The pair created the popular United Kingdom website Pinch of Nom (pinchofnom.com) after discovering the lack of delicious and easy recipe ideas there were out there for people trying to lose weight - as they were.
''We were so surprised how many people were relying on expensive 'low-cal' ready-meals, lacking in flavour and variety.''
After sharing a few of their low-calorie recipes with friends, they had the idea to start the website.
''Within around six months the website was drawing in over 60,000 people a month. The tiny idea had become bigger than we had ever imagined.''
They now have an online community of more than 1.5million followers.
The idea of their recipe book, Pinch of Nom, is to provide delicious, light recipes that do not feel like diet food.
''If you slip off the wagon, we want to make you feel as if climbing back on isn't so hard.''
Allinson is a classically trained chef so has looked at ways to improve or recreate her favourite dishes, including turning high-calorie takeaways into ''fakeaways'' that ''are even tastier than their calorific counterparts''.
Their ethos is ''everything in moderation'', so they have organised their recipes into three sections - everyday light, weekly indulgence and special occasions (lower in calories than usual desserts, snacks or treats).
As well as indicating which recipes are vegan or gluten free, they have also marked recipes which are good to freeze as they are proponents of batch cooking and freezing meals for those rushed times.
They break down the recipes into breakfast; ''fakeaways''; quick meals; stews and soups; bakes and roasts; snacks and sides; and sweet treats.
Samosas
Yes, you read correctly - samosas! Making a simple swap from pastry to tortilla wrap instantly brings down the calories. Filled with fresh ingredients, these will have you reaching for them time and time again for ''fakeaway'' nights (served with super simple chicken curry) or just as a snack.
Makes 6
Prep time 10 min
Cooking time 15 min
Calories per serving 151 cackle
Ingredients
2 medium potatoes, peeled and cut into 1cm dice
75g frozen peas
low-calorie cooking spray
½ onion, diced
1 garlic clove, crushed
1 tsp grated root ginger
generous pinch of chilli powder
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
½ tsp garam masala
30g spinach
juice of ½ lemon
sea salt
3 low-calorie tortilla wraps, cut in half
1 egg, beaten
fresh coriander, to serve (optional)
Method
Cook the diced potatoes in a pan of boiling salted water for 5 minutes, then drain. Cook the peas in boiling salted water and drain.
Heat the oven to 200degC (fan 180degC) and line a baking tray with some greaseproof paper or baking paper.
Spray a pan with some low-calorie cooking spray and place over a medium heat. Add the onion, garlic and ginger and cook for 3-4 minutes until softened but not browned, then add the spices and cook for another minute.
Stir in the cooked potato and mash it slightly with a fork or the back of a spoon before adding the uncooked spinach, lemon juice and peas. Add a pinch of salt and stir.
Brush the edges of the halved wraps with the beaten egg. Fold each half into a cone shape and seal the edge, leaving the top open to add the filling.
Divide the filling equally between the wraps, being careful not to overfill them (if you do, you will not be able to seal them properly).
Brush the open end of the wraps with some more beaten egg, leave for 30-40 seconds, until it becomes tacky, then press the edges together firmly. You can use a fork to do this, but be careful not to rip the wrap. Arrange the samosas on the tray.
Brush each samosa with plenty of beaten egg, make sure the edges are sealed, then place in the oven for 10 minutes, or until they are golden brown.
Remove from the oven and serve warm. You can also allow to cool, wrap in baking parchment and freeze for another day.
Super simple chicken curry
Occasionally, the craving for a good Indian dish is overwhelming. We would all love to have the opportunity to create curry pastes and spice mixes from scratch.
At times though, we just need a quick, easy, go-to curry recipe that can be created in minutes. This is one such recipe. Wonderfully tasty, but so quick to put together, it'll become a regular evening meal in no time.
Serves 4
Prep time 5 min
Cooking time 30 min
Calories per serving 181 kcal
Ingredients
low-calorie cooking spray
1 large onion, sliced
450g chicken breast (skin and visible fat removed), diced
3 garlic cloves, crushed
400ml water
3 Tbsp curry powder
1 Tbsp ground turmeric
1 Tbsp tomato puree
sea salt and freshly ground black pepper
To serve (optional)
samosas (see recipe above)
cooked rice
Method
Spray a large frying pan with low-calorie cooking spray and place over a medium heat.
Add the onion and cook for 2 minutes until softened slightly, then add the diced chicken to the pan and cook for 5 minutes until browned.
Add the garlic to the pan and cook for 1 minutes, then add all the other ingredients. The water should just about cover the chicken - you may need a little more or less depending on the size of your pan.
Leave to simmer gently for 20 minutes.
Turn the heat up and boil the curry for another 5 minutes, stirring frequently to ensure it doesn't catch on the bottom of the pan this will reduce and thicken the sauce slightly.
Serves the curry with your choice of accompaniment.
Tip: This curry recipe works well with lean diced lamb (all visible fat removed), too.
Sticky toffee pudding
We know what you're thinking: a sticking toffee pudding in a slimming book? At Pinch of Nom, our determination to make slimming-friendly desserts is real.
The sticky toffee pudding is definitely a winner. Sweet and luxuriously indulgent, you won't believe the low calorie count!
Serves 4
Prep time 5 min
Cooking time 20 min
Calories per serving 233 kcal
Ingredients
low-calorie cooking spray
75g self-raising flour
1 tsp baking powder
1 Tbsp black treacle
3 Tbsp granulated sweetener
50g reduced-fat spread
3 medium eggs
1 Tbsp golden syrup
Method
Heat the oven to 190degC (fan 170degC) and spray four ovenproof ramekins with low-calorie cooking spray.
Put all of the ingredients in a large mixing bowl (except the golden syrup) and whisk with an electric hand whisk until fully combined, light and airy.
Distribute the golden syrup evenly between each ramekin. Top with the cake mixture and bake in the oven for 20 minutes until just cooked through.
Remove from the oven and leave to cool slightly in the ramekins, then turn out into serving dishes. Serve with your choice of accompaniment.
