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      Exactly How To Pick The Healthiest Muesli For Breakfast, Per Experts

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      If you’re wondering if there’s such a thing as the healthiest muesli for breakfast, wonder no further. We’ve spoken to the experts about how to use this breakfast delight in ways that won’t leave you hanging by 9:30.

      Is breakfast important anyway?

      Things we know: Jeremy Allen White is bae, exercise can do wonders and breakfast is important. If you don’t believe us on the last part, hear this: there’s a well-researched connection between people who regularly eat breakfast and their long-term physical well-being, along with their energy levels. To boot, health experts assert that skipping breakfast has been scientifically associated with an increase in various health conditions including heart disease, obesity, diabetes, high blood pressure and high cholesterol. To add insult to injury, some studies even suggest that skipping breakfast affects women more than it does men. But not everyone has the time for a full fry-up in the morning.

      READ MORE: Chew Slowly, Don’t Skip Breakfast And Eat 30 Plants A Week: 15 Easy Food Changes For 2024

      Is muesli healthy?

      Enter muesli: the breakfast champion that strikes a balance between taste and health benefits. Yet, a potential pitfall emerges when deciding on which box of deliciousness should be chosen: sugar. Yes, that sweet temptress that can transform our beloved morning staple from a wholesome delight into a sugary trap. “All muesli either contain sugar or honey as the second ingredient listed. Honey contains almost double the calorie content of sugar,” warns dietician Carey Seady.

      That’s important, since “the first ingredient makes up the biggest part of the product (by weight),” explains dietician Lindie Mosehuus. “Ideally, this first listed item should have the ability to be released slowly into the bloodstream, i.e. have a low glycaemic index (GI) and or be high fibre and or be a wholegrain ingredient.” But if your chosen muesli doesn’t have sugar or honey listed as a top ingredient, you’re setting yourself up for a meal that could be filling and nutritious. That’s because the bulk of muesli is made up of oats, which are naturally high in fibre and promote regular bowel movements, blood sugar stability, can lower cholesterol and help you to feel fuller for longer.

      READ MORE: Two-Ingredient Chocolate Mousse

      What should I look for when choosing a healthy muesli?

      Fibre, fibre, fibre, baby! Experts note that looking at the amount of fibre per 100g serving would be a good way to compare products. You want to aim for about 6g of fibre per 100g serving. When purchasing a box of muesli, Claudine Ryan, a Gqeberha-based dietician, suggests looking at the ingredient list to make sure that the basis (i.e., the first ingredient) consists of wholegrain carbohydrates like oats, wheat, barley, or rye as these are “rich in fibre, antioxidants, and B-vitamins,” she says. Additionally, look for a muesli with less than 5g of sugar per serving.

      How to make the healthiest muesli

      If you’re looking to bulk up the nutritional value of your muesli, there are tons of options. Boost your fibre by adding more fruit, up the protein content by mixing in some protein powder or add a healthy helping of protein-rich Greek yoghurt. You can also add extra fibre and protein by mixing in some chia seeds to your bowl. If you’re looking to boost your omega-3 intake, sprinkle in some walnuts, ground flaxseeds, or chia seeds, says Mosehuus.

      READ MORE: Your Ultimate Protein Pancake Recipe

      Healthy muesli picks

      These muesli picks have more fibre and less sugar, ticking the boxes for what constitutes a healthy breakfast choice.

      Woolworths Fruity Muesli

      Sally Ann Creed Bircher Muesli

      Vital Muesli

      Alpen Dark Choc Muesli

      Faithful To Nature Fruit, Nut & Seed Muesli

      Tia’s Real Granola

      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.

      Alexa Evans is an editorial intern at Women’s Health. She loves all things travel, nutrition and animals. Additionally, with an Honours degree in Psychology, Alexa is an empath who enjoys learning about the mind and exploring the mind-body connection, as well as helping others.   More

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      6 Smoothie Recipes That Pack All The Goodness – But None Of The Fat

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      Smoothies are a great way to get a good dose of your five-a-day portions of vegetables and fruit. When you juice fruit, you remove the fibre and some other important nutrients, whereas a smoothie includes the whole fruit, just broken down. Choosing a smoothie over juice allows you to gain more of the benefits of the fruit – but eating the whole fruit remains the best option.

      Not all smoothies are created equal…

      It’s important to realise that not all smoothies are equal and even if a smoothie is loaded with fruit, it may still be very high in kilojoules and fat, depending on the ingredients. The kilojoule count could be as high as an average meal or even higher.

      “I usually try to make my own smoothies, so that I know what’s in them and if I get one at a store, I go for the smallest serving, fruit-based, with yoghurt instead of ice cream and not too many ingredients. Try to fit your smoothie into your daily plan. By this, I mean that if it replaces a meal, it should be nutritious enough and if you’re having it as a snack or drink with a meal, try to keep it skinnier.”
      Celeste Naude, dietitian

      Quick tip

      If you’re having your smoothie as a snack or adding it to a meal as a drink, think, “If I kept all the ingredients in this smoothie separate, would I eat all of them as a snack or in addition to the meal on my plate?” Remember, because it tends to be easier for us to drink and it takes less time, it’s effortless to glug down a smoothie.

      READ MORE: Calories Vs Nutrients: What You Need To Know About Losing Weight

      Skinnier Smoothie Recipes

      Here are a few delicious skinnier smoothie ideas. Each recipe yields one portion and you should serve it ice cold.

      1. Tropical Twist Smoothie

      Tropical Twist Smoothie

      Celeste Naude

      Bursting with refreshing flavours and made from just three simple ingredients, it’s the ultimate sip of paradise.

      Course Breakfast, Snack

      Servings 1 serving

      2 large rings of chopped pineapple½ chopped mango175ml fat-free mixed fruit yoghurt

      Keyword Smoothie

      2. Quick Kiwi-berry

      Quick Kiwi-Berry Smoothie

      Celeste Naude

      Made with zesty kiwi fruit, juicy raspberries and chilled apple juice, it’s a vibrant burst of flavour designed for the woman on the move.

      Course Breakfast

      Servings 1 serving

      1 kiwi fruit peeled and sliced1 cup frozen raspberries100ml chilled apple juice 100%, unsweetened

      Keyword Smoothie

      3. Banana Blast Recipe

      Banana Blast Smoothie

      Celeste Naude

      Start your day with a nutritious punch, along with a boost of potassium and fibre.

      Course Breakfast, Snack

      Servings 1 serving

      1 medium banana sliced1 tbsp oats1 tsp honey200ml skimmed milk

      Keyword Smoothie

      4. Very Berry Smoothie

      Blueberries are renowned for their brain-boosting properties, while raspberries bring their fibre-rich goodness to the mix. This is a must-have!

      Very Berry Smoothie

      A super fresh berry blast that’ll have you coming back for more! Loaded with the goodness of blueberries and raspberries, this vibrant blend packs a punch of antioxidants and vitamins.

      Course Breakfast, Snack

      Servings 1 serving

      1 cup fresh blueberries1 cup frozen raspberries6 ice cubes1 tsp honey

      Keyword Smoothie

      5. Red and Yellow Rush Smoothie Recipe

      Red and Yellow Rush Smoothie

      Celeste Naude

      With its vibrant hues and tantalising appearance, you might mistake it for a cocktail – but don’t let its looks fool you! It’s packed with vitamin C and antioxidants.

      Course Breakfast, Snack

      Servings 1 serving

      10 frozen strawberries1 medium banana sliced1 medium orangeice cubes
      Take 10 frozen strawberries and one medium-sliced banana and blend into a paste. Add a few ice cubes and the juice of one medium orange and blend until the ice is crushed. Serve immediately.

      Keyword Smoothie

      6. Peaches and Cream Smoothie

      Peaches and Cream Smoothie

      Celeste Naude

      Course Breakfast, Drinks

      Servings 1 serving

      1 large peach peeled and chopped175ml fat-free peach yoghurt1 tbsp oat bran
      Blend the chopped peach with yoghurt and oat bran.Serve, garnished with a peach slice.

      Keyword Smoothie

      More smoothie recipes: More

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      Sugar-Free Easter Eggs With A Collagen Boost

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      As Easter hops closer, it’s hard to resist the siren call of those colourful displays packed with Easter eggs and chocolate galore at every turn in the stores. But let’s be real, the aftermath of indulging can sometimes leave us feeling less than our best and we find ourselves battling with chocolate hangovers.

      Introducing our latest obsession: collagen-tahini-filled chocolate eggs. They’re a healthier twist on traditional Easter eggs and the best part? You can whip them up ahead of time, so you’re all set for that long weekend ahead.

      Let’s Make These Sugar-Free Easter Eggs

      Easter Egg With Collagen-Tahini Filling

      The Harvest Table

      A delicious sugar-free treat made with a collagen-tahini filling to give you that extra healthy boost this Easter. Store in an airtight container in the fridge/freezer for several weeks.

      Course DessertCuisine South African

      Filling¼ cup tahini1 tbsp maple syrup1 tbsp melted coconut oil1 tsp vanilla extract1 tbsp The Harvest Table collagen 5 tbsp almond flourChocolate Shells ¾ slab of any sugar-free chocolate1 tsp coconut oil
      Whisk the filling ingredients (tahini, maple syrup, coconut oil, vanilla extract, collagen and flour) together. Put the mixture in the fridge for a few minutes while melting the chocolate.Melt chocolate and coconut oil over the stove or microwave (check regularly and mix) on low heat. Transfer the chocolate to a mould, lining only the base, then pop it in the fridge to set for a few minutes.Form mini dough balls and press down into the chocolate mould. Pour the remaining chocolate over the top until it’s level.Place back in the freezer for 5 minutes to harden.Gently pop out of the mould and dust with edible glitter (optional).

      Keyword chocolate, Easter

      Shop These Pantry Picks For A Healthy Easter Spread

      Our friends over at The Harvest Table have handpicked a selection of treats that are not only insanely delicious but will satisfy your cravings and keep you and your loved ones feeling nourished.

      Nova Dark Chocolate Slab

      Satisfy the chocolate enthusiasts at your table with Nova’s Milk Chocolate Slabs. This chocolate has only pure ingredients with no MSG or artificial colourants. Don’t mind if we do (wink).

      Ohmega Chocolate Almond butter

      Spread the Easter cheer with OhMega Chocolate Almond butter. This preservative-free, sugar-free and salt-free delight offers a decadent and healthy choice that’s wholesome AND delicious. 

      Enrich your Sunday Lunch with Funky Ouma’s range of tasty salts, spices and seasonings. Infused with pure goodness, these culinary delights are sure to make your family mealtime unforgettable. Salted caramels, anyone?

      Chamain is the Online Editor of Women’s Health. Explorer by heart, a creative thinker by day and a coffee addict, always. My hobbies include hiking, drawing, painting, photography, cooking and *recently* running. More

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      You Need To Try This Easy Air Fryer Milk Tart Recipe ASAP

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      Air Fryers and South Africans go together like peanut butter and jam. And while you’re probably used to making crispy sweet potato fries or delicious chicken schnitzels, we’ve bet you’ve never tried making a milk tart. Well, that’s all about to change with this milk tart recipe.

      3 Air Fryer Essentials Recommended By Us

      Living by myself, an air fryer like this has completely replaced my oven. I use it every day!

      The most difficult part about using an air fryer? The clean-up process, of course. Not any more.

      If you’re just thinking of getting into air fryer cooking, you can’t go wrong with one like this.

      READ MORE: Two-Ingredient Chocolate Mousse

      This milk tart recipe comes to you straight from The South African Air Fryer Cookbook by Louis Holst. This cookbook features mouth-watering local favourites like bobotie, apricot snoek with sweet potato, boerewors with chakalaka, paptert and malva pudding. This essential collection of scrumptious South African recipes will help you make the most of your air fryer, make life a little easier and dinner time a lot tastier. Order it while you’re waiting for your milk tart to cool and thank us later when you’re nailing the SA recipes with ease.

      Air Fryer Milk Tart Recipe

      Here’s the air fryer version of South Africa’s favourite tea-time treat.

      Prep Time 30 minutes minsCook Time 1 hour hr

      Course DessertCuisine South African

      Servings 8

      1 air-fryer1 15cm pie tin
      1 roll Ready-made shortcrust pastryFilling600 ml Full-cream milk 2 Cinnamon sticks6 Cardamom pods100 ml Castor sugar (90g)65 ml Cake flour (35g)20 ml Cornflour1 pinch Salt45 ml Butter (40g)3 Eggs, large5 ml Vanilla essenceGround cinnamon or cinnamon sugar, to serve
      Grease a 15cm pie tin. Unroll the pastry onto a lightly floured surface and roll out lightly so it is a little thinner. Cut out a circle to line the pie tin, and large enough to allow a little excess pastry to hang over the sides slightly. Place the pastry into the pie dish and prick the base a few times with a fork. Refrigerate for 30 minutes.Preheat the air fryer to 160 °C. Put the pie tin into the basket and cook for 15-20 minutes or until the pastry is firm and a light golden colour. Remove from the air fryer and cool. Use a sharp serrated knife to trim off the excess pastry to leave a neat edge.For the filling, heat the milk with the cinnamon sticks and cardamom pods. In a bowl, stir the sugar, flour, cornflour and a pinch of salt together and set aside. Bring the milk to the boil, then reduce the heat and add the sugar and flour mixture, whisking well to prevent lumps. Cook, stirring, for 10 minutes until thickened. Remove the cinnamon sticks and cardamom pods. Add the butter. Whisk in the eggs and vanilla.Pour the filling into the prepared crust and cook in the preheated air fryer at 160 °C for 25-30 minutes or until the filling is set, but still slightly wobbly. Set aside to cool.Refrigerate until ready to serve. Serve sprinkled with cinnamon or cinnamon sugar.

      Keyword dessert

      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.

      Kelleigh Korevaar

      Kelleigh is the Managing Editor of Women’s Health. When she’s not convincing her colleagues to try the latest TikTok trends, you can find her planning a holiday that never leaves the group chat, binge-reading or eating her way through Cape Town. More

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      Two-Ingredient Chocolate Mousse

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      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

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

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      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

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      Your Ultimate Protein Pancake Recipe

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      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

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      These Banana Protein Pancakes Will Keep You Going All Day

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      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