READY TO #FLICKTHESWITCH
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.
INGREDIENTS
Basmati Rice (cooked)
Local Caught White Fish Filet (Snapper, Coral Trout, Barramundi etc)
Pinch Sea Salt
Pinch Pepper
¼ tsp Turmeric Powder
Pinch Chilli Powder
¼ tsp Cumin Powder
¼ tsp Cinnamon Powder
1 Handful Washed Green Beans
2 Cups Washed Chopped Broccoli
1.5 tsp Grass Fed Butter
METHOD
- Add sea salt, pepper, chilli powder, turmeric, cinnamon and cumin together to make spice mix.
- Cover sweet potato in coconut oil and sprinkle with half of spice mix. Place on a baking tray.
- Bake sweet potato (pre-heated to 200 deg) for 20 – 30 mins or until cooked. You may need to flip over to cook evenly.
- Cover fish in spice mix and pan fry in butter over a med to high heat for 2 mins each side or until cooked. Note: If you don’t have time to make a spice mix you can use pre-blended ones.
- Steam beans and broccoli until just cooked still slightly crunchy.
- Place beans and broccoli on your plate and put a small portion of grass fed butter on top.
- Plate up the fish and the sweet potato chips next to the broccoli and beans and serve.
MALE | 65-75KG | 75-85KG | 85-95KG | 95-105KG | 105-135KG | 135KG + |
Fish | 140g | 160g | 170g | 180g | 200g | 200g |
Rice | 150g | 170g | 190g | 200g | 200g | 200g |
FEMALE | Up to 65KG | 65-75KG | 75-85KG | 85-95KG | 95-120KG | 120KG + |
Fish | 140g | 140g | 150g | 160g | 170g | 170g |
Rice | 140g | 140g | 160g | 170g | 180g | 180g |
