Week 2

Let's go babe!

Important Week 2 Notes

1. SHOPPING LIST
Your shopping list assumes you will get everything from Sunday of Week 1 to the end of the day on Saturday Week 2

2. PREP
On Sunday before you begin:

  • Shop for Week 2
  • Prepare protein balls
  • Make Mexican Chicken salad bowl for dinner as it will be your lunch in Week 2 on Mon + Tues

3. PROTEIN POWDER
If it hasn't arrived for Thursday do this instead

4. SIDE EFFECTS
What to expect this week?


5. EXERCISE
Your energy + power in exercise should hopefully increase this week - time to amp up the exercise, if you desire.

In addition to walking + light to moderate exercise add in approx 2 HIIT sessions, runs, anything that gets your heart rate up for about 30 mins.
If you do a very hard session + you feel the amount of food in the plan just isn't enough, please add in an extra 200 calorie snack (using the snack ideas guide).

*If you're happy with current level of exercise - walks, pilates etc then keep to that.

6. MORE SHOPPING!
Shop for week 3 on Sunday.

  • Make your savoury muffins, one pan chicken brocolli + pumpkin ready for dinner
  • Prep Mon + Tues lunches


7. COFFEE
You can have 1 coffee per day with 1/2 cup unsweetened almond coconut or macadamia milk.
Highly recommend Before You Speak Coffee.
*Enjoy your fave takeaway once or twice a week - weekends as a treat!

8. FREEDOM MEALS
Your freedom meals are the times you can eat whatever you desire - go out for dinner, grab takeaway + enjoy!

Please reach out via email or on our DM's on socials for any support you need.

Macronutrient Breakdown

Meal Plan - Week 2

GROCERY LIST

This list is designed for 1 individual, if you are cooking for more than 1 person - adjust the portions accordingly.

The shopping list assumes you're making the whole batch of the protein balls. If you are only making the required serves, you can adjust the shopping list.
We recommend to make them all as they can be frozen for another time or for other family members.

The shopping list assumes you are shopping for Week 2 from Sunday of Week 1 to end of Saturday Week 2.


Anything with the ** symbol in the grocery list indicates it can be bought frozen to save $$

AISLES

  • Sesame Oil
  • 1 jar Red Pesto
  • 1 jar Tomato Pasta Sauce, no added sugar - reccommend Keep it Cleaner brand
  • 1 jar Red or Yellow Curry Paste
  • 1 packet Slendier Edamame Bean Fettucine
  • 1 packet Slendier Slim Pasta, Spaghetti style Konjac Noodles
  • 3 cartons almond milk, unsweetened
  • 1 jar Tahini
  • 1 small jar Jalapeno (optional for Mexican Salad)
  • Desiccated Coconut, unsweetened (30g)
  • 1 small bag Maca Powder
  • Bicarb Soda

DRIED HERBS & SPICES

  • Curry Powder
  • Basil Leaves
  • Mint
  • Dried Coriander
  • Dried Dill
  • Italian Herbs
  • Ground Cumin

FRIDGE/FREEZER

  • 1 large tub Coconut or Greek Yoghurt, natural (540g)
  • 1 block Firm Tofu (200g)
  • 30g Feta Cheese or vegan cheese
  • 330g Berries
  • 1 carton Eggs

*Some recipes require eggs whites - these can be swapped out to a gluten free egg replacer.
Recommended ones: Orgran Egg Replacer No Egg, McKenzie's Vegan Egg Replacer, PbCo Vegan Egg Replacer

MEATS/FISH

  • 2 rashers bacon, fat trimmed (52g)
  • Chicken breasts or tenderloins (approx 600g)
  • 1 fillet white fish of choice (125g)
  • 2 slices Ham
  • 3 small trimmed Lamb Cutlets (approx 150g total)

VEGETABLES

  • 1 bunch Basil
  • 2 Red Capsicums
  • 2 Red Onions
  • 1 head Iceberg Lettuce (250g)
  • 150g green leaf lettuce
  • Garlic
  • 1 Eggplant
  • 2 Zucchinis
  • 1 punnet Cherry Tomatoes
  • 1 small bulb ginger
  • 1 Tomato
  • 2 Cucumbers
  • 2 bunches Broccolini
  • 2 button mushrooms (300g)
  • 1 head Cauliflower **
  • 1 bag Spinach (120g) **
  • 1 bag Green Beans (200g) **

FRUIT

  • 2 avocados
  • 1 apple
  • 1 lemon
  • 3 limes

MONDAY

  • BREAKFAST - 1 Minute Keto Mug Bread with Avocado

    Serves: 1

    Total Cooking Time: 2 Mins

    Calories: 253kcal
    Fats: 12g
    Protein: 10g
    Carbs: 4g
    Fibre: 3g

    INGREDIENTS:

    • 2 tbsp almond flour or meal
    • 1 egg
    • 1/4 tsp baking powder
    • 1 pinch salt
    • 1/2 tsp coconut oil or butter
    • Splash of water
    • 1/4 avocado


    METHOD:
    STEP 1
    Combine all the ingredients (except the avocado) together in a mug or deep ramekin. Whisk together to ensure the egg is thoroughly combined.

    STEP 2
    Place in the microwave for 1 minute (or until risen + cooked).

    STEP 3
    Remove, cut in half + top with avocado. Season with extra salt & pepper + a little chilli if you dare.

    *If you're intolerant/sensitive to dairy - opt for a chia egg.
    Use 1 tbsp of chia seeds soaked in 2 tbsp water for 5 mins until it thickens to a gel.
    Cook this in a lightly greased pan as this won't work in the microwave.

    **If you don't have a microwave, cook in a preheated oven at 180 deg C for approx 20 mins

    ***Change up the toppings to 1/2 tbsp nut butter, 1/2 tbsp butter, 2 tbsp hummus, 1 tbsp cream cheese, 1/4 cup cottage cheese, stevia + cinnamon, 1 tbsp feta or nut cheese if desired.

  • DINNER - ALMOND + PARMESAN BAKED FISH WITH GARLIC GREENS

    Serves: 1

    Total Cooking Time: 45 Mins
    Calories: 431kcal
    Fats: 23g
    Protein: 41g
    Carbs: 8g
    Fibre: 8g

    INGREDIENTS:
    Salad

    • 170g white fish of choice
    • 3 tbsp almond flour
    • 2 tbsp grated parmesan cheese (switch to nutritional yeast to be dairy free)
    • 1/2 egg white
    • 1 zucchini, sliced
    • 1/2 bunch broccolini
    • 100g green beans, top + tailed **
    • 1-2 garlic cloves, crushed
    • 0.5 tbsp olive oil
    • 1/4 cup basil leaves, shredded
    • Pinch salt
    • Pinch pepper
    • Pinch dill (or other herb of choice)
    • Pinch chilli flakes (optional)

    *Use any preferred greens
    **Use frozen vegetables if preferred
    ***Recommended white fish - pink snapper, red emperor or monkfish.


    METHOD:
    STEP 1
    Preheat oven to 200 deg C.

    STEP 2
    Line a baking tray with baking paper.

    STEP 3
    In a nutri-bullet/food processor, combine almond flour, parmesan, dill, salt, pepper + chilli. Pour mixtture into bowl.
    STEP 4
    Use paper towels to dry the fish + cut into desired size.
    STEP 5
    Place egg white in bowl and lightly whisk. Dip each fish fillet into egg white + turn to coat.
    STEP 6
    Dip each fish fillet into the almond/parmesan crumb + place on a baking tray.
    STEP 7
    Bake the fish for 20-25 mins or until golden brown.
    STEP 8
    Heat olive oil in a large frying pan on medium heat.
    STEP 9
    Add crushed garlic + allow to cook for 30 secs before adding the beans, broccolini + zucchini to pan with salt + pepper.
    STEP 10
    Saute greens, stirring occasionally until tender.
    STEP 11
    Remove from heat + add shredded basil leaves.
    STEP 12
    Serve the baked fish with greens on the side.

Marinate your meat first thing in the morning and precut your vegetables so everything is ready to go at dinner time.

TUESDAY

  • BREAKFAST - NUTTY VANILLA PROTEIN SHAKE

    Serves: 1

    Total Cooking Time: 3 mins
    Calories: 308kcal
    Fats: 21g
    Protein: 32g
    Carbs: 5g
    Fibre: 13g

    INGREDIENTS:

    • 1 cup almond milk
      *Swap almond milk to unsweetened coconut or macadamia milk
    • 1 tbsp chia seeds
    • 1 tsp cinnamon
    • Pinch of salt
    • 1 tbsp almond butter
      *Swap almond butter for the same amount of tahini or 12 almonds
    • 5 ice cubes
    • 1 serve vanilla protein powder (approx 33g)
    • 1/2 tsp stevia (optional)


    METHOD:
    STEP 1
    Add all the ingredients into a blender until smooth and creamy

  • DINNER - 10 Minute Bacon + Tofu Fry Up

    Serves: 2

    Total Cooking Time: 10 Mins
    Calories: 451kcal
    Fats: 30g
    Protein: 26g
    Carbs: 10g
    Fibre: 6g

    INGREDIENTS:

    • 200g organic, firm tofu, sliced
    • 2 rasher bacon, diced
    • 2 tsp olive oil
    • 2 gloves garlic, crushed
    • 1 red capsicum, diced
    • 2 cups zucchini, diced
    • 1 packet (250g) slender slim pasta, spaghetti style (konjac noodles) *
    • 2 cups cauliflower, chopped intro small pieces **
    • 4 cups spinach **
    • 2 tbsp red pesto

    *Leave out the noodles or swap for 1 cup shredded cabbage
    **Use frozen vegetables to save $$


    METHOD:
    STEP 1
    Heat medium sized pan over medium heat. When hot, add olive oil, crushed garlic, chopped bacon + tofu. Cook for a few minutes, stirring constantly until it starts to brown slightly + bacon is cooked.
    STEP 2
    Steam cauliflower for 2 mins, then throw into pan with the diced zucchini + capsicum, Stir occasionally until the vegetables are tender (for a few mins)
    STEP 3
    Wash noodles well under water, then add to pan with spinach + pesto. Constantly toss until everything is well combined, the spinach is cooked + the noodles are all heated through.

When I eat like crap, I feel like crap.

WEDNESDAY

  • DINNER - Lemon + Garlic Chicken with BBQ Herbed Vegetables

    Serves: 2

    Total Cooking Time: 30 Mins
    30 mins to 12 hr marinade
    Calories: 453kcal
    Fats: 27g
    Protein: 32g
    Carbs: 14g
    Fibre: 7g

    INGREDIENTS:
    For the chicken

    • Chicken breasts/tenderloins (260g total)
    • 2 tbsp olive oil
    • 2 garlic cloves, crushed
    • 1 tsp thyme
    • 1/2 tbsp oregano
    • 1 tsp salt
    • 1/2 tsp pepper
    • Zest of 1 lemon

    For the vegetables

    • 1 red onion
    • 1/2 eggplant
    • 1 zucchini
    • 1 cup mushrooms
    • 2 tbsp olive oil
    • 1/2 tsp garlic powder
    • 1/4 tsp salt
    • 1/4 tsp pepper


    METHOD:
    For the chicken
    STEP 1
    Place chicken between 2 pieces of baking paper. Using a meat mallet, pound to an even 1/2-inch thickness.
    STEP 2
    Mix all other ingredients together in a large zip-lock bag. Add chicken + massage marinade into meat until evenly coated. Seal the bag + place in a bowl in the fridge. Let the chicken marinate for 30 mins or up to 12 hours.
    STEP 3
    Preheat the grill to a medium to high heat. Place the chicken on the grill. Grill coverered for 2-3 mins per side. Or pan fry.
    For the vegetables
    STEP 1
    Cut the vegetables into large chunks.
    STEP 2
    Preheat BBQ grills to high or the oven to 250 deg C.
    STEP 3
    Place vegetables in a very large bowl/tray. Drizzle with oil, sprinkle with salt, pepper, garlic powder + any desired herbs. Toss with hands.
    STEP 4
    Place on BBQ + cook until tender crisp with charred edges.
    STEP 5
    Serve alongside your grilled chicken.

Don't wish for a good body, work for it.

THURSDAY

  • BREAKFAST - Berry Breakfast Bowl

    Serves: 1

    Total Cooking Time: 1 min
    Calories: 340kcal
    Fats: 22g
    Protein: 18g
    Carbs: 12g
    Fibre: 12g

    INGREDIENTS:

    • 1/3 cup coconut yoghurt or 1/2 cup of Greek yoghurt
    • 1/2 cup berries of choice
    • 8 almonds
    • 1 tbsp chia seeds
    • 1/2 serve vanilla protein powder
    • 1/2 tsp stevia (optional)
    • 1/2 tsp cinnamon (optional)


    METHOD:
    STEP 1
    Thaw out berries in a bowl (if frozen)
    STEP 2
    Add all ingredients into a bowl, stir + enjoy
    *Other additional toppings are nut butter, cacao nibs, coconut flakes or pepitas (be mindful of additional calories)

  • SAVOURY MUFFINS (for the following week)

    Serves: 8

    Total Cooking Time: 50 min
    Calories: 216kcal
    Fats: 17g
    Protein: 11g
    Carbs: 3g
    Fibre: 5g

    INGREDIENTS:

    • 4 eggs
    • 3/4 cup egg whites
    • 1/4 cup almond milk
    • 1/3 cup olive oil
    • 3 tbsp grated parmesan cheese
    • 1 cup spinach, roughly chopped
    • 1/2 red capsicum, finely diced
    • 1/4 cup chives, finely diced
    • 4 tbsp nutritional yeast
    • 1.5 tbsp hemp seeds
    • 1/2 cup coconut flour
    • 3m tbsp almond flour
    • 1 tsp baking powder
    • Salt, pepper, chilli + garlic to taste

    *Vegetables can be changed up


    METHOD:
    STEP 1
    Preheat oven to 180 deg C
    STEP 2
    Add eggs, egg whites + almond milk to a blender jug + blend to combine.
    STEP 3
    Add olive oil, coconut flour, almond flour, baking powder, nutritional yeast, salt, pepper, garlic + chilli - blend to combine.
    STEP 4
    Pour the mix into a bowl + add spinach, capsicum, chives + parmesan cheese.
    STEP 5
    Divide the batter between 8 muffin molds.
    STEP 6
    Top with hemp seeds.
    STEP 7
    Bake for 35-40 mins.
    STEP 8
    Cool before storing in the fridge for up to 1 week.
    Muffins can be stored in the freezer for up to 6 months.
    Defrost in the fridge or kitchen bench over night,

  • DINNER - Curried Lamb Cutlets with Cauliflower Mash + Green Beans

    Serves: 1

    Total Cooking Time: 30 Mins
    30 mins marinade
    Calories: 574kcal
    Fats: 38g
    Protein: 45g
    Carbs: 10g
    Fibre: 6g

    INGREDIENTS:
    Curried Lamb Cutlets

    • 3 small trimmed lamb cutlets (approx 150g)
    • 1/2 tbsp red or yellow curry paste
    • 1/2 tbsp tomato paste
    • 1/2 tbsp lime juice
    • 1/2 tbsp mint (dried)
    • Pinch salt + pepper

    Cauliflower mash

    • 1/4 head cauliflower**
    • 1/2 tbsp butter or olive oil
    • 1/2 small garlic clove
    • 1 tbsp cheese, parmesan or nutritional yeast flakes
    • 1/2 tbsp almond milk, unsweetened
    • 1 pinch salt
    • 6-8 green beans (steamed)**

    **Use frozen vegetables to save $$
    The green beans can be swapped to broccolini or any other greens of choice (eat as much as desired)


    METHOD:
    STEP 1
    Add the curry paste, tomato paste, lime juice + mint into a bowl + mix thoroughly. Add a pinch of salt + pepper.
    STEP 2
    Coat lamb cutlets with the dressing + marinate for 20 mins in the fridge.
    STEP 3
    Chop cauliflower into small florets.
    STEP 4
    In a pot of boiling water, a steamer or microwave - steam cauliflower until well cooked (usually 2-3 mins). A fork should pass through easily when inserted. Add the green beans to the boiling water to steam.
    STEP 5
    In a food processor add the cauliflower, milk butter, garlic clove, salt + parmesan.
    STEP 6
    Heat a pan over high heat + cook lamb cutlets for 3-5 mins each side until cooked to your liking.
    STEP 7
    Serve the lamb with cauliflower mash + steamed green beans on the side.

You are what you eat so don't be fast, cheap, easy or fake.

FRIDAY

  • BREAKFAST - Vanilla Berry Pudding

    Serves: 1

    Total Cooking Time: 3 min
    Calories: 347kcal
    Fats: 8g
    Protein: 28g
    Carbs: 12g
    Fibre: 3g

    INGREDIENTS:

    • 1 serve vanilla protein powder (approx 33g)
    • 2 heaped tbsp almond flour or almond meal
    • 2 tbsp almond milk, unsweetened
    • 1 large egg white
    • 1/4 tsp baking soda
    • 1 pinch salt
    • 1 tsp stevia (optional)
    • 1/2 tsp cinnamon
    • 1/4 cup berries of choice
    • 2 tbsp coconut yoghurt or 3 tbsp Greek yoghurt


    METHOD:
    STEP 1
    Place protein powder, egg white, almond flour or meal, stevia, baking soda + a pinch of salt in a small bowl. Whisk together, gradually adding almond milk until a pancake-like batter is formed (not too thin/thick).
    STEP 2
    Place in microwave for 1 min or up to 90 secs until risen + cooked through.
    STEP 3
    Place 1/4 cup of berries in a small bowl. When pudding is ready, swap + place the berries in the microwave for 30 secs - 1 min until heated through.
    STEP 4
    Pour the heated berries over the pudding + top with yoghurt of choice.

  • LUNCH - Ham + Cheese Toastie

    Serves: 1

    Total Cooking Time: 5 Mins
    Calories: 421kcal
    Fats: 24g
    Protein: 27g
    Carbs: 10g
    Fibre: 12g

    INGREDIENTS:

    • 2 pieces Super Seeded Venerdi bread
    • 1/4 avocado
    • 2 slices lean leg ham (50g)
    • 1 slice cheddar cheese (28g)*
    • 4 thin slices tomato

    *If you're sensitive to dairy leave this out + add 1/4 more avocado, 2 tbsp of nut cheese or 3 tbsp hummus


    METHOD:
    STEP 1
    If you don't have a sandwich press, toast the bread in a toaster and place sandwich under the grill until cheese is melted.

  • DINNER - 10 Minute Cheats Pasta

    Serves: 1

    Total Cooking Time: 10 Mins
    Calories: 354cal
    Fats: 19g
    Protein: 25g
    Carbs: 10g
    Fibre: 15g

    INGREDIENTS:

    • 2 serves (100g) Slendier edamame bean fettucine *
    • 1 serve (125g) jarred tomato pasta sauce, no added sugar (Keep it Cleaner recommended)
    • 1 bunch broccolini **
    • 1 garlic clove
    • 1 tbsp olive oil
    • 1 pinch salt
    • 1 pinch pepper
    • 1/2 tsp chilli flakes
    • 1 tbsp nutritional yeast flakes or parmesan
    • 5 leaves fresh basil

    *Can also use black bean or soybean noodles or make your own zucchini noodles + add 2 tbsp hemp seeds or approx 80-100g chicken to make up the protein

    **Can be changed to aspragus or broccoli


    METHOD:
    STEP 1
    Heat small-medium saucepan with water for the pasta.
    STEP 2
    Chop broccolini into smaller florets.
    STEP 3
    Heat medium sized frypan on medium-high with 1 tbsp olive oil. When hot, add the broccolini + diced garlic. Cook it all for a few mins, stirring to make sure the garlic doesn't burn. Add the pasta to the saucepan when water has boiled. Takes about 4-5 mins to cook.
    STEP 4
    Reduce heat to low, add the tomato sauce, salt, pepper + chilli to broccolini pan. Stir/simmer whilst you drain the pasta.
    STEP 5
    Add the pasta to the sauce + stir all together.
    STEP 6
    Top with fresh basil + nutritional yeast flakes/parmesan.

Keep your spirit light, your booty tight + your goals in sight.

SATURDAY

  • BREAKFAST - Cinnamon Apple Protein Bowl

    Serves: 1

    Total Cooking Time: 2 mins
    Calories: 389kcal
    Fats: 21g
    Protein: 17g
    Carbs: 23g
    Fibre: 14g

    INGREDIENTS:

    • 1 small apple
    • 1/3 cup coconut yoghurt or 1/2 cup Greek yoghurt
    • 1/2 tsp cinnamon
    • 1/2 tsp stevia (optional)
    • 1/2 serve vanilla protein powder (approx 15g)
    • 2 tbsp chai seeds

    METHOD:
    STEP 1
    Chop apple into small cubes, place in a small mug, cover with a dash of water + sprinkle with cinnamon (and stevia if desired)
    STEP 2
    Place in microwave for 30 secs or until apple is slightly tender.
    STEP 3
    Remove from microwave + transfer to a small bowl + drain the excess water.
    STEP 4
    Serve with yoghurt, cinnamon, chia seeds + 1/2 scoop protein powder (mix through the yoghurt).

  • LUNCH - Asian Style Omelette

    Serves: 1

    Total Cooking Time: 15 Mins
    Calories: 322kcal
    Fats: 24g
    Protein: 16g
    Carbs: 8g
    Fibre: 4g

    INGREDIENTS:

    • 1 tbsp coconut oil
    • 10 string beans*
    • 4 small mushrooms**
    • 1 tsp fresh ginger, grated
    • 1 clove garlic, crushed
    • 1 tsp fish sauce
    • 1 tbsp tamari or soy suace
    • 1/2 tsp sesame oil
    • 2 eggs
    • 1/2 tsp curry powder
    • 4 slices cucumer
    • 1/4 cup coriander
    • 1 tbsp spring onion (chopped)
    • 1 pinch chill flakes (optional)

    *Use frozen vegetables to save $$
    **Swap mushrooms to eggplants or any other low carb vegetable you prefer


    METHOD:
    STEP 1
    Top + tail beans + slice in half. Dice/slice the mushrooms.
    STEP 2
    Whisk two eggs with a pinch of salt + curry powder.
    STEP 3
    Heat coconut oil in a frying pan over medium-high heat. Add vegetables + ginger. Stir fry for 2-3 mins, then add garlic, fish sauce, tamari/soy sauce. Cook for a further minute or two, then drizzle with sesame oil + move to a plate.
    STEP 4
    Pour egg mixture onto hot, empty frying pan (add some coconut oil if dry). Swirl egg mixture around to form a flat round omelette shape. Cook for 1 min until just slightly uncooked in the middle. Add the vegetable mixture in the middle + gently fold the omellete over. Transfer to a plate + serve with sliced cucmuber, coriander + chopped spring onion. Add chilli flakes if desired.

Whenever you see greens in a meal, you can add as much as you like -
greens are very low in calories.

SUNDAY

  • BREAKFAST - Avocado Smash on Toast

    Serves: 1

    Total Cooking Time: 4 mins
    Calories: 431kcal
    Fats: 27g
    Protein: 19g
    Carbs: 17g
    Fibre: 18g

    INGREDIENTS:

    • 2 slices Venerdi Paleo bread or another paleo bread
    • 1/2 avocado
    • 1 tsp lemon juice
    • 30g feta or vegan cheese
    • 3 cherry tomatoes, cut in half
    • 2 tbsp fresh basil, chopped
    • 1 pinch salt
    • 1 pinch pepper
    • 1/2 tsp chilli flakes (optional)


    METHOD:
    STEP 1
    In a bowl combine avocado, lemon juice, salt, pepper + chilli flakes.
    Mash together with a fork.
    STEP 2
    Toast 2 pieces of bread.
    STEP 3
    Stir through the cherry tomatoes, fresh basil + crumbled feta or vegan cheese then assemble on top of the toast.

  • DINNER - One Pan Chicken, Broccoli + Pumpkin

    Serves: 3

    Total Cooking Time: 40 Mins
    Calories: 443cal
    Fats: 22g
    Protein: 40g
    Carbs: 22g
    Fibre: 6g

    INGREDIENTS:

    • 500g skinless chicken thighs *
    • 1 head broccoli (approx 600g) **
    • 4 cups pumpkin cubes (1-inch cubes, approx 680g)
    • 1 medium red onion
    • 2 garlic cloves
    • 3 tbsp olive oil
    • 1 tsp dried Italian herbs
    • 1/2 tsp salt
    • 1 dash black pepper

    *Change chicken thighs to breast or tenderloins if preferred + increase amount to 550g
    **Use frozen vegetables to save $$


    METHOD:
    STEP 1
    Preheat oven to 190 deg C.
    STEP 2
    Chop chicken into medium sized cubes, broccoli into florets, onion into wedges, pumpkin into 1-inch cubes + crush the garlic.
    STEP 3
    Line a large baking tray with baking paper.
    STEP 4
    On the pan, combine the broccoli, pumpkin, onion + garlic.
    Drizzle olive oil + sprinkle with Italian herbs, salt + pepper.
    Toss to coat.
    Spread evenly amongst the pan, cover with foil + bake for 12 mins.
    STEP 5
    After 12 mins, remove from oven + add the chicken, toss around + place back in the oven for a further 8 mins to bake.
    Remove from the oven again, toss once more + place back in without the foil for another 5-10 mins or until chicken is cooked through + pumpkin is soft.

You should be so proud of yourself!

Week 2 baby - here we come.

WEEK 2