TLC Diet Transformation -More Recipes

Grilled Eggplant Slices With Chopped Fennel    

Ingredients:  

1 large eggplant  
A ½ cup of chopped fennel  
1 tbsp of olive oil  
1 tsp of chopped parsley 

Preparation: Peel the eggplant and cut into 3 equal slices. Bake it in a barbecue pan without oil. When done, spread olive oil over it, sprinkle with fennel and parsley. (These eggplant slices are great cold, so you can leave them overnight in a refrigerator) 

Turkey Fillet With Walnuts And Maple Syrup   

 Ingredients:  

3 turkey fillets  
A ½ cup of walnuts 
1 tsp of maple syrup  
A ¼ cup of water  
1 tbsp of olive oil salt to taste 

Preparation: Fry the fillets in a barbecue pan, over a low temperature, for about 15 minutes, or until tender. Remove the pan from the heat and add water, maple syrup, and walnuts. Mix well and fry for another 5-6 minutes until the water evaporates. Stir constantly. Allow it to cool for a while before serving. 

Beef Chop With Pineapple And Tumeric    

Ingredients:  

1.5 pounds of beef chop, boneless  
2 tbsp of coconut oil  
1 tbsp of olive oil  
A ½ cup of coconut milk  
1 tsp of turmeric  
¼ tsp of pepper  
1 medium pineapple, peeled and chopped  

Preparation: Wash and dry the meat. Cut into bite-size cubes. Combine the meat with coconut oil, coconut milk, turmeric, pepper, and pineapple. Mix well and set a side for 15 minutes. Use a large wok pan to heat up the olive oil. Remove the meat and pineapple chops from the marinade and fry for about 5-7 minutes on each side. Now pour in the remaining marinade, cover the wok pan and cook for 30 minutes over a medium temperature. The marinade will become thick and the meat soft. Remove from the heat and serve. 

Salmon With Zucchini    

Ingredients:  

1 pound of sliced salmon fillets  
2 small zucchinis  
6 Brussels sprouts  
3 tbsp of extra virgin olive oil  
¼ tsp of pepper  

Preparation: Peel and slice zucchinis into 0.5-inch thick circle shape slices. Cut salmon fillets into bite-size pieces. Heat up one tbsp of olive oil in a large skillet and add your salmon fillets. Fry them up for about 10 minutes, or until they are nice and crispy. When done, move them to a plate covered with a kitchen paper to soak up the grease. Set aside. 

Cut the Brussels sprouts in half. Combine with zucchini slices in a large bowl and add 2 tbsp of the remaining olive oil. Move the vegetables to the skillet and cook until the Brussel sprouts are tender. This should take no more than 10 minutes. Add your salmon fillets to the skillet, cover and allow it to rewarm. Serve and enjoy. 

Before making any changes to your diet check with your GP