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!

WEDNESDAY

Breakfast – Myra’s Chopped Mushrooms With Eggs & Onion

Makes enough for 2 people for 2 breakfasts (4 servings). Approximate cooking time: 30 minutes. 

Ingredients

  • 8 slices of bacon (save drippings)

  • 8 hard-boiled eggs, peeled and finely chopped

  • 1 medium onion, finely diced

  • 10-12 medium white mushrooms, finely chopped

  • Freshly ground black pepper, to taste 

Instructions

  1. Cook bacon fully and remove from pan. Reserve a light coating of bacon fat in the pan. Crumble bacon pieces when cool and set aside.

  2. Meanwhile, hard-boil the eggs.

  3. Cool cooked eggs in water and shell immediately. Chop into bite-size pieces.

  4. Over medium-high heat, sauté the onion in the remaining bacon drippings until translucent and golden brown.

  5. Add the mushrooms and sauté another 5-6 minutes, stirring frequently, until softened.

  6. Mix sauté eggs and bacon together, and season with black pepper.

  7. Serve warm or cold. 

 

Lunch – Leftover Teriyaki Chicken

 

Dinner – Gingery Broccoli Beef

Makes dinner for two, with leftovers for lunch. Approximate cooking time: 45 minutes.

Ingredients

  • 2 tbs coconut oil, divided

  • 2 cloves of garlic, minced

  • 750g sirloin steak, cut into very thin strips

  • 2 tbs lemon juice

  • 1 tbs flax meal

  • 2 tsp freshly grated ginger

  • 2 tsp freshly ground black pepper

  • 1/2 tsp red pepper flakes

  • 1/4 to 1/2 cup chicken broth

  • 2 cups broccoli, cut into flowerets

  • 2 cups carrots, thinly sliced

  • 1 green onion, thinly sliced 

Instructions

  1. Heat 1 tbs coconut oil and garlic in a large skillet over medium-high heat.

  2. Add the sliced beef and 1/4 tsp sea salt, and brown. Remove beef from pan to a side dish and get rid of excess juice left in the pan.

  3. In a small bowl mix lemon juice, flax meal, grated ginger, freshly ground black pepper, and red pepper flakes with 1/4 cup broth.

  4. Heat pan again over medium heat. Add 1 tbs coconut oil when pan is hot.

  5. Add broccoli and carrots to pan. Pour liquid ingredients on top and toss to coat.

  6. Cook over medium heat until broccoli is tender.

  7. Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred.

  8. Stir in beef until it’s coated with sauce and let simmer for a few minutes until beef is warmed through.