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      This Basic Nut Butter Recipe Is So Easy, You’ll Never Buy PB Again

      by

      It’s easier than you think to make nut butter. Master this basic nut butter recipe and you’ll never have to eat store-bought again. Plus, store your nut butters in a jar or airtight container in the refrigerator for up to 3 weeks!

      Nut butters are loaded with heart-healthy fats that keep your bad cholesterol in check while heightening your good cholesterol. They’re also rich in selenium, which keeps your thyroid going and can be a good source of protein, depending on which nuts you use. Nut butters are a stellar source of fibre, phosphorous, B vitamins, vitamin E, and zinc.

      Get your nut butter basics here:

      Bosch 800W Food Processor

      Chop, grate and blend seamlessly with this powerful food processor.

      Raw Macadamia Nuts

      Simply chow on these for trace minerals and energy or blend them into a silky, delicious nut butter.

      Avocado Oil

      Drizzle this over salads, or use in your cooking. And of course, when using this nut butter recipe.

      Basic Nut Butter Recipe

      Master this basic formula, and you’ll never have to eat store-bought again.

      Cook Time 20 mins

      Course Side Dish, SnackCuisine American

      2 cups raw unsalted shelled nuts0.25 tsp kosher salt1 tsp avocado oil as needed
      Spread nuts on rimmed baking sheet; bake at 350°F until toasted and fragrant, about 10 min.Transfer nuts to a dry food processor and process, scraping down sides occasionally, until nuts turn into smooth paste, 4 to 10 min. (Timing will vary based on type of nuts and your specific food processor.)Add salt and flavor boosters and process until smooth. If butter is too thick, add oil 1 tsp. at a time until desired consistency is reached.

      Keyword nut butter

      Wanna try more recipes?

      This recipe This Basic Nut Butter Recipe Is So Easy, You’ll Never Buy PB Again appeared first on Women’s Health. More

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      in diet and nutrition

      These Pistachio Energy Balls Are The Perfect Snack

      by

      Are you tired of the same old snacks that leave you feeling sluggish and unsatisfied? Look no further than these delicious and nutritious Pistachio Energy Balls! Packed with protein, fibre, and healthy fats, these energy balls are the perfect snack to keep you fueled and satisfied throughout the day. Not only are they amazeballs, but they’re also incredibly easy to make.

      Per ball: 86 cal, 6 g fat (0.5 g sat), 2 g protein, 33 mg sodium, 8 g carb, 3.5 g sugars (0 g added sugars), 2 g fibre

      Pistachios offer some pretty legit health benefits

      They’re a solid source of fibre

      Pistachios are lower in calories than most nuts

      Packed with antioxidants

      Pistachios may help you sleep better

      Pistachios’ healthy fats support long-term health

      Pistachio Energy Balls

      These protein-packed energy balls are the perfect on-the-go snack.

      Course Snack

      Calories 86 kcal

      1 Food processor
      3/4 cup shelled pistachios1 tbsp sesame seeds1/4 cup slivered almonds1/2 cup dried apricots, chopped1/4 cup tahini1/4 tsp kosher salt2 Medjool dates, pitted
      Heat oven to 200°C. Arrange pistachios, sesame seeds, and almonds on a rimmed baking sheet, making sure to keep them separated. Roast until toasted, 3 to 5 minutes. Cool slightly.In a food processor, pulse pistachios until coarsely chopped. Transfer ¼ cup to a small bowl and mix in sesame seeds. Set aside.Add remaining ingredients to food processor and pulse until finely ground. Mixture should stick together when pressed between fingers. Firmly roll into 1-inch balls, then coat in pistachio-sesame mixture. Refrigerate for at least 2 hours and up to 5 days.

      Keyword energy balls

      Recommended Ingredients & Products:

      Pistachio Nuts in Shell

      The Faithful to Nature pistachio nuts are locally sourced and wrapped in Earth-friendly packaging. “Great quality, value & packaging“

      Bosch 800W Food Processor

      “This product absolutely delivered. I’ve used it to make smoothies, pesto, and hummus, and the results have been amazing.

      It is easy to use, easy to wash, and value for money.” Holly G

      Faithful to Nature Sweet Spreading

      If you’re in a meal prep mood today and you’re making multiple recipes; these three core ingredients may come in handy.

      Need more snack inspo?

      This recipe was originally published on www.womenshealthmag.com More

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      in diet and nutrition

      This Prawn Curry Hits The Spot When You’re Craving Take-Aways

      by

      Like Heritage Day, Dinner at Matloha’s is all about bringing family and friends together for some good times around the table. Here, Liziwe Motloha’s prawn curry, from her book Dinner at Motloha’s, showcases ingredients that reflect her culinary heritage and appeal to the entire family.

      This prawn curry is rich in kitchen staple ingredients while being hearty and just indulgent enough to temper the craving for a fast food meal. It’s also ready in minutes.

      Time for some cooking essentials…

      This innovative can-to-pan Masterclass Frying Pan is made of 70% recycled aluminium that is sourced from discarded drink cans. Win-win!

      The rich, red colour comes from the finest Italian tomatoes. Each one is strained through a sieve to remove the seeds and then bottled in its raw, uncooked form.

      This turner’s handle has an enhanced comfortable grip, so you can avoid that awkward angle trying to flip your steaks. An angled tip makes for easy flipping.

      Liziwe Matloha’s Prawn Curry

      Make this tasty curry in minutes with kitchen staples and frozen prawns.

      Prep Time 2 minsCook Time 15 minsTotal Time 20 mins

      Course Main CourseCuisine South African

      Servings 4

      Frying PanPot
      2 tbsp sunflower oil800 g large prawn meat, uncooked2 cloves garlic thinly sliced1 whole red chilli seeds removed and finely chopped2 tsp mild curry powder1 tsp ground turmeric1 tbsp tomato purée120 ml water or stock1 can coconut cream2 cups baby spinach leavescooked rice for serving
      Heat the oil in a large frying pan. Add the prawns and cook for 3 minutes, or until they turn opaque. Remove from the pan and set aside. Add the garlic and chilli to the pan (there is no need to wipe it clean) and fry for a few seconds. (Add a little more oil if necessary, to prevent sticking.) Add the curry powder, turmeric and tomato purée and cook for 1 minute.Return the prawns to the pan and toss in the curry paste to coat.Add the water or stock and coconut cream and stir through. Allow to simmer over a medium heat for 3 minutes.Add the spinach leaves and cook for a further 2–3 minutes, until the spinach is just wilted. (If the leaves are big, roughly chop the spinach before adding.) Serve immediately.

      Keyword comfort food, curry, prawns

      Do you need more weeknight dinner recipe ideas? More

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      The Ultimate Raspberry Yoghurt ‘Cheese’ Cake Recipe You Need to Try

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      Did someone just say ‘healthy cheesecake’?!

      If you’re looking for a fun and festive dessert to serve this Easter, then this recipe is a must-try. This Middle-Eastern-inspired yoghurt cake popularised by Claudia Roden is reminiscent of a cheesecake but much lighter, fluffier and more flan-like. It is a perfect blend of tangy yoghurt, zesty lemon, and sweet raspberries.

      Pair This Cheesecake Recipe Along With…

      Let’s Bake Something Healthy

      This recipe is super easy to follow and doesn’t require any fancy equipment or ingredients. All you need is a few basic kitchen essentials, a bit of time, and a whole lot of love for cheesecake (but the healthy kind).

      Nutritional Information Per serving:

      460kJ | 3g fat (1g sat) | 65mg sodium | 19g carbs | 2g fibre | 16g sugars | 5g protein

      Ed’s Tips For This Raspberry ‘Cheese’ Cake:

      Try it with Greek-style yoghurt.

      Full cream yoghurt ups the calories per serving from 109kcal to 140kcal.

      Add extra lemon zest along with the raspberries for an extra sweet sour taste.

      Raspberry Yoghurt ‘Cheese’ Cake

      This is a Middle-Eastern yoghurt cake popularised by Claudia Roden that is reminiscent of a cheesecake, but much lighter, fluffier and more flan-like.

      Prep Time 15 minsCook Time 50 mins

      Course Dessert

      Servings 8Calories 109 kcal

      4 eggs, separated100g castor sugar 1/2 cup400g low-fat plain yoghurt3 tbsp flourGrated zest of 1 lemon125g raspberries 1 small punnet
      Preheat the oven to 180°C. Butter and flour a 18cm-diameter, loose-bottomed cake tin and line the bottom with baking paper.Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until thick, pale and creamy.Mix yoghurt, flour and lemon zest into the yolks.Mix a spoonful of the egg whites into the yoghurt mixture to loosen. Fold the egg whites into the yoghurt mixture, gently but thoroughly, until well combined. Spoon into the tin.Drop in the raspberries and bake in the lower third of the oven for 50 minutes or until a skewer inserted comes out clean.Cool on a wire rack – the cake will soufflé up and then sink again. Serve warm or cold.

      Keyword dessert More

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      in diet and nutrition

      Try This Lemon-Thyme Chicken With Shaved Brussels Sprouts Recipe For A Quick Weeknight Dinner

      by

      Get ready to serve up serious flavour and texture with this hearty salad. No more boring, bland chicken dinners for you. The combination of zesty lemon and earthy thyme is a match made in culinary heaven. And the best part? This recipe is super easy to make, so you can have a restaurant-quality meal on your table in no time.

      Not only does this lemon-thyme chicken taste amazing, but it’s also packed with healthy ingredients that’ll nourish your body. Trust us, your taste buds will thank you for it!

      Cooking just got a whole lot easier…

      Lemon-Thyme Chicken With Shaved Brussels Sprouts

      A hearty salad to try for dinner tonight. Per serving: 455 cal, 21.5 g fat (4 g sat), 44.5 g protein, 555 mg sodium, 23.5 g carb, 14 g sugars (0 g added sugars), 5.5 g fiber

      Total Time 25 mins

      Course Salad

      Servings 4Calories 455 kcal

      1 Large skillet1 Food processor
      3 tbsp olive oil, divided4 tbsp fresh lemon juice, dividedKosher salt and pepper1/4 cup dried cranberries 1 Pink Lady or Gala apple340 g brussels sprouts, trimmed1 scallion, thinly sliced3 tbsp grated Romano cheese4 boneless, skinless chicken breasts2 tsp fresh thyme leaves1/4 cup toasted hazelnuts
      In bowl, whisk together 2 Tbsp oil, 2 Tbsp lemon juice, and ¼ tsp each salt and pepper; stir in cranberries. Cut apple into thin matchsticks, add to dressing, and toss to coat.Using a food processor with the thinnest blade attachment, slice Brussels sprouts. Transfer to bowl with apples along with scallion and toss to combine; toss with Romano.Heat remaining Tbsp oil in a large skillet on medium. Season chicken with ½ tsp salt and ¼ tsp pepper and cook until deep golden brown, 6 to 7 min. Flip and cook until just cooked through, 2 to 3 min. more. Remove from heat and add remaining 2 Tbsp lemon juice and thyme and turn chicken to coat. Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices. 

      Keyword chicken, salad

      Do you need more weeknight dinner recipe ideas?

      This Lemon-Thyme Chicken With Shaved Brussels Sprouts recipe was originally published on Women’s Health.

      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. More

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      in diet and nutrition

      Easy No-Bake Oat Protein Balls To Fuel You Up For Your Next Race

      by

      Sometimes, the hardest time to stay on track with healthy eating is in-between meals. Make snack time healthy with this oat protein balls snack recipe. They’re easy to make and can be prepared during loadshedding. Grab one for your lunchbox or before race day for a little oomph.

      Oat Protein Balls

      Ingredients 

      1 cup whole rolled oats

      2/3 cup coconut flakes

      ½ cup peanut butter

      ½ cup chia seeds

      ½ cup cocoa nibs

      1/3 cup honey or maple syrup

      3 tablespoons coconut oil

      ½ teaspoon vanilla powder

      Method

      Mix everything together in a medium bowl.

      Chill for 45 minutes.

      Roll the mixture into balls and enjoy.

      Store in the fridge.

      Looking for more protein recipes?

      Loadshedding? Try this no-bake Caramel Cream Cheese Balls recipe

      Supercharge your morning with this Protein Berry Porridge recipe

      A breakfast staple, try one of the 26 Protein Pancakes recipes

      Add To Cart

      Lifestyle Food Oats Rolled

      R49 at Dis-chem

      Coconut Flakes 250 g

      R59 at Woolworths

      ButtaNutt Peanut Butter

      R34 at Faithful to Nature

      Nature’s Choice Maple Syrup

      R185 at Faithful to Nature

      Vanilla Powder

      R78 at Woolworths

      Faithful to Nature Chia Seeds

      R79 at Faithful to Nature

      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. More

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      3 Delicious And Easy Recipes To Help Slash Your Sugar Intake

      by

      South Africans just can’t get enough of hoovering up the white stuff for a boost of energy, but while we know that sugar (what else would we be talking about?) can be detrimental to your teeth, waistline and gut, little attention is paid to the knock-on effects that can pose for your vital organs.

      South Africans are estimated to consume up to 24 teaspoons of sugar per day—double the daily WHO recommendation.

      According to the International Journal of Environmental Research and Public Health report:

      Excess sugar intake, from sugar added to food products and especially sugar-sweetened beverages (SSBs), is considered a major contributor to excess weight and obesity in adults and children [1,2]. Excess weight and obesity are associated with the steady rise of non-communicable diseases (NCDs) such as cardiovascular disease (CVD), type 2 diabetes, and various cancers.

      Local Ingredients We Recommend

      Ideal for baking and cooking, we’ve sourced a few local products to elevate your recipe.

      Nomu Cocoa Powder

      Buttanutt 100% Peanut Butter

      70 % Cocoa Dark Chocolate Drops 200 g

      Here are 3 delish recipes to help you reduce your sugar intake:

      Double-Chocolate Zucchini Bread

      All the sweet notes with hidden veggies. Let’s bake!

      Course Dessert

      Servings 12 people

      2 cups white whole-wheat flour 225g1/4 cup cocoa powder 25g2 tbsp ground flaxseeds1/2 tsp baking soda1/2 tsp baking powder1 1/4 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp salt1/2 cup plain Greek yoghurt 118ml1/3 cup coconut sugar 48g1/3 cup mild olive oil or canola oil 59ml1/4 cup maple syrup 59ml2 large eggs1 1/2 tsp vanilla extract2 cups grated zucchini 250g1/3 cup dark chocolate chips 60g
      Preheat oven to 180°C. Coat a 23 x 13cm loaf pan or a 20cm x 20cm baking pan with cooking spray. Set aside. Sift the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg and salt into a large bowl.In another bowl, whisk together the coconut sugar, oil, yoghurt, maple syrup, eggs and extract. Add the wet ingredients to the flour mixture and stir until just combined (with a few traces of flour still present). Add the zucchini and chocolate chips and stir to combine.Spoon the batter into the prepared baking pan and flatten the top with a rubber spatula. Bake until a toothpick inserted into the centre of the bread comes out clean, about 45 minutes for a loaf pan and 30 minutes for a 20cm x 20cm baking pan. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert onto a cooling rack. Wrap leftovers tightly and store at room temperature for up to four days.

      Keyword chocolate

      High-Protein Chicken Salad

      High in protein and a great option to meal prep for your family.

      Course Salad

      Servings 6 people

      450g cooked chicken breast or rotisserie chicken, shredded  about 4 cups shredded1/2 cup diced red onion about 1/2 medium red onion or 60g1/2 cup diced apple about 1/2 small apple or 75g100g quartered or halved grapes 2/3 cup165g plain 2% fat Greek yoghurt 2/3 cup2 tbsp  freshly squeezed lemon juice, or more, to taste1/2 tsp garlic powderSalt and pepper, to taste12 slices slices of whole grain bread6 medium lettuce leaves
      In a large bowl, combine shredded chicken, red onion, apple, grapes, Greek yoghurt, lemon juice, garlic powder, salt and pepper. Mix until well combined.Using a 3/4 cup measuring scoop, portion out the chicken salad. Serve with a lettuce leaf and 2 slices of whole grain bread.

      Keyword chicken, salad

      5-Ingredient Chocolate Peanut Butter Cups

      Ideal for that 3pm slum. These easy to make peanut butter cups are simply delicioys.

      85g  all-natural peanut butter, or nut butter of your choice 1/3 cup1 tbsp plain or vanilla collagen peptide powder1 1/2 tsp honey1 tsp vanilla extract255g 70% dark chocolate, chopped
      Line a 12-well muffin tin with paper liners and set aside In a small bowl combine the peanut butter, collagen powder, honey and vanilla, stirring until smooth. Set aside in the fridgePlace the chocolate in a microwave-safe bowl and heat on 60% power in 1-minute increments, stirring between cooking times, until all the chocolate has melted, or 3–4 minutes. Alternatively, melt the chocolate in a metal bowl set over a pot with a few centimetres of simmering water on the stove, stirring until smooth. (Be sure not to get any steam or water in the chocolate or it will seize.)Spoon about 1 tsp of the chocolate into the paper liners, spreading the chocolate to the edges. Using a 1/2 tsp measure, put a heaping spoonful of the peanut butter mixture in the centre of each muffin cup. Spoon the remaining chocolate over the peanut butter, about 2 tsp per muffin cup.Refrigerate until the chocolate is set, about 4 hours.Remove the peanut butter cups (still in their liners) from the muffin tin and store in the fridge in an airtight container for up to two weeks.

      You can also read about What Happens When You Stop Eating Sugar, According To Nutritionists

      The post 3 Delicious Recipes To Help Slash Your Sugar Intake And Boost Your Heart Health appeared first on Women’s Health. More

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      This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner Or Work Lunch

      by

      Whether it’s a Monday, following a weekend of errands, or it’s just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…

      “This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe and author of Every Night Of The Week.

      READ MORE: 3 No-Cook Lunch Recipes You Can Make During Load Shedding

      What To Do Instead Of Spending Hours In The Kitchen Tonight

      This recipe is so quick and easy, you can devote the time you would’ve spent preparing dinner (and lunch) to get mindful instead. Research has found that 30 minutes of meditation a day is enough to stave off anxiety and depression.

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

      Tinned Tuna Nicoise Salad Recipe

      Whether it’s a Monday, following a weekend of errands, or it’s just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…“This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe.

      Prep Time 10 minsCook Time 7 mins

      Course SaladCuisine French

      Servings 4 people

      1 Pot1 Salad Bowl
      3 Tbsp Herb thickenerTuna Mix2 185g tins tuna in oil, drained3 Tbsp Flat-leaf parsley, chopped3-4 Tbsp Gherkins pickled with dill, chopped2 Tbsp Red onion, finely chopped2 tsp 2 tsp Baby capers, chopped3 Tbsp Dill, chopped1 Tbsp Olive oil1 Tbsp Lemon juiceSea salt and freshly ground black pepperSalad8 Baby potatoes, boiled in very salty water until tender, then sliced250 grams Green beans, tails trimmed, blanched4 Whole Tomatoes, sliced4 Boiled eggs, peeled and halved lengthways2 Baby cos lettuces, trimmed, washed and quartered
      Boil your eggs and potatoes. 7-minute eggs work well at sea level; add a minute or 2 if you’re on the Highveld (seriously, altitude impacts your boiled eggs). Drain, cool and peel eggs; slice eggs and potatoes.For the tuna mix, combine all the ingredients in a bowl.Same for the salad ingredients.Divide the salad and tuna mix among four bowls and drizzle with the herb thickener.

      Keyword fish, healthy, salad

      Kelleigh Korevaar

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