Roast vege salad

Quick and easy option great for lunches and smokos

Ingredients :

Spinach 2 cups
Pumpkin 1 Cup
Kumera x1 fist
Potato X1 fist
Cauliflower
Avocado
Boiled eggs x3 and shredded chicken 1x palm
Sliced capsicum

Method:

Cube pumpkin, potato, Kumera and cauliflower and then roast with a drizzle of olive oil, smoked paprika, cinnamon, cumin, turmeric, salt and pepper. Cook shredded chicken to preference,
Once roasted mix everything in a bowl and top with boiled eggs and sliced avocado or home made gucamole

Dressing options:

1tsp of mustard 1tsp of olive oil and a trickle of lemon juice

Spice up your challenge lunch or dinners with veggie fritters!

Super easy and a great way to pack loads of veggies in, plus they taste delicious especially topped with avocado and a poached egg. Great lean replacement for bread can be used any time bread would be used e.g sandwiches,burgers egg on toast!

Some variations we like:

•Zucchini fritters
• Corn fritters

• Pea and hallumi cheese
• Carrot and Kumera

• Pumpkin and herbs

The easy Method:

Just grate your veggies,

add fresh chopped herbs,

2 eggs, 2T of lean flour* (oat, spelt, buckwheat),

coconut oil to fry

Crunchy Potatoes

Ingredients

Potatoes Diced – Six portions (Refer to your fist portions for daily amount per meal)
Tuscan Seasoning
Cajun Seasoning
Olive oil/avocado Oil

Method

Boil potatoes for 15 – 20 Minutes
Drain water, drizzle 1 tablespoon of olive/avocado oil & mix with potatoes
Add Tuscan and Cajun to taste
Bake until Golden and crispy.

Add into your meals as carbohydrate portion (refer to your meal plan for your portion size)

Healthy Nachos!

400g Lean Chicken/Turkey mince

1 Large onion – Diced

2 Potatoes – Thinly sliced into circle chips

3 Large Fresh Tomatoes – Diced

Or

1 Tin of plain diced tomatoes

Mushrooms (Optional)

½ Tin of Chilli Beans (Optional)

Chilli powder dependant on your tolerance (Optional)

Tuscan, Basil, Oregano, Salt & Pepper to taste

Avocado/Coconut oil

Optional for Toppings

1 Whole Avocado

Cottage cheese

Fresh Basil

Preheat oven to 200°c.

Toss sliced potato chips in a bowl with a pinch of Tuscan and 1tsp of your preferred oil (we use avocado oil).

Lower the oven temp to 180c, bake the potato chips until edges are golden brown. (Generally 15-20 Minutes) .

Brown onion in a pan with a tsp of your preferred oil.  Add mince, Once lightly browned add in your Tomatoes, Mushrooms & Other tasty seasonings.

Place Mince over top of the potato chips and add your preferred toppings.

Easy & Yummy, Enjoy!