Slimming World friendly Lemon & chilli chicken lettuce wraps

This light lunch is perfect for when you don’t want to use your HexB on bread or a wrap for a sandwich. 
You’ll need a chicken breast sliced as thinly as you can, sliced onion, chopped chilli, garlic and coriander. Lemon juice, salt, pepper, two large lettuce leaves (I used romaine), and a tablespoon of extra light mayo for 1/2 syn (I used Aldi Bramwells). 

Dry fry the chicken, onion, garlic and chilli until the chicken is browned and cooked through. Throw in most of  the coriander, a good squeeze of lemon juice and a good grind of salt and pepper. Spoon into the lettuce leaves, drizzle with the mayo and scatter the rest of the coriander leaves over the top. Ready in 5 minutes although I bet I ate them in less! Delicious! 

Goji Berry, apricot and coconut oil flapjacks


There’s something comforting about freshly baked flapjack. The smell, the warmth, the way it cries out to be paired with a steaming cup of Earl Grey. It reminds me of cold Sunday afternoons spent snuggled under patchwork blankets. Homely, comforting, simple.

This recipe can be adapted to suit your tastes, but I used:

350g oats
125g salted butter
125g unrefined organic coconut oil
200g dark brown sugar
4 tablespoons golden syrup
30g dried goji berries
150g chopped up soft dried apricots
A couple of tablespoons of pressed apple juice to soak the goji berries in.
Half a teaspoon of cinnamon
A few grates of a while nutmeg.

Soak the goji berries in the apple juice for ten minutes.


In a pan melt the butter, sugar, coconut oil, and syrup with the cinnamon and nutmeg, before adding in the drained goji berries, apricot pieces and oats.  Give it all a really good mix before pressing into a greased baking tin.


I like to use a round springform tin so I can cut it into wedges rather than squares.

Bake for around 40-45 mins at 160oC. Leave to cool for 15 minutes before slicing. Enjoy with a cup of your favourite tea and good friends.


Love your leftovers.


I have been utterly disorganised this week when it comes to meal planning, which resulted in me gawping in the fridge at 5pm trying to decide what I could hash together for dinner. (Thankfully) We’d had friends round for afternoon tea so didn’t want anything too heavy.

Some left over mash, half a left over trout, some spring onions, seasoning and a polenta crumb later, dinner was served. Trout fishcakes with a crispy polenta coating served on whatever salad I could find in the fridge.  Quick, easy, nutritious and delicious. Happy days.