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    The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now

    Bird or bacon? No need to choose. There’s a no-membership-required policy for this club. Step right up for a feast of flavour when you try out this chicken club salad recipe.

    Best part? We know how busy you are so we’ve built in a mindful task you can do while you are cooking.

    How To Maximise Your Meal Time Prep

    A 2018 study suggested that writing about positive experiences for just 15 minutes a day, three times a week, may boost resilience and help ease feelings of anxiety and stress. Now, it’s time to embrace the power of putting pen to paper in the 20 minutes your club chicken roasts.

    Don’t know where to start? Here are some journalling prompts:

    What three ordinary things bring you the most joy?

    What is one good thing that happened to you today?

    What five personality traits are you most thankful for?

    What’s something about your health or body that you’re grateful for?

    Chicken Club Salad Recipe

    Serves 4–6

    “I like to cook this with bone-in cutlets and then, once the chicken is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, just ask the butcher to debone the cutlets for you first or use thigh fillets. Thighs are forgiving; you’ll just need to reduce the cooking time as explained below.” says Lucy Tweed, author of cookbook Every Night of the Week.


    1kg Chicken cutlets (thighs), bone in, or thigh fillets

    Olive oil, for brushing

    Sea salt

    150g Round pancetta, thinly sliced

    1/4 Baguette (or 1/2 small one), thinly sliced on the diagonal

    2 Avocados, peeled and cut into wedges or slices

    1/2 Iceberg lettuce, cut into thin wedges

    3 Very ripe tomatoes, sliced into thin rounds

    125ml Vinai-no-regrette

    2 Tbsp Chives, finely chopped

    Vinai-no-regrette (makes approx. 375ml):

    125ml Lemon juice

    1 Garlic clove, peeled and smashed

    2 Tbsp Dijon mustard

    2 tsp Each sugar and sea salt

    50g Parmesan, grated

    250ml Extra virgin olive oil

    Optional Ingredients:

    Fresh bread, to transform it from a salad into the stacked sandwich you love. Be sure to use thick slices of a crusty bread, like baguette.


    Preheat your oven on grill.

    Brush the cutlets or thigh fillets with oil and season with salt. Place, skin-side up, on a baking tray and grill for 5 minutes until crispy.

    Switch to oven mode and set to 180°C.

    Cook the chicken cutlets for 10 minutes (if you’re using thigh fillets, skip this bit).

    Add the pancetta, softly scrunched or folded in little clusters, to the baking tray with the chicken.

    Place the baguette slices onto the tray too (if using), allowing them to soak up the fatty juices.

    Return to the oven and roast for a further 20 minutes until the pancetta and bread are crisp and golden and the cutlets or thigh fillets are cooked through. Good time to journal.

    Remove from the oven and allow to cool to just warm.

    Cut out the bones if you used cutlets and cut each piece of chicken into about four jaunty slabs. Assemble the roasted stuff on a platter, along with the avo, lettuce and tomato. 

    Dress with the vinaigrette and scatter with chives. More

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    This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

    Looking for a healthy food take on chocolate cake? This light chocolate cake is gorgeous and moist as is, with no need for sugary ganache or icing.
    Chocolate cake can be deadly for your kilojoule count, since it’s packed with sugar, refined flour and oil. But you can easily substitute for a higher fibre flour, like oat or chickpea flour, that doesn’t compromise on texture and flavour. Also, try substituting sugar for honey or another sugar-free alternative for a sweet, decadent treat that won’t break the kilojoule bank.
    READ MORE: Are Air Fryers Actually Healthy Or Am I Kidding Myself?
    What You Need

    250g cooked beetroot
    200g butter
    200g 70% dark chocolate
    4 tbsp hot espresso
    135g wholewheat flour
    1 tsp baking powder
    3 tbsp cocoa
    5 free-range eggs, separated
    150g castor sugar or sugar replacement

    READ MORE: 5 Mistakes Almost Everyone Makes When They Start New Year’s Resolution Diets

    Preheat the oven to 180°C.
    Grease a 20cm nonstick cake tin with a little Spray and Cook and line the bottom of the tin with baking paper.
    Purée the beetroot in a food processor.
    Heat the butter and chocolate in a microwave for 10 seconds at a time, or until just melted, then pour in the hot coffee and leave to cool slightly.
    Sift the flour, baking powder and cocoa in a bowl and set aside.
    Separate the eggs, then whisk the yolks in a bowl until frothy.
    Stir the eggs into the chocolate and butter mixture and fold in the beetroot.
    Whisk the egg whites until stiff peaks form, then fold in the sugar.
    Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
    Pour the batter into the tin and bake for 40 to 45 minutes, or until a skewer inserted into the cake comes out clean.

    SERVES 8. Per 158g serving: 2 215kJ, 34g fat (20g sat), 48g carbs, 140mg sodium, 4g fibre, 9g protein
    READ MORE: Exactly How To Make The Perfect Pizza On The Braai More

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    This Tasty Super Greens Pie Is The Best Way To Sneak In Your Veggies

    Make this vegetarian pie and your body will defs thank you for including all these greens in your diet. Trust us! Plus, we’ll show you the ultimate time hack to get in a workout while you’re cooking.

    How To Maximise Your Meal Time Prep

    Has your week gotten off to a far more frantic start than you anticipated? Or maybe you’re struggling to find the hours or minutes to fit in some exercise? We’ve got just the solution for you!

    READ MORE: Here’s How To Make The Viral TikTok Green Goddess Salad

    While your pie bakes, you’ll have 40 minutes to get bendy with our ​​Hatha Yoga Class with yoga and pilates instructor Duduetsang Phele. You’ll just need a yoga mat or big towel, a pillow and a small towel. Easy as pie!

    Check out the video below:

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    READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

    Super Greens Pie

    Serves 8

    This vegetarian pie recipe was created by the amazing food and recipe writer, stylist and Instagram genie, Lucy Tweed. She is the creator of Every Night of the Week, an Instagram account full of recipes for people who don’t like recipes. We feel seen!

    And now she has a wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way. You can get your own copy of Every Night of the Week by Lucy Tweed here. It’s filled with tons of recipes that are just as easy and delicious as the one below.


    1 Bunch rainbow chard, leaves removed and torn, stalks chopped into 1cm pieces

    6 Garlic cloves, chopped

    1 Onion, chopped

    2 tsp Ghee (olive oil is also fine)

    1 Bunch kale, chopped into 4cm pieces

    250g Frozen spinach, thawed, drained

    Sea salt and freshly ground black pepper

    500g Fresh ricotta

    2 Eggs, lightly beaten (reserve 1 teaspoon for the egg wash)

    Handful of dill, chopped

    Handful of flat-leaf parsley leaves, chopped

    Handful of mint leaves, chopped

    Grated zest and juice of 1 lemon

    250g Halloumi, grated

    1 tsp Dried oregano

    1 Rectangular sheet (or 2 squares) good quality shortcrust pastry

    1 Rectangular sheet (or 2 squares) good quality puff pastry

    1 Tbsp Black and white sesame seeds

    Optional Ingredients:

    Lemon wedges

    Sriracha and kewpie mayonnaise (yes, we know it defies tradition)


    Preheat the oven to 180°C.

    In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.

    Turn the heat to high, add the chard and kale leaves and fry for a further 5 Minutes

    Add the spinach and season with salt and pepper, then remove from the heat and allow to cool.

    In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, halloumi and dried oregano. Now stir in the chard mixture.

    On a large (50cm x 30 cm) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry or overlap two square sheets and seal at the centre.

    Spoon the ricotta and chard mixture on top.

    Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.

    Whisk together the reserved egg and 1 tablespoon water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.

    Bake for 40 minutes until golden and puffed, while you do some yoga. More

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    3 No-Cook Lunch Recipes That Go WAY Beyond The Sandwich

    Load shedding starts and hunger strikes! Within a few minutes of browsing foodie videos on Instagram and TikTok; Grrrrr; your hunger pains elevate. These quick and easy lunch recipes will fuel you up in a jiffy and you don’t even have to cook anything.

    Try these delicious and nutritious no-cook recipes:

    Roast Beef Salad

    Serves 4

    Time: 15-minutes

    What You Need

    2 small heads butter lettuce, torn into pieces

    35 grams sliced roast beef

    1 large tomato, cut into wedges

    1/2 red onion, sliced

    110 grams of soft goats cheese, crumbled

    1/4 cup extra-virgin olive oil

    2 tablespoons balsamic vinegar

    2 teaspoons Dijon mustard

    Salt and black pepper


    Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls. In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

    Drizzle over the salad.

    Click here for more info

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    Gazpacho Chicken Salad

    What You Need

    1 cucumber

    4 cups shredded chicken (buy a ready-cooked chicken)

    2 chopped peaches

    2 cups halved cherry tomatoes

    1 yellow bell pepper

    ½ cup diced red onion

    1 cup feta


    1/3 cup extra-virgin olive oil

    2/3 cup fresh basil

    2 tablespoons red-wine vinegar

    1/4 teaspoon each salt and pepper


    Slice cucumber into long strips with a peeler; squeeze out excess water.

    Toss with shredded chicken, peaches, cherry tomatoes, yellow bell pepper and red onion feta.

    Chill mixture. Serve on a bed of greens.

    Drizzle with dressing.

    READ MORE: 3 Healthy Braai Recipes For An Outdoor Summer Feast

    Fresh Spring Rolls

    What You Need

    1 large garlic clove, smashed

    1 1/2 tablespoons light brown sugar

    1 teaspoon Thai green curry paste

    2 tablespoons fresh lime juice

    2 tablespoons fish sauce

    1/4 cup chopped coriander

    1/4 cup chopped mint

    1/3 cup mayonnaise

    4 cups coleslaw mix

    2 cups of either shredded roast chicken, ready-cooked prawns or tuna depending on your preference.

    24 rice paper wrappers


    In a mortar, pound the garlic to a paste with the brown sugar and green curry paste.

    Add the lime juice, fish sauce and three tablespoons of water. Stir in half of the coriander and mint.

    In a small bowl, whisk the mayonnaise with one tablespoon of the green curry dipping sauce. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.

    Fill a pie plate with warm water. Dip two or three rice paper wrappers at a time in the water, then set them on a work surface to soften, for about one minute.

    Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant three tablespoons of the filling you’ve chosen (tuna etc.).

    Roll the wrappers into tight cylinders, tucking in the sides as you go.

    Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.

    Just before serving, cut each roll in half and serve with the dipping sauce. More

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

    Listen, we love pulled jackfruit and shredded chicken as much as the next person, but we all know pulled pork is the real deal. It takes so well to flavour and is sticky, sweet and succulent. That’s why we’re sharing this pulled pork tortilla recipe from Ilse van Der Merwe’s cookbook Simply Seasonal.

    It works great as a meal for friends (it makes at least 6 servings), or you can meal prep it for the week ahead. “I always double the recipe for the rub, meat and sauce, because pulled pork freezes exceptionally well and is a fabulous quick-fix filler for rolls, sandwiches etc,” says van der Merwe.

    READ MORE: Exactly How To Make The Perfect Pizza On The Braai

    And the best part is you don’t need to be a braai master to master this meat. No smoker? This tender and sticky recipe is adapted so that anyone can make it in a regular oven (using a good quality cast-iron pot).

    It is intended to be deliciously messy, so embrace this pulled pork tortilla recipe, eat with your hands and lick your fingers.

    Oven-Braised BBQ Pulled Pork Tortilla Recipe


    Barbecue Rub

    30ml Soft brown sugar

    15ml Salt

    15ml Smoked paprika

    5ml Ground cumin

    2.5ml Ground black pepper

    Pork & Barbecue Sauce (recipe can easily be doubled)

    2kg Boneless pork shoulder, cut into 5–6 large chunks

    45ml Olive oil

    1 Bottle lager beer (or apple cider)

    125ml Tomato sauce

    45ml Apple cider vinegar

    45ml Dijon mustard

    10ml Brown sugar

    15ml Worcestershire sauce

    15ml soy sauce

    2 Cloves garlic, finely grated

    8–12 Toasted flour or corn tortillas

    To Serve

    Sour cream (or mayonnaise)

    Tomato salsa and/or cabbage slaw

    Sliced red onion, fresh coriander

    Salt and pepper, to taste

    READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes


    For the rub, mix all the ingredients together in a wide mixing bowl. Now add the pork chunks and toss to coat all over, rubbing the mixture into the meat. Cover and leave overnight in the fridge, if you have the time, or continue straight on.

    Preheat the oven to 150°C. In a large cast-iron pot (try use a 31cm oval Le Creuset casserole for the doubled recipe) over medium-high heat, heat the oil. Working in batches, add the rubbed pork and sear on all sides (remember there’s sugar in the spice mix, so it will tend to burn quickly – watch carefully).

    Place all the meat back in the pot, add the beer and cover with a lid. Transfer to the preheated oven and cook for 3 hours, then remove the lid and cook for another hour, or until the pork is very tender and pulls apart easily. Remove from the oven, transfer the meat to a clean bowl and let it rest while you prepare the sauce in the used pot with drippings.

    To make the BBQ sauce, add the tomato sauce or ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, soy sauce and garlic to the pot with the remaining drippings and stir well. Bring to a simmer for about 5 minutes over medium heat, scraping the bottom and sides to incorporate all the dark roasted bits, then taste and season with salt and pepper.

    Now shred the rested pork using two forks. Toss the shredded meat with about half the barbecue sauce (or more if you want). Serve warm with freshly toasted tortillas, sour cream or mayonnaise, salsa and/or cabbage slaw, red onion, coriander and some extra BBQ sauce on the side. More

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    These 13 Simple Mocktails Are So Good, You’ll Make Them Long After Dry January

    Like it or not, alcohol is a major part of our daily lives. People enjoy wine with dinner, grab drinks with friends or co-workers after a long week, and raise glasses of Champagne to toast newlyweds. And while consumption in moderation (especially of wine) can offer a few benefits (it has antioxidants), too much alcohol can seriously put a wrench in your healthy-living goals. Enter mocktail recipes.

    For those of us looking to drink less booze, the non-alcoholic drink options out there aren’t exactly exciting. And they don’t quite serve the same purpose that many alcoholic drinks can when it comes to elevating your food. After all, nothing quite goes with steak quite like red wine, or pretzels with beer.

    That’s why we found 13 amazing non-alcoholic mocktail recipes that will work with your own cooking. These mocktail recipes are easy to make, delicious, and aren’t just juice.

    READ MORE: What Is Dry January — And What Are The Health Benefits? Experts Weigh In

    1. Lemongrass Iced Tea

    Cals 24 | Fat 0G | Carbs 6G | Protein 0G | Serves 6


    3 Lemongrass stalks

    6 Green teabags

    2 Tbsp Honey


    6 Sprigs of mint, plus extra, to serve


    Halve the lemongrass stalks lengthwise, then smash with the back of a knife (careful, now).

    Pop them in a pan, add 1.4l water, bring to a boil, reduce the heat and simmer for 5 mins.

    Take off the heat, add the tea bags and honey, and allow to brew for 5 mins.

    Strain into a jug and stir in 470ml of cold water. Serve over ice with mint. Zing.

    2. Rosemarie Pear Spritzer

    This pear variety is native to SA. Yay!

    Cals 169 | Fat 0G | Carbs 41G | Protein 0G | Serves 2


    65g Sugar

    1 Vanilla pod

    5 Cardamom pods

    2 Ripe Rosemarie pears

    6 Tbsp Apple cider vinegar


    Sparkling water


    In a saucepan, bring the sugar, vanilla, cardamom and 125ml of water to a boil.

    Cut a few pear slices for garnish and roughly chop the rest; add to the pot.

    Reduce the heat and simmer for 10 mins, then let it stand for 30 mins.

    Strain, then stir in the apple cider vinegar. Pop in the fridge to cool.

    Line 2 glasses with the pear slices, add ice and divvy up the mixture. Top with sparkling water.

    3. Cherry Crush

    Cals 119 | Fat 0G | Carbs 30G | Protein 1G | Serves 6


    50g Sugar

    4 Cloves

    1 Star anise

    3cm Piece of ginger, sliced

    1l Cherry juice

    Crushed ice, to serve


    Pour 125ml water and the sugar into a saucepan.

    Stir in the cloves, star anise and the ginger, bringing gently to a boil.

    Reduce the heat and simmer (refrain from stirring) until the sugar dissolves – it should take about 3 to 4 mins.

    Once cool, strain the syrup into a jug and stir in the cherry juice. Fill your glasses with crushed ice and pour in your cocktail. Berry nice.

    4. Tangerine Sour

    Cals 74 | Fat 0.5G | Carbs 16G | Protein 2G | Serves 1


    125ml Naartjie juice (you’ll need about 6 naartjies) plus some peel to garnish

    1 tbsp Lemon juice

    1/2 tsp Real maple syrup

    1 tbsp Egg white

    3 Dashes orange bitters



    Pop all the ingredients except the peel in a cocktail shaker and shake vigorously (see, that hen do cocktail-making class wasn’t a complete waste of time) for 1 min.

    Pour over ice and garnish with a sliver of naartjie peel. Voila.

    5. Green Mary

    Cals 75 | Fat 1G | Carbs 17G | Protein 2G | Serves 6


    225g Tomatillos, husked (Can’t find them? Use green tomatoes or unripe red tomatoes with a squeeze of lime)

    1 Cucumber, peeled and chopped

    4 Stalks celery, chopped

    50g Fresh coriander

    1 Jalapeño chilli, deseeded

    115ml Lime juice

    30g Fresh horseradish, squeezed of excess moisture

    2 Tbsp Peppadew brine

    1 tsp Green Tabasco

    ¼ tsp Salt

    ½ tsp Pepper


    Celery, to garnish

    Pepperoncini or jalapeño, to garnish

    Aleppo pepper, to garnish


    Pop the tomatillos or tomatoes, cucumber, celery, coriander, jalapeño and lime juice in a blender and whizz until smooth (about 1 min). Strain through a medium-mesh sieve into a measuring jug, pressing to extract as much juice as possible.

    Next, whisk in the horseradish, Peppadew brine, hot sauce, salt and pepper.

    Serve over ice, garnished with celery and pepperoncini or jalapeño, in a glass rimmed with Aleppo pepper for max presentation points.

    READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

    6. Guava Margarita

    Cals 78 | Fat 0G | Carbs 20G | Protein 1G | Serves 1



    115g Guava nectar

    3 Tbsp Orange juice

    2 Tbsp Lime juice


    Lime wedge, to garnish


    Fill a cocktail shaker with ice, then add the guava nectar and the juices and shake it like a Polaroid picture. Don’t have a cocktail shaker? Just chuck everything in a blender for a frozen version. (Don’t have a blender? Haai shame.)

    Strain into a salt-rimmed glass filled with ice. Serve with a slice of lime, as fancy as you like.

    7. Ginger Hibiscus Spritzer

    Cals 23 | Fat 0G | Carbs 6G | Protein 0G | Serves 8


    5cm Piece of ginger, sliced

    6 Tbsp Dried hibiscus flowers

    3 Tbsp Agave syrup


    Sparkling water


    Bring, the ginger, hibiscus, agave and 240ml water to a boil, then lower heat and simmer for 5 mins.

    Remove from the heat and let it stand for 10 mins before straining into a jug and stirring in 480ml of cold water.

    Pour a few tablespoons into each glass and top with sparking water or PURA Soda Cranberry. It’s low in sugar, natural and colourant free.

    8. So-Cal Mule

    Sylvie Gabriele, owner of Love and Salt, in Los Angeles created this mocktail recipe that pairs best with fish. | Serves 1


    80ml sparkling lemonade

    60ml pear juice

    20ml fresh lime juice

    20ml maple syrup


    In a highball glass, combine limeade, juices, and maple syrup and stir.

    Add ice and garnish with a sprig of mint.

    9. Ginger Fizz

    This mocktail recipe created by Sylvie Gabriele pairs best with chicken. | Serves 1


    1/2 tsp grated ginger

    2 thin slices fresh mango

    60ml mango juice

    120ml ginger beer


    In a tall glass, muddle ginger and mango slices.

    Add mango juice and ginger beer and stir.

    Add ice and garnish with a slice of lime.

    10. Sparkling Tart Apple

    Another Sylvie Gabriele creation. This one pairs best with steak. | Serves 1


    150ml sparkling apple-grape juice

    1/2 tsp balsamic vinegar


    Pour juice into a wine glass and add vinegar.

    Garnish with a sprig of fresh rosemary.

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

    11. Lyre’s Penicillin

    A modern classic with warm, soothing flavours of honey, citrus, ginger, and Lyre’s American Malt.



    Shake briefly with ice.

    Strain over large ice cubes and serve in an old-fashioned glass.

    12. Lyre’s Amalfi Spritz

    A tall refreshing, slightly citrusy beverage is perfect for those warm summer nights.



    Add all ingredients in a glass.

    Stir and fill with fresh cubed ice.

    Serve in a large or stemless wine glass.

    13. Lyre’s Mojito

    What’s not to love about a classic mojito? Serve in a highball glass with a lime wheel and mint sprig.



    Add all ingredients into the glass.

    Fill with fresh ice cubes and stir.

    Add soda and garnish.

    Text: Jessie Van Amburg, Isobel Bridge and Trish Clasen | Photography: Chelsie Craig, Getty Images/iStockphoto | Food Styling: Rebecca Jurkevich More

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    5 Vegan Breakfast Recipes To Help You Ace Veganuary

    Looking for plant-based recipes for Veganuary that are more inspiring than a banana smoothie? If you feel that your vegan breakfasts are getting samey-samey, shake things up with these nutrient-packed, filling recipes to fuel you for the day ahead.
    These vegan recipes are courtesy of healthy foodie Alice Liveing and appear in our bonus book special: Little Book Of Breakfasts: 33 Recipes To Energise You For The Day Ahead.
    1. Spicy butter beans on sourdough

    This vegan recipe can be made gluten-free too if you swap the bread for a gluten-free bread of your choice.


    Glug of olive oil
    1 shallot, finely chopped
    small garlic clove, crushed
    1⁄2 tsp smoked paprika
    200g tin of butter beans, rinsed
    200g tin of chopped tomatoes
    salt and pepper
    1 slice of sourdough


    Add the olive oil to a saucepan, then throw in the shallot and garlic, along with half a tablespoon of water and the smoked paprika and leave to sweat for a few mins.
    Next, add the butter beans and chopped tomatoes and leave to simmer on a low heat for around 20 mins, seasoning as desired. While that’s doing its thing, toast the sourdough. Serve the beans on toast and dig in.

    2. Cinnamon oats with stewed apple

    We love powering up our oats with extra fruit, like bananas, berries and stone fruit. Think of this as a healthy apple crumble breakfast.


    1 small apple, cut into chunks
    1 tsp ground cinnamon
    50g whole rolled oats
    1 tbsp chopped dates
    1 tsp mixed seeds
    almond milk, to cover


    Begin by throwing the apple chunks into a saucepan with two tablespoons of water, along with the cinnamon, and gently simmer with the lid on for 3 to 5 mins.
    Leave them until softened, then add the oats, dates, and seeds and cover with almond milk. Cook this through until gently simmering, then serve and tuck in.

    READ MORE: 14 Of The Best Vegan Protein Sources

    3. Smashed avocado and mushrooms with vegan pesto

    You can get ready-made vegan basil pest from Princess Pesto


    2 tbsp olive oil
    200g mushrooms, sliced
    1⁄2 avocado
    1 slice of sourdough, toasted
    1 tbsp pesto
    salt and pepper


    Begin by adding one tablespoon of olive oil to a frying pan, then fry the mushrooms until slightly browned and cooked through.
    Mash the avocado and spread it over the sourdough toast.
    Combine the pesto with the remainder of the olive oil, then place the mushrooms on top of the avocado toast, followed by a good drizzle of your pesto sauce. Season and chow down.

    READ MORE: How To Make A Vegan Bolognese… With A Twist

    4. Vegan strawberry smoothie bowl

    Freezing berries (and other fruit, like bananas, mango, melon, pineapple) is a great way to always have these nutrient-packed powerhouses at hand.


    6 large strawberries
    65g oats
    200ml oat milk
    100g frozen raspberries
    3 large ice cubes
    desiccated coconut (optional)
    almond flakes (optional)


    This one’s nice and simple. Blitz all the smoothie ingredients (save for the coconut, almonds and one strawberry) in a blender, then pour into a bowl. Top with whatever you fancy – I like desiccated coconut and almond flakes for added crunch.

    READ MORE: Raw Vegan Dark Chocolate Tart Recipe
    5. Porridge with plum and pistachio

    Adding a scoop of vegan protein powder to your oats, smoothies or smoothie bowls helps keep you feeling fuller for longer.


    1⁄2 tsp coconut butter or oil
    1 large plum, cut into thin wedges
    50g whole rolled oats
    200ml unsweetened almond milk
    1⁄2 tsp ground cinnamon
    1⁄2 scoop of vegan vanilla protein powder (or similar)
    15g pistachios, shelled
    1 tsp maple syrup


    Preheat the oven to 180°C, then line a baking tray with foil and lightly grease with coconut butter or oil.
    Arrange the plum wedges on the baking tray and roast in the oven for 15 mins or until softened, turning halfway through.
    Meanwhile, put the oats in a small saucepan over low heat, add the almond milk and cinnamon, then gently simmer for a few mins, stirring often. Stir in the protein powder and continue to cook for another few mins, adding an extra splash of milk if needed.
    Roughly chop the nuts or put them in a sandwich bag and give them a bash with a rolling pin. Serve the porridge in a bowl, top with the roasted plum pieces and nuts, and then drizzle with maple syrup.

    READ MORE: 4 Healthy Vegan Dinner Recipes Worth Making
    These recipes were originally extracted from Clean Eating Alice Eat Well Every Day (Harper Thorsons), photographs by Martin Poole. Visit Alice’s website for more healthy foodie inspo. More

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    Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

    Have you been seeing orzo pasta all over your TikTok FYP or being used in Insta Reels everywhere and not quite sure what this new trendy ingredient is? Well, you’re in luck! We’re here to explain and then give you a recipe that will have you firmly on the orzo train in no time.

    What Is Orzo?

    It may look similar to rice but it definitely isn’t (and it definitely isn’t gluten-free either). Orzo is a thin, oval rice-shaped pasta. It is traditionally made with semolina flour which is a type of flour made from Durum wheat, but it can also be made of whole grain.

    READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

    When you’re looking to buy orzo, as with any store-bought pasta, you want to find a quality brand that uses quality ingredients. We’re talking about a brand that uses semolina with higher protein content. Not only is it important to hit your #proteingoals, but this creates a sturdier pasta that is better to cook with and won’t leave you eating a mushy meal.

    Now that you know what it is, it’s time to find out what it tastes like with this recipe!

    READ MORE: 2 Delicious, Nutritious Side Dishes That Work With Almost Any Meal

    Orzo Pasta With Roasted Pumpkin, Red Onion, Feta & Almonds

    Serves 4 as a main course and 6-8 as a side dish

    This dish is as good served at room temperature as it is served warm. It can certainly be a vegetarian main course, but also as a side dish as part of a bigger spread, says Ilse van Der Merwe, the creator of this delish recipe and author of cookbook Simply Seasonal.

    But hey, don’t just stop there! If you’re wanting to get ahead, you can meal prep this on Sunday and portion it out for lunches throughout the week. The great thing about it being vegetarian is that it will keep for longer than a meat dish.

    Want to make it vegan? Lose the feta!

    READ MORE: You’ve Got To Try These Super Simple Summer Rolls With Asian-Style Sauce


    ±500g Pumpkin, peeled and cubed

    3 Large red onions, sliced into slim wedges

    ±45ml Olive oil, plus extra salt and pepper, to taste

    500g Orzo pasta (or rosmarino or risoni)

    60–125ml Flaked almonds, lightly toasted in a dry pan

    2–3 Rounds feta cheese, crumbled

    Small bunch fresh Italian parsley, finely chopped

    Small bunch fresh mint, finely chopped (or basil or dill)

    Squeeze of fresh lemon juice, to taste


    Preheat the oven to 220°C. On a large baking sheet lined with baking paper, spread out the pumpkin and red onions, drizzle evenly with olive oil and season generously with salt and pepper. Roast for 25 minutes until tender and golden brown.

    In the meantime, bring a large pot of salted water to a boil. Cook the pasta for 7 minutes, then drain. Add a drizzle of olive oil to the pasta and stir to coat, then transfer the pasta to a large serving bowl, adding the roasted pumpkin and onions.

    Add the parsley, mint, feta and a squeeze of lemon juice, then season all over with salt and pepper and stir gently to mix well. Top with the toasted almonds and serve warm or at room temperature. More