Lochwinnoch Slimming World with Louise

29/09/2025

Big things are coming in 2026 👀 …

We’ve been working on something special – and we want you to be the first to know what's changing 🥰!

Tap here to get the lowdown 👉: https://bit.ly/3IMWwQO

29/09/2025

‘Don’t let anybody tell you that you can’t do something – believe you can, and you’re halfway there ✨!’

Victoria (littlemiss_slimmingworld on Instagram) has lost an incredible 3st 9.5lbs (23.4kg) with the support she found at her local Slimming World group 🤗. Now she’s happier, more confident, and still gets to eat delicious food while losing weight 🙌!

Fancy getting started on your own Slimming World journey? Tap here to find out more: https://bit.ly/4nDOZ5x

22/09/2025

🤩Recipe off the week 🤩

🍏Spicy apple cake🍏

Serve up a warming slice of our fruity low-Syn bake – itʼs the perfect sweet treat for chilly days

🤩Ingredients 🤩

⭐️3 medium eating apples
⭐️2 tbsp lemon juice, plus zest of 1 unwaxed lemon
⭐️3 large eggs, separated
⭐️60g caster sugar
⭐️110g self-raising flour
⭐️2 tsp ground cinnamon
⭐️2 level tbsp reduced-sugar apricot jam

🤩Method 🤩

⭐️Preheat your oven to 180°C/fan 160°C/gas 4. Line an 18cm round springform cake tin with non-stick baking paper. Halve the apples, remove the cores and thinly slice. Put in a bowl along with the lemon juice and zest and toss together. Set aside.
⭐️Whisk the egg whites until stiff. Add the sugar and egg yolks and whisk until thick and creamy. Sift in the flour and cinnamon and gently fold in using a large metal spoon, taking care to retain as much air as possible.
⭐️Spoon half of the cake mixture into the tin and gently press in half the apple slices. Add the remaining mixture and then the remaining apple, arranging a few slices on top.
⭐️Bake for 45-50 minutes or until golden brown, risen and firm (a skewer inserted into the centre should come out clean). Cool, then release from the tin and place on a serving plate.
⭐️Mash down the apricot jam using a fork, spread over the top of the cake, cut into 8 portions and serve.

5 Syns per serving
1 hour 15 minutes
Serves 8

22/09/2025

Woohoo 🎉 Launching in Group Today!!

22/09/2025

‘The confidence Slimming World has given me makes me feel I can give this my best shot’ ❤️!

Ellie (_ellie_slimmingworld_ on Instagram) is beaming after losing 3st (19kg) – and says the confidence she’s found as a result was key to her becoming a Miss Wales 2026 finalist 👑! Now she’s got her sights set on reaching her dream weight, and inspiring others to be their authentic selves 🤗.

Tap here to read her story: https://bit.ly/4nsLC21

16/09/2025

🤩Recipe of the Week 🤩

🤩Cajun bacon pasta with ranch dressing🤩

The pops of colour in this satisfying salad make it a feast for the eyes as well as the stomach!

🥒🫜🥓🥗Ingredients 🥒🫜🥓🥗

⭐️200g dried pasta shapes
⭐️½ cucumber, diced
⭐️125g radishes, roughly chopped
⭐️2 celery sticks, sliced
⭐️6 lean back bacon rashers or medallions, visible fat removed
⭐️Spring onions, chopped, to serve
⭐️Fresh chives, snipped, to serve
⭐️Cajun seasoning, to serve*

For the dressing:
⭐️5 tbsp fat-free natural fromage frais
⭐️1 small garlic clove, crushed
⭐️2 spring onions, sliced
⭐️Zest and juice of ½ unwaxed lemon

*Spice blends are Free so long as they’re made from herbs and spices only and don’t include any Synned ingredients like sugar, flour or oil. Check the label to be sure and count the Syns as necessary.

🤩Method 🤩

⭐️Cook the pasta according to the pack instructions.

⭐️While the pasta's cooking, put the cucumber, radishes and celery in a large bowl. Put a non-stick frying pan over a high heat and cook the bacon for 2-3 minutes on each side or until cooked. Chop into chunks and add to the bowl.

⭐️Mix the fromage frais, garlic, sliced spring onions, lemon zest and juice and some black pepper together in a bowl and set aside.

⭐️Drain the pasta, add to the salad and bacon bowl and mix everything together, then stir the dressing through the salad. Divide the salad between 2 bowls and sprinkle with the chopped spring onions and chives, plus a pinch of Cajun seasoning.

FREE
20 minutes
Serves 2

09/09/2025

‘I FINALLY did it 🙌!’ Laura (lose_2_cruise on Instagram) has lost an incredible 20st (127kg) – and with it, the fear of missing out on life’s big moments.

She remembers dreading days out, struggling with mobility and avoiding photos altogether 📸. Fast forward to now and she’s thriving, feeling healthier, and is happier and more confident than ever 🥰. Her transformation hasn’t just changed her health – it’s boosted her self-belief too 🙌. Since joining Slimming World, Laura’s gone for four job promotions… and got every single one 💼👏!

Laura changed her life and you can too 🤗 – tap here to find out how our supportive, refreshed group experience could be the start of something amazing 👉: https://bit.ly/45LSeSA

08/09/2025

🤩Recipe of the Week 🤩

🥣Leek and cannellini bean soup🥣

An easy-prep soup that makes a great starter or a filling lunch

🤩Ingredients 🤩

⭐️Low-calorie cooking spray
⭐️3 leeks, thinly sliced
⭐️2 garlic cloves, peeled and roughly chopped
⭐️500g King Edward potatoes, peeled and roughly chopped
⭐️2 x 400g cans cannellini beans, drained and rinsed
⭐️1.5 litres hot vegetable stock
⭐️Small handful of fresh flat-leaf parsley, very finely chopped, plus extra sprigs to serve
⭐️6 tbsp fat-free natural fromage frais

🤩Method 🤩

⭐️Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Cook the leeks and garlic for 5 minutes until softened.

⭐️Add the potatoes, cannellini beans and stock, bring to the boil then cover and simmer gently for 35-40 minutes until the vegetables are very tender. Using a hand-held blender, purée the soup in the pan until smooth.

⭐️Stir in the parsley and season to taste before ladling into 6 shallow soup plates or bowls.

⭐️Top each bowl with a tablespoon of fromage frais and a parsley sprig, and serve warm.

02/09/2025

This is the sign you’ve been looking for to join Slimming World 🤗! With expert guidance, a supportive community and a brand-new group experience, we’ll help you feel amazing from day one 🥰. Grab this week’s Bella Magazine to find your exclusive voucher for free membership – worth £5

01/09/2025

🤩Recipe of the Week 🤩

‘Marry me’ chicken pasta

Creamy, dreamy and bursting with sun-dried tomatoes, this rigatoni recipe is truly irresistible

🤩Ingredients 🤩

⭐️Low-calorie cooking spray
⭐️600g skinless and boneless chicken breasts, diced
⭐️200g cherry tomatoes, halved
⭐️250g dried rigatoni pasta
⭐️1 large onion, diced
⭐️4 garlic cloves, crushed
⭐️2 tbsp smoked paprika
⭐️1 chicken stock cube
⭐️5 tbsp tomato purée
⭐️2 tsp dried Italian herbs
⭐️400g passata
⭐️Grated zest and juice of 1 unwaxed lemon
⭐️120g extra-mature Cheddar, grated
⭐️220g baby spinach, chopped
⭐️Small pack fresh basil, chopped
⭐️4 tbsp plain quark

🤩Method 🤩

⭐️Spray a large non-stick frying pan with low-calorie cooking spray and put it over a high heat. Add the chicken and cook for 5 minutes or until cooked through. Add the cherry tomatoes and cook for 1 minute, then set aside.

⭐️Cook the pasta following the pack instructions, then drain and set aside.

⭐️At the same time, spritz a large non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add the onion, garlic and paprika and cook for 2-3 minutes. Dissolve the stock cube in 300ml boiling water and add to the saucepan along with the tomato purée and Italian herbs. Bring to the boil, then simmer for 5 minutes or until the onions are soft. Add the passata and lemon zest and juice and cook for a further 5 minutes.

⭐️Gradually add the cheese to the saucepan, then blitz in a food processor until smooth and return to the pan (or use a stick blender). Stir through the spinach, basil, chicken and cherry tomato mixture, and pasta. Heat through, then remove from the heat and stir through the quark. Season to taste, divide between 4 plates and serve with your favourite Speed veg or salad.

6 Syns per serving
30 minutes
Serves 4

Deduct 6 Syns if using Mature Cheddar Cheese as a Healthy Extra ‘a’ choice.

27/08/2025