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!

TUESDAY

Breakfast – Paleo Pumpkin Muffins

Makes 6 muffins. Approximate cooking time: 40 minutes.

Ingredients

  • 1-1/2 cups almond flour

  • 3/4 cup canned pumpkin

  • 3 large eggs

  • 1 tsp baking powder

  • 1 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1-1/2 tsp pumpkin pie spice

  • 2 tsp almond butter

  • 1 tbs sliced almonds

  • 1/4 cup raw honey (optional)

Instructions

  1. Preheat oven to 180°.

  2. Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).

  3. Mix all ingredients and pour evenly into tins.

  4. Bake for 25 minutes on the middle rack.

  5. Sprinkle almonds on top immediately after taking them out of the oven. 

 

Lunch – leftover Prosciutto Salad

 

Dinner – Teriyaki Chicken

Makes dinner for two, with leftovers for lunch. Approximate cooking time: 35 minutes. 

Ingredients

  • 1 tbs coconut oil

  • 4 boneless, skinless chicken breasts

  • 1/4 tsp sea salt

  • 1/4 tsp freshly ground black pepper

  • 1 medium yellow onion, diced

  • Coconut aminos

  • 1 medium red pepper, diced

  • Romaine lettuce

  • 1 cup pineapple, diced

  • 1 medium red pepper, diced 3 romaine hearts 

Instructions

  1. Prepare all vegetables.

  2. Cut chicken breasts into 1 ̋ pieces, and season lightly with sea salt and freshly ground black pepper.

  3. Heat a large pan over medium-high heat and add coconut oil when hot.

  4. Add onions and chicken to the pan and cook about 5 minutes.

  5. Add a small splash of coconut aminos (about 2 tbs) and continue for cook another 5 minutes.

  6. Add pineapple and peppers and cook until chicken is cooked through and vegetables are tender.

  7. Serve over chopped romaine.