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Mince Kebabs with Satay Sauce

500g mince meat, beef or lamb
1 white onion, grated
2 garlic cloves, finely grated
½ tsp ground ginger
1tsp chilli flakes
1tbs olive oil
2tsp curry powder
½ tsp turmeric

Satay Sauce:
1 small white onion, grated
2 garlic cloves, grated
1tbs oil
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
Chilli flakes


Pre-heat a grill to medium heat.

Place all kebab ingredients into a medium size mixing bowl, combine well.

Roll mixture into small sausage shapes, thread onto a skewers and place on grill for 5-6 minutes or until cooked through.

To make the almond sauce, place the oil, onion and garlic into a pan and fry on low heat for 5 minutes or until slightly browned.

Add almond butter, coconut cream and soy sauce, stir consistently until thickened. Remove from heat and stir in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.

To serve, place kebabs on some salad leaves and spoon satay sauce over the top.

Bought too many tomatoes and avocados?

Breakfast – Spinach and egg white omelet with roasted tomatoes

Snack – Avocado rolls (chopped avocado w/ your choice of added veggies dressed with lemon juice wrapped in lettuce)

Dinner – Pan-Seared scallops with roasted tomatoes and fresh basil
desired (recommended: Mashed or pan-fried slices)

Orange-Glazed Salmon Fillets with Rosemary over Sweet Potato

Yield: 4 servings

4 6oz salmon fillets
Ground black pepper
cooking spray (evo in spray bottle)
2 tbsp minced shallots
½ tsp chopped fresh rosemary
¾ cup fresh squeezed orange juice (~2 oranges)
1 tbsp organic honey (thinned like maple syrup)


1. Cook fillets on skillet over medium-high heat for ~2 min on each side or until desired doneness. Remove from pan.
2. Saute’ shallots in the skillet ~30 seconds. Add juice and honey, cook ~1 min. Return fillets to pan, cooking ~ 1 min on each side.
3. Plate over sweet potatoes cooked as desired (recommended: Mashed or pan-fried slices)

Lime Zest Chicken w/ Avocado Salsa

Yield: 4 servings

2 tbsp minced fresh cilantro
2 ½ tbsp fresh lime juice
1 ½ tbsp EVO
4 (6 oz chicken breast)
cooking spray (EVO in a spray bottle)

1 cup chopped plum tomato
2 tbsp finely chopped onion
2 tbsp fresh lime juice
ground pepper
1 avocado, peeled and chopped

Combine cilantro, lime juice and EVO in a bowl to marinate chicken breasts. Marinade ~3 min. Heat and spray a grill pan (for those beautiful grill marks) or a sauté pan. Cook chicken ~6 min on each side or until done.  Plate and cover with about ¼ cup salsa.

Paleo Pancakes By Tabitha

 GOOD MORNING –Perfect Pancakes

3 whole eggs

1/2 cup almond meal

1/2 cup coconut milk

1 cup apple sauce or 2 bananas
2 tsp cinnamon

1 tsp vanilla extract

Coconut oil or EVO for cooking (go light on the oil, you just want a non-stick surface)

If you like fruit like I do, I recommend:

1 cup blueberries
1 apple, cored and chopped or
2 bananas sliced or
1 peach, pitted and chopped (this is my favorite!)

Whisk or blend all ingredients until smooth (except blueberries or added chunky fruit). Fold in fruit. Cook in lightly oiled sauté pan or on griddle. ~2-3 min on each side or until bubbles are popped in the center of pancake.

*Keep them thin for a more pancake like texture.
**There are eggs in there, so you want them cooked thoroughly, but eggs make flipping these little suckers a bit tougher if you don’t have a good non-stick surface

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