Category: Spring Recipes

Albany Bread-A-Betix Omega MEGA Muncher

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INGREDIENTS

  • 1-2 slices Albany Bread-A-Betix Low GI Wholewheat Brown Bread
  • Zest and juice of Ā½ lemon
  • 80ml cottage cheese
  • 5ml dill chopped + extra for garnish
  • 1 spring onion, chopped
  • Sliced red onion
  • Smoked mackerel fillet

METHOD

  1. 1. First create the lemon cottage cheese by mixing together lemon juice, zest, cottage cheese and chopped dill.
    2. Spread mixture onto 1 slice of bread.
    3. Layer on the sliced red onion.
    4. Flake the mackerel fillet and place on top.
    5. Garnish with spring onion and dill.
    6. You can close up your sarm with another slice of bread if desired!

Albany Bread-A-Betix Do The Salsa!

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INGREDIENTS

  • 2 slices Albany Bread-A-Betix Low GI Wholewheat Brown Bread, toasted
  • 1 avocado
  • 15ml lemon juice
  • Corn (fresh or tinned)
  • Fresh coriander
  • For the salsa:
  • 15ml chopped coriander
  • Ā½ red onion
  • 1 tomato
  • A squeeze of lemon juice

METHOD

  1. First, make the salsa by mixing finely diced red onion and tomato together.
  2. Stir in chopped coriander and lemon juice.
  3. Next up ā€“ smashed avocado! Mash the avo with lemon juice.
  4. Time to assemble. First spread the smashed avo on the bread.
  5. Top with corn and red onion salsa, and garnish with fresh coriander.

FUTURELIFEĀ® Smart foodā„¢ with Strawberries and a yoghurt topping

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Ingredients

  • 50 g or Ā½ cup FUTURELIFEĀ® Smart foodā„¢
  • 125ml of warm water or low fat milk (or more to get your preferred consistency)
  • 1 – 2 tbsp. low fat plain yoghurt
  • 1 ā€“ 2 sliced strawberries
  • 1 tsp of shaved coconut flakes (optional)

Method

  1. Add your FUTURELIFEĀ® Smart foodā„¢ and milk to a bowl and mix well.
  2. Top with yoghurt, sliced strawberries and coconut shavings.

For more information on the product used in this recipe visit: http://futurelife.co.za/product/futurelife-high-energy-smart-food/

FUTURELIFEĀ® ZERO Smart foodā„¢ TROPICAL BREEZE SMOOTHIE

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Ingredients

  • 2 passion fruit (granadilla)
  • 125ml skim milk
  • 125ml water
  • 3 tablespoons FUTURELIFEĀ®ZeroĀ Smart foodā„¢
  • 4 ice cubes

Method

  1. Add all the ingredients to your blender and blend together on full power until smooth. Serve and enjoy.

Serves 1Ā ā€“ meal
Serves 2Ā ā€“ snack

For more information on the product used in this recipe visit: http://futurelife.co.za/product/futurelife-zero-smart-food/

FUTURELIFEĀ® Smart Fibreā„¢ 2in1 goes nuts

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Makes: 1 serving

Ingredients

  • Ā½ cup FUTURELIFEĀ® Smart Fibreā„¢ 2in1
  • 1 cup low-fat milk or Ā½ cup low fat plain unsweetened yoghurt
  • 3 pecan nuts
  • 1 tablespoon almond flakes
  • 1 teaspoon sunflower seeds
  • 1 teaspoon pumpkin seeds (or any seeds of your choice)
  • 1 sachet HOWARUĀ® Premium Probiotics

Method

  1. Add all the ingredients into one bowl, sprinkle over the nuts and seeds.
  2. Enjoy a bowl filled with, prebiotics, probiotics and omegas. The perfect way to start your day!

For more information on the product used in this recipe visit: http://futurelife.co.za/product/smart-fibre/

Quinoa Loaf

Quinoa Loaf

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Suganon is a range of great tasting sugar alternatives to help you maintain a healthier lifestyle.

Range endorsed by:
ā€¢ Diabetes SA
ā€¢ GI Foundation Ā Ā 

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Ingredients

  • 300g whole uncooked quinoa (soaked in plenty of cold water overnight in the fridge)
  • 60g chia seeds (soaked in Ā½ cup water until gel-like overnight, stirring a few times in the beginning)
  • Ā½ cup water
  • 60ml olive oil
  • Ā½ t bicarbonate of soda
  • Ā½ t Himalayan rock salt
  • Ā½ T Suganon Xylitol
  • Juice from Ā½ lemon

Method

  1. Preheat oven to 160Ā° Celsius.
  2. Drain quinoa and rinse thoroughly.
  3. PlaceĀ the quinoa into a food processor followed by chia gel, water, olive oil, bicarb soda, salt, Suganon Xylitol and lemon juice. MixĀ for 3 minutes.
  4. The batter should be fairly thick with some whole quinoa still left in the mix.
  5. Spoon mixture into a loaf tin lined with baking paper.
  6. BakeĀ for 1 Ā½ hours or until bread is firm to touch and bounces back when pressed with your fingers.
  7. Remove from the oven and cool for 30 minutes in the tin, then remove it and cool completely before eating.

Popular sugar substitute in cooking and baking

Click here to read more about Suganon.

Suganon is a product of:Ā Adcock Ingram Limited. Reg. No. 1949/034385/06. Private Bag X69, Bryanston, 2021, South Africa. Tel. +27 11 635 0000

Beetroot, naartjie and pumpkin seed salad

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Serves 4

Ingredients

  • 60 ml olive oil
  • 45 ml white balsamic vinegar
  • 2 tbs chopped fresh thyme
  • 1 red chilli, deseeded and finely chopped
  • 1 dash of salt
  • 5 small beetroots, scrubbed clean and chopped into wedges
  • 4 naartjies, segmented
  • 2 discs reduced fat feta, crumbled
  • 120 grams baby spinach leaves
  • 60 ml pumpkin seeds, toasted
  • 1 cup onion sprouts

METHOD

  1. Preheat oven to 200Ā°C.
  2. Toss beetroots on a baking tray with olive oil and seasoning.
  3. Roast until tender, about 40 minutes.
  4. Toss halloumi with beetroots, hazelnuts and rosemary.
  5. Roast for 5 minutes or until cheese is golden.
  6. Arrange beetroots and halloumi on a platter.
  7. Pile spinach on top.
  8. Whisk dressing ingredients together.
  9. Drizzle dressing over salad and serve.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition andĀ health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.

Mediterranean style wraps

Mediterranean-style wraps

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This is a great way to use leftover roasted vegetables. They make a healthy and tasty addition to a work lunchbox.Ā Serves 4

Ingredients

  • 1 tub of reduced-fat hummus
  • 4Ā  soft wholewheat tortillas
  • 2 discs reduced-fat feta
  • 2 cups leftover roasted vegetables
  • 1 tbs basil pesto
  • 1 tbs plain low-fat yoghurt

METHOD

  1. Spread hummus onto wraps.
  2. Mix pesto with yoghurt, toss through roasted vegetables and feta and spoon into wraps.
  3. Tightly roll into cylinder shapes.
  4. Slice in half and secure each half with a toothpick before packing into lunchbox.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition andĀ health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.

Crustless baby marrow mint quiches

Crustless baby marrow and mint quiches

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These can be eaten hot or cold, and make for a great packed lunch.Ā Serves 4

Ingredients

  • 300 grams baby marrows
  • 1 bunch spring onions, chopped
  • 1 handful mint
  • 2Ā  garlic cloves, chopped
  • zest of 1 lemon
  • 400 grams ricotta cheese
  • 125 ml Parmesan cheese
  • 1 dash salt and milled pepper, to taste
  • 3 extra large eggs, beaten

METHOD

  1. Shred baby marrows.
  2. Toss together baby marrows, chopped spring onions, chopped mint, chopped garlic cloves, zest of lemon, ricotta cheese and grated Parmesan cheese. Season well.
  3. Stir beaten eggs through mixture and pour into 4 or 5 small ramekins.
  4. Bake at 180Ā°C for 20-25 minutes or until set.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition andĀ health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.