Vegetarian - Pinch Of Nom

Roasted Sweet Potato Salad

Pinch of Nom — Mon, 18 Aug 2025 15:45:22 +0000

Roasted Sweet Potato Salad | Slimming & Weight Watchers Friendly (Copy)

For this Sweet Potato Salad recipe, we’ve coated sweet potato, chickpeas, red onion, and red pepper in a blend of spices — then roasted everything in the oven for a soft, slightly caramelised texture.

Course Dinner, Lunch

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 490kcal

Ingredients

300 g sweet potato peeled and chopped into chunks
120 g chickpeas rinsed and drained
low-calorie cooking spray
2 tsp sweet smoked paprika
2 tsp garlic granules
1 tsp cumin
1 tsp coriander
1/4 tsp mild chilli powder
1 red onion peeled and chopped into chunks
1/2 red pepper deseeded and chopped into chunks
120 g rocket
1 avocado skin and stone removed, sliced

For the dip

40 g reduced fat feta cheese
3 tbsp fat-free Greek yoghurt
1 lime juiced
1/4 tsp Dijon mustard
1/4 tsp garlic granules
salt and pepper to taste

Metric - US Customary

Instructions

Add the chickpeas and sweet potato to a mixing bowl. Spray with low-calorie cooking spray – then sprinkle over the paprika, garlic, cumin, coriander, and chilli powder. Toss everything together to coat.
Tip the sweet potato and chickpeas onto a large baking tray, and add the onion and pepper. Cook for 40 minutes, turning halfway through. You'll know the vegetables are ready to come out when they're softened and slightly brown around the edges.
Add the feta, yoghurt, lime juice, mustard, and garlic granules to your food processor. Blitz everything until smooth, then season with salt and pepper to taste.
When you're ready to serve, lay out a bed of rocket on your plates — then top with the sweet potato, chickpeas, pepper, and onion. Add the avocado, then finish off by drizzling over the feta dressing.

Video

Nutrition

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Frozen Pickle Martini

Pinch of Nom — Mon, 04 Aug 2025 15:45:29 +0000

Frozen Pickle Martini | Slimming & Weight Watchers Friendly

Not shaken or stirred…this martini is blitzed into a refreshing, grown-up slushie! With the classic martini base of gin and dry vermouth (swap the gin for vodka if you prefer), the tangy hit of pickle juice adds a subtle sweetness and zing.

Course Drinks

Keyword Cocktail, martini

Prep Time 5

Cook Time 0

Servings

Calories 59kcal

Equipment

high speed blender

Ingredients

3 tbsp gin
1 tbsp dry vermouth
2 tbsp pickle juice from the jar
100 g ice cubes
2 baby pickled gherkins (cornichons)

Metric - US Customary

Instructions

Place the gin, vermouth, pickle juice and ice into a high speed blender and blitz for a few seconds, until the ice is crushed.
Pour into a martini glass, and garnish with the baby gherkins.

Video

Notes

If you don't have baby gherkins, use sliced gherkins.

Nutrition

Calories: 59kcal | Carbohydrates: 0.9g | Sugar: 0.9g

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Air Fryer Pizza Boats

Pinch of Nom — Tue, 22 Jul 2025 15:45:06 +0000

Air Fryer Pizza Boats | Slimming & Weight Watchers Friendly

These Air Fryer Pizza Boats are a fab slimming friendly alternative to pizza. A great way to use up odds and ends in the fridge whilst being low calories.

Course Dinner, Lunch, Party Food, Snacks

Cuisine American, Italian, non specific

Keyword Boats, Pizza, Pizza Boats

Prep Time 5

Cook Time 8

Total Time 13

Servings pizza boat

Calories 139kcal

Ingredients

4 stand ‘n’ stuff tortillas approx 24g each
100 g tomato passata
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic granules
30 g black olives in brine sliced in half
4 mushrooms sliced
1/4 red pepper deseeded and diced
4 cherry tomatoes sliced in half
30 g mozarella diced into small cubes
5 g fresh basil sliced

Metric - US Customary

Instructions

In a bowl, mix the passata, dried herbs and garlic granules until combined.
Place a couple of teaspoons of the mixture into each tortilla.
Divide the olives, mushrooms, pepper and tomatoes between the tortillas. Add the mozzarella on top.
Place into the air-fryer basket and cook at 160ºC for 5-8 minutes until the tortillas are crisp and golden and the cheese is melted and bubbly.
Sprinkle over the basil and serve with an accompaniment of your choice!

Video

Nutrition

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Ninja Creami Banoffee Ice Cream

Pinch of Nom — Wed, 09 Jul 2025 16:03:29 +0000

Ninja Creami Banoffee Ice Cream | Slimming & Weight Watchers Friendly

We’re officially obsessed with this low-calorie Ninja Creami Banoffee Ice Cream! It couldn’t be easier to whip up a batch, especially since you only need bananas, milk and a handful of chewy toffees. Serve a scoop with a drizzle of toffee sauce and thank us later!

Course Dessert

Cuisine non specific

Keyword ice cream, Ninja Creami, Ninja Creami Banoffee Ice Cream

Prep Time 20

Freezing time 1

Total Time 1 20

Servings

Calories 131kcal

Equipment

Ninja Creami
Blender or food processor

Ingredients

3 medium bananas, brown, spotty ones are best!
100 ml semi-skimmed milk
20 g sugar-free creamy chewy toffees, chopped into chunks
4 tsp toffee flavour dessert topping

Metric - US Customary

Instructions

Add the bananas and milk to a blender or food processor and blitz until smooth.
Pour into your Ninja Creami tub. Pop the lid on and freeze for 24 hours.
Remove the tub from the freezer and use the light ice cream function on your Ninja Creami machine. If your ice cream looks chalky or not a nice creamy consistency, use the re-spin function. We used the light ice cream function once and re-spin once.
Make a hole in your ice cream to the bottom of the tub about 2-4cm wide. Add the creamy toffee chunks and use the mix in function to mix. Divide into portions and drizzle with toffee sauce.

Video

Nutrition

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Pimm’s Scones

Pinch of Nom — Mon, 30 Jun 2025 15:45:05 +0000

Pimm's Scones | Slimming & Weight Watchers Friendly

You know it's summer when the Pimm's is pouring! These vibrant Pimm's Scones put a gorgeous, boozy-sweet twist on an afternoon tea classic. Once they're fluffed up and golden, you'll fill them with chopped strawberries, orange, mint and velvety cream. We like to prep the scones ahead of time, so they're ready to defrost, decorate and serve as soon as the sun shines!

Course Dessert, Snacks and Sides, Sweet Treats

Cuisine British

Keyword Afternoon Tea, Pimm's Scones, Scones

Prep Time 20

Cook Time 15

Servings

Calories 94kcal

Equipment

5cm plain round cutter

Ingredients

200 g strawberries sliced
1 medium orange peeled and cut into segments
a few mint leaves finely sliced
1 tsp white granulated sweetener
2 tbsp Pimm's

For the scones

250 g self-raising flour plus extra for dusting
2 tsp baking powder
25 g reduced-fat spread
15 g white granulated sweetener
15 g caster sugar
1 medium egg beaten
120 ml skimmed milk
2 tbsp milk for brushing
100 g fat-free thick Greek strained yoghurt
1 tsp icing sugar

Metric - US Customary

Instructions

Add the strawberries, orange and mint to a small bowl. Sprinkle over the sweetener and Pimm’s and stir. Cover and refrigerate until you are ready to serve the scones.
Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
Add the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir the sweetener and sugar into the mixture until well combined.
Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
Add the egg and milk mixture to the flour mixture and mix in using a round-bladed knife to form a very soft dough.
Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don't knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
Gently roll the dough out on a well-floured surface to a thickness of 1cm. Use a 5cm plain round cutter to cut out 16 scones.
Place the scones onto the lined tray. Brush the tops with milk and cook for 10-15 minutes until risen and golden brown.
Remove from the oven and leave to cool on a cooling rack.
While the scones are cooling, make the creamy topping. Place the yoghurt and icing sugar in a small bowl and mix well.
When ready to serve: cut the cooled scones in half using a serrated knife. Spoon a small amount of sweetened yoghurt on top of one half of the scones. Spoon over the fruit and top with the other half of the scone.

Video

Notes

Tip: If you haven't got a suitable cutter, you can use a small, upturned glass instead. Flouring the rim of your cutter or glass will make it easier to cut out the scones. You will need to gather up and re-roll the scraps to make 16 scones.

Tip: Only assemble when ready to serve to stop the scones going wet and mushy.

Nutrition

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Baked Feta Orzo

Pinch of Nom — Mon, 16 Jun 2025 15:45:54 +0000

Baked Feta Orzo | Slimming & Weight Watchers Friendly

This creamy, meat-free Baked Feta Orzo tastes just like sunshine! We’ve combined filling, tender orzo pasta with oven-roasted, juicy tomatoes, asparagus and plenty of feta cheese. When the feta is soft, that’s your cue to mash it up until it mixes nicely with the veggies in the roasting dish. For good measure, we’ve stirred in a good dollop of reduced-fat cream cheese too. It’s the most effortless cheese sauce you’ll ever make!

Course Dinner

Cuisine non specific

Keyword Baked Feta Orzo, Orzo

Prep Time 15

Cook Time 30

Servings

Calories 469kcal

Ingredients

low-calorie cooking spray
200 g feta cheese
100 g cherry tomatoes halved
100 g asparagus chopped into 3 sections
1 leek sliced
70 g green beans trimmed and cut in half
3 garlic cloves peeled and crushed
300 g orzo
80 g spinach
2 tbsp reduced-fat cream cheese
salt and freshly ground black pepper

Metric - US Customary

Instructions

Preheat the oven to 180°C.
Spray an oven-dish with low-calorie cooking spray and add the feta to the dish. Cook for 10 minutes.
Add the tomatoes, asparagus, leek, green beans and garlic. Spray again and return to the oven for 20 minutes.
Cook the orzo according to the packet instructions, ours took about 10 minutes. Drain, saving the cooking water.
Mash the feta until smooth.
Add the cooked orzo and spinach and stir well. The spinach will wilt from the heat of the pasta and vegetables.
Add the cream cheese and a little of the cooking water, stir well and add a little more water if needed until the sauce has the right consistency for your taste. Season to taste with salt and pepper. Serve.

Video

Nutrition

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