Body Transformation

How are your results? Shout about them!

We are now in to week five out of six and the results should be clear if you have stuck to your game.

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.

FRIDAY

Breakfast – Homemade Granola

Makes a decent jarful. Approximate cooking time: 25 minutes.

Ingredients

  • 175g mixed nuts, cashews, pecans, walnuts and almonds

  • 1 tsp ground cinnamon

  • 1 apple, cored and grated, skin too

  • 150g gluten free oats

  • 20g Raw honey/ maple syrup works too

  • 40g raisins

Instructions

  1. Preheat oven to 180°.

  2. Mix all ingredients except raisins in a large bowl.

  3. Tip into a baking tray and spread evenly into a single layer.

  4. Bake for 25 minutes, pulling out the tray to mix up regularly so it toasts evenly.

  5. Remove from oven and leave to cool before stirring in the raisins.

  6. The granola will last 2-3 days in an airtight container but I’m guessing it won’t last that long though.


Lunch – Leftover Mustard Glazed Chicken With Salad


Dinner – Chilli Con Avocado

Makes dinner for two with leftovers for lunch. Approximate cooking time: 15 minutes.

Ingredients

  • 1 tbsp coconut oil

  • 2 large red onions

  • 3 green chilli

  • 2 peppers any colour

  • 2 courgettes

  • 900g beef mince

  • 2 tsp paprika

  • 3 tsp cumin

  • 1 avocado

  • Fresh coriander

Instructions

  1. Heat coconut oil in a large pan over high heat.

  2. Add onion, chilli, pepper, and courgette and stir-fry for 1-2 minutes until veg are starting to soften.

  3. Add the mince and break up any lumps as you go. Keep frying for about 3 minutes.

  4. Add paprika and cumin and add salt and pepper cook for a min longer.

  5. Serve on a plate top with avocado and coriander.

  6. For a little treat you could also add Greek yoghurt on top.