Nutrition Med-Clinic, Netcare Linksfield Hospital, 24 12th Avenue, Linksfield West, Johannesburg (2026)

31/03/2026

Cucumber Carrot Salad

Ingredients
• 2 cucumbers, thinly sliced
• 1 large carrot, grated or julienned
• 1–2 Tbsp lemon juice or vinegar
• 1 Tbsp olive oil
• 1–2 Tbsp toasted sesame seeds
• Salt, to taste
• Black pepper
• ½ tsp sugar
• Fresh herbs such as cilantro or parsley (optional)

Instructions
1. In a bowl, combine the sliced cucumbers and grated/julienned carrot.
2. Add the lemon juice, olive oil, salt, pepper, sugar, and toasted sesame seeds.
3. Toss well until everything is evenly coated.
4. Garnish with fresh herbs if desired.
5. Serve immediately or chill for 5–10 minutes for extra freshness.

30/03/2026

Italian Frittata with Zucchini and Tomato

This delicious Italian inspired baked frittata is made with zucchini, tomatoes, fresh basil, a touch of cheese and fluffy eggs. It’s the perfect way to feed a crowd for breakfast on Pesach!

Ingredients
* 1 tablespoon plus ½ teaspoon extra virgin olive oildivided
* 2 medium zucchinis cut into ¼” half-moons (2 ¼ cup once cut)
* 1 medium onion diced small (1 cup once diced)
* ½ cup halved cherry tomatoes 3 ounces
* 12 large eggs
* 1 ½ teaspoon Diamond Crystal kosher salt
* ¼ teaspoon freshly cracked black pepper
* 2 tablespoons finely chopped fresh basil loosely packed (½ ounce)
* ⅓ cup grated cheese divided
Instructions
* Preheat the oven to 350°F. Grease only the bottom (not the sides) of a 9x13 pan with cooking spray or oil. Set aside.
* In a large nonstick skillet, over medium heat, add 1 tablespoon olive oil and the onion. Cook for about 5 minutes, mixing occasionally until softened.
* Add the zucchini, and cook for another 6-8 minutes, on medium-high heat, stirring often. Transfer to a bowl and set aside.
* Add cherry tomatoes and remaining ½ teaspoon olive oil to the empty pan. Cook over medium-high heat for 3-5 minutes just until the tomatoes begin to blister and char. Remove from the heat and let cool for 5 minutes.
* In a large mixing bowl, add the eggs, salt and pepper. Whisk until just combined and the egg yolks and whites form a uniform mixture. Don’t overmix, otherwise it will start to rise in the oven, and deflate into a denser frittata once set.
* To the beaten eggs, mix in most of the zucchini mixture (leaving some aside for garnish), basil, and half of the grated cheese.
* Pour egg mixture into the prepared pan, even out the mixture, and sprinkle the top with the remaining cheese.
* Decorate the top with the cooked tomatoes and remaining zucchini slices. Make sure the sautéed tomatoes are facing upwards so you can see the inside of the tomatoes.
* Bake in the center rack of the oven for 21-23 minutes, or until the top is speckled with light golden brown and most of the top is firm. Enjoy!

25/03/2026

Martha Stewart’s Coconut-Chocolate Macaroons

This is a delicious macaron recipe is great for Pesach and a much healthier dessert option.

Ingredients
* 1 large egg white
* 2 tablespoons honey
* ¼ teaspoon pure vanilla extract
* Grated zest of 1 lemon
* ⅛ teaspoon coarse salt
* 1 ½ cups finely shredded unsweetened coconut
* 2 ounces dark chocolate (at least 70 percent cacao), melted
Directions
1. Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
2. Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.

18/03/2026

Grilled Chicken Salad with Citrus Honey Dressing

Perfect for last-minute entertaining, this fresh and vibrant salad comes together quickly—especially if you have leftover chicken on hand. Light, citrusy, and satisfying.

Grilled Chicken
Ingredients:
•             2 chicken breasts
•             2 cups white wine
•             1 bunch fresh basil, roughly chopped
•             2 teaspoons garlic powder
•             2 tablespoons extra virgin olive oil
•             1 teaspoon pink Himalayan salt
•             2 teaspoons turmeric

Method:
1.           Combine all ingredients in a baking dish and add the chicken.
2.           Marinate overnight, or for at least a few hours.
3.           Heat a grill pan over high heat.
4.           Grill chicken for 7 minutes per side, turning after 4 minutes to achieve grill marks.
5.           Keep whole and slice only just before serving. Serve warm or at room temperature.

Citrus Honey Dressing
Ingredients:
•             Juice of 1 grapefruit
•             Juice of 1 orange
•             3 tablespoons vinegar
•             1 tablespoon honey
•             1/8 cup extra virgin olive oil
•             1 teaspoon pink Himalayan salt
•             1/2 cup fresh mint, chopped

Salad Base
Ingredients:
•             4 oz butter lettuce
•             1 small beet, peeled and thinly sliced
•             1 large zucchini, peeled into ribbons
•             1 orange, thinly sliced
•             1 grapefruit, thinly sliced
•             1 cup shelled pistachios

Method:
1.           In a large bowl, combine lettuce, beet, zucchini, orange, grapefruit, and pistachios.
2.           Top with sliced grilled chicken.
3.           Add dressing just before serving and toss gently.

12/03/2026

Detox Diets: Fad or Fact?

Scroll through social media, and you will quickly see the popularity of detox diets. Influencers claim these plans improve energy, clear skin, and help the body “cleanse” itself. The reality looks different. Medical experts explain that the body already removes toxins without restrictive diets.

What Is a Detox Diet?
“So-called detox diets are often used in an attempt to cleanse the body of accumulated toxins from processed foods, alcohol and environmental pollutants,” explains Dr Charlene Wolberg from Netcare Linksfield Hospital.

People follow detox plans for several reasons. Many hope to lose weight after indulging during periods such as the holidays. Others believe these diets remove chemicals and pesticides from the body. Some expect clearer skin, improved energy and reduced bloating.
Social media trends drive much of the popularity.

“People prefer what they perceive to be quick, short-term solutions to their health issues rather than committing to long-term lifestyle change,” Wolberg explains. “They also want immediate results.”

To read the full article click the link: https://inboundsa.com/health-beauty-blog/detox-diets-fad-or-fact/

11/03/2026

Classic Roast Chicken 🍋

This delicious zesty roast chicken recipe uses all fresh ingredients, making it the perfect tasty and healthy Pesach meal.

Ingredients
• 1 (3½ lb) whole chicken
• Kosher salt
• Freshly ground black pepper
• 1 yellow onion, cut into large pieces
• 3 medium carrots, peeled and cut into large pieces
• 2 stalks celery, cut into large pieces
• ½ lb baby potatoes, quartered
• 1 head garlic, halved
• 2 tbsp extra-virgin olive oil
• 1 lemon
• 1 bunch fresh thyme

Directions
1. Prepare the chicken
Pat the chicken dry and season all over with salt and pepper. Tie the legs together and tuck the wing tips under the body of the chicken.
(Optional: If you have time, let the chicken rest in the fridge for 1 hour or up to overnight.)
2. Prepare the vegetables
Preheat the oven to 425°F (220°C).
In a 9 × 13 inch baking dish, add the onion, carrots, celery, potatoes, and garlic. Toss with the olive oil and 1 teaspoon salt.
3. Assemble
Place the chicken on top of the vegetables. Brush the chicken with olive oil.
Stuff the cavity with the lemon and most of the thyme, reserving a few sprigs for garnish.
4. Roast
Roast until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 50 minutes to 1 hour.
5. Rest and serve
Tent the chicken with foil and let it rest for 15–20 minutes. Transfer to a cutting board, carve, and serve with the roasted vegetables.

05/03/2026

Honoured to have presented a webinar on World Obesity Day, focusing on educating doctors about the latest evidence-based approaches to obesity management.

Continuing education and open conversations are essential in improving care and outcomes for patients living with obesity.

04/03/2026

World Obesity Day – Wednesday the 4th of March 2026

In honour of World Obesity Day, I’m offering a complimentary initial consultation for one adolescent who is genuinely struggling with their weight and would benefit from professional support.

This is intended for a young person facing real challenges around weight, health, and emotional wellbeing — not someone looking to lose a few kilograms for aesthetic reasons.

If this feels relevant to you or your child, please send a private message sharing:
• A brief description of the situation
• Why you feel this support would make a meaningful difference
• The age of the adolescent

All messages will, of course, be treated with sensitivity and confidentiality.

Obesity is complex. It is not about willpower — it’s about support, understanding, and sustainable change.

Entries close next week Friday the 13th.

The winner will be messaged privately thereafter 🩵🩵🩵

20/02/2026

Maple Dijon Chicken & Sweet Potato Bowls That Comfort Your Soul

A wholesome, gluten-free bowl with the perfect sweet + savory combo. Easy, nourishing, and great for meal prep.

Serves 4

Ingredients

Sweet Potatoes
• 2 medium sweet potatoes, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Chicken
• 4 chicken breasts (or thighs)
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Base
• 1 cup uncooked quinoa or brown rice

Garnish (optional)
• Fresh parsley or cilantro

Method

1. Preheat your oven to 425°F (220°C). Peel and dice sweet potatoes into 1-inch cubes. Toss with olive oil, garlic powder, salt, and pepper.
2. Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through until tender and caramelized.
3. Whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper in a medium bowl to create the marinade.
4. Coat chicken breasts thoroughly in the marinade and let sit for at least 15 minutes.
5. Cook marinated chicken in a skillet over medium heat for 6-7 minutes on each side until golden brown and reaches 165°F (74°C).
6. Prepare quinoa or brown rice according to package instructions.
7. Slice cooked chicken and assemble bowls with quinoa or rice, roasted sweet potatoes, and garnish with fresh herbs.

12/02/2026

Tahini-Drizzled Roasted Veggie Power Bowl

Ingredients

Roasted Vegetables
• 1 cup broccoli florets
• 1 cup carrots, cut into sticks
• 1 cup cherry tomatoes, halved
• 1 small red onion, thickly sliced
• 1 cup cooked chickpeas (canned, drained and rinsed)
• 2 tbsp extra-virgin olive oil
• ½ tsp salt
• ¼–½ tsp black pepper
• ½ tsp paprika or smoked paprika (optional)
• ½ tsp garlic powder (optional)

Tahini Drizzle
• ¼ cup tahini
• 2–3 tbsp lemon juice
• 1–2 tbsp olive oil
• 2–4 tbsp warm water (to thin)
• ¼ tsp salt

Method
1.Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

2.Place broccoli, carrots, tomatoes, onion, and chickpeas on the tray. Drizzle with olive oil and sprinkle with salt, pepper, and optional spices. Toss well to coat.

3.Roast for 20–30 minutes, turning once halfway, until vegetables are tender and slightly charred at the edges and chickpeas are lightly crisp.

4.Make the tahini drizzle - In a small bowl, whisk tahini, lemon juice, olive oil, salt, and garlic (if using). Add warm water gradually until smooth and pourable.

5.Assemble the bowl - Add your grain or greens (if using) to a bowl, top with roasted vegetables and chickpeas, and drizzle generously with tahini sauce.

6.Sprinkle with fresh herbs and seeds. Serve warm.

09/02/2026

Adolescent Obesity

The South African Medical Journal published the first comprehensive clinical guidelines for Obesity management in Adults in October 2025.
The local statistics for Obesity prevalences were included.
46% of our female population and 23% of our male population are living with the Disease of Obesity, however most alarming are our Adolescent population, 27% of our Adolescents are obese, whereas 21% of US adolescences suffer with the disease.
One of the effects of this is the increased prevalence of weight related diseases,
Conditions which we previously only saw in adults are now being seen in children.
These include ,Type II diabetes Mellitus, high blood pressure, Fatty liver disease, sleep apnoea, hypercholesterolaemia and depression.

Unfortunately, obesity in adolescence often persists into adulthood.
As a result of this a stepped approach to care is no longer recommended. Aggressive management needs to be implemented at the time of diagnosis.
Patients and their families need to be offered all the medically indicated treatment options.

A treatment plan should include, Medical nutrition , physical exercise, behavioural therapy and medications that are approved for adolescents (age 12-18 yrs )both locally and internationally by SAHPRA , FDA etc.
I would discourage the use of alternate therapies, unregistered medications and not
Consulting with an unregistered health care professional.

In a recent review it was reported that using Lifestyle modification alone, required 26 contact hours per year, this would result in a 3% decrease in BMI.
With the addition of anti obesity medications BMI can be reduced by 5-17%.

It is important to understand treating weight in Adolescents is very different to management of adults.
There are unique factors eg pubertal maturation and psychosocial development taking place.

Don’t delay management, unfortunately this is not a condition you grow out of !!

26/01/2026

Skinny Chocolate Chip Banana Bread

This Skinny Chocolate Chip Banana Bread is my go-to recipe when I have ripe bananas. It has the perfect texture and is filled with banana, vanilla, cinnamon, and chocolate flavor in each bite! At just 100 calories per slice, it’s a snack you can enjoy without the guilt!

Ingredients
* 1 medium ripe banana (110g)
* 1/4 cup Suki sweetener (92g)
* 1/3 cup unsweetened almond milk (80g)
* 1 Tbsp oil of choice canola, coconut, olive oil, etc
* 1.5 tsp vanilla extract
* Oat flour *recommended* (90g) or all-purpose or gf flour
* 1 Tbsp baking powder
* 1 tsp cinnamon
* 1/4 tsp salt
* 1/4 cup mini chocolate chips (40g)

Instructions
* Preheat the oven to 350 degrees F. Line a 9×4” baking loaf pan with parchment paper and spray with cooking spray.
* Mash the banana in a medium-sized mixing bowl with a fork. Add the sweetener, milk, oil and vanilla extract and whisk to combine.
* Then add the flour, baking powder, cinnamon and salt and mix together until all the dry ingredients are incorporated. Don’t over-mix.
* Fold in half of the chocolate chips.
* Transfer batter to pan and sprinkle the remaining chocolate chips over top. Bake for 30-40 minutes or until toothpick inserted in center comes out mostly clean (it shouldn’t be completely clean).
* Allow bread to cool in pan for 30 minutes before slicing, then enjoy!

Adapted from: https://laurenfitfoodie.com/skinny-chocolate-chip-banana-bread/ -recipe-container-6834

Nutrition Med-Clinic

31/03/2026

30/03/2026

25/03/2026

18/03/2026

12/03/2026

11/03/2026

05/03/2026

04/03/2026

20/02/2026

12/02/2026

09/02/2026

26/01/2026

Address

Telephone

Website

Alerts

Shortcuts

Share

Category