Body Transformation

You are off to a great start, don't stop now.

On to week two out of six week, how's it going? Liking it?

How did you get on with the ground rules to help you along your road to success.

  1. Did you keep that log each day. Did you stick to the plan every day? How many meals did you miss? How did you feel throughout the week? Was your mind clearer? What about sleep, did it change towards the end of the week?

  2. We hope you kept your exercise ghoing. Did you feel you had more energy?

  3. Did you take those photos? You might be feeling results alread, can you see a difference in this weeks photos?

  4. The tape never lies. Take those measurements again and see what has been happening.

Remember, we are here to help you through this. Call and talk to us if you have any problems, with detail in the programme or just mentally struggling to get through to the end.

SUNDAY

Breakfast – Summer Vegetable Frittata

Makes 4 servings. Approximate cooking time: 35 minutes.

Ingredients

  • 1-1/2 tbs olive or coconut oil

  •  (6”) courgette, diced

  • 1/2 red bell pepper, diced

  • 1/2 red onion, diced

  • 1 tbs fresh thyme

  • 1/2 tsp sea salt, divided

  • 1/4 tsp freshly ground black pepper, divided

  • 2 garlic cloves, minced

  • 1 medium tomato,  chopped

  • 9 large eggs

Instructions

  1. Heat coconut oil in a large frying pan over medium heat. When hot, add courgette, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper, and garlic.

  2. Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.

  3. Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates.

  4. Combine eggs and remaining salt and pepper and whisk until frothy.

  5. Pour eggs over vegetable mixture and stir gently. Cover, reduce heat, and cook 15 minutes.

  6. Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).

  7. Pop onto a plate, slice, and serve warm or cold.

Lunch – Leftover Chicken Chorizo Kebabs

Dinner – Bacon & Superfood Meatloaf with Home Roasts/Jacket Potato

Makes 8 servings. Approximate cooking time: 1 1/2 hours.

Meatloaf – Ingredients

  • 1 tbsp coconut oil

  • 1 onion

  • 1 stalk celery, finely diced

  • 1 carrot, finely diced

  • 2 cloves garlic

  • 750g mince beef

  • 750g mince pork

  • 250g chicken liver, minced

  • 2 large eggs

  • 2 tbsp organic ketchup

  • 1 tsp ground cumin

  • 1 tsp granulated garlic

  • 1 tsp granulated onion

  • 1 tsp paprika

  • 1 tsp peppr

  • 1 tsp sea salt

  • 2 Tbsp coconut flour

Optional Toppings

  • 5 tbsp ketchup

  • Large onion caramelised

  • 4 slices bacon cut in half

Instructions

  1. Preheat oven to 180°.

  2. Line a loaf tin with greaseproof paper.

  3. In a large pan melt oil.

  4. Add onion, celery,carrot and fresh garlic and cook for 5 minutes.

  5. Remove vegetables from pan and set aside.

  6. In a large bowl mix meat ,eggs,2 Tbsp ketchup,spices, salt and coconut flour all together.

  7. Add vegetables to meat and combine thoroughly before transferring to loaf tin.

  8. Top with additional toppings if using and top with bacon.

  9. Bake for 1 1/2 hours. If the top looks like it is burning cover with foil and continue cooking until done.

  10. Serve with either home roasts or jacket potato.