STUFFED EGGPLANTS – PHASE 3

METHOD PRECOOKING METHOD: Line a tray with baking paper Season with salt, pepper and cumin powder Cut eggplant in half and place with white facing upwards Spray lightly with oil Season to your liking the tops with salt, pepper, cumin powder and harissa spice (available from the supermarket, no sugar or additives) Place in oven at 180 c for 40 to 50 minutes ( depends on size of egg plant). FILLING & INGREDIENTS 2 tbsp of oil 5 cloves of garlic 2 onion finely diced 1 tbsp of mixed herbs Chilli to your taste 3 tbsp of chicken stock powder  and cook well. Dice 300 gms of mushroom and add to this mix and...

SLOW COOKED BEEF BRISKET – PHASE 2 & 3

INGREDIENTS Beef brisket - fat removed cut into big chunks 4 cloves garlic 1 tablespoon cumin Pinch paprika Pinch cayenne pepper 1/4 cup apple cider vinegar 1/2 tin chopped tomatoes 1/4 cup beef stock Salt to taste 2 bay leaves 2 tablespoons tomato paste 1 tablespoon stevia 1 chopped onion DIRECTIONS In cooker sear beef garlic and onions. Turn cooker to slow mode and add all remaining ingredients. Mix to combine. Cover the slow cooker for 9 hours. When time is up lift lid and turn to sear mode again for approx 10 mins to allow remaining juices to evaporate. Serve with salad or lettuce cups for Phase 2. Serve with cauliflower rice for Phase 3. By Helen Wu

JAMAICAN LAMB – PHASE 3

INGREDIENTS Lean lamb chops Salt to taste 5-6 tablespoons curry powder 1 large onion sliced 4-6 cloves garlic, minced 1 chilli chopped 1 tablespoon olive oil 1 cup stock or water 1 tablespoon thyme 1 medium onion, chopped 1 tablespoon tomato paste DIRECTIONS In pan heat oil. Add garlic and onion. Fry till translucent. Add lamb and fry further till browned. Add curry powder,  thyme and tomato paste. Toss to combine. Add chilli and stock/water. Cover and simmer on medium heat for approx 20 mins. Remove lid and simmer further 10 mins. Add salt to taste and serve HOT with steamed vege or cauliflower rice. Optional: add some greens into the curry 5 mins prior to serving...

BEEF AND MUSHROOM BURGERS – PHASE 3

INGREDIENTS 200 grams heart smart very lean beef mince 50g avocado 15g finely grated cheese (cheddar cheese) 2 x flat mushrooms-  (cooked in water, lemon juice & garlic) DIRECTIONS Make mince into a 2 x beef patty's Bake mince patty's in oven first After the mince patty's are cooked, layered all ingredients on top of each other & microwaved them for 30 seconds to melt the cheese. Serve with lettuce leaves Makes 1 serving By Michelle

BACON WRAPPED BAKED EGGS – PHASE 3

INGREDIENTS 4 slices sugar free bacon or very lean bacon 1 teaspoon butter 4 eggs Shredded cheddar cheese DIRECTIONS Preheat oven to 350 degrees. Place bacon in a deep skillet on medium high heat until evenly brown but still flexible. Wrap bacon slice around the inside of a muffin cup. Put butter in hot skillet to melt. Place a teaspoon of butter/bacon grease mixture in the bottom of each muffin cup. Drop in an egg. Bake in oven for 15 minutes. Place a sprinkling of cheese on top of each one. Bake another 3-5 minutes until cheese is melted and egg is cooked. Makes 2-3 serving By Jess Arroyo

CHICKEN OR BEEF CAULIFLOWER PIZZA – PHASE 3

INGREDIENTS 1 head of cauliflower 1 head cauliflower - blended in food processor to resemble rice 1 egg 1/3 cup of goats cheese dried herbs (of your choice) Garlic powder Homemade tomato sauce Mushrooms 200grams chicken or beef DIRECTIONS Put pizza try in the oven and heat oven to around 200 degrees. Cut up 1 head of cauliflower. Blitz in a whizzer until it looks like rice. Cover with glad wrap and microwave for 5-6 mins. Lay out on a tea towel to cool. Once cooled, wrap it in the tea towel and squeeze it a lot. When you think you’ve got all the water out of it, swap to a clean tea towel and...

STEAK ROLLS STUFFED WITH COTTAGE CHEESE, SUNDRIED TOMATOES AND SPINACH – PHASE 3

INGREDIENTS 100g lean steak - bashed out flat 50g low fat cottage cheese. Sun dried tomatoes - NOT IN OIL! Spinach   DIRECTIONS Spread cottage cheese on steak. Top with spinach and sun dried tomatoes. Roll up. Seal rolls in a hot pan. When sealed on both sides, put on a tray and finish off cooking in the oven. Only about 10mins at 180 degrees. I served with a mixture of spinach, cauliflower, cabbage, sun dried tomatoes, red onion and about 20g slendier noodles. Combine all of the above in a pan and sauté with garlic, chilli flakes, salt and pepper. Serves one By Mel Wishart