
Cool summer recipe for when it’s not raining, or is.

Julian Short

Norman Goodfellows

Chop up 500gr of Paw Paw and 1 Pardon Chilli Pepper. Grate some lime zest and add all your ingredients to a bowl. Mix in 250gr of White Sugar with a pinch of salt. 

Add 50ml of your preferred Gin to a Glass, Container or Shaker

Add about 40ml of Chardonnay or Sauvignon Blanc

Squeeze in some fresh lime for extra acidity

Add in some ice, shake or stir and strain your cocktail into a glass

Garnish your drink with a slice of chilli and an edible flower

Big Paw Paw Gin Cocktail


You will just want to smash this one all weekend! A refreshing and delicious cocktail combining mint, basil and the popular Malfy Con Arancia.

Take a couple of sprigs of mint, and a couple of sprigs of basil and finely chop them up.

Add your basil and mint to your cocktail shaker.

Add two shots of honey water. Honey water is three parts honey to one part water.

Squeeze in some fresh lemon juice and mix it all up.

Add some ice into your shaker, and shake it all up for 10-15 seconds.

Top up your glass with ginger beer and garnish with mint and basil sprigs.

Mint and Basil Smash Gin Cocktail


This cocktail is literally the Bees Knees. Top up your tasty Malfy Rosa Gin with honey, thyme and luxurious prosecco.

Add one tot of honey water. Your honey water is three parts honey to one part water.

Add in two blocks of ice. Mix it all up for about 15 seconds.

Top up the glass with Prosecco and  Garnish with thyme.

Bees Knees Gin Cocktail


Jam alongside Julian while making this fun cocktail mixed with Malfy Originale Gin, cherry jam, and cranberry juice.

Add two tots of Sir Cranberry Juice. This will give your drink a tart flavour

Add two teaspoons of cherry jam to add some sweetness to your drink

For acidity, add approximately 1 tot of lemon or lime juice.

Add 2-3 blocks of ice to your shaker. Shake your shaker until you feel like your drink is nice and cold, or that your ingredients have all mixed together. 

Get a gin glass out (place it in the refrigerator if you would like to pre-cool it). Add some ice and strain your cocktail into your gin glass

Garnish your drink with basil or lemon thyme.

This is my Jam Gin Cocktail


Think of this as deconstructed sushi, the perfect way to increase your weekly intake of fish, and ready in under 30 minutes. This is also the perfect dish for meal prepping.


Genevieve Hesse

Cook the rice according to packet instructions. Once cooked, drain and dish up on to your serving bowl/plate.

Top with rice with the tuna, cucumber and avocado.

Drizzle over the mayonnaise and soy sauce.

Sprinkle on the sesame seeds. Season with cayenne pepper and salt, if needed and serve.

Spicy Tuna Bowl


Who says you can’t eat brownies for breakfast?! My breakfast brownie is the right combination of fudgy and chocolatey, it will certainly satisfy any craving you may have.

Blend the oats into a flour. In a small bowl add the oat flour, baking powder, salt, sweetener and cocoa powder, mix until combined.

In a separate bowl mash the banana until soft, stir in the peanut butter and egg.

Add the banana mix to the dry ingredients. Mix until just combined. Stir in the skim milk until a smooth batter forms.

Spray a small oven proof bowl with non-stick cooking spray. Pour the batter into the bowl. Roughly chop the chocolate into chunks. Stir in half the chocolate and sprinkle over the rest. Bake in an airfryer at 180’C for 8 to 10 minutes until just baked. Serve immediately.

Nourish Breakfast Brownie


The problem with a shop bought pie is that it’s high in fat, low in protein and has almost no fibre. My pie recipe on the other hand is quite the opposite - you can still have your pie and eat it (and know that you're still nourishing your body at the same time.

Spray a medium sized sauce pan with non-stick cooking spray. Place the pan on medium heat on the stove, add the onion, carrots, garlic & thyme & pan fry until the onions become translucent.

Increase the stove temperature (medium-high), add the diced chicken & mushrooms, season with salt & pepper & pan fry until the chicken starts to brown - DON'T cook through.

Add the stock & wine if using. Simmer on medium heat for 10 to 15 minutes until about half of the liquid has reduced. Add the peas, cook for 5 minutes.

Mix the cornflour with a small amount of water, & stir into the chicken mixture. Stir until the liquid has thicken. Remove from the stove & spoon into an oven proof dish.

If the ready-made puff pastry doesn't cover the oven proof dish, roll out on a lightly floured surface until its the right size to cover the dish - if covering the dish with the pastry cut 2 slits or holes in order to release steam while baking. Alternatively cut the pastry into strips to do a lattice pattern.

Brush the pastry with milk or a beaten egg (I used skim milk).

Place in the preheated oven & bake for 25 to 30 minutes, until golden brown.

Chicken and Mushroom Pie


A simple asian inspired dish that packs flavour! Please don’t forget to add the fresh basil - it takes this dish to another level!

Add all the sauce ingredients to a jug or bowl and mix together.

Cook the stir fry noodles according to the packet instructions.

Spray a large frying pan with non-stick cooking spray. Pan fry the mushrooms, spring onion and garlic on medium heat, for about 5 minutes.

Add the chicken mince and chili to the pan. Fry until the mince starts to brown. Stir in the sauce.

Add the spinach and basil lastly, allow to cook for a few minutes only to allow the spinach to wilt slightly.

Dish up the noodles into a bowl or plate, and spoon over the spicy peanut chicken. Garnish with fresh basil and/or chopped spring onion. Serve

Spicy Peanut & Chicken Noodles


If you were thinking of bringing a boring traditional ice-berg lettuce salad to your festive feast - THINK AGAIN!!

Here is a simple yet snazzy looking low cal salad that is going to have your people going back for seconds! 

You can also make this baby for an easy mid-week lunch meal - add some chicken and this is a sensational dish all on its own!

SHOP now and share with the lady on salad duty 😝


Angelique Daubermann

Steam the pumpkin in the microwave/steamer until tender .

Once soft, season the pumpkin with salt, cinnamon & drizzle over the honey.

Pop the pumpkin into an airfryer (or oven) on 200 degrees for 15 minutes.

Get a pretty salad bowl or plate - add bed of baby spinach & rocket.

Add the chopped feta and chopped peppers.

Once the pumpkin is golden and crisp - add to the salad.

Pour over the balsamic glaze and season with salt and pepper - enjoy!

Honey Roasted Pumpkin & Feta Salad


Here's a much better way to get glorious, golden, crispy potatoes - without frying or roasting them in heaps of oil!

Potatoes sans the butter, cream or oil are actually pretty low in calories! So there is no reason to 'skip the carbs' if you're making them this way bay-bay!

Serve these up at your next festive feast and I bet granny's roast potats will get a run for their money!

(PS. You can try these out in the air fryer or oven)

Woolworths

Preheat the oven to 200 degrees (Or use an air fryer).

Prick the baby potatoes with a knife and place into the microwave for 7-8 minutes or until soft - alternatively you could boil or steam them.

Once cooked through, place onto a chopping board and use a cup to press down onto the potatoes to crush them relatively flat.

Place the potatoes onto a baking tray or into an air fryer basket.

Season with salt, pepper and garlic powder.

Bake for 15 minutes or until brown and crisp.

Prepare the dipping sauce by adding the cottage cheese and chopped spring onion into a small bowl (Add some extra garlic powder if you are brave).

Serve the potatoes with your favourite festive protein and salad dish - enjoy!

Garlic Crushed Air Fryer Potatoes


You either love it or you hate it - but if your heart beats for Christmas pudding like mine does - here is the Dezzzemba brekkie you're going to want to have on repeat! 

It tastes like the most indulgent, fruity, cinnamon baked pudding - but she's really a low cal macro friendly honey that's good enough to eat for breakfast! 

(Idea: You can also split the recipe into two smaller ramekins for two sweet little dessert puddings to enjoy after dinner!)


Combine all ingredients into a mixing bowl and mix until everything is combined.

Bake on 180 degrees for 10-12 minutes (8-10 in the air fryer) or until the centre is almost cooked through .

Baked Oats Christmas Pudding


There is no better way to get in ALL of the veggies - other than making this glorious, crusty, golden, cheesy veg bake!! 

This is the perfect side dish to add to your festive table or to take to a dinner party! I bet the people will be coming back for more! Even the fussy little people 😝 I could honestly just eat this on it's own and I would be smiling.

Steam the pumpkin & cauliflower + broccoli mix until soft. I do this by cutting off the corner of the bag and placing them in the microwave for 8-10 minutes .

Chop the mushrooms, pepper and zucchini into small pieces. Sauté them on a non-stick pan with non-stick spray. Season the veggies and allow to brown and soften.

Start with the cheese sauce - bring the milk to a gentle simmer in a small saucepan - it should not be boiling .

In a small bowl, mix the maizena with a small amount of milk to create a thin paste. Pour the maizena into the hot milk while stirring constantly. The mixture will begin to thicken - continue stirring to avoid any lumps. 

Season with garlic powder, oregano, salt & pepper - allow to cook for a further 5 minutes while stirring - taste for seasoning! Remove from the heat and stir in the cottage cheese - the sauce is now ready to go. 

In a large mixing bowl (you can use the pan with the sautéed veg) - add the pumpkin, broccoli, sautéed veg and the cheese sauce - season again with salt and pepper and combine well.

Grease a medium sized pyrex dish and add the veggie mixture. Top with grated cheese and bake for 20-25 minutes or until the top is crispy and golden - remove from the oven and allow to cool slightly. 

Cut into 6 large portions or 8 medium sized portions - serve with your favourite protein! Enjoy!

Cheesy Low Calorie Veggie Bake

Have you tried scrambled oats? 

All you need is banana, oats, egg, cinnamon, salt, yoghurt and your favorite fruit!

Ingredients: 

1 ripe banana
50g oats
1 egg
Dash of cinnamon
Dash of Salt
100g Greek Yoghurt
50g Low Fat Smooth Cottage Cheese
1 Canderel
120g Diced Mango

*The calories indicated are for one serving.

Imke Agenbach

Mash the banana and add it to a pan. Add the oats,egg & salt and mix it all together until well combined.

Continue to scramble the oats mixture until golden brown.

Mix the cottage cheese, yogurt and sweetener together. Assemble your bowl with the yoghurt mixture, add the scrambled oats and diced. Mango or any other fruit of your choice.

Viral Oat Scramble

The perfect side to your favorite protein! 

This salad is easy to prep and adds tons of flavour and excitement to your plate. I love to pair this with a spicy chicken breast or even a sliced beef burger patty. 

This recipe serves 4.

Ingredients:

½ Cup Water
½ Cup Uncooked Couscous
1 Chicken Stock Cube
130g Butter Lettuce
1 Chopped Pepper
30g Chopped Jalapenos
1 Tin Corn in Brine 
2 Chopped Spring Onion
½ Lemon Juice
¼ Cup chopped coriander & dill
Salt & Pepper to taste

*The calories indicated are for one serving.

Add ½ cup boiling water to ½ cup uncooked couscous. Add the chicken stock and mix until combined. Leave the couscous to soak-up the water and flock with a fork once ready. Start by adding the butter lettuce to a bowl. 

Now add the couscous, pepper, jalapenos, corn and spring onion. Add the juice of ½ lemon. 

Give the salad a good toss. Add the coriander and dill. Mix until well combined and top it with your favorite low-calorie salad dressing. 

Corn & Dill Salad

There’s nothing like a homemade burger and my Spicy Chicken Burger is always a winner! 

It’s always burger season in my house.
 
Ingredients:

Crumbed Chicken:

120g Raw Chicken Breast
1 Egg
10g Breadcrumbs
10g Plain Flour
1 Tsp Paprika
1 Tsp Garlic Powder
1 Tsp Cajun Spice
Salt & Pepper to season

Burger:

1 White Hamburger Bun
50g Green Slaw
¼ Cup Chopped Cucumber
2 Tbsp Basil Pesto Dressing

Spicy Sauce:

1 Tbsp Fat Free Smooth Cottage Cheese
1 Tbsp Reduced Oil Tangy Mayonaise
1 Tbsp White Wine Vinegar
1 Tbsp Fresh Chili 
1 Tbsp Dijon Mustard
1 Tsp Garlic Powder
1 Tsp Paprika

*The calories indicated are for one serving.

Cut the chicken breast in half.Place the flour, egg and breadcrumbs in 3 separate bowl.Start by dipping the chicken in the flour, then the egg and finish it off in the breadcrumbs.

Spray the air fryer with spray & cook.Place the crumbed chicken breasts in the air fryer and bake for 15 minutes at 180C.

Mix all the sauce ingredients in a bowl until combined and set aside.

Mix the green slaw, cucumber & basil pesto dressing in a bowl until combined.

Assemble your burger by layering it with the spice sauce, green slaw mixture and top it off with the crumbed chicken breasts.If you’re feeling spicy, add a teaspoon of the Jalapeno Chutney for some extra heat!.

Spicy Chicken Burger

The makeover my favorite fridge staple really needed.

Turns out, cottage cheese, gelatine and a sweetener gives you cheesecake! It’s like turning water into wine..

Cheesecake trends have been all over the internet & I couldn’t help but find a way to make my childhood favorite cake dreams come true.

This one ticks all the boxes!

I’ve indicated where to make the adjustments for the Coconut Oreo Cheesecake as well. 

Ingredients:

Cheesecake:

4 Biscoff Lotus Biscuits (or any cookie of your choice)
220g Fat Free Smooth Cottage Cheese
2 Canderel Sweeteners
5g Gelatine 
60ml Water

Topping:

30g Fat Free Smooth Cottage Cheese
30g Fat Free Plain Yoghurt
1 Canderel Sweetener
80g Sliced Banana
10g Peanut butter
Dash of cinnamon

*To make a chocolate version, simply replace the coconut biscuits with Oreos and add 6g NOMU powder to the cheesecake mixture! 
*The calories indicated are for one serving.

Spray a muffin tray with coconut oil. Crumble the coconut biscuits into the muffin tray.

Add the cottage cheese and Canderel sweetener to a blender.

Add the water to the gelatine and microwave for 30 seconds until it starts to bubble. Mix it until well combined and add it to the cottage cheese and sweetener mixture. Blend the cottage cheese mixer until smooth.

Pour the mixture over the crumbled cookies, spreading it evenly between the two muffin molds. Place it in the fridge for roughly 1 hour.

Mix the cottage cheese, yoghurt and sweetener in a bowl until combined to form the frosting and set aside. Carefully tip the cheesecakes out of the molds onto a plate. Top with the frosting, sliced banana and melted biscoff or desiccated coconut for the chocolate version.

Craft Cocktails