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Author: Stacey and Matty   Date Posted: 24 May 2018  

 

CHIEF TIPS

 

RECIPE OF THE WEEK

SAUSAGE SALAD

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Author: Stacey and Matty   Date Posted: 17 May 2018  

Fish Tacos

 

CHIEF TIPS

Cooking Tip: Sometimes it's hard to decipher which foods fit into which macronutrient groups. Some of our members prepare their fridges and cupboards into shelves to fit each macronutrient. This leaves them with no doubt as they have protein, carbohydrate and fat shelves to save them the hassle of knowing which is wh...


Author: Stacey and Matty   Date Posted: 3 May 2018  

Buddha Bowl With Flank Steak and Cashew Sauce

 

CHIEF TIPS

Cooking Tip: Having some Vitamin C before your main meals will help the absorption of iron and protein. This could come in the form of a squeeze of citrus in water, some strawberries or even just a vitamin C supplement.

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Author: Stacey and Matty   Date Posted: 26 April 2018  

Baked Dijon Salmon

 

CHIEF TIPS

Cooking Tip: For all you pomegranate lovers... Chop the fruit in half. Take a tablespoon and hit the back of the chopped fruit. The fruit will fall out in no time. Be sure to do it over a chopping board or a dark surface as the juice of the fruit can stain.


Author: Stacey and Matty   Date Posted: 19 April 2018  

Sauteed Chicken Tender with Peas and Mint

 

CHIEF TIPS

Cooking Tip: Have you tried toasting your sweet potato? Using your regular bread toaster, slice some long thin slices of sweet potato and cook on high twice through. There you have it, healthy toast!

Trainin...


Author: Stacey and Matty   Date Posted: 22 March 2018  

No-baked Cheesecakes Cookies

 

CHIEF TIPS

Cooking Tip: Cross contamination is a thing. We need to be careful to how we prepare food. Be sure to use a new knife when it comes to chopping different types of food or more so when chopping meats. Cross contamination is also evident in packaged foods. If you're feeding a coeliac be sure ...


Author: Stacey and Matty   Date Posted: 15 March 2018  

Warm honey-roasted pumpkin salad

 

CHIEF TIPS

Cooking Tip: Flavouring your oils can make the world of difference to the outcome of a meal. Simply cut and place the ingredients you want into the oil and let sit for 24 hours before use. Some of our favourites include, Garlic, Chi...


Author: Stacey and Matty   Date Posted: 1 March 2018  

Slow Cooker Chicken Thighs Recipe

 

CHIEF TIPS

Cooking Tip: Don't throw away the ends of celery and bok choy, Place them in a container with the water just covering the base of the vegetable and leave on the window sill for direct sunlight. With in a few days your vegetable will be sprouting and ready to plant in t...


Author: Stacey and Matty   Date Posted: 22 February 2018  

Crispy Sweet Potatoes Paleo Nacho

CHIEF TIPS

Cooking Tip: Sage is a great herb for flavouring meat, especially white meat. You can use fresh or dried and get the taste and health benefits from both. Sage has been proven to boost memory!

Training Tip:


Author: Stacey and Matty   Date Posted: 15 February 2018  

One Pan Roast Chicken Recipe

 

CHIEF TIPS

Cooking Tip: Instead of flipping your omelette and risking the chance of ruining presentation with a broken final product, place your half cooked omelette under the grill to finish off the cooking and add a delicious golden brown finish to the final product!


Author: Stacey and Matty   Date Posted: 8 February 2018  

Chicken with Potato Cake Recipe

 

CHIEF TIPS

Cooking Tip: Cooking isn't always about being gourmet. Sometimes the simple things are also the best. Don't stress if you haven't done the shopping and you only have a few odd ball items. As long as you get all 3 macronutrients at all meals and snacks you're already ahead of the ...


Author: Stacey and Matty   Date Posted: 1 February 2018  

CHAR SIU BEEF WITH BROCCOLINI Recipe

 

CHIEF TIPS

Cooking Tip: Filtered water is better for daily consumption and cooking. Even if you're boiling the water its still better if the water is filtered. Buying a ceramic water filter might just be the best investment you can make this year!


Author: Stacey and Matty   Date Posted: 25 January 2018  

QUICK CHICKEN CACCIATORE Recipe

 

CHIEF TIPS

Cooking Tip: Cook on a cast iron pan for an amazing steak! The best way to do it is heat your cast iron pan in the oven. Turn the oven to max heat, let the cast iron pan soak up all that heat and when you're ready pull the pan from the oven, add some gee and get cooking on ...


Author: Stacey and Matty   Date Posted: 18 January 2018  

Minty Lamb with Beetroot and Charred Broccoli Recipe

 

CHIEF TIPS

Cooking Tip: Cinnamon is a great natural sweet craving depressor. On those nights you're looking for something sweet turn to cinnamon. Cinnamon on your vegetable, cinnamon based tea (like c...


Author: Stacey and Matty   Date Posted: 11 January 2018  

CHOPPED CHILLI CHICKEN STIR FRY

 

CHIEF TIPS

Cooking Tip: Like sweet Breakies? Try cooked banana one Sunday morning. It's a great side for a cooked breaky like bacon and eggs!

Training Tip: Hypoxic training is breathe work training...


Author: Stacey and Matty   Date Posted: 4 January 2018  

Pork and Egg Dan Dan Rice

 

CHIEF TIPS

Cooking Tip: Be sure to season brand new non stick pans before use. You can season them by rubbing oil into them and heating on medium for 2 minutes. Coconut oil is the preferred choice as it has a higher smoke resistance to heat. Let the pan cool and wash with warm soapy...


Author: Stacey and Matty   Date Posted: 14 December 2017  

Prawn Tacos with Lime-Avocado Salsa Recipe

CHIEF TIPS

Cooking Tip: Instead of flipping your omelette and risking the chance of ruining presentation with a broken final product, place your half cooked omelette under the grill to finish off the cooking and add a delicious golden brown finish to ...


Author: Stacey and Matty   Date Posted: 7 December 2017  

Thai Yellow Curry Served In Coconut Bowls Recipe

 

CHIEF TIPS

Cooking Tip: Refined coconut oil has a higher smoke point than olive oil. It can be better for your pans especially with dishes that require high heat such as stir-fry's and scrambled eggs.

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