Meat Free Mondays

Salad 1 cup black beluga lentils (dry/uncooked) 3 cups water 3 lightly packed cups of chopped baby spinach ½ medium red onion, chopped ⅓ cup oil-packed sun-dried tomatoes, rinsed ⅓ cup pitted and quartered Kalamata olives ⅓ cup chopped fresh basil or flat-leaf parsley Optional garnish: crumbled feta cheese Greek dressing ¼ cup olive oil […]

1 can peeled tomatoes 2 tbsp melted coconut oil 1tbsp of balsamic vinegar 2 cloves of garlic (minced) 1 tbsp of dried herbs, like oregano Salt and pepper 1 red onion, halved and cut into rings 1 eggplant, thinly sliced 1 zucchini or 2 halves 5 roma tomatoes, thinly sliced DIRECTIONS Preheat oven to 180C.

2 tablespoons coconut oil 1 small brown onion, finely chopped 2 tablespoons curry paste 100g baby spinach 2 x 300g cans chickpeas, drained, rinsed 1/4 Cup cooked gem squash 1 1/2 cups crushed Provitas 1/2 cup fresh coriander leaves, finely chopped Rocket leaves, to serve Lemon wedges, to serve DIRECTIONS Place chickpeas in a food

2 tbsp tomato paste ½ tbsp balsamic vinegar 1½ tbsp liquid stevia 1 tbsp American mustard 1 tsp roughly chopped fresh rosemary leaves, plus sprigs to garnish Melted coconut oil, for brushing 4 onions DIRECTIONS Soak 4 wooden skewers in cold water for 30 mins. Meanwhile, make the glaze by mixing together the tomato paste,

2 tablespoons melted coconut oil 2 garlic cloves, crushed 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 4 (150g each) large flat Portobello mushrooms Lemon wedges, to serve DIRECTIONS Once your braai is ready, combine oil, garlic, thyme and rosemary in a bowl. Season with salt and pepper. Brush

4 aubergines Coconut oil 5 tbsp mixed herbs 1 lemon, juiced 1 red chilli, seeded and finely chopped 1 garlic clove, finely grated 100g Mushroom 3 large tomatoes, sliced 12 pieces roasted green pepper [you need to sear these in a pan until a little soft] DIRECTIONS Cut the top off each aubergine and slice

for 4 skewers ½ cup water ¼ cup liquid stevia 3 tablespoons Bragg’s Amino Acid [available at Dischem] 2 tablespoons BBQ spices 1 tablespoon softened coconut oil 1 tablespoon garlic powder 1 tablespoon hot sauce 1 teaspoon black pepper 425g firm tofu, or extra firm tofu pepper onion zucchini DIRECTIONS Soak 4 wooden skewers in

We are so occupied with our daily lives that we often forget to measure or weigh ourselves. We often forget how much we have lost so far, and it is just frustrating trying to keep track of our progress. Well, don’t despair, The Diet Doctor is here to recommend a few apps to help you

MFM LUNCH 280 g Chickpea pasta [available from Woolworths] 450 g medium zucchini 230 g canned chickpeas 1 organic lemon 4 cloves of garlic 1 tbsp fresh parsley, minced 6 tbsp coconut oil 1 tsp black pepper to taste table salt MFM LUNCH DIRECTIONS GARLIC AND PARSLEY MARINADE Pour the olive oil into a cup,

Tofu broccoli stirfry 1 Container Organic Extra Firm Tofu 1 tbsp. Coconut Oil 2 cups cut broccoli florets ½ tbsp. minced garlic 1 tbsp. BRAGG’S – Amino Acid [available at Dischem] ½ tbsp. of stevia A dash of hot sauce add salt and pepper to taste DIRECTIONS Tofu broccoli stirfry Slice tofu into five equal