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    For A Fresh Start, Reach For This Coco Yoghurt Bowl

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    In search of a quick protein-packed breakfast bowl recipe (that doesn’t involve oats)? Yoghurt’s got your back. This yoghurt bowl may sound simple, but it’ll keep you full until lunch and it’s loaded with probiotics. #BetterBreakfasts here we come!

    Go Coco Yoghurt Bowl

    This protein-packed breakfast bowl may sound simple, but it’ll keep you full until lunch and it’s loaded with probiotics.

    Cook Time 10 minutes minsTotal Time 15 minutes mins

    Course Breakfast

    Servings 1 servingCalories 484 kcal

    1 tbsp coconut flakes2 tbsp sliced almonds125 g Greek yoghurt¼ tsp cinnamon1 scoop vanilla protein powder25 g mixed berries
    Preheat the oven to 180°C, spread the coconut flakes and almonds on a baking tray and cook for 10 minutes.Combine the yoghurt with the cinnamon and protein powder in a bowl. Sprinkle over the coconut and almonds and top with the berries.

    SERVES 1: Per serving: 2 027kJ, 16g sat fat, 18g sugarLooking for more breakfast recipes? Try these low-calorie smoothies, these poached eggs with feta or whip up an avo toastie. More

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      How Veganuary Is Converting Meat Eaters For Life

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      Does a month-long plant-based challenge really have the power to reshape our diets for good? That’s the question on our lips as Veganuary, a global campaign which encourages people to eat a plant-based diet for the month of January, kickstarts for 2025.While some people who try ditching meat for a month swiftly return to their normal eating habits, new research from the University of Exeter suggests that taking part in Veganuary leads to lasting changes – not just in our diets but in how we view meat, and ourselves, too.What is Veganuary?As a brief reminder, every January millions of people take part in Veganuary – a campaign that invites people to try veganism for a month. It was launched back in 2014 by Jane Land and Matthew Glover, and inspired by the success of Movember.Last year, a whopping 25 million people gave up animal products during January.Does Veganuary change long-term eating habits?A growing body of research suggests that trying Veganuary may leave a lasting impression on both people’s eating habits and attitudes toward meat.“Normally, the idea is to educate people first to change their attitudes, and hopefully, they end up changing their behaviour,” Natalia Lawrence, an associate professor of psychology at the University of Exeter told The Guardian. “But if you persuade people to change their behaviour for a month, it seems that these things follow.”The team at the University of Exeter have independently conducted a number of studies on people taking part in Veganuary. Their 2022 study, published in the journal Frontiers in Nutrition, found that, on average, people report liking meat less (after taking part in Veganuary), with some even finding it ‘disgusting’.This aligns with their earlier research, which showed that 74% of vegetarians and 15% of flexitarians find meat disgusting. While another study (currently under peer review) delves deeper into this phenomenon of ‘meat disgust’ – suggesting that some individuals (primarily vegetarians) feel the same way about eating meat as meat-eaters feel toward the idea of eating faeces, or human or dog flesh.Adding to this, their survey of 46 Veganuary participants, published in the scientific journal Appetite last year, found they were less likely to say they identified as a ‘meat-eater’.“We know that identity strongly shapes food choices, so by encouraging participants to view themselves as individuals who reduce or avoid meat, Veganuary may pave the way for lasting, positive changes in dietary habits,” PhD researcher Sophie Hearn said.READ MORE: All The Vegan Kits, Meals And Guides To Help You Go VeganIs Veganuary the key to reducing meat consumption for good?By encouraging participants to try a plant-based diet, this research shows it fosters lasting changes in how people view themselves, their diets, and their relationship with meat.The University of Exeter also identified some of the difficulties that can hinder successful participation in Veganuary. Including; navigating food choices in social settings, a lack of plant-based options when eating out, missing non-vegan foods, and the perceived inconvenience of plant-based cooking.Toni Vernelli, Veganuary’s head of communications, said the organisation was pleased to see that Exeter’s research backed up its own participant surveys.“It’s gratifying to see Exeter’s research findings echo what we see every year in our participant surveys. At the end of their Veganuary pledge, more than 80% of participants tell us they plan to permanently reduce their meat and dairy consumption by at least 50%. This finding has been consistent for the past five years. Our participants report the same top challenges too – dealing with friends and family and eating out. We’re very excited to support Exeter University with new research investigating protocols for tackling these barriers.”The bottom lineWhile Veganuary is just a one-month challenge, it appears its impact on meat consumption can last much, much longer.By encouraging participants to try a plant-based diet, evidence suggests it has the potential to spark lasting changes in how people view meat, their diets and themselves – proving that small dietary changes really can lead to long-term changes, for both your health and the environment – one meal at a time.Try these vegan recipes:This article by Alice Barraclough was first published on Women’s Health UK. More

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      Get To Know Condiment Claire, TikTok’s Fave Flavour Guru

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      If you’ve spent any time at all on #FoodTok, Claire Dinhut (AKA Condiment Claire) will need no introduction. She’s a vibrant foodie sharing insights on condiments with her followers. From flavour history and unusual food pairings to easy recipes, there’s not a condiment left unopened or unexplored.Claire, who grew up between Los Angeles and the French countryside, has amassed a cult following. And a huge chunk of those followers are South Africans. You just have to open the comments of her videos and you’ll see the South African flag dotted throughout. In fact, we’re actually one of the first countries to get her new book. Allow us to introduce The Condiment Book: A Brilliantly Flavourful Guide to Food’s Unsung Heroes.But before diving into a world of sauces, spices, dips and dressings, let’s dive into the world of Condiment Claire. We asked her all your burning questions so we could get to know the queen of condiments a little better.READ MORE: 3 Easy, Healthy Sorbet Recipes Perfect For Sunny DaysHow did you become “Condiment Claire”?I was raised in a multicultural household and grew up between the United States and France. I’m very fortunate to have been able to travel around the world and taste food from different cultures starting a young age so most of my memories revolve around flavour.I then went onto study history at Harvard and work in food and travel docuseries after university. When the pandemic hit, I was left with no job and began filming content on TikTok which transformed itself into my career today!Although I would have never considered myself a “social media” person prior, I really owe the internet my career at this present moment because it has opened so many doors for me, including this book.  Why did you decide to create The Condiment Book?Condiments are flavour! Taste is salty, sweet, bitter, acid and umami but flavour is colour, texture, smell, but more importantly nostalgia and memory. By diving into the origins of a certain condiment and understanding where it comes from and why it was created, you uncover so much about a certain place or person. Why do you think South Africans have connected with you so well?I visited South Africa for the first time ever in January and completely fell in love with the country and its people. I think South Africans have such an appreciation for nature and their local environment which is something I feel extremely passionate about. I’ve also always surrounded myself with friends from different cultures so I really appreciate how diverse the country is and how everyone gets to share their heritage through cuisine or language. READ MORE: The Lazy Makoti’s Flavourful Coconut Fish Recipe Is What’s Been Missing From Your Dinner RotationWhat does a day in your life look like?It varies when I’m traveling, but if I’m at home in London I’ll usually wake up around 6 or 7 and get through the emails I missed overnight coming from the US with a salty vanilla matcha in hand. I then head over to pilates as it’s my favourite way to start the day on the right foot. After that, I’ll usually shoot some content, edit videos, and write my newsletter on Substack that I send out weekly. The historical deep dives, city guides and recipes I share on there require a lot of research so it takes up a lot of my day!I’m also a very antsy person so I’ll most likely take a break to split up my day and go on a walk, grocery shop, say hi to my neighbours etc. The afternoons are usually filled with in person meetings or zooms. For dinner, while I haven’t had the time to recently, my ideal evening involves having friends over for dinner or catching a film at the cinema and grabbing dinner with friends. What does health and wellness mean to you?Health and wellness has always been extremely important to me both physically and mentally. I was raised in LA which is a very health conscious city so green juice and big salads are actively my comfort meal. I also fenced for the United States so keeping my body moving has always been of the utmost importance because it’s the only way my brain can stay focused.How do you stay healthy when travelling?When I’m traveling, I love walking for hours being able to explore different neighbourhoods, markets, beaches and so forth and eating locally and seasonally. READ MORE: Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates SaladWhat’s your favourite fact to share at a dinner party?I love the history of mayonnaise – it’s easy to recount and such a crowd pleaser! Long story short, the French won a battle at the Port of Mahon in Spain but had no dairy products to use in their celebratory dinner. The chef created a creamy concoction from egg and oil instead and called it mahonnaise due to their location and the name stuck to this day!What’s your favourite restaurant in South Africa?This is TOO difficult of a question! I haven’t had a chance to truly dig into the restaurant scene because I’ve been captivated by trying local ingredients and tradition – I’m more likely to ask about what someone eats at home rather than sit down for a 3 course meal.I tried Mopane Worms in January which was a highlight! [And] I will say, I loved visiting the ice cream shop Tapi Tapi in Cape Town because I got to taste extremely local flavours I had never heard of or tasted before. I also just love Oranjezicht Market because I get to experience all of the seasonal produce as well as meet local producers and learn about their specialties.What’s your favourite South African flavour or food?I LOVE CHUTNEY! While I can buy Mrs Balls Chutney here in London, I recently was gifted the Quality Pickles Coriander Chutney and my goodness, I know what I’m stocking up on next time I am in South Africa… What’s one condiment you couldn’t live without?100% Dijon mustard. READ MORE: 5 DIY Flavoured Waters For Every SituationIs there one condiment you think everyone should learn to make themselves?I think butter is a good one because it shows people that using only one ingredient, cream, you can create an entirely distinct condiment. It’s completely versatile and adaptable to your tastebuds as well which I think is important and allows for playfulness. Kiss, marry, kill: Ketchup, mayonnaise, mustard?Marry mustard forever. AH THIS IS SO HARD! Today I’m going to say kill mayo and kiss ketchup?? I’ve been making a Bloody Mary Ketchup I’m obsessed with so I can’t imagine my life without it right now. What’s your favourite weird flavour pairing?I love a drizzle of soy sauce on vanilla ice cream. I also love dipping drywoers with Mrs Balls Chutney combined with dijon mustard…At WH, we speak about “Breakthrough moments” aka an aha! moment that changed the course of your life for the better. What is your “Breakthrough” moment?I used to be ashamed of where my family in France lived in the countryside. The moment I actually shared what that side of my life looked like – overalls, soil under my fingernails, planting – and got a great response online, it made me realise that I should always embrace who I am and be unapologetically myself. What’s next for you?OOF that’s a tough one! The Condiment Book comes out in Australia, New Zealand, The United States and Canada early next year. So I’ll be going on book tour there and taking you along with me on my travels. I’m going to start filming more long form content over on YouTube as well as continuing to write my newsletter because it makes me so happy to share something in depth weekly. 

      Let Claire guide you through the condiment world of flavour. Starting with classics, right through to hot sauces, ferments and pickles, dressings and oils, fruit in jars and dips.With illustrations and charts, The Condiment Book covers failsafe recipes for much-loved condiments, hundreds of variations and flavour pairings, condiments from across the globe and fascinating historical facts.

      It’s the definitive guide to a class of food that isn’t strictly necessary, but indispensable to most of us.

      Follow Claire on TikTok, Instagram and YouTube or subscribe to her newsletter here.Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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      Sneak More Veggies Into Dinner With These Easy Tacos

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      Who says veggies have to be boring? These healthy roasted cauliflower tacos bring all the bold flavours of Mexican cuisine with a touch of South African flair, thanks to chef Aiden Pienaar. Cauliflower makes the perfect taco filling – nutrient-rich, low-calorie and seriously tasty. Plus: DYK cauliflower’s not just versatile, but rich in vitamins C, K and folate, too? These goods are antioxidants, keep bones healthy and support healthy pregnancy. “This recipe was inspired by the famous Spanish romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here,” says Aiden Pienaar. READ MORE: You Need To Make This Yummy Cauliflower Recipe With A South African TwistMexico in Mzansi by Aiden Pienaar

      Mexico in Mzansi by Aiden Pienaar

      In Mexico in Mzansi, chef Aiden Pienaar brings local flair to some traditional Mexican favourites. Like the ubiquitous taco, this cookbook is filled with a surprising array of flavours and influences to excite even the most experienced chefs and exhausted home cooks.

      By thinking a little outside the box, and using South African ingredients and cooking techniques – boerie tacos and braaied corn, anyone? – Chef Aiden gives Mexican cuisine a Mzansi-style facelift.

      Aiden Pienaar’s Roasted Cauliflower Tacos Recipe

      ‘Roasted’ Cauliflower Tacos

      Aiden Pienaar

      This recipe was inspired by the famous Spanish romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here.

      Course dinner, LunchCuisine Mexican, South African

      Servings 6 servings

      Loaded Tacossunflower oil for frying½ small head cauliflower cut into floretssalt to taste60 g green cabbage thinly sliced⅔ cup pico de gallo½ juice of lime6 warm corn tortillasfresh coriander for garnishingRomesco-style Sauce1 whole tomato½ tbsp honey1 tsp chopped garlic1 tsp ground cumin2 whole chipotle chillies in adobo sauce50 ml canola oil½ tsp ground black pepper1 tsp smoked paprika1 tsp salt1½ tbsp lemon juice⅓ cup cashew nuts roasted
      First make the romesco-style sauce. Over an open flame, char the tomato until the skin is blistered and blackened. Place the tomato with the rest of the ingredients into a blender and blend until smooth. Keep refrigerated.Heat a little sunflower oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown. Drain on paper towel and season with salt.Mix the cabbage, pico de gallo and lime juice in a bowl.Fill each taco by placing some of the cabbage salsa along the centre of the tortilla. Top with cauliflower and dollops of romesco sauce. Garnish with fresh coriander. 

      Keyword Tacos

      Easy Healthy Meals For Lazy Summer Days: More

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      3 Easy, Healthy Sorbet Recipes Perfect For Sunny Days

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      We’re all about food that tastes delish, but instead of dashing to the café for a lolly to cool the kids (and yourself) down, rather make your own nutritious homemade sorbet this season. This way you can control exactly what you’re putting in your body and use the best fresh fruits spring and summer have on offer. Here are three easy recipes to whip up!Strawberry sorbet

      Wash and chop 400g strawberries and place in a bowl. Using a hand blender, whizz the strawberries until a purée forms. Add ½ cup xylitol and 1 egg white and blend for 10 minutes. The mixture will increase in volume and turn a pinkish colour. Place in a freezable container overnight.READ MORE: These Gingerbread “Ice Cream” Sandwiches Will Be Your New Go-To TreatMango sorbet

      Peel, chop and purée 4 large mangoes. Heat ½ cup xylitol in a saucepan with ½ cup water. Stir until dissolved and simmer until a syrup forms. Set aside to cool then, using a hand blender, mix the syrup into the mango purée. Pour the mixture into a shallow tray and place in the freezer. Stir every 30 minutes for two hours, then freeze overnight.READ MORE: How To Manage The Festive Sugar Spike This Christmas – For Adults And KidsPineapple sorbet

      Peel, core and chop 1 pineapple and place in a freezable container overnight. Place frozen pineapple in a blender with 4 tablespoons xylitol and half a cup of cold water. Blend together and place back in the freezable container and freeze overnight.Recipes by Amy Rankin More

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      The Lazy Makoti’s Flavourful Coconut Fish Recipe Is What’s Been Missing From Your Dinner Rotation

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      If there’s one thing South Africans love, it’s flavour-packed food and Amarula. And now, thanks to Amarula, The Lazy Makoti, J’Something and home cooks across South Africa(!), we’re able to combine the two. Introducing: The Great Marula Menu cookbook. But what can you expect? It’s simple really… You’ll get delicious recipes like this coconut fish recipe from The Lazy Makoti.READ MORE: Samp & Beans (Umngqusho), Exactly How Your Gran Made It

      The Great Marula Menu is a collaboration between Amarula and passionate home cooks from across South Africa. From tasty lunches to moreish mains, scrumptious desserts and inspired cocktails, each recipe contains either a splash or a generous pour of this world-famous liqueur. It’s a curation of the best Amarula-inspired recipes shared by devoted Amarula fans and is a true reflection of community and a shared love of great flavours.

      READ MORE: Chicken Necks, Feet And Gizzards For A Taste Of HomeThe Lazy Makoti’s Coconut Fish RecipeDine out on this recipe that transforms simple ingredients you probably already stock up on in your weekly grocery haul into a mouth-watering dish you’ll make time and time again.

      The Lazy Makoti’s Coconut Fish Recipe

      The Lazy Makoti

      The Lazy Makoti’s coconut-milk sauce infused with flavours of garlic, ginger, turmeric, paprika and a secret ingredient (Amarula) coats white fish fillets for a delicious comforting meal.

      Prep Time 5 minutes minsCook Time 30 minutes mins

      Course Main CourseCuisine South African

      Servings 4 people

      2 Tbsp Olive oil500 gram Firm white fish fillets1 Onion, peeled and chopped2 Garlic cloves, crushed1 tsp Minced fresh ginger1 Red pepper, diced1 tsp Smoked paprika½ tsp Ground cumin½ tsp Turmeric3-4 Tomatoes, grated 1 can Coconut milk1 tsp Cornflour, slaked in 2 Tbsp cold waterSalt and milled black pepper, to taste¼ Cup Amarula Cream Ethiopian CoffeeTo Garnish¼ Cup Fresh coriander¼ Cup Coconut flakes1 Red chilli, sliced (optional)To ServeRice or rice noodlesGrilled seasonal vegetablesLime wedges
      Heat the oil in a large pan and sear the fish fillets for 2 minutes per side. Remove the fish from the pan and set aside.To the same pan, add the onion and fry until translucent. Add the garlic, ginger and red pepper. Sauté for 2–3 minutes.Stir in the smoked paprika, ground cumin and turmeric, and cook on a low heat for 1 minute.Add the tomatoes and cook for 3–5 minutes.Pour in the coconut milk and slaked cornflour mixture, and bring to a light simmer. Reduce the heat to low, then cook covered for 6–8 minutes. Season to taste with salt and pepper.Remove the lid and stir in the Amarula Cream Ethiopian Coffee and return the fish fillets to the pan, cover and simmer for 6–8 minutes over a low heat.To Garnish

      Keyword coconut, comfort food, dinner, fish, seafood, south african recipe More

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      5 DIY Flavoured Waters For Every Situation

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      Flavoured water has taken the health community by storm – and now, it’s near impossible to have a sip of good old H2O without craving a bit of cucumber and lemon to spice it up. But it’s actually a great way to flush toxins while at the same time fixing a few niggles in your system.Here are five flavoured waters for every situation…If you’re hungover Hydration, hydration, hydration! And this doesn’t necessarily involve chugging buckets of plain water either. Drinking in excess means you’ve lost vitamins, most importantly Vitamins B, C and folic acid. Spike your water with strawberries (a yummy source of Vitamin C) and oranges, an ace source of Vitamin B12 and folic acid. And since you’ll be chugging the stuff all day, alternate with lemon water: it’ll not only flush out toxins but balances out the PH levels in your body that are out of whack after a night of booze-induced revelry. You can thank us tomorrow morning.If you’re at the gym Go for what’s rich in magnesium, a mineral that powers your bones and keeps you going for long periods of time. Add leafy greens to your water, like spinach or kale. To even out the bitter taste and promote flushing out last night’s cheat meal, add some lemon, too.READ MORE: What To Look Out For When Picking A Water BottleIf you need to freshen your breath Reach for sprigs of peppermint: it freshens up your mouth with menthol and eases IBS (perfect after a giant plate of garlicky, cheesy nachos). Throw in some cucumber for added hydrating benefits.If you’re nauseous Tummy bug? Ginger’s your gal: she’ll ease inflammation and gas, and coupled with anti-inflammatory pineapple, you’ll be sipping your way to a better gut. Add in mint, too – it combats bloating and constipation.If you’re in need of a detox Drop kiwis and blueberries to your water. It sounds almost too delicious to be true but kiwis are super nutrient-dense with lots of vitamin C, which helps prevent wrinkles and promotes skin rejuvenation. Blueberries are packed with antioxidants, the stuff that combats harmful elements in the air. More

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      Dark Chocolate Power Bark Is The Easy Snack Your Netflix Marathons Are Missing

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      Craving something sweet to go with your popcorn while binge-watching the latest Netflix holiday movies? Enter dark chocolate power bark – a salty-sweet treat that’s as satisfying as it is simple to make. Created by author and chef Serena Wolf, this indulgent snack comes together in just five minutes (yes, really).

      Dark Chocolate Power Bark

      You can make this salty-sweet dark chocolate power bark from author and chef Serena Wolf in five minutes or less.

      Prep Time 5 minutes minsTotal Time 5 minutes mins

      Course Snack

      Servings 8 servings

      100 grams dark chocolate (at least 70% cocoa) chopped into small pieces¾ cup granola¾ cup dried tart cherries¼ cup chopped pecans
      Line a large baking sheet with foil or parchment. Briefly set it aside.Place the chocolate in a large microwave-safe glass bowl. Microwave in 20-second intervals, stirring after each one, until the chocolate is completely melted. This should take about 2 minutes.Pour the melted chocolate onto the prepared baking sheet and smooth it out with a spatula until it’s about 1/6-inch in thickness. Evenly sprinkle the granola, cherries and pecans over the chocolate.Let the bark stand at room temperature for 3 hours until set, or pop it in the fridge for 30 minutes. (I’d go with the latter if I were you.) Peel off the foil, and break bark into whatever size pieces you’d like. Refrigerate in an airtight container for up to 1 week, or pop it in the freezer for all eternity.

      Easy Snack Recipes To Try:This article was originally published on www.womenshealthmag.com. More

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      A Hearty Roasted Salad You’ll Turn To All Summer Long

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      When the weather calls for cool, easy food, this roasted veggie salad from renowned South African chef Reuben Riffel delivers all the smoky, sweet and hearty flavours we crave. Perfect as a side for a braai or even as a main, this salad packs enough flavour and texture to stand on its own, making it an ideal go-to for lunches or dinners during the warmer months.READ MORE: The Steak Recipe Guests Will Still Be Raving About Weeks Later…“Many vegetables benefit from fire cooking, but none more so than butternut and beetroot,” explains Reuben Riffel. “This salad is great even without the roasted vegetables, but the sweet smokiness of these two cooked over the coals takes it to another level. Paired with a tangy yoghurt dressing, they’re the perfect combination for a substantial and satisfying salad,” he adds. Riffel is the creator of this recipe that can be found in his brand-new cookbook Braai.

      Braai by Reuben Riffel

      “The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event,” says Riffel.

      Roasted Summer Salad Recipe

      Roasted Beet, Butternut and Walnut Salad with Green Herb Yoghurt Dressing

      Reuben Riffel

      This salad is great even without the roasted vegetables, but the sweet smokiness of these two cooked over the coals takes it to another level. Paired with a tangy yoghurt dressing, they’re the perfect combination for a substantial and satisfying salad.

      Cook Time 30 minutes mins

      Course Side DishCuisine South African

      Servings 4 servings

      6 medium beetroots1 large butternut1 tbsp olive oil1 tbsp Rozendal vinegarSalt and ground black pepper1 packet crunchy lettuce (washed) iceberg, cos or baby gem2 avocados sliced1 red onion finely sliced1 packet walnutsGreen Herb Yoghurt Dressing3 tbsp olive oil½ lemon juice2 tbsp Rozendal vinegar1 small clove garlic1 cup plain coconut yoghurtHandful tarragon leavesHandful fresh dillHandful parsleyA few drops Tabasco sauce
      Roasting the VegetablesPrepare medium-hot coals. Place the beetroots and butternut directly into the coals and cook, turning occasionally, until tender, about 25–30 minutes. Remove from the heat and brush off most of the charred skins.Chop 3 beetroots into quarters and scoop out bite-size chunks of butternut from the skins.Puréeing the BeetrootPreparing the Dressing and WalnutsAssembling the SaladSpread the beetroot purée on the serving dish. Top with lettuce, roasted beetroot quarters and butternut, avocado and slices of red onion. Pour the dressing over the salad and sprinkle with toasted walnuts.

      Keyword Braai Recipes, salad, south african recipe, vegetarian

      READ MORE: Dessert On The Braai? Nail It With These Easy BBQ Strawberries With Black Pepper Honey Glaze More