Phase 2 lunch & dinner

Combine phase 1 recipes with phase 2, add or take out ingredients

Now adding in more food options. This is a guideline to start you off, once your body adjusts to the portions and different foods and your weight is manageable, you can increase anything on here as you like! Increase everything gradually and slowly. Week 1 add one portion of carbs. Week 2 add 2 portions of carbs. Keep monitoring your body responses

SWEET JACKET: MAKES 1 SERVING

  • 1 small sweet potato
  • 110g tuna (protein of your choice)
  • bunch of spring onion, chopped
  • 1 tbsp flaxseed oil

Preheat oven to 180c. Cook sweet potato for about 45 minutes or until soft. Mix tuna, oil and spring onions and place inside the potato.

LEMON & THYME CHICKEN: MAKES 3 SERVINGS

  • 1-2 tbsp olive oil
  • 5-6 cloves of garlic, minced
  • 1/3 cup of water with 1/2 chicken stock
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1/2 tsp dried oregano
  • 1/2 tsp fresh thyme leaves
  • 3 boneless skinless chicken breasts
  • Two sprigs of fresh thyme
  • 1 lemon cut into 4 wedges
  • 3 small sweet potato's

Preheat the oven to 200c. Heat pan over medium heat, add minced garlic for 1 minute. Add chicken stock, lemon zest, lemon juice, oregano and thyme leaves. Pour mixture into a baking dish. Place chicken in baking dish with the lemon wedges and two sprigs of thyme. Place the sweet potato's in the oven on a tray and bake around 45 minutes or until soft. Place the chicken in the oven 5 minutes after the potato has gone in. Once everything has cooked, remove the chicken from the dish and serve. Lighlty drizzle the dish sauce over the chicken

SALMON SALAD: MAKES 1 SERVING

  • 1 small sweet potato
  • Salmon fillet (protein of your choice)
  • leafy green vegetables with cucumbers, tomatoes and lemon juice
  • 1 tbsp flaxseed oil 
  • touch of ginger

Preheat oven to 180c. Cook sweet potato for about 45 minutes or until soft. Using a non stick pan add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Serve with salad and lightly drizzle oil and ginger