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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Albany Bread-A-Betix Omega MEGA Muncher

INGREDIENTS

  • 1-2 slices Albany Bread-A-Betix Low GI Wholewheat Brown Bread
  • Zest and juice of ½ 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!

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
  • ½ 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 – 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.

FUTURELIFE® Smart food™ with Strawberries and a yoghurt topping

Ingredients

  • 50 g or ½ cup FUTURELIFE® Smart food™
  • 125ml of warm water or low fat milk (or more to get your preferred consistency)
  • 1 – 2 tbsp. low fat plain yoghurt
  • 1 – 2 sliced strawberries
  • 1 tsp of shaved coconut flakes (optional)

Method

  1. Add your FUTURELIFE® Smart food™ 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/


FUTURELIFE® ZERO Smart food™ TROPICAL BREEZE SMOOTHIE

Ingredients

  • 2 passion fruit (granadilla)
  • 125ml skim milk
  • 125ml water
  • 3 tablespoons FUTURELIFE®Zero Smart food™
  • 4 ice cubes

Method

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

Serves 1 – meal
Serves 2 – snack


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


FUTURELIFE® Smart Fibre™ 2in1 goes nuts

Makes: 1 serving

Ingredients

  • ½ cup FUTURELIFE® Smart Fibre™ 2in1
  • 1 cup low-fat milk or ½ 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 HOWARU® 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

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

Range endorsed by:
• Diabetes SA
• GI Foundation   

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Ingredients

  • 300g whole uncooked quinoa (soaked in plenty of cold water overnight in the fridge)
  • 60g chia seeds (soaked in ½ cup water until gel-like overnight, stirring a few times in the beginning)
  • ½ cup water
  • 60ml olive oil
  • ½ t bicarbonate of soda
  • ½ t Himalayan rock salt
  • ½ T Suganon Xylitol
  • Juice from ½ lemon

Method

  1. Preheat oven to 160° Celsius.
  2. Drain quinoa and rinse thoroughly.
  3. Place the quinoa into a food processor followed by chia gel, water, olive oil, bicarb soda, salt, Suganon Xylitol and lemon juice. Mix 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. Bake for 1 ½ 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: Adcock Ingram Limited. Reg. No. 1949/034385/06. Private Bag X69, Bryanston, 2021, South Africa. Tel. +27 11 635 0000


Peanut Buttery Biscuits

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

Range endorsed by:
• Diabetes SA
• GI Foundation   

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Ingredients

 

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

Popular sugar substitute in cooking and baking

Click here to read more about Suganon.


Suganon is a product of: 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

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 200°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 and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.