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!

THURSDAY

Breakfast – Leftover Myra’s Chopped Mushrooms & Onions


Lunch – Leftover Gingery Broccoli Beef


Dinner – Lamb with Sweet Red Peppers

Makes dinner for two, with leftovers for lunch. Approximate cooking time: 60 minutes. 

Ingredients

  • 600g lamb, cut into 1 ̋ pieces

  • 1/4 tsp sea salt

  • 1/2 tsp freshly ground black pepper

  • 3 tbs coconut oil

  • 2 garlic cloves, minced

  • 2 cups hot water

  • 4 large red bell peppers, sliced into rings

  • 3 Tbs fresh parsley, chopped 

Instructions

  1. Rub lamb with sea salt and freshly ground black pepper. Set aside.

  2. Heat a large skillet over high heat and add coconut oil when hot.

  3. Brown the lamb on all sides, turning frequently (3-5 minutes).

  4. Add garlic and water to the pan with the lamb and bring to a boil.

  5. Once boiling, reduce heat to medium, and cook partially covered for 30 minutes.

  6. Uncover and cook 10-15 minutes longer, or until lamb is tender enough to fall apart with a fork.

  7. Add red peppers and cook for another 10 minutes, or until peppers are tender.

  8. Top with fresh parsley.