Body Transformation

Home stretch!

So, you have reached six weeks of our nutrition programme. How did it go? Did you enjoy the food, the cooking, the eating? How was sourcing the ingredients and preparing everything? We would love ot know how you got on. 

How did you go of keeping a record of your time on the programme?.

  1. How well did you stick to the plan? Did you miss a meal? Did you supplement any ingredients? How did you feel, stressed, hungry, thirsty?

  2. How was your sleep? Did it improve or not?

  3. Did you manage to train and how did it feel?

  4. How about the before and after photos? Do you have something to shout about? Let's see them!

  5. What about the before and after measurements? Tell us what you got.

We shall talk to you towards the end of the week and catch-up on how it all went.

Let's shout about what you have achieved!

MONDAY

Breakfast – Eggs With Avocado & Salsa

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

Ingredients

  • 4 eggs

  • 1/2 avocado, sliced 

  • 1/2 cup sliced or slivered almonds 

  • 4 tbs salsa 

Instructions

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

  2. Beat eggs in a small bowl and pour into pan.

  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 – Prosciutto & Berries Salad

Makes a salad for 4 people, so save some for tomorrow. Approximate cooking time: 5 minutes.

Ingredients

  • 8 cups rocket

  • ½ cup fresh blueberries

  • ½ cup pomegranate seeds

  • 226g prosciutto

  • 1 avocado, sliced

  • ½ cup vinaigrette

Instructions

  1. Arrange rocket on a large plate, top with berries, pomegranate seeds and prosciutto.

  2. Place avocado slices on top of salad and dress with vinaigrette.

 

Dinner – Salmon With Coconut Cream Sauce & Spinach Salad

Makes a hearty dinner for two. Approximate cooking time: 40 minutes. 

Ingredients

  • 2 salmon fillets

  • 1/4 tsp sea salt (optional)

  • ¼ tsp black pepper

  • 2 tsp coconut oil

  • 1 large shallot, diced

  • 3 cloves garlic minced

  • Zest of one lemon

  • 1/2 cup coconut milk

  • 2 tbsp fresh basil, chopped

Instructions

  1. Preheat oven to 180°. 

  2. Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.

  3. Heat a medium sauté pan over medium heat. When pan is hot, add coconut oil, garlic, and shallots. Sauté until garlic and shallots soften, about 3-5 minutes.

  4. Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.

  5. Reduce heat and add basil.

  6. Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.