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Fry the following in a non-stick pan:

Coat pan with a little olive or coconut oil/spray 1/2 onion

 1 carrot cut in pieces

 Fresh or pickeled ginger

 5 celery sticks cut in pieces

 Parcley

100g chicken liver.

To taste tandoori masala, pink salt. 

 

SERVING SUGGESTION: Serve on a bed of cuccumber 

Read more ...1 Chicken fillet​

1 packet crushed roasted soy beans

1 Egg

Lemon Juice

Spices of your choice

Salt and pepper to taste

 

Preheat oven to 180C

Butterfly chicken fillet into two pieces

Sprinkle some lemon juice over the chicken

Put spice of the choice and salt and peper on the fillet

Crush the roasted soy beans

Beat the egg yolk with a fork

Dip the fillet first in the egg and then roll in the crushed roasted soy beans

Put onto baking paper on your oven tray

Bake for 20 minutes

 

CLOUD BREAD

 

Beat 3 egg whites

Mix 3 egg York with

-1 teaspoon baking powder

-3 tablespoons cottage cheese

-3 measurement spoons Personalized Protein Powder

-1 teaspoon chia seed

Mix all ingredients – add salt, pepper, chopped herbs, chilli flakes to taste

Fold egg whites into the mix.

Baking paper on tray

1 tablespoon of the dough per slices. Form to a shake almost like a slice of toast.

Preheat oven to 150 degrees. Bake for approx. 20min

Gives approx. 10-12 slices

Eat cold or warm.

(If cold – preheat them next day in the toaster)

 

Eat with salad, eat with an egg, egg with the tomato-avo dip (Level10club recipe), eat with ¼ avo and a few slices tomato, eat with a slice of ham or chicken breast, eat with a veggie or fruit, eat with cottage cheese/low fat as snack or main.Read more ...

Here comes a delicious recipe for BREAD LOVERS the CLOUD BREAD (no flour - only protein)

 

Dip of the Day – Tomato-Avo-Dip
 ½ cup hot water mix with fork in a small bowl with 4 scoops of Herbalife Gourmet Tomato Soup (based on pea protein!)
 Mash ¼ to ½ an avocado and mix with the cooled down soup mix. Add little lemon juice, salt, pepper, chilli flakes to taste
 Dip with veggies or have on cucumber slices eat with your meat or as spread on your cloud bread  

 

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CLOUD BREAD

Beat 3 egg whites
Mix 3 egg York with
-1 teaspoon baking powder
-3 tablespoons cottage cheese
-3 measurement spoons Personalized Protein Powder
-1 teaspoon chia seed
Mix all ingredients – add salt, pepper, chopped herbs, chilli flakes to taste
Fold egg whites into the mix.
Baking paper on tray
1 tablespoon of the dough per slices. Form to a shake almost like a slice of toast.
Preheat oven to 150 degrees. Bake for approx. 20min
Gives approx. 10-12 slices
Eat cold or warm.
(If cold – preheat them next day in the toaster)

Eat with salad, eat with an egg, eat with the tomato-avo dip (Level10club recipe), eat with ¼ avo and a few slices tomato, eat with a slice of ham or chicken breast, eat with a veggie or fruit, eat with cottage cheese/low fat as snack or main.

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Read more ...Ingredients:

2g 1 clove of garlic, finely chopped

45g juice and grated rind of 1 lemon

125g 1/2 cup(125ml) water or dry white wine

8g 2tsp (10ml) Olive Oil

6g 1tsp (5ml) Salt

5 sprigs Thyme or 2tsp dried Thyme

Black pepper to taste

 

Method:

Preheat the oven to 180 C.

Remove skin and all fat from chicken

Place chicken and sweet potatoes in an oven dish.

Mix the rest of the ingredients and pour over the chicken and sweet potatoes.

Cover with foil and bake for 20 minutes.

Remove foil ke for another 20 minutes or until or until chicken and sweet potatoes are cooked.

 

Serve with a salad.

Read more ...1 tbspn Olive Oil​

100g breast fillet, cut in thin strips

1/2 small onion, finely chopped

1 clove garlic, crushed

1/2 teaspoons finely chopped ginger

1 cup mix vegetables, cut

1 Continental Stock Pot Chicken (Ina Paarman)

1/4 cup hot water

1 tbspn honey

1 tbspn chopped mint and coriander

 

Heat 1/2 tablespoon oil and stir-fry chicken until golden brown

Remove from wok

Heat remaining oil and fry onion, garlic and ginger until soft

Add vegetables and stir fry until almost tender

Return chicken to wok with lemon grass, Stock Pot, water, honey, stir fry 1-2 min longer

Remove from heat, stir through mint and corianderServe with brocoli rice

Read more ...*Usually Hummus is made from Chickpeas but this version uses green peas which are rich

in resistant starch fiber.

Makes 4 servings

 

1 cup frozen peas, thawed

4 tbspns chopped walnuts

2 tbspns fresh lemon juice

4 garlic cloves, minced

1/2 tspn salt

1/2 tspn pepper

 

Combine peas, walnuts, lemon juice, garlic, salt and pepper in a blender or food processor.

Process until smooth.

 

Alternately serve on cumcumber slices instead of crackers

 

Recently I had some of our coaches at our house for a recognition dinner - and of course this is a challenging event. Everyone is curious how healthy I cook and if it is still tasty.

 

Try this one - we all loved it...nice healthy protein - greek flavors....some of us go soon to Greece for our FREE VACATION - one more reason to get used to the delicious greek cuisine.

 

 

GREEK SNITZEL * original recipe says pork snitzel / I prefer chicken fillet

recipe for 2, 607 kcal per person

1 onion

1 teaspoon olive oil

1 table spoon tomato paste

1 tin diced tomato

cayenne pepper

salt

garlic

fresh thyme

 

 

1 table spoon olive oil

2 chicken fillet/breast

pepper

200g  baby/cherry tomato

10 black olives

100g Feta cheese

 

chop onions and fry in olive oil. Add tomato paste and diced tomatoes. cook for 3min on med. temperature. add garlic, salt and pepper and thyme leaves. Cook for 10min on med temp.

 

spice the chicken breast with the pepper. Fry from both sides for approx 2 min each side.

Put snitzel into a baking dish.

give cherry  tomato and olives around

top with the tomato sauce

sprinkle feta cheese on top and bake for approx 15-20 min in the oven *200 degrees

 

Serve with wild/brown rice or greek baby potatoes or a salad

Decorate with thyme

Bon apetite Read more ...

Read more ...1 large or 2 small chicken breasts

2 heaped tsp Harissa paste (or Moroccan Spice paste)

2 cups mixed baby veg

Cut in half: 1 used baby butternut, gem squash and patty pan

Fresh mint leaves

Lemon juice to serve

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Mix together:

400g ostrich or extra lean beef mince, 1 egg, chopped parsley, 1/2 onion chopped

1 teaspoon mustard, 1-2 table spoon oats to bind

Add masala, salt, pepper, dried chilli to taste

Form meat balls and fry in a non stick pan with very little olive or coconut oil/spray

TIP:  if you think you need to put in more oil - rather add a few drops water

Enjoy 1 for snack with some cucumber or have 2 as a main meal with a mixed salad or stirfry

 

 

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Ingredients:

2g 1 clove of garlic, finely chopped

45g juice and grated rind of 1 lemon

125g 1/2 cup(125ml) water or dry white wine

8g 2tsp (10ml) Olive Oil

6g 1tsp (5ml) Salt

5 sprigs Thyme or 2tsp dried Thyme

Black pepper to taste

 

Method:

Preheat the oven to 180 C.

Remove skin and all fat from chicken

Place chicken and sweet potatoes in an oven dish.

Mix the rest of the ingredients and pour over the chicken and sweet potatoes.

Cover with foil and bake for 20 minutes.

Remove foil ke for another 20 minutes or until or until chicken and sweet potatoes are cooked.

 

Serve with a salad.

 

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