Mini Xmas Wreath Treats
Monday, December 19, 2016

 

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One Bite Won't Hurt
Monday, December 12, 2016

 

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MP Star Chat Kerry Long
Monday, November 07, 2016

 


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Chicken Parmi Bell Peppers
Monday, October 24, 2016

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Rapid Sculpt FIRE Workout #4
Monday, October 17, 2016

 

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MP Star Chat Amy Pemberton
Monday, October 03, 2016
MP Community page 

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Rapid Sculpt FIRE Workout #3
Monday, September 19, 2016

Want a sexy back and shoulders, along with a great glute-shaper?

Here is the workout to get it!

 


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MP Star Chat Jacqui LaRosa
Monday, September 05, 2016

 

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Be Lean & mean, eat colour & protein!
Monday, August 29, 2016



Post Workout Meal Tri-Coloured Quinoa with Pan-fried Salmon

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 flavor 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 small green capsicum, deseed & chop
1 small red capsicum, deseed & chop
1 small yellow capsicum, deseed & chop
juice of 1 lemon, squeezed fresh cracked pepper, to season
garnish with fresh dill
flaxseed oil to serve

Method:
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.

Step 3: Remove lid, fluff with a fork then transfer cooked quinoa in to a large mixing bowl to cool.

Step 4: Add the onions and chopped capsicum to the quinoa, and squeeze lemon over the ingredients.

Step 5: Plate up, drizzle flax oil over the quinoa, season with pepper and toss well. Serve immediately with your choice of first-class protein!

NOTE from Shar: I obviously chose a beautiful 200g salmon fillet as my choice of first-class quality protein to accompany the quinoa salad. Lightly spray a non-stick frying pan with oil, and heat on medium-high heat. Place fillet into pan, and cook 3-4 minutes on both sides. Serve immediately when done!

Substitution suggestions for the salad:

1 large continental cucumber, washed, diced
1 cup perino cherry red tomatoes, quartered
½ cup of corn

  Servings: 6           Cooking & Prep time: 25 minutes

Nutritional Information: (per serve)
          Calories/kjs 139.3    Protein: 4.1 g     Carbs: 26.9 g     Fat: 1.7 g

 

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Rapid Sculpt FIRE Workout #1
Monday, August 08, 2016

 

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