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      You Can Make A Healthy, Protein-Packed Lunch In 5 Minutes

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      Yes, five minutes. That’s all it takes to whip up this nutritious, no-cook lunch – faster than scrolling through your favourite food app and deciding on a takeaway. This recipe has only nine ingredients and ticks all the boxes for a flavourful, fuss-free desk meal.What’s more, salmon brings a hefty dose of omega-3 fatty acids, essential for brain and heart health. It’s also loaded with B vitamins to keep your energy levels up and supports your immune system thanks to naturally occurring healthy bacteria (found in fresh or smoked varieties). Let’s dig in!

      No-Cook Salmon Salad Tartines

      Kristina Kurek

      A quick, fresh and nutritious lunch in just five minutes. Crisp greens, juicy tomatoes and flaky salmon come together on a hearty slice of bread for a light yet satisfying meal. No cooking required!

      Servings 4 servings

      1 can salmon drained2 tsp olive oil1 tsp white wine vinegarKosher salt55 g green beans2 scallions 1 finely chopped, 1 thinly sliced½ cup baby arugula chopped4 slices rye bread toastedTomato slices for serving
      In a bowl, combine salmon with olive oil, white wine vinegar and pinch salt. Toss with green beans and chopped scallion, then fold in arugula. Top toasts with sliced tomato and salmon salad. Sprinkle with scallions.  

      Easy lunch ideas to try this week:This article by Kristina Kurek was originally published on Women’s Health US. More

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      A Homemade Granola Recipe That Doesn’t Taste Like Cardboard

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      Nothing beats a good homemade recipe that’s packed full of the good stuff – coconut, nuts, seeds, spices, ginger – and this one’s got ’em all! Best part (besides this granola being damn delicious)? These ingredients are great for your skin. Gingerol, the antioxidant in ginger, not only helps tone your skin, but also acts as an anti-inflammatory, which can help firm it up to look more youthful. It helps calm rashes and acne-prone skin, too!How To Make Your Own Granola At Home

      Homemade Breakfast Granola

      This recipe only takes 15 minutes to make, and is packed with all the good stuff – coconut, nuts, seeds, spices and ginger.

      Prep Time 5 minutes minsCook Time 15 minutes mins

      Course Breakfast

      Servings 5 servingsCalories 699 kcal

      2 tbsp freshly grated ginger⅓ cup desiccated coconut⅔ cup coconut flakes1 cup macadamia nuts chopped⅓ cup almonds chopped⅓ cup pumpkin seeds10 medjool dates choppedPinch ground cinnamonPinch ground nutmeg½ cup coconut oil
      Preheat oven to 180°C.Mix all the ingredients together in a large bowl, making sure that the coconut oil coats evenly.Spread the mixture onto a parchment-paper-lined baking tray and bake for 15 minutes, or until golden brown. Cool, then pop this mixture into a large sealable container, or divide into five zip-lock bags. Breakfast sorted for the week? You glow girl!

      Keyword cereal

      SERVES 5. Per serving (114g): 2 926kJ, 60g fat (35g sat), 37g carbs, 10mg sodium, 8g fibre, 8g proteinTIP: Instead of eating your granola with milk, mash one banana, mix in one tablespoon of nut butter and heat for 30 seconds to “melt” slightly until it has a similar consistency to yoghurt. Mix in granola and munch down – yum!Shop The Ingredients For This Homemade Granola

      Faithful to Nature Raw South African Almonds

      Almonds are the ultimate “power snack”, with their rich nutritional benefits and low glycaemic index for lasting energy.

      Organic Odourless Coconut Oil 500 ml

      Coconut oil is still a saturated fat, but it has a lower smoke point, making it less ideal for recipes involving high heat. However, it’s perfect for baked goods and granola.

      Faithful to Nature Macadamia Nuts – Raw

      Macadamia nuts are top-level when it comes to nut rankings, the real crème de la crème — packing heaps of benefits into those little beige bods.

      Looking for more breakfast ideas? Make this healthy tropical coconut granola or these high-protein brekkies. 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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      For A Fresh Start, Reach For This Coco Yoghurt Bowl

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      In search of a quick protein-packed breakfast bowl recipe (that doesn’t involve oats)? Yoghurt’s got your back. This yoghurt bowl may sound simple, but it’ll keep you full until lunch and it’s loaded with probiotics. #BetterBreakfasts here we come!

      Go Coco Yoghurt Bowl

      This protein-packed breakfast bowl may sound simple, but it’ll keep you full until lunch and it’s loaded with probiotics.

      Cook Time 10 minutes minsTotal Time 15 minutes mins

      Course Breakfast

      Servings 1 servingCalories 484 kcal

      1 tbsp coconut flakes2 tbsp sliced almonds125 g Greek yoghurt¼ tsp cinnamon1 scoop vanilla protein powder25 g mixed berries
      Preheat the oven to 180°C, spread the coconut flakes and almonds on a baking tray and cook for 10 minutes.Combine the yoghurt with the cinnamon and protein powder in a bowl. Sprinkle over the coconut and almonds and top with the berries.

      SERVES 1: Per serving: 2 027kJ, 16g sat fat, 18g sugarLooking for more breakfast recipes? Try these low-calorie smoothies, these poached eggs with feta or whip up an avo toastie. More

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      Sneak More Veggies Into Dinner With These Easy Tacos

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      Who says veggies have to be boring? These healthy roasted cauliflower tacos bring all the bold flavours of Mexican cuisine with a touch of South African flair, thanks to chef Aiden Pienaar. Cauliflower makes the perfect taco filling – nutrient-rich, low-calorie and seriously tasty. Plus: DYK cauliflower’s not just versatile, but rich in vitamins C, K and folate, too? These goods are antioxidants, keep bones healthy and support healthy pregnancy. “This recipe was inspired by the famous Spanish romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here,” says Aiden Pienaar. READ MORE: You Need To Make This Yummy Cauliflower Recipe With A South African TwistMexico in Mzansi by Aiden Pienaar

      Mexico in Mzansi by Aiden Pienaar

      In Mexico in Mzansi, chef Aiden Pienaar brings local flair to some traditional Mexican favourites. Like the ubiquitous taco, this cookbook is filled with a surprising array of flavours and influences to excite even the most experienced chefs and exhausted home cooks.

      By thinking a little outside the box, and using South African ingredients and cooking techniques – boerie tacos and braaied corn, anyone? – Chef Aiden gives Mexican cuisine a Mzansi-style facelift.

      Aiden Pienaar’s Roasted Cauliflower Tacos Recipe

      ‘Roasted’ Cauliflower Tacos

      Aiden Pienaar

      This recipe was inspired by the famous Spanish romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here.

      Course dinner, LunchCuisine Mexican, South African

      Servings 6 servings

      Loaded Tacossunflower oil for frying½ small head cauliflower cut into floretssalt to taste60 g green cabbage thinly sliced⅔ cup pico de gallo½ juice of lime6 warm corn tortillasfresh coriander for garnishingRomesco-style Sauce1 whole tomato½ tbsp honey1 tsp chopped garlic1 tsp ground cumin2 whole chipotle chillies in adobo sauce50 ml canola oil½ tsp ground black pepper1 tsp smoked paprika1 tsp salt1½ tbsp lemon juice⅓ cup cashew nuts roasted
      First make the romesco-style sauce. Over an open flame, char the tomato until the skin is blistered and blackened. Place the tomato with the rest of the ingredients into a blender and blend until smooth. Keep refrigerated.Heat a little sunflower oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown. Drain on paper towel and season with salt.Mix the cabbage, pico de gallo and lime juice in a bowl.Fill each taco by placing some of the cabbage salsa along the centre of the tortilla. Top with cauliflower and dollops of romesco sauce. Garnish with fresh coriander. 

      Keyword Tacos

      Easy Healthy Meals For Lazy Summer Days: More

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      3 Easy, Healthy Sorbet Recipes Perfect For Sunny Days

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      We’re all about food that tastes delish, but instead of dashing to the café for a lolly to cool the kids (and yourself) down, rather make your own nutritious homemade sorbet this season. This way you can control exactly what you’re putting in your body and use the best fresh fruits spring and summer have on offer. Here are three easy recipes to whip up!Strawberry sorbet

      Wash and chop 400g strawberries and place in a bowl. Using a hand blender, whizz the strawberries until a purée forms. Add ½ cup xylitol and 1 egg white and blend for 10 minutes. The mixture will increase in volume and turn a pinkish colour. Place in a freezable container overnight.READ MORE: These Gingerbread “Ice Cream” Sandwiches Will Be Your New Go-To TreatMango sorbet

      Peel, chop and purée 4 large mangoes. Heat ½ cup xylitol in a saucepan with ½ cup water. Stir until dissolved and simmer until a syrup forms. Set aside to cool then, using a hand blender, mix the syrup into the mango purée. Pour the mixture into a shallow tray and place in the freezer. Stir every 30 minutes for two hours, then freeze overnight.READ MORE: How To Manage The Festive Sugar Spike This Christmas – For Adults And KidsPineapple sorbet

      Peel, core and chop 1 pineapple and place in a freezable container overnight. Place frozen pineapple in a blender with 4 tablespoons xylitol and half a cup of cold water. Blend together and place back in the freezable container and freeze overnight.Recipes by Amy Rankin More

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      The Lazy Makoti’s Flavourful Coconut Fish Recipe Is What’s Been Missing From Your Dinner Rotation

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      If there’s one thing South Africans love, it’s flavour-packed food and Amarula. And now, thanks to Amarula, The Lazy Makoti, J’Something and home cooks across South Africa(!), we’re able to combine the two. Introducing: The Great Marula Menu cookbook. But what can you expect? It’s simple really… You’ll get delicious recipes like this coconut fish recipe from The Lazy Makoti.READ MORE: Samp & Beans (Umngqusho), Exactly How Your Gran Made It

      The Great Marula Menu is a collaboration between Amarula and passionate home cooks from across South Africa. From tasty lunches to moreish mains, scrumptious desserts and inspired cocktails, each recipe contains either a splash or a generous pour of this world-famous liqueur. It’s a curation of the best Amarula-inspired recipes shared by devoted Amarula fans and is a true reflection of community and a shared love of great flavours.

      READ MORE: Chicken Necks, Feet And Gizzards For A Taste Of HomeThe Lazy Makoti’s Coconut Fish RecipeDine out on this recipe that transforms simple ingredients you probably already stock up on in your weekly grocery haul into a mouth-watering dish you’ll make time and time again.

      The Lazy Makoti’s Coconut Fish Recipe

      The Lazy Makoti

      The Lazy Makoti’s coconut-milk sauce infused with flavours of garlic, ginger, turmeric, paprika and a secret ingredient (Amarula) coats white fish fillets for a delicious comforting meal.

      Prep Time 5 minutes minsCook Time 30 minutes mins

      Course Main CourseCuisine South African

      Servings 4 people

      2 Tbsp Olive oil500 gram Firm white fish fillets1 Onion, peeled and chopped2 Garlic cloves, crushed1 tsp Minced fresh ginger1 Red pepper, diced1 tsp Smoked paprika½ tsp Ground cumin½ tsp Turmeric3-4 Tomatoes, grated 1 can Coconut milk1 tsp Cornflour, slaked in 2 Tbsp cold waterSalt and milled black pepper, to taste¼ Cup Amarula Cream Ethiopian CoffeeTo Garnish¼ Cup Fresh coriander¼ Cup Coconut flakes1 Red chilli, sliced (optional)To ServeRice or rice noodlesGrilled seasonal vegetablesLime wedges
      Heat the oil in a large pan and sear the fish fillets for 2 minutes per side. Remove the fish from the pan and set aside.To the same pan, add the onion and fry until translucent. Add the garlic, ginger and red pepper. Sauté for 2–3 minutes.Stir in the smoked paprika, ground cumin and turmeric, and cook on a low heat for 1 minute.Add the tomatoes and cook for 3–5 minutes.Pour in the coconut milk and slaked cornflour mixture, and bring to a light simmer. Reduce the heat to low, then cook covered for 6–8 minutes. Season to taste with salt and pepper.Remove the lid and stir in the Amarula Cream Ethiopian Coffee and return the fish fillets to the pan, cover and simmer for 6–8 minutes over a low heat.To Garnish

      Keyword coconut, comfort food, dinner, fish, seafood, south african recipe More

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      Dark Chocolate Power Bark Is The Easy Snack Your Netflix Marathons Are Missing

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      Craving something sweet to go with your popcorn while binge-watching the latest Netflix holiday movies? Enter dark chocolate power bark – a salty-sweet treat that’s as satisfying as it is simple to make. Created by author and chef Serena Wolf, this indulgent snack comes together in just five minutes (yes, really).

      Dark Chocolate Power Bark

      You can make this salty-sweet dark chocolate power bark from author and chef Serena Wolf in five minutes or less.

      Prep Time 5 minutes minsTotal Time 5 minutes mins

      Course Snack

      Servings 8 servings

      100 grams dark chocolate (at least 70% cocoa) chopped into small pieces¾ cup granola¾ cup dried tart cherries¼ cup chopped pecans
      Line a large baking sheet with foil or parchment. Briefly set it aside.Place the chocolate in a large microwave-safe glass bowl. Microwave in 20-second intervals, stirring after each one, until the chocolate is completely melted. This should take about 2 minutes.Pour the melted chocolate onto the prepared baking sheet and smooth it out with a spatula until it’s about 1/6-inch in thickness. Evenly sprinkle the granola, cherries and pecans over the chocolate.Let the bark stand at room temperature for 3 hours until set, or pop it in the fridge for 30 minutes. (I’d go with the latter if I were you.) Peel off the foil, and break bark into whatever size pieces you’d like. Refrigerate in an airtight container for up to 1 week, or pop it in the freezer for all eternity.

      Easy Snack Recipes To Try:This article was originally published on www.womenshealthmag.com. More

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      A Hearty Roasted Salad You’ll Turn To All Summer Long

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      When the weather calls for cool, easy food, this roasted veggie salad from renowned South African chef Reuben Riffel delivers all the smoky, sweet and hearty flavours we crave. Perfect as a side for a braai or even as a main, this salad packs enough flavour and texture to stand on its own, making it an ideal go-to for lunches or dinners during the warmer months.READ MORE: The Steak Recipe Guests Will Still Be Raving About Weeks Later…“Many vegetables benefit from fire cooking, but none more so than butternut and beetroot,” explains Reuben Riffel. “This salad is great even without the roasted vegetables, but the sweet smokiness of these two cooked over the coals takes it to another level. Paired with a tangy yoghurt dressing, they’re the perfect combination for a substantial and satisfying salad,” he adds. Riffel is the creator of this recipe that can be found in his brand-new cookbook Braai.

      Braai by Reuben Riffel

      “The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event,” says Riffel.

      Roasted Summer Salad Recipe

      Roasted Beet, Butternut and Walnut Salad with Green Herb Yoghurt Dressing

      Reuben Riffel

      This salad is great even without the roasted vegetables, but the sweet smokiness of these two cooked over the coals takes it to another level. Paired with a tangy yoghurt dressing, they’re the perfect combination for a substantial and satisfying salad.

      Cook Time 30 minutes mins

      Course Side DishCuisine South African

      Servings 4 servings

      6 medium beetroots1 large butternut1 tbsp olive oil1 tbsp Rozendal vinegarSalt and ground black pepper1 packet crunchy lettuce (washed) iceberg, cos or baby gem2 avocados sliced1 red onion finely sliced1 packet walnutsGreen Herb Yoghurt Dressing3 tbsp olive oil½ lemon juice2 tbsp Rozendal vinegar1 small clove garlic1 cup plain coconut yoghurtHandful tarragon leavesHandful fresh dillHandful parsleyA few drops Tabasco sauce
      Roasting the VegetablesPrepare medium-hot coals. Place the beetroots and butternut directly into the coals and cook, turning occasionally, until tender, about 25–30 minutes. Remove from the heat and brush off most of the charred skins.Chop 3 beetroots into quarters and scoop out bite-size chunks of butternut from the skins.Puréeing the BeetrootPreparing the Dressing and WalnutsAssembling the SaladSpread the beetroot purée on the serving dish. Top with lettuce, roasted beetroot quarters and butternut, avocado and slices of red onion. Pour the dressing over the salad and sprinkle with toasted walnuts.

      Keyword Braai Recipes, salad, south african recipe, vegetarian

      READ MORE: Dessert On The Braai? Nail It With These Easy BBQ Strawberries With Black Pepper Honey Glaze More