Lose It Magazine

06/08/2024

WINTER SALE! R100 off 6 Weeks to LOSE IT! Normally R499, now R399.
EAT BETTER, FEEL BETTER and DROP A DRESS SIZE!
Say goodbye to naggy extra kilos.
Say goodbye to hunger and hello to glowing skin.
Say goodbye to sleepless nights and hello to boundless energy.

PLUS! Sign up now and start when you are ready: https://loseit.co.za/
(Discount will be activated at checkout. Sale ends 20 August 2024).

05/08/2024

You can never go wrong with a delicious spicy curry! 🥘
SPICY COCONUT CHICKEN CURRY
SERVES 4

• 1⁄2 cup double cream yoghurt
• 2 cloves garlic, crushed
• juice of 1 lime
• pinch of saffron in a little hot water
• 1 tbsp each ground cumin and coriander
• 1⁄2 tsp paprika
• 1kg boneless chicken thighs
• 1 tbsp ghee

FOR THE CURRY
• 2 tbsp ghee
• 1 onion, chopped
• 10g fresh ginger, chopped
• 1 red or green chilli, chopped
• 1 tsp each turmeric and garam masala
• 1 x 400g can crushed tomatoes
• 100g ground almonds, toasted
• 1 x 400g can coconut cream

TO SERVE
• cauli rice
• fresh coriander
• chopped onion and tomato

1. Place the yoghurt, garlic, lime juice and spices in a bowl, add the chicken, cover and refrigerate for 1 hour. Then scrape off the marinade and reserve it.
2. Heat 1 tbsp ghee in a large pan, brown the chicken on all sides, remove and set aside.
3. For the curry: Heat 2 tbsp ghee in the pan, add the onion, ginger, chilli and spices and sauté until golden. Add the remaining ingredients, plus the chicken and reserved marinade, bring to a simmer and cook for 30 minutes or until thickened.
4. To serve: Serve with cauli rice and fresh coriander, with onion and tomato on the side.

KEEP ON TRACK
PER SERVING
Fat 47g Carbs 33g Protein 61g

03/08/2024

WINTER SALE! R100 off 6 Weeks to LOSE IT! Normally R499, now R399.

Sign up to the 6 Weeks to LOSE IT! meal plan NOW and change your life and health forever! Drop a dress size:
Say goodbye to naggy extra kilos
Say goodbye to hunger and hello to glowing skin
Say goodbye to sleepless nights and hello to boundless energy
Say hello to the new YOU!

PLUS! Sign up now and start when you are ready: https://loseit.co.za/
(Discount will be activated at checkout. Sale ends 20 August 2024).

31/07/2024

SALMON FISHCAKES
MAKES 10–12 SMALL FISHCAKES

1 x 170g tin salmon in oil
1 garlic clove, peeled and minced
1⁄2 red onion, finely chopped
1 egg
handful fresh parsley, finely chopped
grated zest of 1 lemon
45ml coconut flour
45ml olive oil, for frying

1. Place the salmon, with the oil, in a large mixing bowl. Mash it with a fork.
2. Add all the rest of the ingredients, except the olive oil, to the salmon. Mix well with a fork and place the mixture in the fridge to rest for 20 minutes. The coconut flour will absorb the liquid and the mixture will become firmer.
3. Using your hands, shape the mixture into fish cakes.
4. Heat the olive oil in a non-stick pan over medium heat. Fry the fishcakes in batches for about
3–4 minutes on each side until golden brown.

KEEP ON TRACK
Per fishcake
Fat 2g Carbs 2g Protein 4g

31/07/2024

WINTER SALE! R100 off 6 Weeks to LOSE IT! Normally R499, now R399.

Diets don’t work – lifestyles do! And this low-carb, healthy fat lifestyle has the most delicious food. 6 Weeks to LOSE IT’s specially designed online programme won’t only help you shed kilos, it will also help you change the way you think about food.

PLUS! Sign up now and start when you are ready: https://loseit.co.za/
(Discount will be activated at checkout. Sale ends 20 August 2024).

28/07/2024

WINTER SALE! R100 off 6 Weeks to LOSE IT! Normally R499, now R399.

Want to lose weight quickly? Then sign up to 6 Weeks to LOSE IT! – the six-week online low-carb, healthy fat meal plan. Say goodbye to naggy extra kilos. Say hello to the new YOU!

PLUS! Sign up now and start when you are ready: https://loseit.co.za/
(Discount will be activated at checkout. Sale ends 20 August 2024).

26/07/2024

Our special edition of The LOSE IT! Handbook is packed with tips on how to harness the power of your gut microbiome to boost your wellness journey. Don’t miss it – grab your copy in stores or online now at Shopmedia24 here: https://media24shop.com/product/the-lose-it-handbook-2024/

26/07/2024

Salmon Egg Muffins
Makes 12

Use this recipe as a basic for egg muffins; you can replace the salmon with leftover chicken or even Bolognaise!

200g cooked broccoli florets, sliced in half (or any veggie from the previous night)
200g leftover salmon fillets, skin removed and flaked
8 eggs
salt
30ml crème fraîche
30ml dill, chopped
120g medium-fat cream cheese

1. Preheat the oven to 180˚C and grease a 12-cup muffin pan with butter.
2. Divide the broccoli florets and salmon between the muffin cups.
3. Break the eggs into a large jug and season with salt. Whisk with a fork, then add the crème fraîche, dill and half of the cream cheese. Mix well.
4. Pour the egg mixture over the salmon and broccoli in the muffin pan. Top each muffin with a small dollop of the rest of the cream cheese.
5. Place in the oven and bake for 20 minutes until golden and puffed up.
6. Remove from the oven and allow to cool slightly. Enjoy or keep in the fridge for up to 3 days, ready for a quick breakfast or lunch.

KEEP ON TRACK
Per muffin
Fat 9g Carbs 2g Protein 11g

26/07/2024

Wishing you a Friday!
✨

24/07/2024

WINTER SALE! R100 off 6 Weeks to LOSE IT! Normally R499, now R399.

EAT BETTER, FEEL BETTER and DROP A DRESS SIZE!
Say goodbye to naggy extra kilos.
Say goodbye to hunger and hello to glowing skin.
Say goodbye to sleepless nights and hello to boundless energy.

PLUS! Sign up now and start when you are ready: https://loseit.co.za/
(Discount will be activated at checkout. Sale ends 20 August 2024).

22/07/2024

Want to lose weight quickly? Then sign up to 6 Weeks to LOSE IT! – the six-week online low-carb, healthy fat meal plan. Say goodbye to naggy extra kilos. Say hello to the new YOU!

Sign up NOW: https://loseit.co.za/

19/07/2024

EAT BETTER, FEEL BETTER and DROP A DRESS SIZE!

Say goodbye to naggy extra kilos.
Say goodbye to hunger and hello to glowing skin.
Say goodbye to sleepless nights and hello to boundless energy.

Sign up NOW! https://loseit.co.za/

19/07/2024

🤣😂🤣😂

19/07/2024

🤣🤣

17/07/2024

Get ready to beat inflammation and eat your way to good health with 37 recipes that’ll change the way you enjoy your meals. Shop The LOSE IT! Handbook in stores and via M24 Shop for easy delivery.
Shop now: https://media24shop.com/product/the-lose-it-handbook-2024/

16/07/2024

FRAGRANT FISH CURRY SERVED WITH CAULI-RICE
SERVES 6

500g hake fillets
4 tbsp olive oil
1 onion, finely chopped
1 tbsp curry powder
1 red chilli, finely chopped
2 cloves garlic, peeled and finely chopped
5cm piece of fresh ginger, peeled and grated
1 x 400g tin chopped tomatoes
400ml coconut cream
handful baby spinach, washed
3 large baby marrows, sliced into thin julienne strips
100g green beans, blanched 100g sugar snaps, blanched

FOR THE CAULI-RICE
1 medium head of cauliflower, broken into florets
50g butter
1 clove garlic, minced
juice of 1 lemon
salt and pepper
fresh coriander to serve juice of 2 limes

1. Halve the fish fillets and season with salt and pepper, set aside.
2. Heat the olive oil in a large saucepan, add the onion and fry until transparent.
3. Add the curry powder, chilli, garlic and ginger and fry for another 3–4 minutes.
4. Add the tomatoes and coconut cream and simmer for 15 minutes. 5. Add the fish and cook for 5–8 minutes then add the vegetables and simmer for 3 minutes.
6. For the cauli-rice: Place cauliflower into the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice.
7. Heat a large saucepan on medium heat and melt the butter and garlic together.
8. Fry the cauliflower rice for 10 minutes, stirring every now and then. When it’s done add the lemon juice and season.
9. To serve: Serve the cauli-rice with the fish curry, topped with the fresh coriander and lime juice.

KEEP ON TRACK
per serving
FAT 32G
CARBS 20G
PROTEIN 19G

16/07/2024

Sign up to the 6 Weeks to LOSE IT! meal plan NOW and change your life and health forever! Drop a dress size:
Say goodbye to naggy extra kilos
Say goodbye to hunger and hello to glowing skin
Say goodbye to sleepless nights and hello to boundless energy
Say hello to the new YOU!
SIGN UP NOW: https://loseit.co.za/ .

13/07/2024

Diets don’t work – lifestyles do! And this low-carb, healthy fat lifestyle has the most delicious food. 6 Weeks to LOSE IT’s specially designed online programme won’t only help you shed kilos, it will also help you change the way you think about food.

SIGN UP NOW: https://loseit.co.za/

10/07/2024

TURMERIC contains curcumin, a powerful anti-inflammatory compound and a strong antioxidant.

GOLDEN MILK
SERVES 4

• 20ml (4 tsp) ground turmeric
• 30ml (2 tbsp) coconut oil
• 1l (4 cups) unsweetened almond milk
• 2 cinnamon sticks
• 8cm-piece ginger root, cut into 8 thin slices
• 2.5ml (1⁄2 tsp) freshly ground black pepper
• 30ml (2 tbsp) erythritol,or more to taste

1. Combine the turmeric and coconut oil in a small bowl and mix to form a smooth paste.
2. Heat the almond milk with the cinnamon sticks and ginger in a
medium saucepan over medium heat. Add the turmeric paste and stir with a whisk until incorporated. Reduce the heat.
3. Add the black pepper and erythritol, and whisk until the milk is frothy. Serve warm.

09/07/2024

05/07/2024

Let's keep it simple by yummy:-)
AVOCADO PUREE WITH SPICY FISH
SERVES 4

FOR THE PUREE
2 avocados, peeled and chopped 1 clove garlic, minced
5g dill, chopped
1 tbsp apple cider vinegar Himalayan salt and black pepper

FOR THE FISH
4 x 200g fish fillets (we used basa)
2 tsp smoked paprika
11⁄2 tsp cayenne pepper
1 tbsp oregano, dried
2 tsp pure maple syrup
coconut oil
dill to garnish

1. Place the puree ingredients into a food processor, season
and whizz to combine and smooth. Set aside.
2. Place the fish on a surface. In a small bowl mix together the spices and herbs, add the syrup and 1– 2 tsp warm water,season and stir to combine (the consistency of the mixture should be fairly runny). Brush the mixture onto the fish fillets.
3. Heat a pan, add the coconut oil and cook the fish until golden on both sides and cooked through.
4. To serve: Dollop and swirl some of the puree onto a plate, top with a fish fillet and drizzle with pan juices. Garnish with dill.

KEEP ON TRACK
Per serving
FAT 11G CARBS 9G PROTEIN 46G

02/07/2024

We’ll show you how to heal your gut and drop excess weight! This edition of The LOSE IT! Handbook will help you unlock the full power of your gut microbiome to beat bloating – and discover the link between your gut and mental health.
Shop now online: https://media24shop.com/product/the-lose-it-handbook-2024/

01/07/2024

PORK MEATBALLS IN ALMOND SATAY SAUCE
SERVES 4

FOR THE MEATBALLS

• 500g pork mince
• 4 spring onions, finely sliced
• 5g fresh coriander leaves, chopped
• 1 red chilli, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fish sauce
• himalayan salt and black pepper
• 2 tsp lard, for frying

FOR THE ALMOND SAUCE
• 1 tsp coconut oil
• 2 garlic cloves, crushed
• 1⁄2 red onion, finely sliced
• 1 x 400g tin coconut milk
• 3 tbsp almond nut butter
• 2 tbsp red pepper pesto
• 1 tsp crushed dried chilli flakes
• zest and juice of 1 lime
• fresh coriander leaves, to garnish

For the meatballs:

1. Combine all the ingredients, except the lard, together and roll mixture into 15g balls.
2. Melt lard and fry meatballs until golden brown, then remove from pan and set aside.
3. For the sauce: Place all ingredients in the pan; simmer for 5 minutes. Return meatballs to pan, cook another 10 minutes.
4. To serve: Serve topped with fresh coriander leaves, with steamed vegetables on the side.

27/06/2024

EASY CRISPY CHICKEN STRIPS - Simple to make and so delish!
SERVES 4

FOR THE MARINADE
• 1 cup homemade chicken stock
• 1 tbsp tamari soy sauce (optional)
• 2 tbsp xylitol syrup
• 3 tbsp white vinegar
• 10 chicken thigh fillets, sliced into strips

FOR THE SAUCE
• 1 tbsp coconut oil
• 2 cloves garlic, finely minced
• 3cm fresh ginger, peeled and grated
• 1 tsp dried chilli flakes
• 2 tbsp xylitol
• juice of 1⁄2 lime
• himalayan salt and black pepper

FOR THE COATING
• 2 eggs
• 30g coconut flour
• 150g desiccated coconut
• coconut oil, for deep frying
• blanched baby pak choi and sliced chilli, to serve
• sesame seeds, to sprinkle

1. For the marinade: Combine marinade ingredients in a bowl. Pour 1⁄4 cup over the chicken strips and set aside for 30 minutes. Reserve the remaining marinade.
2. For the sauce: Heat the coconut oil and sauté the garlic, ginger and chilli flakes until golden. Add the reserved marinade and simmer over a low heat until the mixture thickens. Stir in the xylitol and lime juice and season to taste. Remove from the heat and keep warm.
3. For the coating: Crack the eggs into a shallow dish and whisk lightly. Combine the coconut flour and desiccated coconut in a separate dish. Coat the chicken strips in batches, first in the egg, then in the flour mixture.
4. Heat the oil in a medium-deep pot over medium-high heat. Fry the chicken in batches for 5–6 minutes on each side, or until golden and cooked through, then toss into the sauce.
5. To serve: Serve chicken with pak choi and chilli, with sesame seeds sprinkled over the top.

KEEP ON TRACK
PER SERVING
Fat 58g Carbs 13g Protein 57g