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      8 Healthiest Cheeses To Add To Your Diet, According To A Nutritionist

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      If there’s one group of products the nutrition world has opinions on, it’s dairy. Whether it’s what type of yoghurt is healthiest or if dairy or plant-based milk is the best option for your post-workout shake, it’s safe to say dairy is a foodstuff of contention.This time, we’re tackling cheese: can cheese ever really be part of a healthy diet? Are there cheeses that might not set off lactose intolerance symptoms? And, crucially, can we eat cheese every day and still reach our fitness goals? Which are the healthiest cheeses?We’ve scoured the latest scientific research and consulted top nutritionist and author of The Unprocessed Plate (out June 2025), Rhiannon Lambert, to bring you the latest and greatest health advice concerning cheese.What Are The Benefits Of Eating Cheese?Despite what social media trend-fuelled diet culture might say, eating cheese can have plenty of benefits as part of a well-rounded diet. In fact, recent studies have shown that the fermentation process used to make dairy products, including cheese, may help moderate the impact of their saturated fat content on the body.Rich In CalciumCheese is also a great source of essential vitamins and minerals, including calcium. “Cheese is an excellent source of calcium, which is crucial for bone health, especially in growing children, older adults and during the perimenopause,” says Lambert.High In Protein“Many cheeses also provide protein, which is essential for building and repairing tissues, as well as vitamin B12, which supports energy production and proper functioning of the nervous system,” she continues.Contains Gut-friendly ProbioticsSome aged cheeses might even help improve your gut health, she says. “Some of these cheeses contain probiotics, which are beneficial bacteria that help support gut health. A healthy gut microbiome is linked to a range of health benefits, including improved digestion and stronger immunity,” says Lambert.8 Healthiest Cheeses For A Nutritious DietLooking for the healthiest cheeses to enjoy? Keep reading to find out which ones have the most value on your plate. Here are the top picks:Cottage Cheese“The ‘healthiest’ cheeses tend to be those lower in saturated fat and salt. For example, cottage cheese is a really great option, containing just 3g of saturated fat per 100g,” says Lambert. “It’s high in protein and relatively low in calories, and is incredibly versatile meaning you can put it in practically anything to significantly increase the protein content of the food!”Low in saturated fat (3g per 100g)

      High in protein – great for muscle repair

      Versatile – can be added to salads, smoothies, pancakes or eaten plainRELATED: This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret IngredientFetaFeta is traditionally made with sheep’s milk, making it a great option for those with lactose intolerance. Although it’s typically baked in brine and can be high in salt, it contains fewer calories than many other cheeses.Lower in calories than many cheeses

      Easier to digest for those with lactose intolerance (made from sheep’s milk)

      Pairs well with Mediterranean dishes and saladsMozzarella“Mozzarella is another cheese that is relatively low in saturated fat compared to others, with around 11g of saturated fat per 100g, and it often contains less salt compared to other cheeses, making it a potentially better choice for those watching their salt or saturated fat intake,” says Lambert.Lower in saturated fat (11g per 100g) compared to cheddar

      Lower in sodium than many cheeses

      Contains probiotics that may aid gut healthPaneerPaneer is typically made using whole cow’s milk and lemon juice instead of animal rennet, so paneer is a great cheese option for vegetarians. It’s high in vitamins A and D (great news for your skin and immune system) and much lower in salt than many other types of cheeses.High in vitamins A & D – good for skin and immunity

      Much lower in salt than many other cheeses

      Vegetarian-friendly – made without animal rennetRicotta“Ricotta is a lower-fat option, containing 8g of saturated fat per 100g, and is notably high in calcium, which is critical for supporting our bone health,” says Lambert. “Vitamin A can also be found in cheeses like ricotta and goats cheese, which helps to maintain healthy skin, vision and immune function.”Lower-fat option (8g of saturated fat per 100g)

      Rich in calcium for bone health

      Contains Vitamin A for skin and vision supportParmesanParmesan is a super versatile aged hard cheese that’s rich in calcium and phosphorus, which a 2014 study found was associated with better bone mass. It is also low in lactose. This makes it a good choice (in moderation) for people with lactose intolerance.Packed with calcium & phosphorus – good for bone strength

      Naturally low in lactose – suitable for some lactose-intolerant individuals

      Flavourful in small amounts – a little goes a long wayEdamEdam has a lower salt and fat content than many other cheeses, as well as an impressive calcium contribution. A 2023 study found that edam also contains blood pressure-lowering compounds.Lower in salt and fat than many other cheeses

      Rich in calcium

      Contains blood pressure-lowering compoundsREAD MORE: 8 Easy Pizza Toppings That Are Delicious AND HealthyGoudaThis semi-hard cheese is a good source of calcium and vitamin K2, which is important for healthy bones and teeth. Like edam, in the same 2023 study, gouda was found to have compounds that lower blood pressure.“It is also important to note that the average portion of cheese is around 30g, which is important to note when the amount of saturated fat and salt are often listed as per 100g,” says Lambert.Good source of Vitamin K2 – supports bone and dental health

      May help lower blood pressure

      Semi-hard texture makes it versatileAre Any Cheeses Actually Unhealthy?It can be unhelpful to label any food type as “unhealthy”, but there are some cheeses higher in saturated fat that may be better to consume in moderation to protect your cholesterol levels. “High intake of saturated fat has been linked to increased cholesterol levels, which can raise the risk of cardiovascular disease,” says Lambert.Cheeses higher in saturated fat include: gorgonzola, goat’s cheese, stilton, cream cheese and cheddar, all containing around 20g of saturated fat per 100g. “In particular, for individuals with a history of heart disease or those watching their cholesterol levels, it’s important to be mindful of portion sizes and opt for lower-fat varieties when possible,” advises Lambert.Surprisingly, some cheeses may also fall under the category of ultra-processed foods (UPFs). “While cheese is generally considered a whole food, many of the processed cheese products available in supermarkets, particularly those marketed to children, often contain added preservatives, flavourings, and artificial colours,” says Lambert.Some examples to watch out for are flavoured cheeses like soft cheese with garlic and herbs, pre-grated cheeses and cheeses with artificial colouring like Gloucester cheese. “These products can also be higher in sodium, preservatives, and additives that don’t provide the same nutritional benefits as more traditional, minimally processed cheeses,” explains Lambert.Studies have linked UPFs to a variety of chronic conditions, including increased risk of obesity, diabetes and even some types of cancer. More recent research has suggested that a diet high in UPFs is also linked to increased risk of depression, anxiety and cognitive decline. Lambert’s advice? Always check the label for preservatives, additives and flavourings.Is There Anyone Who Should Avoid Eating Cheese?While most people can experience plenty of benefits from including cheese in their diets, others may want to proceed with caution.Those With A Lactose-Intolerance“Lactose-intolerant individuals may struggle to digest cheese, particularly soft cheeses, as they contain varying levels of lactose, which can cause digestive discomfort,” says Lambert. Instead, they might want to try options with lower levels of lactose. This doesn’t just have to mean opting for specialist lactose-free cheeses. “Some aged cheeses like parmesan and cheddar contain lower levels of lactose and may be tolerated better by those with lactose intolerance,” she adds. The same goes for sheep’s and goat’s milk cheeses.People With Dairy AllergiesHowever, people with dairy allergies should steer clear of cheese altogether, Lambert advises. “People with dairy allergies however should avoid all cheeses made from cow’s milk, as they contain casein, a protein that can trigger allergic reactions,” she continues. If you’ve got an allergy to dairy, choosing dairy-free alternatives like cheese made from soy, nuts or coconut is a safe option.Pregnant WomenThere are also other groups who should be careful about cheese intake. “When it comes to cheese and women’s health, there are a few key considerations, particularly during pregnancy,” says Lambert. “Certain cheeses should be avoided or eaten with caution during pregnancy due to the risk of listeria infection, a type of bacteria that can be harmful to both mother and baby,” she advises.This list includes soft, mould-ripened cheeses such as brie, camembert, and some types of goat’s cheese, as well as blue-veined cheeses like stilton, gorgonzola and Roquefort. The moisture content of these cheeses creates a happy environment for the listeria to grow, making the risk of infection higher.“Pregnant women should also be mindful of cheeses that have been sitting at room temperature for long periods, such as on cheeseboards, as this increases the risk of bacterial growth,” says Lambert. “If in doubt, it’s always best to check labels and opt for pasteurised varieties to ensure safety.”The Bottom LineCheese can absolutely be part of a healthy diet – it’s all about choosing the right types and watching portion sizes. The healthiest cheeses tend to be those lower in saturated fat and sodium while still providing essential nutrients like calcium, protein and probiotics.This article by Louella Berryman was originally published on Women’s Health UK. More

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      Make Your Own Age-Defying Breakfast Bars

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      These beauty-boosting breakfast bars might just be the morning shortcut to glowing skin. The raw cacao helps improve circulation, zapping those panda-like bags, while pistachios are packed with vitamin E (essential for skin rejuvenation), helping to fade age spots and pigmentation. Bonus!

      Age-Defying Breakfast Bars

      Amy Hoppy

      Eat yourself gorgeous from the inside with this beauty-boosting breakfast bar recipe. It’s also wheat and dairy-free!

      Course SnackCuisine Healthy

      Servings 12 servingsCalories 289 kcal

      1 tsp coconut oil for greasing tray2½ cups rolled oats¼ cup raw cacao nibs100g pistachios shelled and chopped50g almonds chopped50g pumpkin seeds50g goji berries¼ cup coconut flour½ cup coconut flakes1½ cups almond milk (or coconut milk) divided5 medjool dates pitted and chopped2 ripe bananas
      Preheat oven to 120°C and grease a large ovenproof deep-dish tray.Place the oats, cacao nibs, pistachios, almonds, pumpkin seeds, goji berries, coconut flour and flakes into a large bowl. Mix to combine and form a well in the centre.Place one cup almond milk in a small saucepan over medium-high heat. Add in the dates and stir occasionally until the milk is bubbling and the dates start to break down, forming a syrup. Pour into the oat mixture and stir to combine.Mash the ripe bananas and, using a hand blender, blend in the remaining half cup of milk to form a thick liquid. Mix this into the oat mixture until everything is evenly covered.Press the mixture into the dish and bake for one hour, then turn the temperature up to 150°C and bake for a further 20 minutes or until the edges are nice and golden, but the mixture is still chewy. Remove and allow to cool slightly before slicing into 12 bars.

      Cook’s notes: To make the bars slightly sweeter, add half a cup chopped raisins or honey to the mixture.

      Keyword breakfast

      SERVES 12. Per serving (106g): 1 212kJ, 14g fat (4g sat), 35g carbs, 45mg sodium, 8g fibre, 9g proteinLooking for more granola-inspired breakfast recipes? Try this easy healthy chocolate granola recipe or why not whip up a batch of this youthful-glow granola.  More

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      You’ll Never Want Cabbage Served Any Other Way (Seriously!)

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      We love the salty, umami flavour of soy sauce: a splash adds depth to stews, zing to marinades and it’s an essential accompaniment for sushi and stir-fries… But it doesn’t always love us back. Why? Because it contains wheat – and some people are allergic to it. But at least there’s hope! Say hello to tamari. While both sauces are made from soy, tamari is distinctly Japanese and darker and richer in flavour than regular Chinese soy sauce. It also generally does not contain wheat (check the label to be sure) and is higher in protein than soy sauce. It’s great for stir-fries, roasting and salads with bitter greens, and you can pick up a bottle from Faithful to Nature (online shopping FTW). So, if you’re looking a delicious, Asian-inspired dish for lunch this week, read on…READ MORE: This Chamomile Smoothie Will Make Falling Asleep Easier Than Ever

      Cabbage Salad with Tamari Dressing

      Recipe by Amy Rankin

      A delicious, Asian-inspired dish ideal for lunch this week – and ready in minutes!

      Course Lunch, Main Course, SaladCuisine Asian

      Servings 4

      1 Mixing Bowl1 Whisk
      1 Whole red cabbage, finely sliced1 Spitz cabbage, finely sliced3 Tbsp Pumpkin seeds3 Tbsp Sunflower seeds3 Tbsp Sesame seeds3 Tbsp Flaxseeds10 g Coriander, leaves removed, stalks finely chopped100 g Cranberries, finely chopped100 g Almonds2 to 3 large Avocados, finely slicedAlfalfa sprouts, for garnishingTamari Dressing2 Tbsp Tamari1 Tbsp Honey4 to 5 Tbsp Extra-virgin olive oilJuice of 1 orange1 to 2 long Thin red chillis, finely choppedPinch of sea saltFreshly ground black pepper
      Toss all the salad ingredients together and garnish with coriander leaves and sprouts.Whisk the dressing ingredients together. Season to taste and add more olive oil or more tamari, if necessary.Salad serves six as a meal or 10 as a side dish.

      Keyword cabbage, tamari

      READ MORE: Yes, You Can Make Granola In The Air Fryer! Here’s Our Healthy Chocolate Granola RecipeThe Benefits of Raw Cabbage in Your DietRaw cabbage offers several health benefits, including supporting digestion, heart health and potentially reducing inflammation, thanks to its high fibre, vitamin C and antioxidant content. Here’s a more detailed look at the benefits of incorporating raw cabbage into your diet:Digestive HealthCabbage is a good source of both soluble and insoluble fibre, which promotes healthy digestion and regular bowel movements. The fibre in cabbage can help keep your gut healthy and may even support the growth of beneficial gut bacteria. The fibre in cabbage also adds bulk to stools, which can help prevent and alleviate constipation. Heart HealthCabbage contains antioxidants like anthocyanins, which may help protect against heart disease by reducing inflammation and improving blood vessel function. Some studies suggest that cabbage may help lower “bad” (LDL) cholesterol levels. Cabbage’s high polyphenol content may help minimise the risk of cardiovascular disease by avoiding platelet formation and decreasing blood pressure. Immune Support and Bone HealthCabbage is a good source of vitamin C, which is essential for a healthy immune system. It also contains compounds that may help reduce inflammation throughout the body. Cabbage contains minerals like calcium, magnesium, and potassium, as well as vitamin K, which are essential for maintaining strong bones.  More

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      This Chamomile Smoothie Will Make Falling Asleep Easier Than Ever

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      If you struggle with getting a good night’s sleep, your daily habits might be sabotaging your sleep without you even realising it. But before you resign yourself to another restless night, try this…The answer to your nightly nightmare might be… hemp! Yup, hemp. Forget the association with weed – there’s no THC in hemp powder. The reason you’ll sleep better with hemp in your diet is because it contains high amounts of magnesium, which studies show helps to decrease cortisol – the stress hormone that keeps many of us up at night. Take this a step further by making this smoothie with chamomile tea, which helps to ease anxiety. We’re totally going to try this – because 50% of fat loss happens when you sleep!READ MORE: Creatine Could Boost Your Brain After A Bad Night’s Sleep, Research FindsPlus, whether you’re vegan and need to make sure you’re getting all your amino acids, or you’re building some muscle and need the extra protein, adding hemp to your diet is a healthy way to increase your intake.Sleepy Girl Smoothie RecipeYou’ve heard of the viral sleepy girl mocktail (over 50 million views on TikTok) – now, meet its dreamy (and nutrient-packed) alternative: the sleepy girl smoothie.

      The Sleep Better Smoothie

      This smoothie is packed with magnesium from hemp to help lower cortisol and chamomile for its calming effects – perfect for a better night’s sleep.

      Total Time 5 minutes mins

      Course Snack

      Servings 1 serving

      ½ cup cooled chamomile tea1 cup  frozen berries¼ cup walnuts1 tbsp cashew-nut butter1 tbsp hemp powder

      You can swap cashew-nut butter for almonds and walnuts for macadamias.

      Keyword Smoothie

      READ MORE: Struggle Sleeping? Here’s How To Create A Bedtime Routine, Per ExpertsShop The RecipeChamomile Flowers Tagged Tea Bags

      Früt Frozen Mixed Berries

      Faithful to Nature Walnuts – Raw

      ButtaNutt 100% Cashew Nut Butter

      Superfoods Hemp Protein Powder

      Eiger Vortex 600W Jug Blender

      Women’s Health participates in various affiliate marketing programmes, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. More

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      in health and weelbeing

      “How I Healed My Debilitating Gut Issues Using Food”

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      At 53 years old, HR practitioner turned nutrition and wellness expert Taaliah Weber has a powerful story of how she healed her gut issues. It now drives her mission to help others overcome chronic health challenges.How Taaliah’s Gut Issues BeganIn her early 30’s (in the early 00’s), Taaliah gave birth via Cesarean section. It’s the point at which, from her, the digestive issues began. “There were all sorts of things happening,” she recalls. “I went through a very traumatic divorce. I was a single mom, and then also not taking care of yourself, not eating properly.” She swung constantly between diarrhoea and constipation and felt her productivity at work and her ability to function hampered – something she described as “very debilitating”.  “I’d wake up in the morning with flat abs, but it had a lot to do with the fact that I was scared to eat, because every time I did, my stomach would balloon so I looked six months pregnant,” Taaliah explains. For months, she struggled: “I obviously tried the over-the-counter stuff, the antacids… Eventually, I realised it wasn’t working.”READ MORE: What To Do If A Leaky Bladder Is Ruining Your WorkoutsThe DiagnosisEventually, Taaliah went to see a GP, who referred her to a gastro surgeon. In order to investigate her issue, Taaliah underwent a gastroscopy. “It was very scary,” she recalls. “They take you into the [operating] theatre. They anaesthetise you and push pipes all the way down your throat; it’s terrible but you can see what’s actually happening inside.” From there, a sample was taken from her colon and she realised she wasn’t dealing with a case of IBS but also a hiatal hernia, which meant part of her stomach was pushing through the diaphragm, creating an oesophageal perforation – a three-centimetre tear in her oesophagus. It caused immense pain, acid reflux and of course, IBS.Her surgeon advised against surgery; explaining that lifestyle changes could ease the inflammation. Added to that, even after surgery, there was a chance her hernia could tear her oesophagus again in the future; it could also be torn through physical exertion. Instead, he referred her to a dietician and prescribed medication to clear up any inflammation in her gut. Taaliah was assigned a meal plan and told what to avoid and what to eat instead. “It wasn’t working. I was still in pain,” she says.READ MORE: Is There Anything You Can Eat To Make Your Vagina Smell Good + More Sexual Health Questions AnsweredHer Journey Into Self-educationUnhappy with both the medication and the meal plan, Taaliah opted to take it upon herself to investigate the issue. “I decided to do research and really delve deeper into the foods I was eating and how these were affecting my body,” she says, adding that it was a maze-like endeavour, given the tangle of misinformation online, even in the early 2000’s. “It was my desperation and determination to heal my body that led me to delve deeper into research,” she says. As part of her investigation, Taaliah kept a food journal while simplifying her diet to see which foods triggered pain. What she found? Otherwise healthy foods she’d been eating were not working for her. “It was a simple thing like broccoli; [I wasn’t] associating that with causing gas and being too much fibre, which my body is struggling to digest,” she says.As a result, Taaliah cut out cruciferous veg and legumes, like kale, cabbage, Brussels sprouts, beans and corn. Instead, she opted for veggies like pumpkin, butternut and baby marrows. “Those were easier to digest and didn’t cause bloating,” she says. Gluten was also axed, replaced with rice and wheat-free carbs. She also realised some flavourings were triggering: paprika, black pepper or garlic.While on this journey, Taaliah battled with eating out and making food decisions, all of which became frustrating to navigate. “There was a day that I sat down and actually just cried,” she reflects. “I felt like my life was over, because I had to make all these changes. And it was just so overwhelming, because I loved my food, and I never needed to worry about what I was eating before. And now I had to do this process of elimination and start eating differently.” Having said that, things slowly became better. She didn’t feel bloated, and wasn’t in pain after every meal – “that made it worth it,” she adds.READ MORE: Why Is It So Hard To Quit Vaping? (+ The Exact Steps, Per Experts)Healed Gut, Inspiring MindNot only did Taaliah’s gut health improve, but she also discovered a new passion for nutrition and wellness. Driven by her personal experience, she studied specialised nutrition while continuing her HR career. “The two have merged together so well, because I help a lot of people at our company,” she says, adding that part of her offering is wellness programs for companies. Her business now focuses on helping others reverse chronic illnesses through personalised nutrition plans. She works with clients struggling with various health issues, from weight loss to managing conditions like type 2 diabetes.Today, she speaks at health conferences, conducts wellness programs, and uses platforms like Instagram and LinkedIn to spread her message. Her goal is simple: to provide hope and practical support to those struggling with health challenges, proving that with the right information and support, healing is possible. What she’s all about, Taaliah maintains, is “giving hope to people, helping and supporting people and equipping them with the right tools to be able to become the best that they can be,” she says. “And health is very much a part of that, because it impacts every area of our lives.”Taaliah’s company, Gymdols, is accessible on her Instagram here.   More

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      Genius Healthy Ingredient Swaps For Junk Food From Chantal Lascaris

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      Cook and cookbook author Chantal Lascaris has released her newest cookbook, All Sorts of Junk Food Made Healthy. To celebrate, we’re dishing her crazy-delicious sweet chilli chicken pizza – made with genius healthy ingredient swaps.The case for (healthier) junk food“This is not a cookbook for weight loss,” says Lascaris. “It’s a book for gaining back your junk food power by putting a healthier spin on everything that would ordinarily be ‘bad’ for your waistline. All it takes is a conscious decision to use nutrient-rich ingredients and smarter preparation.” Per Lascaris, the book was a reminder to herself not to demonise food. “I think, in a way, I almost wrote it for myself, because I still like junk food and junk food [has] almost become a swear word,” she explains. “You’re not allowed to enjoy junk food, you can’t be seen to be eating junk food, and I thought, ‘We all love it, we might as well admit it, and I wanted to find different ways of actually making it healthy so that I could enjoy it.”As to how to define the word “healthy”, Lascaris focussed on the main problem: lowering the fat and sugar content in takeaways. “I was trying to see where there was so much fat or sugar, how I could change that; that’s really the benchmark.”With that in mind, the book takes novel classics, from nachos and burgers to pizza, dessert and air-fried appetisers, to a healthier level with clever ingredient swaps. Here, some of the key manoeuvres Lascaris has come up with:3 healthy ingredient swaps you won’t believeSwap frying for bakingIf you take a fried dish and bake it, you can cut down on the fat content, Lascaris says. And yes, the air fryer counts in the baking category, in this case.Trick yourself“When you think of junk food, you think of that crunch and the colour,” Lascaris observes. “A lot of the time, the colours being made [are] because it’s deep fried. I started looking at cornflakes because it gives you that ‘fried’ colour and the crunch.” This way, it looks and tastes deep-fried, with a much lower fat and carb content. Use in meals as a breadcrumb coating and bake until crispy.Use healthier fatsLascaris’ healthy ingredient swaps for creamy dishes are ingeniously simple: subbing cream for plain yoghurt. “You’ve got to watch that it doesn’t curdle, the same as you’d do with cream, but the yoghurt, it still gives you that creaminess,” she says. “It’s a much healthier alternative; it’s got all the probiotics in it and it’s a very good way of getting nutrients in.”All Sorts of Junk Food Made Healthy

      All Sorts of Junk Food Made Healthy by Chantal Lascaris

      “This recipe book comes from a deeper, bolder place,” says Chantal. “It’s somewhat of an ode to the naughty side of our palates, which we sometimes berate. We try so hard to control our cravings against the backdrop of social norms, fad diets and looming menopause – but all we’re really doing is depriving ourselves of the joy,” says Chantal. In this compendium of easy-to-follow recipes, Chantal shares her own secret indulgences and her new-found methods of keeping the joy in the ‘junk’ without accumulating the calories.

      Chantal Lascaris’ Sweet Chilli Chicken Pizza

      This crazy-delicious sweet chilli chicken pizza is made with genius healthy ingredient swaps from cookbook author Chantal Lascaris.

      Prep Time 5 minutes minsCook Time 20 minutes mins

      Course Appetizer, dinner, Lunch, Main Course, Snack, StarterCuisine American, Healthy, Italian

      Servings 4 people

      4 tsp olive oil 2 chicken breast fillets cut into bite-size pieces½ cup low-fat smooth cottage cheese¼ cup low-sugar sweet chilli sauce plus extra for topping 1 cup sliced mushrooms 1 red pepper sliced ¼ cup sherry vinegar 4 wraps ½ cup tomato paste 8 Peppadews sliced ⅓ cup low-fat cheddar salt and pepper to taste salad greens for garnishing
      To a non-stick pan, add 1 tsp olive oil & sauté the chicken pieces until done.Remove the pan from the heat, add the ¼ cup sweet chilli sauce & mix until the chicken is coated. Remove from the pan and keep warm.Add the mushrooms & red pepper to the same pan & sauté for a few minutes until starting to soften. Pour over the sherry vinegar & continue to sauté until the sherry has evaporated & the veggies have softened.Over each wrap, smear 2 tablespoons of cottage cheese & 2 tablespoons of tomato paste.Place a wrap, unsmeared side down, in the pan & heat until browned underneath.Remove from the pan & scatter over a quarter of the vegetables, chicken & Peppadews. Top with a quarter of the cheddar & dab a touch of sweet chilli sauce over the wrap.Season with salt and pepper.Repeat with the remaining wraps.Place the wraps under the grill for 3 – 5 minutes, or until the cheese starts to melt.Garnish with salad greens & serve immediately.

      Keyword comfort food, dinner, pizza More

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      Yes, You Can Make Granola In The Air Fryer! Here’s Our Healthy Chocolate Granola Recipe

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      Still eating store-bought granola? When you can make it healthier and for cheaper at home? Allow us to overhaul your breakfast routine with this chocolate air fryer granola. Yes! You can make it in the air fryer, no preheating required.We love that you have total control over exactly what ingredients go into it (as opposed to the hidden ingredients in your store-bought faves). And this air fryer granola is still crunchy, packed with goodness, energising and filling. READ MORE: 5 Quick And Easy Air Fryer RecipesAnd if you haven’t caved to the (fully justified) hype of owning an air fryer or you’re in desperate need of an upgrade, Eiger’s range of do-it-all air fryers will take your feasts to the next level in record time. Scope out their best in class and choose your next kitchen upgrade.Eiger Digital Air Fryer

      Capacity: 6L

      Temps: 80°C to 230°C

      Looking for a compact option with enough volume to whip up filling meals? This airfryer is a sophisticated countertop companion that blends style and function seamlessly. Capable of turning up to temps of 230°C and decked out with a host of programmable settings, this is a plug-and-play, one-touch solution that’ll take the schlep out of your daily meal prep. It’s design sears off excess fat, making sure you get the macros you need the most without the extra baggage. 

      Eiger Slimline Air Fryer

      Capacity: 8L

      Temps: 80°C to 200°C

      For a bit more cooking room, the Slimline Air Fryer is the perfect choice for flavour enthusiasts pursuing a healthier lifestyle. With each cook, you get a crunch and taste that matches your oven efforts – in a fraction of the time. Think golden-brown chips and tender, flavourful cuts of meat. All that with way less fat! A digital display gives you precision on tap and six handy pre-set functions are the definition of heat and eat.

      READ MORE: You Need To Try This Easy Air Fryer Milk Tart Recipe ASAPEiger Trizone Air Fryer

      Capacity: 11L

      Temperature Range: 80°C to 200°C

      This is a jack-of-all-trades, master-of-them-all appliance. Boasting ‘dual cook’ functionality, you can prep multiple foods in separate compartments at different temps to cut down on your cooking times. The Trizone is built to enhance flavour – and you’ll get the same high quality results no matter which of the seven pre-set functions you choose. It’s also a breeze to clean. Mealtime upgraded!

      Eiger Air Fryer Oven

      Capacity: 32L

      Temperature Range: 80°C to 200°C

      Cooking for the whole fam? Throwing a massive dinner party? The Air Fryer Oven boasts a massive 32 litres of capacity, giving you enough volume to whip up family-sized feasts with the push of a button. You get: unparalleled flavour while dramatically cutting down on unhealthy fats. It’s an effortless approach that doesn’t compromise on size or power, giving you the ability to transform your favourite dishes into healthier versions with that perfect, crave-worthy crispness.

      Eiger Mechanical Health Grill

      Straight from the air fryer onto the grill: discover the latest version of the Eiger Health Grill, featuring a sleek stainless steel construction that promises durability and style in equal measure. The grill’s 180-degree opening angle allows for expanded cooking space, while the cool-touch handle ensures safe operation. Equipped with power and ready light indicators for convenience and a durable non-stick coating for easy cleaning, it’s the ultimate companion for quick and efficient grilling.

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

      Healthy Chocolate Air Fryer Granola

      Skip the store-bought granola and make your own crunchy chocolate granola in the air fryer. This one is energising, filling and packed with goodness.

      Prep Time 5 minutes minsCook Time 15 minutes mins

      Course BreakfastCuisine Healthy

      1 air-fryer
      ⅓ cup Coconut oil⅓ cup Cacao powder¼ cup Honey3 cups Whole rolled oats½ cup Dried cranberries½ cup Shredded coconut¼ cup Pumpkin seeds⅓ cup Raw cacao nibs3 Tbsp Chia seeds1 tsp Ground cinnamon
      Melt the coconut oil In a small pot on the stove.Add the cacao powder and maple syrup and stir on low heat until combined. Remove from heat and set aside.In a large bowl combine the oats, cranberries, coconut, pumpkin seeds, raw cacao nibs, chia seeds and cinnamon. Pour the chocolate mixture over oat mixture and mix until fully combined. Give it a taste test. If you want it sweeter, you can add a touch more maple syrup.Line the air fryer with parchment paper (you can get special ones for air fryers). Don’t skip the parchment paper, this is important.Spread the mixture flat onto the parchment paper and pop it into the air fryer at 165°C for 8 minutes. After 8 minutes, stir the mixture so it bakes evenly and pop it in for another 5 minutes. Check on it to make sure the granola isn’t burning and put it in for longer if needed.Once done, remove the basket and allow it to cool for 5-10 minutes. Then, carefully lift the parchment paper out of the air fryer and lay it out flat to cool. Once cool, store in an airtight container.

      Keyword 15-Minute Recipes, air fryer, breakfast, cereal

      Enhance your everyday living with Eiger appliances exclusively available at Makro and Game stores countrywide. Shop the entire range at Makro.co.za and Game.co.za.**WH Partnership More

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      in diet and nutrition

      Make This Charred Mango and Steak Salad While Mangoes Are Still In Season

      by

      Trying to soak up the last few moments of summer before the first few twinges of autumn are in the air? We love keeping the tantalising taste of summer alive with fruity additions to classic recipe faves. The hero of today? Mangoes! And the recipe that’s getting an upgrade? A steak salad recipe, of course!When Is Mango Season?In South Africa, homegrown mangoes are available from December until the end of April. The medium to large sized Tommy Atkins mangoes arrive first, followed by the small, stringless Sensation mangoes, with the medium to large Kent and Keitt rounding off the season.SA’s late harvest mangoes are available until the end of March, giving you plenty of time to savour the flavour of the season, and the last of our glorious warm weather.READ MORE: Naartjie, Fennel and Prawn Salad RecipeFour Types Of Mangoes To Buy Right NowThe four cultivars currently available include Kent, Keitt, Sensation and Heidi.Kent and Keitt mangoes remain mostly green, even when ripe.

      Sensation mangoes are green with a purple blush that turns red when ripe.

      Heidi mangoes are summery yellow and red, which deepen in colour as they ripen.Benefits Of MangoesAside from being the absolute star in late summer family meals, mangoes are high in vitamins A and C, biotin and the mineral potassium and are a source of vitamins B1 and B6. They’re also free from fat, sodium and cholesterol.READ MORE: Braaied Cowboy Steak With Green Salad Is The Easy, Flavoursome Recipe You’ve Been Looking ForHow To Know If A Mango Is RipeTo check for ripeness, give the fruit a gentle squeeze, it should ‘give’ slightly under your fingers.How To Use Mangoes In Your MealsNope they’re not just for yoghurt and granola (although that is a delicious pairing). Mangoes pair equally well with sweet and savoury foods. And because they require just minutes to prep, they can easily be added to liven up even the most mundane meals.Their fragrant flavour and juicy sweetness also means they’re great for enhancing leftovers; you can magically transform last night’s meal into a whole new dish when you add a mango or two to the mix. That’s the idea behind this late summer mango stunner from The South African Mango Growers’ Association: Charred Mango and Steak Salad.READ MORE: Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranate SaladBest Steak Salad Recipe With Charred MangoUse up leftover steaks (or braai new ones) and pair them with braaied mango slices, cheddar cheese and a delicious mango and citrus dressing. Add braaied sourdough croutons and you have a quick and easy weeknight meal the whole family will love.

      Best Steak Salad Recipe With Charred Mango

      The South African Mango Growers’ Association

      This quick, easy and healthy steak salad recipe packs a punch thanks to juicy mango. It’s the perfect way to use up leftover braai meat.

      Prep Time 25 minutes minsCook Time 20 minutes mins

      Course SaladCuisine South African

      Servings 4 people

      For The Mango Dressing¼ cup Mango purée1 Garlic clove, crushed1 tsp Whole grain mustard⅓ cup Lemon juice2 Tbsp Orange juice¼ cup Olive oil + extra1 Red chilli, thinly sliced (optional)Salt and pepperFor The Salad2 slices Sourdough bread2×250 gram Beef steaks (like sirloin or rump)1 Mango, peeled and cheeks cut off½ tsp Cajun spice100 gram Mixed salad leaves100 gram White cheddar
      For the dressing, mash together all the ingredients until smooth. Season with salt and pepper.For the salad, drizzle the bread with extra oil and toast over hot coals. Tear into bite-size pieces. Keep aside.Season the steaks with salt and pepper. Braai over hot coals for about 4 minutes each side for medium rare or until cooked to your liking. Set aside to rest for 5 minutes. Slice into thin strips.Rub the flat, cut sides of the mango cheeks with extra oil and season with Cajun spice. Place cut side down on the braai grid over hot coals. Braai for about 3 minutes or until charred (braai only one side). Cut into thick strips.Arrange the leaves, steak and mango on a serving plate. Sprinkle croutons over. Use a vegetable peeler to cut the cheddar into shavings and sprinkle over. Serve with the dressing.

      TIP: The dressing can be blitzed in a food processor and stored in the fridge for up to 5 days.
      TIP: This recipe is a great way to use up leftover braaied meat.

      Keyword beef, braai, Braai Recipes, dinner, Fruits, healthy, Healthy Recipes, quick and healthy meals, salad, Steak

      For more mango recipes visit mango.co.za,  like SAMangoes on Facebook and follow MangoesSA on Instagram.Images and recipes from The South African Mango Growers’ Association More