Ritu’s Healthy Eating – Week 37 – #icandothis


So I guess the important thing to tell you all is that I didn’t put any more weight on!!!

I’d be lying if I said I was really good, the tail end of the holidays, combined with the stress of going back, and the fact that I have a lesson observation hanging over my head means that I am neither eating well, or sleeping properly! (4 hours last night!)

But alongside the (extremely) naughty I was good too!

So here are some yummy pics!

And a quick recipe

Slimming World Friendly Spaghetti Bolognaise



I shan’t put amounts as I don’t measure things out, but you use as much or as little as you want! Add any other vegetables if you want, it only bulks your Speed up!!!

Dry Spaghetti
Low fat Lamb/Beef/Turkey mince
Minced Garlic
Diced Onions
Chopped Mushrooms
Diced Peppers
Tomato Puree
Tomato Passatta
Dried Mixed Herbs
Salt and Pepper to taste
Cheese if you want (Can be taken out of your HexA allowance)
Frylight spray for cooking.

  • Put your spaghetti on to boil as per packet instructions
  • Spray your pan with Frylight
  • Brown garlic and onions
  • Add mushrooms and peppers and soften. Add a little tomato puree
  • In a separate pan, brown your mince, with a tiny Frylight spray so it doesn’t stick.
  • Once browned, drain any fat and add to the softened veg.
  • Stir well then add the tomato passatta
  • Season with salt and pepper and add a sprinkle of mixed dried herbs
  • Allow to simmer on a low heat for 10 15 minutes, stirring frequently.
  • Drain your cooked spaghetti.
  • Plate up and sprinkle cheese if you desire.
  • Serve with a large side salad, or if you’re feeling decadent, then a little piece of garlic bread! Make it SW friendly by using a wholemeal roll (HexB) and syn the butter!)

That’s my lot this week peeps! Have a wonderful week, I hope I get back on track properly by next week, but with this observation looming, I’m not sure!!!!


Speed is the name given to certain fruit and vegetables that have a filling quality about them, and are easily digestible. They are great for weight loss! HexA and HExB are allowances for Slimming Worlders. HexA is calcium intake, so will include certain amounts of milk and cheeses, and HexB is fibre, so includes  certain amounts of wholemeal bread, cereals, nuts and any stewed fruits. If you are following Slimming World, make sure you stick to your allowances!

Ritu’s Healthy Eating Week 34 – #icandothis


Another week, another set of scales saying I maintained! Wow! I don’t know how!

I have attended a baby shower, with cake and lots of food! Some cake came home withme and I have eaten bits on and off too!

Here’s me being silly at the baby shower!


Then there was Mother’s day and a Chinese meal out….

And we had a colleague’s leaving do at a great Turkish place!


And I can’t forget that Lil Man has been cooking and baked cakes!

But I still stayed on track the rest of the time (except the ice creams, and chocolate cakes, and chocolate nests…Shhh!)

And so to my recipe for today. I only started to eat prawns in September, and found a great dish that is Slimming World friendly. In fact it was a recipe from one of their magazines! So yummy!

Pak Choi Prawns!


Ingredients (serves 4)

  • 400g dried rice noodles
  • Low calorie cooking spray
  • 6 spring onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp finely grated fresh root ginger
  • 1 red pepper, deseeded and thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 400g pak choi, roughly chopped
  • 400g large cooked and peeled prawns
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce


This one is so simple!

  • Cook the noodles as per the instructions
  • Heat your wok with the low cal cooking spray.
  • Stir fry the onions, garlic, ginger, pepper, chilli and pak choi for a few minutes, or until the pak choi has wilted.
  • Stir in the noodles, and prawns and add the soy sauces, Stir frying for 1-2 minutes.
  • Serve!

And so there you have it!

I hope you have a wonderfully healthy week Peeps, and I’ll catch ya next week with another recipe!!!

Ritu’s Healthy Eating – Week 33 – #icandothis


Another week down, and guess what… I stayed the same… again!

Managing this maintaining pretty well to be honest!

Here are a few meals I had this week…

And as  it is Comic Relief today, and we were all wearing red for Red Nose Day, I treated myself to a new top… my first size 10 top in a long time!

And today’s recipe will be …

Wrap Pizza and ‘Slimming World’ Friendly Chips


For 1 person

For Chips

1 potato peeled or withskin, chopped into chips.

Frylight Spray

  • Preheat oven to 220 degrees celsius
  • Parboil chips for 5 minutes.
  • Drain and allwo to stand for around 10 minutes.
  • Spray baking tray with Frylight spray, spread chips evenly and spray oil lightly again. Season with salt and pepper, and place in oven for 30 minutes.
  • Turn occasionally.

For Pizza

One tortilla wrap (I use BFree Wraps as they can be used as one of your fibre healthy extras in a day)
Tomato Puree
Dried mixed herbs
Whatever topping you want
Grated cheese (I use 40g light cheddar as it is a calcium healthy extra in Slimming World)

  • Place wrap on baking tray
  • Mix a little passata with tomato puree, season with salt and pepper and add a sprinkle of mixed herbs. This makes a simple pizza sauce base. Spread on the wrap
  • Top with your choice of toppings. I use lots of vegetables, like tomatoes,peppers, mushrooms, onions, sweetcorn and add cooked chicken too.
  • Sprinkle cheese on top and scatter a few mixed herbs on top
  • Place in oven for 10 minutes until the cheese has melted and is turning golden

Plate up and enjoy!

I hope you like the choice of recipe this week! As I mentioned last week, if there is anything you want me to post a recipe for, from my previous pictures, just drop me a line and let me know!

Off to a baby shower tomorrow, so will catch up soon!

Stay fit, healthy and safe Peeps!!!

Ritu’s Healthy Eating – Week 32 – #icandothis

Quick recap… I have reached that target weight, and I am happy to announce that I have stayed the same again this week! My food has looked a bit like this…

Last week I said I would try and share some recipes that I have been using over the last few months. There is so much that I have made, simply by throwing things into a pan, but if you have any specific requests,I would love you to ask, so I can see what I can do!

I thought this week I would start with a simple breakfast recipe of Quark pancakes.


1 tbsp of Quark
1 tsp of sweetener
1 egg

  • Whisk the ingredients together to make your batter.
  • Heat up a pan. I use Frylight spray, or a few sprays of olive oil to grease the pan.
  • Pour a little batter in at a time to create small pancakes. This is easier as a large one is quite hard to turn, without it falling apart!
  • Turn, and cook on both sides until golden brown,then put on a plate and serve with whatever you wish!
  • For a slightly savoury twist, I add bacon that has been cooked with the fat cut off, and then drizzle Agave Nectar on top instead of Maple syrup.
  • For a sweet alternative, I place mixed berries on top, sweeten some quark with a little sweetener, and dollop that on top of the berries. Sprinkle some cinnamon on top and you have a lovely sweet breakfast that feels quite decadent!
  • For those that are slimming world followers, you just have to syn the sweetener, and any agave nectar you use! Pretty low syn breakfast if you ask me!

Enjoy! And remember if there are any requests for specific recipes, do let me know!


Synfully Delightful Oreo Cheesecake!

Ok, so I promised a recipe this weekend, that was not one of my healthy dishes…


My kids both love Oreo cookies, and after sampling the Oreo Thins, I wanted to use them to make something, or at least decorate something, so I went on the hunt for a recipe, and this is what I found, and subsequently, made.

Oreo Cheesecake


Ingredients for Base

300g Original Oreo Cookies
140 g butter, melted and cooled slightly

Cheesecake topping

500g room temperature full-fat cream cheese or mascarpone
300ml double cream
85g icing sugar
1 tsp Vanilla Extract
1 pack (14 cookies) Original Oreos crushed into small pieces


1 pack Oreo Thins or Mini Oreos
250ml whipping cream


  • For the base, melt butter. Blitz the Oreo cookies to a fine crumb. Add the melted butter and combine well. Tip crumb into a 23cm springform cake tin and press down firmly. Ensure the top is smooth then place in the fridge to chill while making the filling.


  • For the filling, beat together the cream cheese and icing sugar until softened. Whisk the cream and vanilla in another bowl until soft peaks form. Fold cream into the cheese mix. Take the crushed Oreos and fold into the mixture.20170310_102540
  • Spoon over the base, smooth on top, cover and refrigerate for around 6 hours, or overnight.


  • Before serving, whip cream to pipe on top, and decorate with additional Oreo Thins.


Decadent? –  ✔

Naughty? – ✔

Tasty? – ✔


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