Heart Mark

Like us on Facebook Follow us on Twitter Email Us Email Us

Recipes

QUICK VEGGIE SOUP

Make a big batch of this soup and freeze in lunchsized portions for work. It is also perfect as a light supper – keep any left-overs for lunch.

  • 1 tbsp (15 ml) sunflower or olive oil...

ROASTED CHICKPEA DIP

A chickpea dip, also known as hummus, is traditionally made with tahini which is a sesame seed paste. Tahini however can be expensive or difficult to find. By roasting half of the chickpeas with...

CRUNCHY LENTIL SALAD

  • 1 cup (250 ml) uncooked brown lentils
  • ½ tsp (2,5 ml) salt
  • 2 tsp (10 ml) dried origanum
  • 2 tbsp (30 ml) sunflower or olive oil
  • 1 tbsp (15 ml) red wine...

CRISPY CHICKEN STRIPS

Chicken nuggets or crumbed chicken is a firm favourite, but unfortunately often unhealthy as it is deep-fried. These chicken strips are coated in polenta or mealie meal which adds an extra crunch ...

GREEN SALAD WITH CHICKEN

Chicken

  • 1 tsp (5 ml) sunflower or olive oil
  • 2 chicken breasts on the bone, skin removed
  • ⅓ cup (80 ml) rooibos tea
  • 1 bay leaf

...

VEGETARIAN CHICKPEA SALAD

  • 2 medium tomatoes, cubed
  • ¼ cucumber, cubed
  • 2 medium carrots, quatered and sliced
  • 1 slice feta, cubed
  • 2 x 410 g tin chickpeas or beans of your choice,...

CREAMY FISH SPREAD

A versatile spread to enjoy with veggies, on bread or in a sandwich.

  • 1 x 420 g tin pilchards in tomato sauce, drained, but keep the sauce
  • 125 g plain low-fat cottage cheese...

TUNA AND CORN CAKES

These easy and tasty little fish cakes are perfect to get kids to eat more veggies – especially at lunchtime. You could add different flavours or spices to the mixture, such as paprika or dried ...

VERSATILE SCRAMBLED EGGS

  • 8 eggs
  • ½ cup (125 ml) water
  • ½ tsp (2,5 ml) salt black pepper to taste
  • 2 tsp (10 ml) sunflower or olive oil
  • 3 tbsp (45 ml) fresh herbs of your choice, like...

SPICY PAN BREAKFAST

  • 5 tsp (25 ml) sunflower or canola oil
  • 2 onions, halved and thinly sliced
  • 1 clove of garlic, crushed
  • 1 tbsp (15 ml) finely grated fresh ginger
  • 1 carrot,...

Pages