 level tbsp skimmed milk 1 egg, beaten ½ tsp vanilla extract ¼ tsp ground cinnamon Method Preheat your oven to 200°C/fan 180°C/gas 6. Put the oats, milk, egg, vanilla and cinnamon in a small, deep ovenproof dish that leaves room for the mixture to rise as it cooks. Mix well and cook in the middle of the oven for 20-25 minutes, or until golden and firm to the touch. Remove from the oven and cool for 2-3 minutes. If you like, top with a dollop of quark or fat-free natural Greek yogurt, fruit of your choice and a sprig of mint. www.slimmingworld.co.uk/recipes/slimming-world-baked-oats

Yes you can ❄️

Hi you could substitute with a dairy-free soya yogurt, plain & unsweetened and the ingredient would still be Free. Thanks Guv xxx Slimming World KZbin team

Hi this one is for 4 people and it's Syn Free. I'd missed the info from the description so I've amended it now and added it on. Thanks for the prompt. Graeme, Slimming World KZbin team x

Hope you enjoy x

Glad you liked it!!

Hi there, I'm going to get in touch with our Diabetes team and get some clarification on this and will get back to you. Thanks Amanda, Slimming World KZbin team

Hello this is the reply from one of our nutritionists on the diabetes team. She says: "You’re absolutely right that cooking oats can alter the GI (glycaemic index) The impact on someone’s blood glucose levels will vary from person to person and we’d always recommend people incorporate their own individual dietary advice and experience when selecting recipes. For more help or if you have any questions about living with or managing diabetes, you can call Diabetes UK’s helpline to speak to a trained advisor. It’s open Monday - Friday, 9am - 6pm and is available on 0345 123 2399." Thanks very much, Amanda x Slimming World KZbin team

Hi yes it is. All the Syn and recipe info is usually in the descriptions under the recipes. I've copied and pasted here for you. Thanks, Amanda, Slimming World KZbin team x Serves 4 Syns per serving - FREE 1 head of cauliflower, leaves and stalks trimmed off, cut into florets Low-calorie cooking spray 2 x 400g cans green, brown or black lentils, drained and rinsed 200g green beans, trimmed and halved 250ml low-salt chicken stock, made with ½ a stock cube 4 skinless and boneless white fish fillets (we used cod), patted dry 4 spring onions, finely sliced 1 garlic clove, crushed 10g fresh flat-leaf parsley, chopped 1 lemon, cut into wedges, to serve Preheat your oven to 200°C/fan 180°C/gas 6. Spread out the cauliflower florets in a non-stick roasting tin in a single layer and spray with low-calorie cooking spray. Roast for 20 minutes until the cauli edges are starting to crisp up. Add the lentils, beans and stock to the tin. Gently stir everything together. Rest the fish fillets on top and season them lightly with black pepper. Roast for 15-20 minutes until the fish is flaking. Gently stir the spring onions and garlic into the lentils around the fish fillets and scatter over the parsley. Divide between 4 plates and serve with the lemon wedges. each serving contains KCal 317 Carbs 31g Fibre 13g Protein 37g Fat 2.7g Saturates 0.6g Sugars 5.7g Salt 0.37g

Hi Karan, Thanks for your comment, I've checked with teams who've put the Diabetes friendly Slimming World recipes together and they've sent this info over from the Diabetes UK website: "Even though pulses contain carbohydrates, they don’t give sharp rises to blood glucose levels compared to other carbohydrate-containing foods. The make-up of the carbohydrates in pulses, the fibre content and the fact that they are high in protein slows down the breakdown of the carbohydrates into glucose in the blood. Therefore, people with diabetes often find it doesn’t cause big spikes in their glucose levels, especially if the portions are not too big. For this reason, many people with diabetes who carb count are often advised not to count the carbohydrate in pulses, unless eaten in bigger quantities or they are part of a carbohydrate-containing pre-packed food which makes it difficult to isolate the carb from pulses. It is important to check with your diabetes team for specific advice" Here's a link to Diabetes UK if you want more info. www.diabetes.org.uk/guide-to-diabetes/enjoy-food/eating-with-diabetes/food-groups/pulses-and-diabetes Please get back in touch if I can help further Thanks Gemma Slimming World video team

Hi Karan, thanks for your comment. I've checked with the teams involved in the recipe and they offered this advice from the Diabetes UK website: "Even though pulses contain carbohydrates, they don’t give sharp rises to blood glucose levels compared to other carbohydrate-containing foods. The make-up of the carbohydrates in pulses, the fibre content and the fact that they are high in protein slows down the breakdown of the carbohydrates into glucose in the blood. Therefore, people with diabetes often find it doesn’t cause big spikes in their glucose levels, especially if the portions are not too big. For this reason, many people with diabetes who carb count are often advised not to count the carbohydrate in pulses, unless eaten in bigger quantities or they are part of a carbohydrate-containing pre-packed food which makes it difficult to isolate the carb from pulses. It is important to check with your diabetes team for specific advice on how to count the carbs in pulses as there is no one-size-fits-all approach to this." Here's the link if you want to read more: www.diabetes.org.uk/living-with-diabetes/eating/pulses-and-diabetes Thanks, Gemma Slimming World KZbin team x

Hi, everyone is different with it, I am diabetic and lentils puts me through the roof very quickly and that only with tinned soup. People will have to judge themselves. Got that bad so now no pulses at all. There is bound to be other people with same, all I am saying is be careful.

@@karanallen1506 Absolutely, thank you for that. There is no one size fits all solution for everyone. Thanks Gemma Slimming World KZbin team

Hi, if you click on the description ( 3 little dots on top right or bottom of your screen depending on your device) the full ingredients and method are always posted there or I've copied and pasted below. Thanks Graeme, Slimming world video team Serves 2 Syns per serving: 1½ Syns SP 500g frozen butternut squash chunks (or ½ large squash, if you want to prepare it yourself) 1 large red pepper, deseeded and cut into chunks 1 large red onion, roughly chopped 1 tsp garlic granules low-calorie cooking spray 2 tbsp tomato purée 2 level tbsp mango chutney 1 lean pork tenderloin (about 300-400g), visible fat removed small bag of watercress, to serve fat-free natural Greek yogurt sprinkled with black pepper, to serve Pre-heat the oven at 200°C/fan 180°C/gas 6. Put the squash, red pepper and onion in a medium-size non-stick roasting tin or ovenproof dish, sprinkle over the garlic granules and spray with low-calorie cooking spray. In a small bowl, mix the tomato purée and mango chutney. Brush this marinade all over the pork, then sit the pork on top of the vegetables and roast for 30-35 minutes or until the pork’s cooked. Take the tin out of the oven and set the pork aside on a plate to rest, loosely covered with foil to keep warm. Return the veg to the oven for 5-10 minutes or until lightly charred. Slice the pork and return to the tin. Scatter over the watercress and serve with a drizzle of yogurt.

Sure thing!

How many.syns is it

Hi it serves four and is 6 Syns per serving (or make this Free by having the bread as a Healthy Extra 'b' choice) All the info is in the description (click on the 3 little dots - usually top or bottom right depending on which device you're watching on ) or I've copied and pasted here. Thanks Ben Slimming World KZbin team x #slimmingworldmotivation #slimmingworld #swrecipes This recipe is from the Slimming World "Tray-mendous" traybakes cook book available exclusively to members at group or online. For more information on how to lose weight and eat healthily with Slimming World go to www.slimmingworld.co.uk/ serves 4 6 Syns per serving (or make this Free by having the bread as a Healthy Extra 'b' choice low-calorie cooking spray 8 small slices of bread from a 400g wholemeal loaf 2 tbsp tomato purée 8 back bacon rashers or medallions, visible fat removed, roughly chopped 5 large eggs, beaten 400g can baked beans 300g small chestnut mushrooms 6 cherry tomatoes, halved 4 Slimming World Sausages, thawed and cut into chunks (from Iceland stores www.iceland.co.uk/slimming-world - or use other low-fat sausages and count any Syns) Get your oven warmed up to 180°C/fan 160°C/gas 4 and spray a large non-stick roasting tin or baking tray with low-calorie cooking spray. Spread 4 slices of bread with the tomato purée, then divide the bacon between them. Top with the rest of the bread to make 4 bacon ‘sandwiches’. Cut each sandwich into 4 triangles and arrange in the tin in 2 long overlapping rows of 8, leaving a decent gap between the 2 rows. In a jug, mix the eggs and baked beans plus the bean juice (you could add 1/2 tsp smoked paprika here for a flavour twist). Season lightly, then pour into the roasting tin around the sandwiches. Spoon a little of the egg mixture over the bacon sandwiches to moisten the bread. Leave to stand for 5 minutes, so the bread can soak up more of the egg. Scatter the mushrooms, tomatoes and sausage chunks around the bacon sandwiches. Spray everything with low-calorie cooking spray and bake for 30 minutes or until golden and cooked through. Scatter over the parsley to serve. If serving with tomato ketchup or brown sauce (count 1 Syn per level tbsp)

😋 It really was! Guv (aka official Slimming World videographer and un-official taste tester )

Hi it's in the description - if you click on the 3 little dots to the side (might vary depending on which device you're watching on) it should appear. I've copied and pasted below too. Thanks Gemma Slimming World KZbin team To find out more about losing weight with Slimming World go to www.slimmingworld.co.uk/ 2 medium heads of cauliflower, trimmed, chopped into large chunks and stalks roughly chopped Low-calorie cooking spray 1 red onion, finely sliced 2 garlic cloves, crushed 1 tbsp ras el hanout 2 x 400g cans chopped tomatoes 1 x 400g can chickpeas, drained and rinsed 320g spinach 250g dried basmati rice Preheat your oven to 220°C/ fan 200°C/gas 7. Spread the cauliflower over 1 or 2 non-stick baking trays - the pieces shouldn’t be crowded, so that everything cooks evenly - and spray with cooking spray. Roast for 30 minutes until charred on the tips, but still with some bite. Spray a wide, lidded, non-stick frying pan with cooking spray and put over a medium heat. Fry the onion for 8-10 minutes, stirring often. Add the garlic and ras el hanout with a splash of water, and fry for 2 minutes. Add the tomatoes with 2 cans of water and bring to a simmer. Add the chickpeas and simmer gently for 10-15 minutes until the sauce has reduced and thickened. Season well. Cook the rice following the pack instructions while the sauce finishes simmering. Drain and keep warm until ready to serve. Once the cauliflower is cooked, gently stir it through the sauce with the spinach, trying not to break up the florets too much. Cover with the lid and allow the spinach to wilt for 4-5 minutes. Divide the rice and tagine between 4 bowls and serve.

Ja, auch das Rezept ❤ bitte

Hallo, es steht in der Beschreibung. Wenn Sie auf die drei kleinen Punkte an der Seite klicken (kann variieren, je nachdem, auf welchem ​​Gerät Sie gerade schauen), sollte es erscheinen. Ich habe auch unten kopiert und eingefügt. Vielen Dank an das KZbin-Team von Gemma Sliming World Um mehr über das Abnehmen mit „Slimming World“ zu erfahren, gehen Sie zu www.slimmingworld.co.uk/ 2 mittelgroße Blumenkohlköpfe, geputzt, in große Stücke geschnitten und die Stiele grob gehackt Kalorienarmes Kochspray 1 rote Zwiebel, fein geschnitten 2 Knoblauchzehen, zerdrückt 1 EL Ras el Hanout 2 x 400g Dosen gehackte Tomaten 1 x 400 g Dose Kichererbsen, abgetropft und abgespült 320g Spinat 250g getrockneter Basmatireis Heizen Sie Ihren Backofen auf 220 °C/Umluft 200 °C/Gas vor. 7. Verteilen Sie den Teig Blumenkohl auf 1 oder 2 antihaftbeschichtete Backbleche verteilen - die Stücke sollten nicht überfüllt sein, damit alles gleichmäßig gart - und mit Kochspray einsprühen. 30 Minuten rösten, bis die Spitzen verkohlt, aber noch etwas Biss vorhanden sind. Eine breite, antihaftbeschichtete Bratpfanne mit Deckel mit Kochspray einsprühen und bei mittlerer Hitze erhitzen. Die Zwiebel unter häufigem Rühren 8-10 Minuten anbraten. Knoblauch und Ras el-Hanout mit einem Schuss Wasser hinzufügen und 2 Minuten braten. Die Tomaten mit 2 Dosen Wasser hinzufügen und aufkochen lassen ein köcheln. Die Kichererbsen dazugeben und 10-15 Minuten leicht köcheln lassen, bis die Sauce eingedickt und eingedickt ist. Gut würzen. Kochen Sie den Reis gemäß den Anweisungen auf der Packung, während die Sauce fertig köchelt. Abgießen und bis zum Servieren warm halten. Sobald der Blumenkohl gar ist, Rühren Sie es vorsichtig mit dem Spinat durch die Soße und achten Sie darauf, dass die Röschen nicht zu stark zerfallen. Mit dem Deckel abdecken und den Spinat 4-5 Minuten zusammenfallen lassen. Reis und Tajine auf 4 Schüsseln verteilen und servieren. Hi it's in the description - if you click on the 3 little dots to the side (might vary depending on which device you're watching on) it should appear. I've copied and pasted below too. Thanks Gemma Slimming World KZbin team To find out more about losing weight with Slimming World go to www.slimmingworld.co.uk/ 2 medium heads of cauliflower, trimmed, chopped into large chunks and stalks roughly chopped Low-calorie cooking spray 1 red onion, finely sliced 2 garlic cloves, crushed 1 tbsp ras el hanout 2 x 400g cans chopped tomatoes 1 x 400g can chickpeas, drained and rinsed 320g spinach 250g dried basmati rice Preheat your oven to 220°C/ fan 200°C/gas 7. Spread the cauliflower over 1 or 2 non-stick baking trays - the pieces shouldn’t be crowded, so that everything cooks evenly - and spray with cooking spray. Roast for 30 minutes until charred on the tips, but still with some bite. Spray a wide, lidded, non-stick frying pan with cooking spray and put over a medium heat. Fry the onion for 8-10 minutes, stirring often. Add the garlic and ras el hanout with a splash of water, and fry for 2 minutes. Add the tomatoes with 2 cans of water and bring to a simmer. Add the chickpeas and simmer gently for 10-15 minutes until the sauce has reduced and thickened. Season well. Cook the rice following the pack instructions while the sauce finishes simmering. Drain and keep warm until ready to serve. Once the cauliflower is cooked, gently stir it through the sauce with the spinach, trying not to break up the florets too much. Cover with the lid and allow the spinach to wilt for 4-5 minutes. Divide the rice and tagine between 4 bowls and serve.

Hi you could replace Quark with fat-free natural yogurt. Thanks, Gemma, Slimming World KZbin team

HI April, which bit do you need more detail on? The recipe and method are in the description details under the video or I have copied and pasted below. thanks Amanda, Slimming World KZbin team If you thought creamy, cheesy pasta was off the menu when you're trying to lose weight think again! This Slimming World macaroni cheese recipe is tasty, filling and easy to make. Add in any veggies you like, or even some lean bacon or smoked ham and tuck in - guilt free! Serves: 4 Syns per serving:FREE (add 6yns per serving if not using cheese as Healthy Extra A) 300g dried macaroni Low calorie cooking spray 1 red onion, finely chopped 2 garlic cloves, finely chopped 1 roasted red pepper in brine from a jar, finely chopped 1 courgette, coarsely grated 400ml vegetable stock 4 tbsp tomato purée 200g low-fat natural cottage cheese 1 tsp English mustard powder mixed with 1 tsp water 2 eggs, lightly beaten 160g reduced-fat Cheddar coarsely grated (Healthy Extra A) Salt and freshly ground black pepper A salad of mixed leaves and thinly sliced yellow peppers, to serve Preheat your over to 200°C/180°C Fan/Gas 6. Cook the macaroni according to the packet instructions, then drain well and tip into a wide mixing bowl. Meanwhile, place a large frying pan sprayed with low cooking spray over a high heat. Add the onion, garlic, red pepper and courgette, and cook, stirring for 2-3 minutes. Add to the macaroni. Put the stock, tomato purée, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in three-quarters of the Cheddar. Season and toss well. Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until bubbling and golden. Allow to rest for 5 minutes, then serve with plenty of salad or veggies

@@slimmingworld thankyou for that

@@slimmingworld thanks for that can you make it dairy free?

Hi I would have thought so if you use dairy free ingredients as replacements