Cleo Body 2012

I
nq
^
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Feel full and blast fat with these delicious recipes
from The Biggest Loser trainer Tiffiny Hall.
Great breakfast protein!
1 tablespoon extra virgin
olive oil
1 onion, finely diced
V* red capsicum, sliced
1 garlic clove, minced
400g can chopped
tomatoes
1/2 teaspoon harissa paste
VA cup water
4 eggs
4 tablespoons ricotta
V2 cup spring onion,
finely sliced
1. Preheat oven to 200°C.
2. Saute the onions in
the oil over medium heat
for five minutes, then
add the capsicum and
garlic and cook for a
further two minutes until
the mixture is softened.
Add the harissa paste,
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tomatoes and water.
Simmer for 10 minutes.
3. Divide the tomato
mixture between four
250ml ramekins. Make
a well in the centre of
each dish and crack
an egg into it.
Scatter the ricotta over
the top and bake for 10-12
minutes, until the whites
are just set. Garnish with
spring onion to serve.
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CLEO BODY
^ power lunch for working warriors!
I cup broccoli florets
10 green beans, cut into 3cm lengths
I avocado, diced
I cup baby spinach
/4 cup mung bean sprouts
/4 cup snow peas, finely sliced
I cup mixed fresh herbs (mint, parsley,
:hives, coriander)
1 orange, cut into segments
2 tablespoons pepitas to garnish
2 tablespoons sunflower seeds to garnish
Dressing
1 teaspoon seeded mustard
Juice of Y2 orange
1 tablespoon flaxseed oil
1. Blanch the broccoli florets and beans
in boiling water for two minutes, then
drain and refresh in ice-cold water.
2. Arrange all of the salad ingredients
on a serving platter.
3. Combine the dressing ingredients in
a screw-top jar and shake well. Pour over
the salad and garnish with pepitas and
sunflower seeds.
A healthy twist on a family favourite!
1 tablespoon olive oil
1/2 brown onion,
finely diced
1 garlic clove, minced
1 carrot, diced
1 zucchini, diced
500g chicken breast,
minced
1 tablespoon tomato
paste
300ml chicken stock
400g can chopped
tomatoes
2 sprigs thyme
Y2 cup frozen peas
Topping
1 cup cauliflower,
roughly shredded
Y2 cup low-fat milk
Pinch of nutmeg
2 tablespoons reducedfat yoghurt
Y* cup reduced-fat
parmesan
% cup reduced-fat
mozzarella
1. Preheat oven to 180°C.
2. Saute the onion and
garlic in the olive oil
over a medium heat for
two-to-three minutes,
until translucent.
3. Add the carrot and
zucchini and cook
for four minutes. Add
the chicken mince and
cook until browned all
over. Stir in the tomato
paste and cook for a
further two minutes.
4. Add the stock,
tomatoes, thyme and
peas, and simmer
until most of the liquid
has evaporated.
5. Pour the mixture into
six individual 250ml
ramekins or a two-litre
ovenproof dish.
6. To make the topping,
combine the shredded
cauliflower, milk and
nutmeg in a saucepan
over medium heat.
Simmer for five minutes
until the cauliflower is
soft, being careful not
to boil the mixture.
Remove from the heat
and stir through the
yoghurt and cheeses.
7. Spoon the cauliflower
topping over the
chicken mixture and
bake for 15-20 minutes,
until golden and
bubbling. Serve hot. D
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