Snippet of Sophie

Sometimes, all a rice dish needs is a tasty glaze - especially when it is served with salmon. All that is needed for this glaze is 5 ingredients and it is super quick to make and very tasty! When I transferred the glaze onto my rice there didn't seem to be a lot of sauce, but once I had stirred the sauce in with my rice, there was plenty and it tasted incredible!

If you follow Slimming World, this glaze is only 3.5 syns, however, depending on the sauces you use the syn value may vary so I'd advise checking the syn's on the Slimming World app. Don't forget to tag me on Instagram (@sophiemleung) if you make this glaze!


serves 1:

  • 1 spring onion sliced lengthwise
  • 1 tbsp hoisin sauce
  • 1 tbsp Sriracha
  • 1 tsp honey
  • 2 tsp soy sauce


1. Place the sliced spring onion in a bowl and add the hoisin sauce, Sriracha, honey and soy sauce. Stir well and leave to marinate for 30 minutes.

2. Once your rice and salmon (or whichever you chose to have with the glaze) has finished cooking, stir the glaze and place in the microwave for 30 seconds, stir well and place back into the microwave for a further 30 seconds and transfer on to your dinner. 

Depending on the wattage of your microwave you may need to cook your glaze for a little bit longer. If you prefer your glaze to be thicker, then just add more honey. 


Pasta bakes are very versatile dishes, with regard to both ingredients and sauces. To me, they are very comforting. This recipe is simple, tasty and super quick to make. I hope that you enjoy it as much as I do and remember to tag me in your photos on Instagram (@sophiemleung) as I love seeing them!

Sensimar El Dorado Seaside Suites & Spa is a luxurious adults-only resort situated on the beach in Riviera Maya, Mexico and there is no other way to describe it than pure bliss.

It's been 9 months and I'm only now getting round to writing about my time in Mexico. I think I have been prolonging it because looking back at the photos makes me sad and makes my Mexico blues even bluer, is that even a word? But anyway, here it is (finally) and I hope that this post will show you just how special this resort is! And if you have any questions, feel free to comment and if I know the answer I'll get back to you!


We stayed in the Superior Junior Suite which was very spacious! The bed was huge and SO comfy, I'm sure I haven't had a good nights sleep since coming home. We also had a spacious wardrobe with a safe inside and an iron, bathrobes and slippers, air-conditioning, tea/coffee-making facilities, wifi, a flat screen TV, a sofa, table and not forgetting a jacuzzi. We also had sliding doors which led on to our balcony/terrace which overlooked one of the pools.


One thing is for sure, you will never be bored at this resort. The resort is massive with so many things to do day and night. I kayaked for the first time (which is free on the beach!) and it was so fun, except for when I was panicking the kayak would turn over.You will never go thirsty either, there are 10 bars situated around the resort including swim-up bars. I very much enjoyed the cocktails, especially the daquiri's which I highly recommend! There is also a beach waiter service so you don't have to move from your sun lounger or daybed to get snacks and drinks! Due to the resort being SO big, they have carts which will take you wherever you want to go. The resort also has a Starbucks!


I don't think I was ever hungry in the whole 2 weeks I was in Mexico. All of the food was to an immaculate standard with a number of restaurants (10 to be precise) to choose from; a la carté, Italian, Asian, Gourmet Pub food, Beach BBQ, Mexican (obviously!), it was foodie heaven - and not forgetting the 24-hour room service which was FREE! For breakfast, our favourite place to go was the Arrecifes restaurant - whether you are craving a fry-up or waffles and Nutella, this is the place. Overall, I honestly cannot recommend this resort enough. I didn't want to come home, even now when I reminisce and look back at the photos it feels like a dream because it was SO perfect. There are so many destinations in the world that I would love to visit but Sensimar El Dorado Seaside Suites & Spa is definitely somewhere that I would love to return (hopefully in the near future).

I appreciate that the refried beans dolloped on top do not make this dish look very appetizing BUT do not be fooled as this dish is delicious. I have become obsessed with avocado/guacamole and refried beans and this dish is swiftly becoming a major favourite of mine.

The number of ingredients makes this recipe look daunting but I promise it's not! Don't forget to tag me on Instagram (@sophiemleung) if you make it!


serves 1

Mexican Rice

  • 1 cup of white rice (cooked however preferred - I like to cook mine in the rice cooker)
  • 1 veg stock cube
  • 1/2 a Red Onion (finely chopped)
  • 1 small Red Pepper (chopped)
  • 1 Fresh Tomato (chopped)
  • A handful of Sweetcorn
  • 1/2 a can of Kidney Beans (keep the Kidney juice)
  • 1/2 a can of Chopped Tomatoes
  • A handful of Coriander (chopped)
  • 2 large Garlic Cloves (finely chopped)
  • 1 small Red Chilli (finely chopped)
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Oregano
  • 1 tsp Salt
  • Water

Simple Guacamole

  • 45g Avocado (it is up to you if you choose to 'syn' it or not)
  • Dash of Lime Juice
  • 1/2 tsp Salt

Refried Beans

  • 1/2 can of Kidney Beans
  • Water
  • 1 tsp Salt
  • 1 tsp Garlic
  • 1 tsp Cumin


  • 1 Weight Watchers Wrap
  • Butter Frylight
  • Sprinkle of Salt


1. Heat the oven to 200 degrees.

2. Cook the rice as preferred and leave to the side. Whilst the rice is cooking, heat a frying pan over a medium heat and add the fresh tomato, red onion, red pepper, red chilli and sweetcorn. Leave to cook for 5 minutes.

3. Add the rice, veg stock cube, kidney beans (along with the kidney juice), chopped tomatoes, 100ml of water, coriander, garlic cloves, chilli powder, cumin, oregano and salt. Stir well and leave to simmer until the rice absorbs all of the kidney juice, tomato juice and water.

4. Whilst the rice is absorbing, heat a saucepan over a medium heat and add the kidney beans with 50ml of water. Leave to simmer for 5 minutes then mash with a fork and add the salt, garlic and cumin. Stir well and leave on a medium heat, stirring occasionally and adding more water if the kidney beans become too dry.

5. Cut the Weight Watcher wrap into triangles and spray with Butter Frylight and sprinkle with salt. Leave in the oven until crispy.

6. Place the avocado in a bowl and add a dash of lime juice and salt, mash until it is a puree texture.

7. Once the rice has absorbed all juices and water, sprinkle grated cheese on top and place under the oven until melted. Check that the kidney beans are a thick paste texture.

8. Serve in a bowl, add the nachos around the edges along with the refried beans and guacamole on top and enjoy (you could also add chilli flakes if you like a bit more spice like me)!

This recipe is so simple yet full of flavour and super quick to make! And it would taste just as divine served with pasta instead of rice! This dish is definitely going to be a favourite of mine! Don't forget to tag me on Instagram (@sophiemleung) if you make it! 

Being half Chinese, I love rice dishes and I love everything chilli and spicy. I created this Sweet Chilli Chicken dish and it was divine! If you follow Slimming World, this dish is 4 syns (1 syn for 2 tsp of cornflour and 3 syns for 3 tsp of honey). If you try this recipe be sure to tag me over on Instagram - @sophiemleung!

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