Food Is Our Valentine – Part 2

Just like that, we’re in the last week of February. Play time is well and truly over, it’s now time to get in a solid routine and begin smashing PR’s.

Just like that, we’re in the last week of February. Play time is well and truly over, it’s now time to get in a solid routine and begin smashing PR’s.
This week we would like to get some feedback on how many of you are truly committed to this system. How many of you are hitting all of your meals and sessions, Monday to Friday?

We are in the process of building one hell of a community and we want to become more interactive with our members. We love hearing about your progress and answering questions about the plans, so continue sending them through.

Anyway, back to the good stuff. We’ve got a little funky in the kitchen this week and gone with some not-so-normal recipes. That being said, they taste great and the macros are spot on, so really, we don’t care what Gordon Ramsay has to say.

Week 2 of training is always a good week, the body should feel refreshed and ready to put the gas on the volume. Put the foot on the gas and let’s make some gainzzzz.

Feel free to reach out to us at any time via our Facebook or our Instagram, we are very responsive and would love to offer any assistance.

On top of your two main meals, we want you to select 1 breakfast (optional) and 1-3 snacks from the snack board to have throughout the day. The idea is to always be satisfied with your food intake, without going over the top and never starving yourself.

Get prepared and lets hit the week.

Your Meals

Breakfast

Cereal + protein shake

Lunch

[cooked-recipe id="5859"]
(recipe not found or in draft status)

Dinner

DifficultyIntermediate

Burger Chunk Bol: A chunky, tomato tasting spin on the classic spag bol.

Prep Time8 minsCook Time15 mins
 227 g Cherry Tomatoes
 500 g Dolmio - Original Bolognese (Pasta Sauce)
 60 g Baby Leaf Spinach
 375 g Zafarelli - Pasta
 1 kg Australian Grasslands - Grass Fed Beef Burgers
1

Heat a large pan, before spreading a tablespoon of olive oil evenly throughout its surface.

2

Bring a large pot to the boil, before adding your pasta to the pot. Set a timer for 10 minutes, stirring and checking throughout.

3

Add your burgers to the pan, turning evenly and heating until the meat is browned.

4

Slice your cherry tomatoes into halves, then set them aside to use later.

5

Remove your burgers from the pan, then place them on a plate. Cut the burgers into 8 pieces each.

6

Add your sliced cherry tomatoes and baby spinach to the pan stirring evenly until the spinach is approx 1/5 of its original size.

7

Add the sliced burger chunks back to the pan, before adding your pasta sauce. Turn the pan down to a simmer and mix through evenly.

8

Divide your now cooked pasta evenly into containers, then add the contents of the pan on top.

4 containers: 783 cal
5 containers: 626 cal
6 containers: 522 cal
7 containers: 447 cal
8 containers: 391 cal

Nutrition Facts

Servings 5


Amount Per Serving
Calories 626
% Daily Value *
Total Fat 14.4g23%
Total Carbohydrate 75.2g26%
Protein 46.4g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 227 g Cherry Tomatoes
 500 g Dolmio - Original Bolognese (Pasta Sauce)
 60 g Baby Leaf Spinach
 375 g Zafarelli - Pasta
 1 kg Australian Grasslands - Grass Fed Beef Burgers

Directions

1

Heat a large pan, before spreading a tablespoon of olive oil evenly throughout its surface.

2

Bring a large pot to the boil, before adding your pasta to the pot. Set a timer for 10 minutes, stirring and checking throughout.

3

Add your burgers to the pan, turning evenly and heating until the meat is browned.

4

Slice your cherry tomatoes into halves, then set them aside to use later.

5

Remove your burgers from the pan, then place them on a plate. Cut the burgers into 8 pieces each.

6

Add your sliced cherry tomatoes and baby spinach to the pan stirring evenly until the spinach is approx 1/5 of its original size.

7

Add the sliced burger chunks back to the pan, before adding your pasta sauce. Turn the pan down to a simmer and mix through evenly.

8

Divide your now cooked pasta evenly into containers, then add the contents of the pan on top.

4 containers: 783 cal
5 containers: 626 cal
6 containers: 522 cal
7 containers: 447 cal
8 containers: 391 cal

Burger Chunk Bol

Snacks