Avocado & Cream Cheese Wrap..5 SYNS

Ingredients;

75g Reduced Fat/Light Soft Cheese (HEA)

50g Avocado (5 SYNS)

1/4 Chopped Onion

1 Slice Of Bacon - Fat Removed

1/2 Tsp Cumin

2 Tbsp Lime Juice

BFREE Wrap (HEB)

Instructions;

In a large bow mix together all the ingredients and spread evenly on a BFREE wrap roll up and serve with a little side salad or whatever you want. I cut mine into 6 sections as stops the filling squirting out!

Tandoori Chicken Wrap - SYN FREE!!!

Chicken

Chicken breast
1x Wholemeal pitta bread (HEB)
1/4 c plain non-fat Greek yogurt
1 tbsp cayenne pepper
salt to taste
cilantro leaves
lemon or lime wedges
raw veggies: tomato, red onion, cucumber, lettuce, etc.

Mint-Cucumber Raita Sauce

1/2 cup plain Greek yogurt
1/4 cup cucumber grated
a handful of mint leaves – sliced thinly
a pinch of ground coriander
a pinch of salt
a pinch of cayenne pepper
freshly ground black pepper, to taste

Instructions

1. Mix the yogurt, salt, and tandoori seasoning. Then cut chicken into bite-size cubes and combine well with marinade. Allow to marinate for at least a few hours.

2. Prepare Mint-Cucumber Raita by simply mixing all ingredients, and then refrigerating until wrap is ready.

3. Slide the tandoori chicken tikka onto metal skewers, and place on heated grill (near, but not directly above embers). Turn every minute to prevent blackening, and occasionally baste with leftover marinade. When chicken fat bubbles out, grill for another couple of minutes until cooked, but not dried out.

4. Place Pitta on grill for a minute or so on each side to lightly char.

5. Top Pitta with chicken, cilantro, lemon/lime juice, and your choice of raw veggies. Finally spread on the mint-cucumber raita.

Skinny Salmon Burgers - 1 SYN EACH

Burgers
3-5 oz pink salmon, skinless, boneless puches
3/4 cup panko breadcrumbs
1/2 red onion, diced
1 tbsp dijon mustard (1.5 syns)
1/2 tbsp extra light mayo (1 syn)
1 tbsp lemon juice
1/8 tsp cayenne pepper
1/8 tsp chili powder
1/8 tsp salt
1/8 tsp black epper
2 c spring mix
2 limes cut into 6 wedges

Chili Lime Sauce
6 tbsp extra light mayo (3 syns)
1 lime juiced
2 tsp chili powder

Instructions
1.Preheat oven to 375 degrees. Lightly coat a baking sheet with frylight and set aside.

2.In a mixing bowl, use your hands to combine salmon, breadcrumbs, red onion, Dijon, mayo, lemon juice, cayenne pepper, chili powder, salt and pepper.

3.Shape mixture into 6 equally sized burger patties, about ¾ cup per patty. Evenly space patties on baking sheet. Lightly spray the tops of the burgers with cooking spray. Bake for 20 minutes or until golden brown.

4.Meanwhile, make the Chili Lime Sauce by whisking mayo, chili powder and lime juice in a small bowl. Set aside.

5.When burgers are cooked through, remove from oven. Serve burgers on buns, topped with 1 Tbsp Chili Lime Sauce, ⅓ cup of spring mix and a lime wedge.

1 SYN EACH FOR BURGER AND THE CHILLI LIME SAUCE - MAKES 6

Sweet Potato, Black Bean & Egg White Breakfast Burrito - 3 SYNS

So I've decided after a low loss of 0.5 last night (had a lot of naughtiness like Costa coffee's) decided I'm going to either cut carbs altogether or only have a few early morning to have the day to burn them!

 

INGREDIENTS
•1 BFREE Wrap (HEB)
•1 medium sweet potatoes
•Handful of black beans, rinsed and drained
•1/4 teaspoon cumin
•1/4 teaspoon chili powder
•few dashes of red pepper flakes, if desired
•2 large egg whites
•25g avocado, diced (2.5 syns)
•40g reduced fat shredded cheese (HEA)
•Enchilada sauce*

INSTRUCTIONS
1.Cook sweet potato: Pierce sweet potato with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked. This may take up to 10 minutes depending on how thick your sweet potato is. Once sweet potato is cooked, remove the skin and place potato in a medium bowl. Mash with a fork; set aside.

2.In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes if desired. Stir to combine then set aside.

3.In a separate medium bowl, beat egg whites together. Spray a pan with frylight cooking spray and place over medium-low heat. Add in egg whites and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.

4.To assemble burritos, I warm my wrap for 30-50 secs in the microwave; it makes them easier to roll. Lay out warm wrap and evenly distribute and spread mashed sweet potato on each. Evenly distribute egg whites, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up wraps. To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. You can serve with sour cream, greek yogurt, salsa, or hot sauce (count the syns). 

Makes 1 wra.

*Enchilada Sauce:

Ingredients
3 cloves garlic, finely minced
2 Tbsp finely grated onion
3 cups passata
1 cup water
1 Tbsp apple cider vinegar (or white/red wine vinegar)
3 Tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp cocoa powder (1/2 syn)
1 tsp cayenne pepper (optional, makes it quite spicy!)
1 tsp salt, or to taste
3/4 tsp ground coriander
1/2 tsp oregano
1/2 tsp freshly ground black pepper
1/2 tsp cinnamon

Directions
Heat a pan, I used spray oil. Add in garlic and onion and saute for 2 minutes.Stir in remaining ingredients and bring mixture just to a gentle boil, then reduce heat to low and simmer for about 10 minutes.

Coconut-Pesto Shrimp Pasta

So I stumbled across a page on my Instagram account called Effortlyss and they do thousands of amazing recipes for body beautiful and gym freaks but alot had stuff that looked amazing but not too slimming world friendly so with a tweak here and there I have made my own version and sooo happy I did!

The syns in this work out at 3 syns per portion and will serve 4 good size portions...

Ingredients;

2 tbsp coconut oil