Albany Bread-A-Betix Tasty Tzatziki Roll Ups

INGREDIENTS

  • 3 slices Albany Bread-A-Betix Low G.I. White
  • 60ml yogurt
  • 1/8 grated cucumber
  • Mint leaves, chopped
  • 5ml lemon juice
  • 2.5ml chopped garlic
  • 1 large zucchini, sliced lengthways and grilled
  • Fresh chopped Italian parsley
  • Shredded crisp lettuce
  • Drizzle of olive oil
  • 5ml lemon zest
  • Seasoning to taste

METHOD

  1. Thinly slice zucchini lengthwise.
  2. Grill zucchini ribbons on a medium heat and drizzle with a little olive oil.
  3. To make the tzatziki – mix the yogurt, cucumber, garlic, chopped mint leaves, and lemon juice together.
  4. Place lettuce on each slice of bread, top with tzatziki and then the zucchini.
  5. Roll up each slice of bread into a cone and wrap with greaseproof paper.
  6. Drizzle with olive oil and lemon zest.

Albany Bread-A-Betix Smashing Good Chickpea Chow

INGREDIENTS

  • 2 slices Albany Bread-A-Betix Low GI Seeded Brown Bread
  • Butter lettuce
  • 80ml chickpeas, smashed with a fork
  • 30ml tahini
  • ½ avocado, sliced 

METHOD

  1. Lay the lettuce on top of 1 slice of bread.
  2. Top with smashed chickpeas, and drizzle with tahini.
  3. Lay the sliced avo on top of the chickpeas.
  4. Top with the second slice of bread and chow down!

Albany Bread-A-Betix Soy Much Energy Steak Sarm

INGREDIENTS

  • 2 slices Albany Bread-A-Betix Low GI Wholewheat Brown Bread
  • Beef strips
  • 30ml light Soy sauce
  • 10ml oil
  • 4-6 slices tomato
  • 15ml Dijon mustard
  • Handful of baby spinach leaves

METHOD

  1. Fry the beef strips in oil over a high heat. Once cooked, pour the light Soy sauce into the pan and cook for a further minute.
  2. Spread the Dijon mustard onto both slices of bread.
  3. Lay four of the tomato slices on one of the slices of bread.
  4. Top with beef strips and cover with second slice of bread.
  5. Pop the sarm on a heated pan and toast until outside of bread is golden. Remove from heat and fill with fresh baby spinach.
  6. Slice and skewer to serve.

FUTURELIFE® ZERO Smart food™ with berries and nuts

Ingredients

  • 4 Tbsp. (40g) FUTURELIFE® ZERO Smart food™
  • 100 ml cup warm water
  • ¼ cup warm milk (optional)
  • 1 Tbsp. dried berries e.g. goji berries
  • 1 Tbsp. chopped nuts e.g. almond

Method

  1. Cover the FUTURELIFE® ZERO Smart food™ with warm water, mix until combined.
  2. Sprinkle over raisins and nuts.
  3. Add milk (optional).

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


Warm FUTURELIFE® HIGH PROTEIN Smart food™ Chocolate Drink

Ingredients

  • 25g (1/4 cup) FUTURELIFE® HIGH PROTEIN Smart food™ chocolate flavour
  • ¾ cup warm low fat milk
  • ½ cup boiled water
  • 1 teaspoon cocoa

Method

  1. Blend together until smooth and enjoy immediately with your feet up under a blanket.

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


FUTURELIFE® Smart Bread™ pudding with spinach and mushrooms

Ingredients

  • 4 slices FUTURELIFE® Smart Bread
  • 1 cup mushrooms, sliced
  • 2 cups low-fat milk
  • ½ cup gruyère cheese, grated
  • ¼ cup parmesan cheese, grated
  • 1 bunch spinach, stemmed and washed thoroughly in two changes of water (more if necessary)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves, coarsely chopped
  • 1 – 2 garlic cloves (optional)
  • Salt and freshly ground pepper
  • 4 eggs
  • Spray’n Cook

Method

  1. Bring a medium or large pot of water to boil, salt generously and add the spinach.
  2. Cook 2 to 3 minutes, until tender but still colourful.
  3. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
  4. If using garlic, cut one of the garlic cloves in half and rub the slices of FUTURELIFE®Smart Breadwith the cut side. Then mince all the garlic. Cut the FUTURELIFE®Smart Bread into 2cm squares.
  5. Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the spinach, toss together and remove from the heat.
  6. Preheat the oven to 180°C. Spray’n Cook a large oven-proof dish, soufflé dish or gratin. In a large bowl, combine the FUTURELIFE®Smart Bread cubes, the mushrooms and spinach, and the two cheeses and toss together. Transfer to the prepared baking dish.
  7. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the FUTURELIFE®Smart Bread Let sit for 5 to 10 minutes before baking so that the FUTURELIFE® Smart Bread can absorb some of the liquid.
  8. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

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


The ultimate salad sandwich

Serves 4

Ingredients

Beetroot Tzatziki

  • ½ cup plain yoghurt
  • 1 tsp dill, chopped
  • 1 Tbsp. mint, chopped
  • 2 Tbsp. horseradish
  • 1 loaf dumpy, low-GI, wholegrain, seeded bread
  • 1 tub hummus

Filling

  • 1 tin chickpeas, drained and rinsed
  • 2 large carrot, peeled and shredded
  • 2 large baby marrows, grated
  • 1 small red cabbage, chopped
  • 1 small beetroot, grated
  • 1 handful radishes, shredded
  • 1 avocado, sliced

Method

  1. Mix tzatziki ingredients together and season.
  2. Place four slices of bread on a board and spread the bread with tzatziki.
  3. Divide the filling equally between the sandwiches and spread the leftover bread slices with hummus.
  4. Sandwich, slice and pack into lunch boxes.

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.


Mini chicken kebabs with a quick peanut sauce

Serves 4

Ingredients

  • 4 chicken breast fillets, chopped into bite-sized pieces
  • 60 ml freshly squeezed lemon juice
  • 1 dash of salt and milled pepper
  • 6 wooden skewers, soaked

Sauce

  • 125 ml coconut milk
  • 60 ml smooth sugar-free peanut butter
  • 30 ml red curry paste
  • 45 ml soy sauce

Method

  1. Thread 3 – 4 cubes of chicken onto the top end of each skewer.
  2. Grill, braai or cook in a smoking hot pan until done.
  3. Heat sauce ingredients together and stir until smooth.
  4. Cool sauce and pour over chicken skewers, ready to be packed for lunch.

 


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.