Entering week 3 of the zone...and loving it!

Tors

Breakfast
1/2 scoop vanilla Ezyprotein (2p)
200g B~D yoghurt (1p + 1c)
110g strawberries (1c)
65g blueberries (1c)
1 Tbs coconut flakes (3f)

Lunch

45g bacon (3p)

160g mashed pumpkin (2c)
60g brocoli (1/2 c)
90g cauliflower (1/2 c)
9 cashews (3f)

Snack 1
small can tuna (2p)
300g celery (1c)
1 peach (1c)
6 cashews (2f)

Dinner 
Prawn Laksa (recipe below)

Snack 2
200g B~D yoghurt (1p +1c)
1 tsp coconut flakes (1f)



Russ

Breakfast

1 scoop Ezyprotein (3p)                                 

2 eggs (2p)                                                           

240g broccoli (2c)                                             

600g mushrooms (2c)                                     

1 kiwi fruit (1c)                                                   

2 tsp tahini (5f)

Lunch

150g cold meat (5p)                                            

1 apple (2c)                                                         

110g carrot (1c)                                                          

190g cucumber (1c)

150g capsicum (1c)                                              

 2 tsp tahini (5f

Snack 1

120g feta (3p)                                                        

160g tomato (1c) 

190g cucumber (1c)  

200g rocket (1c)                                                    

15 olives (3f)

Prawn Laksa (recipe below)

Snack 2

1 cup natural/greek yoghurt (2p + 2c)              

1/2 scoop 180 choc (2p, 4f)

Prawn Laksa

• 330g prawns (8p)
• 95g shallots (1c)
• 315g pak choy - chopped into long strips (1c)
• 520g zucchini - roughly diced (2c)
• Juice of 1 lime (1c)
• 130g spring onion - chopped (1c)
• 2 stalks of lemongrass (just the white part)
• 3cm ginger (grated)
• 2 chillies
• 4 cloves garlic
• 1tsp shrimp paste
• 1 tbs fish sauce
• 1 litre of stock (either vegetable or chicken)
• 100ml coconut milk (8f)
• kelp noodles - absolutely nothing!  

Firstly you want to make the laksa paste, so in a mortor and pestle (or food processor) bash together the shallots, lemongrass, ginger, chillies, garlic and shrimp paste until it's combined.  

Heat a saucepan (this is a one pot dish so make it big) and heat the laksa paste through until it's fragrant and the shallots have softened.  

Add the coconut milk and stock and bring to the boil, add in the juice of 1/2 a lime and 1 tbs of fish sauce.  Taste the broth and if it's a bit too fishy, add a little more lime, if it's too limey, add some more fish sauce.  

Let the broth simmer and add in the noodles, prawns, zucchini and spring onions.  Let this simmer for at least 5 minutes or until the zucchini has softened and the prawns are cooked through.  

Last but not least, add the pak choy and stir through until they have wilted.  

Want to be kept up to date with recipes and healthy hints and tips?  Like our Facebook page at: GROW EAT RUN

Click here to find out some more about Kelp Noodles: http://www.livestrong.com/article/273227-what-are-the-health-benefits-of-kelp-noodles/

For those of you in Adelaide looking to try some Kelp Noodles, contact our friends at Pink Salt!   http://www.facebook.com/pages/Pink-Salt/436411219765146