Nutrition

Subterms

    More stories

    • 138 Shares

      in diet and nutrition

      This Slow-Roasted Lamb Shoulder Recipe Is Perfect For A Special Occasion

      by

      Got a dinner party on the cards? Maybe you’re having your family over? Or perhaps you just wanted to indulge with a delicious Sunday lunch (and use the leftovers for meal prep). This slow-roasted lamb shoulder recipe will be the star of any show and it’s pretty damn fuss-free.

      Need more motivation to make this meal? Here are 4 benefits of eating lamb:

      Lamb is rich source of high-quality protein (and we all love protein that packs a punch).

      It’s an amazing source of many vitamins and minerals, including iron, zinc, and vitamin B12. Now those are some seriously important vitamins and minerals.

      Eating lamb regularly may promote muscle growth, maintenance, and performance. So you can hit the gym hard and then eat this meal rest assured you’re fuelling yourself the right way.

      It helps prevent anaemia (and we all know how common it is for women to suffer from this). Now you can eat yourself healthier.

      Sold? We thought so. Now try this flavourful, melt-in-your-mouth lamb shoulder recipe below. Want more delicious recipe just like this one? Try out the cookbook Simply Seasonal by Ilse Van De Merwe.

      READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

      Slow-Roasted Lamb Shoulder On Herbed Couscous With Mint And Peas

      Lamb, mint and peas, they are a pretty solid trio you can rely on to deliver flavour in any recipe. This lamb is a great partner for the minted peas.Pro tip: Start the lamb early because it needs quite a few hours in the oven.

      Prep Time 15 minsCook Time 7 hrs 30 mins

      Course Main CourseCuisine French

      Servings 6 people

      1 Deep roasting tray
      ±12 Pickling onions, peeled but kept whole4–6 cloves Garlic, peeled but kept whole±2 kg Whole lamb shoulder5 ml Dried origanum250 ml Dry white wine250 ml Water500 ml Couscous500 ml Boiling water±30 ml Extra virgin olive oil250 grams Fresh or frozen peas10 ml ButterSalt and pepper, to taste20 grams Fresh mint, finely chopped (reserve some for topping)20 grams Fresh Italian parsley, finely choppedJuice and finely grated rind of a lemon
      For the lamb, preheat the oven to 220°C and place the onions and garlic in a large deep roasting tray. Place the lamb shoulder on top, scattering with origanum and seasoning with salt and pepper all over. Add the wine and water to the tray, then cover with a lid (or with foil). Roast for 30 minutes, then turn down the heat to 120°C and roast for another 6–7 hours until very tender and falling from the bone.About 30 minutes before the lamb is ready, place the couscous and boiling water in a bowl and season with salt. Cover with a lid or a plate and leave to steam for about 5 minutes. Fluff up the couscous with a fork, then add the mint and parsley, lemon juice and rind and olive oil. Stir well and add more salt if needed. Cover and set aside until ready to serve.Briefly cook the peas in boiling water and drain, then stir through the butter and season with salt and pepper. When the lamb is ready and completely fall-apart tender, transfer it with most of the pan juices (if the pan juices are too much, pour into a small jug and serve on the side) to a large serving platter along with the peas, scatter with a few whole mint leaves, and serve with the couscous on the side.

      Keyword dinner, lamb More

    • 113 Shares

      in health and weelbeing

      30 Superfoods You Can Sneak Into Your Go-To Meals

      by

      Superfoods: a buzzword that’s been tossed around a lot over the past couple of years. But what exactly is a superfood? According to registered dietitian Beth Czerwony, a superfood “helps promote health by increasing your immune function and decreasing your chance of disease progression.” As of today, there is no exact criteria for which foods are classified as superfoods, but it goes without saying that there are some foods higher in vitamins and minerals than others (looking at you, french fries). While I fully believe foods should not be labeled as “good” or “bad,” I’m also always on the hunt for how to cook meals that I not only love, but that are also filled with nutrient-dense foods that support my long-term health goals. As it turns out, superfoods are a great hack for this. Read on for 30 nutritiously-dense superfoods, plus easy ways to incorporate them into your diet.

      1. Cinnamon: Add it to your morning coffee, smoothie, or pancake recipe. Cinnamon has anti-inflammatory properties and may help reduce blood sugar levels.
      2. Chia seeds: Sprinkle them on your salad or into your morning smoothie or yogurt. Chia seeds are a great source of fiber and may help to lower LDL cholesterol. 
      3. Extra Virgin Olive Oil: Switch out any butter or vegetable oils for olive oil. It has antioxidant and anti-inflammatory properties.
      4. Dark Chocolate: Switch out your milk or white chocolate snacks for dark chocolate. Dark chocolate is known to have higher benefits for heart health than other cocoa-based products.
      5. Spinach: Spinach is a great source of vitamins and minerals, including vitamins B, A, E, C, and K. In the mornings, add a handful of spinach to a smoothie or fry it with your eggs. Try a spinach salad for lunch, or mix it into your pasta recipe for dinner.
      6. Dates: They make a great snack, and this recipe shares seven ways to eat them, or you can blend them into a smoothie too. They are a great source of fiber, iron, and magnesium.
      7. Avocados: Try avocado toast for breakfast, add an avocado to your salad for lunch or a salmon bowl for dinner, or try this easy avocado snack. Avocados are a great source of healthy fat and are great nutrient boosters.
      8. Pomegranates: Aside from adding them to a salad or drinking fresh pomegranate juice, you can also eat pomegranates on their own for a snack. They are high in antioxidants and promote heart health. 
      9. Blueberries: If you like to bake, blueberry muffins or bars are a great way to add some blueberries to your diet. For an easy health hack, add them to your smoothie or yogurt bowl, or eat them as a snack with almonds. Blueberries are a healthy source of vitamins, minerals, and antioxidants. 
      10. Wild salmon: Choosing salmon as your protein source for lunch or dinner once a week, as opposed to other seafood, chicken, or red meat, makes for a great boost in Omega-3 fatty acids. You can try it in a salmon bowl with rice and vegetables or on a sheet pan dish with veggies.
      11. Garlic: Luckily, many recipes already call for garlic, including stir frys, salad dressings, pastas, and soups. Garlic not only helps boost immunity and works as an anti-inflammatory, but also helps your heart health too.
      12. Mushrooms: A highly underrated food, mushrooms are a great topping on pizza or salads as well as with pasta or roasted vegetables. Most types of mushrooms are rich in B vitamins, phosphorus, vitamin D, selenium, copper, and potassium. 
      13. Quinoa: Next time you make a rice dish, opt for quinoa instead. Quinoa is a great source of plant protein and fiber. 
      14. Lemon: Spice up your water by adding some lemon to it. Not only does lemon water keep you hydrated, but it also aids digestion and boosts your vitamin C intake.
      15. Kimchi: This traditional Korean dish is an easy add-on to your stir fry and tastes great in a seaweed wrap with rice and other vegetables. A great gut-boosting food, kimchi is filled with probiotics, and we all know the gut is the control center of the body. 
      16. Sweet Potatoes: Sweet potatoes taste great with in any bowl or sheet pan meal. They are a great source of healthy carbohydrates, vitamins A, B6, and C as well as potassium and fiber. 
      17. Chickpeas: Chickpeas are a delicious substitute for anyone with gluten sensitivities (peep chickpea pasta), and as a complete protein high in fiber, they also help to balance blood sugar. You can add chickpeas to salads or substitute them for chicken in wraps. This recipe is a personal favorite.
      18. Golden Berries: This tiny berry packs a punch. Filled with vitamins and minerals, you can eat golden berries on their own or with yogurt and granola.
      19. Green Tea: If you’re an avid coffee drinker, try switching out your morning or afternoon coffee with green tea (hello, matcha). There is a realm of benefits to drinking green tea, including lowering cholesterol and boosting heart health. It also might be the secret to gut health.
      20. Turmeric: Sprinkling half a teaspoon of turmeric on your fried eggs or roasted vegetables, or drinking turmeric tea can go a long way. Turmeric is beneficial for managing inflammation. 
      21. Tahini: Once you try a tahini-based salad dressing, you’ll never go back. It is rich in fatty acids, including omega-3s and omega-6s. Here is a great recipe.
      22. Red Beets: Beets are special for their cardiovascular and heart health benefits. They can be grilled or baked with other vegetables or juiced.
      23. Manuka Honey: Bee-based products are all the rage right now, and for good reason. Manuka honey has antibacterial, antiviral, anti-inflammatory, and antioxidant properties. It can be added to tea, yogurt, acai bowls, or drizzled on toast. 
      24. Spirulina: Available most commonly in powder or supplement form, you can add spirulina to smoothies, a pancake mix, or an orange or grapefruit juice. Spirulina is filled with immunity-boosting properties.
      25. Tomatoes: Try replacing cream sauces with tomato sauces in your pasta, or adding tomatoes to your breakfast egg scramble. Tomatoes provide a good amount of potassium as well as vitamins A, C, and K. 
      26. Maca Powder: You can add maca powder to smoothies, coffee, pancakes, oatmeal, or baked goods. It can be incredibly powerful in helping to balance hormones.
      27. Almonds: Almonds are a great protein-packed snack on their own, but you can also opt for almond butter, which you can add to smoothies, toast, or apples. Not only are almonds packed with nutrients, but they can also help lower blood pressure and improve cholesterol. 
      28. Bone Broth: Drinking bone broth is a great way to boost your immune system and add more collagen to your diet. The easiest way to consume bone broth is in soups.
      29. Seaweed: Seaweed snacks are a personal favorite, but you can eat seaweed with sushi or add it to soups. It is a significant source of vitamins and minerals.
      30. Ghee: If you don’t want to switch out your butter or oils for olive oil, ghee is another good substitute. Ghee is rich in antioxidants and has anti-inflammatory properties. 

      Every Product Your Kitchen Needs To Make Healthy Eating Easier More

    • 150 Shares

      in diet and nutrition

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

      by

      There are many upsides to following a vegan diet — plenty of fruits, vegetables, and fibre-rich nuts and legumes. But one major downside? No vegan pizzas. At least, not at most restaurants.
      I mean, seriously, finding a good vegan pizza is kind of like spotting a unicorn in the wild — it’s the stuff of legends! Luckily, these 20 vegan pizzas will satisfy even the most dedicated cheese-lover. Don’t believe me? Get ready to have your mind totally blown.
      Vegan Green Goddess Pizza
      Okay, so this pizza doesn’t actually include green goddess dressing, but it is jam-packed with green veggies layered on a basil white hummus spread.Per serving (1 slice): 332 calories, 8.9 g fat (1.1 g saturated), 18.8 g carbs, 4 g sugar, 793 mg sodium, 7.9 g fibre, 13.5 g proteinREAD MORE: The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now
      Skinny Mexican Avocado Pizza
      Wait, avocado pizza? My dreams have come true. This pizza is like a fiesta on a plate.Per serving: 171 calories, 4.1 g fat, 28.4 g carbs, 2.1 g sugar, 4.5 g fibre, 5.8 g protein
      Socca Pizza
      Yes, socca sounds super fancy—rest assured, it’s not. It just means that instead of wheat flour, the crust is made from chickpea flour. (Hello, gluten-free pizza crust.) Think of it as a chickpea pancake topped with your favourite veggies and cashew cheese.Per serving (1/2 pizza): 364 calories, 35.3g carbs, 6.6g fibre, 12.6g protein
      Summer Red Curry Naan Pizza
      Curry, naan, and pizza—three of the tastiest things ever. Add fresh summer vegetables and you have the perfect quick and light meal.Per pizza: 540 calories, 11.8 g fat (2 g saturated), 83.5 g carbs, 11 g sugar, 1178.5 mg sodium, 12.4 g fibre, 15 g protein
      Best Homemade Vegan Pizza
      This veggie vegan pizza will convert even the biggest skeptic who believes there’s no such thing as pizza without real cheese.Per serving (1 slice): 230 calories, 7.6 g fat, 35.8 g carbs, 3.3 g sugar, 6.7 g fibre, 9.7 g protein
      Vegan Berbere Chickpea Pizza
      It may not be your first instinct to top a pizza with this Ethiopian spice blend, but it makes for an incredibly flavorful meal. Plus, the creamy tahini dressing adds a cool, tasty texture.Per serving: 438 calories, 9 g fat, 72 g carbs, 5 g sugar, 896 mg sodium, 13 g fibre, 17 g protein
      BBQ Chickpea And Cauliflower Pizza
      Can we talk about this pizza for a minute? It combines all the tangy goodness of barbecue in a vegan pizza.Per serving (1 slice): 495 calories, 16.1g fat (2.5g saturated), 78.9g carbs, 19.3g sugar, 1548mg sodium, 8.9g fibre, 13.3g proteinREAD MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing
      Lemon Herb Socca Pizza
      Okay, who would have thought to add lemon to pizza? But combined with fresh herbs like basil, tarragon, and oregano, you have a zippy, zesty treat.Per serving (1/4 pizza): 279 calories, 16 g fat (4 g saturated), 18.8 g carbs, 4 g sugar, 391.5 mg sodium, 3.5 g fibre, 14 g protein
      Flatbread Pizza With Hummus
      If you’re wondering what to do with all your spring and summer vegetables, try this flatbread pizza. It’s fast and easy, making it a perfect weeknight meal.Per serving: 405 calories, 7 g fat, 68 g carbs, 14 g sugar, 437 mg sodium, 9 g fibre, 15 g protein
      Pizza Bites With Pesto
      How cute are these little pizzas? You get a little pesto, sautéed mushroom, tomato, and crispy dough all in one bite.Per serving: 136.5 calories, 8 g fat (1 g saturated), 15 g carbs, 3 g sugar, 239 mg sodium, 2 g fibre, 4 g protein
      Roasted Garlic And Portobello Mushroom Vegan Pizza
      Garlic and mushrooms make this vegan pizza a classic, not to mention, an easy weeknight dinner.Per serving (1/4 pizza): 237 calories, 6 g fat, 40 g carbs, 3 g sugar, 356 mg sodium, 2 g fibre, 7 g protein
      Sicilian Cauliflower Pizza
      Braised cauliflower, sun-dried tomatoes, golden raisins, and red pepper flakes—this vegan pizza hits all the major flavours. Add a couple of dollops of almond ricotta, and your taste buds will thank you.Per serving: 224 calories, 5g fat (1g saturated), 33g carbs, 16g sugar, 334mg sodium, 6g fibre, 9g protein
      Spinach Artichoke Pizza
      Think of this vegan pizza as your ultimate comfort food. Who can pass up the combo of spinach artichoke and pizza? Definitely not me.Per serving: 177 calories, 6g fat (1g saturated), 26g carbs, 1g sugar, 555mg sodium, 4g fibre, 7g protein
      Stovetop Pizza With Avocado And Roasted Cherry Tomatoes
      Don’t want to turn on your oven but still craving pizza? No worries: Your stovetop works just as well for this pie.Per serving: 911 calories, 28 g fat (4 g saturated fat), 149 g carbs, 3 g sugar, 1836 mg sodium, 17 g fibre, 22 g protein
      Sweet Potato Pizza Bites
      These mini sweet potato and pesto pizzas are a genius way to get your pizza and veggie fix. Plus, they make great party apps.Per serving: 48 calories, 2 g fat, 6 g carbs, 1 g sugar, 109 mg sodium, 1 g fibre, 1 g proteinREAD MORE: This Tasty Super Greens Pie Is The Best Way To Sneak In Your Veggies
      BBQ Chickpea Pizza
      You can’t have too many chickpeas or too much BBQ, so go ahead and make this vegan pizza the next time you need a satisfying dinner.Per serving (1/4 pizza): 301 calories, 6 g fat, 51 g carbs, 8 g sugar, 417 mg sodium, 10 g fibre, 12 g protein
      Thai Chickpea And Veggie Pizza
      Want to switch up your regular pizza? Try adding some Thai flavours and peanut sauce. Your taste buds will thank you.Per serving: 468 calories, 0 g fat, 14 g carbs, 8 g sugar, 57 mg sodium, 4 g fibre, 2 g protein
      Vegan Deep-Dish Pizza
      Just because you’re vegan doesn’t mean you have to give up deep-dish pizza, too. And while the thought of making pizza dough from scratch may make you nervous, don’t worry. This recipe is insanely easy.Per serving: 341 calories, 3 g fat, 66 g carbs, 6 g sugar, 540 mg sodium, 85 g fibre, 11 g protein
      Vegan Tortilla Vegetable Pizza
      Super-crispy pizza topped with spicy sauce? Sign me up. You’ll get two of your five servings of veggies for the day with this vegan pizza recipe.Per serving (1 pizza): 181 calories, 30g carbs, 5g fibre, 7g protein
      Vegan Greek Pizza
      If you’re a fan of Mediterranean flavours, you’re going to love this vegan Greek pizza. I’d totally opt for this over a Greek salad any day.Per serving: 470 calories, 19.2g fat (2.5g saturated), 66.1g carbs, 1.1g sugar, 1331mg sodium, 11g fibre, 14.7g proteinThis article was originally published on www.womenshealthmag.com  More

    • 163 Shares

      in diet and nutrition

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

      by

      Bird or bacon? No need to choose. There’s a no-membership-required policy for this club. Step right up for a feast of flavour when you try out this chicken club salad recipe.

      Best part? We know how busy you are so we’ve built in a mindful task you can do while you are cooking.

      How To Maximise Your Meal Time Prep

      A 2018 study suggested that writing about positive experiences for just 15 minutes a day, three times a week, may boost resilience and help ease feelings of anxiety and stress. Now, it’s time to embrace the power of putting pen to paper in the 20 minutes your club chicken roasts.

      Don’t know where to start? Here are some journalling prompts:

      What three ordinary things bring you the most joy?

      What is one good thing that happened to you today?

      What five personality traits are you most thankful for?

      What’s something about your health or body that you’re grateful for?

      Chicken Club Salad Recipe

      Serves 4–6

      “I like to cook this with bone-in cutlets and then, once the chicken is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, just ask the butcher to debone the cutlets for you first or use thigh fillets. Thighs are forgiving; you’ll just need to reduce the cooking time as explained below.” says Lucy Tweed, author of cookbook Every Night of the Week.

      Ingredients

      1kg Chicken cutlets (thighs), bone in, or thigh fillets

      Olive oil, for brushing

      Sea salt

      150g Round pancetta, thinly sliced

      1/4 Baguette (or 1/2 small one), thinly sliced on the diagonal

      2 Avocados, peeled and cut into wedges or slices

      1/2 Iceberg lettuce, cut into thin wedges

      3 Very ripe tomatoes, sliced into thin rounds

      125ml Vinai-no-regrette

      2 Tbsp Chives, finely chopped

      Vinai-no-regrette (makes approx. 375ml):

      125ml Lemon juice

      1 Garlic clove, peeled and smashed

      2 Tbsp Dijon mustard

      2 tsp Each sugar and sea salt

      50g Parmesan, grated

      250ml Extra virgin olive oil

      Optional Ingredients:

      Fresh bread, to transform it from a salad into the stacked sandwich you love. Be sure to use thick slices of a crusty bread, like baguette.

      Method

      Preheat your oven on grill.

      Brush the cutlets or thigh fillets with oil and season with salt. Place, skin-side up, on a baking tray and grill for 5 minutes until crispy.

      Switch to oven mode and set to 180°C.

      Cook the chicken cutlets for 10 minutes (if you’re using thigh fillets, skip this bit).

      Add the pancetta, softly scrunched or folded in little clusters, to the baking tray with the chicken.

      Place the baguette slices onto the tray too (if using), allowing them to soak up the fatty juices.

      Return to the oven and roast for a further 20 minutes until the pancetta and bread are crisp and golden and the cutlets or thigh fillets are cooked through. Good time to journal.

      Remove from the oven and allow to cool to just warm.

      Cut out the bones if you used cutlets and cut each piece of chicken into about four jaunty slabs. Assemble the roasted stuff on a platter, along with the avo, lettuce and tomato. 

      Dress with the vinaigrette and scatter with chives. More

    • 138 Shares

      in health and weelbeing

      7 Foods I’m Adding to My Diet To Combat Chronic Inflammation

      by

      As someone with lactose intolerance and celiac disease, I am well-versed in the art of dealing with a sensitive stomach. But when I woke up with a pain in my back last May that wouldn’t go away, I knew it was more than my run-of-the-mill stomach problems and I went to the ER. Six hours and many tests later, the doctors told me the culprit of my pain was likely inflammation in my GI tract, and that I should change my diet and see a gastroenterologist. Let’s just say, between the months-long waiting list just to get seen and my aversion to “dieting,” the last eight months have been filled with stress, pain, and tears. Which is why I’ve decided to transform my diet and focus on eating foods that combat chronic inflammation. Spoiler: Thanks to these changes, my stomach has never felt better, and (bonus!) I’ve seen major improvement in my skin and eczema.
      A brief disclosure: The right anti-inflammatory diet will vary from person to person, and this list isn’t a substitute for medical or professional advice. If you think you’re struggling with inflammation, it’s vital that you consult a healthcare professional. Likewise, we can all benefit from properly nourishing ourselves, and the foods below are jam-packed with healthy, body-loving ingredients. Keep reading to learn the top seven anti-inflammatory foods that my doctor recommended I add to my diet to combat chronic inflammation, and how I’m incorporating them into my life.
       
      1. Salmon
      The Mediterranean Diet has long been regarded as the healthiest diet there is, and it’s also one of the best for reducing inflammation. “The Mediterranean Diet has been shown to be anti-inflammatory because of its focus on whole foods and omega-3 fatty acids,” Julia Zumpano, a registered and licensed dietitian, told the Cleveland Clinic. This claim is backed up by science: Studies have shown that omega-3 fatty acids dampen the reaction of macrophages, which are immune cells that live in the tissue of the organs and play a key role in triggering inflammation.
      A good source of omega-3 fatty acids is fatty fish, and salmon is one of the best sources out there. I love all seafood, but as far as fish is concerned, salmon is one of my faves and go-to foods these days. It pairs well with anything: in a BLT for lunch, tossed with a pasta, on top of a salad, with rice and avocado or oven roasted potatoes, and so on. Plus, eating salmon regularly—regardless of whether or not you’re struggling with chronic inflammation—can help boost heart and eye health, aid in digestion, and support your immune system and fertility. 
       
      2. Olive oil
      I’m swapping out my dairy-free and vegan buttery spreads in favor of olive oil because it is packed with anti-inflammatory properties. There’s a plethora of healthy monounsaturated fats found in olive oil, but the most notable one is oleic acid. Research has shown that oleic acid can suppress inflammatory markers like C-reactive protein (CRP) and interleukin (IL)-6. When these markers are triggered, they essentially tell your body to go into overdrive, and thus inflammation is created. Olive oil also contains oleocanthal, a powerful antioxidant that has been found to diminish or lessen inflammation.
       
      3. Nuts
      Nuts are one of the healthiest snacks out there, but I’m a sweets girl through and through, which is probably why I’ve been sleeping on everyone’s favorite salty snack. Of course, that’s all about to change: I’m filling my pantry with walnuts, macadamia nuts, almonds, and cashews. According to The Mayo Clinic, nuts are a great source of protein and are rich in substances that promote a healthy heart and battle inflammation. These substances include monounsaturated fats, omega-3 fatty acids and fiber—another ingredient proven to help lower inflammation. So while I will occasionally miss my sweet treats, my gut and digestive system will thank me for reaching for nuts when I get that pang of hunger in between meals.

      4. Avocados
      The internet’s favorite fruit can in fact also help lower inflammation. Avocados are loaded with nutrients as well as antioxidant and anti-inflammatory compounds, such as vitamins C and E, carotenoids, and phenolic compounds. These substances have been found to have major antioxidant, neuroprotective, and cardioprotective benefits. Additionally, an article published on Healthline speculates that regularly eating avocados may help improve the body’s natural antioxidant defenses and better combat inflammation. Whether you spread it on toast, DIY avocado pudding, or use it to enhance a meal, rest assured we can all enjoy avocados, knowing they taste good and are good for us too.

      5. Berries
      I tend to only reach for berries in the warm weather, but it’s time to break that habit and enjoy the health benefits of these fruits all year long. According to a study published on PubMed, berries are loaded with polyphenol compounds that have shown natural anti-inflammatory effects in humans. Additionally, berries that have distinctive colors of red, blue, and purple contain anthocyanins, a powerful polyphenol compound and natural antioxidant. There are tons of berries out there that can fight inflammation, but the ones I’m leaning on include strawberries, raspberries, blackberries, and grapes. I’m keeping them stocked in my fridge so I can reach for them whenever I need a snack or am in the mood for a homemade smoothie.

      6. Spinach
      Incorporating greens into your diet is essential, but not all greens are created equal. When it comes to reducing inflammation, dark leafy greens like spinach are the right move. Spinach is rich in beta-carotene—a powerful antioxidant known for its anti-inflammatory properties and ability to make skin glow. “Studies have linked higher amounts of beta-carotene in the blood with lower levels of a marker of inflammation called C-reactive protein (CRP),” Kim Yawitz, a registered dietician and gym owner, explained to Eat This Not That. The good news about spinach is that it pairs nicely with all kinds of food so it’s easy to incorporate into your diet. I love putting raw spinach in sandwiches or salads or sautéing it with banana peppers in olive oil and using it as a side dish for dinner or as an addition to pasta.

      7. Raw garlic
      Garlic is more than just a flavorful addition to your pasta dishes, it’s also a proven anti-inflammatory food. Research has shown that sulfur compounds in garlic have the ability to reduce inflammatory markers, better protect the immune system, and boost antioxidants. Furthermore, garlic also contains quercetin—a member of the flavonoid family and powerful antioxidant—that can naturally help the body battle inflammation.
      I’ll admit that learning all of this was music to my Italian ears—I already put garlic in everything! But this year, I’m focusing on eating more raw garlic to get it in its most natural form and absorb all the benefits it has to offer. I’m going to add raw garlic to salads, pair it with my favorite dairy-free cheese, put it in tuna or chicken salad, and so on. Don’t sleep on raw garlic, people—it’s actually quite delicious and the perfect complement to any meal.

      What This Viral Hormone Expert Eats in a Day to Balance Hormones More

    • 150 Shares

      in diet and nutrition

      This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

      by

      Looking for a healthy food take on chocolate cake? This light chocolate cake is gorgeous and moist as is, with no need for sugary ganache or icing.
      Chocolate cake can be deadly for your kilojoule count, since it’s packed with sugar, refined flour and oil. But you can easily substitute for a higher fibre flour, like oat or chickpea flour, that doesn’t compromise on texture and flavour. Also, try substituting sugar for honey or another sugar-free alternative for a sweet, decadent treat that won’t break the kilojoule bank.
      READ MORE: Are Air Fryers Actually Healthy Or Am I Kidding Myself?
      What You Need

      250g cooked beetroot
      200g butter
      200g 70% dark chocolate
      4 tbsp hot espresso
      135g wholewheat flour
      1 tsp baking powder
      3 tbsp cocoa
      5 free-range eggs, separated
      150g castor sugar or sugar replacement

      READ MORE: 5 Mistakes Almost Everyone Makes When They Start New Year’s Resolution Diets
      Method

      Preheat the oven to 180°C.
      Grease a 20cm nonstick cake tin with a little Spray and Cook and line the bottom of the tin with baking paper.
      Purée the beetroot in a food processor.
      Heat the butter and chocolate in a microwave for 10 seconds at a time, or until just melted, then pour in the hot coffee and leave to cool slightly.
      Sift the flour, baking powder and cocoa in a bowl and set aside.
      Separate the eggs, then whisk the yolks in a bowl until frothy.
      Stir the eggs into the chocolate and butter mixture and fold in the beetroot.
      Whisk the egg whites until stiff peaks form, then fold in the sugar.
      Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
      Pour the batter into the tin and bake for 40 to 45 minutes, or until a skewer inserted into the cake comes out clean.

      SERVES 8. Per 158g serving: 2 215kJ, 34g fat (20g sat), 48g carbs, 140mg sodium, 4g fibre, 9g protein
      READ MORE: Exactly How To Make The Perfect Pizza On The Braai More

    • 175 Shares

      in diet and nutrition

      This Tasty Super Greens Pie Is The Best Way To Sneak In Your Veggies

      by

      Make this vegetarian pie and your body will defs thank you for including all these greens in your diet. Trust us! Plus, we’ll show you the ultimate time hack to get in a workout while you’re cooking.

      How To Maximise Your Meal Time Prep

      Has your week gotten off to a far more frantic start than you anticipated? Or maybe you’re struggling to find the hours or minutes to fit in some exercise? We’ve got just the solution for you!

      READ MORE: Here’s How To Make The Viral TikTok Green Goddess Salad

      While your pie bakes, you’ll have 40 minutes to get bendy with our ​​Hatha Yoga Class with yoga and pilates instructor Duduetsang Phele. You’ll just need a yoga mat or big towel, a pillow and a small towel. Easy as pie!

      Check out the video below:

      [embedded content]

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

      Super Greens Pie

      Serves 8

      This vegetarian pie recipe was created by the amazing food and recipe writer, stylist and Instagram genie, Lucy Tweed. She is the creator of Every Night of the Week, an Instagram account full of recipes for people who don’t like recipes. We feel seen!

      And now she has a wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way. You can get your own copy of Every Night of the Week by Lucy Tweed here. It’s filled with tons of recipes that are just as easy and delicious as the one below.

      Ingredients

      1 Bunch rainbow chard, leaves removed and torn, stalks chopped into 1cm pieces

      6 Garlic cloves, chopped

      1 Onion, chopped

      2 tsp Ghee (olive oil is also fine)

      1 Bunch kale, chopped into 4cm pieces

      250g Frozen spinach, thawed, drained

      Sea salt and freshly ground black pepper

      500g Fresh ricotta

      2 Eggs, lightly beaten (reserve 1 teaspoon for the egg wash)

      Handful of dill, chopped

      Handful of flat-leaf parsley leaves, chopped

      Handful of mint leaves, chopped

      Grated zest and juice of 1 lemon

      250g Halloumi, grated

      1 tsp Dried oregano

      1 Rectangular sheet (or 2 squares) good quality shortcrust pastry

      1 Rectangular sheet (or 2 squares) good quality puff pastry

      1 Tbsp Black and white sesame seeds

      Optional Ingredients:

      Lemon wedges

      Sriracha and kewpie mayonnaise (yes, we know it defies tradition)

      Method

      Preheat the oven to 180°C.

      In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.

      Turn the heat to high, add the chard and kale leaves and fry for a further 5 Minutes

      Add the spinach and season with salt and pepper, then remove from the heat and allow to cool.

      In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, halloumi and dried oregano. Now stir in the chard mixture.

      On a large (50cm x 30 cm) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry or overlap two square sheets and seal at the centre.

      Spoon the ricotta and chard mixture on top.

      Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.

      Whisk together the reserved egg and 1 tablespoon water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.

      Bake for 40 minutes until golden and puffed, while you do some yoga. More

    • 150 Shares

      in diet and nutrition

      All The Vegan Kits, Meals And Guides To Help You Go Vegan

      by

      These genius boxes, guides and meals take the guesswork out of going vegan and deliver delicious, nutritious meal ideas that’ll keep you going from Veganuary into infinity. Being vegan has seriously never been *this* easy.

      ProVeg Vegan App

      Wanting to go vegan? Try signing up for the ProVeg Veggie Challenge for one month. With their app, you can access easy-to-make recipes that’ll make your transition so much smoother.

      The Deli Basic Vegan box, R450

      Stock up on the essentials with this basic pantry box, containing the vegan Holy Grail: nutritional yeast, which mimics the flavour of cheese.

      READ MORE: 5 Vegan Breakfast Recipes To Help You Ace Veganuary

      The South African Vegan Cookbook, R305

      Eating oats every day? Mix things up with this essential cookbook, containing South African products in their recipes, no foreign or hard-to-find ingredients.

      Plated Convenience 7-Day Starter Pack, R1183

      If you’re wanting to eat plant-based but aren’t sure of meals (or are short on cooking time), simply try the Plated Convenience box, which comes with seven days of frozen meals you just need to pop out and heat. Zero brain cells necessary.

      READ MORE: 6 Weight Loss Strategies That’ll Get You Closer To Your #BodyGoals

      Fit Food4U 21-Day Vegan Package, R1,319.88

      Get meals for 21 days (that’s basically your entire vegan month). They’re all vegan and nutritious, so you can focus less on what to cook and more on how good it feels to be vegan.

      READ MORE: All The Things To Braai This Public Holiday If You’re Vegan

      UCook Veggie Meal Kits

      Trying to cook more? Try these ready-to-go cooking kits, with everything you need to make smashing vegan meals. You’ll learn new recipes to try later on, too.

      Dinnerbox Vegan Box, R945 for 10 meals

      Another ready-to-heat-and-eat meal box that’s totally vegan! Plus, with every purchase, you get four free soups. More