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.

CFI Kitchen – Omelette With Ham, Olives & Peppers

CFI Kitchen – Omelette With Ham, Olives & Peppers

WEDNESDAY

Breakfast – Omelette With Ham, Olives & Peppers

Makes breakfast for two. Approximate cooking time: 5 minutes

Ingredients

  • 5 eggs

  • 250g cooked ham

  • Handful olives, halved

  • Pepper

  • Salt and pepper to taste

  • Hot pepper sauce

  • 2 tsp coconut oil

Instructions

  1. In a bowl beat all eggs together, add salt and pepper.

  2. Melt coconut oil in pan once nice and hot.

  3. When the oil is hot add ½ the eggs and cover the whole pan.

  4. Flip over and add the ham olives, hot sauce and pepper.

  5. Fold in half and enjoy.

Lunch – Leftover Chorizo Meatballs & Mash

Dinner – Six Minute Salmon Bowl

Makes dinner for two with leftovers for lunch. Approximate cooking time: 6-8 minutes.

Ingredients

  • 4 salmon fillets

  • Pinch of salt, pepper, oregano, granulated garlic, granulated onion, rosemary and turmeric

  • 4 cups rocket

  • Cauliflower rice

  • 1 lemon, halved

  • 2 tbsp coconut aminos

  • 1 avocado

  • ½ mango

Instructions

  1. Turn oven on and pop an ovenproof dish in to pre heat.

  2. Pat dry salmon with kitchen towel. Lightly season the skin side with salt and pepper and the other side generously with the rest of spices mixed together.

  3. Place the salmon in the preheated dish and sear for 2 minutes. Then place under the grill for 4 minutes until the salmon is opaque in the centre or cooked to your liking.

  4. Serve the salmon over a bed of rocket and cauliflower rice. Squeeze some fresh lemon over the fish.

  5. Dress the bowls with coconut aminos and top with avocado slices and mango slices.