Keep these yummy and healthy peanut butter clusters on hand and you will never have to worry about your sugar cravings again!

MAKES 2 cups // COOKING TIME 20 min

INGREDIENTS
100 g white chocolate, chopped
2 tbsp peanut butter
1 tbsp coconut oil
¼ cup xylitol or honey
½ cup butter or coconut oil
1 cup cake or wholewheat flour
1 cup puffed rice
½ cup dried cranberries
½ cup salted peanuts

METHOD
1. Line a baking tray.
2. Heat the chocolate, peanut butter and coconut oil in the microwave in 30-second bursts until melted and smooth.
3. Spread out on the baking tray and cool until hardened. Break up into pieces.
4. Preheat oven to 180ºC.
5. Mix the xylitol or honey, Add the flour, mixing until fine crumbs form. Add puffed rice.
6. Spread out the mixture on the baking tray. Bake for 15 minutes, until golden.
7. To assemble, toss together the puffed-rice clusters, chocolate pieces, cranberries and peanuts. Store in an airtight container.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

These chocolatey nut-butter protein bites are another sweet and nutritious treat for you to try.

The post Peanut butter clusters with white chocolate and cranberries appeared first on MyKitchen.

You don’t need a special occasion to celebrate healthy eating – this chicken fatteh is perfect for a nutritious weeknight dinner.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
2 cups chicken stock
2 chicken breasts
1 cinnamon stick
4 peppercorns
1 tin chickpeas, drained and rinsed
1½ tsp olive oil
2 tsp cumin
½ tsp paprika
Pinch chilli powder
1½ cups yoghurt
1 tbsp lemon juice
1 garlic clove, grated
⅓  cup cherry tomatoes, sliced
4 pitas, toasted and torn into pieces
Handful coriander

METHOD
1. Preheat oven to 220ºC.
2. Add the chicken stock, chicken breasts, cinnamon and peppercorns to a pot and bring to a boil over high heat. Simmer for about 15–20 minutes, until the chicken is cooked through.
3. Remove the chicken from the stock, shred and set aside.
4. Toss together chickpeas, olive oil, cumin, paprika and chilli powder. Spread out evenly on a baking tray and bake for 12–15 minutes, until slightly crisp.
5. Mix the yoghurt, lemon juice and garlic in a bowl.
6. Dollop the yoghurt onto serving plates and top with chicken, chickpeas, tomatoes, pita pieces and coriander. Season to taste and serve.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

Got some pita bread leftover? Make these pita pockets with tuna and tzatziki.

The post We put a healthy spin on this traditional chicken fatteh appeared first on MyKitchen.

Whoever said you need to give up your favourite comfort foods this winter? We love this healthy take on boerie rolls with a baked potato and some fresh toppings.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 large potatoes
500 g boerewors
1 cup sour cream
1 cup chakalaka
Gherkins, chopped
1 red onion, finely diced
1 cup corn, cooked
5 g chopped parsley

METHOD
1. Portion the boerewors into four 10 cm pieces by twisting the skin into a knot and cutting. Cook the boeries in a saucepan on high heat, until fully cooked.
2. In a pot, cover the potatoes with cold water and bring to a boil. Once the water is boiling, lower the heat and allow to simmer for 25 minutes. Drain and dry the potatoes, and place in a roasting tray. Then drizzle and brush the potatoes with olive oil until completely covered. Allow to bake for a further 30 minutes until completely tender and golden.
3. To serve, cut lengthwise through the potato, fill with boerewors, sour cream, chakalaka, gherkins, red onion and corn. Garnish with chopped parsley and enjoy.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Speaking of baked potato… These stuffed spuds make the best budget-friendly sides!

The post Ditch the bread for these baked potato boerie rolls appeared first on MyKitchen.