Body Transformation

It’s all about me!

Breakfast is very different but very nice, add as much cinnamon and nutmeg as you like, you want to be able to taste it as it compliments this meal.

Now for one of my favourite meals of the whole programme.

Today’s dinner is sooooo good. We sometimes sometimes substitute beef for lamb, both are equally as good. Try it both ways. If you have a slow cooker pop all ingredients in and leave to cook while you are working. You really can’t get a simpler meal to cook.

This dish will give you around 8-10 servings, be sure to remember that as it will be tempting to over indulge, it’s that good. Set aside your lunch for tomorrow and freeze the rest (already made into portions) as a back up meal.

CFI Kitchen– Beef & Vegetable Chilli

CFI Kitchen– Beef & Vegetable Chilli

THURSDAY

Breakfast – Almost Oatmeal & Chicken Sausages

Add fresh or dried fruits and/or nuts for additional texture and flavor. Makes breakfast for two. Approximate cooking time: 10 minutes.

Ingredients

  • 3 apples of choice (granny smiths)

  • 4 tbs raw, chunky almond butter

  • 2-3 tbs raw, unsweetened coconut milk

  • Cinnamon to taste

  • Dash of fresh grated nutmeg (optional)

Instructions

  1. Cook apples in a small pan over medium heat until thety are soft enough to mash. 

  2. Once any remaining water is drained mash apples, then add rest of ingredients stirring often until a custard consistancy.

  3. Serve with 2 chicken sausages per person.

Lunch – Leftover Pork Chops & Roasted Asparagus

Dinner – Beef & Vegteable Chili

Makes a hearty pot of soup with plenty to freeze for leftovers or serve for company (about 10 servings). Approximate cooking time: 90 minutes.

Ingredients

  • 2 tbs coconut oil

  • 1 large  onion, diced

  • 2 tbs chili powder

  • 1 tsp ground chipotle flakes

  • 2 tsp sea salt (optional)

  • 1 tsp cumin

  • 1 tsp garlic salt

  • 2 lbs beef/lamb stew meat, cut into 1”x1” chunks

  • 2 (28 oz) cans diced tomatoes 

  • 1/2 of a (4 oz) can diced Jalapeños (may add more if desired)

  • 1/2 tsp oregano

  • 1/2 tsp thyme

  • 1 bay leaf

  • 7-8 medium mushrooms, sliced

  • 2 medium carrots, sliced

  • 2 medium courgette,diced

  • 1 large red pepper, diced

Instructions

  1. Heat large soup pot over medium-high heat.

  2. When hot, add coconut oil and onion to pot and brown slightly.

  3. Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef/lamb stew meat in the mixture to coat on all sides.

  4. When onions have browned slightly, add beef/lamb and brown on all sides.

  5. Add the diced tomatoes. Fill the empty can with water and add to the pot. Add  jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.

  6. Add courgette and red pepper, and cook for another 20 minutes.

  7. If a tad too hot for your liking serve with coconut milk that has been in the fridge forming a yoghurt like topping to cool it down a bit.