Week Three Recipes

Berry Blast Shake

2 scoops vanilla Achieve

8 blueberries, frozen

2 strawberries, frozen

1 tablespoon raspberry yoghurt

3/4 cup unsweetened almond milk

Blend together and serve.


Italian Meatballs in Marinara Sauce


1kg mince beef

500g pork mince

2tbs italian seasoning

1 egg

1 tbs parsley, finely chopped

2 tsp salt

1 tsp ground black pepper

700ml passata

1 onion, finely chopped

1 tbs olive oil

1 bay leaf

1 garlic clove, minced

1 tbs parsley

  1. Preheat oven to 200 degrees celsius and line a tray with foil.
  2. Mix meats, egg and seasoning together in a large bowl. Form into balls using about 2 tablespoons of mixture for each ball. Place on the lined tray and bake for 20 minutes.
  3. Add olive oil to a pan and heat to medium heat. Add onions and saute for 5 minutes. Add the garlic, passata, bay leaf and pepper.
  4. Cook on low-medium for 20 minutes.
  5. Serve sauce over the meatballs.


Thai Basil Beef


1 tablespoon coconut oil

1kg rump steak, thinly sliced

2 teaspoons cornflour

5 cloves garlic, chopped

1 red capsicum, thinly sliced

1 onion, thinly sliced

2 teaspoons sodium free soy sauce

1 teaspoon dark soy sauce

1 teaspoon oyster sauce

1 tablespoon fish sauce

1/2 teaspoon sugar

1 cup basil leaves

Coriander to garnish

  1. Heat wok to high and add coconut oil. Mix cornflour with beef slices. Sear beef until browned, remove from wok and set aside.
  2. Add garlic and capsicum to the wok and stir fry 20 seconds. Add the onions and cook until browned and slightly caramelized.
  3. Toss the beef back in along with sauces and sugar. Cook a few seconds and then fold through basil until wilted.
  4. Serve and garnish with coriander.

thai beef

Enchilada Stuffed Sweet Potato


  • 4 medium sweet potatoes, scrubbed clean
  • 1 tablespoon coconut oil
  • 1 teaspoon coarse sea salt or kosher salt
  • 1 onion,diced
  • 2 medium chillis, seeds removed and diced
  • 4 cloves garlic, minced
  • 1½ teaspoon sea salt
  • 1 kg minced beef
  • 1 ½ cups enchilada sauce
  • 1 tablespoon coconut oil
  • 1 head cauliflower
  • 1 head broccoli
  • 3 carrots
  • Salt and pepper


  1. Preheat oven to 200° C. Sprinkle the skins of the potatoes all over 1 teaspoon coarse salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
  2. Cut cauliflower and broccoli into similar sized pieces and place in a baking tray. Peel carrots and cut in half and place in the same baking tray. Sprinkle the vegetables with 1tbs oil and sprinkle with salt and pepper. Bake for 30 minutes.
  3. Make the filling: Heat the 1 tbs coconut oil in a large skillet set over medium-high heat. Saute the onion, peppers, garlic, and sea salt for 5 minutes. Add the beef and continue cooking until the beef is cooked through and the vegetables are softened, about 10 minutes.
  4. Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.
  5. Spoon the filling with a slotted spoon into the sweet potatoes, top with warm enchilada sauce and serve with the roasted vegetables.


Low Carb Hamburger Casserole


1 head cauliflower
500g mince beef

1/2 teaspoon cumin

1/4 teaspoon paprika

1/2 teaspoon dried oregano

salt and pepper

1 cup light cream

1 cup chicken stock using stock powder

2 eggs

1/4 cup sliced almonds

Preheat the oven to 180 degrees. Cut the cauliflower into florets and discard the core. Cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water. Add the cauliflower into the top and season with salt. Steam the cauliflower until aldente  and then remove it from heat and set aside uncovered. Place the ground beef in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking. When the meat is mostly cooked remove it from the heat and set aside. Beat the eggs, cream and broth together with a pinch of salt and pepper in a bowl. In a casserole pan layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered. Bake the casserole for 40 to 45 minutes until the center is set. Add the sliced almonds and broil for 2-3 minutes. Let it cool for 5 minutes then serve and enjoy.




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