• Blog
  • Facebook
  • Twitter
  • Google Plus
  • Instagram
skinny coffee

The two day diet

The two day diet includes a low carbohydrate diet for two days a week.  These are your restricted days and its best to run these two days back to back.  On your restricted days, you eat lots of protein, healthy fats, low fat dairy foods and some vegetables and fruit.  For the remainder of the week, on your ‘unrestricted’ days, you should eat normally, but sensibly.  Why not try one of the delicious recipes below?

These meals are ideal to go alongside our Boot Camp Meal Replacement Shake.

Thai beef saladgrilled-steak-and-beef-salad

Prep 15 minutes Cook 15 mins, plus marinating and resting

Serves 4

2.5cm piece of root ginger, finely grated

1 stick of lemon grass, finely sliced (outer leaves removed)

1 tbsp fish sauce

1 tsp of low salt soy sauce

2 tsp of sesame oil

Juice of 1 lime

1 red chilli, deseeded and finely chopped

2 x 240g rump steaks, trimmed of fat

10cm piece of cucumber, cut into batons

100g of salad leaves

80g of cherry tomatoes, cut into quarters

80g of bean sprouts

Handful each of coriander, basil and mint leaves, roughly torn

  1. Mix the ginger, lemon grass, fish sauce, soy sauce, oil, lime juice and chilli together.  Pour half the marinade over the steaks and marinate for 10 minutes or overnight.
  2. Preheat the grill to high.  Remove the steaks from the marinade and grill on each side for 2 – 4 mins, according to taste.  Set aside to rest for 10 minutes before slicing.
  3. Place the remaining marinade in a bowl.  Add the steaks and the rest of the ingredients.  Toss to coat before serving.

Tip – for a vegetarian alternative, slice 400g of firm tofu into four and marinate as above, replacing the fish sauce with more soy sauce.  Grill for 2 minutes on each side.

 

Open spiced turkey burgers with guacamole topping.

Prep 10 mins Cook 35 mins

Serves 4

For the burgers

480g of turkey mince

2 tsp harissa paste

2 spring onions, finely sliced

1 tbsp of chopped coriander

1 tbsp of chopped mint

1 egg yolk

Freshly ground black pepper

2 tsp of olive oil

For the guacamole

1 avocado, chopped

1 medium tomato, roughly diced

2 spring onions, finely sliced

Juice of half a lime

To serve

2 little gem lettuces

Small handful of coriander leaves

  1. To make the patties, combine the turkey mince, harissa, spring onions, herbs and egg yolk in a large bowl.  Season with pepper.
  2. Form the mixture into 8 patties and chill for 30 minutes.
  3. Preheat the oven to 200?c/gas 6.  Heat the oil in a pan over a medium heat and fry the patties, in batches, for 2-3 mins on each side, until golden.  Transfer to a baking tray and cook for  10 – 15 minutes, until cooked through.
  4. For the guacamole, combine the avocado, tomato, spring onions and lime juice.
  5. To assemble the burgers, lay two patties per person on a bed of lettuce leaves.  Top with guacamole and scatter over the coriander.

Tip – make the patties the day before you eat them and store them in the fridge.  This will maintain their shape.

 

Stuffed corgettes with feta and sun dried tomatoes

Prep 10 mins Cook 30 mins

Serves 4

2 large courgettes, cut in half lengthways and seeds scooped out

2 tsp of olive oil

Freshly ground black pepper

2 tsp flaked almonds, toasted

120g of feta cheese, crumbled

8 sun dried tomatoes chopped

4 spring onions, sliced

1 tsp thyme leaves, roughly chopped

Handful of basil leaves

120g of salad leaves

  1. Preheat the oven to 220?c/gas 7.  Place the courgettes, cut side up, on a baking tray.  Brush with half the oil and season with black pepper.  Bake in the oven for 16 minutes, until the edges are golden.
  2. For the remaining, mix together the remaining oil, almond, feta, sun dried tomatoes, spring onions and thyme leaves and season with black pepper.
  3. Sprinkle the filling over the courgettes and return to the oven for a further 10 minutes, until golden.  Serve with torn basil leaves.

Tip –  to save time, make the stuffing the day before and store it in the fridge overnight.


Categorised in: , , ,
13 Nov
2013
AUTHOR:
 
skinny coffee