More stories

  • in

    Two-Ingredient Chocolate Mousse

    Butternut squash holds a special place in the seasonal menu, whether blitzed into velvety soups, tossed in salads, or simmered in a curry. But have you ever considered using it in a chocolate mousse? Unorthodox as it may seem, this recipe harnesses the hearty vegetable to craft a decadently dense chocolate mousse that is both delightful and effortlessly prepared. A stroke of culinary ingenuity? We certainly believe so.

    Butternut Benefits

    Opting for butternut squash over high-fat ingredients like butter and cream yields a dessert that not only satisfies the sweet tooth but also contributes to your well-being, steering clear of unhealthy oils and excessive sugar. High in vitamins A and C, butternut squash promotes good eye health and helps to give you that glowing skin we all crave. Furthermore, its fibre-rich composition aids in digestion, correlating with an improved immune system and even mental well-being. You could say we all need one of these yummy chocolate pots. 

    Healthy Chocolate Mousse

    Chloe Morgan

    A dense, rich chocolate mousse that’s super delicious and easy to make!

    Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes mins

    Course Dessert

    Servings 3 servings

    1 Blender1 Saucepan
    300g butternut squash, roughly chopped 150g dark chocolate, melted
    In a medium saucepan, add the butternut squash and cover with water. Place over a medium heat and simmer for 10 minutes or until tender and cooked through. Drain and leave the excess water to evaporate for 5 minutes. Add the butternut squash to a blender along with the melted chocolate, blitz until smooth. Spoon into glasses and refrigerate for 1-2 hours or until set. To serve, sprinkle with cocoa. 

    Keyword butternut, mousse

    This article by Chloe Morgan was first published on Women’s Health UK. More

  • in

    This High-Protein Vegan Salad Will Leave You *So* Satisfied

    Feelings that completely suck: ending a stunner of a TV show with no idea what you’ll do next; breaking a nail and eating a salad that just doesn’t fill you up. We can’t solve for the first two but we’ve just about found a solution to the third pesky problem. A high-protein vegan salad that’ll leave you satisfied AND dreaming about wanting more? Sign. Us. Up. This salad, from chef Kerry Kilpin at Steenberg’s Bistro Sixteen82 restaurant, ticks all the boxes.

    Meet the chef: this recipe is from Chef Kerry Kilpin at Steenberg Hotel & Spa

    The low-down on vegan protein

    If you’re vegan (or committing to meat-free Mondays), know that getting good protein should be the last thing to concern you about your meals. High-protein vegan options exist in abundance. Find them in:

    Lentils

    Tofu

    Quinoa

    Beans

    Edamame

    Peas

    Chia seeds

    Hemp hearts

    Peanut butter

    Hummus

    In this high-protein vegan salad recipe, you’ll find a few good sources of protein, which is a major key for regulating your hormones, boosting satiety and hitting those amino goals.

    READ MORE: 9 High-Protein Vegetables That Will Fill You Up Fast

    Why this salad is actually a game-changer

    You might think of a salad as a side dish, but according to dieticians everywhere, half your plate should consist of vegetables. Think: spinach, broccoli, tomato, butternut… the options are endless. Vegetables contribute not only micronutrients like vitamins and minerals but also boost your satiety so you’re not hungry immediately (thanks to the high fibre content). This high-protein vegan salad also doubles as a meal on its own, thanks to the addition of healthy carbs in the form of barley, so it hits every nutritional need.

    If you do it right, your salad should be filling, nutritious and damn tasty, too. And this salad is far from boring. It’s nutrient-dense, delicious and filling. What could be better?

    READ MORE: 12 Restaurants In Cape Town And Joburg To Satisfy Your Vegan Cravings

    Satisfying High-Protein Vegan Salad

    Kerry Kilpin

    This salad is filling, nutritious and delicious. Here’s how to make it.

    Prep Time 15 minutes minsCook Time 10 minutes mins

    Course Lunch, Main Course, Salad, Side DishCuisine Healthy

    Servings 4

    For the salad bed200 g cooked barley200 g cooked brown lentils150 g baby spinach150 g mixed leaves200 g blanched tender stem broccoli400 g roasted butternut40 g toasted almonds10 g toasted sesame seeds100 g vegan cheese40 ml balsamic syrupfresh lime wedges, for garnishingFor the vegan hummus1 tin chickpeas, liquid drained80 g spinach30 g parsely10 g garlic10 g chilli5 g cumin80 ml olive oil1 fresh lemon, juicedsalt and pepper, to tasteFor the herb dressing30 g parsely20 g mint2 Tbsp Dijon mustard10 g brown sugar10 ml red wine vinegar10 ml water100 ml olive oilPinch of salt
    Make the hummusCombine all the ingredients in a blender, gradually incorporating the olive oil and lemon juice to achieve a smooth consistency.  If the hummus appears too thick, add a small amount of water to achieve a softer consistency. Make the dressingBlend all the ingredients in a blender, excluding the oil. Gradually incorporate the oil to create an emulsion. Season to taste. Assemble the saladCoat the butternut, barley and lentils with half of the herb dressing.Arrange the leaves at the base of a platter and layer with the grain salad, broccoli, vegan cheese, sesame seeds and toasted almonds on top. Drizzle the salad with herb dressing and balsamic syrup. Spoon small dollops of hummus evenly over the salad and garnish with lemon wedges for serving. 

    Keyword air fryer, chopped salad, Easy Meals, high-protein, Lunch, Vegan

    This salad serves four to six people, so it’s perfect for Sunday lunches or to prep for midweek madness when your cooking motivation wanes. Just prep and enjoy!

    READ MORE: How To Go Vegan: 15 Easy Nutritionist-Backed Tips

    Michelle October

    Michelle is the features editor at WH. She’s immensely curious about the world, passionate about health and wellness and enjoys a good surf when the waves are good. Find her on Instagram here. More

  • in

    Your Ultimate Protein Pancake Recipe

    Pancakes are awesome, but the sugar and refined carbs are like a one-two gut punch; a stack for breakfast can leave you feeling hungry and lethargic not too long afterward. These protein pancakes, on the other hand, have enough replenishing fuel to keep you full for hours and crush those 11 a.m. cravings. Made with oat flour and protein powder (instead of the usual white flour and granulated sugar), these better-for-you pancakes get sweetness from a banana and even more hunger-curbing protein from cottage cheese.

    They cook up light and fluffy and taste so good, you’d never know they house 17 grams of protein per serving (which is about 3 pancakes)—basically the equivalent of what you’d find in three eggs.

    Why is it so important to load up on protein?

    Experts say you probably need more protein than you think. This macronutrient provides energy and is key for building muscles and bones. A high-protein breakfast, in particular, is clutch for keeping blood sugar and energy levels stable to avoid crashing later.

    This super easy recipe for protein pancakes is great plain or topped with a handful of berries, to boost the vitamins and fibre even more. It’s the rare indulgent breakfast (or anytime meal) that’s actually good for you so break out that big ole tub of whey protein powder and get ready to scoop and level up!

    Protein Pancake

    Joy Cho

    Clocking in at 17 grams of protein per serving, these pancakes are absolutely stacked.

    Total Time 25 minutes mins

    Course Breakfast

    Servings 2 servingsCalories 229 kcal

    ⅓ cup oat flour¼ cup unflavoured whey protein powder1 tsp baking powder¼ tsp ground cinnamonKosher salt1 small ripe banana½ cup low-fat cottage cheese1 large egg½ tsp pure vanilla extractSyrup and fresh berries, for serving
    In medium bowl, whisk oat flour, protein powder, baking powder, cinnamon, and a pinch of salt. In another medium bowl, mash banana with fork. Whisk in cottage cheese, egg, and vanilla to combine. Gradually add wet ingredients to dry ingredients, whisking just until combined. Let batter rest 5 minutes.Heat large nonstick skillet on medium. Add four scant 1/4-cupfuls of batter and flatten into 8-10cm rounds using side or bottom of measuring cup. Cook until edges are set and bottom is golden brown, 2 to 3 minutes. Flip and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to plate. Reduce heat to medium-low. Repeat with remaining batter adjusting heat as necessary. Serve pancakes with maple syrup and berries if desired. 

    Keyword flapjacks, Pancakes

    Per serving (3 pancakes): About 229 cals, 6.5 g fat (2.5 g sat fat), 114 mg chol, 583 mg sodium, 28 g carbs, 3 g fibre, 9 g sugar (.5 g added sugar), 17 g protein

    More Pancake Recipes:

    This article by Susan Choung & Joy Cho first appeared on Women’s Health US. More

  • in

    These Banana Protein Pancakes Will Keep You Going All Day

    Need an energy boost? Here’s how to whip up some delicious banana protein pancakes (flapjacks) in a jiffy…

    Not only are these pancakes a tasty way to start your day, but they also provide a hefty dose of protein to keep you feeling satisfied and ready to tackle whatever comes your way. Plus, the natural sweetness of the bananas means you can skip the syrup (though a drizzle of syrup never hurts). Top with some fresh fruit and voilà breakfast is served!

    Banana Protein Flapjacks

    Serves 3: Per serving: 2076kJ, 8.3g fat, 2.4g sat fat, 79g carbohydrates, 19g sugar, 6.5g fibre, 27g protein, 107mg sodium

    Course Breakfast

    Servings 3 servingsCalories 496 kcal

    ⅓ cup vanilla Whey protein powder⅓ cup all-purpose flour¼ cup quick-cooking oats1 tbsp stevia or other sugar alternative1 tsp baking powder1 banana, mashed1 large egg1 tbsp fat-free plain yoghurt
    In a large bowl, combine the protein powder, flour, oats, stevia and baking powder. Mix well. Add the banana, egg, and yoghurt. Mix.Coat a non-stick skillet with cooking spray, then wipe away the excess with a paper towel and set aside the towel. Use this towel to wipe the skillet between pancakes, re-coating the skillet with the oil and cleaning away any pancake batter crumbs. Heat the skillet over medium-low heat.Spoon about half a cup of the batter into the skillet. Cook for one to two minutes, or until firm and golden brown. Flip the pancake and cook for 30 seconds to one minute longer, or until golden brown. Remove the pancake to a plate. Wipe the skillet with the paper towel.Repeat STEP 3 with the remaining batter to make a total of three pancakes.

    Keyword flapjacks, Pancakes

    Serves 3: Per serving: 2076kJ, 8.3g fat, 2.4g sat fat, 79g carbohydrates, 19g sugar, 6.5g fibre, 27g protein, 107mg sodium

    More Breakfast Recipes: More

  • in

    Impress Your S.O. With This 3-Course Valentine’s Day Menu

    Cupid’s arrow might be flying fast this Valentine’s Day, but your dinner plans don’t have to! Forget scrambling for reservations and ditch the takeout scene. Krazy Kiwi Kookbox has whipped up a three-course menu that’s as cute and playful as your first date night (remember those?). Think romantic, schmaltzy and oh-so-gooey deliciousness, all prepped with fresh, seasonal ingredients and a whole lot of love.

    So grab your S.O., pop open some bubbly and get ready to dig into a meal that’ll leave you feeling lovey-dovey. Now, who needs reservations when you have a Valentine’s Day menu this adorable?

    What is Krazy Kiwi Kookbox? Kookbox, have crafted meal kits that are a breeze to follow, so you can effortlessly whip up tasty dishes right in the comfort of your own kitchen. Explore their wide variety of recipes, featuring options for families, plant-based enthusiasts, keto followers and those focused on health and fitness.

    These blue cheese stuffed figs starters are love at first bite. Literally!

    Blue Cheese Stuffed Figs

    Krazy Kiwi Kookbox

    Blue cheese stuffed figs, crispy bacon and topped with a honey balsamic vinaigrette.

    Course Starter

    Servings 2 people

    4 Figs125g Blue cheese100g Bacon bitsPillow pack of Rocket-based salad mix4 tbsp Olive oil2 tbsp Balsamic vinegar2 tbsp Honey
    Preheat the oven to 180C.Place the olive oil, balsamic vinegar, and honey in a small, lidded container and shake to combine. Set aside.Using a sharp knife, cut a cross into the top of each fig, being careful not to cut all the way through, then gently squeeze the bottom of each fig to open the fruit.Divide the blue cheese among the figs, stuffing the pieces into the top of the figs.Place the prepared figs on a baking sheet and place in the oven for 5 minutes or until the cheese has melted.While the figs bake, fry the bacon bits in a small pan until crispy. Set it aside.To serve, divide the salad among the serving plates.Place 2 roasted figs per plate.Drizzle the honey balsamic dressing over the figs and the rocket and follow with a sprinkle of crispy bacon.

    READ MORE: 12 Energising Valentine’s Date Night Ideas For You And Boo

    The Main Attraction

    Let’s just say there will be no leftovers for tomorrow’s lunch box. Sorry love!

    Sirloin with a Prawn Cajun Cream Sauce

    Krazy Kiwi Kookbox

    Sirloin with a Prawn Cajun Cream Sauce, Roasted Potato Wedges and a Green Bean Salad

    Course Main Course

    Servings 2 people

    500g Sirloin from your local butcher1 tbsp Cajun spice4 tbsp Butter200g Deshelled prawns¼ cup Chicken stock1 tbsp Dijon mustard1 tsp Lemon juice1 tbsp Grated parmesan cheese5g Flat-leaf parsley⅓ cup Cream2 Large potatoes100g Fine Green beans50g undried tomatoes in oil100g Bocconcini
    Preheat the oven to 180C.Remove the parsley leaves from the stalks and chop the leaves finely. Keep the stalks.Season the sirloin with salt and pepper.Top the beans, but do not tail.Tear or cut the bocconcini into smaller pieces.Snip the sun-dried tomatoes into strips.Cut the potatoes into wedges. Do not peel the potatoes.Boil the potatoes wedges for 10 minutes. Do not cook them longer, as they will go mushy.Line a baking sheet with baking paper. Place potato wedges on a baking sheet, season with salt and pepper, and drizzle with olive oil. Place in a pre-heated oven for 30 minutes, or until brown and slightly crisp.Once the potatoes are in the oven, bring a pot of salted water to the boil for the beans.Blanch the green beans by immersing them in salted, boiling water for 2 minutes.Take the beans out of the water and drain well.Lightly toss the hot beans with the sun-dried tomato strips and the oil of the tomatoes. Season with salt and pepper and allow to cool.Once cooled gently mix through the bocconcini and set aside the salad.Once the potatoes have been baking for 10 minutes start with the sirloin.Heat a tablespoon of olive oil in a large pan over medium-high heat.Add the sirloin and sear until lightly browned on both sides and cooked to the desired level.Set aside the sirloin and allow it to rest while you prepare the sauce. Add the butter to the pan you used for the steak and let the butter melt before adding the prawns and cooking until just pink on both sides, about 1-2 minutes per side.Place the prawns in a small bowl and add the lemon juice and the chopped parsley to the bowl.Into the same pad add the garlic and cook until fragrant.Add the stock and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the stock sizzles.Add the cream, Dijon mustard, and Cajun spice, bring to a boil, and let it simmer for a minute.Add the parmesan cheese and let it melt into the sauce.Serve the steak topped with the creamy sauce and prawns. Crispy potatoes and crunchy salad on the side.

    Keyword beef, prawns

    READ MORE: These Valentine’s Day Quotes Will Help You Express All Your Lovey-Dovey Feelings

    Valentine’s Day Kisses

    Indulge in these delightful chocolaty bites adorned with fresh, juicy berries – the ultimate sweet finale to your romantic rendezvous.

    Chocolate Dessert Cups

    Krazy Kiwi Kookbox

    Chocolate Dessert Cups Served with Chantilly Cream and Berries

    Course Dessert

    Servings 2 people

    100g Quality cooking chocolate250ml Quality Chocolate mousse from your local supermarket125g Mixed Berries100ml Whipping cream2ml Vanilla extract1 tbsp Castor sugarA Pinch of Cinnamon
    Melt the chocolate in a double boiler until runny.Pour a thin layer into two muffin cups, make sure to get into up the sides of the cups as well. Place in the freezer for 15-20 minutes or until the chocolate is still. (A tip is to chill the muffin cups beforehand, so the chocolate sets fast)Whip the cream until soft peaks and gradually add the sugar and vanilla extract.Gently slide the chocolate cups out of the muffin cups, fill them with chocolate mousse, and top with Chantilly cream, berries, and a pinch of cinnamon.You can save a bit of chocolate and make shavings with a vegetable peeler to use as a topping for your dessert.

    For more information about Krazy Kiwi Kookbox and recipe ideas, please visit www.kookbox.co.za. More

  • in

    TikTok’s Viral 30-30-30 Challenge: Does It Work For Weight Loss?

    Ah, another day, another viral TikTok challenge. This time, creators on the app are championing a novel approach to weight loss: the 30-30-30 challenge, which involves eating 30g of protein within 30 minutes of waking up, followed by 30 minutes of exercise.

    As with anything, there are merits and sticky points when it comes to the viral challenge. We spoke to the experts about the 30-30-30 challenge to see how it holds up against the tried-and-true weight loss approaches we know and (seem to) hate: consistent exercise paired with a varied, healthy diet.

    Meet the experts: Claire Julsing-Strydom is a registered dietician specialising in PCOS and weight loss at Nutritional Solutions. Martene Michael is a registered dietician at Nutri Dynamix and is currently completing a Master of Medical Science specialising in the impact of certain dietary patterns on the human body.

    So… What is the 30-30-30 challenge?

    Put simply, the 30-30-30 challenge involves three simple things. Wake up and within 30 minutes, eat 30g of protein. Then, do 30 minutes of steady-state cardio exercise. This exercise can be something very simple like bike riding or a walk. The aim is to keep your heart rate at around 135bmp (beats per minute) while being able to walk or read comfortably.

    This method was first seen in Timothy Ferriss’ book The 4-Hour Body but was made popular by biologist Gary Brecka on TikTok. The idea is that this forces the body to burn fat, as opposed to burning lean muscle (lean muscle burns fat at rest).

    READ MORE: What Is The 75 Hard Challenge—And Is It Safe? Trainers Break Down The Pros And Cons

    What does 30g of protein look like?

    While you’re welcome to eat a combination of carbs and fats with your meal, in order to reap the benefits of the 30-30-30 challenge, your protein must be at 30g.

    This looks like:

    Three scrambled eggs with cheese

    A protein powder shake

    High-protein bread or flapjacks

    1 cup of Greek yoghurt with berries and peanut butter

    A tofu scramble

    What does the 30 minutes of exercise look like?

    Since you’d need to keep your body at 135 bpm, stick to steady-state cardio. This could look like:

    Walking

    Riding a bike

    Stepping

    Running slowly

    Dancing

    READ MORE: 3 High-Protein, Low-Carb Breakfast Recipes You’ll Actually Love To Eat

    What are the benefits of the 30-30-30 challenge?

    A high-protein breakfast is a win

    Experts agree that a filling breakfast is a slam dunk towards weight loss goals. “I think it’s a great idea to wake up, have decent protein for breakfast and then exercise,” says registered dietician Claire Julsing-Strydom. “As a dietician, I often see people do things like oats, but add no protein, or they have toast with avo, which is fat but no protein – and they find that their energy levels dip throughout the day, they get hungrier throughout the day. We know that protein does give us more satiety and it helps with glucose control, too.”

    Martene Michael, a registered dietician, agrees. “With intermittent fasting, eating breakfast has been a hot topic of debate for a while. This 30-30-30 trend brings back breakfast, and I am all for it,” she says. “Encouraging a nutrient-dense, high-protein breakfast may be helpful in improving satiety and in turn, helps to reduce the consumption of high calorie, nutrient-dense foods throughout the day. Research continues to find that eating a protein-rich breakfast may be useful in stabilising blood sugar levels, combats insulin resistance and assisting in long-term, sustained weight loss.”

    Pre-workout fuel is a great idea

    “We also know that exercising straight after a meal helps with glucose control so I think what we’re getting here is the better blood glucose control with the protein,” says Julsing-Strydom.

    We also know that fasted cardio might not be a great idea when it comes to fat loss. “In the popular TikTok video, Brecka discusses the dangers of working out in a fasted state,” notes Michael. “Exercising in a fasted state can lead to the depletion of glycogen reserves, which typically occurs around 20 minutes into a workout. Once glycogen stores are exhausted, the body may resort to breaking down lean muscle tissue to sustain energy levels. This process can compromise muscle integrity and hinder the overall effectiveness of the workout.” Added to that, says Michael, “Consuming protein before a workout can help to prevent muscle breakdown during exercise and can provide amino acids as a readily available energy source during exercise.”

    READ MORE: What Is Cozy Cardio On TikTok? Trainers Weigh In On The Comfy Workout Trend

    What should you watch out for while doing the 30-30-30 challenge?

    According to Michael, make sure that your pre-workout meal also contains some form of healthy carbohydrates.

    “Our brain and muscle’s primary fuel source is carbohydrates. Thus, rather than aiming to hit 30g of protein in a pre-workout meal, it would be advisable to aim to consume a balanced pre-workout meal, consisting of easily digestible carbohydrate and protein sources – such as a light protein shake, rice cakes with fat-free cottage cheese or a low fat/fat-free mini yoghurt with some berries, seeds or nuts,” she says.

    Not everyone can eat that early

    Per Julsing-Strydom, some women might find it difficult to eat a rounded meal within 30 minutes of waking. “If someone would struggle to get this amount of protein in the morning, we’d normally recommend a shake so overall I don’t think this is a bad thing,” she notes. If this is you, it’s not necessarily a bad thing to eat a bit later, says Julsing-Strydom. “I think we mustn’t get into rigid formulas like this – normally those are the ones that do well on social media for the new diet on the block,” she says.

    Steady-state cardio is great, but might not burn all the fat

    “While LISS cardio has its benefits, it is not a magical or exclusive method for fat burning. The perception of any exercise as a ‘fat-burning’ solution can be misleading, and it’s important to understand the broader context of weight management and body composition,” warns Michael. “LISS (low-impact steady state) cardio may be effective for certain individuals. However, for others who have a higher baseline fitness level, this type of exercise may prove to be ineffective. Thus the type of exercise recommended should be based on a personalised approach.”

    READ MORE: Here’s How To Make Weight Loss Goals That Will Actually Stick in 2024

    Overall, experts warn against being too rigid in your weight loss approach. The 30-30-30 challenge, while helpful and potentially healthy, does have a rigidity to it that might not work for everyone. “As with any trending diet, caution is advised, and consulting with a registered dietitian or healthcare professional can provide personalized guidance tailored to your specific needs and goals,” says Michael. “Ultimately, creating a sustainable and healthy lifestyle involves adopting practices that work best for your body to promote long-term health and well-being.” We couldn’t agree more!

    Michelle is the features editor at WH. She’s immensely curious about the world, passionate about health and wellness and enjoys a good surf when the waves are good. More

  • in

    6 Healthy Homemade Pizza Recipes To Take Your Slice To The Next Level

    If you auto-dial your local pizza place once a week, you’re not alone: according to a Euromonitor International Consumer Foodservice report a few years back, pizza is South Africa’s best-loved takeaway/home delivery fast food, with double the sales figures of any other takeaway. The problem: our fave fast food is loaded with fat and sodium.

    But don’t forgo this tasty and convenient meal option altogether. “The right toppings can transform this fattening grease bomb into a healthy meal,” says dietician Keri Gans, author of The Small Change Diet.

    “When making a pizza, use plenty of tomato-based sauce (you can add chilli, basil or chives for more flavour) and veggies,” suggests WH weight-loss advisor Elienne Horwitz. “Then lightly sprinkle mozzarella or feta over it.” Top a shop-bought wholewheat crust or cheeseless build-your-own takeaway with one of these waist-cinching combos

    Parma ham and goat’s cheese pizza

    Hold the sausage. “Parma ham is much leaner and provides the same meaty satisfaction without all the kilojoules or grease,” says Gans. Trade mozzarella for goat’s cheese or feta and you’ll get a mouthful of creamy goodness and 11 percent fewer kilojoules.

    Make It

    Layer one slice ready-made pizza base with half a cup diced tomato and half a cup chopped rocket. Top with 14g thinly sliced Parma ham. Sprinkle with one tablespoon crumbled goat’s cheese or feta and a pinch of freshly ground black pepper. Drizzle with one teaspoon extra virgin olive oil and bake in a 190°C oven for five to seven minutes, or until cheese melts.

    Per slice: 1 254kJ, 26g fat (5g sat), 700mg sodium, 30g carbs, 15g fibre, 13g protein

    Ricotta-pear pizza

    If you like your slice on the sweet side, there’s another option besides Hawaiian-style (that’s pineapple and ham for the uninitiated). Try some non-fat ricotta sweetened with orange marmalade, a touch of honey and slices of fibre-filled pear for a healthy meal that tastes like it could be dessert.

    Make It

    Spread two teaspoons orange marmalade over one slice ready-made pizza base. Top with a quarter cup non-fat ricotta and spread well to cover. Top with a third of a thinly sliced Bosc pear. Drizzle with one teaspoon honey and bake in a 190°C oven for five to seven minutes, or until warmed through.

    Per slice: 1 254kJ, 5g fat (1g sat), 310mg sodium, 54g carbs, 6g fibre, 10g protein

    READ MORE: Umm, These Vegan Pizzas Might Even Taste Better Than The Real Thing

    Greek pizza

    “Feta on pizza is a really smart choice,” says Gans. “You only need a little to get a lot of flavour, which results in a huge kilojoule saving.” Then there’s a generous serving of veggies, including roasted red peppers and rosa tomatoes, which dish up more than 40 percent of your daily vitamin C.

    Make It

    Top one slice ready-made pizza base with two tablespoons drained roasted red peppers, five halved rosa tomatoes, five halved pitted kalamata olives and one teaspoon feta-cheese crumbles. Bake in a 190°C oven for five to seven minutes, or until cheese melts.

    Per slice: 1 090kJ, 12g fat (3g sat), 710mg sodium, 32g carbs, 6g fibre, 8g protein

    Image by Freepik

    Barbecue chicken pizza

    You don’t have to weigh down your slice with chorizo or extra cheese to score a hearty serving of satiating protein. A reduced-fat hard cheese such as Slimmer’s Choice Cheddar, Gouda or mozzarella (around 13 percent less fat than regular cheese) and skinless white meat chicken with a coating of tangy barbecue sauce keeps you satisfied – so you won’t be tempted to polish off the rest of the pizza by yourself.

    Make It

    Toss a third of a cup cubed grilled chicken breasts and two tablespoons diced red onion with one tablespoon barbecue sauce. Spread evenly over one slice ready-made pizza base. Sprinkle with one teaspoon grated reduced-fat cheese. Bake in a 190°C oven for five to seven minutes, or until cheese melts.

    Per slice: 1 212kJ, 9g fat (2g sat), 500mg sodium, 32g carbs, 4g fibre, 22g protein

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    Cheesy fennel and courgette pizza

    Fennel is one of the ingredients that give Italian sausage its distinctive taste. Sprinkle it, fresh or dried, onto your pizza and you’ll get the flavour you crave minus all that unwanted fat and bloat-inducing sodium.

    Make It

    Sauté half a cup diced fennel, three-quarters of a cup grated courgette and a pinch of chilli flakes with one teaspoon olive oil in a small pot over medium heat for five minutes, or until fennel softens. Spread over one slice ready-made pizza base. Sprinkle with two tablespoons reduced-fat grated mozzarella cheese melts. Bake in a 190°C oven for five to seven minutes, or until cheese melts.

    Per slice: 1 090kJ, 12g fat (3g sat), 370mg sodium, 32g carbs, 6g fibre, 11g protein

    Spinach salad pizza

    You could order a side salad with your pizza – or you can just pile your greens on top instead. This combo features crumbled goat’s cheese, which adds a big kick of robust flavour for a fraction of the fat you’d get from a standard mozzarella-loaded piece. And best of all, there’s zero cooking required.

    Make It

    Toss one cup baby spinach with half a cup sliced red grapes, one teaspoon pine nuts, one tablespoon crumbled goat’s cheese and one tablespoon light balsamic vinaigrette. Top one slice ready-made pizza base with the salad.

    Per slice: 1 200kJ, 10g fat (3g sat), 590g sodium, 45g carbs, 6g fibre, 8g protein

    Pro Tips

    Next time you eat out, try one of these kilojoule-shaving tricks, courtesy of WH weight-loss expert Elienne Horwitz

    Ask for your pizza to be made with half the usual amount of cheese – or even better, order a cheeseless pizza and top with a cheese that contains less fat, like feta.

    Opt for a thin crust over the regular kind – this simple trick can reduce your carbs from two servings per slice to one.

    Order a cheeseless pizza and sprinkle your slice with one tablespoon of grated Parmesan cheese.

    Shrink your portion by sharing a pizza with a friend and ordering a side salad to bulk up the meal – eat the salad first so it fills you before you tuck into the pizza.

    Bulk up your toppings with veggies like broccoli, asparagus, artichoke, cauliflower, spinach, peppers, tomatoes, sun-dried tomatoes, aubergine, mushrooms and onions as they contain micronutrients and will fill you up. More

  • in

    Weight Loss Pills: We Delved Deep Into The Science To See If Any Actually Work

    If you’re trying to lose weight, chances are you’ve thought about weight loss pills. They’re tantalisingly simple and easy to use: just pop a powerful supp and watch as the fat melts away, right?

    If only. Weight loss pills work if the fundamental principle of weight loss is in place: a caloric deficit. “A calorie deficit is necessary to lose weight,” says Megan Lee, a registered dietician at Gabi Meltzer Dietician. “This is established when the body is using more energy than it is taking in from food. Calorie deficits occur through behavioural changes like increasing energy expenditure through movement or decreasing total calorie intake through dietary modifications. They do not occur from simply ingesting the compounds found in diet pills.” But that doesn’t stop weight loss pills from creeping up and doing the rounds on TikTok, where people swear by its efficacy. The results are more likely from a healthy diet and plenty of movement which contributes to a caloric deficit.

    Nonetheless, we decided to closely investigate the plethora of weight loss pills around to see how they actually work. We chatted with experts and scrutinised the studies to bring you fact-checked information about each supp we could find online that’s popular. Without further ado, the weight loss pills and how they work.

    CLA Safflower

    What it is

    CLA stands for conjugated linoleic acid—a fat high in monounsaturated and polyunsaturated fats (a.k.a. the good kinds). Safflower is a plant that looks like a dandelion but isn’t. The oil extracted from it is produced by the seeds of the plant, which contains CLA.

    What it does

    Well… not much. According to one 2007 study, CLA supplements could increase fat oxidation (the process by which the body breaks down fats into smaller molecules so they can be used for energy). The study also found that CLA could burn energy during sleep. Sounds promising!

    Does it work?

    The bad news? The study involved less than 50 subjects, which is less than the required amount to really move the needle and conclusively say that this weight loss pill works. Added to that, safflower oil only contains a small amount of CLA—about 0.7 milligrams of CLA per gram of fat. More is probably needed to really induce the effects listed above.

    READ MORE: Can CLA Safflower Oil Supplements Really Help You Lose Weight?   

    Garcinia Cambogia

    What it is

    Ah, the fave weight loss supplement for aeons. This strange-sounding word is actually a fruit commonly grown in India and Southeast Asia. The rind contains a chemical (hydroxycitric acid or HCA) which is where the crux of weight loss claims stem from. It’s been studied for its appetite-suppressant effects, which is why so many weight loss pills contain the extract.

    What it does

    Per studies and reviews, the appetite suppressant effects are said to be what facilitates weight loss. Pretty clear, right – the less you eat, the less your caloric intake, meaning you’d be in a caloric deficit, leading to a slimmer figure.

    Does it work?

    Erm… kind of. The claims that garcinia cambogia works are down to very few robust randomised studies. Only five of these showed any amount of weight loss. In those studies, participants didn’t see the needle move much in the direction of weight loss. “While weight loss may have occurred in some of the studies, most showed no clinically significant reduction in body fat or body weight,” says Lee. “Dietary modification and physical activity remain the most suitable method to alter body composition in the general population.” Added to that, per one expert, your weight loss from taking the supplement is around half a kilo – hardly enough to write home about.

    READ MORE: Exactly What You Need To Know About Garcinia Cambogia Extract For Weight Loss

    Yohimbe

    What it is

    Made from the bark of an evergreen tree, called Pausinystalia yohimbe. The tree grows in West and Central Africa in lowland forests. From the bark comes yohimbe, and the supplement is used to treat erectile dysfunction as well as weight loss.  

    What it does

    Yohimbe is an alpha-2 adrenoceptor antagonist, meaning that it enhances the release of both serotonin (the happiness hormone) and norepinephrine (your fight-or-flight hormone). The alpha-2 adrenoceptor antagonist serves as the crux of where weight loss is thought to happen. Using the receptor, it’s thought that it could block receptors in fat cells which could theoretically result in weight loss. One study looked at 20 obese females who consumed a measly 1,000-calorie diet for three weeks while taking yohimbe. They lost more weight than those in the placebo group. It’s worth noting that the subjects took 5mg of yohimbe four times a day.

    Does it work?

    We’d need more robust studies to confirm if yohimbe works for weight loss or not. Other studies concluded that yohimbe had no significant impact on weight loss.

    Berberine

    What it is

    Berberine is a compound found in many plants, including barberry, goldenseal and goldthread. (Never heard of ‘em? Us neither. We move.) It’s been cultivated and used for over 3000 years in China and South Asia. The parts of the plant barberry have been used in different ways.

    What it does

    Now, the fun part. The possible health benefits come from how it affects enzymes in the bod. It’s been associated with lowering cholesterol, maintaining a healthy heart, controlling blood sugar, lowering blood pressure and helping with the symptoms of PCOS. When it comes to weight loss, it’s thought that the resulting fat loss might come from how it interacts with insulin and the hormones that keep fat cells in check. Per one study, it might increase brown adipose tissue (the good kind) and its activity, leading to potential fat loss.

    Does it work?

    According to the National Center for Complementary and Integrative Health, the jury is out on this one. Some studies find that it’s effective, while others say it’s not worth your moola. Plus, existing studies featured people with comorbidities like diabetes or fatty liver disease, so any resulting weight loss might be a result of berberine on these existing conditions. What we really need is concrete and reliable studies to link berberine to weight loss.

    READ MORE: Nature’s Ozempic: What Are The Benefits Of Berberine? 

    Psyllium husk

    What it is

    The brown powder, eschewed once for its texture, is making a strong comeback with claims that it could lead to weight loss. A soluble fibre, the husk is used in laxatives and treats high blood sugar, diarrhoea and high cholesterol. It absorbs water fiercely, making you feel fuller for longer.

    What it does

    It’s superpower appears to be that it boosts satiety, making you feel fuller for longer – a powerful technique in weight loss efforts.

    Does it work?

    Proponents claim that psyllium triggers receptors in your intestines, promoting fullness so you’re less likely to eat more. Cue caloric deficit note up top. While this is indeed the chief mechanism of Ozempic, psyllium husk does not work at all in the same way as the drug. Ozempic works in the brain; psyllium husk works in the gut temporarily.

    Scientific evidence is also mixed as to whether or not taking this supplement will result in weight loss. However, upping your fibre intake is a good idea, so use the husk to fill up, but watch that you don’t overdo it. If you’re taking medication, don’t take psyllium before your meds – these could interfere with your medication’s absorption.

    READ MORE: Is Psyllium Husk A Viable Alternative To Ozempic?  

    What it is

    You’ll know this one. It’s one of the most drunk teas in the world with powerful health benefits. Green tea is rich in antioxidants, promoting heart health, boosting the liver and brain and even helping skin glow.

    What it does

    It’s a mainstay in weight loss pills. The main idea: since green tea is rich in catechins and caffeine, these compounds are attributed to its weight loss properties. That’s because caffeine and catechins are known to regulate the hormones that assist in thermogenesis (a kind of fat-burning process). In short, thermogenesis is the process during which calories in your body are used to digest food and produce heat. It’s also thought that green tea suppresses appetite, leading to weight loss.  

    Does it work?

    In one 2005 study, people who took a mix of green tea extract, caffeine and guarana before every meal burned around 179 more calories 24 hours after. However, other studies found that green tea extract had no significant effects. Plus, having too much green tea extract could damage the liver, leading to liver failure. Be very careful with your brew.

    Apple cider vinegar

    What it is

    Apple cider vinegar, or ACV, as it’s called, is a vinegar made from crushed, fermented apples, yeast and sugar. Standard fermentation stuff. It’s used in food and in almost everything else, from curing UTIs to helping heartburn to bloatedness. So it’s natural that we turned to ACV for weight loss.

    What it does

    ACV has high levels of acetic acid. This acid has been shown to improve metabolism and can prevent fat deposition in mice. From there, various studies started rolling in that found ACV can deliver modest weight loss.

    Does it work?

    We’ll let Dr Robert H. Shmerling, Senior Faculty Editor at Harvard Health Publishing, say it for us. “In all, the scientific evidence that vinegar consumption (whether of the apple cider variety or not) is a reliable, long-term means of losing excess weight is not compelling.” However, ACV might prevent blood sugar spikes, making you feel better. That’s about it.

    READ MORE: What To Know Before Taking Apple Cider Vinegar Pills To Lose Weight

    What it is

    Green coffee beans are coffee beans that are not roasted. The active chemical in the raw bean, chlorogenic acid, is destroyed when one roasts the bean. It’s thought that this acid is what contributes to weight loss.

    What it does

    A natural antioxidant, it’s thought that chlorogenic acid keeps inflammation in the body at lower levels and could also lower blood pressure. The chemical may work by lowering blood sugar and blocking a fat build-up but studies are yet to validate this claim.

    Does it work?

    When it comes to weight loss, the research is murky. Some claim that when taking green coffee bean extract and a low-calorie diet, you’ll lose more weight than just being in a caloric deficit. But the amount of weight difference isn’t significant enough to support the claim. Plus, green coffee bean extract doesn’t come without its own side effects, ranging from headaches and upset stomachs to heightened anxiety. Use with caution.

    Sea moss

    What it is

    Sea moss, or Chondrus crispus, is a type of algae that grows in Atlantic oceans. It grows in different colours, from purple, white and green and each colour has its own set of benefits.

    What it does

    Sea moss has a long list of purported benefits that should be studied more thoroughly. They contain vitamins and minerals, are low in calories and are reportedly high in live bacteria that support the gut. Because it’s high in fibre, it might work for weight loss by keeping you fuller for longer, preventing you from overeating and leading to that all-important caloric deficit.

    Does it work?

    The research on sea moss is fledgling at best and more needs to be studied before experts can make a definitive link between weight loss and the ocean grub.

    READ MORE: Um, People Are Using Sea Moss For Weight Loss But Does It Work?

    All in all, while weight loss pills could yield results, they’re no replacement for the tried-and-true expert-approved weight loss methods. What that looks like? Regular exercise and a healthier diet. “Taking diet pills may have a small effect on weight loss, but they do not foster positive behavioural changes that ultimately lead to sustained weight maintenance, positive self-esteem or longevity,” says Lee. “Many of the beneficial components of weight loss pills can be taken in through an adequate and varied diet. Building on beneficial habits around food intake, movement and mental well-being is more likely to create a lifestyle that enhances overall health, longevity and acceptance of one’s self.” More