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OUR FOOD PHILOSOPHY

All our produce is 100% natural, fresh and locally sourced.

Detailed menus are created by our Nutritionist and Chef; designed specifically for each type of Bootcamp. These menus will also be adjusted according to your personal dietary requirements and preferences.

We don't believe in faddy diets just clean, sensible, healthy choices.

Each diet will support your fitness goals and we will provide you with the tools to take home for your continued healthy lifestyle journey.

We will teach you how to prepare and create delicious healthy meals to give you confidence in the kitchen and so that you can share these ideas with family and friends.

Each small change in your diet can have a positive impact on your health and wellbeing forever.

Typical Day Menu

Before Stretching 
"Morning Detox"

Breakfast 
Overnight Oats with Dried Fruits

Post-workout snack 
Vegetable Sticks with Beetroot Hummus

Lunch 
Minestrone with Croutons 
Coleslaw Salad with Mackerel and Boiled Egg 
Pineapple and Mint Gelatine 
Green Tea

Post-workout snack 
Walnut Squares

Dinner 
Spinach Soup with Coconut 
Asian Noodles with Tempeh and Sautéed Vegetables 
Chamomile or Lemon Balm Infusion

RECIPES

Rice Stuffed Pepper

Rice Stuffed Pepper

Difficulty
4 p.
40 mins

Ingredients

  • Red or orange peppers cut lengthways and seeds removed (2 large)
  • Water (2 cups)
  • Long grain rice (1 cup)
  • Olive oil (1 tablespoon)
  • Spring onions, finely chopped (4)
  • Green beans (Small handful)
  • Garlic, minced (2 cloves)
  • carrots, diced small (2)
  • dried basil (1 teaspoon)
  • dried oregano (1 teaspoon)
  • ground black pepper (1/2 teaspoon)
  • salt (1 tiny pinch)
  • vegetable stock (1 splash)

Preparation

Take the 4 halves of red peppers and place in a steamer. Steam peppers until tender. Remove and wrap in baking foil to keep warm.
Meanwhile, bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20-25 minutes.

Heat the oil in a large pan over medium-high heat. Cook the spring onion in the hot oil, about 2 minutes. Add the garlic and carrot and continue to cook and stir for 2 to 3 minutes more. Stir in the beans into the onion mixture; cook until tender, about 5 minutes and season with basil, oregano, black pepper, and salt.

Pour the vegetable stock into the vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables then scoop the mixture into the halved peppers.

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Chocolate & Almond Protein Balls

Chocolate & Almond Protein Balls

Difficulty
4 p.
45 mins

Ingredients

  • Golden raisins (1 cup)
  • Raw almonds (1 cup)
  • Chocolate plant-based protein powder (1 1/2 scoops)
  • Sea salt (1/8 teaspoon)
  • Unsweetened shredded coconut (2 tablespoons)

Preparation

1. Add almonds to a food processor or high-speed blender. Process nuts a few minutes until a creamy almond butter forms.

2. Add raisins and mix until smooth.

3. Add in the protein powder and salt; blend until thoroughly combined.

4. Roll dough into 24 balls, coat each ball with shredded coconut, and place on a plate or pan.

5. Enjoy immediately, or if you like a firmer consistency, refrigerate for at least 20 minutes. Store uneaten balls in an airtight container.

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