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

      by

      There’s no denying that the humble and nutrient-rich egg is a favourite among breakfast lovers everywhere. Fortunately, there are lots of egg-cellent ways to make yours. Whisk into action with everything you need to know about eggs and then try these low-carb breakfast recipes from local chef Scott Parker’s cookbook End Your Carb Confusion.

      What Do The Words On My Egg Carton Mean?

      Omega-3s

      This indicates that the omega-3s in the eggs come from chickens fed with fatty acid-rich feed. It gives each egg a hearty boost – about seven to 10 times the amount in an ordinary egg!

      Cage-Free

      This means hens are corralled inside a barn instead of cages — though the amount of space allotted is not regulated, so there is a chance they’re packed in like sardines.

      Pasture-Raised

      While no government-sanctioned definition exists, it may indicate the hens were humanely raised — sometimes in open fields where they can walk freely and forage.

      Free-Range

      These chickens are given some access to the outdoors but it’s not clear how much space they have — could be acres or the tiniest of plots.

      READ MORE: 10 Of The Best Healthy Cereals To Eat For Breakfast Right Now

      Certified Humane

      Seen this label on your carton? It means hens have space to roam and access to high-quality feed — a third-party organisation audits farms to confirm the certification. Sweet!

      Certified Organic

      These eggs come from uncaged hens that have access to the outdoors. No chemicals or antibiotic products are allowed with organic production.

      How Can I Make The Perfect Eggs Every Single Time?

      Boiled

      Bring a pot of water to a boil. Once it’s boiling, use a slotted spoon to gently lower the eggs in. Cook 6 minutes for runny yolks, 7 minutes for jammy and 11 minutes for hard. Transfer eggs into ice water and let them rest until the shells are cold to the touch. They can be peeled and eaten, or refrigerated in their shells for up to one week.

      Fried

      Runny over easy, here we come! Heat a non-stick pan on medium-low, with a bit of oil lightly coating the bottom. Crack eggs and cook until bottom is set, about 1 minute, then slide a spatula under the egg and, with a quick flip, turn it over (don’t lift too high or you might break the yolk); cook until whites are set, 15 to 30 seconds more.

      Scrambled

      Low is the way to go. Heat oil or butter in a 25cm non-stick skillet on medium-low. Whisk together eggs, salt and pepper, then add that to the pan and cook, stirring often with a spatula until eggs are beginning to set. Once the eggs are nearly there, add toppings — cheese, cooked veggies, herbs and tender greens.

      READ MORE: 9 Breakfast Ideas That’ll Give You A Better Boost Than Coffee

      Perfect Poach

      Fill a large, deep saucepan with about 20cm of water; your pan needs to be deep enough for the egg to create a teardrop shape when placed in it. Bring the water to a gentle simmer over medium heat. Add a generous pinch of salt and a splash of white wine vinegar or white vinegar. Crack each egg into a ramekin or small bowl, to make sure it looks good and there’s no shell in it. Stir the water somewhat vigorously to create a small whirlpool and slide an egg gently into the centre. For large eggs, cook for 2 minutes 30 seconds for soft poached eggs or 4 minutes for firmer poached eggs. Use a slotted spoon to remove the finished eggs and drain them on paper towels.

      Tip: Use fresh eggs when poaching. If you use older ones, the yolks will not stay in the middle and they will overcook before the whites have cooked.

      What Can I Do To Avoid Getting Eggshells In My Meal?

      According to a study by Glasgow University, the surest way to ensure a fragment-free white and yolk is actually with a knife. How, you ask? Hold the egg in the palm of your hand and break across its equator using a palette knife. This splits the shell cleanly while minimising cracking.

      Why Are My Egg Yolks Sometimes Different Colours?

      That’s actually influenced by the hen’s diet. Carotenoids are the orange-yellow-red pigments found in flowers, fruit and veg and how rich a hen’s diet is in carotenoids is what determines yolk shade.

      READ MORE: 5 Healthy Vegan Breakfast Recipes

      What If I Don’t Eat Eggs?

      While swapping the real deal for something else will throw out your macros, we understand that not everybody eats eggs. So whether you’re vegan or just not a fan of eggs, here are 3 plant-based egg alternatives we bet you haven’t tried yet.

      You’ll get 14.9g of protein per 50g serving. Breakfast is served.

      These have poppable yolks and crispy yet fluffy whites!

      These have 6.6g of protein per folded egg. Woah.

      3 Low-Carb Breakfast Recipes You Can Make:

      Poached Eggs With Feta On Cheese And Chive Toast

      Scott Parker

      The sweet and salty feta helps balance the richness of the eggs – and on a crispy piece of toast, there’s a ton of textural interest, too.8.9g carbs | 70.9g fat | 64.3g protein

      Prep Time 10 minutes minsCook Time 3 minutes mins

      Course BreakfastCuisine Healthy

      Servings 1 person

      1 Microwave1 Skillet
      Two-Minute Cheese & Chive Roll (Makes 2)2 Eggs, large2 Tbsp Full-cream milk1½ Tbsp 1 ½ Tbsp Olive oil, plus more for greasing the ramekins⅓ Cup ⅓ cup Almond flour, blanchedr⅓ Cup ⅓ cup Coconut flour½ tsp ½ tsp Baking powder¼ Cup ¼ cup Cheddar cheese, grated2 Tbsp 2 Tbsp Fresh chives, choppedSalt and freshly ground black pepper2 slices Prosciutto2 Eggs, large, poached6 Fresh basil leaves, roughly tornFreshly ground black pepper
      For The Two-Minute Cheese and Chive Roll:In a large bowl, whisk together the eggs, milk and oil until well combined.Sift the flours and baking powder into a medium-sized bowl and season with a pinch each of salt and pepper. Whisk to combine, then stir in the wet ingredients. Next, fold in the cheese and chives.Lightly grease two 60ml ramekins and divide the mixture between them. Set a kitchen towel on the counter and then gently tap the ramekins on it to get rid of air pockets (you want your rolls to have a tight crumb without any holes).Microwave both ramekins at the same time on high for 90 seconds. Turn the rolls out onto a cutting board or plate and then cut one roll in half horizontally. Toast the halves in a dry skillet over medium-high heat or in a toaster oven until warmed through on the inside and crisp on the outside.For Serving:

      Keyword healthy, high-protein, low-carb

      Protein Breakfast Stack

      Scott Parker

      This is the perfect breakfast for a big, busy day. It will help you stay satiated and energised for several hours.10.7g carbs | 67.9g fat | 51.8g protein

      Prep Time 2 minutes minsCook Time 6 minutes mins

      Course BreakfastCuisine Healthy

      Servings 1 person

      1 Non-stick pan
      3 Strips Bacon, cut in half crosswise100 gram Halloumi cheese30 gram Fresh spinach2 Tbsp Kale pesto, homemade or store-bought50 gram Avocado, thinly sliced1 egg, large and friedSalt and freshly ground black pepperMaldon salt, for finishing (optional)
      Fry the bacon in a medium-sized non-stick pan over medium-high heat until crispy. Remove from the pan and place on a paper towel to drain, preferably in a warm place. (In the oven on a low setting is perfect.) Keep the bacon fat in the pan; turn the heat up to high.Season the halloumi cheese with a pinch each of salt and pepper, then place it in the pan with the bacon fat and brown on all sides, 30 to 60 seconds per side. Once the cheese is browned, remove it from the pan and place it with the bacon to stay warm.While still on the heat, add the spinach to the pan, season with a pinch each of salt and pepper and leave to wilt for about 1 minute. Remove from the pan and place with the rest of the components.To serve, spread the pesto in the centre of a serving plate, then add the spinach, avocado, halloumi and bacon. Top with the fried egg. If desired, finish with a pinch each of Maldon salt and pepper.

      Keyword healthy, high-protein, low-carb

      Broccoli And Feta Frittata

      Scott Parker

      Quick, easy and versatile, you can use just about any pre-cooked, non-starchy vegetable for this dish. This is also the ideal way to use up bits of leftover veggies!8g carbs | 27g fat | 27.3g protein

      Prep Time 5 minutes minsCook Time 5 minutes mins

      Course BreakfastCuisine Healthy

      Servings 1 person

      1 Non-stick pan
      3 Eggs, large1 Tbsp Unsalted butter50 gram Broccoli florets, roughly chopped and steamed or blanched50 gram Feta cheese, dicedSalt and freshly ground black pepper
      Preheat the oven to 180°C.Heat a medium-sized oven-safe non-stick pan over medium-high heat.Crack the eggs into a bowl, season with a pinch each of salt and pepper and whisk until combined.When the pan is hot (but not smoking), put the butter in the pan and let it foam. Tilt the pan back and forth to cover the bottom with the melted butter.Add the eggs, sprinkle the broccoli and feta over the eggs and put the pan in the oven. Bake until the eggs are firm and golden brown, 5-10 minutes.Sprinkle with a pinch of pepper. Serve the frittata directly from the pan (use a trivet to protect your table) or gently slide it onto a serving plate.

      Keyword breakfast, healthy, high-protein, low-carb

      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

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      This Creamy Kale Pasta Recipe Features Cottage Cheese As A Secret Ingredient

      by

      If you’re on the lookout for healthy and delicious dinner ideas, this Creamy Kale Pasta recipe is definitely worth trying. What makes this recipe stand out is the secret ingredient: cottage cheese. Not only does it add a creamy and tangy flavour to the dish, but it also boosts its nutritional value.

      Cottage cheese is a great source of protein, calcium, and other essential nutrients. When combined with kale, which is loaded with antioxidants, vitamins, and minerals, this pasta recipe becomes a powerhouse of nutrition. It’s perfect for a quick weeknight dinner or a meal prep option for busy days.

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

      Here’s how to make this Creamy Kale Pasta recipe:

      Creamy Kale Pasta With Cottage Cheese

      Per serving: 445 cal, 11.5 g fat (3.5 g sat), 17 g protein, 464 mg sodium, 67 g carb, 4 g sugars (0 g added sugars), 5 g fiber

      Total Time 25 mins

      Course Main CourseCuisine Italian

      Servings 4 peopleCalories 445 kcal

      1 Food processor
      350g short pasta like gemelli2 scallions roughly cut1 pkg kale approximately 142g1/2 cup cottage cheese1/3 cup grated Parmesan plus more for servingKosher salt and pepper2 tbsp extra-virgin olive oil
      Cook pasta per the package directions. Reserve 1/2 cup of cooking water, drain, and return pasta to pot.While pasta cooks, in a food processor, pulse scallions and 3 cups kale to finely chop. Add cottage cheese, Parmesan, and 1/2 tsp each salt and pepper and pulse to combine. Scrape down sides, then with the machine running, gradually add oil and puree until smooth. Toss pasta with sauce to coat, then toss with remaining 3 cups kale, adding a couple Tbsp reserved pasta water as necessary to help kale wilt. Serve topped with additional Parmesan and freshly cracked pepper.

      Keyword pasta

      Shopping List

      Here’s what you need for this creamy pasta recipe:

      1 packet of short pasta like gemelli

      2 scallions 

      1 packet kale 

      1 tub cottage cheese

      Parmesan cheese

      Kosher salt and pepper

      Extra-virgin olive oil

      Dinner ideas and recipes:

      Looking for more inspiration?

      This article originally appeared in the March 2023 issue of Women’s Health. More

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      Make These 4 Low-Calorie Cocktails If You’re Watching Your Weight

      by

      Mention the word ‘cocktails’ and you’re instantly transported to a happy place, probably along the coast with good company while someone plays guitar and sings to you at sunset. What. A. Dream. Even better? The addition of low-calorie cocktails into this already delish dream world…

      No matter if you’re counting calories, watching your weight or just want to drink more mindfully, we’ve got you covered with some seriously yummy drinks. We turned to award-winning mixologist Roxanne Read and spoke to her about her favourite low-calorie cocktails. Ready, steady… Treat yo’self.

      READ MORE: The 27 Best Wines For Any Occasion You Can Imagine

      4 Low-Calorie Cocktails You Really Need To Try Like… Now

      Zesty Aperol Spritz

      Roxanne Read

      Approximate calorie count: A serving of Aperol Spritz only amounts to 125 calories. Nice.Aperol aperitif is made from herbs such as gentian, rhubarb and cinchona, which are rich in antioxidants. Bonus: This cocktail is also garnished and infused with vitamin C-rich oranges.

      Prep Time 2 mins

      Course DrinksCuisine Healthy, Italian

      Servings 1 personCalories 125 kcal

      50ml Cinzano Pro-Spritz50ml AperolSoda Water
      Pour 50ml Cinzano Pro-Spritz into an ice-filled glass.Add Aperol in equal measure and top off with a splash of soda.Finishing touches: 50/50 splash and garnish with a slice of orange.

      Keyword cocktail, healthy

      Watermelon Sparkling Spritz

      Roxanne Read

      Approximate calorie count: 110 caloriesThe secret to this drink is to get the natural sugars out of the watermelon juice, says Roxanne. The riper, the better. “Watermelon juice is rich in nutrients and is a perfect option for fasting, cleansing and dieting and contains a great dose of electrolytes per serving,” she says. Champagne is a low-calorie beverage, due to its production process where most of the natural sugars are removed and no additional flavouring is added.

      Prep Time 5 mins

      Course DrinksCuisine Healthy

      Servings 1 personCalories 110 kcal

      20 ml Vodka (the more distilled the vodka, the less impurities)60 ml Fresh-pressed watermelon juice80 ml Sparkling brut wine (opt for a light sparkling wine to reduce the calorie count even further)
      Pick an almost over-ripe watermelon, then cut it into chunks to fill one cup.Put into a blender and add about a 1/2 cup of water. Flash blend the mixture, and strain out the pulp and the pips.Next, take your Champagne glass out of the fridge and add the vodka and watermelon juice together.Top up with Champagne.

      Keyword cocktail, healthy

      READ MORE: These Three Drinks Will Make Bloating A Thing Of The Past

      Blueberry Mojito

      Roxanne Read

      Approximate calorie count: 130 caloriesLimes are good for weight loss because of the citric acid — a metabolism booster. “Mint is a huge flavour contributor with less than a calorie in a 100g serving, so the more the merrier,” says Roxanne. Blueberries are key to making this drink! “Berries are great for regulating the fat-burning gene, as well as lowering high blood pressure,” says Roxanne.

      Prep Time 3 mins

      Course DrinksCuisine Healthy

      Servings 1 PersonCalories 130 kcal

      6-8 Lime wedges8 Mint leaves25 ml White rum1/4 cup BlueberriesSoda water
      Lightly muddle the lime wedges into the glass you’re going to serve the drink in.Clap the mint leafs in your hands to release the flavour. Drop them in the glass and muddle again.Add the rum and blueberries and fill the glass 3/4 of the way with crushed ice.Using a long-handled spoon or bar spoon, stir the mixture until your glass is almost filled with dilution from the crushed ice.Top with soda water if needed.Garnish with a mint sprig and a couple of blueberries sprinkled on top.

      Keyword cocktail, healthy

      READ MORE: You Need To Try These 13 Simple Mocktails ASAP

      Vodka Fizz

      Roxanne Read

      Approximate calorie count: 98-100 calories”My preferred fruit combination is kiwi slices, fresh strawberries and grapefruit slices. Any fruits will work on this, but it’s best to try have at least one citrus fruit. Citrus is great for your body and for bringing out the flavours in the vodka,” says Roxanne.

      Course DrinksCuisine Healthy

      Servings 1 PersonCalories 100 kcal

      40 ml Premium vodka1/4 can Flavoured tonic water1/2 can Soda waterAssortment of freshly cut fruit8 Basil leaves
      First half fill the glass with ice cubes, then add the vodka.You can use any fruit you have in the fridge. Slice up about four pieces of three different kinds of fruit.Clap the basil leaves in your hand to release the flavour and drop into the glass.Add a splash of tonic, just for flavour depth, and top with the soda water.If you want to get really fancy, add a crack of black pepper.

      Keyword cocktail, healthy

      3 Pantry Staples To Keep On Hand

      Low-calorie cocktails never have to be bland. These pantry staples will upgrade any old boring spirit and mixer combo. Thank us later!

      A great source of vitamin C. You’ll get blackcurrants, blueberries, strawberries, goji berries and cranberries. Yum!

      No sugar, no gluten, no calories and no carbs. These drops also have no artificial sweeteners. Great for your bag. We love it!

      Pomegranates have antioxidant and anti-inflammatory benefits. They’re also good for blood pressure levels and heart health.

      Want more? You can Follow Roxanne Read’s work over on Instagram.

      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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      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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      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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      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

      by

      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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      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