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.

TUESDAY

Breakfast – Courgette Fritters & Bacon

Makes approximately 5 (5 ̋) fritters, or 10 (2 ̋) fritters. Approximate cooking time: 20 minutes.

Ingredients

  • 2 cups shredded courgettes (about 2 medium)

  • 3 eggs

  • 1 Tbs coconut flour

  • 1/4 tsp freshly ground black pepper

  • coconut oil (for pan)

  • 4 bacon rashers (5 if one male)

Instructions

  1. Grate courgette by hand and set aside (if it is very wet, lightly blot it dry with a paper towel).

  2. In a large bowl, beat eggs together.

  3. Add coconut flour.

  4. Combine shredded zucchini, sea salt, and freshly ground black pepper.

  5. Meanwhile, set a large frying pan over medium-low heat. When hot, add coconut oil or bacon grease to coat the bottom of the pan.

  6. Spoon the mixture into the pan in desired sized fritters.

  7. Serve with bacon rashers.

Lunch –Left over Taco Salad

Dinner – Slow Cooked Chicken Salsa Verdee

Makes dinner for two, with leftovers for lunch. Approximate cooking time: 4 hours.

Ingredients

  • 4 skinless, boneless chicken breasts

  • 1 large onion

  • 2 cloves garlic/lazy garlic

  • Jar of salsa

  • 1/3 cup chicken gravy

  • Tube tomato puree

  • 1 tbs olive oil

  • 1 tbs paprika

  • 1 tsp ground cumin

  • 1 tsp ground corriander

  • 1 tsp black pepper

  • 1 Bay leaf

Instructions

  1. Place all ingredients in a slow cooker or ovenproof dish that has a lid.

  2. Stir to combine ensuring all chicken is covered in sauce.

  3. Cover and cook for 4 hours until chicken is fork tender and pulls apart easy.

  4. Once cooked, shred chicken with fork and spoon giving it a pulled pork look.

  5. Stir thoroughly in sauce.

  6. Serve with Plantain chips, sliced avocado, fresh corriander and lime wedges.