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    This Hot-Honey Broiled Pineapple Toast Recipe Will Crush Your Hunger

    Ready to start your day with a protein-packed punch that’s as quick to make as it is delicious? This hot-honey broiled pineapple toast recipe is about to become your morning ritual in just 10 minutes!

    Bursting with immune-boosting nutrients, this a.m. delight showcases the creamy richness of cottage cheese, providing a substantial protein boost for enhanced muscle health and overall well-being. The tropical sweetness of pineapple complements the toast, infusing it with a wealth of vitamins (vitamin C, manganese, zinc and B vitamins), antioxidants and digestive enzymes.

    READ MORE: 9 Of The Best Post-Workout Snacks That Actually Taste Amazing Too

    Quick And Easy Hot-Honey Broiled Pineapple Toast

    Hot-Honey Broiled Pineapple Toast

    The sweet heat of this toast topper will give your morning some zing!

    Total Time 10 minutes mins

    Course Breakfast, Snack

    Servings 1Calories 264 kcal

    1 tsp olive oil⅓ cup fresh pineapple chunks1 tsp hot honey, plus more for serving1 slice whole-grain bread, toasted3 tbsp cottage cheeseAleppo pepper, for sprinkling
    Place oven rack on highest level and heat broiler.Meanwhile, grease a small-rimmed baking sheet with oil. Place pineapple chunks on prepared baking sheet, drizzle with hot honey and toss to combine. Arrange in a single layer and broil for 2 minutes. Toss; broil until golden brown for additional 2 minutes.Top toast with cottage cheese and spoon pineapple on top. Drizzle with additional hot honey and sprinkle with Aleppo pepper if desired.

    Keyword breakfast, Fruits, Pineapple

    Per serving: 264 cal, 7.5 g fat (1.5 g sat), 10 g protein, 275 mg sodium, 41 g carb, 20 g sugars (12.5 g added sugars), 4 g fibre

    For more breakfast inspiration and meal planning, try these Low-Calorie Smoothie Recipes.

    This recipe originally appeared in the March 2023 issue of Women’s Health US. More

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    12 Of The Best Vegan Protein Powders You Can Buy Right Now

    Raise your hand if you’re a vegan who’s sick of people asking you how you get enough protein. Same.

    Even though there are *plenty* of ways to get protein on a plant-based diet, vegan protein powder can help you meet your needs in a pinch.

    And, yes, dieticians say they’re legit. “Some misconceptions about vegan protein powders are that they don’t provide enough protein and that they won’t keep you full,” says Carolyn Brown, a dietitian.

    What’s in vegan protein powders?

    However, today’s vegan protein powders do both. First of all, many vegan powders contain 20 to 30 grams of protein per serving, which is totally on par with most popular whey protein powders, according to Brown. (Btw: If you’re wondering whether whey protein is vegan, the answer is a huge no. “Whey protein is one of the primary proteins found in dairy products,” says nutritionist Charlotte Martin.)

    Many plant-based powders also provide some fibre, which helps them keep you fuller, longer — and boosts their nutritional value, adds dietician Priya Khorana.

    Oh, and about that flavour issue. While vegan proteins long had a rep for tasting pretty revolting, times have changed. “Many newer proteins come in flavours like salted caramel, coconut, or even chai,” says dietician Andy Bellatti. These days, popular powders are made from hemp, brown rice, or pea protein. Not just soy.

    When hunting for vegan protein powder, consider these three major factors: protein content, types of proteins used and sweeteners. First, Martin recommends looking for a powder that contains at least 15 to 20 grams of protein per serving.

    READ MORE: Here’s Another Reason You Should Probably Stick To Your Plant-Based Diet

    Getting the most from your vegan protein powders

    Then, since most plant-based protein sources are “incomplete” (meaning they don’t contain all of — or enough of — all nine essential amino acids) on their own, opt for a protein powder made out of multiple sources, Martin says. Combining different proteins ensures your powder provides all of the aminos your body needs.

    Finally, limit any added sugar to five grams per serving, max. “I steer clear of artificial sweeteners since some research suggests they may have negative effects on metabolism, gut bacteria and appetite,” says Martin. Instead, opt for natural, zero-calorie sweeteners (like stevia).

    Whether you’re spiking your smoothies, iced coffee, or pancake mix, today’s vegan protein powders are better than ever — and totally worth your while, whether you’re a carnivore or not.

    The Top Vegan Protein Powders

    My Wellness Super Vegan Protein

    This protein combines hemp and pea protein for a rich source of essential and non-essential amino acids. They’re also bioavailable and easily digestible, a big win. It also has high levels of L-isoleucine, L-valine, L-arginine and L-Leucine, which are beneficial after a strenuous workout.

    Go Good Plant Protein Isolate

    Here, you’ll find no allergens like soya or dairy. Just the good stuff. Based on peas blended with organic vanilla beans for flavour, you’ll find this nutrient-packed vegan protein powder works wonders. Protein also boosts your immunity, FYI. A winner.

    Nutritech Vegan Pea Protein Isolate

    Nutritech Vegan Pea Protein Isolate contains 25g of naturally sourced protein per serving to increase your protein intake and further enhance your diet and lifestyle. Not only is pea protein isolate gluten, dairy and lactose-free, but it also has excellent bioavailability properties.

    READ MORE: How To Add More Vegetables To Your Diet, Even If You’re Busy

    Wazoogles Protein Blend

    This protein powder is delicious and stands up with its additions of essential vitamins and minerals. Loaded with the purest, most ethically sourced, nutrient-dense superfoods around, rich in plant-based protein, nutrients, living enzymes, vitamins and vital nutrients, without any fillers, artificial colours or flavourants to spoil it.

    Soaring Free Superfoods Protein Superfood Mix

    This vegan protein powder blend, with its short ingredient list, takes out fillers and additives, leaving you with the essential stuff. The entirely organic plant-sourced protein mix that contains natural sources of protein, antioxidants, fibre & omega 3. You can expect a chocolatey flavour from raw African Cacao powder.

    NPL Go Green Vegan Protein

    Get a full profile of amino acids and proteins from this blend. It tastes good, mixes easily and helps you hit those protein goals in one easy sip.

    READ MORE: Magnesium Is Brilliant For Sleep And Cramps – Here’s How To Get Enough Of It

    Biogen Plant-Based Protein

    Rice and pea protein is free from gluten, dairy, and lactose making it easily digestible, especially with the added bamboo fibre, an excellent ingredient for fibre enrichment. Try it in smoothies, making vegan, gluten-free treats like protein date balls and more.

    Phyto Pro Thrive Protein Shake

    Great taste? Check. Easy to digest? Check! Clean protein? Check! This concentrated pea protein isolate is a 100% plant-based protein powder with the addition of raw vanilla bean powder and sweetened with xylitol and stevia for a protein shake so tasty it doesn’t need anything else.

    Harvest Table Vegan Protein Powder

    Made from a blend of organic pea and brown rice proteins, this blend includes a proprietary blend from Harvest Table of CollaV, a natural, plant-based mix. CollaV is also a source of bamboo silica, which helps your bod make collagen. And, the Harvest Table’s vegan protein blend is 81% protein and every serving contains the same quantity of glycine and proline (the amino acids that make collagen so powerful) as an animal-based collagen.

    READ MORE: What To Eat Before A Morning Workout, According To Nutritionists

    Noa & Co Replenishing Protein Powder

    This is a plant-based supplement that contains a potent probiotic along with other extras. It is carefully blended with brown rice, pea and hemp which are three plant superstars that contain more optimal amino acids.

    WILD Natural Beauty Vegan Protein

    Made with low heat to maximise the bioavailability of the pea protein, this mix is GMO-free, easy to digest and delicious, per devotees. Get 25g of protein per serving. It’s also supercharged with an exceptional amino acid profile of 4g IBCAAs per single serving.

    USN BlueLab 100% Plant Protein

    Get a high-protein formula that works with USN’s vegan protein powder. This formula is free from sugar, dairy, gluten, soy, and artificial flavourants and colourants.

    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. Prices are subject to change. More

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

    There’s no denying that the humble and nutrient-rich egg is a favourite among breakfast lovers everywhere. Fortunately, there are lots of egg-cellent ways to make yours. Whisk into action with everything you need to know about eggs and then try these low-carb breakfast recipes from local chef Scott Parker’s cookbook End Your Carb Confusion.

    What Do The Words On My Egg Carton Mean?


    This indicates that the omega-3s in the eggs come from chickens fed with fatty acid-rich feed. It gives each egg a hearty boost – about seven to 10 times the amount in an ordinary egg!


    This means hens are corralled inside a barn instead of cages — though the amount of space allotted is not regulated, so there is a chance they’re packed in like sardines.


    While no government-sanctioned definition exists, it may indicate the hens were humanely raised — sometimes in open fields where they can walk freely and forage.


    These chickens are given some access to the outdoors but it’s not clear how much space they have — could be acres or the tiniest of plots.

    READ MORE: 10 Of The Best Healthy Cereals To Eat For Breakfast Right Now

    Certified Humane

    Seen this label on your carton? It means hens have space to roam and access to high-quality feed — a third-party organisation audits farms to confirm the certification. Sweet!

    Certified Organic

    These eggs come from uncaged hens that have access to the outdoors. No chemicals or antibiotic products are allowed with organic production.

    How Can I Make The Perfect Eggs Every Single Time?


    Bring a pot of water to a boil. Once it’s boiling, use a slotted spoon to gently lower the eggs in. Cook 6 minutes for runny yolks, 7 minutes for jammy and 11 minutes for hard. Transfer eggs into ice water and let them rest until the shells are cold to the touch. They can be peeled and eaten, or refrigerated in their shells for up to one week.


    Runny over easy, here we come! Heat a non-stick pan on medium-low, with a bit of oil lightly coating the bottom. Crack eggs and cook until bottom is set, about 1 minute, then slide a spatula under the egg and, with a quick flip, turn it over (don’t lift too high or you might break the yolk); cook until whites are set, 15 to 30 seconds more.


    Low is the way to go. Heat oil or butter in a 25cm non-stick skillet on medium-low. Whisk together eggs, salt and pepper, then add that to the pan and cook, stirring often with a spatula until eggs are beginning to set. Once the eggs are nearly there, add toppings — cheese, cooked veggies, herbs and tender greens.

    READ MORE: 9 Breakfast Ideas That’ll Give You A Better Boost Than Coffee

    Perfect Poach

    Fill a large, deep saucepan with about 20cm of water; your pan needs to be deep enough for the egg to create a teardrop shape when placed in it. Bring the water to a gentle simmer over medium heat. Add a generous pinch of salt and a splash of white wine vinegar or white vinegar. Crack each egg into a ramekin or small bowl, to make sure it looks good and there’s no shell in it. Stir the water somewhat vigorously to create a small whirlpool and slide an egg gently into the centre. For large eggs, cook for 2 minutes 30 seconds for soft poached eggs or 4 minutes for firmer poached eggs. Use a slotted spoon to remove the finished eggs and drain them on paper towels.

    Tip: Use fresh eggs when poaching. If you use older ones, the yolks will not stay in the middle and they will overcook before the whites have cooked.

    What Can I Do To Avoid Getting Eggshells In My Meal?

    According to a study by Glasgow University, the surest way to ensure a fragment-free white and yolk is actually with a knife. How, you ask? Hold the egg in the palm of your hand and break across its equator using a palette knife. This splits the shell cleanly while minimising cracking.

    Why Are My Egg Yolks Sometimes Different Colours?

    That’s actually influenced by the hen’s diet. Carotenoids are the orange-yellow-red pigments found in flowers, fruit and veg and how rich a hen’s diet is in carotenoids is what determines yolk shade.

    READ MORE: 5 Healthy Vegan Breakfast Recipes

    What If I Don’t Eat Eggs?

    While swapping the real deal for something else will throw out your macros, we understand that not everybody eats eggs. So whether you’re vegan or just not a fan of eggs, here are 3 plant-based egg alternatives we bet you haven’t tried yet.

    You’ll get 14.9g of protein per 50g serving. Breakfast is served.

    These have poppable yolks and crispy yet fluffy whites!

    These have 6.6g of protein per folded egg. Woah.

    3 Low-Carb Breakfast Recipes You Can Make:

    Poached Eggs With Feta On Cheese And Chive Toast

    Scott Parker

    The sweet and salty feta helps balance the richness of the eggs – and on a crispy piece of toast, there’s a ton of textural interest, too.8.9g carbs | 70.9g fat | 64.3g protein

    Prep Time 10 minutes minsCook Time 3 minutes mins

    Course BreakfastCuisine Healthy

    Servings 1 person

    1 Microwave1 Skillet
    Two-Minute Cheese & Chive Roll (Makes 2)2 Eggs, large2 Tbsp Full-cream milk1½ Tbsp 1 ½ Tbsp Olive oil, plus more for greasing the ramekins⅓ Cup ⅓ cup Almond flour, blanchedr⅓ Cup ⅓ cup Coconut flour½ tsp ½ tsp Baking powder¼ Cup ¼ cup Cheddar cheese, grated2 Tbsp 2 Tbsp Fresh chives, choppedSalt and freshly ground black pepper2 slices Prosciutto2 Eggs, large, poached6 Fresh basil leaves, roughly tornFreshly ground black pepper
    For The Two-Minute Cheese and Chive Roll:In a large bowl, whisk together the eggs, milk and oil until well combined.Sift the flours and baking powder into a medium-sized bowl and season with a pinch each of salt and pepper. Whisk to combine, then stir in the wet ingredients. Next, fold in the cheese and chives.Lightly grease two 60ml ramekins and divide the mixture between them. Set a kitchen towel on the counter and then gently tap the ramekins on it to get rid of air pockets (you want your rolls to have a tight crumb without any holes).Microwave both ramekins at the same time on high for 90 seconds. Turn the rolls out onto a cutting board or plate and then cut one roll in half horizontally. Toast the halves in a dry skillet over medium-high heat or in a toaster oven until warmed through on the inside and crisp on the outside.For Serving:

    Keyword healthy, high-protein, low-carb

    Protein Breakfast Stack

    Scott Parker

    This is the perfect breakfast for a big, busy day. It will help you stay satiated and energised for several hours.10.7g carbs | 67.9g fat | 51.8g protein

    Prep Time 2 minutes minsCook Time 6 minutes mins

    Course BreakfastCuisine Healthy

    Servings 1 person

    1 Non-stick pan
    3 Strips Bacon, cut in half crosswise100 gram Halloumi cheese30 gram Fresh spinach2 Tbsp Kale pesto, homemade or store-bought50 gram Avocado, thinly sliced1 egg, large and friedSalt and freshly ground black pepperMaldon salt, for finishing (optional)
    Fry the bacon in a medium-sized non-stick pan over medium-high heat until crispy. Remove from the pan and place on a paper towel to drain, preferably in a warm place. (In the oven on a low setting is perfect.) Keep the bacon fat in the pan; turn the heat up to high.Season the halloumi cheese with a pinch each of salt and pepper, then place it in the pan with the bacon fat and brown on all sides, 30 to 60 seconds per side. Once the cheese is browned, remove it from the pan and place it with the bacon to stay warm.While still on the heat, add the spinach to the pan, season with a pinch each of salt and pepper and leave to wilt for about 1 minute. Remove from the pan and place with the rest of the components.To serve, spread the pesto in the centre of a serving plate, then add the spinach, avocado, halloumi and bacon. Top with the fried egg. If desired, finish with a pinch each of Maldon salt and pepper.

    Keyword healthy, high-protein, low-carb

    Broccoli And Feta Frittata

    Scott Parker

    Quick, easy and versatile, you can use just about any pre-cooked, non-starchy vegetable for this dish. This is also the ideal way to use up bits of leftover veggies!8g carbs | 27g fat | 27.3g protein

    Prep Time 5 minutes minsCook Time 5 minutes mins

    Course BreakfastCuisine Healthy

    Servings 1 person

    1 Non-stick pan
    3 Eggs, large1 Tbsp Unsalted butter50 gram Broccoli florets, roughly chopped and steamed or blanched50 gram Feta cheese, dicedSalt and freshly ground black pepper
    Preheat the oven to 180°C.Heat a medium-sized oven-safe non-stick pan over medium-high heat.Crack the eggs into a bowl, season with a pinch each of salt and pepper and whisk until combined.When the pan is hot (but not smoking), put the butter in the pan and let it foam. Tilt the pan back and forth to cover the bottom with the melted butter.Add the eggs, sprinkle the broccoli and feta over the eggs and put the pan in the oven. Bake until the eggs are firm and golden brown, 5-10 minutes.Sprinkle with a pinch of pepper. Serve the frittata directly from the pan (use a trivet to protect your table) or gently slide it onto a serving plate.

    Keyword breakfast, healthy, high-protein, low-carb

    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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    You Have To Make This Protein-Packed Shandong Chicken Recipe Tonight

    “Every comfort food dish in every country ultimately comes down to carbs’ n’ sauce,” says Lucy Tweed, author of cookbook Every Night Of The Week. And this Shandong Chicken recipe has this in spades.

    But beyond the carbs n’ sauce you’ll also need protein. Luckily, it doesn’t matter what size chicken you choose so go with what you have, but Lucy tends to veer towards 1.2 kg that she prepares herself. And if you’re up for it, you’ll be doing that too.

    “I like to think that appreciating the food we eat extends beyond simply knowing an ingredient to the handling of it (although I grew up on a working farm so I have had the benefit of experience from a young age). But if it’s not for you, just ask your butcher to do this for you,” says Lucy.

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

    Make The Most Of Your Meal Prep

    Whether you decide to handle the chicken yourself or you get your butcher to do it for you, we’re going to help you make the most of your meal prep.

    Play one of these podcasts while your chicken cooks in the oven — and learn some mindful strategies while finishing off your meal. Master chef or mindful chef?

    The Happiness Lab with Dr. Laurie Santos

    The Happiness Lab with Dr. Laurie Santos offers science-based strategies for enhancing happiness and wellbeing. Their “Burnout and How to Avoid It” episode is 39 minutes long; just in time to hear your oven timer go off!

    Unlocking Us with Brené Brown

    This podcast is for anyone who wants to become more self-aware and silence their negative self-talk. Check out the 35-minute episode “Brené with Karen Walrond on Accessing Joy and Finding Connection in the Midst of Struggle.”

    On Purpose with Jay Shetty Podcast

    This podcast features interviews with some of the most insightful people in the world. “Gwyneth Paltrow Interviews Jay Shetty ON: Daily Actions to Build Life-Changing Habits & Training Your Mind to Break Old Patterns” is a must-hear!

    READ MORE: The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now

    Shandong Chicken Recipe

    “Every comfort food dish in every country ultimately comes down to carbs’ n’ sauce,” says Lucy Tweed, author of cookbook Every Night of the Week and creator of this recipe. And beyond the carbs n’ sauce you’ll also need protein; it doesn’t matter what size chicken you choose, but Lucy tends to veer towards 1.2 kg.

    Prep Time 15 minsCook Time 45 mins

    Course Main CourseCuisine Chinese

    Servings 6 people

    1 Saucepan1 Deep Baking Dish1 Frying Pan
    1 Whole Chicken, spine removed and pressed flat* you can ask your butcher to do this for youSauce125 ml Soy sauce3 Tbsp Honey5 cm Knob of ginger, peeled and left whole3 Whole Spring onions, white parts roughly chopped, green tops reserved for garnish1 Whole Onion, quartered3 Tbsp Chinese black vinegar1 Tbsp Chilli bean paste1 Tbsp Chicken stock powderNoodles2 Tbsp Olive oil2 Bunches Water spinach, cut into 10cm pieces6 Whole Garlic cloves, sliced500 gram Fresh rice noodles (or use dry noodles cooked according to the packet instructions)1 Tbsp Sesame oil
    Preheat the oven to 200°C.Finely slice the green spring onion tops lengthways or on a very sharp angle and put in a glass of iced water so they curl up. Completely unnecessary when it comes to flavour but such a fun accessory.Warm all the sauce ingredients in a saucepan with 125ml water.Put the chicken in a deep baking dish lined with baking paper and pour the sauce over the top.Place in the oven for 45 minutes (and put on a podcast). Lucy puts a piece of foil over hers at about 25 minutes because the skin can really take that self tan look too far! Not tight, just literally rest the foil on the top. Untucked.While that’s happening, get the noodles ready. In a large frying pan over medium heat, add the oil and cook the spinach and garlic slivers until the garlic just starts to brown. You can use ordinary spinach as a substitute but it isn’t as silky in texture.Add the rice noodles and 3 tablespoons water to loosen them. Toss this well and dress with the sesame oil.Cut the chicken into pieces to serve. (The hardest bit is the thigh bone but you can leave this part whole if you like. Everything else you can snip at the joint.)Slice the now candied ginger to serve on top, along with the curly green tops of the spring onions.

    Keyword chicken, dinner, healthy More

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    This Simple Freezer-Friendly Pulled Pork Tortilla Recipe Is Perfect For Meal Prep

    Listen, we love pulled jackfruit and shredded chicken as much as the next person, but we all know pulled pork is the real deal. It takes so well to flavour and is sticky, sweet and succulent. That’s why we’re sharing this pulled pork tortilla recipe from Ilse van Der Merwe’s cookbook Simply Seasonal.

    It works great as a meal for friends (it makes at least 6 servings), or you can meal prep it for the week ahead. “I always double the recipe for the rub, meat and sauce, because pulled pork freezes exceptionally well and is a fabulous quick-fix filler for rolls, sandwiches etc,” says van der Merwe.

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

    And the best part is you don’t need to be a braai master to master this meat. No smoker? This tender and sticky recipe is adapted so that anyone can make it in a regular oven (using a good quality cast-iron pot).

    It is intended to be deliciously messy, so embrace this pulled pork tortilla recipe, eat with your hands and lick your fingers.

    Oven-Braised BBQ Pulled Pork Tortilla Recipe


    Barbecue Rub

    30ml Soft brown sugar

    15ml Salt

    15ml Smoked paprika

    5ml Ground cumin

    2.5ml Ground black pepper

    Pork & Barbecue Sauce (recipe can easily be doubled)

    2kg Boneless pork shoulder, cut into 5–6 large chunks

    45ml Olive oil

    1 Bottle lager beer (or apple cider)

    125ml Tomato sauce

    45ml Apple cider vinegar

    45ml Dijon mustard

    10ml Brown sugar

    15ml Worcestershire sauce

    15ml soy sauce

    2 Cloves garlic, finely grated

    8–12 Toasted flour or corn tortillas

    To Serve

    Sour cream (or mayonnaise)

    Tomato salsa and/or cabbage slaw

    Sliced red onion, fresh coriander

    Salt and pepper, to taste

    READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes


    For the rub, mix all the ingredients together in a wide mixing bowl. Now add the pork chunks and toss to coat all over, rubbing the mixture into the meat. Cover and leave overnight in the fridge, if you have the time, or continue straight on.

    Preheat the oven to 150°C. In a large cast-iron pot (try use a 31cm oval Le Creuset casserole for the doubled recipe) over medium-high heat, heat the oil. Working in batches, add the rubbed pork and sear on all sides (remember there’s sugar in the spice mix, so it will tend to burn quickly – watch carefully).

    Place all the meat back in the pot, add the beer and cover with a lid. Transfer to the preheated oven and cook for 3 hours, then remove the lid and cook for another hour, or until the pork is very tender and pulls apart easily. Remove from the oven, transfer the meat to a clean bowl and let it rest while you prepare the sauce in the used pot with drippings.

    To make the BBQ sauce, add the tomato sauce or ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, soy sauce and garlic to the pot with the remaining drippings and stir well. Bring to a simmer for about 5 minutes over medium heat, scraping the bottom and sides to incorporate all the dark roasted bits, then taste and season with salt and pepper.

    Now shred the rested pork using two forks. Toss the shredded meat with about half the barbecue sauce (or more if you want). Serve warm with freshly toasted tortillas, sour cream or mayonnaise, salsa and/or cabbage slaw, red onion, coriander and some extra BBQ sauce on the side. More