Body Transformation

Taste bud heaven today!

How was day one, any problems?

Todays breakfast is super easy, quick, and very tasty. The hot pepper sauce gives it a nice little kick, we use tobasco sauce but you can choose whatever you like or avoid altogether.

After yesterday’s dinner you are looking forward to lunch today. It tastes just as good when heated up, be sure to add your gherkins, mustard and ketchup.

Dinner is nice as written, however, if you aren’t a fan of sweet potato mash you can chop in cubes and pan fry with some garlic and rosemary as an alternative. It does take a little longer but is delicious with the shallots. I have also added an oxo cube to the mash to give it more flavour, give it a try both ways if you repeat this one.

CFI Kitchen – Chorizo & Scrambled Eggs

CFI Kitchen – Chorizo & Scrambled Eggs

TUESDAY

Breakfast – Chorizo & Scrambled Eggs

Makes breakfast for two. Approximate cooking time: 15 minutes.

Ingredients

  • 1 tbs coconut oil

  • 1/2 yellow onion, diced

  • 1/4 lb chorizo, sliced

  • 4 eggs

  • 1/4 tsp freshly ground black pepper 

  • Hot pepper sauce

  • Dash of sea salt

Instructions

  1. Over medium-high heat, sauté the onions and chorizo in coconut oil until the chorizo gets crispy around the edges and the onion turns slightly translucent. 

  2. Meanwhile, beat the eggs in a small bowl and add sea salt and black pepper.

  3. Pour the eggs into the pan with the crispy chorizo and translucent onions.

  4. Scramble the eggs softly until cooked.

  5. Top with hot sauce.

Lunch – Left over Jalapeño Burger

Dinner – Chicken, Shallots & Sweet Potato

Makes dinner for two, with leftovers for lunch. Approximate cooking time: 45 minutes.

Ingredients

  • 3 medium (5”-6”) sweet potatoes, peeled and cut in 2” pieces

  • Add sea salt and freshly ground black pepper, to taste

  • 4 tbs coconut oil

  • 4 boneless, skinless chicken breasts

  • 4 shallots, sliced into thick rings

  • 2 tbs fresh rosemary, chopped

Instructions

  1. Wash and chop sweet potatoes. Place in a large pot and cover with cold water.

  2. Bring pot to a boil. Once boiling, add 1 tsp sea salt and reduce heat to medium-low. Simmer until tender (about 14-16 minutes).

  3. Reserve 1/4 cup of cooking water. Drain remaining liquid and return sweet potatoes to pot. Mash with reserved cooking water.

  4. Meanwhile, season chicken with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

  5. Heat 4 tbs coconut oil in large skillet over medium-high heat.

  6. When pan is hot, add sliced shallots and rosemary and cook for one minute.

  7. Add chicken breasts to pan and pan-fry until golden brown and fully cooked (7-8 min per side).

  8. Serve with mashed sweet potatoes on the side.