The Rebel Nutrition Coach

Four powerful questions to ask yourself when you're thinking about your health and wellness goals (beyond your weight on the scale)...

- What do you want to achieve?
- Why do you want to achieve this?
- What will it feel like?
- What will you be doing?

Sending a postcard to yourself - from a year in the future is a powerful visual way to remind yourself of your goals throughout your journey.

If I run a FREE training on How To Stop Yo-Yo Dieting,would you be interested?

Sticky Chicken Asian Salad

• 300g (10 ½ oz.) chicken breast fillets
• 2 tbsp. soy sauce (gluten free)
• ¼ cup (90g) clear honey
• 1 clove garlic, minced
• 2 tbsp. sesame oil
• 3 ½ cups (350g) cabbage, finely sliced
• 1 large carrot, finely sliced
• 1 cucumber, finely sliced
• 3 spring onions, sliced
• 1 cup (30g) mint, leaves
• 1 cup (30g) fresh coriander, leaves
• ½ cup (80g) almonds, roughly chopped
• 1 tbsp. toasted sesame seeds

Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten.

To make the marinade, put the soy sauce, honey, garlic and 1 tbsp. sesame oil in a large bowl and stir to combine.

Add the chicken and put in the fridge. Allow it to marinate for at least 10 minutes.

Heat 1 tbsp. of sesame oil in a large frying pan over high heat.. Fry the chicken for 4-5 minutes each side or until brown. Then take off the pan, and set aside to slightly cool and thinly slice or shred.

Reduce the heat to medium, add the remaining marinade to the pan and cook for 5-6 minutes or until sticky. Set aside to cool.

Put the cabbage, carrot, cucumber, onion, mint, coriander, almonds, sesame seeds and the chicken in a large serving bowl. Add the soy dressing and toss to combine.

Serve straight away or store in the fridge.

Enjoy x Debbie

++

Serves: 4
Prep: 15 mins
Cook: 10 mins

Nutrition per serving:
428 kcal
21g Fats
35g Carbs
30g Protein

CREAMY PRAWN NOODLES

• 7oz. (200g) frozen prawns
• 4 ½ oz. (125g) noodles (black rice, buckwheat)
• 1 tbsp. coconut oil
• 1 small onion, diced
• 1 tsp. oregano
• 2 garlic cloves, minced
• 10 cherry tomatoes, cut in quarters
• 2 tbsp. parsley, chopped
• ½ cup (125ml) oat cream

Defrost the prawns, rinse and dry.

Cook the pasta according to the instructions on the packaging.

Heat the coconut oil in a large frying pan and sauté the
onion until soft.

Add oregano and minced garlic, and fry for another 1-2 mins.

Add prawns and fry for about another minute, stirring
constantly, season with salt and pepper.

Add the cherry tomatoes and parsley, mix and fry for another half a minute.

Pour in the cream and bring to a boil. Simmer everything for
about 1 minute until the sauce thickens, season with freshly
ground pepper and salt as needed.

Add strained pasta and heat everything together.

Bon appetit x
Debbie x

++
Serves: 2
Prep: 10 mins
Cook: 10 mins
++
Nutrition per serving:
463 kcal
16g Fats
58g Carbs
22g Protein

Strawberry Chia "jam" on top of overnight oats, apple and seeds.
Served in a teacup ...why not ,,

The stawberry chia jam is made by heating frozen strawberries In a saucepan until they are defrosted. Then stir in some chia seeds (a couple of tablespoons or so). Bring to the boil and simmer for a few minutes until the mixture thickens then cool.

Serve instead of regular jam for a "sweet fix" without the added sugar which is in traditional jam.

Keeps for about a week in an airtight jar in the fridge.

No measurements as I don't cook that way 🤣

Anyone else or is it just me? 😋💕

Japanese Cheesecake ❤️

Seems like I'm not the only one to appreciate this light and fluffy goodie ❣️

Crispy Zucchini Bites

Ingredients
1 large zucchini (courgette)
3 tbsp olive oil
6 tbsp Parmesan, grated
4 tbsp ground almonds
1 tsp dried oregano

Directions
Heat the oven to 440F (230C)

Cut zucchini into thin slices.

In a bowl mix the parmesan cheese, almonds, and oregano

Sprinkle the zucchini with some sea salt and rub with olive oil

Next coat with the parmesan and almond mixture.

Place on a baking tray lined with baking paper and bake for about 15-20 minutes until golden brown

Enjoy as a snack on its own or with a dipping sauce.

Serves 2
Prep:5 minutes
Cook: 20 minutes

Nutrition per serving
350 kcal
33g Fats
6g Carbs
10g Protein