Ostrich, vegetable & cashew stir-fry

Makes 4 servings
Preparation time: 10 – 15 minutes 
Cooking time: 30 – 35 minutes


INGREDIENTS

  • 400g SPAR *Ostrich Prime Steaks/SPAR Ostrich Strips can also be used (which will then not need to be sliced in step 9)
  • 2 Tbs SPAR Extra Virgin olive oil
  • 2 Tbs Vital Soy sauce (or any other low sodium alternative)
  • 1 Tbs Raw Honey
  • 1 Tbs SPAR Freshline Ginger, grated
  • 1 Tbs SPAR Apple Cider Vinegar/Lemon Juice
  • 1 tsp Ina Paarman Garlic & Herb Spices
  • ¾ cup quinoa
  • 1 ½ cups water
  • ½ SPAR Freshline Onion, diced
  • 2 SPAR Freshline Garlic Cloves, minced
  • ¼ punnet (65-70g) SPAR Freshline Mushrooms, sliced
  • ½ SPAR Freshline Yellow Pepper, diced
  • ½ SPAR Freshline Red Pepper, diced
  • 6 SPAR Freshline Spring Onions, chopped (and extra for garnish)
  • 2 cups SPAR Freshline Broccoli, cut into smaller florets
  • 2 handfuls of SPAR Freshline Baby Spinach
  • 50g *cashew nuts (can be roasted but limit the addition of salt)
  • Sea Salt and Black Pepper (to taste)

METHOD

  1. For the marinade: Mix together the olive oil, soy sauce, honey, ginger, apple cider vinegar/lemon juice and spices in a small bowl.
  2. Put the *Ostrich steaks in the marinade. Cover completely with the marinade and marinade for 20 min or longer.
  3. Meanwhile, add the quinoa and water to a medium sized pot. Heat on high until it reaches a boil. Once boiling, cover and reduce to simmer for 12-15 minutes. Once all liquid is absorbed, remove the cooked quinoa from heat, fluff with a fork and set aside.
  4. While waiting for the meat to marinade and the quinoa to cook, steam broccoli until bright green (5 min). Do not overcook as this reduces the nutritional value
  5. Once the steaks have finished marinading, heat a wok or large frying pan. Put the steaks in the hot pan and quickly cook on both sides till brown but not cooked through (2 minutes per side). Now add a little of the marinade to the meat in the pan, cover with a lid and cook for 5 min. Remove the steaks from the pan and let rest on a plate while leaving the rest of the juices from the steaks in the pan.
  6. Add the onions and garlic to the pan with meat juices in. Stir-fry till just brown and then add the mushrooms. Stir-fry for another 1-2 minutes then add the peppers and stir-fry till browned. Top with the spring onions. Little bit of water can be added to the pan if the vegetables start to burn.
  7. Next add the steamed broccoli florets and cook till broccoli IS crisped (1-2 minutes).
  8. Meanwhile, slice the steak into thin strips and add to the stir-fried vegetables together with any juices that is left on the plate that it rested in and was sliced in.
  9. Add the baby spinach and the remaining marinade and put the lid on for 2-3 minutes so the dish is heated through, but the meat is not over-cooked. Remove from the heat
  10. Divide the quinoa in 4 serving bowls and top with the stir-fry mixture.
  11. Lastly garnish with the spring onions and the *cashew nuts.
  12. Flavour with salt and pepper and serve.

Additional notes:

*Chicken breast can also be used as an alternative to the ostrich meat. The chicken breasts should be sliced into strips at the beginning before marinading and extra lemon juice can be added to the marinade

*Allergic to nuts, replace the cashew nuts with sesame seeds.

This recipe is brought to you by:

Suganon Banana Crumpets

Ingredients

  • 2 large eggs
  • 2 ripe bananas
  • 4 tbsp self-raising flour
  • 1 tbsp Suganon Xylitol
  • ½ tsp Vanilla Essence
  • Splash of coconut oil for frying

Method

  1. Mash ripe banana in a bowl and mix thoroughly with the remaining ingredients.
  2. Heat coconut oil in a frying pan on high heat. Spoon the remaining ingredients batter onto the pan, cook until bubbles form then flip and cook until browned and fresh berries.
  3. Serve with your choice of toppings, like cinnamon or honey.

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

Visit shapesuganon.co.za


Adcock Ingram Healthcare (Pty) Ltd. Reg. no. 2007/019928/07. Private Bag X69, Bryanston, 2021, 1 New Road, Erand Gardens, Midrand. www.adcock.com
Customer Care: 0860ADCOCK/232625


Suganon Peanut Buttery Biscuits

These delicious Peanut Buttery Biscuits are made with sugar-free Suganon Xylitol and are so simple to make.

Ingredients

  • ½ cup almond flour
  • ¼ cup Suganon Xylitol
  • ½ t baking soda
  • ½ t Himalayan rock salt
  • 1 egg
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • 1/3 cup unsweetened peanut butter
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 180°C.
  2. In a large mixing bowl, combine almond flour, Xylitol, baking soda and salt together.
  3. In a separate bowl, beat the egg, peanut butter and vanilla together.
  4. Combine the wet and dry ingredients until thoroughly mixed then roll into balls, approximately 8-10.
  5. Lay the balls out on a baking sheet lined with parchment paper, lightly flattening each one down with a fork.
  6. Bake for 10-12 minutes, then allow biscuits to cool and harden.

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

Visit shapesuganon.co.za


Adcock Ingram Healthcare (Pty) Ltd. Reg. no. 2007/019928/07. Private Bag X69, Bryanston, 2021, 1 New Road, Erand Gardens, Midrand. www.adcock.com
Customer Care: 0860ADCOCK/232625


Suganon Xylitol Churro Pancakes

Try these low-carb pancakes made with sugar-free Suganon Xylitol.

Ingredients

  • 1 ½ cups flour
  • 1 ½ tsp. baking powder
  • 2 tbsp. Suganon Xylitol sweetener
  • 1 tsp. cinnamon powder
  • 2 tbsp. vegetable oil
  • 1 ½ cups milk
  • 1 egg

Coating

  • ½ cup Suganon Xylitol sweetener
  • 3 tsp. cinnamon powder
  • ¼ cup melted butter

Method

  1. In a medium sized bowl, whisk together flour, baking powder, cinnamon powder and Suganon Xylitol sweetener.
  2. Add in milk, egg and vegetable oil and whisk until combined.
  3. Once combined, set aside and warm a skillet or pan with butter or coconut oil.
  4. Fry your pancakes until both sides are golden brown.
  5. When the pancakes are done, combine the Suganon Xylitol sweetener and cinnamon powder.
  6. Brush both sides of the pancakes with the melted butter, and then coat in the Suganon cinnamon powder.
  7. Once they are all done, enjoy warm.

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

For references visit www.shapesuganon.co.za/references


Adcock Ingram Healthcare (Pty) Ltd. Reg. no. 2007/019928/07. Private Bag X69, Bryanston, 2021, 1 New Road, Erand Gardens, Midrand. www.adcock.com
Customer Care: 0860ADCOCK/232625
2021110510165219


Fabulite™ Cauliflower “Potato” Salad

Cauliflower has, over recent years, become a superhero in low carb diets. Its versatility allows it to replace many refined carbohydrates, such as rice, potato and even pizza bases! This recipe substitutes cauliflower for potato for an equally delicious non-potato potato salad. We have also replaced mayonnaise with Fabulite™ yoghurt, demonstrating how easy it is to make healthy options fabulous and yummy!


Ingredients

  • 500g cauliflower
  • 6 tbsp Fabulite™ plain yoghurt
  • 1 tbsp wholegrain mustard
  • 2 garlic cloves, crushed
  • 1 tbsp garlic powder
  • A pinch of sea salt and black pepper
  • A few slices of smoked turkey, cut into strips
  • 1 handful of chives, chopped
  • 1 red onion, diced

Method

  1. Steam cauliflower using your preferred method until just tender.
  2. Drain and put in a large bowl.
  3. Add Fabulite™ yoghurt to the cauliflower and mix well.
  4. Add smoked turkey and red onion on top of the cauliflower mixture, then add the salt, pepper, garlic powder and mustard.
  5. Top with fresh chives and serve.

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


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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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Albany boiled egg sriracha mayonnaise sarmie

INGREDIENTS

  • 2 slices Albany Low GI Wholewheat Bread
  • ¼ Small Avo (30g)
  • 2 Large boiled eggs (100g)
  • 10ml sriracha
  • 15ml mayonnaise
  • 45ml Low Fat Plain Yoghurt
  • Juice of ½ a Fresh Lemon
  • 15g Parsley
  • Black pepper
  • Handful of fresh rocket leaves (25g)

METHOD

  1. Spread mashed avo on both slices of bread
  2. Chop one boiled egg (keeping the other aside for the sarmie), stir together with the sriracha, yogurt, lemon juice, parsley and mayonnaise, season with black pepper
  3. Slice the remaining egg in quarters, place the quarters of boiled egg on the mashed avo
  4. Then fill with the sriracha egg mayo mix and scatter with fresh rocket leaves
  5. Top with the remaining slice of bread spread with mashed avo.

Nutritional Information for the recipe (per serving):

Energy (kJ) Protein (g) Carbohydrates (g) Added Sugars (g) Dietary Fibre (g)
2440 26.6 47.7 0.9 9.5
Total Fat (g) Saturated Fat (g) Monounsaturated Fat (g) Polyunsaturated Fat (g) Sodium (mg)
30 7.5 11.5 8.4 814

Fabulite™ Seafood Cakes

Fish and shellfish are a fantastic source of high-quality protein. They are also low in saturated fat and contain essential omega 3 fatty acids. This recipe also includes macadamia nuts, another source of healthy fats. However, if you’d prefer, you can leave them out.


Ingredients

  • 500g uncooked king prawns
  • 400g boneless fish fillets
  • 100g roasted macadamias, finely chopped
  • ½ small onion, finely chopped
  • 1 tbsp green curry paste
  • 2 tbsp lemon juice
  • 1 tbsp macadamia or olive oil
  • ½ cup Fabulite™ plain yoghurt
  • 1 ½ tbsp chopped mint

Method

  1. Peel and devein the prawns. Chop the prawns and fish roughly. Combine in a food processor and blend until roughly chopped.
  2. Add the macadamia nuts, onion, curry paste, and lemon juice to the fish mixture. Press the mixture together, then divide into eight balls rolled into patties.
  3. Heat the oil in a non-stick frying pan. Add four of the patties and cook on medium heat for a minute on each side or until just cooked through. Repeat with the remaining patties.
  4. Serve with combined Fabulite™ yoghurt and mint.

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


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