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Our 20 minute meals series continues with - Spaghetti & Meatballs Serves 4-5 Ingredients: 1 tbs extra virgin olive oil 200g spaghetti, uncooked 2 ½ - 3 cups jarred pasta sauce/passata with herbs (500-700g) ½ cup water or beef/vegetable stock, optional Meatballs: 500g beef mince 1/2 cup panko breadcrumbs (35-40g) ½ onion, finely diced or grated 1-2 cloves garlic, minced 1 egg, beaten ¼ cup parmesan cheese, finely grated (20g) ¼ cup fresh parsley, finely chopped ½ tsp salt ¼ tsp pepper Method: Add all the meatball ingredients to a large bowl and use your hands to mix well. 2. Roll 1 heaped tablespoonful of the mixture into a ball and place on plate. Repeat with the remaining mixture. 3. Heat the olive oil in a large pan over medium-high heat. Add the meatballs and cook for 3-4 minutes until brown all over but not cooked through. 4. Pour the pasta sauce over the meatballs. Bring to a simmer, then turn down to low heat and cook the meatballs for another 8-10 minutes, turning and stirring occasionally. If the mixture is too thick, gradually add the water/stock until the sauce reaches your desired consistency. 5. Meanwhile, cook the pasta per packet directions. Drain the pasta and divide between 4 bowls. 6. Place the meatballs and sauce on top of the spaghetti, then garnish with extra parmesan and parsley to serve.

CHALLENGE TIME WITH MAX PART 2💥 Continuing on from our last video let’s do a 5 minute plank challenge! Let us now how you go below ⬇️ Save this and our previous video to try at home.

CHALLENGE TIME WITH MAX💥 Our legend of a trainer Max is back with a killer 5 minute challenge for you to try this week! Let us now how you go below ⬇️ Save this challenge add onto your next workout session

Tough love Tuesday this week with Sam may be a little harsh but it’s something we can all benefit from hearing 🧡

Continuing the series of 20 minute meals - Beef taco rice 😍 Serves 3-4 Okay we will admit the timing on this dish can be altered - uncooked rice will take a total of 25-30 minutes, whereas precooked rice will take 15-20 minutes. Ingredients: 1 tsp olive oil 1-2 cloves garlic, minced 1/2 onion, diced ½ red capsicum, diced 300g extra lean beef mince ½ can kidney or black beans, drained and rinsed 1 tsp each – paprika & cumin ½ tsp each - salt & chilli powder 1/2 cup canned tomatoes or Mexican salsa ½ cup rice, uncooked or 1 1/2 cup rice, cooked rice* - (see notes) 1 1/2 cups beef/vegetable stock or 3/4 cup beef/vegetable stock* - (see notes) To serve: ½ cheese, grated 1 cup lettuce, shredded ½ avocado, mashed 1/3 cup Greek yoghurt 1 lime, juiced Method: 1. Heat olive oil in a fry pan over medium heat. Add the onion and garlic, sauté for a few mins until softened. 2. Increase the temperature to high and add the beef mince to the pan. Cook for 5 minutes or until mince has browned, breaking the mince up with a wooden spoon/spatula. 3. Add the beans, paprika, cumin and chilli powder, stir to combine. Mix in the tomatoes, rice and stock (enough liquid to cover the mixture). Bring to a boil then cover and simmer for 5-15 minutes or until water has absorbed and the rice is tender (see notes). * 4. Fluff the mixture up (it may stick to the bottom slightly) then sprinkle over the cheese and keep covered until the cheese has melted. 5. Divide the beef mixture between bowls and serve with lettuce, Greek yoghurt, avocado and a squeeze of lime juice. Optional to serve with corn chips if making 4 serves. *To make this vegetarian, substitute the beef mince for an additional ½ can of beans.

Our 8 week challenge starts today - so what better way to kick it off than with a message from Laura 🧡 It’s still not too late to join head to the link in our bio to learn more!

Starting off the 20 minute meals series - Chicken Caesar Pasta Salad Serves 2 Ingredients: ½ tbs extra virgin olive oil 250g chicken tenderloins/ breast 2 tbs Greek yoghurt 1 tsp Dijon mustard 1/4 tsp each paprika, mixed herbs, garlic powder, onion powder Salt & pepper Dressing: 1/4 cup Greek yoghurt ½ tbs extra virgin olive oil 1/4 tsp garlic powder 1/2 tbsp fresh lemon juice 1/2 tsp Dijon mustard 1/2 tsp Worcestershire sauce 1 tbs parmesan, finely grated 1/2 anchovy fillet, finely chopped (optional) Salt & black pepper, to taste To serve: 100g dried pasta 1 egg, optional 2-3 cups lettuce, shredded Method: 1. Place the chicken in a bowl with yoghurt, mustard, spices and season with salt and pepper. Toss to coat and place in the fridge for 5-10 minutes to marinate. 2. Meanwhile, bring a large pot of water to the boil. Add the dry pasta and gently lower the egg in using a spoon. Remove the egg after 8 minutes, rinse it under cold water to stop the cooking process and set aside. Cook the pasta for an additional 2-4 minutes (10-12 minutes in total) or per packet directions. Drain the pasta and set aside. 3. While the chicken is marinating and pasta is cooking, prepare the dressing. Mix all the ingredients together in a large bowl until smooth. If mixture if too thick, add 1-2 tbs milk to thin. Set aside. 4. Place olive oil in a fry pan over medium heat, add the chicken and cook for 5-10 minutes until browned on both sides. Rest for a minute before slicing. 5. Add the pasta and lettuce to the dressing and toss to coat. Divide the mixture between 2 bowls, then top with chicken and ½ a boiled egg to serve.

Snez’s kickstarter smoothie - because who doesn’t want coffee with their breakfast 😍 Try this one at home and let us know what you think ⬇️ Don’t forget our Spring 8 week challenge kicks off on Monday - link in our bio for more info 🧡

How to create a healthier platter this entertaining season in 8 simple steps! 😍 Creating a platter is all about ensuring you make smart choices to help you feel full and fresh - while also ensuring you aren’t missing out on your fav ingredients. 1. Cheese - Pick your favourite cheese. We aren’t choosing the lowest calorie or highest protein cheese - just pick the one you will enjoy most. 2. Dips - Try focus on dips that are high in fibre and vegetable based. We like hommus or beetroot dip but pick your favs. 3. Veggies - This is the best way to bulk up your platter and get you feeling fuller for longer. 4. Fruit - Some in-season fruit to add some freshness and again help you to feel satiated without feeling sluggish. 5. Crackers -Because you’ve got to have something to eat that delicious cheese with. 6. Berries - Spring in Australia means delicious berries! 7. Dark Chocolate - Not only is dark chocolate high in fibre and antioxidants it is naturally quite rich meaning you feel satisfied faster. 8. Nuts - To add some healthy fats and salty deliciousness to the platter.

Get ready for another healthy entertaining recipe that is sure to please a crowd 😍 Whether it’s a game-day snack, an addition to a platter or a healthier alternative to chips - these are a must try this Spring. Serves 4-6 Ingredients: 2 zucchinis 2 eggs ½ cup plain flour (63g) 1 cup panko breadcrumbs (50g) ½ cup parmesan, grated (55g) 1 tsp each - oregano, basil, paprika (5ml) 1/2 tsp each - salt, pepper (2.5ml) 1 tbs extra virgin olive oil (14ml) Fresh parsley, to serve (optional) Ranch dipping sauce: 3/4 cup plain Greek yoghurt (180g) ¼ cup mayonnaise (60g) 1-2 tsp lemon juice/vinegar (5 – 7ml) 1/3 tsp each – dried parsley or chives, garlic powder(2ml) ¼ tsp each – dried dill, onion powder (1ml) Salt & pepper, to taste Method: 1. Preheat oven to 200°C and line a baking tray. 2. Slice zucchini into 1cm wedges and pat dry with paper towel (helps to absorb excess moisture so they don’t go soggy), set aside. 3. Prepare three shallow bowls: combine the breadcrumbs, parmesan (reserve some for garnish), dried herbs, salt and pepper together in one bowl, beat the eggs in the other and place the flour in the third. 4. Toss the zucchini in flour, dip in the egg and then toss in the crumb until evenly coated. Place on the lined tray and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway. 5. Meanwhile, mix the dipping sauce ingredients together in a small bowl and place in the fridge for the flavours to develop. 6. Garnish the zucchini fries with extra parmesan, fresh parsley and serve with the dipping sauce.