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      in diet and nutrition

      Everyone Will Love These 3 Healthy Recipes For Ramadan

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      Refresh your dinner repertoire with these nutritious, healthy recipes during the month of Ramadan.

      Cariema Isaacs – South African cookbook author now based in Dubai – shares some of her favourite recipes from her book Spice Odyssey.

      “The best way to describe Cape Malay cuisine is possibly to say that we prefer our food well balanced when it comes to spices. Therefore our curries are also known to be spicy, but not fiery hot,” says Cariema.

      “My first lessons as a child helping my grandmother cook were about finding that balance. She maintained that our senses are meant to be awakened by the subtle flavours, which become pronounced with every bite. Thus, at a very early age, I understood the tastes derived from cumin and coriander, the pungency of fennel, cloves and star anise, and the piquancy of chilli powder, cayenne pepper and masala blends.”

      “The health benefits derived from spices are the true treasures… The warm saffron milk I drank at bedtime as a child, ushering me into a peaceful sleep; the concoction of turmeric and oil applied directly to the skin for my cuts and grazes; and the ginger-infused, honey tea given to me when my throat was sore.”

      Cariema also swears by ginger tea. “Ginger can promote perspiration, which can help lower body temperature – helpful when treating colds and flu. This process also helps the body get rid of toxins. Ginger tea can be made by adding a pinch of ground ginger to one cup boiling water and can help in the treatment of digestive disorders.”

      My Beloved Gobi Masala

      “I’ve always maintained that if I were ever to give up meat, I could happily survive on cauliflower. I happened upon this recipe during my visit to Mumbai and found a local restaurant in Dubai that makes a mean gobi masala. The sauce is really luscious and fragrant and perfect to have with Indian naan bread.”

      Cauliflower Spiced Curry

      Cariema Isaacs

      Course Main CourseCuisine Vegetarian

      Servings 4 servings

      2 tbsp vegetable oil2 medium onions, finely chopped8 fresh curry leaves2 tomatoes finely chopped4 cloves garlic finely crushed½ tsp garam masala1 tsp red chilli powder2 tsp ground coriander½ tsp turmeric½ tsp tandoori masala or biryani spice mix1 medium cauliflower cut into florets1 tsp salt2 tbsp chopped fresh coriander for garnishing
      Heat the oil in a medium-size saucepan on medium to high heat and immediately add the chopped onions and curry leaves to the pan.Sauté the onions for five to seven minutes, or until slightly golden.Add the chopped tomatoes and garlic and cook for about 10 minutes, or until the tomatoes have reduced to form a luscious sauce.Stir in all the spices.Stir in the cauliflower florets and salt and turn the heat down to medium. Simmer for about 15 minutes. Stir occasionally to make sure the cauliflower is well coated with the curry sauce.Do a last taste test, as the cauliflower might require additional salt. Serve hot, garnished with fresh coriander.

      READ MORE: This Vegetarian Recipe Makes The Perfect Movie Night Snack

      Sanju’s Sri Lankan Beetroot Curry

      “Did you know that most households in Sri Lanka only use clay pots for cooking? According to my friend Sanju, using clay pots is known to be a healthier method of cooking and allows the dish to retain its purest form of flavour. I managed to bring home some cooking utensils after my visit to Sri Lanka, but my clay pot  is by far one of my most treasured finds.”

      Sri Lankan Beetroot Curry

      Cariema Isaacs

      Course Side DishCuisine Vegetarian

      Servings 4 servings

      4 medium beetroots1 tbsp coconut oil½ tsp brown mustard seeds½ tsp fenugreek seeds8 fresh curry leaves1 small red onion finely chopped2 green chillies slit lengthwise¼ tsp chilli powder1¼ tsp salt¼ cup water¼ cup coconut milk
      Peel and rinse the beetroot, then slice and cut them into thin strips. Set aside.Heat the coconut oil in a saucepan on medium heat and fry the mustard seeds and the fenugreek seeds, making sure they don’t overcook and burn.When the mustard seeds begin to pop, stir in the curry leaves, chopped onion and chillies.Reduce the heat to low and quickly stir in the chilli powder so that it does not burn.Stir in the beetroot strips, then add the salt. Pour in the water, cover the saucepan with a lid and cook the beetroot for about 10 minutes.Once the beetroot is ready (you can use a knife to test if it’s cooked or not – you don’t want it too hard, but equally not overly soft), stir in the coconut milk and cook for a further 10 minutes.Stir well, take the pan off the heat and serve with basmati rice.

      READ MORE: This Aubergine Curry Is The Ultimate Comfort Meal

      #mydubai Bowl

      “There is a hashtag that was introduced in Dubai a few years ago which aims to promote the vibrancy and diversity of this city. Soon the hashtag was accompanied by another hashtag, #mydubailife. As the hashtags suggest, it’s really about the things we so adore about our beautiful city and a life we have come to make here.”

      #MyDubai Bowl

      Cariema Isaacs

      Course LunchCuisine Vegetarian

      Servings 2 bowls

      2 small aubergines sliced about one-centimetre thick1 punnet cherry tomatoes halvedolive oil½ tsp dried oregano½ tsp dried mint1 cup cooked brown lentils1 cup canned chickpeas drained and rinsed¼ cup fresh flat-leaf parsley leaves only2 tbsp lemon juice freshly squeezed Sea salt flakes and freshly ground black pepper to taste2 cups mixed leafy greens2 tbsp pine nuts for garnishing2 tsp za’atar for garnishing2 lemon wedges for garnishingDressing¼ cup mint finely chopped and fresh 1 clove garlic crushed2 tbsp olive oil2 tbsp tahini paste2 tbsp water¼ cup lemon juice
      Preheat the oven grill.Meanwhile, arrange the aubergine slices and tomatoes on a baking tray lined with baking paper. Coat them with olive oil and sprinkle with the oregano and mint. Grill for about eight minutes, or until the aubergine flesh is light brown.Place the lentils and chickpeas in two separate mixing bowls. Add half the parsley to the lentils and the other half to the chickpeas.Drizzle one tablespoon lemon juice in each and season to taste with salt and pepper and then give it a good but gentle mix.Line two bowls with the leafy greens and arrange the aubergine slices and tomatoes on top. Add equal measures of the lentils and chickpeas.Scatter the pine nuts on top and toss gently. Sprinkle generously with the za’atar.Whisk together all the ingredients for the dressing and serve on the side, along with the lemon wedges. More

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      in lifestyle and culture

      Fasting for Ramadan? 5 key tips to nourish your body and soul

      by

      Life

      by Ruman Baig
      4 hours ago

      Fasting during Ramadan is a significant spiritual practice for Muslims around the world. It involves abstaining from food and drinks from dawn until sunset.
      While fasting, individuals focus on prayer, reflection, and self-discipline. Here are five tips to help make fasting during Ramadan a spiritually fulfilling and physically manageable experience.
      Hydration is Key

      Begin your fast with a balanced suhoor meal that includes plenty of fluids and hydrating foods such as fruits and vegetables. Drink plenty of water during non-fasting hours to prevent dehydration. Avoid caffeine and sugary drinks, as they can cause thirst.
      Eat Nutritious Foods

      Opt for wholesome, nutrient-rich meals during iftar (breaking the fast) to replenish your body’s energy levels. Include complex carbohydrates, lean proteins, and healthy fats to sustain you throughout the fasting period. Avoid overeating or indulging in heavy, greasy foods, which can lead to discomfort and sluggishness.
      Moderate Physical Activity

      While intense exercise may be challenging during fasting hours, light physical activity such as walking or gentle stretching can help maintain energy levels and promote overall well-being. Listen to your body and avoid strenuous activities, especially during the hottest parts of the day.
      Prioritize Rest and Sleep

      Ensure you get adequate rest and sleep during Ramadan to support your body’s fasting process. Aim for seven to eight hours of sleep per night and consider taking short naps during the day if needed. Establish a bedtime routine to promote relaxation and quality sleep.
      Focus on Spiritual Growth
      Use the opportunity of Ramadan to deepen your connection with your faith. Allocate time each day for spiritual reflection and self-improvement. Engage in community iftars and taraweeh prayers to foster a sense of unity and solidarity with fellow Muslims.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Pexel & Unsplash, Feature Image: Instagram @futurebedouin More

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      in diet and nutrition

      Super-Healthy Hot Cross Buns Recipe!

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      We’ve found the recipe ingredient that’s not only packed with nutrients, vitamins and minerals – it’s also easy for gluten-intolerants to digest. And did we mention these buns are dairy- and sugar-free too? Thank us later…

      And the ingredient is (drumroll)… Spelt. Here’s how to use it to elevate your hot cross buns:

      Spelt Hot Cross Buns Recipe

      Spelt Hot Cross Buns

      This hot cross buns recipe is not only packed with nutrients – it’s also easy for gluten-intolerants to digest and are dairy- and sugar-free.

      Course Dessert, Snack

      300g spelt flour2½ tbsp coconut-blossom nectar or agave syrup1 tsp quick yeast2 tsp mixed spice1½ tsp Himalayan salt
5 cardamom pods, crushed1 large free-range egg25g coconut oil150ml almond milk70g dried apricots, chopped50g dried currantsFor The Crosses50g spelt flour25g almond milk
      Mix the flour, nectar (or syrup), yeast, spice, salt and cardamom in
 a bowl. Separately, whisk the egg, coconut oil and almond milk together and slowly mix it into the flour. Fold in the apricots and currants until it becomes a dough.Allow the dough 
to rest for one hour in a warm spot until it has risen. Knead dough for five minutes. Cut into eight balls. Place on 
a lined tray and rest for 30 minutes.Preheat the oven to 180°C and start making the crosses. Mix together the flour and milk and roll the dough into sausages.Once the buns have risen, mix a little nectar or syrup with water and brush over the top of the buns and stick on the crosses. Bake the buns in the oven for about 15 minutes, until golden. Brush again with the sweetened water and serve warm or toasted.

      Keyword Easter

      The Perfect Pairing For A Long Weekend: More

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      in diet and nutrition

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

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

      Is breakfast important anyway?

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

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

      Is muesli healthy?

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

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

      READ MORE: Two-Ingredient Chocolate Mousse

      What should I look for when choosing a healthy muesli?

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

      How to make the healthiest muesli

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

      READ MORE: Your Ultimate Protein Pancake Recipe

      Healthy muesli picks

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

      Woolworths Fruity Muesli

      Sally Ann Creed Bircher Muesli

      Vital Muesli

      Alpen Dark Choc Muesli

      Faithful To Nature Fruit, Nut & Seed Muesli

      Tia’s Real Granola

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

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

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      in diet and nutrition

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

      by

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

      Not all smoothies are created equal…

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

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

      Quick tip

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

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

      Skinnier Smoothie Recipes

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

      1. Tropical Twist Smoothie

      Tropical Twist Smoothie

      Celeste Naude

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

      Course Breakfast, Snack

      Servings 1 serving

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

      Keyword Smoothie

      2. Quick Kiwi-berry

      Quick Kiwi-Berry Smoothie

      Celeste Naude

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

      Course Breakfast

      Servings 1 serving

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

      Keyword Smoothie

      3. Banana Blast Recipe

      Banana Blast Smoothie

      Celeste Naude

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

      Course Breakfast, Snack

      Servings 1 serving

      1 medium banana sliced1 tbsp oats1 tsp honey200ml skimmed milk

      Keyword Smoothie

      4. Very Berry Smoothie

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

      Very Berry Smoothie

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

      Course Breakfast, Snack

      Servings 1 serving

      1 cup fresh blueberries1 cup frozen raspberries6 ice cubes1 tsp honey

      Keyword Smoothie

      5. Red and Yellow Rush Smoothie Recipe

      Red and Yellow Rush Smoothie

      Celeste Naude

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

      Course Breakfast, Snack

      Servings 1 serving

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

      Keyword Smoothie

      6. Peaches and Cream Smoothie

      Peaches and Cream Smoothie

      Celeste Naude

      Course Breakfast, Drinks

      Servings 1 serving

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

      Keyword Smoothie

      More smoothie recipes: More

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      in diet and nutrition

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

      by

      Feelings that completely suck: ending a stunner of a TV show with no idea what you’ll do next; breaking a nail and eating a salad that just doesn’t fill you up. We can’t solve for the first two but we’ve just about found a solution to the third pesky problem. A high-protein vegan salad that’ll leave you satisfied AND dreaming about wanting more? Sign. Us. Up. This salad, from chef Kerry Kilpin at Steenberg’s Bistro Sixteen82 restaurant, ticks all the boxes.

      Meet the chef: this recipe is from Chef Kerry Kilpin at Steenberg Hotel & Spa

      The low-down on vegan protein

      If you’re vegan (or committing to meat-free Mondays), know that getting good protein should be the last thing to concern you about your meals. High-protein vegan options exist in abundance. Find them in:

      Lentils

      Tofu

      Quinoa

      Beans

      Edamame

      Peas

      Chia seeds

      Hemp hearts

      Peanut butter

      Hummus

      In this high-protein vegan salad recipe, you’ll find a few good sources of protein, which is a major key for regulating your hormones, boosting satiety and hitting those amino goals.

      READ MORE: 9 High-Protein Vegetables That Will Fill You Up Fast

      Why this salad is actually a game-changer

      You might think of a salad as a side dish, but according to dieticians everywhere, half your plate should consist of vegetables. Think: spinach, broccoli, tomato, butternut… the options are endless. Vegetables contribute not only micronutrients like vitamins and minerals but also boost your satiety so you’re not hungry immediately (thanks to the high fibre content). This high-protein vegan salad also doubles as a meal on its own, thanks to the addition of healthy carbs in the form of barley, so it hits every nutritional need.

      If you do it right, your salad should be filling, nutritious and damn tasty, too. And this salad is far from boring. It’s nutrient-dense, delicious and filling. What could be better?

      READ MORE: 12 Restaurants In Cape Town And Joburg To Satisfy Your Vegan Cravings

      Satisfying High-Protein Vegan Salad

      Kerry Kilpin

      This salad is filling, nutritious and delicious. Here’s how to make it.

      Prep Time 15 minutes minsCook Time 10 minutes mins

      Course Lunch, Main Course, Salad, Side DishCuisine Healthy

      Servings 4

      For the salad bed200 g cooked barley200 g cooked brown lentils150 g baby spinach150 g mixed leaves200 g blanched tender stem broccoli400 g roasted butternut40 g toasted almonds10 g toasted sesame seeds100 g vegan cheese40 ml balsamic syrupfresh lime wedges, for garnishingFor the vegan hummus1 tin chickpeas, liquid drained80 g spinach30 g parsely10 g garlic10 g chilli5 g cumin80 ml olive oil1 fresh lemon, juicedsalt and pepper, to tasteFor the herb dressing30 g parsely20 g mint2 Tbsp Dijon mustard10 g brown sugar10 ml red wine vinegar10 ml water100 ml olive oilPinch of salt
      Make the hummusCombine all the ingredients in a blender, gradually incorporating the olive oil and lemon juice to achieve a smooth consistency.  If the hummus appears too thick, add a small amount of water to achieve a softer consistency. Make the dressingBlend all the ingredients in a blender, excluding the oil. Gradually incorporate the oil to create an emulsion. Season to taste. Assemble the saladCoat the butternut, barley and lentils with half of the herb dressing.Arrange the leaves at the base of a platter and layer with the grain salad, broccoli, vegan cheese, sesame seeds and toasted almonds on top. Drizzle the salad with herb dressing and balsamic syrup. Spoon small dollops of hummus evenly over the salad and garnish with lemon wedges for serving. 

      Keyword air fryer, chopped salad, Easy Meals, high-protein, Lunch, Vegan

      This salad serves four to six people, so it’s perfect for Sunday lunches or to prep for midweek madness when your cooking motivation wanes. Just prep and enjoy!

      READ MORE: How To Go Vegan: 15 Easy Nutritionist-Backed Tips

      Michelle October

      Michelle is the features editor at WH. She’s immensely curious about the world, passionate about health and wellness and enjoys a good surf when the waves are good. Find her on Instagram here. More

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      in diet and nutrition

      These Banana Protein Pancakes Will Keep You Going All Day

      by

      Need an energy boost? Here’s how to whip up some delicious banana protein pancakes (flapjacks) in a jiffy…

      Not only are these pancakes a tasty way to start your day, but they also provide a hefty dose of protein to keep you feeling satisfied and ready to tackle whatever comes your way. Plus, the natural sweetness of the bananas means you can skip the syrup (though a drizzle of syrup never hurts). Top with some fresh fruit and voilà breakfast is served!

      Banana Protein Flapjacks

      Serves 3: Per serving: 2076kJ, 8.3g fat, 2.4g sat fat, 79g carbohydrates, 19g sugar, 6.5g fibre, 27g protein, 107mg sodium

      Course Breakfast

      Servings 3 servingsCalories 496 kcal

      ⅓ cup vanilla Whey protein powder⅓ cup all-purpose flour¼ cup quick-cooking oats1 tbsp stevia or other sugar alternative1 tsp baking powder1 banana, mashed1 large egg1 tbsp fat-free plain yoghurt
      In a large bowl, combine the protein powder, flour, oats, stevia and baking powder. Mix well. Add the banana, egg, and yoghurt. Mix.Coat a non-stick skillet with cooking spray, then wipe away the excess with a paper towel and set aside the towel. Use this towel to wipe the skillet between pancakes, re-coating the skillet with the oil and cleaning away any pancake batter crumbs. Heat the skillet over medium-low heat.Spoon about half a cup of the batter into the skillet. Cook for one to two minutes, or until firm and golden brown. Flip the pancake and cook for 30 seconds to one minute longer, or until golden brown. Remove the pancake to a plate. Wipe the skillet with the paper towel.Repeat STEP 3 with the remaining batter to make a total of three pancakes.

      Keyword flapjacks, Pancakes

      Serves 3: Per serving: 2076kJ, 8.3g fat, 2.4g sat fat, 79g carbohydrates, 19g sugar, 6.5g fibre, 27g protein, 107mg sodium

      More Breakfast Recipes: More

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      in health and weelbeing

      Transformation Journey: Exercise Renewed My Self-Esteem And I’m Stronger Than Ever!

      by

      If you’re on a transformation journey, take heart from the stories of others who’ve been there. Here, Louné Maree details how she went from skinny – and unhealthy – to strong and happier than ever.

      The Starting Point

      On the 28th of March 2023, I underwent my fourth and final surgery with the skilled Dr Nerina Wilkinson, marking a pivotal moment in my transformation journey. The decision to undergo a double mastectomy in 2019, following a positive BRCA2 gene test and the heartbreaking loss of my mother to cancer in 2008, laid the foundation for my path to self-discovery.

      Before the surgery, my passion for fitness and self-care defined my active lifestyle. However, post-surgery, I faced the challenge of re-entering the gym amid a toxic relationship that left me feeling unworthy. Throughout this period, lacking the necessary support at home and facing delayed re-entry into exercise, I made the crucial decision to remove toxic individuals from my life and relocate. By the end of June, I made a bold decision to relocate to Hout Bay in Cape Town, embarking on a journey to rediscover myself.

      By then, my muscles had atrophied, leaving me merely skin and bone. My once-perky butt and solid physique were replaced by a reflection in the mirror that revealed protruding hip bones and a stark change in the texture of my thighs. I weighed just 55kg.

      READ MORE: How To *Actually* Lose Belly Fat With Diet And Exercise

      Trying something new

      Before embarking on this transformation journey, I practised intermittent fasting, restricting my eating window to after 9 at night for a year. However, a pitfall was overindulging during those moments, leading to unhealthy habits of going to bed and feeling bloated. My objective shifted towards a healthier approach, aiming to eat more frequently with smaller portions. It wasn’t until the end of November that I realized being skinny isn’t synonymous with being healthy. With the goal of achieving my best shape before turning 33, this journey is still ongoing. Every week brings progress, and I can feel myself growing stronger.

      By the end of November, I transitioned to heavier weight training, eliminating cardio to focus on muscle building rather than further weight loss. I incorporated whey protein and creatine into my diet, prioritizing protein, vegetables, and fruits.

      READ MORE: How One Personal Trainer Lost 30kg – And Kept It Off

      Success!

      Embarking on this transformation journey has been a solo endeavour, with the unwavering support of my sister, work colleagues, and friends. While I’ve always had a passion for exercise and fitness, this time around, it became a mental challenge. Some mornings, training before work meant conquering the temptation to hit the snooze button. Initially, even donning my gym clothes posed a challenge, but I recognized that once I started my workout, I was on a mission with unstoppable momentum. Surprisingly, cutting out sugar, alcohol and fast foods turned out to be the easiest part of this journey.

      I now maintain a robust and healthy weight of 60kg. Achieving this transformation spanned a dedicated five-month period.

      I experience increased energy, find daily tasks more manageable, and feel a new-found confidence in my physique. Building muscle has instilled in me a sense of strong willpower and improved mental well-being.

      READ MORE: How To Lose 1kg A Week: Safe & Healthy Exercise & Nutrition Tips

      Louné’s tips

      Get support

      “Begin by surrounding yourself with a supportive circle—I have a group of female friends I fondly call my cheerleaders. They uplift me during lows and celebrate my achievements.”

      Get an eating plan

      “Establish a well-balanced eating plan. As this gains momentum, consider joining a gym where like-minded individuals share your goals and energy. While setting personal fitness goals, always keep in mind that fitness is more than a goal; it’s a lifestyle.”

      Uplift yourself

      “I appreciate the concept of women empowerment. Recognizing our emotions, let’s uplift one another through genuine compliments on success and appearance, fostering self-confidence.” More