Medlemskap og prisoversikt
10 Delicious High Protein Recipes
December 6, 2017
Build Muscle and Shred Fat with this 4 day a week program
November 28, 2017
10 quick and effective home workouts
November 26, 2017
10 Rowing workouts to improve fitness and burn fat
November 25, 2017
Tips for perfecting your Rowing technique to get the most out of your workouts!
Summer bodies are made in winter!!
Part 1 of the 4 Week Bikini Body Program
November 13, 2017
Avoid unwanted ingredients from packets and use these homemade spice mixes
October 18, 2017
Delicious Chick pea & sweet potato curry
October 12, 2017
6 week Bodybuilding program for beginners
October 11, 2017
October 2, 2017
October 3, 2017
Hands-on Time= 25 Mins
Total Time= 25 Mins
Yield= Serves 6
1 1/2 tablespoons canola oil (or other)
1 1/2 cups sliced carrot (thickness of your liking)
1 cup chopped onion
2/3 cup sliced celery
2 cups water
about 1 litre of chicken stock (unsalted if possible)
2 teaspoon dried thyme or 4 fresh thyme sprigs
6 ounces whole-grain rotini (such as Barilla; about 2 cups)
350 gram of skinless, boneless left over roast chicken or cooked breast, shredded
3/4 teaspoon salt (unless using salted broth)
1/4 teaspoon black pepper
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; cook for 5 minutes.
While vegetables cook, pour 2 cups water and stock into the pot or alternatively a microwave-safe bowl and microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
Add hot stock mixture to pan and bring to boil. Stir in thyme and pasta; reduce heat to medium, and cook for 8 minutes.
Add cooked chicken, salt and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.
I'm busy working on my blog posts. Watch this space!
December 2017 (1)
November 2017 (5)