SNEAK PEEK: 9 recipes from our January Belly and Booty Blaster Challenge
If you want to start the new year off by getting your health in check then our January 28 Day Weight Loss Challengetheme is perfect for you.
This January we are starting 2020 off with a bang with our Belly and Booty Blaster Challenge.
Get a sneak peek of some of the delicious, healthy and easy to make recipes that will be available as a part of our next28 Day Weight Loss Challenge. Plus two FREE recipes including Pork Jungle Curry and Strawberry Sundae Cupcakes.
9 recipes from our Belly and Booty Blaster 28 Day Weight Loss Challenge
1. Healthy S’Mores Tart (169 calories)
S’Mores are often a family favourite around a camp fire. This recipe takes them to the next level by turning them into a delicious tart.
An easy to prepare and tasty Thai inspired curry that will suit the whole family.
You could use chicken or beef instead of pork if you prefer. Adjust the level of chilli to suit you and your family’s tastes.
Ingredients (Makes 4 servings):
1 cup basmati rice, uncooked (180 grams)
2 tsp extra virgin olive oil (10 mls)
600 grams pork fillet, diced
1 brown onion, diced (100 grams)
4 tsp red curry paste (16 grams)
4 tsp fresh lemongrass, finely chopped (16 grams)
4 tsp fresh ginger, minced (16 grams)
2 cloves garlic, finely sliced (6 grams)
1 small red chilli, diced (10 grams)
2 cups liquid chicken stock, salt reduced (500 mls)
2 kaffir lime leaf, sliced (0.5 grams)
1 cups tinned bamboo shoots, drained (230 grams)
1 cups green beans, sliced in half (120 grams)
1 & 1/3 tbsp whole black peppercorns (16 grams)
1 tbsp fish sauce (15 mls)
4 tbsp fresh basil leaves (15 grams)
Cook rice according to packet directions.
Heat oil in a frying pan over medium-high heat. Add pork and onion and stir fry for a few minutes to brown the pork and start cooking the onion.
Add the curry paste, lemongrass, ginger, garlic and chilli. Stir to combine well and cook for a couple of minutes or until the mix is very fragrant.
Add the stock and bring to a boil, then reduce to a simmer.
Add kaffir lime leaves, bamboo shoots, green beans, peppercorns and fish sauce.
Stir to combine and simmer for another 5-10 minutes or until pork is tender and cooked through.
Divide rice between four bowls and top with an even amount of the pork curry and sauce.
Sprinkle over fresh basil leaves to serve.
Leftover curry can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
9. Strawberry Sundae Cupcakes (154 calories)
Delicious, family-friendly cupcakes that contain wholegrains and protein to help you blast belly fat. Freeze dried strawberries can usually be found in the dried fruit section of the supermarket.
Ingredients (Makes 12 servings):
1 cup plain wholemeal flour (120 grams)
1 tsp baking powder (2.5 grams)
4 tsp Natvia (available from Tesco) (16 grams)
1 free-range egg (50 grams)
2 tsp vegetable oil (10 mls)
1 tsp vanilla extract (5 mls)
1/3 cup reduced-fat Greek natural yogurt (80 grams)
1/4 cup reduced-fat milk of choice (62.5 mls) 3/4 tbsp dried strawberries, freeze dried (15 grams)
1/2 cup butter, room temperature (125 grams)
1/4 cup (for icing) Natvia (48 grams)
12 medium strawberries (180 grams)
50 grams dark chocolate (70%), grated
Preheat oven to 180C / gas mark 4, and lightly grease or line with cases, 12 holes of a cupcake tin.
Combine flour, baking powder and 4 tsp Natvia together in a bowl.
In a separate bowl whisk together egg, oil, vanilla extract, 1⁄4 cup of the yogurt and all the milk.
Add the wet ingredients to the dry and mix together until just combined.
Divide evenly into the prepared cupcake cases and bake for 15-20 minutes, until golden on top and a skewer inserted into the centre comes out clean. Place on a wire rack to cool completely.
Place the freeze dried strawberries into a food processor and process until a powder is formed. Set aside.
Beat the butter and 1/4 cup Natvia using an electric mixer for a few minutes until creamy. Add the strawberry powder and remaining yogurt and beat for another few minutes to combine.
Pipe or spoon the butter icing onto the cooled cupcakes.
Top each cupcake with a fresh strawberry and some grated chocolate to serve.
One cupcake is one serve. Store leftover cupcakes in an airtight container in the fridge for 3-4 days.
Want to kick-start your weight loss and gain access to all these recipes and thousands more?
If you are interested in kickstarting your weight loss and want to improve your energy – not to mention – improve your overall health and wellbeing – our 28 Day Weight Loss Challenge is an awesome program to check out.