Week 6 Breakfast Recipes

Morning Mojo: Lemon Ginger Detox Glass water (at room temperature) Juice of ½ lemon Either: ½ inch knob ginger root OR pinch of cayenne pepper

Instructions: 1. Add the lemon juice to the glass of water. 2. If adding ginger: finely grate the ginger using a zester, and add the zest to the glass of water. 3. If adding cayenne pepper: add a pinch of cayenne to your water.

Veggie Scramble 1 Tbsp coconut oil 2 eggs ½ cup sweet potato, cut into small cubes ½ cup mushrooms ½ cup spinach

Instructions: 1. Heat coconut oil in large non-stick pan over medium heat. 2. Add sweet potatoes and sauté for 5-7minutes or until tender. 3. Add mushrooms and spinach and sauté for another 2 minutes. 4. Crack eggs into a bowl and whisk. 5. Pour eggs into pan with veggies. Scramble until fully cooked.

Breakfast Egg Muffins 1 Tbsp olive oil 2 cups red and green capsicums, chopped 1 cup yellow onion, chopped 2 cups baby spinach - roughly chopped measured/packed before chopping 1 cup mushrooms, measured before chopping 1 tsp garlic powder Salt to taste 8 whole eggs Hot sauce (optional)

Instructions: 1. Preheat oven to 180 degrees C. 2. Grease a standard 12-slot muffin pan with cooking spray and set aside. 3. Heat a large non-stick pan over medium heat. 4. Once hot, add in oil, red capsicum, green capsicum, and onion. 5. Sauté 5-7 minutes, or until veggies are just tender. 6. Add in spinach and mushrooms and cook for an additional 2 minutes. 7. Season with salt and garlic powder and remove from heat. 8. Crack eggs into a bowl and whisk together. 9. Stir in cooked veggies. 10. Pour the egg/veggie mixture evenly into the prepared muffin pan. 11. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked. 12. Leftovers can be stored in an airtight container in the fridge for about 4 days. Vanilla Almond Smoothie Blend: 1 Tbsp almond butter, 1/2 cup spinach, 1 Tbsp flax/chia seeds, 2 scoops vanilla protein powder, 1 cup unsweetened coconut or almond milk, and ice.

Green Smoothie Blend: 2 cups spinach, 1 small banana, 1/2 cup peach, 2 tbsp cashews, 1 cup unsweetened almond or coconut milk, 1 Tbsp chia seeds, and ice.

Week 6 Snack Recipes

Turkey Capsicum Roll Ups 60g deli turkey Tahini Capsicum, sliced

Instructions: 1. Spread Tahini on turkey. 2. Layer with capsicum and roll-up. Week 6 Lunch Recipes

Cabbage Avocado Salad with Shrimp 1 cup red cabbage, shredded 1 small red apple, thinly sliced 1 celery stalk, finely chopped 2 Tbsp walnuts, chopped 1 Tbsp fresh lemon juice 1 Tbsp apple cider vinegar ½ avocado, mashed Sea salt & black pepper to taste 6 cocktail prawns, chopped

Instructions: 1. Mix together cabbage, apple, celery and walnuts in a bowl 2. In a separate bowl, whisk together lemon juice, apple cider vinegar, and mashed avocado. 3. Drizzle dressing over salad. 4. Top with prawns 5. Sprinkle with salt and pepper to taste.

Kale Salad 4 cups baby kale or other mixed greens 1 cup roasted sweet potato 1 small apple cored and sliced 1/4 cup pomegranate seeds (optional) 140g cooked and sliced beef such as Prime Rib Strawberry Balsamic Vinaigrette Dressing 1/2 cup strawberries 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil 1 Tbsp Dijon mustard 1 clove garlic, minced 1/4 tsp salt 1/4 tsp pepper

Add all the ingredients to a blender and blend until smooth. Keep refrigerated.

Tuna Lettuce Wrap 1 can wild tuna, drained ½ avocado, peeled and diced 1/3 cup celery, finely chopped 1 ½ Tbsp green onions or chives, finely chopped 3 Tbsp lemon juice

Instructions: 1. Mix all ingredients together. 2. Serve in lettuce leaves or over a bed of mixed greens Avocado Egg Salad 2 Hard-boiled eggs, chopped 1/4 Avocado, diced 1 slice bacon, cooked and crumbled Juice from ½ a lemon Sea salt & black pepper to taste

Instructions: 1. Mix together eggs, avocado, bacon, and lemon juice. 2. Sprinkle with salt and pepper.

Sea salt & black pepper to taste Romaine or leaf lettuce leaves for serving

Sweet Potato Fries 1 large sweet potato ½ tsp sea salt 1 tsp paprika Freshly ground black pepper ¼ cup olive oil

Instructions: 1. Preheat the oven to 220 degrees C. 2. Cut the potatoes into 1/2cm thin strips, or to your desired thickness and length. 3. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated. 4. Transfer the potatoes to a large baking sheet covered with parchment paper. 5. Spread the potatoes in a single layer. 6. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly.

Creamy Avocado Dill Dressing 1 very ripe avocado 2 Tbsp olive oil 3 sprigs fresh dill 1 Tbsp lime juice 1 Tbsp honey 2 Tbsp apple cider vinegar 2 cloves garlic ¼ cup almond milk ¼ cup water

Instructions: 1. Combine all ingredients in a blender, process until creamy. 2. Store in an airtight jar or container in refrigerator, will last approximately 1 week.

Week 6 Dinner Recipes

Turkey & Spaghetti Squash with Tomato - Basil Sauce 1 spaghetti squash 500g minced turkey 2 garlic cloves, minced 3 cups diced tomatoes 1/2 cup chopped fresh basil, divided Sea salt and pepper to taste

Instructions: 1. Preheat oven to 180 degrees C. 2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet. Bake at 180° for 45-60 minutes or until tender. 3. Cook turkey in a saucepan over medium heat. Add garlic about half way through. 4. Add tomatoes (and a bit of water if there isn’t much tomato juice); bring to a simmer. Cook for 15 minutes. Remove from heat; stir in 1/3 cup basil. 5. Cool squash until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands. 6. Top squash with turkey, tomato, basil mixture. 7. Top with remaining basil for garnish. 8. Note: Can use canned diced tomatoes or a tomato pasta sauce

Ground Beef Broccoli Slaw (5 servings) 1 Tbsp coconut oil 1 pack mushrooms diced 1 bag of broccoli slaw 1 onion diced 3-4 garlic cloves minced 1kg grass fed minced beef Handful of spinach (optional) 3-4 tbsp coconut aminos 1 tsp salt and dash of pepper

Instructions 1. Heat oil in large pan. 2. Add in mushrooms and cook for 4-5 minutes. 3. Add in onions, then broccoli slaw and garlic. 4. Mix well while it’s cooking for about 5 minutes. Remove from heat and set aside. 5. In another large pan cook ground beef until brown. 6. Mix beef and slaw together in one of the pans, and add spinach, salt, pepper, and coconut aminos. 7. Let cook for a few more minutes on low while the flavors meld, then enjoy!

Lemon Garlic Herb Salmon 80g butter or ghee 1 tsp sea salt Zest of 1 lemon 1 Tbsp fresh parsley, chopped 1 Tbsp fresh dill, chopped 1 clove garlic, minced Dash of black pepper 4 pieces of wild salmon fillets

Instructions: 1. Preheat oven to 200 degrees C. 2. Mix all ingredients except for salmon in a small bowl. 3. Place the salmon fillets on a parchment lined baking sheet. 4. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet. 5. Bake in an oven on top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork. 6. Alternately the fish can be barbequed or grilled on medium/high on the second to top rack for 8-10 minutes, or until cooked through.

Zucchini Noodles 1 medium zucchini (make sure they’re firm, not overripe), spiralized 1 Tbsp olive or coconut oil

Instructions: 1. Place a pan over medium-high heat, add oil, and once the pan is hot (flick water in, it should sizzle), add in the zucchini noodles. 2. Toss the zucchini noodles lightly with pasta tongs and cook for for 3-5 minutes or until al dente – don’t let the noodles cook for longer or else they’ll wilt and look lifeless. 3. Just keep tossing so that all zucchini noodles hit the bottom of the hot pan and cook through 4. Add garlic, salt, and pepper if desired after noodles are done cooking.

Shrimp and Walnut Stir-Fry (4 servings) 2 Tbsp coconut oil shallots, sliced 2 cloves garlic, minced 500 – 600g raw prawns, peeled and deveined 2- 3 Tbsp coconut aminos 1 Tbsp honey 1/4 cup walnut halves 1 head cauliflower, processed in a food processor to the size of rice

Instructions: 1. Heat the oil in a large pan over medium heat. Add 1 tablespoon of the oil. 2. Add the shallots and cook for a minute. Add the garlic, stir, and add the shrimp. 3. Cook until prawns starts to turn pink, then add the coconut aminos and honey. Remove prawns from pan. 4. Add the walnuts and cook for about 2 minutes, until toasted. 5. Remove from pan. Add the remaining oil and cauliflower to the pan and stir. Cook for about 5 minutes, until softened. 6. Serve shrimp over riced cauliflower and top with walnuts.

Steak and Vegetable Stir-Fry 2 Tbsp coconut oil 1 clove garlic, minced 1 tsp ginger, minced 500g steak, sliced 2 cups cabbage, shredded 1/2 cup carrots, shredded 2 cups broccoli florets 2 shallots, sliced 1 lime, juiced

Instructions: 1. Heat the oil in a large pan or wok. Add the shallots, garlic, and ginger and cook for 1 minute. Add the steak, cook until browned and remove from pan. 2. Add vegetables to pan and cook quickly, stirring until veggies are tender. 3. Add the steak back to the pan and add the lime juice. 4. Cook until heated through and serve.

Mashed Cauliflower 1 medium-sized head of cauliflower, chopped into florets 3 garlic cloves, minced 1 tsp fresh thyme leaves 1 Tbsp shallots, chopped Almond milk (optional) Salt and pepper, to taste

Instructions: 1. Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender. 2. Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the seasonings, and process to your desired texture. 3. If additional liquid is needed to facilitate blending, feel free to add a splash of almond milk or water, and adjust the seasonings to your taste 4. Serve warm and enjoy!