Home workout motivation - My Best Tips
Monday, May 04, 2020
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What have you learned about yourself during Iso’?
Wednesday, April 22, 2020
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Chicken Cacciatore in 10 minutes!
Monday, April 20, 2020
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Tri-quinoa salad
A simple dish that not only looks bright and colourful but tastes amazing. Tri-coloured quinoa salad makes a great side dish for chicken or fish, it’s also perfect for BBQ's. You can totally modify this to your taste, substitute any of the ingredients with other like coloured vegetables to create a new flavour altogether. Leave out what you don't like or add more of what you do like. Enjoy!
Ingredients:
1½ cups uncooked tri-coloured quinoa
2 cups water
pinch of salt
3 green/ spring onions, thinly sliced
1 large continental cucumber, washed, diced
1 small green capsicum, deseeded, finely diced
1 small red capsicum, deseeded, finely diced
1 small yellow capsicum, deseeded, finely diced
juice of 1 lemon, squeezed
fresh cracked pepper, to season
garnish with fresh dill
flaxseed oil to serve
What To Do:
Step 1: Rinse quinoa for about 1-2 minutes. Fill a medium saucepan with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; continue to simmer covered for a further 10-12 minutes.
Step 2: Remove saucepan from heat. Keep covered for an additional 5 minutes. Remove lid, fluff with a fork then transfer quinoa into a large mixing bowl to cool.
Step 3: Add onions, cucumber and capsicum to the quinoa, squeeze lemon over the top and mix together well.
Step 4: Plate up, drizzle flax oil over the quinoa salad, season with pepper and toss well. Serve immediately with your choice of first-class protein!
NOTE from Shar: I chose a beautiful 150g salmon fillet as my choice of first-class quality protein to accompany the tri-coloured quinoa salad.
- Lightly spray a non-stick frying pan with oil, and heat on medium-high heat. Place fillet into pan, season with freshly cracked pepper and cook 3-4 minutes on both sides. Serve immediately when done.
Substitution suggestions for the salad:
1 cup perino cherry red tomatoes, quartered
½ cup of corn
3-4 celery stalks, finely chopped
Servings: 6 
Cooking & Prep time: 25 minutes
Nutritional Information: (Tri-Coloured Salad per serve)
Cals: 159 kJ's: 667.8 Protein: 6.9g Carbs: 27.0g Fat: 2.6g
Sunday, April 12, 2020
A simple dish that not only looks bright and colourful but tastes amazing. Tri-coloured quinoa salad makes a great side dish for chicken or fish, it’s also perfect for BBQ's. You can totally modify this to your taste, substitute any of the ingredients with other like coloured vegetables to create a new flavour altogether. Leave out what you don't like or add more of what you do like. Enjoy!
Ingredients:
1½ cups uncooked tri-coloured quinoa
2 cups water
pinch of salt
3 green/ spring onions, thinly sliced
1 large continental cucumber, washed, diced
1 small green capsicum, deseeded, finely diced
1 small red capsicum, deseeded, finely diced
1 small yellow capsicum, deseeded, finely diced
juice of 1 lemon, squeezed
fresh cracked pepper, to season
garnish with fresh dill
flaxseed oil to serve
What To Do:
Step 1: Rinse quinoa for about 1-2 minutes. Fill a medium saucepan with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; continue to simmer covered for a further 10-12 minutes.
Step 2: Remove saucepan from heat. Keep covered for an additional 5 minutes. Remove lid, fluff with a fork then transfer quinoa into a large mixing bowl to cool.
Step 3: Add onions, cucumber and capsicum to the quinoa, squeeze lemon over the top and mix together well.
Step 4: Plate up, drizzle flax oil over the quinoa salad, season with pepper and toss well. Serve immediately with your choice of first-class protein!
NOTE from Shar: I chose a beautiful 150g salmon fillet as my choice of first-class quality protein to accompany the tri-coloured quinoa salad.
- Lightly spray a non-stick frying pan with oil, and heat on medium-high heat. Place fillet into pan, season with freshly cracked pepper and cook 3-4 minutes on both sides. Serve immediately when done.
Substitution suggestions for the salad:
1 cup perino cherry red tomatoes, quartered
½ cup of corn
3-4 celery stalks, finely chopped
Servings: 6 Cooking & Prep time: 25 minutes Nutritional Information: (Tri-Coloured Salad per serve)Cals: 159 kJ's: 667.8 Protein: 6.9g Carbs: 27.0g Fat: 2.6g
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Savvy Tuna Cakes
Monday, March 23, 2020
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Low-Carb Slider Burgers
Sunday, February 16, 2020
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Take the weight off your shoulders
Tuesday, December 31, 2019
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Berry-Beet Pitaya Bowls
Tuesday, December 31, 2019
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Applekin Oat-y-liscious
Tuesday, December 31, 2019
Pumpkin is actually a fruit! When cooked, pumpkin's rich orange colour provides a potent source of bioavailable alpha and beta carotene that protects against various cancers. This week, we combine pumpkin with oats, apple & coconut milk for the best, most nutritious breakfast ever!
Serves: 4 Prep & Cooking Time: Less than 10 minutes
Nutritional Information: (per serve) Calories: 195.4 Protein: 5.8g Carbs: 30.2g Fat: 5.8g
Get the recipe in my New Transformation Cookbook
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Gluten-free Christmas Roulade Tree
Sunday, December 15, 2019
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