1 batch of Great Bolognaise
at least 1 kilo of grilled zucchini (weigh it raw before slicing and grilling), it depends on the size of your lasagne dish
250g of Light Ricotta (I use Perfect Italiano)
80g of Philly Cream (or Light Philly if you can’t find it)
No more than (but you can have less) 4 tablespoons of shredded Parmesan cheese for the top.

I grill my zucchini on my George Foreman grill, however you do it, don’t use oil, it doesn’t need it. Thicker slices are best on the bottom, as it helps you lift it out when it’s cooked.

Melt the Philly Cream and Ricotta together until warm.
Layer it up. I like zucchini on the bottom, sauce in the middle, more zucchini on top, “white sauce” and then the sprinkle of Parmesan on top.

Bake until it’s lovely and brown on top, and bubbly hot underneath.
Freezes very well. Keep this in the freezer, it’s a great quick meal if everyone else is having pizza or something, they’ll all wish they were eating this!

Note: This amount of cheese used to be allowed (it isn’t now) on TF Weightloss, many people still use it, but it should not be frequent. 1 tablespoon only per person and it must be real, not the fake stuff and not for everyday.
See all the photos of the Zucchini Lasagne here on Flickr.

• 6.00am Breakfast – TF Chocolate Hot Shake
• 6.30am Vitamins – Simply Chromium Simply Balanced
• 8.30am Water – 500ml w Berocca
• 8.30am Green Tea
• 10.30am Morning Tea
• Pink Lady apple
• Tin of Tomato & Onion Salmon
• 12.00 pm Water 500ml w TrueLemon
• 12.00 pm Vicks Blue
• 12.00pm Green Tea
• 12.30pm Lunch – Subway Chicken Salad w Southwest dressing
• 3.00pm Green Tea
• 3.00 pm Vicks Blue
• 6.15pm Hot Apple & Vanilla Pudding
• 8.00pm Dinner – Lime & Chilli Salmon w Red Capsicum

Water Total for day ? litres

• 6.00am Breakfast – TF Espresso Hot Shake
• 6.30am Vitamins – Simply Chromium Simply Balanced
• 8.30am Water – 500ml
• 8.30am Green Tea
• 10.30am Morning Tea
• Fuji apple
• 12.00 pm Water 500ml
• 12.00pm Green Tea
• 12.30pm Lunch – 2 x tin of Indian Curry tuna
• Hot Apple & Rhubarb
• Glass of SF Agrum
• 8.00pm Dinner - Lime & Chilli Salmon w Green Capsicum

Water Total for day 1 litre – must do better!

Weekly limit counts so far: 0 bananas (of 3)

3 tablespoons of dried oregano
4 serves of mince (480g for me)
Bottle of Passata
2 scant tablespoons of dried garlic (or 4 cloves fresh garlic)
3 shakes of Hot Chilli powder (I use McCormicks)

Grind the oregano until it’s as close to powder as you can manage (this step is important for flavour – I do mine in a mortar & pestle or electric herb grinder)
Brown the mince.
Sprinkle half the oregano on the mince and cook a little longer (it will smell amazing).
Add Passata.
Add dried or fresh garlic.
Add remaining oregano.
Add your 3 shakes of Hot Chilli powder.

Simmer until thick.

I love it made into Zucchini Lasagne, on lettuce or cooked veggies
While this has tomato in it, on it’s own it is not a complete meal, must add veggies

• 6.00am Breakfast – TF Espresso Shake – with 3 icecubes
• 6.30am Vitamins – Simply Chromium Simply Balanced
• 8.30am Water – 500ml w Orange Berocca Performance
• 10.30am Morning Tea
  • Red apple
  • Tin of salmon
• 12.00 pm Water 500ml w TF Cordial
• 12.30pm Lunch – Munch Bar
• 2.00pm Water 500ml w TF Cordial
• 4.00pm Chromium
• 4.00pm Afternoon Tea – ?
• Water 750ml w TF Cordial
• 7.00pm Dinner – Terriyaki Salmon w Broccolini, Ginger & Soy
• 6.30pm Water 750ml w TrueLemon & Stevia – missed this

Water Total for day 2.25 litres

Weekly limit counts so far: 0 bananas (of 3)

• 6.00am Breakfast – TF Espresso Shake – with 3 icecubes
• 6.30am Vitamins – Simply Chromium Simply Balanced
• 8.30am Water – 500ml w Orange Berocca Performance
• 10.30am Morning Tea
  • Granny Smith apple
  • Tin of salmon
• 12.00 pm Water 500ml w TF Cordial
• 12.30pm Lunch – Munch Bar
• 2.00pm Water 500ml w TF Cordial
• 4.00pm Chromium
• 4.00pm Afternoon Tea – ?
• Water 750ml w TF Cordial
• 7.00pm Dinner – Cajun Salmon w Onion& Red Capsicum
• 6.30pm Water 750ml w TrueLemon & Stevia – missed this

Water Total for day 2.25 litres

Weekly limit counts so far: 0 bananas (of 3)

Ingredients

• 75g-100g Low Fat Cottage Cheese
• 1 Navel Orange
• 1 TF Dark Chocolate (or Milk)
• 1 Egg White
• 1 Egg Yolk well beaten
• 1 Tablespoon of TF Fibre
• 1/2 Teaspoon of Cream of Tartar (or vinegar if you don’t have COT)
• 1/4 cup water
• 3 Tablespoons of Splenda
• 1 Tablespoon Olive Oil

Method

• Cut the chocolate in half, chopping one half into chocolate chips and the other half to be melted.
• Zest the Orange, until you have 1 Tablespoon.
• Cut the orange in half, juicing one half and slicing the other half, removing all seeds.
• Beat the egg white until frothy, then add the cream of tartar and continue to beat until stiff peaks form.
• In separate bowl, mix together the egg yolk, cottage cheese, choc chips, 2 teaspoons of orange juice, 1/2 teaspoon of orange zest, fibre and half the sweetener.
• Combine the two mixtures and stir until just combined. The batter should be a thick consistency, if too watery, add 2 teaspoons more fibre.
• Add one teaspoon of olive oil to a large non stick fry pan and place on low heat. Heat oil and spread over pan evenly.
• Once the oil has heated, drop heaped tablespoons of batter on the surface, spreading each to make a thin pikelet. Ensure the pikelets are not touching.
• Cook until one side has browned, then turn over to the other side very gently and cook until this side has browned. Repeat until all the batter is cooked.
• While the cottage pikelets are cooking, in a small saucepan add the remaining orange juice, 1/2 teaspoon of orange zest, 1.5 tablespoons of sweetener, orange slices and 1/4 cup of water, then stir to combine. Place on low to moderate heat and heat stirring continuously until syrup thickens.

Serves 1 Person – 1 Treat + 1 Fruit + 1 Protein (original TF recipe for two can be found here)
More photos of Jaffa Choc Chip Pikelets here.

Ingredients

• 4 Firm Bananas (if you can’t get all firm, get as many firm as you can)
• 2 French Vanilla Shakes
• 2 Banana Shakes
• 2 Tablespoons of Splenda - I only use Splenda in baking
• 1 Tablespoon of Olive Oil
• 1/4 cup of Simply Fibre – if you like a tougher, springier bread, use 1/2 cup, but I don’t like it
• 1/2 cup of Water

Method

• Pre-heat oven to 160ºC on both elements, turn to bottom element only when temperature is right (this prevents burning on top).
• In a large bowl, mash all four bananas.
• To the mashed banana, gradually add contents of all 4 Tony Ferguson sachets, combining well as you add.
• Add the 2 Tablespoonds of Splenda and 1 Tablespoon of olive oil, and combine.
• Add the water and mix well. If it seems too watery, let it sit undisturbed for 5 minutes and mix again.
• Line a silicon square cake tin with GladBake baking paper and add the banana mixture. - The paper makes removal of the bread much easier!
• Try to make it as even as possible as the batter is thick and want the serves to be even.

IMPORTANT: This next step is the last before it goes in the oven.
DO NOT LET IT SIT, PUT IMMEDITATELY IN THE TIN AND OVEN.
Do not complete the next step until your oven is preheated and your tin is lined and ready to go.

• Measure out the fibre in a measuring cup and sprinkle evenly over the surface of the batter (no less than half at once or it will take too long to mix in), combining well to make a thick dough.
• Pour immediately into the prepared tin.
• Place banana mixture in the oven and cook for 25 minutes. (the original says to downgrade the temperature, I think this is only required if you use both elements and can’t turn them off)
• Check the top of your bread, if it still looks raw, keep the same temperature and cook for another 10 minutes.
• Check the top of your bread, if it still looks raw, keep the same temperature and cook for another 10 minutes.

• Slice into quarters, then cut each quarter in half.

Makes four serves (each of two pieces). Each serve = 1 Shake + 1 Fruit serve (count the banana in your weekly totals, only 3 per week)
This Banana Bread can be served hot, warm, cold, or even frozen.
Store pieces you plan to eat in the refrigerator, put one in the freezer for later (only 3 bananas per week – Robyn says we can have one every day now!).
Two pieces (1 serve) fits perfectly in a Glad Mini snaplock bag, perfect for the freezer, or on the go.

For something different, replace the two vanilla shakes with caramel. It’s not very caramel tasting, but a bit moister and a slightly different colour.

Good Fats - 11.15am
Kalamata Olives – Felt a bit funny this morning, but it wore off.

Breakfast – 2.30pm
TF Tropical Mango Shake w Fresh Mango – delicious! I don’t like the Mango shake much on it’s own, but with real mango, wow!

Lunch - 3.30pm
Spicy Pork Mince w Triple Eggplant - mmm spicy! – 4.00pm
750ml w TrueRaspberry Lemonade

Fruit - 5.00pm
Mango Skin Chips
Fresh Banana Bread

Water 5.00pm
750ml w Orange Berocca Performance

Veggies -
7.30pm – Guacamole with Red Capsicum Strips

Dinner -
8.30pm – Country French Chicken Tonight w steamed broccoli

Vitamins – 9.30pm – eep, forgot them
Simply Chromium
Simply Balanced

Water Total for day 1.5 litres
Weekly limit counts so far: 1 banana