Flat Belly Fix (2026)

26/06/2020

The ultimate desk snack? ' Roasted Jalapeño Guacamole Salsa! It’s the perfect combination of creamy and chunky- serve it with chips or crudités!

INGREDIENTS

1 jalapeno pepper

4 to matillos chopped

3 avocados

2 garlic cloves

1/4 cup diced onion plus more for topping

1/4 cup fresh torn cilantro plus more for topping

1/4 teaspoon salt

1/4 teaspoon pepper

4 to 5 tablespoons freshly squeezed lime juice or more if needed

tortilla chips for serving

INSTRUCTIONS

Take your jalapeño pepper and either place it under the broiler on a baking sheet for a few minutes until it is charred, or heat it over your gas stovetop until charred. Place the pepper in a ziplock bag and let it "steam" for 10 minutes. Remove the pepper and rub off the charred skin, then slice it up. If you want it super spicy, leave in the seems!

Combine the pepper, tomatillos, avocados, garlic, onion, cilantro, salt and pepper in the food processor. Blend until combined and pureed. With the processor on, add in the lime juice until the mixture thins out a bit and is smooth. Transfer the salsa to a bowl and top with additional diced onion, cilantro and pepper slices.

Serve immediately with tortilla chips!

25/06/2020

You can still get wonderfully flavorful meals out of kitchen staples, like 's Thai Coconut Curry w/ Shrimp & Noodles! Load up on noodles and frozen shrimp & veggies and you have this delicious dish for weeks to come.⁠

INGREDIENTS

1 tablespoon olive oil

3/4 pound shrimp, peeled and deveined

1 shallot, minced

2 tablespoons minced ginger

1 jalapeño, chopped small

salt and pepper, to taste

1 tablespoon red curry paste

1/2 lime, juiced

1 (15 ounce) can coconut milk

2 tablespoons soy sauce or coconut aminos

1 tablespoon coconut sugar

1 cup snap peas, cut on a bias

1/4 cup chopped cilantro

10 ounces pad thai rice noodles, cooked according to package instructions

METHOD

STEP 1

In a small mixing bowl add peeled & deveined shrimp, olive oil, shallot, ginger, jalapeño. Stir to combine and sprinkle with salt & ground pepper.

STEP 2

Heat a medium cast iron to medium heat and add shrimp, cooking for 5-7 minutes total (shrimp should be tightly curled). Remove from pan and set aside.

STEP 3

Add curry paste and stir to combine. Add coconut milk, lime juice, coconut aminos, and coconut sugar. Simmer for 10-12 minutes to allow sauce to thicken.

STEP 4

While sauce is cooking, prepare rice noodles according to package instructions and set aside.

STEP 5

After 10-12 minutes, add shrimp back to pan with sauce, along with shrimp and snap peas.

STEP 6

Stir in cooked pad thai noodles until evenly coated with sauce. Finish by topped with chopped cilantro and serve immediately. Enjoy!

30/05/2020

⁣According to the Oxford dictionary, snack (noun), is a small amount of food eaten between meals.⁣⁣
⁣⁣⁣
Whilst Oxford dictionary definitions are not entirely relevant to one’s nutritional understanding, the use of ‘small’ may hold relevance. ⁣⁣⁣
⁣⁣⁣
For example, for a fat loss seeking, lightly active 190cm male, weighing 95kg with a 15% deficit target of 2200 calories per day, some portions of the snacks on the left can equate to a quarter of his required daily intake before additional snacks and main meals. ⁣⁣⁣
⁣⁣⁣
For a fat loss seeking, lightly active 165cm female, weighing 80kg with a 15% deficit target of 1700 calories per day, some portions of the snacks on the left equate to a third of her required daily intake before additional snacks and main meals. In both examples, such portion sizes may hinder adherence to a calorie deficit. What’s more, are they necessary? ⁣⁣⁣
⁣⁣⁣
The salient variable in both these examples may well be one’s recognition of a calorie deficit target. This being a means to measure and align behaviour (consuming calories) with the fat loss principle (a calorie deficit). It could be argued that if there was awareness of the required deficit target, along with caloric volume consumed, that one would be more likely to manage portion sizes accordingly. ⁣⁣⁣
⁣⁣⁣
Perhaps main meals would be structured in a way in which large caloric volume of snacks was no longer necessary or caloric volume of main meals reduced. Perhaps there may be realization that satiety could still be achieved with smaller portions of the same enjoyed foods. Or that previously deemed ‘insignificant’ and thus, excessively portioned snacks was exactly where deficit adherence collapsed. ⁣⁣⁣
⁣⁣⁣
Contrary to the dogmatic new social media trends, being in control of your energy intake to nurture your compositional goals is not obsessive. It is simply the most enlightening way to educate yourself on the relationship between your food behaviours and the scientific principle behind the success of your goal. 🙏

30/05/2020

Creamy alfredo sauce and lemony chicken and pasta. Easy dinner comes together in only 20 minutes giving you plenty of time to make dessert!

Ingredients:

6 chicken breasts (boneless + skinless)

2 tsp olive oil

1 tsp dried oregano

½ tsp paprika

1 tsp salt

½ tsp pepper

For the sauce:

2 tsp olive oil

4 garlic cloves crushed/minced

1 cup heavy/whipping cream

2 tsp lemon juice

1/4 cup Parmesan cheese grated

salt and pepper to taste

parsley for serving

Instructions:

Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.

Drizzle over the olive oil and season on both sides with the oregano, paprika, salt and pepper. Rub in the spices.

Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.

To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.

Add the chicken back in, reduce the heat and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.

Season, garnish with parsley and serve.

28/05/2020

Bread lovers, rejoice. This gluten free bread is the real deal – with a soft, chewy open crumb and a deliciously crisp caramelised crust. It’s also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. And it’s vegan – no eggs or dairy products needed!

Ingredients:

8 g (2 1/2 tsp) active dried yeast

20 g (2 tbsp) superfine/caster sugar

390 g (1 1/2 cups + 2 tbsp) warm water, divided

20 g (1/4 cup) psyllium husk (rough husk form)

130 g (3/4 cup + 3 tbsp) buckwheat flour

100 g (1/2 cup + 3 tbsp) potato starch (NOTE: this is different from potato flour)

90 g (1/2 cup + 2 tbsp) brown rice flour (needs to be very finely ground, "superfine")

10 g (2 tsp) table or sea salt

12 g (2 tsp) apple cider vinegar

Instructions:

In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.

In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form.

In a large bowl, mix together the buckwheat flour, potato starch, brown rice flour and salt, until evenly combined.

Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook.

Transfer the bread to a lightly oiled surface and knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, seam side down, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in size.

Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball (see post for step-by-step photos). Flip it seam side down onto a part of the work surface that isn’t covered in flour and rotate in place to seal the seams.

More instructions are in comment session

28/05/2020

This bright and vibrant salad is made using fresh California-Grown produce! We love a hearty salad, especially one made with local and seasonal produce. The Rosemary Balsamic Vinaigrette adds a perfectly sweet earthiness.

INGREDIENTS:

2 sprigs fresh rosemary

3 tablespoons honey

1/4 cup extra virgin olive oil

3 tablespoons orange juice, freshly squeezed

1/3 cup balsamic vinegar, or sherry vinegar

Kosher salt, as needed

Black pepper, freshly ground, as needed

8 mandarin oranges, halved

Pinch of granulated sugar

2 heads escarole lettuce, or butter lettuce

1 bulb fennel, thinly sliced, save fronds for garnish

1 cup California green olives

1 handful of sliced almonds, toasted, for garnish

METHOD:

STEP 1

Coarsely crush or chop rosemary and place in a small saucepan. Add honey and bring to a boil over medium heat. Remove from heat and let steep for 30 minutes. Meanwhile, whisk olive oil, vinegar, orange juice and salt in a large bowl until combined. Discard the rosemary and add the honey to the olive oil mixture, whisk to combine then season to taste with salt and pepper.

STEP 2

Meanwhile, heat the oven to broil and arrange a rack 6 inches from the broiler. Place the halved mandarins on a parchment-lined rimmed sheet and top with a sprinkle of sugar (this isn't to make them sweeter but to help them brown). Place mandarins under the broiler and, watching carefully, broil until blistered and browned.

STEP 3

To serve, add the escarole to the dressing and toss well to coat. Serve the salad topped with the oranges, fennel, olives, and sprinkled with almonds. Garnish with fennel fronds. Have your guests squeeze the mandarins over the top of their salad or eat the fruit from the skin directly.

27/05/2020

You’ve been scrambling your whole life, but have you been giving your eggs the TLC they deserve? Whisked up with a touch of heavy cream and cooked low and slow with a pat of butter, these eggs are simple breakfast perfection! Feel free to make this recipe your own with crushed red pepper, grated Parmesan cheese, chopped herbs, or whatever else you have on hand!

INGREDIENTS:

3 Handsome Brook Farms Pasture Raised Organic eggs

1 tablespoon heavy cream

Kosher salt, to taste.

Freshly cracked black peppercorns, to taste.

1 tablespoon unsalted butter

METHOD:

STEP 1

In a medium bowl, whisk the eggs and cream with a heavy pinch of salt and pepper until very smooth.

STEP 2

In a medium nonstick skillet, melt the butter over medium heat. Add the egg mixture and cook, stirring constantly with a rubber spatula until the eggs are just about set but still wet, 2-3 minutes. Remove from the heat and continue stirring until the eggs are cooked through but still glossy, about 1 minute more. Transfer to a plate and serve

27/05/2020

Having already decided on a career in health & fitness, I wanted to gain some experience.⁣
⁣
I saw an advert online. “Nutrition coach wanted...Work 1-2-1 with individuals to improve their health... Earn up to $4000 per month.” I rang the number. Though I had heard of Herbalife and did intrinsically question the woman’s failure to mention the name of her company, I agreed to meet her for more information about the job.⁣
⁣
3 days later when I entered the room, my heart sank. Herbalife. Everywhere. Looking back, I wish I ignored the onlooking beatlejuice eyes before destroying the Herbalife product stand with one crisp, efficient haymaker. ⁣
⁣
What unfolded over the next 2 hours will haunt me until the end of my days. I witnessed a presentation which included a grown man being reduced to tears because Herbalife had apparently ‘cured his cancer’. Dozens of brainwashed individuals answered rhetorically preached questions with nodding heads in enthusiastic unison. I wasn’t at a job interview, I was at a rally. It was fascinating, yet chilling.⁣
⁣
Once the disgustingly scripted presentational lies ended, I knew that morally and scientifically, everything about the environment was putrid. I left immediately. I was no longer suffocated by inhalation of toxic waste. ⁣
⁣
Most Herbalife distributors must know this too. Yet their gluttonous greed and disregard for other people’s well-being continues to earn them money at the expense of trust. They hide behind the alias of ‘health coach’; Yet their greedy, sneaky, wretched occupation thrives off misleading, misinforming and mis-selling useless products to those in need.⁣
⁣
A Herbalife distributor claims to practice wellbeing. Yet their sole focus is luring in new subordinates to build a financial empire void of empathy and honesty. ⁣
⁣
Sadly, each sale marks the further deterioration of a vulnerable individual’s relationship with food. @ diet...diettt............

26/05/2020

This fennel & egg al forno is baked with a creamy Parmesan cheese sauce, then topped with crushed pork rinds and two cracked eggs.

Ingredients:

1 bulb fennel cored and cut into strips, fronds reserved

1 cup heavy cream

½ cup Parmigiano-Reggiano cheese finely grated

2-4 tbsp butter

4 large eggs

Topping:

½ cup pork rind crumbs

¼ cup Parmigiano-Reggiano cheese finely grated

Instructions:

Preheat oven to 375°F

Grease 2 oven safe dishes with butter. Divide the fennel bulb strips evenly between both dishes. Pour ½ cup of cream into each dish and sprinkle the Parmesan cheese over each dish. Dot each dish with a few pieces of butter then cover tightly with foil and bake for 1 hour.

Remove dishes from oven and remove foil. Raise oven temperature to 425°F

Sprinkle each dish with pork rind crumbs and additional Parmesan cheese. Crack two eggs into each dish and place back into oven (uncovered) for 12-15 minutes.

Garnish with reserved fennel fronds.

Flat Belly Fix

26/06/2020

25/06/2020

30/05/2020

30/05/2020

28/05/2020

28/05/2020

27/05/2020

27/05/2020

26/05/2020

Address

Website

Alerts

Shortcuts

Share