Recipe Inspiration
Spaghetti Bolognaise
Ingredients
100g lean ground beef
2 cups of organic tomato sauce (no added sugar or oil)
2 tablespoons tomato paste (no added sugar or oil)
1⁄2 cup of beef stock
1 cup konjac slim pasta
1 small onion
A few sprigs of fresh basil leaves
1 bay leaf
1 garlic clove
1⁄2 teaspoon dried oregano
Salt and pepper
Method
Peel and dice the onion and garlic then sauté in beef stock (approx 2 tbsp) until softened.
Add the beef stirring until brown.
Pour in the remaining stock and tomato sauce, then add the tomato paste and herbs. Stir to combine.
Reduce heat to simmer and cook for 15-20 minutes stirring occasionally.
Meanwhile drain and rinse the pasta and just before removing pan from heat add it in and toss well.
Season with salt and pepper before transferring to bowl.
Add parsley for garnish and enjoy with a side salad.
Lamb Casserole
Ingredients
100g of lean lamb
1 cup of vegetable stock
1 cup of mushrooms
3 medium tomatoes
1 onion
1 garlic clove
1 tablespoon of parsley
1 1⁄2 tablespoons organic tomato paste (no added sugar)
1 bay leaf
Salt and pepper
Method
Preheat the oven at 160C.
Chop the mushrooms and tomatoes, dice the garlic, cut onion into quarters, and cut lamb into cubes.
Place all the ingredients in an oven proof dish and mix.
Place into oven for approximately 1 hour, stirring occasionally.
Serve with a green leafy salad.
Orange Chicken and Asparagus Salad
Ingredients
100g chicken breast
2 cups of cos lettuce
3 cherry tomatoes
1⁄2 orange (segments)
1 cup of baby asparagus
1⁄2 cup chicken stock
4 tablespoons freshly squeezed orange juice
(Approximately 1⁄2 an orange)
2 tablespoons freshly squeezed lemon juice
Marinade for chicken
1 tablespoon of chicken stock
1 tablespoon orange
1 tablespoon lemon
Method
Mix marinade ingredients together and cover chicken in it, refrigerate for 1 hour.
When chicken is finished marinating, chargrill for 4 minutes each side or until cooked through. Then cut into strips.
Chargrill asparagus, turning, for 5 minutes or until tender.
Toss the orange segments, cos lettuce, cherry tomatoes and asparagus into a salad.
Whisk the orange juice, lemon juice and chicken stock in a large bowl and use as a dressing on the salad.
Grilled Fish with Garlic Sauce
Ingredients
100g of white fish
1 cup of grilled vegetables (from allowed foods list)
1 cup of baby spinach leaves
3 cherry tomatoes
1 tablespoon lemon juice
1 tablespoon dried mixed herbs
Salt and pepper
Garlic sauce
3 cloves garlic, minced
1/2 cup cauliflower florets
1/2 tablespoon lemon juice
1/4 tablespoon apple cider vinegar
Salt and pepper
Method
Chop vegetables and season the fish with herbs, salt and pepper.
Cook the fish and vegetables on medium to hot for approximately 6-8 minutes (add some water if needed to prevent sticking).
While the fish is cooking, make the garlic sauce.
First cut the cauliflower into small pieces, steam for approximately 8 minutes.
Add cauliflower into blender.
Add the minced garlic, lemon juice, vinegar, salt and pepper and blend to a smooth consistency. Adding some water if needed.
Remove fish from heat, garnish with lemon juice.
To serve, top with the garlic sauce, grilled vegetables, spinach leaves and tomatoes.
Grilled Vegetables and Egg Lettuce Wrap
Ingredients
1 whole egg
3 egg whites
1 large iceberg lettuce leaf
1 cup of rocket
2 tomatoes
1 cup zucchini
1⁄2 leek
1 onion
1 red onion
1 spring onion
2 garlic cloves
Fresh herbs
Method
Slice onions into thick rings, cut zucchini, spring onion and leek long ways, peel garlic and slice tomato.
Place into pan and cook until they become soft.
Remove from heat and cover.
Separate the 3 eggs and dispose of the 3 yolks. Add the whole egg into the 3 egg whites and whisk.
Pour egg mixture into a non-stick fry pan to cover the whole base.
As the omelette sets, use a spatula to gently lift areas for the mixture to run and cook evenly.
Once cooked, add all ingredients into the lettuce wrap and enjoy.
Apple, Cucumber & Kale Juice
Ingredients
1 large green apple
1 cup of cucumber
3 medium kale leaves
Ice
Method
Wash and chop all ingredients.
Put ingredients through a juicer adding water to help pass if needed.
Serve with ice for a refreshing drink.
Steamed Cinnamon Apple
Ingredients
1 large peeled or unpeeled red or green apple
2-3 cups of water
Cinnamon
Method
Place water in the bottom of the steamer and add cinnamon.
Core and peel apple.
Place apple into a steamer basket and steam for 10 minutes.
Remove and dust with cinnamon.
Herbal Tea Ice Block
Ingredients
1 tablespoon of loose herbal tea leaves of choice
Mint leaves
2 cups of filtered water
Stevia drops
Ice
Method
Put herbal leaves into a teapot and pour 2 cups of boiled water over.
Let steep for 5 minutes, then strain while pouring into a cup.
Add a few drops of stevia.
Let it cool before pouring into an ice block mold.
Add in the mint leaves and allow to freeze before enjoying.
Upon purchasing The Lightbody Program you will gain access to The Lightbody Program Facebook Support Group where we share more yummy recipe ideas for Phase Two.