17 Slimming World friendly recipes to kick off your New Year diet

For many the New Year means a fresh start to kick off a healthy diet.

January is renowned for being the month to eat more nutritious foods and get active. Some people do this by cutting out sugary drinks, salty snacks or avoiding alcohol.

It can be difficult getting into a healthy diet, especially after all the rich food over the festive period. Many people also find it difficult to find recipe inspiration which can be followed at home.

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Foodie Cakeontherun has shared dozens of healthy recipes on her Instagram page over the year and they are so simple any one can make them. The recipes are low in fat and calories, but still delicious to eat.

The recipes are also Slimming World-friendly, perfect for anyone on a food-optimising plan. Here are some of the recipes to kick start your healthy diet:

Banana bread cookies

Ingredients

• 2 small bananas
• 200g oats, blended
• 1/3 tsp ground cinnamon
• 6 tsp low fat yoghurt to decorate, plus extra banana

Method

1. Pre-heat oven to 200C.
2. Mash bananas with a fork then stir in blended oats and cinnamon to create a dough.
3. Roll into six balls and flatten on a greased baking tray.
4. Oven bake for 15 minutes.
5. Once cool, top with yoghurt and sliced banana.

McDonald's fakeaway

Philly Cheese Steak burger and chips (serves two)

For the burgers

• Aldi 5% beef fat mince
• 1 egg
• 1 tbsp gourmet burger seasoning
• Onion
• Brioche buns
• Cheese slices
• Gherkins

For the chips

• Potatoes cut into chip shapes
• Sprinkle of chip seasoning
• Fry-lite spray

Method

1. To make the chips, season with the chip seasoning, spray on some Fry-Lite and place into an air fryer on 200 for 30 minutes, shaking the basket regularly.
2. In a bowl, mix together the beef mince, seasoning and the egg, and mould into four burger shapes. Fry these until cooked through.
3. Then, fry off some sliced onion until it's crispy.
4. Fill each burger bun with a burger, one cheese slice, a gherkin, another burger and another cheese slice. Top this with crispy onions and another 'runny' cheese slice – created by microwaving the slice for 20 seconds with a splash of hot water.

Vanilla baked oats recipe (serves 1)

Ingredients

• 40g porridge oats
• 2 tbsp any vanilla yoghurt + extra to serve
• 1 egg

Method

1. Put everything into a mug and mix with a spoon.
2. Microwave on high for 90 seconds.
3. Tip the cake out onto a plate, top with extra yoghurt and enjoy straight away.

Vanilla baked oats (serves 1, vegan and gluten free)

Ingredients

• 40g gluten free porridge oats
• 3 tbsp soya vanilla yoghurt + extra to serve
• 1/3 tsp baking powder
• Squeeze lemon juice

Method

1. Put everything into a mug and mix with a spoon.
2. Microwave on high for 90 seconds.
3. Tip the cake out onto a plate, top with extra yoghurt and enjoy straight away.

Baked oats recipe (serves 5)

Ingredients

• 120g rolled porridge oats
• 250g any low fat plain or vanilla yoghurt
• Splash vanilla essence
• 3 eggs
• Plus 4 tbsp extra yoghurt and your choice of fruit to serve

Method

1. Pre-heat your oven to 200°C/400°F/gas 6.
2. Put oats, yoghurt, vanilla and eggs into a large bowl and mix with a spoon until combined.
3. Line an 8 inch cake tin with baking paper, pour the mixture into it and oven cook for 30 minutes.
4. Serve with yoghurt and fruit.

Make it dairy free – use coconut, almond or soya yoghurt.

Make it gluten free – choose gluten free oats.

Make it vegan friendly – try the raspberry baked oats recipe below.

Tiramisu

Ingredients:

– Three sponge fingers

– 1/2 tsp instant coffee and three tbsp of boiling water

– 1/2 tsp of sweetener

– 2 tbsp of low fat yoghurt

– Sprinkle of cocoa powder

Method:

1. Make coffee by mixing coffee granules, sweetener and water together

2. Put sponge fingers into a bowl and then pour coffee over3. Top with yoghurt and cocoa powder

Apple crumble recipe (serves 1)

Ingredients

• 1 apple
• 2 tbsp granola (such as Lizi's Low Sugar Granola)
• 2 tbsp low fat yoghurt
• Drizzle honey, maple or low sugar syrup

Method

1. Slice an apple in half and remove the stalk. Scoop out the middle of the apple and put in a small bowl or cup.
2. Microwave or boil the apple until it goes mushy (will take 1 minute in a microwave) then mix in some syrup to sweeten.
3. Fill the empty apples with the sticky apple mix then top with granola and yoghurt. Drizzle over more syrup if you fancy.

Apple pie cheesecake (serves 1)

Ingredients

• 40g oats
• 1 tsp low-fat margarine
• 1 tbsp low-calorie syrup
• 4 tbsp plain or vanilla low-fat yoghurt
• 1 apple
• Sprinkle cinnamon

Method

1. Blitz oats in a blender then pour into a bowl or tub with a lid.
2. Stir in butter and syrup until they resemble breadcrumbs.
3. Spoon yoghurt on top.
4. Add sliced apple and cinnamon.
5. Eat straight away or leave in the fridge until you want to eat it.

Jam roly poly mugcake recipe (serves 1)

Ingredients:

• 6 tbsp self raising flour, plus extra for dusting
• 1/2 mashed banana
• 1/2 tsp baking powder
• 4 tbsp any milk
• 1 tbsp any jam

Method:

1. Put all of the ingredients into a bowl except the jam and mix until combined and dough-like.
2. Dust the worktop and your hands with flour and spread out the mixture. You can use a rolling pin or your hands. It doesn't need to be a perfect shape, but add a bit of flour if it's too sticky.
3. Put a tablespoon of jam along the middle of the dough and roll it up into a sausage shape.
4. Pop it into a mug and microwave on high for 90 seconds. That's it!

Slimming World Nando's fakeaway (serves 2)

Ingredients

For the chicken:

• Two chicken breasts
• Salt and pepper
• Garlic granules
• Smoked paprika
• Oregano
• Tablespoon of peri-peri sauce

For the spicy rice:

• Half a green pepper
• Half a red pepper
• Half a red onion
• Fry-light spray
• 1 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1 teaspoon paprika
• 1/4 teaspoon Chilli powder
• Chicken stock cube
• Frozen peas
• 200g long grain rice

For the corn:

• 2 mini corn cobs
• Light butter spray
• Paprika
• Coriander

Method

• To prepare the chicken, place each breast in a Tupperware box and cover with all of the spices. Rub it in, then flip the chicken over and repeat on the other side, adding the peri-peri sauce this time.
• Pop the lid on and put them in the fridge to marinade for at least an hour.
• Meanwhile, to make the rice, chop up all the veg and add to a pan with some Fry-Lite spray. Cook for a few minutes until softened, adding some water if the veg starts sticking.
• Measure out the rice and make up some chicken stock using the cube and 600ML of boiling water.
• Add the spices to the vegetables as well as the rice, mixing well until combined.
• Pour in the chicken stock, add the stock pot, cover the pot and simmer until the liquid is almost absorbed.
• In the meantime, start cooking the chicken. Spray an oven tray with Fry-Lite and add the chicken, pouring any of the remaining marinade over the top. Cook in the oven for 20-30 minutes.
• Pop the corn on to boil, then check on the rice. If the water has almost gone, add some frozen peas, combine and cook for a further five minutes.
• Drain the corn, add the butter spray and spices, then pop in the air fryer on 200 degrees for five minutes.
• To serve, cut the cooked chicken into strips, spoon the rice on to two plates, top with the chicken and serve with the corn.

Cherry baked oats recipe (226 calories, serves 1)

Ingredients

5 tbsp (40g) porridge oats (blended if possible)

3 tbsp low fat cherry yoghurt + 1 tbsp extra to serve

1/3 tsp baking powder

Big squeeze lemon juice

(optional extras – a few drops of almond essence, plus a few cherries to decorate)

Method

1. Put everything into a small mug, starting with yoghurt and mix well making sure all the oats are combined from the bottom of the mug. If you've got a blender, blitz oats to a powder for a few seconds as it makes the texture more cake-y.
2. Microwave on high for 90 seconds (or transfer into a lined oven-proof dish and cook in the oven for 15-20 minutes on 180C/ 350F/gas mark 4).
3. Tip the cake out onto a plate, top with extra yoghurt and enjoy straight away.

Banana bread cheesecake (serves 1)

Ingredients

• 40g oats
• 1 tsp coconut oil/ butter or margarine
• 1 tbsp any syrup
• 4 tbsp plain or vanilla low fat yoghurt
• 1 banana
• Sprinkle cinnamon

Method

1. Blitz oats in a blender then pour into a bowl or tub with a lid.
2. Stir in butter and syrup until they resemble breadcrumbs.
3. Spoon yoghurt on top.
4. Add sliced banana and cinnamon.
5. Eat straight away or leave in the fridge until you want to eat it.

Apricot baked oats recipe (serves 1)

Ingredients

• 5 tbsp (around 40g) porridge oats (blended or not blended)
• 3 tbsp low-fat plain or vanilla yoghurt
• 1 tsp sweetener or low-calorie syrup
• 1/3 tsp baking powder
• Squeeze lemon juice
• 1 apricot

Method

1. Put everything (except apricot) into a cup and mix until foamy making sure all the oats are combined from the bottom of the mug. If you've got a blender, blitz oats to a powder for a few seconds as it makes the texture more cake-y. Clean the rim of the mug with your finger.
2. Slice the apricot and prod one slice into the top of the mixture.
3. Microwave on high for 90 seconds or transfer into a lined oven-proof dish and cook in the oven for 15 minutes at 180C/ 350F/gas mark 4.
4. Give the mug a shake, then tip it out onto a plate. Serve with the rest of the apricot and extra yoghurt.

Coconut baked oats recipe (serves 1)

Ingredients

• 4 tbsp (around 40g) porridge oats (blended or not blended)
• 1 tbsp desiccated coconut
• 3 tbsp low-fat coconut yoghurt (soya is a good option)
• 1 tsp sweetener or low-calorie syrup
• 1/3 tsp baking powder
• Squeeze lemon juice

Method

1. Put everything into a cup and mix until foamy making sure all the oats are combined from the bottom of the mug. If you've got a blender, blitz oats to a powder for a few seconds as it makes the texture more cake-y. Clean the rim of the mug with your finger.
2. Microwave on high for 90 seconds or transfer into a lined oven-proof dish and cook in the oven for 15 minutes at 180C/ 350F/gas mark 4.
3. Give the mug a shake, then tip it out onto a plate. Serve with extra yoghurt.

Blueberry cheesecake recipe (serves 1)

Ingredients

• 6 tbsp rolled oats (around 40g)
• 1 tsp reduced fat margarine
• 1 tbsp any syrup
• 4 tbsp plain low fat yoghurt
• Handful blueberries

Method

1. Blitz oats in a blender.
2. Stir in margarine and syrup until they resemble breadcrumbs.
3. Pour breadcrumbs into a container or bowl, then spoon yoghurt on top.
4. Mash blueberries with a fork slightly until the juice starts to come out, then spoon onto the yoghurt.
5. Eat straight away or leave in the fridge until you want to eat it.

Mini pizza recipe (serves one/makes two mini pizzas)

Ingredients

• 3 heaped tbsp plain or wholemeal flour
• 2 tbsp plain yoghurt (such as soya or Greek)
• Pinch salt
• 2 tbsp tomato puree/ passata
• Sprinkle low-fat mature cheddar cheese (also works with vegan cheese)

Method

1. Mix flour, salt and yoghurt into a bowl until it clumps together.
2. Use your hands to knead it into a dough ball. Split it in half to create two balls. Flatten them out into circles with a rolling pin.
3. Fry the two circles in a hot, dry frying pan for a minute or so on each side so they are golden. You could alternatively use an air fryer.
4. Heat your tomato sauce then spoon it on top of each pizza. Then sprinkle over the cheese. The hot sauce will melt the cheese.

Lemon baked oats recipe (serves 1)

Ingredients

• 5 tbsp (40g) porridge oats (blended if possible)
• 2 tbsp any plain yoghurt + 1 tbsp extra to serve
• 1 egg
• 1 tsp sweetener
• 1 tsp lemon extract

Method

1. Put everything into a small mug and mix well making sure all the oats are combined from the bottom of the mug. If you've got a blender, blitz oats to a powder for a few seconds as it makes the texture more cake-y.
2. Microwave on high for 90 seconds (or 20 minutes in the oven on 180C/ 350F/gas mark 4).
3. Tip the cake out onto a plate, top with extra yoghurt and enjoy straight away.

Vegan and gluten free version

Ingredients

• 5 tbsp (40g) gluten free porridge oats (blended if possible)
• 3 tbsp any plain yoghurt + tbsp extra to serve
• 1 tsp sweetener
• 1 tsp lemon extract
• 1/3 tsp baking powder
• Squeeze lemon juice

Method

1. Put everything into a small mug and mix well making sure all the oats are combined from the bottom of the mug. If you've got a blender, blitz oats to a powder for a few seconds as it makes the texture more cake-y.
2. Microwave on high for 90 seconds (or 20 minutes in the oven on 180C/ 350F/gas mark 4).
3. Tip the cake out onto a plate, top with extra yoghurt and enjoy straight away.

Chip-shop curry

Ingredients

• Low-calorie cooking spray

• 4 large onions, finely diced

• 5cm piece fresh root ginger, peeled and crushed

• 4 garlic cloves, crushed

• 3 tsp mild curry powder

• 2 tsp Chinese five-spice powder*

• 3 carrots, finely chopped

• 3 tbsp dark soy sauce

• 1 tsp Marmite

• 200g fat-free natural yogurt

• *Spice blends are classed as 'free' on Slimming World so long as they’re made from herbs and spices only and don’t include any 'Synned' ingredients like sugar, flour or oil.

Method

1. Spray a medium-sized saucepan with low-calorie cooking spray and place over a medium-high heat. Add half of the onions and cook for 10-15 minutes or until brown and starting to catch, adding a splash of water to stop them sticking. Carry on like this until the onions are soft and golden.
2. Reduce the heat to low, add the ginger, garlic and spices and cook gently for 5 minutes. Add the carrots and 700ml boiling water and bring to a simmer, then cook for 15 minutes or until the carrots are soft.
3. Take off the heat and blitz until smooth using a stick blender (or use a food processor and return to the pan). Return to the heat, add the soy sauce, Marmite and remaining onions, and cook for 10 minutes.
4. Stir in the yogurt and bring back to a simmer before serving. This sauce is delicious served with Slimming World chips for dunking.

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