Recipes 2018-09-11T14:50:57+00:00

Weightloss
Recipes

Healthy dishes don’t have to be dull!
These delicious and healthy recipes will
help make dinner time something to look forward to.
All our recipes are developed by fully qualified
dieticians, and designed to compliment the Program.

Weightloss
Recipes

Healthy dishes don’t have to be dull!
These delicious and healthy recipes will
help make dinner time something to look forward to.
All our recipes are developed by fully qualified
dieticians, and designed to compliment the Program.

Moroccan Minted Beef

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 4 x 120g beef strips (females)
  • 4 x 220g beef strips (males)
  • 1 medium onion, sliced
  • 1 teaspoon cumin
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 tablespoon grated lemon rind
  • 400g can crushed tomatoes
  • 2 tablespoons mint leaves

Method

  1. Heat the oil in a frying pan over high heat and cook the beef strips until browned, remove from the pan.
  2. To the pan add the onion and cook for 2-3 minutes. Add the spices and lemon rind and cook for 1 minute. Add tomatoes and simmer until slightly thickened, stirring occasionally.
  3. Return the beef to the pan and cook until heated through.
  4. Serve sprinkled with fresh mint.

Serving suggestion: Serve with a side of steamed vegetables.

Prawns on the Braai

Serves 4

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fish sauce
  • 2 tablespoons olive oil
  • 4 lime leaves, chopped finely
  • 2 cloves garlic, chopped finely
  • 1 red chilli, seeded, thinly sliced
  • 4 x 120g large raw prawns, peeled, deveined with tail and head intact (for females)
  • 4 x 220g large raw prawns, peeled, deveined with tail and head intact (for males)
  • 2 tablespoons coriander, roughly chopped
  • Lemon wedges to serve

Method

  1. Combine lemon juice, fish sauce, oil, lime leaves, garlic and chilli in a large glass bowl. Add prawns and toss.
  2. On high heat over the braai, cook prawns in batches, brushing with marinade as they cook. Cook for 2 to 3 minutes each side until they change colour, curl up and the shells turn brown.
  3. Sprinkle with coriander and a squeeze of lemon juice.

Serving suggestion: Serve with a fresh garden salad.

Tofu, Zucchini & Aubergine Stir Fry with Basil Pesto

Serves 4

Vegetarian Dish

Ingredients

  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, crushed
  • 4 x 150g firm tofu, cut into 2cm cubes (for females)
  • 4 x 250g firm tofu, cut into 2cm cubes (for males)
  • 1 teaspoon olive oil
  • 3 thin aubergines, thinly sliced, diagonally
  • 2 zucchini, thinly sliced, diagonally
  • 1/3 cup vegetable stock
  • 100g mange tout, trimmed

Basil Pesto

  • 1 cup firmly packed fresh basil
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • Salt and pepper
  • 1/4 cup vegetable stock

Method

  1. Place pesto ingredients in a food processor and process until smooth. Set aside.
  2. Combine 1 tablespoon of the pesto, the balsamic vinegar and garlic in a large glass bowl. Add tofu and toss until well coated. Set aside for 30 minutes.
  3. Heat half the oil in a wok over medium heat. Stir fry tofu for 5 minutes until lightly browned. Remove and return to pesto bowl and coat.
  4. Heat the remaining oil in the wok on medium to high heat. Add aubergine and stir fry for 3 minutes. Add zucchini and cook for a further 2 minutes. Add stock and cook until the vegetables are tender.
  5. Add tofu and remaining pesto and cook until heated through. Add mange tout and cook for 1 minute. Serve immediately.

Chicken Coriander

Serves 4

Ingredients

  • 4 x 120g chicken breast, skin and bones removed (for females)
  • 4 x 220g chicken breast, skin and bones removed (for males)
  • 2 tablespoons olive oil
  • 1/4 cup coriander leaves, chopped finely
  • Juice and grated rind from a medium lemon (save 1 tablespoon for dressing)
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika

Salad

  • 100g baby spinach leaves
  • 2 large ripe tomatoes, roughly chopped
  • 1 red onion, sliced
  • 2 tablespoons fresh mint
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • Black pepper

Method

  1. Preheat oven 180 degrees Celsius.
  2. Make small diagonal cuts in the chicken flesh and lay the chicken in a single layer in a shallow baking dish.
  3. Combine oil, coriander, lemon juice & rind, garlic and spices in a bowl and mix to combine. Pour mixture over the chicken and toss until each piece is evenly coated. Leave to marinate for 30 minutes.
  4. Bake in the oven for 25-30 minutes or until chicken is fully cooked.
  5. Slice chicken and serve with baby spinach salad.
  6. To make salad, combine all salad ingredients in a large bowl and toss.

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Consult your doctor or healthcare professional before embarking on any weight loss program.

*Individual Weightloss results may vary. Let one of our experts help you, contact us for more info and advice​. Consult your doctor or healthcare professional before embarking on any weight loss program.