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Health facts.
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BELOW ARE RECIPES
FOR
THE FIRST 7 DAYS: (Use purely as guide, you can change the recipes to suit.) |
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DAY 1 |
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ON RISING 1 teaspoon of HGH in 1/2 glass of water |
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BREAKFAST (about 1 hr later)
Protein Shake: 1 cup of skim milk or soy milk light. or 1/2 cup skim yoghurt 2 heaped tablespoons of whey or soy protein powder isolate 2 cups of strawberries 3 macadamia nuts or 9 Almonds |
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MID-MORNING 1 Egg 1 oz. Light cheese 1 pear |
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LUNCH
Small tin of tuna or salmon in spring water Salad (lettuce, tomatoes, cucumber, radishes, capsicum and 9 olives) 1 small apple |
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MID-AFTERNOON 1/2 cup of cottage cheese (light) 1 cup peaches 1 tablespoon slivered almonds |
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DINNER
Stir-Fry Chicken with Ginger Vegetables 1-1/3 teaspoons olive oil (divided) 3 ozs. chicken tenderloin in 1/2-inch cubes 3 teaspoons fresh ginger root, minced (divided) 2 teaspoons garlic, minced, (divided) 2 cups mushrooms 2 cups cabbage 3/4 cup snow peas 1-1/2 cups of shallots in 1/4-inch pieces 2 cups cauliflower florets 1 tablespoon soy sauce 1/2 cup chicken broth (low salt) Heat oil in a medium-size non-stick frypan. Add chicken,
mushrooms, teaspoon ginger, and 1 teaspoon garlic.
Stir-fry until chicken, is cooked and garlic is lightly browned. Add cabbage, snow peas, shallots, cauliflower, soy-sauce, broth and remaining ginger and garlic. Stir-fry until cabbage and
cauliflower are tender. |
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BEFORE BED: 1 teaspoon of HGH in 1/2 glass of water |
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DAY 2 |
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ON RISING 1 teaspoon of HGH in 1/2 glass water |
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BREAKFAST (about 1 hour later) Omelette 2 Eggs, onion, capsicum, mushrooms and 1 oz. light cheese 1 teaspoon of olive oil 1 Grapefruit |
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MID-MORNING 1 cup skim natural yoghurt |
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LUNCH
Chicken, Tomato and Basil Salad
cup lettuce, chopped 3 ozs. chicken breast 1 tablespoon fresh parsley 1-1/3 teaspoon olive oil 1 tablespoon red wine vinegar 2 tablespoons fresh basil, chopped 1 teaspoon garlic, minced 1/4 teaspoon chilli powder 4 tomatoes, sliced Place lettuce on a serving plate, in a medium bowl, combine
chicken, parsley, oil, vinegar, basil, garlic, and chilli powder.
Place slices of tomato on the lettuce and pour the chicken
mixture on top. |
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MID-AFTERNOON
Apple ozs. low-fat cheese 3 macadamia nuts or 9 almonds |
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DINNER
3 ozs. of fish (steamed, grilled or baked)
salad (lettuce, rocket, tomatoes, baby spinach, red onion, capsicum and 1 dessertspoon of avocado) 1 cup of strawberries for desert |
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BEFORE BED 1 teaspoon of HGH in 1/2 glass water |
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DAY 3 |
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ON RISING teaspoon of HGH in 1/2 glass of water |
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BREAKFAST (1 hour later)
Protein Shake:
same as day 1, just add 1 cup of peaches, pears or 3 apricots instead of strawberries. |
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MID-MORNING 1 mega-burn bar (which you can buy in health food shop) |
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LUNCH Chef Salad: 1 large tossed green salad 1/2 ozs. deli-style light ham 1/2 ozs. deli-style turkey breast tablespoon avocado or 9 olives 1 nectarine for dessert |
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MID-AFTERNOON
1/2 cup yoghurt tablespoon of protein powder 1 cup strawberries |
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DINNER
Chicken Stuffed With Asparagus and Cheese: 1 small chicken breast 6-8 asparagus stalks 1 oz light cheese (grated) 2 cups broccoli 2 cups cauliflower 2 cups of spinach or cabbage Put asparagus in strainer and pour boiling water over the
asparagus.
Slice small end of chicken and slice across the length of the breast, just like your making a pouch in the chicken.
stuff the asparagus and cheese into the pouch. Line baking dish with baking paper and place the chicken in dish. Bake in a pre-heated at 170c for about 30 Min's. Place vegetables in steamer and cook. |
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BEFORE BED
1 teaspoon of HGH in 1/2 glass water |
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DAY 4 |
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ON RISING: 1 teaspoon HGH in 1/2 glass water |
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BREAKFAST: (about 1 hour later)
2 poached or boiled eggs 1oz lite ham cooked in non-stick pan 1 cup Strawberries 1/2 cup blue berries 1 plum 3 macadamia nuts or 9 almonds |
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MID-MORNING:
1/2 cup fat- reduced cottage cheese 1/2 cup diced pineapple 1/2 cup peaches 1 tablespoon slivered almonds |
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LUNCH:
Salad rocket, baby spinach, alfalfa sprouts, 1oz light cheese,
cherry tomatoes and red onion lemon juice, 1 teaspoon olive oil and garlic (for a dressing) small tin of tuna, salmon or sardines in spring water. |
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MID-AFTERNOON: 1 mega burn- bar (which you can buy in health food shop) |
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DINNER:
Ginger-shallots Tofu stir-fry: 2 cups mushrooms, sliced 1 tablespoon light soy-sauce 1/8 cup of vegetable stock (low salt) 1 tablespoon fresh ginger 1-1/2 cloves garlic, minced 1-1/2 cups tomatoes, chopped 8 ozs extra-firm tofu, thinly sliced 1-1/3 teaspoons canola oil 3 cups snow peas 1-1/2 cups shallots, cut into 1-inch pieces Combine mushrooms, soy sauce, vegetable stock, garlic, ginger, tomatoes and tofu in a bowl and marinate 30 minutes. Heat oil
in heavy frypan or wok over a medium heat. Add tofu mixture
and stir-fry 3 to 4 minutes. Add snow peas and shallots and
stir-fry 3 to 4 minutes or until snow peas are bright green. |
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BEFORE BED: 1 teaspoon HGH in 1/2 glass water |
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DAY 5 |
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ON RISING: 1 teaspoon of HGH in 1/2 glass water |
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BREAKFAST: (about 1 hour later) 1 cup of natural skim yoghurt 1 Cup of strawberries 1 Tablespoon protein powder 1 tablespoon of slivered almonds |
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MID-MORNING: 1 grapefruit 2 ozs turkey breast 9 olives |
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LUNCH:
3 ozs cooked chicken breast (shredded) Celery, chopped 1/2 cup grapes lettuce tomato slice 1 piece rye bread or 1 mini pita pocket 1 tablespoon light mayonnaise |
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MID-AFTERNOON: 1 tablespoon guacamole wrapped in 2 ozs sliced turkey 1 cup grapes |
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DINNER:
Thai Green Fish Curry (recipe is for 2 meals) 2-2/3 teaspoons olive oil 1-1/2 cups snow peas 1-1/2 cups onion, chopped 4 garlic cloves, minced 1-1/2 cups hot peppers, in rings 4 teaspoons vinegar 9 ozs. fresh fish fillets, cut in slices 1 cup plain low-fat yoghurt
1-1/2 cups water 1 teaspoon turmeric 4 teaspoons hot curry powder of paste salt, pepper to taste 4 teaspoons cornstarch 1/2 cup chickpeas, drained In non-stick pan, add oil, snow peas, onions, garlic, hot
peppers, and vinegar. Cook until vegetables are tender,
then add fish, yoghurt, water, chickpeas and remaining
spices. Cover saute' pan and poach fish in vegetable
liquid until cooked through. When the fish is cooked, mix
the cornstarch with a little water and add to saute' pan.
Bring mixture to a boil, then simmer for an additional 5 to
10 minutes. Divide between two soup bowls and serve. |
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BEFORE BED: 1 teaspoon HGH in 1/2 glass water |
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DAY 6 |
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ON RISING: 1 teaspoon HGH in 1/2 glass water |
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BREAKFAST: (about 1 hour later) Scrambled Eggs 1 egg 4 egg whites onion 1 tablespoon fresh basil 1 teaspoon olive oil 1 grapefruit Add oil to hot non-stick frypan, brown onions then add
beaten eggs and stir until cooked, add basil and heat
through then serve. Cut grapefruit in half and serve. |
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MID-MORNING:
Hummus Deviled Eggs. 2 hard boiled eggs 1/4 cup hummus 1 tablespoon slivered almonds Cut hard boiled eggs in half, and discard the egg yolks.
Fill each half of the hard boiled egg white with the
hummus. sprinkle almonds on top. |
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LUNCH:
Salad with cucumber, tomato, red onion, shallots, teaspoons avocado, 3 olives and 1 ozs feta cheese with 2 ozs smoked salmon. 1 apple for dessert |
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MID-AFTERNOON: 1 cup low-fat natural yoghurt 3 macadamia nuts |
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DINNER:
Beef Stir-fry. 3 ozs lean beef
1 onion 2 garlic cloves, minced 1 tablespoon ginger, minced 2 cups bok-choy 1 cup mushrooms 1 red pepper 1 tablespoon soy sauce light 1/4 cup vegetable stock 1 teaspoon olive oil In non-stick pan add oil, onion, garlic and ginger until
onion is browned. Add mushrooms, red pepper, vegetable
stock and soy sauce, cook for 10 Min's then add bok-choy
and simmer until cooked |
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BEFORE BED: 1 teaspoon HGH in 1/2 glass water |
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DAY 7 |
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ON RISING: 1 teaspoon HGH in 1/2 glass water |
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BREAKFAST: (about 1 hour later)
1/2 cup rolled oats 1/2 cup yoghurt 2 tablespoons protein powder 1/2 cup peaches |
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MID-MORNING:
1 oz turkey 1 oz low-fat cheese 1 plum 1/2 cup grapes |
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LUNCH: Protein Shake: As above, but for the fruit add a small banana. 3 macadamia or 9 almonds |
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MID-AFTERNOON:
1 cup grapes 2 ozs light ham |
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DINNER:
Salmon steak dill celery salt 2 lemons tossed green salad 1/2 cup peaches for dessert Squeeze 2 lemons and add to baking dish. Place salmon steaks
in dish and sprinkle with dill and celery salt cover with alfoil
and cook in a pre-heated over at 170c for about 35-40 Min's. |
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BEFORE BED: 1 teaspoon HGH in 1/2 glass water |
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