FUTURELIFE® Skinny Crêpes

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


  • 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


  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


Makes about 8 crêpes:

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

Classic Tacos

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



  • 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.


  • 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.


  • 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


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

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Chicken, Chilli and White Bean Soup

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


  • 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 


  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.

This recipe is brought to you by:

Albany Bread-A-Betix Tasty Tzatziki Roll Ups


  • 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


  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


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


  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


  • 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


  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


  • 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


  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/