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!

CFI Kitchen – The Chicken & Spring Onion Rice

CFI Kitchen – The Chicken & Spring Onion Rice

SATURDAY

Breakfast – No Oatmeal & Pumpkin Tahini

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

Ingredients

  • 1 cup pumpkin (tinned)

  • ½ cup warm water

  • 2 tbsp tahini

  • 2 tbs unsweetened coconut

  • 2 tbsp raisins

  • 2 tsp maple syrup

  • ½ tsp vanilla extract

  • ½ tsp cinnamon

Instructions

  1. Combine all ingredients together in a medium mixing bowl.

  2. Transfer to a saucepan and heat until your desired temperature.

  3. Serve and enjoy.


Lunch – Leftover Man Maker Pie


Dinner – Thai Chicken & Spring Onion Rice

Makes dinner for two and leftovers for lunch. Approximate cooking time: 30 minutes.

Ingredients

  • 6 spring onions

  • 2 tbsp coconut oil

  • 2 heaped tbsp Chinese five spice

  • 2 cloves garlic, finely chopped

  • 1 cm piece fresh ginger, peeled and finely chopped

  • 4 large chicken breasts

Instructions

  1. Preheat oven to 180°.

  2. Chop spring onions, these are for the rice so put aside.

  3. Melt the coconut oil and place in a medium bowl and add Chinese five spice, garlic and ginger and stir into a paste.

  4. Coat the chicken in the marinade and place chicken into a baking dish.

  5. Bake chicken for 25-30 minutes until cooked through.

  6. Five minutes before it’s ready start to make the cauliflower rice

  7. Grate one head of a cauliflower, add coconut oil to a pan and sauté, stirring continuously over a low heat.

  8. When cauliflower begins to soften add the spring onions and cook for a further minute.

  9. Serve chicken alongside the rice.