Now that it’s the end of year vacation, it is the perfect time to make some healthier choices to allow your body to recuperate from a stressful and busy academic year. Below is a list of five healthy recipes that are quick, easy and definitely not boring AF.
1. Air Popped Popcorn
Popcorn is a great healthy snack when it is made using no additives or flavourants. A cup of air-popped popcorn is around 30 calories, it also contains fiber and is 100% whole grain. This provides the body with antioxidants, improves digestion and assists in regulating blood sugar. Air popped popcorn can be made in just two minutes by simply using the microwave paper bag method. This method is the easiest way to make popcorn, all you need is a microwave and any brown paper bag. I usually just use a leftover brown paper bag from take-outs meals that I previously ordered so start collecting these.
Method:
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Pour about ¼ cup of popcorn kernels into a medium-sized brown paper bag
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Loosely fold the top of the bag twice over and microwave on high until there are no more than 3 seconds between popping sounds (about 2 minutes).
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Carefully remove the bag from the microwave.
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Add anything you would like to flavour the popcorn. I prefer lighted salted popcorn.
2. Peanut Butter Chocolate
A friend of mine introduced this to me (thanks, Charné!) and I am obsessed with it. This recipe does require coconut oil, which is an amazing oil that I seriously recommend getting if you would like to switch to a healthier alternative to regular cooking oil. Coconut oil is a superfood that aids in weight loss, it is highly beneficial for the skin and nails (it could even be used as a moisturizer), and has antibacterial properties.
Method:
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Line a small square tupperware with parchment paper.
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In a medium bowl, melt 1 tbsp of coconut oil, 1/4 cup of peanut butter and a sweetener of your choice (about 1 tbsp) and stir together until smooth.
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Pour the peanut butter mixture into the lined tupperware, and place the tupperware into the freezer for at least 30 minutes, or until firm.
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While the peanut butter mixture is setting, in a medium bowl, mix equal parts of melted coconut oil and cocoa powder and stir together until smooth (about 2 tbsp each).
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Once the peanut butter mixture is set, remove from the tupperware, and cut into bars
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Cover the bars completely by dipping the bar into the melted chocolate mixture.
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Place the PB chocolate back into the freezer for a few minutes or until firm.
Tips:
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Store in the freezer IF you have any left over, because let’s face it, it’s hard to resist eating it all up at once!
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We recommend getting coconut oil at clicks stores as a litre of coconut oil costs R59,99 and lasts up to 12 months.
3. Chocolate Bark
A twist to the above recipe because who doesn’t enjoy some versatility?
Method:
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Line a small square tupperware with parchment paper.
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In a medium bowl, melt equal parts coconut oil and cocoa powder (about ¼ cup of each), add a your sweetener of choice and stir together until smooth.
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Pour the melted chocolate into the tupperware, top with anything else you would like (such as nuts and dried fruit).
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Place the tupperware into the freezer for at least 30 minutes or until firm.
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Once firm, remove the bark from the tupperware and break it up into smaller pieces using your hands.
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Store any leftover bark in the freezer.
4. Two-ingredient Fruit Sorbet
Fruit Sorbet is my absolute favourite dessert to make on a hot Summer’s day because it can be made with almost any fruit and is so refreshing.
Method:
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Chop up your favourite fruit (watermelon and berries work well)
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Freeze the fruit for at least 4 hours or overnight.
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Add the frozen fruit to your blender with a sweetener of your choice and blend together.
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Freeze for another hour, or until it has reached your desired consistency.
Other fruit options include frozen melon, mango and peaches.
5. Spicy Potato Wedges
This healthier snack alternative satisfies that craving for fries while getting in some amazing benefits from the coconut oil.
Method:
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Preheat the oven to 200 C degrees.
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Grease a baking sheet and cut a potato into wedges.
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Place the wedges onto the baking sheet and top with coconut oil and any spice of your choice (we like garlic powder, mixed herbs and paprika).
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Bake in the preheated oven for about 20 minutes.
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Toss the potatoes over and continue baking until golden and crisp, about 25 minutes.