Category: Winter Recipes

Chimichurri pork meatballs

Chimichurri Pork Meatballs

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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.

Skinny Crepes

FUTURELIFE® Skinny Crêpes

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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 foodâ„¢
  • 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

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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

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Chicken, Chilli and White Bean Soup

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Makes 6 servings
Preparation time: 10 – 15minutes 
Cooking time: 40 minutes

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1 SPAR Freshline onion, medium, chopped
  • 1 SPAR Freshline jalapeño chilli pepper (seeded and chopped)
  • 1 SPAR Freshline red bell pepper (chopped)
  • 2 SPAR Freshline garlic cloves, minced
  • 1 ½ tsp cumin
  • 1 Tbs chilli flakes (medium spicy) (adjust to your sensitivity to spicy foods)
  • ½ tsp Sea salt
  • 3 cups prepared Ina Paarman Chicken Stock (divided) (1 tsp powder to 1 cup boiling water)
  • 3 cups white kidney beans (SPAR canned Cannellini Beans, drained and rinsed)
  • 600g SPAR Select Chicken Thighs – remove skin before cooking (The bones can be removed during the cooking process when shredding the chicken)
  • 1 cup chopped SPAR Freshline broccoli (fresh or frozen)
  • ½ cup SPAR Freshline coriander (chopped)
  • Additional water
  • 1 SPAR Freshline lime, sliced in wedges 

Method

  1. Heat oil in a large pot with a lid over medium-high heat. Add onion, jalapeño and bell pepper and cook for about 5 minutes or until onion is soft. Add garlic, cumin, chilli flakes and salt and cook for another minute until fragrant. If it starts to turn brown or burn, add a little water. 
  2. While vegetables are cooking, add a third of the stock and half of the beans to a food processor, or blend using a hand blender to puree the beans. 
  3. Add the remaining stock and pureed beans to the pot and stir to combine. Place the chicken pieces in the pot, cover with lid and reduce heat to medium-low. Cook at a gentle boil for 20 – 25 minutes, or until chicken is cooked through. 
  4. Remove the cooked chicken thighs from the pot and carefully shred the chicken with two forks or chop it finely. Return the chicken and any juices back to the pot with the remaining beans, broccoli, and coriander. 
  5. Stir to combine and season with additional salt if needed. 
  6. Allow soup to cook for an additional 5 – 10 minutes. 
  7. Add additional water if needed. 
  8. Divide the soup into bowls and serve with a lime wedge. 
  9. Enjoy!

Additional notes:

  • Leftovers – Refrigerate in airtight container for up to 3 days. Freeze for up to 3 months. 
  • No chicken thighs – Use chicken breasts instead.
  • Vegetarian – Omit the chicken and use extra beans (this will increase the carbohydrate). 
  • 1 serving is equal to approximately one cup of chilli soup.

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Tasty-Tzatziki-Roll-Ups

Albany Bread-A-Betix Tasty Tzatziki Roll Ups

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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.
Smashing-Good-Chickpea-Chow

Albany Bread-A-Betix Smashing Good Chickpea Chow

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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

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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.