by Christianne Wolff | Jan 31, 2015 | Friday week 8, Maintenance week 16 - Wednesday, Maintenance week 3 - Wednesday, Vegan Week 1 - Saturday, Wednesday week 5
Serves 1 Ingredients 35g of kelp noodles ( or you could use quinoa, noodles or courgetti ) ½ teaspoon of fresh ginger 1 handful of chopped fresh coriander 2 teaspoons of miso paste or Vegetable stock a squeeze of lemon Nori Seaweed sprinkled and a mixture of steamed...
by Christianne Wolff | Jan 31, 2015 | Maintenance week 1 - Monday, Maintenance week 19 - Monday, Maintenance week 2 - Monday, Maintenance week 4 - Tuesday, Maintenance week 9 - Friday, Wednesday week 5
Preparation method 1 Mix together 2 tablespoons plain yogurt and ¼ teaspoon curry powder. Serve with 1 cup beetroot chips. 2 Preheat oven to 375 degrees F 3 Thinly slice beetroots 4 Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add...
by Christianne Wolff | Jan 26, 2015 | Friday week 10, Friday week 6, Maintenance week 15 - Monday, Maintenance week 2 - Wednesday, Maintenance week 20 - Monday, Maintenance week 23 - Monday, Sunday week 9, Vegan Week 8 - Wednesday, Wednesday week 4, Wednesday week 5, Wednesday week 8
Serves 1 This rich, creamy spread makes an excellent snack! Especially good during times of overwork, nervous tension or strenuous sporting activity. Ingredients ½ small ripe banana ¼ large ripe avocado 2 tsp. carob powder 1-2 tsp. Date Syrup A few drops of real...
by Christianne Wolff | Jan 20, 2015 | Monday week 8, Thursday week 7, Vegan Week 12 - Monday, Wednesday week 3, Wednesday week 5, Wednesday week 6
Serves 1 Ingredients 1 Banana 1 Handful Bueberries 1 Handful Rasberries Preparation method Blend all ingredients in a blender and serve immediately. Bananas are high in potassium, lower blood pressure and protect against leg...
by Christianne Wolff | Jan 2, 2015 | Saturday week 1, Sunday free week, Sunday week 11, Wednesday week 5, Wednesday week 6
Serves 4 Ingredients 3 large carrots, peeled 1 swede, peeled 1 onion, peeled and finely chopped 300g (10oz) green beans, trimmed and halved 1 red pepper, cored, deseeded and roughly chopped 300ml (½pt) vegetable stock 2 garlic cloves, peeled and grated 1 tsp finely...
