by Christianne Wolff | Sep 19, 2017 | Vegan Week 11 - Sunday, Vegan Week 2 - Saturday, Vegan Week 3 - Tuesday, Vegan Week 9 - Sunday
Serves 4 Ingredients 2 tbsps olive oil 2 shallots, chopped 4 spring onions, chopped 1 clove garlic, crushed 2 stalks celery, chopped 2 medium cauliflowers, broken into florets 1 tsp dried basil ½ tsp dried marjoram ½ tsp dried sage Salt and freshly ground black pepper...
by | Dec 6, 2015 | Maintenance week 22 - Saturday, Vegan Week 2 - Saturday, Vegan Week 4 - Thursday, Vegan Week 6 - Sunday, Vegan Week 8 - Sunday
Serves 2 Ingredients 4oz / 115g / ½ cup quinoa 2 tsps coconut oil 6 mushrooms, quartered 1 yellow pepper, chopped 1 large handful roughly chopped spinach Salt and freshly ground black pepper Preparation Method 1 Cook the quinoa according to the instructions. 2 Heat...
by Christianne Wolff | Jun 29, 2015 | Maintenance week 8 - Thursday, Vegan Week 2 - Saturday
Serves 1 Ingredients 4 stalks celery 1 small red beetroot, cubed 1 handful spinach 1 small bunch coriander Salt and freshly ground black pepper Preparation Method 1. Juice all ingredients; pour into a glass, season with salt and pepper, and add ice or water, as...
by | Jun 28, 2015 | Maintenance week 18 - Sunday, Maintenance week 19 - Sunday, Maintenance week 7 - Friday, Vegan Week 12 - Wednesday, Vegan Week 2 - Saturday
Serves 4 Ingredients Red salad leaves, e.g. lollo rosso 1 red onion, thinly sliced 1 red pepper, cut into strips 6 radishes, sliced 2oz / 60g / ¼ cup sundried tomatoes (not in oil), sliced 1 can red kidney beans (15oz / 400g) drained and rinsed Juice of a lime Salt...
by Christianne Wolff | Jan 20, 2015 | Maintenance week 1 – Friday, Maintenance week 16 - Sunday, Maintenance week 2 - Thursday, Maintenance week 22 - Tuesday, Maintenance week 5 - Saturday, Maintenance week 6 - Monday, Maintenance week 7 - Monday, Saturday week 3, Vegan Week 2 - Saturday
Ingredients 600g parsnips 2 tbsp coconut oil Preparation method 1. Heat the oven to 180°C 2. Grate the parsnips with a peeler 3. Melt the coconut oil in a pan and drizzle over the parsnips in an ovenproof dish 4. Cook for 25 minutes Eat as a snack on its own, or...
