Spring vegetable orzotto - Slimming world lighter lunches (dairy free, soya free)

I've not done much in the way of Slimming World posts of late, and to be honest my weight loss is all the worse for it. So last week I bit the bullet and returned to my planningy ways, making a big batch of this to keep in the fridge. Eaten while Harry napped it made me realise just how much easier it is to stay on plan when I actually eat a lunch as opposed to grazing and picking.

My problem with Slimming World is still that all treaty, low syn things are chock full of sweeteners that prompt my migraines, or dairy, soya or eggs which are all on our allergy list. Last week I was very honest (and nearly tearful) in group about just how hard I'm finding it and was hugely grateful for the support there.

I found this recipe online, but had to change it up to first off make it dairy free, and secondly to give it a bit more flavour - I've made it twice since the adaptation and am happy with it. According to the app, it works out as 1 syn per 4 portions.

You could use any combination of green veggies - I've used mange tout, brocolli, asparagus, broad beans, spinach and anything else we've had to hand. It's a great fridge bottom dish to use up those odds and ends languishing in the vegetable drawer.

Spring vegetable orzotto - dairy free, egg free, soya free (adapted from the Slimming World website)
Serves 4

Fry light
300g orzo
100g spinach, leaves picked
1 head brocolli, chopped
100g frozen peas
300 ml vegetable stock
500g broad beans
Big handful asparagus/ french beans
1 Red onion, finely chopped
2 tins anchovies in olive oil (entirely optional, I know some people abhor them)
2 chillis, deseeded and finely chopped
3 cloves garlic
Salt and pepper

Cook the orzo in a ban of boiling, salted water. Once cooked (about 9 minutes) drain and set aside
At the same time, cook the spinach, brocolli, peas - and if you're using asparagus, the bottom of the stems in 300ml of veg stock (I use Marigold bouillon) for 5 minutes
Allow to cool - don't drain. Once cool pour the lot into a food processor or blender and whizz up. Put this to one side
Drain both tins of anchovies of oil, and chop the anchovies finely - put one tins worth to one side.
Spray a big frying pan liberally with fry light and over a medium heat soften the onion, garlic, chilli and one tin of chopped anchovies for about 10 minutes
Add the orzo to the pan, and then pour in the blended vegetable puree and stir to warm everything through
Stir in the second tin of anchovies, add pepper. Taste, and add salt if necessary - oddly I find it does need salt in addition.

I have this as is, eaten off my knees while Harry naps. It's also lovely at room temperature as a pasta salad, and if you're having it cold it goes really nicely with chopped tomatoes.

I'm linking this up with Pasta Please - hosted this month by Slice Off Me and Tinned Tomatoes  

Have you made anything from the Slimming World website? What are your favourites?

Porridge fingers for big and small people

 

Porridge fingers are a well known Baby Led weaning staple. I think the recipe is from the book I don't have, the Gill Rapley one? Harry loves them - as with the fish cakes, I think he likes the control of feeding himself and porridge fingers enable him to do just that. 

Small person Porridge fingers

3 tablespoons porridge oats

3 tablespoons breast milk/ formula

1/2 banana mashed up 

Pinch of cinnamon/ sweet mixed spice

Mix up the porridge with the milk, mashed banana and spice. Pop in the microwave for 2 minutes and then leave on the worktop/ window ledge to cool. 

Slice into pieces and let your baby feed himself. 

M's been working very long days of late, leaving super early and as such was finding he was hungry well before lunchtime despite eating first thing. I had planned to make some slow-cooker porridge for him so that he could have something hot and substantial before leaving, but he's always in a bit of a rush in the mornings, so I think this suits him more easily as it's a grap and go option. 

There's a bit more to them than there is to Harry's - but as an on-the-go option they're excellent. Portable and adaptable depending on what you want and link in the middle.  

These are obviously dairy free, but you could substitue normal milk where I've used almond and normal butter where I've used peanut butter. Similarly you could switch out the banana for dried fruit, the cinammon for any dried spices. I'm sure if you're being healthy these wouldn't object to chia seeds or similar being added.

Big person porridge fingers

2 and a half cups of porridge oats

1/2 cup of milled flasxeed

1 teaspoon of cinnamon

1 teaspoon of baking powder

1/4 tsp salt

1 and a half cups almond milk

1/2 cup golden or maple syrup or runny honey

2 tablespoons peanut butter (the unsweetened type - I use Meridian)

1 banana, sliced

1 tbsp vanilla

Preheat the oven to 180 degrees C and line a brownie tin with parchment

Blitz half the oats in a food processor until they're really fine

Mix up the dry ingredients in a big bowl - porridge oats, flaxseed, cinnamon, baking powder and salt

Mix up the wet ingredients in a jug - almond milk, syrup, peanut butter, and vanilla. Whisk up

Add the wet ingredients to the dry and mix thoroughly

Stir in the sliced banana

Pour into the baking tin and cook for around half an hour - you want the bars to bounce back under your fingers when they're cooked through

Leave to cool then slice into squares - this made about 12 for us. Store in an airtight tin.

When you want to eat them, slice in half horizontally and spread honey, jam, chocolate spread, speculoos spread - really your options are endless...