Fabulite™ Vegetable Curry

A vegetable curry that’s quick and easy.


Ingredients

  • 1 cup cooked basmati rice
  • 2 cups cooked chickpeas
  • 2 cups vegetable stock
  • 1 tspn curry powder
  • ¼ cup Fabulite™ plain yoghurt
  • 2 tspn fresh parsley for garnish

Method

  1. Add the vegetable stock and curry powder to the pot of chickpeas.
  2. Let it simmer for 10 mins and add your Fabulite plain yoghurt.
  3. Dish rice and chickpea curry on a plate and enjoy.

For more information please visits www.lactalis.co.za


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FUTURELIFE® Smart food™ Banana and Chocolate smoothie

Ingredients

  • 1 small frozen banana
  • 2 Tbsp. cacao powder
  • ½ cup milk or dairy alternative such as soy / almond milk
  • ½ cup of water
  • 2 Tbsp. chia seed
  • ¼ – ½ teaspoon cinnamon
  • 25 g FUTURELIFE® Smart food™ Original or Chocolate
  • Few blocks of ice (optional)

Method

  1. Blend all ingredients in a high speed blender until smooth.
  2. Adjust sweetness by adding xylitol, stevia or another artificial sweetener to taste.
  3. Enjoy cold and immediately.

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


FUTURELIFE® Smart Oats® open ham and cottage cheese scones

Ingredients

  • 1 ¾ cups whole wheat flour
  • 1 cup Original FUTURELIFE® Smart Oats®
  • 4 tsp. baking powder
  • A pinch of Salt
  • 2 Tbsp. butter
  • 180 ml low fat milk
  • 1 Egg
  • 100 gram chopped ham (can be changed to bacon, smoked salmon etc.)
  • 1 Tbsp. Robinsons Veggie Seasoning.
  • Chunky Cottage Cheese

Method

  1. Preheat your oven to 200ºC. Then combine the flour and FUTURELIFE® Smart Oats® with the baking powder and salt.
  2. Then add in the butter and mix it into the flour mixture using your hands. You should end up with a slightly more crumbly, but still floury consistency.
  3. Next whisk the egg and combine it with your milk. Then gradually mix this in with your butter and flour mixture using a flat bladed knife or a pastry blender. Make sure not to over work your dough. Mix in your Chopped Ham and Veggie Seasoning.
  4. Scoop dough into a muffin tray. Scoop 1 tsp of Cottage Cheese into a little well made with your finger into each muffin. Sprinkle with Veggie Seasoning.
  5. Brush the top with a bit of milk with a pastry brush, pop them into the oven and leave them to bake for 20 minutes or until golden brown.

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


FUTURELIFE® Smart Bread™ casserole muffins with ham and cheddar cheese

Ingredients

  • 3 – 4 slices FUTURELIFE® Smart Bread™
  • 8 eggs
  • 1 cup cheddar cheese, grated
  • 1 cup low fat milk
  • 3 – 4 slices deli ham
  • 2 teaspoons ground mustard
  • ½ teaspoon ground pepper
  • Dried parsley

Method

  1. Preheat oven to 200°C. Grease muffin tins well.
  2. Tear the bread into small pieces and place FUTURELIFE® Smart Bread™ pieces evenly in muffin tins until they come about ⅔ of the way up the tin.
  3. Sprinkle ham pieces and grated cheese evenly in each tin.
  4. Whisk together eggs, milk, ground mustard, and pepper.
  5. Pour egg mixture evenly in each muffin tin.
  6. Sprinkle a little dried Parsley on the top of each one.
  7. Bake for 15-20 minutes or until golden brown on top and cooked through the middle.

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


Warm beetroot, chicken and barley salad

A hearty meal packed with fibre. Serves 4

Ingredients

  • 2 cups (500ml) pearl barley
  • 6 medium PnP beetroots, trimmed
  • 2 Tbsp. (30ml) lemon juice
  • 1 tsp. (5ml) lemon zest
  • 2 Tbsp. (30ml) PnP mayonnaise
  • 1 tsp. (5ml) Dijon mustard
  • ¼ cup (60ml) PnP canola oil
  • 2 Tbsp. (30ml) fresh parsley, chopped
  • Milled pepper
  • ½ PnP roast chicken, shredded
  • 200g PnP green beans, trimmed and blanched

METHOD

  1. Place barley in a large pot and cover with 4 cups (1L) water.
  2. Bring to a boil.
  3. Cook until tender (about 25-30 minutes).
  4. Rinse with cold water and drain. Set aside.
  5. Boil beetroots in lightly salted water until tender (about 30 minutes).
  6. Peel and slice into eighths.
  7. Whisk lemon juice, zest, mayo, mustard and oil in a medium bowl until emulsified.
  8. Add parsley and season with pepper.
  9. Toss together barley, chicken, green beans and dressing, top with beetroot, 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 and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.


Moroccan beef and lentil stew

A fantastic belly warmer.  Serves 4

Ingredients

  • A glug of PnP canola oil
  • 500g PnP stewing beef, cut into small chunks
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 2 tsp. (10ml) PnP turmeric
  • 1 Tbsp. (15ml) PnP paprika
  • 1 Tbsp. (15ml) ground cumin
  • 1 stick cinnamon
  • 1 can (400g) tomatoes
  • 2 cups (500ml) PnP beef stock
  • Salt and milled pepper
  • ½ packet (250g) dried lentils
  • Coriander, chopped, for serving

METHOD

  1. Heat oil in a heavy-based casserole dish.
  2. Fry beef until browned.
  3. Add onion and fry until golden.
  4. Add garlic and spices and fry for 2 minutes.
  5. Add tomatoes and stock and simmer for an hour, or until beef is tender.
  6. Season and stir through lentils.
  7. Cook for 30 minutes.
  8. Serve scattered with coriander.

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 and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.


Blackened chicken and legume tabbouleh

Double up, as this salad tastes even better the following day.  Serves 4 – 6

Ingredients

  • 2 (about 300g) PnP chicken breast fillets
  • 1/3 cup (80ml) olive oil
  • Salt and milled pepper
  • ½ can (200g) chickpeas, drained and rinsed
  • ½ can (200g) PnP lentils, drained and rinsed
  • 6 tomatoes, quartered
  • 6 PnP spring onions, sliced
  • 2 cups (500ml) PnP flat-leaf parsley, finely chopped
  • ½ cup (125ml) PnP mint, finely chopped
  • 1 tsp. (5ml) ground cumin
  • 1 tsp. (5ml) PnP ground coriander
  • Pinch of cinnamon
  • Juice (60ml) and zest of 1 large lemon

METHOD

  1. Butterfly chicken breasts and brush with 4 tsp. (20ml) olive oil. Season.
  2. Heat a griddle pan and fry chicken until slightly charred and cooked through. Set aside.
  3. Drain and rinse the legumes to remove excess sodium.
  4. Toss chickpeas, lentils, vegetables and herbs together and marinate for 20 minutes.
  5. Whisk remaining oil, spices, lemon juice and zest together.
  6. Toss dressing through chickpea and lentil mixture.
  7. Serve at room temperature with chicken.

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 and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.


Fishcakes and slaw

A quick, nutritious and easy way to fill up! Serves 4

Ingredients

Fish cakes:

  • ½ cup (125ml) brown lentils
  • 3 PnP spring onions, finely chopped
  • 2 tsp. (10ml) PnP garlic and ginger paste
  • Juice (30ml) and zest of ½ lemon
  • 300g PnP smoked snoek, flaked
  • 2 Tbsp. (15ml) PnP curry powder
  • Salt and milled pepper
  • Flour, for dusting
  • Canola oil, for frying

Slaw:

  • 2 packets (600g) PnP Julienne Trio (shredded beetroot, carrot and butternut)
  • 2-3 Cara or regular oranges, peeled and segmented
  • 1 small PnP red onion, finely sliced
  • 1 packet (20g) PnP coriander, stems removed
  • Lemon juice, to taste
  • 2 Tbsp. (30ml) canola oil
  • 1 tub (175ml) PnP low-fat plain yoghurt, for serving

METHOD

  1. Cook lentils in lightly salted water until just tender. Drain well and allow to cool slightly. Mash lentils roughly.
  2. Mix with spring onions, garlic and ginger paste, lemon juice and zest, smoked snoek, and curry powder, and season. Shape into fishcakes and dust in flour. Shallow-fry in oil until golden and heated through. Drain on kitchen paper.
  3. Toss slaw ingredients together and dress with lemon juice and oil. Season.
  4. Serve fishcakes with slaw and yoghurt.

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 and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.