Spread The Word

3 Fat-Burning Recipes

Losing weight—and keeping the pounds off—isn't a quick or easy process, however knowing what foods are good/bad for your body is the first step towards achieving your goal. Rather than trying ‘fad diets’, simply try eating healthier for long-term results. Protein, fibre and healthy carbs, boost your metabolism and keep you feeling fuller for longer. If you’re unsure of how to incorporate this within your daily life, then begin with our 3 fat-burning recipes:

baked eggs in avocado

Baked Eggs In Avocado


  • 2 ripe avocados
  • 4 fresh eggs
  • 1 tablespoon chopped chives
  • Salt and pepper to taste

Serves 4


  • Preheat the oven to 180C/gas mark 4
  • Cut the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the centre of the avocado, just enough so the egg will fit snugly in the centre
  • Place the avocados in a small baking dish
  • Break the first egg into a bowl. Using a spoon, place yolk in one half of the avocado, then carefully start to add white. Season with salt and pepper – repeat for all 4 halves
  • Place in the oven and bake for 15 to 20 minutes or until the white is opaque and the yolk is done to your taste
  • Remove from oven, then garnish with chives and enjoy

sweet potato salad

Sweet Potato Salad


  • 10 cups sweet potatoes (about 3 large), chopped evenly into bite-size chunks
  • Extra-virgin olive oil
  • 120g of chopped baby spinach
  • 1 medium red bell pepper, cored, seeded, and quartered
  • 1 tablespoon grated orange zest
  • ½ red onion, chopped very small
  • 2 tablespoons lemon juice
  • 1 avocado, chopped in chunks
  • Ground black pepper, to taste
  • 1 or 2 fresh chopped chillies (jalapeño, Thai, serrano, or habanero), to taste


  • Preheat oven to 200C/gas mark 6
  • Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with extra-virgin olive oil, and toss to coat
  • Sprinkle with salt and pepper, and bake, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes
  • Remove from oven and let the potato chunks cool
  • Add the chopped spinach, onion, red pepper, orange zest and spinach in a large bowl
  • Add cooled sweet potato chunks to the bowl and stir to combine
  • Gently stir in avocado and add sea salt and ground pepper to taste
  • Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature

stuffed red peppers

Stuffed Red Peppers


  • 6 large red bell peppers, halved and deseeded (leave stalks on)
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 170g fresh spinach
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 3/4 cup uncooked couscous (about 2 cups cooked)
  • 1/2 cup crumbled feta cheese
  • 50g sun-dried tomatoes
  • 2 tablespoons of shredded basil
  • Handful black olives, roughly chopped

Serves 6


  • Preheat oven to 200C/gas mark 6
  • Place the peppers on a plate and microwave on medium for 5 mins, until almost soft. Place on a baking tray, cut-side up
  • Lightly coat a sauté pan with olive oil; place over medium heat. Sauté garlic until it begins to turn golden, about 1 minute. Add spinach; cook over medium heat until it wilts, about 2 minutes. Stir in lemon juice and salt; place spinach in a bowl
  • Add black olives, sun-dried tomatoes and crumbled feta cheese and toss
  • In a small pot, cook couscous according to package directions (about 5 minutes). Using a spatula, add the couscous to the bowl, and mix well.
  • Pile the stuffing into the pepper halves and bake for 10 mins
  • Serve immediately

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