The 28 Day Weight Loss Challenge is now open for sign ups and we hope you are excited as we are. You can join here
And as a quick summary we have outlined below why you need to join up right now to this awesome weight loss challenge.
Plus below we have a THREE recipes from the 28 Day Challenge exclusive recipe hub for you to try – scroll down to see more!
Food & Nutrition
- You will receive 28 Days of easy to make recipes (breakfast, lunch, dinner, snacks and even dessert)
- All recipes are made in under 20 minutes
- Each week comes with personalised weekly shopping list – either in PDF form or mobile version
- Meal plans are fully customisable
- Subscribers will have access to the exclusive challenge 600+ recipe hub
Exercise
- You will receive 28 days of effective interval training exercise plans – all done at home
- Use the online timer to perform all your interval training
- Record your stats in your personal daily tracking exercise board
- All exercises with videos
Motivation
- Do the Challenge with 1,000’s of other mums
- Join the private support group with over 9,000 other mums
- Daily support emails
- Private tracking tools and dashboard
- Contact the team any day for additional help
Results & reviews
- Below is Jade Shaw who has lost 13kg on 2 Rounds of the Challenge – see Jade’s story here
- See lots more results from mums on the challenge here
Hanna Wells lost 12kg on 2 rounds of the Challenge – see her story here
Take advantage of the 33% early bird discount today and gain access to all the bonus content now – join here
Teriyaki Lamb Stir Fry
A family favourite – easily increase the ingredient quantities to serve everyone.
Use different vegetables or meat to suit your own tastes.
- Serves 2
- 379 calories per serve
- 42g of protein per serve
- 15g of fat
Ingredients
- 1 small, brown onion (approx 60g)
- 1 red chilli (approx 45g)
200g bok choy- 1 head broccolini (approx 30g)
- cooking oil spray
- 400g lamb, rump, lean
- 10mls sesame oil
- 1 garlic clove, crushed
- 40g teriyaki marinade sauce
- 30mls sweet chilli sauce
Method
- Thickly slice the onion, thinly slice the chilli and coarsely chop the bok choy and broccolini.
- Heat a non-stick wok or fry pan to high and lightly spray with cooking oil spray.
- Slice the lamb into thin strips and stir-fry until cooked to preference and remove from wok; cover to keep warm
- Heat the sesame oil in the wok; stir fry the garlic, onion and chilli until fragrant.
- Add the teriyaki and sweet chilli sauces and bring to the boil; add the vegetables and stir-fry until just tender.
- Return the lamb to the wok and heat through; transfer to serving plates.
Optional
Serve with any of the below to increase calorie content
- 100g of cooked brown rice - 170 calories
- 100g of basmati rice - 107 calories
- 100g of cooked soba noodles - 145 calories
- 100g cooked quinoa - 128 calories
- 100g of cooked pasta - 140 calories
The next round of the 28 Day Weight Loss Challenge is now open for sign ups
Lamb Rissoles & Sweet Potato Chips
A healthy and nutritious version of a tasty meal. You can increase the quantities to serve the whole family as this is sure to be a crowd pleaser.
Easily make extra rissoles to keep in the fridge or freeze and then just defrost when ready to cook.
- Serves 2
- Calories per serve – 379
- Protein per serve – 21g
- Fat per serve – 21g
- Fibre 5g
Ingredients
- ½ medium zucchini (approx 100g)
- ½ carrot (approx 50g)
- 2 sprigs fresh chives
- 160g lamb mince
- 1 wheat cereal biscuit e.g. Weet Bix, crumbled
- 1 large egg (approx 50g)
- 1 sweet potato (approx 150g)
- 2 sprigs fresh rosemary leaves
- 1 and ½ cups mixed salad leaves (approx 60g)
- 4-6 cherry tomatoes, halved (approx 70g – 100g)
- Juice from 1/2 a lemon (approx 10mls)
- 5mls extra virgin olive oil
- salt and pepper to taste
Method
- Preheat oven to 150 degrees and line a tray with baking paper.
- Grate zucchini and carrot and finely chop chives.
- Combine mince, crumbled wheat biscuit, zucchini, carrot, chives and egg in a bowl and shape mixture into desired rissole sizes.
- Arrange rissoles on tray and bake for 35 minutes until brown.
- Peel and cut sweet potato into chip lengths. Finely chop rosemary leaves.
- Remove tray from oven at 20 minutes and add sweet potatoes to the tray, season with rosemary and bake for a further 15 minutes.
- Serve with mixed salad leaves and cherry tomatoes dressed with the combined lemon juice and olive oil and salt and pepper to taste.
Love this recipe? Then BE QUICK and join up to the 28 Day Challenge to get 28 days of healthy and tasty meal plans
Caramel Banana Creams Recipe
A creamy, banana treat with a caramel top. Increase in quantities to serve to the whole family after dinner or to have as an easy to grab, healthy snack.
Ingredients
- 5g maple syrup (sugar free if possible)
- 100g Greek, natural yoghurt, low fat
- 1 small banana (approx 130g)
- 1 tsp coconut oil
- 2 tsp coconut sugar/Natvia
Method
Preheat the grill.
- In a mixing bowl, combine the Greek yoghurt and maple syrup.
- Halve the banana and mash one half of it, then add to the yoghurt mix and stir in well.
- Spoon the yoghurt mixture into a small heatproof ramekin and level out the top (the mix should come almost to the top of the dish).
- Thinly slice the remaining banana and arrange on top of the yoghurt mixture in the ramekin.
- Melt the coconut oil in the microwave for 10 seconds on medium. Brush the melted oil over the top of the banana slices and sprinkle the sugar on top.
- Place the dish under the grill so that the top is about 3cm from the heat and grill for approximately 1-2 minutes or until the sugar spread is melted.
- You can eat this straight away or leave for a few minutes, by which time the sugar topping will have hardened into a firm caramel.
Nutritional information
- Energy 798 kj / 190 cal
- Protein 8g
- Fibre 4g
- Fat 2g
- Carbohydrates 35g
