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Product review: True Protein bars
My favourite protein brand has launched a new product. True Protein bars are a high protein snack designed with the athlete in mind. True Protein bars These bars are made with minimally processed ingredients. The main source of protein is whey protein concentrate, good. They also contain hydrolysed collagen peptides, which may help support soft tissue, bone health and gut health. True Protein bars are gluten-free and sweetened with dates. They contain a decent amount of dietary fibre, which comes from organic tapioca isomaltooligosaccharide (IMO), almonds, dates and chia seeds. These bars come in 2 flavours: salted caramel and rich chocolate. Each bar weighs 65g (the little ones in the…
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Product review: Chief collagen bars
Chief collagen bars are the most recent product line launched by this brand of “clean” snacks. They are made in Australia with natural ingredients, targeted to active people looking for healthier alternatives. Chief collagen bars These bars have nuts as their main ingredient, followed, of course, by hydrolysed collagen. They do not contain dried fruit, and therefore are low in sugar. As discussed in my article about collagen, it might support soft tissue, skin and bone health. Note that, despite it being a type of protein, it does not necessarily support muscle growth. Other interesting ingredients are camu camu (a Peruvian fruit) as source of vitamin C, bamboo fibre as…
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Recipe: Pasta alla trapanese
Pasta alla trapanese is a traditional pasta from Sicily that I had never made nor tried before. I decided to make a version of it to pair it with Barilla chickpea casarecce, which is typical in the same region. Of course, you can use any kind of dried pasta. Check my article Which pasta is better? if you want some information before choosing one. This dish takes its name from pesto alla trapanese, a tomato and almond-based pesto from the province of Trapani in Sicily. Unlike the more popular pesto alla genovese, it usually contains very little basil (my recipe has a bit more because I <3 basil). This recipe…
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Product review: Barilla legume pasta
The well-known Italian pasta brand recently launched the Barilla legume pasta range. Similarly to other products in the market, their range is made with 100% legume flour, making it gluten-free and high fibre. Barilla legume pasta The range includes chickpea casarecce (rustic twisted shapes), red lentil penne (tubes) and red lentil rotini (spirals). I have only seen the first 2 in supermarkets so far. Side note: learn how to pronounce casarecce here. Barilla legume pasta is made with 100% legume flour, making the final product higher in fibre, a little higher in protein and lower in carbs than regular pasta. They also have a low glycaemic index, making it a…
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Recipe: Roasted beetroot, goat’s cheese and pistachio salad
Call it classic or call it cliche, beetroot and goat’s cheese are meant to be together. This roasted beetroot, goat’s cheese and pistachio salad is great for sharing or eaten as a main meal with a little extra protein. Good options include eggs (your way), lentils, tuna, salmon (smoked or canned) and grilled chicken. If you don’t have the time or patience to roast the beetroot, you can use the pre-packed cooked variety.
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Recipe: Strawberry, rosemary and pistachio parfait
If you don’t have a super sweet tooth (like me, wink wink) this strawberry, rosemary and pistachio parfait might be the perfect dessert for you. It is not only a looker but also super easy to make. This treat is gluten-free, vegetarian-friendly and super healthy. You’ll get calcium, protein and probiotics from the yoghurt, vitamin C, fibre and lycopene from the strawberries and a bit more protein and fibre, as well as healthy fats from the pistachios. The rosemary doesn’t only contribute to flavour but also provides a small amount of antioxidants.
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Recipe: Garbanzos con acelga y chorizo (chickpeas with silverbeet and chorizo)
Last week I posted a recipe for the “regular” version of garbanzos con acelga (see recipe here). Garbanzos con acelga y chorizo is a tasty variation which includes the popular Spanish sausage for the meat eaters out there. Before you start, a few notes on ingredients: Last but not least, as with any stew, this tastes better a day or two later.
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Recipe: Garbanzos con acelga (chickpeas with silverbeet)
Garbanzos con acelga (chickpeas with silverbeet) is a traditional Spanish stew. This recipe is gluten-free, high in fibre and vegan if you use vegetable stock. Like many other dishes from Spain, this one has been adopted and adapted in Peruvian cuisine. We tend to make it with ají panca instead of tomato paste, and serve it with rice instead of bread. My unorthodox contribution is that squeeze of lemon juice at the end to add brightness. Most importantly, the vitamin C from the lemon will help you absorb the non-haem iron present in the chickpeas and the silverbeet (a.k.a spinach in Australia). Last but not least, as with any stew,…
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Product review: Darikay soups
Back in the day, store-bought soups were usually nutrient-poor and full of artificial ingredients (think the old canned one and instant ramen). Fortunately, supermarkets these days offer plenty of healthy alternatives, such as Darikay soups. Darikay soups You will be able to find Darikay soups in the refrigerated section of your local supermarket. They come in plastic containers with 2 serves each. Each container is $6.50 in my local supermarket. The current flavours, according to their website is: Hearty Chicken Soup Chicken & Corn Soup Chicken Noodle Soup Chicken Laksa Soup Hearty Vegetable Soup Classic Pumpkin Soup Italian Minestrone Soup Lentil Soup Thai Pumpkin Soup Tomato, Spinach & Quinoa Soup…
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5 easy gluten-free swaps
These days gluten-free products are widely available. Having said that, there are many people who have never had to worry about buying or cooking gluten-free food for yourself, a friend or family member. If this is your case, this article highlights 5 easy gluten-free swaps you can rely on. Keep in mind that gluten-free does not necessarily equal healthy and that many gluten-free products can be unhealthier than their gluten-full counterparts. Read more in my article 5 misconceptions about gluten. 1. Cous cous Both quinoa and cauliflower rice make good substitutes for cous cous in salads and side dishes. As a bonus, both options are lower in kilojoules and carbohydrates…
