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    These Banana Protein Pancakes Will Keep You Going All Day

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

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

    Banana Protein Flapjacks

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

    Course Breakfast

    Servings 3 servingsCalories 496 kcal

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

    Keyword flapjacks, Pancakes

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

    More Breakfast Recipes: More

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    This Delicious DIY Tropical Coconut Granola Will Be Your New Breakfast Staple

    What could be better than a delicious (and healthy) bowl of granola in the morning? Umm, nothing! Homemade granola is actually surprisingly easy to make. Here’s how…

    The first thing you should know is that you can literally throw anything into the mix. That’s because homemade granola is one of those awesome, good-for-you foods, that you can tweak to suit your taste. After making this at home you’ll wonder why you ever bought the pre-made version in the first place. Forget the Pinã Colada, this tastes way better!

    READ MORE: The “Amazing Skin” Smoothie Recipe That Actually Works

    Homemade Tropical Coconut Healthy Granola

    Gina Beretta

    What could be better than a delicious (and healthy) bowl of granola in the morning? Umm, nothing! This healthy, tropical granola recipe is naturally-sweetened by honey and is the perfect breakfast for warmer months.

    Prep Time 8 minutes minsCook Time 1 hour hr

    Course BreakfastCuisine Healthy

    1 Baking sheet
    3 Cup Rolled oats1 Cup Almonds, chopped roughly¼ Cup Poppy seeds¼ Cup Mixed seeds½ Cup Coconut flakes1 tsp Cinnamon½ tsp Salt½ Cup Dried pineapple¾ Cup Coconut oil, melted1 Tbsp Honey
    Preheat the oven to 130 °C. Combine the dry ingredients (except the pineapple – set it aside for later). Whisk the wet ingredients until smooth. Combine the wet and the dry ingredients in a large bowl until everything is mixed through.Spread the mixture on the baking sheet in a thin layer (use two pans if necessary).Bake for an hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the pineapple chunks.Remove the granola from the oven and leave to cool a bit. You’ll be tempted to stir the mixture right away but don’t! The granola will form crunchy clusters as it cools.Store in an airtight container or jar.

    Keyword breakfast, cereal, vegetarian

    Shop The Ingredients For This Homemade Granola

    This tropical granola is packed with good-for-you ingredients!

    Not only is honey full of antioxidants, it’s also better for blood sugar levels than regular sugar.

    Almonds are high in Vitamin E which is linked to lower rates of heart disease, cancer and more.

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

    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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    Treat Yourself! These Lemon Slices Are Dreamy AND Healthy

    Lemon + coconut = a flavour match made in heaven! These subtly sweet lemon slices with just a zingy hint of citrus remind us of warm summer days. Say hello to the perfect treat for lemon lovers… We’re all about taking time out to spoil yourself – guilt be damned! With a dessert this healthy, you can indulge every day! PS: It’s gluten-free.

    With these simple-to-make lemon slices, you’re getting serious bang for your culinary buck. Lemons are among the healthiest fruits available. They’re high in vitamin C and fibre, support your digestion, create glowy skin and support weight loss efforts.

    Per studies, there are specific plant compounds in lemons – hesperidin and diosmin – that could lower cholesterol. These lemon slices create a new way for you to eat lemons without that sharp taste that puts so many people off from eating them. And sweetening your treat with dates and honey – no sugar in sight – means you’re eating them in a healthy way that won’t spike your blood glucose levels in a crazy way.

    Ready to treat yo’self, healthily? Try these out for a dreamy, sweet moment.

    Dreamy Coconut Lemon Slices

    These dreamy bites are so good you wouldn’t guess they’re (almost) vegan and healthy!

    Prep Time 15 minutes minsCook Time 2 hours hrs 30 minutes mins

    Course DessertCuisine Healthy

    Calories 110 kcal

    2 lemons, for zest½ cup dessicated coconut¾ cup oats10 Medjool dates, pittedpinch of salt1 tbsp melted coconut oilFor the topping¾ cup macadamia nuts¾ cup thread or desiccated coconut2 lemons, for zest⅓ cup lemon juice3 tbsp honey
    Line an 18 to 20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin. The base layer will be quite thin.For the topping, place all the ingredients in the food processor and blitz until smooth and creamy (this will take a few minutes). If you don’t have a food processor, use coconut cream instead of desiccated coconut and place in a blender.Spread topping mixture evenly over the base. Place in the freezer to set for at least two hours.Use a large sharp knife to cut the slice into 20 pieces. Store in the freezer.

    Keyword coconut, fridge tart, lemon, lemon slices

     Looking for more desserts to try? How about this delicious raw tart or one of these healthy chocolate recipes?

    Recipe extracted from Nadia Lim’s Fresh Start Cookbook (Random House). Visit for more info and recipes. More

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

    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


    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


    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

    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