POST TRAINING BREAKFAST SMOOTHIE

445 CALORIES BASED ON COCONUT MILK & MERIDIAN PEANUT BUTTER
CUP NON DAIRY MILK (I PREFER COCONUT)
1 TBSP ALMOND/CASHEW/PEANUT BUTTER
30G OATS
SMALL BANANA
CINNAMON

​METHOD
PLACE ALL INGREDIENTS IN A NUTRI BULLET & DRINK

LUNCH/DINNER - 975 CALORIES 3 PORTIONS (325 CALORIES PER PORTION)
MUSHROOM BOLAGNESE
10 LARGE POTABELLO MUSHROOMS
500G 5% MINCE
1 X ONION - CHOPPED
3 X GARLIC CLOVE -CRUSHED
1 X CARROT – FINELY DICED
CHILLI – TO TASTE
TBLSP MIXED HERBS
JAR PASSATA
CAN TINNED TOMATOES
1 TBLSP WORCESTERSHIRE SAUCE
BAG OF SPINACH
100G GRATED MOZZARELLA CHEESE
2 TBLSP OLIVE OIL
METHOD

1. HEAT OVEN
2. PLACE MUSHROOMS IN AN OVEN PROOF DISH ADD 1 TCLSP OLIVE OIL AND 1 X CRUSHED GARLIC CLOVE AND START TO COOK WHILST YOU MAKE THE RAGU
3. PLACE REST OF THE OLIVE OIL INTO THE PAN, FRY THE ONION & CARROT UNTIL SOFT THEN ADD THE MINCE AND BROWN. ONCE BROWNED DRAIN AWAY ALL THE EXCESS OIL.
4. ADD THE GARLIC, CHILLI, WORCESTOR SAUCE & MIXED HERBS, COOK FOR A MINUTE OR TWO THEN ADD THE PASSATA & TINNED TOMATOES
5. ONCE COOKED ADD THE BAG OF SPINACH.
6. TAKE THE MUSHROOMS OUT OF OVEN AND PLACE RAGU OVER, PLACE BACK IN OVEN AND BAKE UNTIL MUSHROOMS ARE SOFT, ADD CHEESE ON TOPAND PUT BACK IN OVEN FOR A FEW MINUTES.

TOP TIP
HAVE LEFT OVERS FOR LUNCH THE FOLLOWING DAY

SWEET OMELETTE (SERVES 2)  (677 CALORIES 338 PER PORTION)
3 EGGS
TSP COCONUT OIL
10 BLUEBERRIES
SMALL BANANA
CINNAMON
100G GREEK YOGHURT (NOT LOW FAT)
25G MIXED NUTS & RAISINS
TSP AGAVE SYRUP (IF DESIRED)
METHOD

1. HEAT OIL IN FRYING PAN & TURN ON GRILL
2. ADD BANANA & CINNAMON & GENTLY FRY
3. BEAT EGGS
4. ADD BLUEBERRIES
5. PLACE UNDER GRILL FOR A MINUTE SO EGGS COOK ON TOP
6. SERVE WITH GREEK YOGHURT, NUTS & AGAVE

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