COTTAGE CHEESE AND APPLE CIDER VINEGAR – PHASE 2 AND 3

INGREDIENTS 1 tablespoon of cottage cheese 1 teaspoon of mustard powder 1 tablespoon of minced garlic 1 teaspoon minced ginger Sprinkle of salt 1 tablespoon of apple cider vinegar Splash of water DIRECTIONS Mix all ingredients together and serve as a dressing over meat / chicken or salad. Approx 1 serve By Rebecca Davidson

Read more...

CREAMY RANCH DRESSING – PHASE 2 AND 3

INGREDIENTS 100 grams low fat cottage cheese ¼ cup beef stock ½ tsp gralic salt ½ tsp onion powder ½ tsp dill ½ tsp garlic powder ½ tsp paprika ½ tsp ground pepper DIRECTIONS Add everything together in a blender and mix until smooth. Adjust seasoning to taste. *note: each serve of dressing is approx 20g protein. The less you use, the less of your protein serve you use. Approx 6 serves By Mel Wishart

Read more...

MIXED BERRY AND CHIA JAM – PHASE 3

INGREDIENTS 3 tablespoons chia 1 cup mixed frozen berries 1/4 cup water 1 tablespoon stevia 1 tablespoon lemon juice DIRECTIONS Blitz water and berries till a thick but wet consistency. Add stevia and lemon juice. Mix through Chia seeds and place in bowl or cup in fridge for minimum 3 hours until Chia seeds all expand. Use as a treat on fruit or alongside a meat dish Makes 1 serving By Helen Wu

Read more...

BAKED CHICKEN WITH ZUCCHINI, TOMATOES & ONION IN A ROSEMARY & LEMON DRESSING – PHASE 3

INGREDIENTS 4 zucchinis cut into 3cm sticks 2 red onions cut into small wedges 4 tomatoes roughly chopped 1 tin of chickpeas in their juice 8 sprigs of fresh Rosemary 800g chicken skinless breast or thigh, trimmed of fat, cut into pieces 1 lemon, zested and juiced   DIRECTIONS For the Chicken Step 1: Preheat oven to 180 degrees C. Slice the ends off the zucchini and cut in half lengthways, then in half again. Then chop them into 3cm long sticks. Step 2: Prepare the other vegetables. Step 3: Scatter zucchini, onion, tomatoes, chickpeas and rosemary sprigs in an oven tray, add the lemon zest and juice of 1 lemon and gently toss. Top [...]

Read more...