Category: Recipes

Chimichurri pork meatballs

Chimichurri Pork Meatballs

Posted on by
Share

These delicious Chimichurri Pork Meatballs are an easy, high-protein midweek hit that will satisfy even the hungriest family members. The lean pork mince and almond flour are more nutritious alternatives.

Servings: 12 | Prep time: 20 minutes | Cooking time: 15 minutes | Cut: pork leg

Ingredients

Meatballs

  • 500g lean pork mince
  • 1/2 cup almond flour
  • 1/2 cup fine bread crumbs
  • 1 egg
  • Salt and pepper
  • Olive oil to fry

Chimichurri sauce

  • 1 small shallot, cut into wedges
  • 3/4 cup flat-leaf parsley leaves
  • 1 fresh oregano leaves
  • 2 garlic cloves
  • 1 1/2 tsp. kosher salt
  • 1 tsp. freshly cracked black pepper
  • 1/2 tsp. red pepper flakes
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar, plus more to taste

Method

Meatballs

  1. Combine the lean pork mince, almond flour, bread crumbs, egg, salt and pepper in a bowl.
  2. Mix well and roll into balls.
  3. Fry in olive oil until crispy.
  4. Serve with Chimichurri sauce.

Chimichurri sauce

  1. In the base of a food processor, combine the shallot, parsley, oregano, garlic cloves, salt, and pepper. Pulse until well combined but still slightly chunky.
  2. Transfer the mixture to a small bowl. Add the olive oil, vinegar, and red pepper flakes. Stir to combine. Store refrigerated in an airtight container for up to two weeks.

Note: makes 1 1/4 cup 

Visit sapork.co.za for more info on pork.

pork

Smoky Kassler Pork and Roasted Veg Salad

Posted on by
Share

This Smoky Kassler Pork and Roasted Veg Salad is a hearty yet refreshing meal perfect for any season.

This dish is a blend of rich flavours of smoked pork steak with the sweet earthiness of roasted butternut and gem squash, tossed with mixed salad leaves, pomegranate seeds, and macadamias and finished with a tangy sun-dried tomato buttermilk dressing.

Makes 4 portions

Cut: Pork shoulder

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

For the salad:

  • 400g smoked Kassler pork steak, cubed
  • 4 cups mixed salad leaves
  • ½ cup deseeded cherries
  • 1½ cups roasted butternut squash, with honey butter
  • 1 gem squash, sliced and toasted, with honey butter
  • Salted and chopped macadamias to taste
  • Pomegranate seeds to garnish
  • Soft goat’s cheese, to taste

For the dressing:

  • ¼ cup buttermilk
  • 1/3 cup sun-dried tomatoes
  • ¼ cup oil (from the sun-dried tomatoes)
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • ¼ cup red wine vinegar
  • Salt and pepper, to taste

Method

  1. Sauté the Kassler pork cubes in a pan until golden.
  2. Prepare the dressing by blending all ingredients until smooth, then chill.
  3. Assemble the salad with leaves, roasted vegetables, pork, cherries, macadamias, and goat’s cheese. Drizzle with the dressing before serving.

Visit sapork.co.za for more info on pork.

 

Brookes Low-Cal Passionquilla

Brookes Low-Cal Passionquilla

Posted on by
Share

Enjoy the flavours of summer with this refreshing Brookes Low-Cal Passionquilla recipe.

Perfect for those hot summer days, Brookes Low-Cal is the perfect beverage partner this season for those seeking a healthier alternative without compromising on flavour. The 6% fruit juice content guarantees the deliciously fruit flavour you all love in your favourite squash drinks and with 95% less sugar in a bottle and low-kilojoules, it’s the healthier choice for anyone who is living with diabetes.

Finding healthier alternatives can be difficult when options are few and you are craving something sweet and refreshing. That’s why Brookes Low-Cal crafted a fruit squash drink, specifically geared to help make healthy choices easier.

Taste more out of life and let’s get living and loving life even more.

Try this excitingly, zesty Passionquilla recipe for a refreshing twist to your summer delights.

INGREDIENTS (per serving)

  • 2 shots of Brookes Low-Cal Passionfruit
  • 1 passionfruit, cut into wedges
  • 1 rosemary sprig
  • 1 can (200ml) soda water
  • Crushed or blended ice

METHOD

  1. Crush ice in a blender and pour into a highball glass or jam jar.
  2. Add the two shots of Brookes Low-Cal Passionfruit.
  3. Top up with soda water and stir.
  4. Add 1 passionfruit wedge.
  5. Add fresh rosemary sprigs to garnish.

BROOKES Low-Cal is a low kilojoule squash drink that comes in a variety of fruity flavours. It’s proudly endorsed by Diabetes South Africa and the Heart and Stroke Foundation. It can be enjoyed by making mocktails or refreshing juice drinks, as part of a diabetic-friendly diet.

Read about how this low-kilojoule drink is perfect for a diabetic-friendly eating plan.

Brookes Low-Cal is available at all leading supermarkets.

Follow us on IG for more exciting recipes and updates: @lowcal_sa

NUTRITIONAL INFO (per serving)

Energy Sugars Fat Salt Saturates
Per  100ml serving <14 kJ <0.2  g <0.1 g <0.1 g <0.1 g
Visit our Local Flavours Recipe Book
Huletts Xylitol Cheesecake

Huletts Xylitol Cheesecake

Posted on by
Share
This delicious Huletts Xylitol Cheesecake is the perfect dessert choice for family gatherings over the festive season. It’s covered with fresh strawberries and blueberries and has a creamy blueberry filling. The added bonus is that the recipe is approved by the GI Foundation of SA and Diabetes SA.

Serving: 16 (1 x 23cm cheesecake)

INGREDIENTS

Crust

  • 200g sugar-free digestive biscuits (1 packet)
  • 60ml (1/4 cup) soft tubs margarine, light, melted

Filling

  • 750g (3 tubs) smooth low-fat cottage cheese
  • 250ml (1 cup) blueberries
  • 45ml (3 Tbsp.) corn flour
  • 15ml (1 Tbsp.) vanilla essence
  • 60ml (1/4 cup) Huletts EquiSweet Xylitol

Topping

  • 15ml (1 Tbsp.) Huletts EquiSweet Xylitol
  • 125ml (1/2 cup or tub) low-fat cottage cheese
  • ½ cup fresh strawberries
  • ½ cup fresh blueberries

METHOD

Crust

  1. Preheat the oven to 160⁰. Grease a 23cm springform tin.
  2. Place the biscuits in a food processor and blend to make crumbs. Mix with the melted margarine.
  3. Press the crumb mix into the base of the tin and place in the refrigerator for 20 minutes.

Filling

  1. Place the low-fat cottage cheese, blueberries, corn flour, vanilla essence and Huletts EquiSweet Xylitol into a food processor and blend together until well combined.
  2. Pour over the base of the chilled crust and bake for 45 minutes or until set.
  3. Remove from the oven and leave to cool completely before placing in the refrigerator for two hours. Gently loosen the tin and remove the cake.

Topping

    1. Carefully stir the Huletts EquiSweet Xylitol into the low-fat cottage cheese and gently spread over the top of the cheesecake.
    2. Decorate the cheesecake with the berries before serving.

NUTRITIONAL INFO (per serving)

Nutrients per serving: One serving or 1/16th of the cheesecake is equivalent to: 1/2 portion starch + ½ portion fruit + 1 portion low-fat dairy/protein.

Energy Protein Carbohydrates Fat Fibre
Per serving   598 kJ  6.9 g 14.2 g 6.2 g 30.7 g
Visit our Local Flavours Recipe Book
Brookes Low-Cal Skinny Lemon Lime Mocktail

Brookes Low-Cal Skinny Lemon Lime Mocktail

Posted on by
Share
How do you make your ordinary family moments into extraordinary moments? With a Brookes Low-Cal Skinny Lemon Lime Mocktail, of course. Imagine the burst of lemon flavour combined with the refreshing zing of lime and the coolness of mint, all without the worry of excess calories or sugar.

INGREDIENTS (per serving)

  • 2 shots of Brookes Low-Cal Lemon Lime
  • 3 fresh lime wedges
  • 4 mint sprigs
  • 1 can/200ml of Roses Soda Water (per serving)
  • Ice

METHOD

  1. Add all the ingredients (except soda water) into a highball glass or a jam jar with ice. Tip: If you’re using jam jars, pop them in the freezer for 15 minutes beforehand to ensure a cooler, more refreshing mocktail or to prevent your ice from melting rapidly on hot days.
  2. Top up the ingredients with the soda water and give it a gentle stir.
  3. Garnish with a slice of lime and a mint sprig for that extra touch of elegance.

There you have it, a tantalising Brookes Low-Cal Skinny Lemon Lime Mocktail that not only tastes divine but also aligns with your health-conscious choices. Serve it and watch as your family enjoys every sip.

So, why settle for ordinary when you can elevate your refreshment game with Brookes Low-Cal? Indulge in the flavours, embrace the health-conscious lifestyle, and make every sip a celebration. Cheers to good taste, good health, and the good times with Brookes Low-Cal, because you deserve nothing less!

Brookes Low-Cal is not just another squash drink; it’s a commitment to your well-being, making it the go-to choice for those living with diabetes or looking to manage their weight. 

Read about how this low-kilojoule drink is perfect for a diabetic-friendly eating plan.

Brookes Low-Cal is available at all leading supermarkets.

Follow us on IG for more exciting recipes and updates: @lowcal_sa

NUTRITIONAL INFO (per serving)

Energy Sugars Fat Salt Saturates
Per  100ml serving <14 kJ <0.2  g <0.1 g <0.1 g <0.1 g
Visit our Local Flavours Recipe Book
Huletts Peach & Berry Breakfast Slice

Huletts Peach & Berry Breakfast Slice

Posted on by
Share
This Huletts Peach & Berry Breakfast Slice is a delicious way to start your day. It’s made with fresh peaches, frozen berries, and oats, and is sweetened with Huletts EquiSweet. This breakfast option is also a good source of fibre and protein, which will help you feel full and satisfied until lunchtime. Plus, the recipe has been approved by the GI Foundation of SA and Diabetes SA.

Serving: 20 x slices

Time: 1 ½ hours

INGREDIENTS

  • 1 Tbsp. baking powder
  • 250ml (1 cup) rolled oats (180g)
  • 125ml (1/2 cup) cake flour (70g)
  • 1 tsp. cinnamon
  • 60ml (1/4cup) soft tubs margarine, light (57.5g)
  • 10 Huletts EquiSweet Classic sachets
  • 2 eggs, lightly beaten
  • 185ml (3/4 cup) low-fat yoghurt/cottage cheese
  • 1 Tbsp. vanilla essence
  • 100g frozen berries (just over ½ cup or 125ml)
  • 1 large peach or nectarine, thinly sliced
  • Optional: extra grilled low-GI fruit for garnishing

METHOD

  1. Preheat oven to 180°C. Line and grease a 20cm x 25cm baking tray.
  2. Combine the flour, baking powder, cinnamon, EquiSweet and oats in a mixing bowl and make a well in the centre.
  3. In a separate bowl, whisk the eggs, yoghurt, vanilla essence and melted margarine until well combined.
  4. Pour the whisked egg and yoghurt mixture into the well in the centre of the dry ingredients and mix into a batter.
  5. Spoon the batter into the greased baking tray, and smooth out into an even layer.
  6. Lay the berries and peach slices on top of the batter.
  7. Bake for 45 minutes.
  8. Cool in the tin for 10 minutes, garnish, slice and enjoy.

NOTES: Can be stored in an airtight container in the fridge for up to four days.

Huletts EquiSweet Classic sachets are ideal for use in hot and cold beverages, cereals or porridge, and for sprinkling over fruit and yoghurt. 1 sachet of Huletts EquiSweet Classic is equivalent in sweetness to 2 teaspoons of sugar, yet contains only 16 kJ, compared to 2 level teaspoons of standard sugar (10g) which contains 170 kJ.

NUTRITIONAL INFO (per slice)

Nutrients per serving: One Huletts Peach & Berry Breakfast Slice slice is equivalent to: 1/2 portion starch and ½ portion fat. GL per serving = 7. GI (calculated) = 54 (low-GI, if a bit of extra low-GI fruit like berries or peach is used for garnishing).

Energy Protein Carbohydrates Fat Fibre
Per serving   288 kJ  2.3 g 7.8 g 2.8 g 0.8 g
Visit our Local Flavours Recipe Book
Huletts Strawberry Ginger Fizz

Huletts Strawberry Ginger Fizz

Posted on by
Share
This Huletts Strawberry Ginger Fizz is the perfect non-alcoholic cocktail. It’s made with fresh strawberries, ginger and Huletts Equisweet Classic Sweetener. The result is sweet and a zesty ginger kick. Plus, the recipe has been approved by the GI Foundation of SA and Diabetes SA.

Serves: 6

Time: 45 minutes

INGREDIENTS

  • 2 sprigs fresh mint
  • 24 (2 cups) fresh medium size strawberries, quartered
  • 6 x Huletts EquiSweet Classic sachets
  • 2 thumb-sized pieces of fresh ginger, peeled and finely grated
  • 500ml water
  • 500ml soda water
  • 2 cups crushed ice
  • 1 fresh lime, sliced

METHOD

  1. Place the Huletts Equisweet, half of the fresh chopped strawberries and 500ml water into a pot on the stove and bring to boil.
  2. Reduce the heat and take the grated ginger and squeeze the juice into the pot. Discard the pith.
  3. Let the strawberry ginger cordial bubble for 10 minutes, stir in the lemon juice.
  4. Remove from the heat and cool. Place in the fridge or freezer to speed up cooling time.
  5. Prepare a jug or pitcher with two cups crushed ice, fresh mint leaves, fresh lime and the remaining fresh strawberries.
  6. Muddle the ice and fresh ingredients together.
  7. Pour in the cooled cordial, top up with soda and serve.

Huletts EquiSweet Classic sachets are ideal for use in hot and cold beverages, cereals or porridge, and for sprinkling over fruit and yoghurt. 1 sachet of Huletts EquiSweet Classic is equivalent in sweetness to 2 teaspoons of sugar, yet contains only 16 kJ, compared to 2 level teaspoons of standard sugar (10g) which contains 170 kJ.

NUTRITIONAL INFO (per glass)

Nutrients per serving: One serving of 310ml (one Willy glass) is equivalent to: ½ portion fruit. GI = 34 (low GI). GL per serving = 1.4.

Energy Protein Carbohydrates Fat
Per serving   105 KJ  0.5 g 4.1 g 0.2 g
Visit our Local Flavours Recipe Book
Truvia® Low-Kilojoule Spoonable Jar Sweetener

Pancakes made with Truvia® Low-Kilojoule Spoonable Jar Sweetener

Posted on by
Share

Introducing Truvia® Sweeteners, a new sugar alternative. Sweeten, bake and measure cup-for-cup like sugar. Truvia® is a plant-based stevia sweetener that you can use like sugar in all your favourite recipes with fewer kilojoules than sugar.

INGREDIENTS

METHOD

  1. In a large bowl, combine the flour, Truvia® Low-Kilojoule Spoonable Jar Sweetener
     baking powder, baking soda and salt in a large-sized bowl.
  2. Make a well in the center of the dry ingredients and pour in the milk, melted butter, vanilla extract and egg.
  3. Whisk together until smooth then set the batter aside and allow to rest.
  4. Heat a lightly oiled frying pan over low-medium heat. Pour or scoop batter into the pan using approximately ¼ cup for each pancake.
  5. When the bubbles begin to appear on the surface, flip with a spatula and cook until golden.
  6. Repeat with remaining batter.

SERVING

  • Sprinkle your warm pancakes with a pinch of Truvia® Low-Kilojoule Spoonable Jar Sweetener and ground cinnamon, then drizzle with fresh lemon juice.

NUTRITIONAL INFO

Serving size: 8 servings

1 pancake = (107 g)

Energy Protein Carbohydrates Fat
Per serving   966 KJ  7 g 34 g  8 g
Visit our Local Flavours Recipe Book
Skinny Crepes

FUTURELIFE® Skinny Crêpes

Posted on by
Share

Discover a nutritious and delicious meal option with FUTURELIFE®  Skinny Crêpes recipe – so easy to make and so full of goodness.

Serving: Makes about 8 crêpes

Ingredients

  • 4 egg whites
  • 1 cup FUTURELIFE® ZERO Smart food™
  • 1/2 cup light coconut milk
  • 1 cup water
  • Pinch of salt
  • 1/2 teaspoon stevia powder
  • Berries to serve

Method

  1. Add all the ingredients to a bowl and gently whisk together until mixed (you may need to add more FUTURELIFE® Zero Smart food™ or more water so that the batter is very runny).
  2. Spray a non-stick pan with some Spray ‘n Cook and when the pan is very hot, spoon a tablespoonful of the batter onto it and flip over after 45 seconds.
  3. Serve with berries.

For more information on the product used in this recipe visit: futurelife.co.za

NUTRITION INFO

Makes about 8 crêpes:

Energy Protein Carbohydrates Fat
Crêpes 361KJ  5g  8g  3g
With 100g Strawberries 483KJ  5g  14g  3g

Classic Tacos

Posted on by
Share

4 servings | Preparation time: 25 to 30 minutes | 11 ingredients

INGREDIENTS

  • 4 corn tortillas or 8 small corn tortillas (<20g carbs per tortilla/per 2 smaller tortillas)
  • 1 Tbsp. avocado oil
  • 500g extra lean beef-/ostrich-/chicken mince
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. cumin
  • 1/2 head green lettuce, small, finely chopped
  • ½ – 1 onion, medium, peeled, finely chopped
  • 2 tomatoes, medium, finely diced
  • 8 Tbsp. Fabulite Fat Free Plain Yoghurt
  • 1 small avocado, mashed

METHOD

Guacamole

  • Mix Fabulite Fat Free Plain Yoghurt with the mashed avocado, finely chopped tomatoes and onions (tomatoes and onions can also be added separately if preferred).

Tortillas and mince

  • Prepare tortillas according to instructions on the package.
  • Heat a large skillet over medium heat. Add the avocado oil and your choice of mince, stirring to break it up as it cooks. Add the onion powder, garlic powder, salt and cumin to the pan. Once the mince is cooked through, remove from heat.

Serving

  • Add the lettuce to the centre of each tortilla, then top with mince.
  • Top the filled tacos with the guacamole mixture (divide between the tacos which equals to about three Tbsp. per serving).
  • Fold the taco in half and enjoy immediately.

Notes

  • More toppings: low-fat salsa, olives, red onions, cilantro or roasted corn (less than 1 Tbsp.).
  • Vegan or vegetarian: use lentils instead of mince.

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

NUTRITION INFO

Energy Protein Carbohydrates Fat
Per serving 1709KJ  34,5g  27g  16,5g

LIKE THIS? ------------------------------------------------

SUBSCRIBE to our FREE Diabetes Focus Newsletter.