**We don't provide meal plan for Breakfast as we assume you are having your BURN Protein Shake! Pictures for illustration purposes only
** Click Recipes for all recipes
**We don't provide meal plan for Breakfast as we assume you are having your BURN Protein Shake! Pictures for illustration purposes only
** Click Recipes for all recipes
MONDAY
LUNCH -Caprese Avocado Salad
DINNER - Lamb Curry
TUESDAY
LUNCH - Left over Lamb Curry
DINNER -Mexican Burgers
WEDNESDAY
LUNCH - Left over Mexican Burgers
DINNER -CHICKEN AND ASPARAGUS STIR FRY
THURSDAY
LUNCH - Left over CHICKEN AND ASPARAGUS STIR FRY
DINNER -Mushroom Frittata
FRIDAY
LUNCH - Left over Mushroom Frittata
DINNER -Wonton Soup
SATURDAY
LUNCH - Wonton Soup
DINNER -Portuguese Cod with Spinach Almond Migas
SUNDAY
LUNCH -Portuguese Cod with Spinach Almond Migas
DINNER - Bangers & Mash
INGREDIENTS
2g of carbs per serve
METHOD
INGREDIENTS
Serves: 4
Carbs Per Serve: 3.5 grams
METHOD
INGREDIENTS
2 Serves
6.5g of carbs per serve
METHOD
INGREDIENTS
Serves: 2
Carbs Per Serve: 7.5 grams
METHOD
INGREDIENTS
Serves 2
10g of carbs per serve
METHOD:
1. Preheat oven to 200 C.
2. In a large pan over medium-high heat, melt the coconut oil. Add the garlic and saute until fragrant, about 30 seconds.
3. Add the mushrooms, onion, capsicum, parsley, and Italian seasoning. Saute until the vegetables are soft, about 5 minutes. Set aside and let cool.
4. In a medium bowl, whisk the eggs with the coconut cream. Add the cooled vegetable mixture and stir to combine. Season with salt and pepper, to taste.
5. Pour the egg mixture into a greased 8-inch (20 cm) baking dish. Place in the oven and bake for 25 to 30 minutes or until the eggs are cooked through.
6. Let cool slightly and serve.
Keep 1/2 for tomorrow lunch
INGREDIENTS
10 Serves
6.4 grams of carbs per serve
METHOD:
INGREDIENTS
Serves 2
9g of carbs per serve
METHOD:
1. Generously season the both sides of the cod filets with salt.
2. Add 60 ml of olive oil to a large nonstick pan over medium-high heat.
Gently place the fillets in the hot olive oil and cook for 5 minutes. Carefully turn over the fillets and add the parsley and garlic to the pan. Cook for an additional
1 minute. Remove from heat and set aside to rest.
3. In a different skillet, add 2 Tablespoons (30 ml) of olive oil over medium-high heat. Add the spinach to the skillet and saute until completely wilted, about 2 to 3
minutes.
4. Add the almond flour and garlic to the skillet. Continue to saute for an additional 1 to 2 minutes until the garlic is slightly browned. Season with salt and pepper, to taste.
5. Serve with migas with the cod and drizzled with the parsley sauce.
INGREDIENTS
For the bangers -
● 2 Tablespoons of coconut oil (30 ml), to cook with
● 500g of sausages of your choice
For the mash -
● 1 head of cauliflower (600 g), broken into small florets
● 0.25 cup of butter, melted
● Salt, to taste
Serves 2
7g of carbs per serve
METHOD:
1. In a large pan, melt the coconut oil over medium-high heat. Add the sausage and brown on all sides.
2. Reduce the heat to medium and continue to fry the sausages until completely cooked through. Set aside to rest.
3. To make the cauliflower mash, microwave, boil, or steam the cauliflower until tender. Blend well with the butter and salt, to taste.
4. Serve the remaining cauliflower mash with the sausages.
Hard Boiled Eggs
Diet Jelly with cream
Peanut Butter
Nuts
Vegetable Sticks
Ham And Cream Cheese Roll ups
Pork, Bacon
Cottage Cheese And Berries
String Cheese
Sunflower Seeds
Pepperoni And Cheese
Mushrooms
Turkey And Cheese Roll Up
Parmesan Crisps
Beef Jerky
Salami
Broccoli
Spinach Or Kale Chips
Cauliflower
Cucumber
Sugar-Free Chocolate 88% Cocoa
Avocado
Olives
Dip
Celery
Tuna Salad
Full-Fat Yogurt
Pork Rinds
Pork Crackle
Prawns With Guacamole
Artichoke
Cucumber Feta Rolls
Broccoli Soup
Tofu
Chicken Salad
XLR8 Burn Protein Shake
Ham
Pickled Herring
Tomato And Mozzarella Salad
Cheddar Cheese
Celery And Peanut Butter
Edamame
SNAXX Minute Muffins
SNAXX Brownies
SNAXX Pancakes
SNAXX Cookies
SNAXX Protein Balls