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Place the following in a bowl:

250ml yoghurt mix

1-2 shot strong espresso

2 scoops PDM Vanilla

*Bea’s Lentil “pizza”*

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(serves 6-8)

 

20min prepare + 20 min bake

 

Ingredients

3-4 cups brown  lentils, cooked

3-4 cups red lentils, cooked

2 cups different beans (black beans, red beans …) / chickpeas, cooked – whatever you have

(my tip – I always cook a big pot of lentils, beans, chickpeas and keep them in small portions in the deep freezer. I cook them in water with masalas and salt)

Chop 1 onion (I like the red onion)

Chop 300 g fresh mushrooms

Chopped spinach 2 cap ful

Fry the onion in little olive oil add the mushrooms, when all gets a color – add the spinach for max 1 min and then add the mix to your lentil and beans in a big bowl

Add fresh or dried chilli, salt, pepper to taste

Add 4-6 eggs

Add 2-3 scoops Herbalife Personalized Protein Powder (more value for the protein absorption)

Top up with a few slices of tomato – see picture

Bake for approx. 20 min.

Serve with a fresh salad. And if you wish with some plain yogurt.

Bon appetit.

 

 

Vegan supper tonight.

Fry oninons, mushrooms.

Add oven bake pumpkin, baby tomato.

Add cooked quinoa and tinned barlotti beans

add fresh spinach.

Stir till spinach is soft

mix 1-2 table spoon of Herbalife gourmet tomato soup (pea protein) in 1/2 cup hot water

and add to the content in your pan.

I topped it by adding 1 pack of our roasted salted soy beans for the crunch and protein.

Cook more and have it as a snack tomorrow. 

Cold and warm delicious.

Enjoy😃😃(protein from quinoa, HL roasted soy beans, HL gourmet tomato soup, barlotti beans)

 

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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, 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 ...

Winter Warmer – Red Lentil and Pumpkin Soup

 

 

The soup is also       Read more ...:

High Protein

High Fibre

Full of Vegetables

High Iron

Here is the recipe:

Serves 4

What you’ll need:

2 teaspoons of olive oil

1 brown onion, chopped

2 cloves of garlic, minced – I used 2 tsp of minced garlic from a jar.

1 large carrot, grated

450g pumpkin, peeled and chopped

1 cup dried red lentils, rinsed and drained

1tsp hot paprika

1tsp cumin

3 cups reduced salt chicken stock

400g can of no-added salt diced tomatoes

For extra good protein add 4 sccops of Personalized Protein Powder (to have a complete protein)

1tbsp chives, chopped (per person)

1tbsp 0-2% Plain Greek or low fat Yoghurt (per person)

Serve with cloud bread (no flour – only protein – recipe on www.level10club.co.za or contact me directly)

 

How to assemble:

Heat oil in pan. Add the onion and garlic and cook until translucent – about 5 minutes. Add carrot, pumpkin, lentils, stock, two additional cups of water and tomatoes.

 Bring to the boil, reduce heat and simmer covered for 30 minutes or until pumpkin is very tender.

Remove from the heat and puree with a stick blender.

Meanwhile, toast Turkish bread under the grill or in toaster.

Serve soup hot with a dollop of 0% Greek Yoghurt and a sprinkle of chives and cracked black pepper.

Eat mindfully and enjoy!

Notes: 

Add more water if you would like a thinner soup. The soup can thicken if made in advance.

You can cook this meal in a slow cooker for 6-10hours.

Can be frozen for one month.

 

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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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 ...

Looking for a yummy lasagne recipe with less calories and more protein….

I have just created this one….and enjoyed it!

Preparation time max 20 min....
Cooking in oven approx. 30-40min.
Pre-heat oven 180 degrees

Fry in a pan – with 1 table spoon olive oil
Chopped ½ onion, 1 chopped carrot, 1 chopped celery + 500g ostrich meat (is cholesterol free and less fat)
Add Italian herbs, peri peri or cayenne pepper or normal pepper, some salt to your taste
1 tin tomatoes (or 4 fresh tomatoes)
Some vegetable broth to make it a nice gravy
Add one scoop Gourmet Tomato Soup
(cook for 15 min on middle temperature)

Already delicious as a Sauce Bolognese

Take lasagne pasta (brown pasta or durum/semolina)

How to make a non-fat béchamel sauce…
300 ml hot water in blender
4 scoops of Gourmet Tomato Soup
1 heaped scoop of Cookies&Cream
(I added some chilli flakes)
1 tea spoon fresh grated parmesan

Take a casserole

First layer:  false béchamel sauce
Then 1 sheet of the lasagne
Then Bolognese sauce
Then 3 table spoons of the béchamel sauce
Then sprinkle grated parmesan

Repeat till all sauces are finished

End with grated parmesan

Bake for approx.. 30-40 minRead more ...

Omelette with mushrooms and extra protein (per serving)

Mix 2 - 3 eggs with 2 measurement spoons PPP (Personalized Protein Powder) with 3 table spoons water add to taste salt, pepper, chopped chives.

150g sliced mushrooms, 1/2 chopped onion

2 slices of ham - chopped in little quaters (no ham if you like it vegetarian)

mix 125g fat free cottage cheese with 1 table spoon Herbalife Gourmet Tomato Soup - to taste some tabasco

 

Heat pan - spray with olive oil

fry onion with the mushrooms till soft and get slightly brown.

Add the cottage cheese mix - it will desolve to a gravy. Keep warm.

 

Heat another pan  - spary with olive oil

fry the omelette from both sides.

Ready in 2-3 min.

 

Serve on plate as a folded omelette with the mushroom filling. Enjoy with a nice fresh green or mixed salad.

 

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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

 

Read more ...200g Tofu

Soy Sauce (low sodium)

Tandoori Masala

 

Preheat the oven to 200C

Cut the tofu into bite size pieces

Mix soy and tandoori masala

Drizzle over the tofu bites

Put onto baking paper on the oven tray

Bake for 15-20 minutes

 

Enjoy hot or cold!

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