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.

TUESDAY

Breakfast – Sausage Stir-Fry

Makes breakfast for two adults. Approximate cooking time: 10-12 minutes. 

Ingredients

  • 1tsp coconut oil 

  • 226g sliced 

  • 1/2 yellow onion, diced

  • 4 cups of spinach 

Instructions

  1. Heat a skillet over medium heat and add coconut oil when hot. 

  2. Add diced onions and sauté until slightly translucent.

  3. Add sausage and cook until browned, tossing frequently.

  4. Add spinach, reduce heat to medium-low, and cover. 

  5. Serve when spinach has wilted.


Lunch – leftover Grilled Steak With Peppers & Onions


Dinner – Chorizo Meatballs With Fake Mash

Makes 2 dozen meatballs so plenty for leftovers for lunch. Approximate cooking time: 30 minutes.

Ingredients

  • 900g pork mince

  • 4 tbsp chorizo blend (2 tbsp chipotle powder,2 tbsp smoked paprika, 1 ½ tbsp granulated onion, 1 ½ tbsp granulated garlic, 1 ½ tsp sea salt, 1 tsp pepper)

  • 2 tbsp apple cider vinegar

  • 2 cloves garlic

  • 2 small onions, finely diced

  • ¼ cup fresh coriander to garnish

  • 1 head cauliflower

  • 4 tbsp coconut oil

  • Pinch of salt, pepper, sage and rosemary

Instructions

  1. Preheat oven to 180°.

  2. In a bowl mix together the pork, chorizo mix vinegar, garlic and onion with your hands until mix is even throughout.

  3. Form into 2 dozen meatballs about the size of golf balls, place in an ovenproof dish.

  4. Bake for 30 minutes or until cooked right through.

  5. While cooking cur the cauliflower into 2 inch pieces and steam until fork tender.

  6. Drain and pop into a blender along with the coconut oil and spices and blend until creamy.