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Read more ...30ml (2 tbspns) avocado or olive oil

10ml (2 tspns) honey

10ml (2 tbspns) soy sauce

15ml (1tbspn) fresh ginger, grated

500g Ostrich Steak

2 carrots, cut into thin strips

250g Portabellini or button mushrooms, sliced

1 red pepper, seeded and sliced

6 spring onions, sliced diagonally

1 clove of garlic, cut in florets

2 handfuls baby spinach

50g roasted cashew nuts or 45ml (3 tbspns) sesame seeds

Lemon juice, salt and pepper to taste​


Mix the oil, honey, soy sauce and ginger together and season with lemon juice, salt and pepper to taste

Pour marinade over steak and mix to coat the meat

Set aside and leave to marinate for 10-20 minutes

Prepare all the vegetables before you start cooking

Heat a thin layer of oil over a medium heat in a large pan and sear steak until golden brown on both sides,

but not cooked through

Reduce the heat, add some of the marinade and cover with a lid

Simmer for 5-7 minutes or until coooked, but still juicy

Spoon meat out and cut into thin slices

Set aside

Heat a little extra oil, if necessary, in the same pan and fry carrots for a few minutes

Add mushrooms and fry until most of the liquid has evaporated

Add peppers, spring onions and garlic and fry for 2-3 minutes

Add brocoli and stir-fry until cooked, but still crispy and bright green

Stir in the spinach with the remaining marinde and the meat

 Stir-fry for a few minutes until heated through and season to taste

Sprinkle with nuts and serve immediately


*TIPS: Substitute ostrich steak with chicken or seafood if preferred

Or for a vegetarian meal add lentils or chickpeas with the spinach

Use any variety of fresh vegetables such as green beans, mange tout, cauliflower


Serves 4

Read more ...12 ripe tomatoes, halved

5 whole large garlic cloves

30ml Olive Oil

Sea salt & black pepper

1 onion, roughly chopped

1 red chilli, deseeded and roughly chopped

1 Vegetable stock pot

300ml water

1 tin butterbeans, drained and rinsed (protein)

5-10ml brown sugar, added according to taste

4 tbspns Herbalife Gourmet Tomato Soup

(21 servings in 1 pack per 9g protein)


Preheat oven to 220C

Place halved tomatoes, garlic cloves into a roasting tray

Drizzle with 15ml Olive Oil and season with sea salt and black pepper

Roast in the oven for 20min or until the tomatoes are just about to collapse

Meanwhile heat the remaining Olive Oil in a pot and saute the onion and chilli until soft

Add the vegetable stock pot and simmer for 5 minutes

When the tomatoes are ready add this to the pot together with the Herbalife Gourmet Tomato soup

Add the butter beans and allow to simmer for another 5 minutes

Blend with a hand blender until smooth

Adjust the acidity of the soup with brown sugar


Serve with crunchy veggies or a salad

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


Read more ...Yields 7 servings | Serving size = 1 cup | Calories 273 | Total fat 6g 

Cholesterol 125 | Carbohydrates 33g | Protein 22g | Sodium 412mg

Dietry Fiber 5g | Sugars 3g


1 yellow onion, diced

1 clove garlic, minced

1 tbsp Olive Oil

1 1/2 cups dry Quinoa - rinse well

3 cups chicken broth, fat free, low sodium

1/4 tspn crushed red pepper flakes

1 bay leaf

1/2 tspn Saffron threads (optional - Tumeric)

1/2 tspn Spanish Paprika

1/2 tspn Black Pepper

Kosher or Sea Salt to taste

1 red bell pepper - cored, seeded and membrane removed - sliced into 1/2" strips

1 cup frozen green peas

1 tsp seafood seasoning

1 pound large shrimp - peeled, devained and thawed



*TIP: If Saffron is available it is recommended because of its distinct Spanish flavour.

  Be sure to rub threads for flavour release when adding to the chicken broth.


While preparing Quinoa, sprinkle shrimp with a pinch of salt and seafood seasoning.

Refrigerate until ready for use.


In a large skillet heat oil until medium low and saute onions til tender for approx. 5min.

Add sliced bell pepper strips and saute an additional 4 min.

Add garlic and saute for 1 min.

Add Quinoa, chicken broth, red pepper flakes, bay leaves, saffron, paprika, black pepper and salt.

Cover and bring to a boil, reduce heat and bring to a low boil.

Continue cooking for approximately 10 min or until most of the liquid has been absorbed.


Add sun-dried tomatoes, peas and shrimp.

Cover and continue cooking for another 5 minutes.

Remove from heat, leave covered and allow to stand for 10 min.

Remove bay leaf and serve.


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


Bring 200ml vegetable broth to the boil

To taste add the following: Masala, chilli flakes, tabasco, pepper, parsley

Add the defrosted mussels

On top add brocoli and halved baby tomatos

Cook on a medium temperature for 10min


Enjoy with or without the broth! 

Read more ...
Read more ...

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 ...

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



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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