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.

  1. The daily log?

  2. A record of how your exercise is going. What and when?

  3. Have to taken a second set of photos yet? Can you see a difference in this weeks photos?

  4. 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.

WEDNESDAY

Breakfast – Eggs with Avocado Salsa

Makes breakfast for two. Approximate cooking time: 10 minutes. 

Ingredients 

  • 4 eggs

  • 1/2 cup sliced or slivered almonds 

  • 1/2 avocado, sliced 

  • 4 tbs salsa 

Instructions 

  1. Heat non-stick skillet over medium-high heat.

  2. Beat eggs in a small bowl, and pour into skillet. 

  3. Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer). 

  4. Top with almonds, avocado and salsa. 

Lunch – Leftover Chicken Apple, Roasted Squash, Red Onion & Rosemary

Dinner – Bun-Less Burgers 

Makes dinner for two, with leftovers for lunch. Approximate cooking time: 25 minutes. 

Ingredients

  • 1 lb lean ground beef or turkey 

  • 1/2 tsp sea salt

  • 1 tsp coconut oil 

  • 1/4 tsp freshly ground black pepper 

Instructions

  1. Mix meat, sea salt, and freshly ground black pepper together with a fork. Form into 4 burgers.

  2. Heat a skillet over medium-high heat and add the oil when hot.

  3. Cook the burgers until desired temperature is reached. 

Dinner – Orange, Avocado &  Cashew Salad 

Makes a salad for two adults. Approximate cooking time: 10 minutes. 

Ingredients 

  • 2 large oranges, segmented 2 large ripe avocados, diced 1/2 cup cashews

  • 3 handfuls spinach, 

  • Olive oil 

  • Spinach, or watercress 

  • Salt and pepper

Instructions

  1. Prepare both oranges by cutting off the rind and outer membrane and slicing out the wedges of fruit between the segments. Do this over a bowl and set the remaining juice aside. 

  2. Dice both avocados. 

  3. Divide the greens up between two plates, and top with oranges, avocados, and cashews. 

  4. Add a drizzle of olive oil and any juice left over from the oranges. Season with sea salt and freshly ground black pepper to taste.