When Natalie Jill began mapping her weight loss journey, she refused to count kilojoules or live on boring diet foods. Despite that, she dropped over 25kg and she looks amazing. Now, this 46-year-old mum and trainer helps millions of women take back their health with one simple diet rule that she uses every day: Fill up on fresh, whole, and delicious foods. That way, you’ll have less room for the processed stuff that tends to plague our pantries. Savour the season’s best flavours and put your body in fat-burning mode with Jill’s favourite recipes!
Jason Varney
Fish Tacos
Ingredients:
1 Tbsp. lime juice
1 Tbsp. olive oil
1⁄2 tsp. chilli powder
1/4 tsp. cumin
1⁄2 tsp. salt
1 lb. firm white fish, such as mahi mahi
1 Tbsp. coconut oil
5 Tbsp. plain Greek yoghurt
3 Tbsp. lime juice
1⁄2 tsp. Sriracha hot sauce
4 corn tortillas
1 cup shredded cabbage
Directions:
In a medium bowl, whisk together lime juice, olive oil, chilli powder, cumin, and salt. Cut the fish into small strips, add to the bowl and toss to coat. Cover and refrigerate for 20 minutes.
In a medium pan, heat the coconut oil. Add the fish and cook until opaque, about 8 minutes.
Mix the Greek yoghurt, lime juice and Sriracha sauce in a bowl to create taco sauce. Warm the tortillas and fill with the cooked fish. Top with the shredded cabbage and taco sauce. Serves 4.
Jason Varney
Grilled Chicken Salad
Ingredients:
140g grilled chicken
2 cups chopped Romaine lettuce
1⁄2 tomato, chopped
5 baby carrots, diced
1 Tbsp. crumbled Feta cheese
1 tsp. olive oil
1 Tbsp. balsamic vinegar
Directions:
Toss the first five ingredients, then drizzle with olive oil and vinegar. Serves 1
Jason Varney
Strawberry Banana Smoothie
Ingredients:
1 cup strawberries
1⁄2 banana
1 Tbsp. nut butter
1 serving protein powder
1⁄2 cup almond or coconut milk
Directions:
Blend and enjoy! Serves 1
Jason Varney
Turkey Burger Salad
Ingredients:
60g ground turkey
2 cloves garlic, minced
1⁄2 yellow onion, chopped
1⁄2 tsp. Himalayan sea salt
1⁄2 tsp. fresh ground pepper
4 cups rocket
2 heirloom tomatoes, sliced
4 Tbsp. balsamic vinegar
1 1⁄2 Tbsp. olive oil plus extra for brushing the grill
Directions:
Heat grill to medium high. In a medium bowl, mix ground turkey, minced garlic, onion, salt and fresh ground pepper. Divide meat mixture into 4 even patties. Turn grill down to medium and lightly brush grill with olive oil. Grill burgers until cooked through, about 7 minutes per side.
Combine rocket and tomato slices and drizzle with olive oil and vinegar. Top with burgers and serve. Serves 4
Jason Varney
Shiitake Mushroom Scramble
Ingredients:
1⁄4 cup frozen spinach
1⁄4 cup shiitake mushrooms
5 egg whites
1 Tbsp. Feta cheese
Directions:
Heat a nonstick skillet over medium heat. Add spinach and mushrooms and cook until spinach is thawed. Whisk egg whites and add to skillet, along with the cheese. Scramble. Serves 1
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