Kate Allinson and Kay Featherstone - Pinch of Nom Comfort Food 100 Slimming, Satisfying Recipes

KATE and KAY

Founders of Pinch of Nom
www.pinchofnom.com

Kate Allinson and Kay Featherstone owned a restaurant together on the Wirral, where Kate was head chef. Together they created the Pinch of Nom blog with the aim of teaching people how to cook. They began sharing healthy, slimming recipes and today Pinch of Nom is the UKs most visited food blog with an active and engaged online community of over 3 million followers.

We owe a million thank yous to so many people for all their support throughout the creation of this book.

We want to say a huge thank you, firstly, to all of our followers on social media and all those who continue to make our recipes and let us know what you want next! Were so proud that Pinch of Nom has helped, and continues to help, so many people.

Thank you to our publisher Carole Tonkinson. To Martha Burley, Brd Enright, Jodie Mullish, Sian Gardiner, Katy Denny, Laura Nickoll, Jess Duffy, Zainab Dawood and the rest of the team at Bluebird for helping us create this book and believing in Pinch of Nom throughout this journey. Major thanks also to our agent Clare Hulton for your unwavering support and guidance.

To Mike English for the amazing photos and to Kate Wesson for making our food look so, so good and to Octavia Squire for all your assistance. Big thanks go out to Emma Wells and the team at Nic&Lou for making this book so beautiful! A special shout-out to Mel Four at Bluebird for creating the beautiful cover.

We also want to thank our friends and family who have made this book possible.

Special thanks go to Laura Davis and Katie Mitchell for the endless hours youve put into this and for working so hard to get things right!

A huge thank you to our wonderful team of recipe developers who work tirelessly to help us bring these recipes to life: Lisa Allinson, Cate Meadows, Sharon Fitzpatrick and Holly Levell.

Massive thanks also go to Sophie Fryer, Nicola Dales and Hannah Cutting for your writing and marketing support.

Additional thanks to Matthew Maney, Rubi Bourne, Vince Bourne and Cheryl Lloyd for supporting us and the business we are so proud to work alongside you all.

To our wonderful moderators and online support team: thank you for all your hard work keeping the peace and for all your support.

Furry thanks to Mildred, Ginger Cat, Freda and Brandi for the daily moments of joy.

And finally... Huge thanks go to Paul Allinson for your implicit support. And to Cath Allinson who is never forgotten.

5 mins 8 mins SERVES 1

There is nothing subtle about the flavours here, with intense umami from the Marmite, meaty mushrooms and a rich, creamy sauce to mop up with wholemeal toast. Even better, its on the table in less than 15 minutes. Love it or hate it, heres a quick and easy breakfast dish that will wake you up with a bang!

V

PER SERVING:

187 KCAL /20 G CARBS

low-calorie cooking spray

100g mushrooms, halved or quartered, depending on size

1 tsp Marmite

1 slice wholemeal bread

40g reduced-fat cream cheese

a few chopped chives, to garnish (optional)

Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the mushrooms and saut for 56 minutes until soft, then remove from the heat and add 2 tablespoons of water and the Marmite. Stir well the residual heat in the pan will help the Marmite dissolve.

Pop the bread in the toaster and return the pan to the hob over a low heat. Stir in the cream cheese until well combined and heated through.

Serve the mushrooms on the toast, sprinkled with chopped chives if desired.

5 MINS 48 HOURS * SERVES 4
* PLUS 15 MINS FOR THE COMPOTE OR 5 MINS
FOR THE PEANUT BUTTER AND BANANA TOPPING

Enjoy waking up to a warming bowl of porridge fresh from the slow cooker! Weve used a water-bath method to cook them overnight. All youll need, other than a slow cooker, is a large heatproof jug, bowl or dish. Weve suggested two of our favourite toppings, but its just as good served straight up with a little sugar or sweetener, if you like. Make the compote the day before and chill overnight, then just spoon it over your porridge in the morning.

V GF Use GF oats

PER SERVING FOR OATS (WITHOUT TOPPINGS):

109 Kcal /17 g Carbs

Oats with compote:

169 kcal /30g carbs

Oats with peanut and banana:

267 kcal /37g carbs

Slow cooker, heatproof bowl, jug or dish (minimum 1-litre capacity) that fits inside the slow-cooker bowl.

80g porridge oats

350ml skimmed milk

350ml water

a pinch of salt

FOR BLUEBERRY AND APPLE COMPOTE TOPPING

2 small dessert apples, peeled and cut into 1cm ( in) dice

200g frozen blueberries

juice of lemon

1 tbsp granulated sweetener or caster sugar

tsp ground cinnamon

1 tbsp water

FOR PEANUT BUTTER AND BANANA TOPPING

2 tbsp peanut butter powder

2 tsp granulated sweetener or

caster sugar

2 bananas, peeled and sliced

6 pecan halves, chopped

4 tsp maple syrup

FOR THE SLOW-COOKED OATS

Put all the ingredients for the oats into the heatproof bowl, jug or dish and stir well. Place the bowl in the slow-cooker bowl and fill the slow-cooker insert with enough water to come halfway up the bowl. Put the lid on the slow cooker and cook overnight on low. It will be ready to eat after 45 hours but will happily sit for 7 or even 8 hours until everyone has woken up! Serve with your own topping or one of our delicious topping recipes.

FOR THE COMPOTE

Put all the ingredients in a small saucepan, place over a medium-high heat and stir until it begins to bubble. Reduce the heat and simmer for 1015 minutes until the apples soften. Remove from the heat, leave to cool, cover and store in the fridge overnight. In the morning, divide the oats among bowls, top with the compote and serve!

FOR THE PEANUT BUTTER AND BANANA

Stir the peanut butter powder and sweetener or sugar into the oats until well combined. Spoon into bowls and top with the sliced bananas and chopped pecans, then drizzle with maple syrup.

TIP: If you have any leftover compote, stir it through fat-free Greek-style yoghurt for a tasty, sweet snack.

SWAP THIS: Try 1 tablespoon of smooth peanut butter instead of peanut butter powder, or swap the blueberries for blackberries.