Category Archives: Challenge Support
big thank you
Big thank you from phyllis and Damian!
Water Video
watch the video on water!
Gymboss
The Gymboss®
The GYMBOSS is a small, easy to use, repeating interval timer. This multi-use timer has many versatile functions that make it beneficial to virtually any type of exercise program.
The Gymboss interval timer will give your workout the discipline and structure necessary to take your workout to the next level. This easy to use timer will allow you to control intensity and allow you to focus on the workout to get the best results possible!
$35.00 NZD
Move your waste to move your waist – Using Colon Cleanse (Magnesium Oxide)
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I’m talking about bowel function. It is super important to keep your bowels moving every 12 hours. Sometimes people don’t move their bowels for days, and I have met people who haven’t moved their bowels for seven days at a time!
That’s very bad, very challenging, and even dangerous. If you don’t move your bowels, you’re storing toxins and waste in your body, that can cause all sorts of cellular changes. There are a few things that you can do to work out whether or not your gut is in good health.
Passing wind or burping are clues, messages from the inside of your body, to let you know whether or not you’re healthy in your gut. Something could be stuck right in your gut, feeding parasites bugs, that manufacture stuff you’ve got to get out. This can make you fatigued, cause malnutrition through malabsorbtion, and all kinds of other issues.
That’s not what we want!
Step 1:
Make sure your bowels are moving every single day. For some people caffeine helps, so try a cup of coffee or green tea, and the ten minute rule from caffeine will stimulate their bowel movement. This is somewhat artificial, even though it is a natural stimulant to the body, however, it’s effective and it does move the bowels out. It’s not a good thing to rely on but it does work.
Step 2:
Laxatives cause over stimulation to the gut. This type of bowel movement becomes dependent and lazy. But a really good way to move the bowels is magnesium oxide. Magnesium oxide will cause your bowels to flood with water and evaporate unless you dissolve the powder in water. It’s best to do this before you go to bed. It’s called the washing machine effect and will send you to the toilet first thing in the morning for a very satisfying movement.
1 tsp magnesium oxide
½ lemon juiced in water
chase with 3-4 glasses of water
do this ½ an hour before bed
Step 3:
Now if you have cleaned out – then it’s time to think about good bacteria. There are three crucial strains, acidophillos, becidophillus, and caseophillus and are found in yoghurts, in a supplement or capsule form at health food stores, supermarkets, your naturopath, your chiropractor, and online. I use a good bacteria on a daily basis, just one capsule every single day, an excellent way to make sure your body is in good shape.
Step 4:
The fourth key point to making sure your bowels are moving properly and appropriately all the time, is to keep your hydration up. Drink as much water as you’re supposed to drink. We’ve spoken about that already in month two and it’s important not to forget it.
Hopefully you get the idea how important it is to get your bowels moving every single day, twice a day: Caffeine will stimulate them, magnesium oxide is fabulous, bacteria in your gut acidophilus, becidophilus and caseophilus and lots of water.
Keep your guts healthy and you’ll be doing yourself and your family a favour.
Download 6 “Damian and Phyllis’ stories” how we got here.
People often wonder how Phyllis and Damian got to the point of working together, and so often they are asked to share insights into what, why and how they have developed such incredible programs to help people in their own health journey.
Download here, their story and an opportunity to understand what they do and what their motivation is.
I’ll be adding frequent support videos and messages here for you
I want to support you in any way I can, so I’ll be reading your stories and challenges and giving you feedback on them here.
Damian
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Recipes
Mediterranean Stack – Recipe from Bridget
Ingredients
1 Eggplant
1 Palm of cottage cheese
1 Palm of chicken
4 Sundried Tomatoes halves, diced
Feta cheese
Rock Salt (Optional)
Mozzarella (Optional)
Directions
1. Dice chicken and cook lightly (grill, microwave, fry)
2. Mix together cottage cheese, feta and diced sundried tomatoes and add chicken when cooked. You can also add some baby spinach leaves into here as well.
3. Slice the eggplant into rounds about half a centimetre thick
4. Place a slice of eggplant into a ramekin, and layer cottage cheese and eggplant slices until ramekin is full.
5. Drizzle with a tsp of the oil from the sundried tomatoes,
sprinkle with a little rock salt and Mozzarella or feta if desired.
6. Bake at 180 until golden brown.
Makes 2 servings
All in like Flynn Stirfry
Ingredients
1 tsp crushed ginger
1 tsp crushed garlic
1 – 2 tblsp olive oil
¼ head of cabbage finely shredded
1 med carrot julienned
1 med zucchini julienned
½ broccoli cut into small peices
(and any other veg you want, it is important to make sure it is all chopped into similar sized pieces)
1 tblsp tamari sauce
1 tbsp fish sauce
1 handful mung beans
Paprika and pepper to taste
Directions
1. In a large frypan or wok heat oil and add garlic and ginger, brown off then add carrots, zucchini and broccoli.
2. Cook for 5 mins and add cabbage, tamari sauce, fish sauce and paprika.
3. Cook veg until tender (about 5 – 10 mins), you want there to still be a bit of a bite to them.
4.Add mung beans stir through and remove from heat.
5.Add some fresh cracked pepper and stir through.
Serve and enjoy.
Roast Kumara and Pumpkin medley – Recipe from Elaine
Ingredients
1 cup cottage cheese
4 tbsp peanut buttet
2 cloves garlic crushed
Paprika to taste
¼ pumpkin peeled and chop (approx. 5cm cubes)
1 medium Kumara peeled and chop (approx. 5cm cubes)
1 handful roughly chopped cashew nuts
1 tbsp olive oil
1 handful roughly chopped basil
1 tsp Paprika (or ¼ tsp of Cayenne pepper if you like spice)
1 clove diced garlic
Directions
1. Pre-heat oven to 200 degrees Celsius.
2. In a roasting dish, add pumpkin, kumara, garlic and spice and coat with olive oil.
3. Roast in the oven for 15 mins, at this point remove from over, toss through cashew nuts and basil and roast for another 10 -15 minutes, until pumpkin and kumara is brown.
Dish and eat!
Almond Meal Pancakes
Ingredients
1 cup
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 T coconut oil
1/4 teaspoon salt
½ tsp stevia
Directions
1. Mix ingredients together and cook as you would other pancakes.
2. I like to use a nonstick pan with a little oil. The only real difference is that they won’t “bubble” on top the same way as regular pancakes.
3. Flip them when the underside is brown.
4. Serve with mixed berries and organic yogurt.
Chicken Curry – Recipe from Liz
Ingredients
6 large onion
5 cloves garlic
1/2 tsp grated ginger
1/2 tsp chilli
2 tbsp Garam Marsala
1/2 tsp ground coriander
8 tomatoes (or tin)
1 tin puree 1 cup water
Extra options: 1 kumara (orange); aubergine; peppers or any other vege.
Directions
1. Cut up onions, tomato and any veges using.
2. Add to large stock pan, Add all ingredients.
3. Bring to boil then simmer for about an hour (checking it doesn’t dry out).
4. Season to taste. Divide into correct portion sizes.
5. Then add the meat/fish of your choice and cook for a little longer.
6. Flash blanche some spinach and drain.
7. Serve curry on bed of spinach. For coolness use a chopped cucumber and tomato raita, which is then stirred into s spoon of plain yogurt and dressed with cinnaman.
Enjoy – who says were dieting!
Liz
Thai Curry
Ingredients
300 ml Fresh coconut milk
450 ml Pumpkin seed milk
100 ml Vegetable stock
25 g Thai herb paste (see recipe below)
30 g Carrot, thinly sliced
20 g Snow peas
30 g Asparagus or green beans, cut in 3cm lengths
40 g Broccoli, cut into bite-size flowers
50 g Cauliflower, cut into bite-size flowers
20 g Shitake mushrooms (great for your immune system)
3 Kaffir lime leaf, crushed
4 slices Galangal or ginger, finely sliced
Lemongrass, finely sliced,
½ stick
Coriander leaf, for garnish
10 ml Lime juice
Sea salt, Pinch
Pepper, to taste
Directions
1. Place the coconut milk, pumpkin seed milk and vegetable stock in a saucepan and begin to heat.
2. Add the Thai herb paste, galangal, lemongrass and kaffir lime leaves and bring to a gentle simmer.
3. Simmer until it has reduced to your desired creamy consistency.
4. Add lime juice and season to taste with salt and pepper.
5. Add the shitake mushrooms, cook for one minute.
6. Blanch your vegetables for 15 seconds and drain well. Add them straight into the curry.
7. Ladle the curry straight into serving bowls and garnish with fresh Thai basil leaves.
Makes 2 servings
Coconut Quinoa and Kumara Curry
Ingredients
1 can chickpeas drained
1/2 cup dry quinoa
1 medium-large kumara, peeled and cubed
1/2 medium onion, chopped
2 to 3 cloves garlic, minced
2 to 3 tablespoons coconut oil
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
3/4 teaspoon garlic powder
1/2 teaspoon cayenne
1/8 teaspoon cardamon
1/8 teaspoon ginger
salt, to taste
pepper to taste
1 can coconut milk
Directions
1. Prepare quinoa, chickpeas, and sweet potatoes. In a saucepan, add chickpeas, quinoa and 300ml of water. Heat over medium-high heat to bring chickpea liquid to a boil. Cover with a tight-fitting lid and reduce heat; simmer for 15 minutes, or until quinoa and chickpeas have softened. Now steam the sweet potato until it is tender (about 15 mins).
2. In a pan, heat coconut oil over medium heat. Add onion and garlic and saute until the onion is translucent.
3. Add all of the spices (coriander, cumin, turmeric, garlic powder, cayenne pepper, cardamon, ginger, salt, and pepper).
3. Add the chickpea-quinoa-sweet potato mixture to the skillet.
4. Add coconut milk
5. Mix well and allow to boil over high heat. Reduce to low heat, cover, and simmer for 10 to 15 minutes, stirring every few minutes, until the milk has condensed into a nice curry.