Egg & Ham Rolls

2 Free range eggs
50ml milk
Salt and black pepper
Knob of butter
2 tablespoons grated cheddar cheese


In a small pan heat the butter
In a bowl whisk the eggs, milk and seasoning
Add to the hot pan
When the egg is cooked and firm, flip over
Cook the other side till done
Remove from the pan and place on a plate
Add a slice of ham on top
Roll the omelette and secure with a toothpick

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4 Cucumber sticks & 5 biltong chunks

Cobble salad

1 mielie boiled and cut off the cob
½ red onion chopped finely
1 tomato cut into small chunks
1 avocado cut into chunks
1 can red kidney beans


1 tablespoon olive oil
1 tablespoon honey
1 clove garlic, grated
1 chilli chopped


Place the ingredients in a bowl
Pour the dressing on top and serve

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50ml Greek Yogurt and a handful of Gooseberries

Grilled Rosemary-Salmon Skewers with Grilled Asparagus

2 teaspoons minced fresh rosemary
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 X 400g salmon fillet, skinned and cut into 25mm cubes
6 cherry tomatoes


Preheat grill to medium-high
Combine rosemary, oil, garlic, lemon juice, salt and pepper in a medium bowl
Add salmon; toss to coat
Alternating the salmon and tomatoes, divide among eight 12-inch skewers
Oil the grill rack
Grill the skewers for about 4-6 minutes, carefully turning once, until the salmon is cooked through
Serve immediately with grilled asparagus

Grilled Asparagus

1 packet asparagus spears, cleaned
1 clove garlic, chopped
1 tablespoon olive oil


Place the ingredients in a roasting pan
Grill till cooked through and golden

NOTE: Asparagus can also be eaten as an in-between snack during the day. Low in calories, it is loaded with nutrients and anti-oxidants that promote overall health, cell regeneration and weight loss. It helps regulate blood sugar, supresses appetite and prevents bloating.

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