Ingredients:
• 100g Chicken Breast
• Dash of salt and pepper
• Garlic crushed
• 1/2 cup onion
• 1/2 cup diced tomato
• 2 tablespoons chopped coriander
• 1 head lettuce

 

Method:
Season chicken breast with salt, pepper, onion and garlic. Place under the griller. Once done (10 minutes) cut into strips or shred. You could cut into strips before grilling. Clean lettuce and pat dry. Place chicken breast on lettuce, add onions and tomatoes and wrap. You can add additional shredded lettuce parsley, celery.

Ingredients:
• 100 grams of Chicken Breast,
• 1/4 tsp crushed garlic
• Dash of sweet basil
• Dash of thyme
• Dash of onion
• Salt & pepper to taste
• Spinach

Method:
Season both sides of Chicken Breast with seasoning above. Cook chicken for 3-4 minutes under the griller, depending on thickness of chicken but must be cooked. While that is cooking rinse and dry Spinach. Place in bowl.

Once Chicken is done cut into cubes. Scrape juice and cubes into bowel of spinach. Add the juice from the chicken and some lemon juice or apple cider vinegar to taste. Toss salad & chicken together and serve.

Ingredients:
100 grams white fish

Method:
Place in an oven proof container with pepper, salt and slices of lemon, lemongrass. Cook for 10 minutes at 180oC.
Serve with steamed broccoli, parsley and a sprinkle of wheat free soy sauce.

NOTE:
You can interchange Fish in this recipe with veal, chicken or beef.

Ingredients:
• 100g deep sea fish or prawns
• 1 small stick of lemongrass
•  very small quantity of ginger
• 2 small kaffir lime leaves
• 1-2 tbsp fish stock
• juice of 1/2 lime
• Small amount of chili, spring onion and coriander

Method:
Place all the ingredients in a food processor and blend until a nice consistency. Take out and roll up into 3 or 4 balls.
Place in the oven for 20 minutes or until cooked. Serve on a bed of allowed greens of your choice and some lemon or apple cider vinegar.

NOTE:
You can interchange Fish in this recipe with veal, chicken or beef.

Ingredients:
• 100g fish
• 1 sliced tomato
• 1/2 lemon, lemon slices, lime slices
• 1/2-1 tsp curry seasoning

Method:
Preheat grill, Place fish on grilling rack. Squeeze 1/2 lemon over fish. Sprinkle with curry seasoning. Place tomato & lemon or lime slices on top of fish. Grill 8″-10″ Serve.

NOTE:
You can interchange Fish in this recipe with veal, chicken or beef.

 Ingredients:
• 100g whitefish
• Juice of half lemon
•  Lemon zest some of the rind
• 1-3 cloves minced garlic
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp cumin, powder
• 1/8 tsp turmeric
• 1/2 lemon juiced

Method:
Place fish in small bowl. Add garlic, black pepper, salt, cumin, and turmeric and coat both sides. Cover and marinate at least 1 hour in the refrigerator (optional depending on how hungry you are). Preheat oven to 400oF/200oC. Place the fish in a non-stick baking dish with the marinade. Bake 10-20 minutes depending on thickness, until fish easily flakes. Squeeze with lemon juice.

NOTE:
You can interchange Fish in this recipe with veal, chicken or beef.

Ingredients:
• 100g fish
• Juice of 1/2 lemon
• 1/2 cup coriander – pack measuring cup with coriander leaves (remove from stems)
• 3 cloves minced garlic
• 1 tbsp water (as needed)
• Sliced tomato and sliced onion (optional)

Method:
Preheat oven to 400oF/200oC. In food processor, combine coriander, garlic. Start to pulse and add water as necessary until reaches desired consistency. Place fish in baking dish or non-stick baking sheet. Squeeze on fresh lemon juice, and top with coriander mix.  Place the thinly sliced tomato and onion on top.  Bake for 10-20 mins depending on thickness, until fish flakes.

NOTE:
You can interchange Fish in this recipe with veal, chicken or beef.

Ingredients:
• 100g whitefish
• Asparagus – one bunch
• Juice of one lemon
• 2 tablespoons coriander, parsley and or basil
• Salt and cracked black or white pepper

Method:
Preheat the oven to 400oF/200oC. Cut the woody ends of asparagus and discard. On a large sheet of non-stick aluminum foil, place asparagus spears and sprinkle with salt/cracked pepper. Place whitefish on top of asparagus. In a small bowl, combine lemon juice & coriander/parsley and pour this over the fish. Fold up edges and seal packet on all sides. Bake 10-20 mins, until fish flakes and serve. Take some care opening the alfoil as the hot steam will escape.

NOTE:
You can interchange Fish in this recipe with veal, chicken or beef.

Ingredients and Method:
1 x Granny Smith apple cored. Place in an oven proof dish sprinkle the apple with cinnamon and 3 drops of Stevia into the core. Bake until the consistency you like.

Cut apple into sections leaving the skin on and dust with cinnamon. Place in a baking dish, dust with 1⁄2 tsp cinnamon, 1⁄4 tsp cardamom, and a pinch of clove. Heat in moderate oven until tender. Apples can be stewed water with 1/8 teaspoon Stevia or 6 drops and add a clove and same mixed spice.

Agar is used extensively in food preparation in Japan. There is also a Agar Agar diet that gives great weight reduction for those who suffer fluid retention. Agar Agar is made from sea vegetable, is clear and has no taste. You can purchase it from Asian grocery stores and in health food stores. It is different to gelatine and only Agar Agar has the weight reducing capabilities.

Method:
Mix 1 teaspoonful of Agar Agar with one 2 cups of water and soak any of your allowable fruits, orange, apple, grapefruit, or strawberry in the saucepan for 15 minutes. Then gentle bring to the boil. Simmering for a 5 minutes to dissolve and cook. Pour into moulds or dishes and leave to set. It will set at room temperature but if you are storing for a later time then it must be kept in the refrigerator.

Ingredients:
•  Half a bunch of celery
•  Either 100g chicken or 100g veal or 100g of beef
•  1 onion
•  Large bunch of parsley
•  Pepper & Salt

 

Method:
Chop celery and combine all ingredients in a saucepan cover with 2 lt. water and cook for 30 minutes. Place in a food blender and blend until smooth or the consistency you prefer.

 

 

 

Ingredients:
• 100g cooked prawns
• Tomato – allowed amount
• Juice of half lemon
• 1 tbsp parsley (and any additional seasonings you like,) salt/pepper to taste, Tabasco sauce (optional).

 

Method:
Place cooked prawns in food processor and pulse or just chop up prawns. In a small bowl, combine chopped prawns, parsley, lemon juice, salt/pepper. Cover and refrigerate 30 mins -1 hr. When ready to serve, cut off top of tomato. Scoop out inside of tomato. Chop & combine inside of tomato with prawn mix. (You may discard seeds if you like). Fill tomato with prawn mix. Top with a couple dashes of Tabasco (optional).  TIP: You can substitute fish in this recipe.

Squeeze of lemon, 1 tbsp Vinegar, 1/2 tsp Garlic Powder (or fresh), 3/4 tsp Dried Mustard Pepper, Stevia.
Add all ingredients to a covered jar or container and shake to mix well. Label, date & store in the refrigerator.

1/2-1cup champagne vinegar, 2 tbsp minced or grated ginger, 1 tbsp garlic, juice of 1 orange or lemon. Put it all in a jar and let sit for about 8 hours before use so flavours can enhance.

3 tomatoes chopped finely, 3 tbsp apple cider vinegar, 1 tbsp lemon juice, 1/4 tsp celery salt, 1/2 tsp paprika, 1/4 tsp mustard powder, Pinch of nutmeg and clove, Pinch of black pepper, 1/4 tsp onion powder ,1/4 tsp garlic powder, Stevia to taste. Dissolve spices in vinegar and lemon juice. Add tomato paste and mix thoroughly. Add additional lemon juice, vinegar or a little water until you reach the consistency you like.

2 tablespoons coconut or apple cider vinegar, 1/8-teaspoon salt, Freshly ground pepper. Whisk vinegar, salt and pepper in a small bowl. Pour over salad greens or chicken


3 tbsp of raw apple cider vinegar Salt, Pepper to taste, Stevia to taste.

Mixingredients in a small bowl then drizzle over salad, spinach, vegetables.

Place a large quantity of macrobiotic sea salt crystals (available from website) into a glass jar. Fill with water. This Salt Brine can be added to liquids, soups, dressings and all foods in quantities that satisfy your taste. Salt reaches its maximum concentration in water at approx 27%. As you use the Salt Brine, keep topping up the jar with purified water and the salt chunks will gradually disappear.

Do not use refined white salt or iodised salt, as these commercially refined salts, no longer have anything in common with the original unrefined crystal salt consumed by our ancestors. Salt today is refined to the point that it contains very few of its original materials as it is “chemically cleaned” and reduced only to sodium and chloride. Major salt producing companies dry their salt in huge kilns with temperatures reaching 1200oF, changing the salt’s chemical structure, which in turn adversely affects the human body.

These are made by the action of sun and wind on sea water from the Great Barrier Reef. The sea salt is made in covered pans; this slows down the evaporative process, thus protecting the precious minerals and trace elements contained in the natural sea salt. When the salt is ready, it is harvested by hand and then allowed to drain off excess sea water in the sun before being packaged.

This form of salt is very good for the health and important to the human body for the following reasons. It is vital for the rejuvenation of cells and it Increases circulation. Good Salt helps clear up catarrh and congestion of the sinuses. Salt is a strong natural antihistamine. It’s essential for the prevention of muscle cramps. It helps the body retain normal fluid amounts. Salt maintains the electrolyte balance inside and outside the cells. Salt alkalises blood and other vital body fluids. However the salt you choose must be a macrobiotic sea salt, Himalayan Pink Salt and harvested without chemicals or gassing to have the health giving benefits. Commercial, iodized common salt is not the healthiest choice for the reasons given above.

 

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