Ronél Genis Health Coach

31/05/2023

25/05/2023

Op so 'n koue en reënerige dag is pannekoek die antwoord:

PIESANGPANNEKOEKE (PLAATKOEKIE GROOTES)

BEDIEN 1

2 Eiers, geklits
1 piesang, fyngedruk
2 opgehoopte eetlepels klappermeel
'n Knippie gemaalde kaneel
2 eetlepels amandel- of klappermelk
1 teelepel “virgin” organiese klapperolie
Tuisgemaakte granola
Griekse jogurt, gesnyde piesang, amandelbotter of vars bessies, om voor te sit

Plaas die eier, fyngedrukte piesang, klappermeel, kaneel en melk in 'n bak en meng goed.

Smelt die klapperolie in 'n kleefvrye braaipan oor matige hitte. Voeg 3 eetlepels beslag vir elke pannekoek by en bak vir 2 minute en draai dan om en bak die ander kant vir nog 2 minute.

Bedien met jou keuse van bolaag

18/05/2023

Enjoy a healthy desert - A baked apple with cinnamon and nutmeg. Try it in the AirFryer. It tastes njammie. Just remember to have it either with your meal or if you have it as a snack, remember to have a few nuts or a protein bite before eating your apple. ENJOY!!!!

09/05/2023

04/05/2023

Die herfs is hier en winter baie naby. Lekker "comfort food" is altyd 'n heerlike koppie sop. Probeer gerus hierdie een -


Light and Fresh Green Zucchini Soup

It is light, quick, fuss-free and easy. They also contain B vitamins, potassium and vitamin C. You maybe love them as zucchini as zoodles but pureed in this light soup is heavenly. This is a delicious and easy soup to make when you want something light and tasty and full of zucchi-ess.

Ingredients
• 1 tbsp olive oil or coconut oil
• 1 white onion, chopped
• 2 cloves of fresh garlic, crushed
• 3 large zucchinis (courgette), chopped roughly
• 1 cup leafy greens (i.e. chard, spinach or kale), torn up (optional)
• 2 cups (500 ml) vegetable broth or vegetable stock concentrate
• sea salt and pepper, to taste

Directions
1. Wash and prepare, chop and slice vegetables.
2. Heat oil in large pot and sauté over a low to medium heat until the onion and garlic are translucent.
3. Add in the zucchini and leafy greens; stir for a few minutes.
4. Add the vegetable stock and season to taste and bring to a boil then turn down the heat and simmer for 10 minutes, or until the vegetables are soft.
5. Once cooked, use a stick blender and blend the soup to form a smoother texture or pour into a blender and blend smooth or leave chunky.
6. Garnish with coconut cream, greek yogurt, parsley or extra grated zucchini and serve immediately. (Garnish is optional)
Note: This soup will freeze easily and will store in the fridge for up to 3 days.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Substitutions
• Onion – leeks, scallions, spring or brown onion
• Zucchini – golden zucchini, broccoli, peas

23/03/2023

A great alternative for those of us that are gluten intolerant

10/03/2023

Definitely something to think about……🤔