Slimming World


Slimming World Image

Now for something that I really don’t like talking about, but I’ve decided to bite the bullet and put it out there.

Here goes…

I’ve adopted several eating plans in the past and combined them with my morning walks, my vibration plate and my Roger Black Treadmill, but have not had much success as food always seems to win! So it’s finally hit me (right between the eyes), that I could buy every lycra exercise suit, try all kinds of fitness contraptions but my food consumption has to be right!

A number of colleagues at the Magic office have joined Slimming World and I went along just before Christmas to get a head start on my ‘New Year New Me’. I don’t normally put my weight issues “out there”  because deep down food isn’t really the main issue, coupled with the fact that once I announced that I was on a weight loss journey I would feel that all eyes were on me and I had to “perform” for those eyes and not myself.  But I thought “just do it Angie” and I’m so glad I did… last week I picked up my half a stone weight loss award and I just feel so fabulous!

Below is one of my favourite Slimming World Recipe, it’s sin FREE and all the family like it! Hopefully, the dash of  Aunt May’s Bajan Pepper Sauce doesn’t contain too many calories, but at least I’ve put down the Ham Cutters!

Slimming World Prawn

Garlicky Prawns from

Colourful, full-on flavoursome and on the table in 25. What’s not to like?


  • 200g dried medium egg noodles
  • 2 tsp finely grated fresh root ginger
  • 3 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • A small handful of fresh coriander, finely chopped
  • Juice of 1 lime
  • 1 tsp fish sauce
  • 1 tsp dark soy sauce
  • 650g raw tiger prawns, peeled
  • Low-calorie cooking spray
  • 8 spring onions, roughly shredded
  • 1 red and 1 orange pepper, deseeded and thinly sliced
  • 1 courgette, sliced into ribbons
  • 1 carrot, peeled and sliced into ribbons
  • 200g can sliced water chestnuts, drained
  • 2 tbsp light soy sauce
  • Freshly ground black pepper
  • Lime wedges, to serve


  1. Prepare the noodles according to the packet instructions, drain and rinse under cold water.
  2. Meanwhile, mix together the ginger, garlic, chilli, coriander, lime juice, fish sauce and dark soy sauce and pour over the prawns. Toss well to coat.
  3. Spray a wok or large frying pan with low-calorie cooking spray and place over a medium-high heat. Add the spring onions and stir-fry for 1 minute, then add the peppers and stir-fry for 1-2 minutes. Add the courgette, carrot and water chestnuts, toss well and stir-fry for 1-2 minutes. Add the light soy sauce and season. Tip into a dish and keep warm.
  4. Spray the wok with a little more low-calorie cooking spray. Place over a high heat, add the prawn mixture and stir-fry for 3-4 minutes, until the prawns are cooked through and pink. Tip the vegetables back into the wok and toss well to combine.
  5. Divide the noodles between 4 shallow bowls, spoon on the prawn and vegetable mixture, and serve with the lime wedges.

See the original recipe at

Let me know if you try it by tweeting me @angiegreaves or tag me in your Instagram Photo