Body Conquest Eat

This is a great way to utilise this fantastic vegetable into a salad full of zing, nuttiness and of course (for the pleasure of Ingrid) some cheesiness! A fantastic salad for summer that will add colour to your table, especially if you spill it.

The chicken flavour bomb salad was a creation of trainer Ji Cottrill whilst dieting for a bodybuilding show in 2012.

Furiously looking for a way to incorporate more flavour in to less calories, he combined the crunch of cucumber, the sweetness of grape tomatoes, the pungent flavour of red onion, and the smokey flavours of the smoked paprika and bbq chicken to create a delicious, filling and fun meal.

Note, that it is a one star recipe in the BC Cookquest, but can become a 2 star with the addition of the chickpeas!

This Japansese dish known as Saba Soboro should be served with rice and a side of thinly sliced sauteed snowpeas and scrambled eggs cooked with a hint of castersugar and a dash of saké.  The trick is to use a small spoon to tear the flesh and most importantly the fat from the skin as effeciently as possible to bring out the full flavor of the mackerel.

This dairy based dessert meal is delicious, high protein, low fat and ideal for whn you have the sweet cravings, feel like having a dessert after a meal or if you are struggling to come up with a super quick meal!

It is Metabolic Precision approved, and in the BC Cookquest cookbook it would be rated as a 2 star meal.

I have to say, I can attribute this recipe to my dad, Bob Cottrill, who used to make these burgers in my childhood. They were awesome. They were a highlight of my eating career. They were also using a lot of extras that were not pertinent to fat loss or bodybuilding.

Here's a great recipe that utilises some old school Italian / Mediterranean combinations of vegetables, with some spices, and quick and easy to sautee up when in a hurry!

Scallops – Coquilles St. Jacques in French – are one of the regional specialties of Normandie. Served tradtionally, the ingredients are few: scallops, butter, cream, and parsley suffice to prepare these delicious gems of the sea.  Scientifically known as Pecten maximus, these bivalves are found up and down the atlantic coast of france and can live up to twenty years !

The great thing about Swedish meatballs is that they are balls.  Made of meat.  Oh and their small size and their versatility. They can be served up as a snack, entrée, as part of a buffet, or as a tasty main dish. Add in the creamy sauce and you've got the ultimate comfort food when it's all spooned over wide egg noodles.  So break out your ikea gear, the abba records and get funky...