Body Transformation
Over half way. Feeling good?
We are now in to week four out of six and the results of all your hard work should be showing.
Keep on top of your recording of each week.
The daily log?
A record of how your exercise is going. What and when?
Have to taken a second set of photos yet? Can you see a difference in this weeks photos?
Take those measurements again and see what has been happening and shout out your results.
It may be getting easier, however, we are still here to help. 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.
MONDAY
Breakfast – Paleo Avocado Toast
Makes breakfast for 2. Approximate cooking time: About 35 minutes.
Ingredients
2 large potatoes
1 tsp olive oil
2 avocados , sliced
Other topping suggestions, smoked salmon, poached eggs, or bacon.
Instructions
Preheat oven to 200°.
Line a baking sheet with greaseproof paper.
Using a centre point of each potato, slice each potato lengthways into four 1/8 inch planks for a total of 8 slices.
Toss with olive oil so that each potato is lightly coated.
Place potato slices on lined baking sheet and bake for 30-35 minutes until golden brown.
Place avocado slices on toast and mash with a fork, season with salt & pepper and any other topping you wish.
Lunch – Leftover Shepherds Pie
Dinner – Baked Sea Bass With Capers & Lemon Served With Steamed Brocolli
Makes dinner for two adults. Approximate cooking time: 25 minutes.
Ingredients
2 sprigs fresh dill (dried may be used if fresh dill is unavailable)
450g sea bass fillets (or any firm white fish available)
Sea salt
Freshly ground black pepper1 lemon
2 tbs capers, rinsed
Instructions
Preheat oven to 180°.
Place sea bass fillets on a grill pan.
Sprinkle the fish with sea salt and freshly ground black pepper. Top with ca- pers and dill sprigs. Cover with fresh lemon slices.
Bake for 10-15 minutes, until fish flakes easily with a fork.