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Health Is True BeautyOriginal Body Slimming Detox | Phase 2 | 26 daysD E T O X M E A L P L A N

2Slim By Nature, 2023

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Health Is True BeautyHi there! Welcome to your DETOX Meal plan- curated by our SBNNutritionist to take the guesswork out of your detox & weight lossjourney. This plan includes a variety of nourishing and flavoursome detox-approved meals and snacks! This bulletproof menu has beendeveloped to give you the results you want and to be a trusty ally onyour DETOX journey. 4

Begin using your Phase 1 & 2 detox drops on the first day of Phase 1loading. Take 7 drops under the tongue, 20 minutes before food andhold for 45 seconds. Do this 3 times a day for all of Phases 1 and 2. Switchto Phase 3 Maintenance drops on the first day of Phase 3 Maintenance,and repeat the same process. Place 1 DETOX patch directly on one side of the belly away from hair andwhere it could be excessively rubbed by clothing. Be sure skin is cleanand dry (no oils, moisturiser or fake tan on that area). Leave on for 7 days,then discard and replace with 1 new patch. Continue this each week.Wear NO PATCHES for your final 2 days of Phase 2. Then begin with yourMaintenance patch on Day 1 of Maintenance 5DROPSPATCHESShop Repeat DROPS Shop Repeat PATCHES

W E E K W E E K FruitProteinVegetablesFruitProteinVegetables0 1 . 0 2 .Zucchini 125gTomato 250gGreen cabbage 275gRed cabbage 100gCapsicum 125gZucchini 125gBroccoli 125gBeetroot 125gMushrooms 125gPumpkin 250gPumpkin 100gSpinach 125gTomatoes 250gCherry tomatoes 125gBroccolini 125gBroccoli 125gMushrooms 125gSnow peas 125gCauliflower 125gCapsicum 125gZucchini 125gBok choy 125gPear 1Apple 2Watermelon 150gOrange 2Mandarin 2Strawberries 450gBanana 1Mango 200gS H O P P I N G L I S TW E E K FruitProteinVegetables0 3 .Cabbage 125gPumpkin 3750gMushroom 125gCauliflower 125gTomato 375gCelery 125gZucchini 125gSweet potato 100gBeef mince 100gSteak 100gChicken 300gWhite fish 100gSalmon 100gCooked black beans 100gTurkey 100gO t h e r .SBN Seasoning SensationsPlantWell Protein (Optional)Rice crackers RyevitaCruskitsLow-carb wrap (fridge)Sourdough bread (freezer)Carton of eggsSugar-free maple syrupSugar-free fruit spread Herbs and spices: Basil,Cinnamon, Chilli, Parsley,oregano, ginger, Garlic, &other spices to tasteOnion: white, red and springCucumberLettuceLemon juiceApproved Marion dressingsApproved Nuilife saucesLite mayoLite sweet chilliCoconut aminosApple cider vinegarMustardSirachaBeef or Vegetable broth Cottage cheeseRicotta cheeseSlendier noodlesW E E K FruitProteinVegetables0 4 .Tomatoes 125gBroccoli 125gCherry Tomatoes 125gCauliflower 125gPumpkin 250gSweet Potato 200gMushroom 125gZucchini 250gGreen beans 125gChicken 100gShrimp 100gBeef mince 100gBrown rice 100gChickpeas 100gFish 100gPeas 100gChicken 100gSteak 100gChicken mince 200gChicken patty 100gPrawns/shrimp 200gSalmon 100gWhite fish 100gChicken mince 200gChicken 300gTurkey mince 100gSalmon 100gBeef strips 100gPrawns/shrimp 300gTinned tuna 100gWhite fish 200gPears 1Apple 3Watermelon 150g1/2 a bananaOrange 3Strawberries 150gMandarin 4Mango 100gBlueberries 150gApricots 2Apple 2Banana 1Pear 2Mandarin 2Kiwi 1Strawberries 300gOrange 2Mango 200gStrawberries 300gApple 2Orange 1Watermelon 150gBanana 1Mandarin 26Shop Seasoning SensationsShop PlantWell Protein

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Lunch DinnerMorning Water / Coffee / Herbal TeaStrawberry smoothie: Blendfrozen strawberries (150g) andcinnamon Zucchini slice: 100g gratedzucchini mixed with 2 eggs,spring onion and herbs/ spicesto taste. Pour into a baking dishand cook until slightly firm.Serve with 15g lite sweet chillisauce and a side salad oflettuce, red onion, dicedcucumber and approvedMarions dressing. 0 1 .W E E K 0 1 .8MONDAYSnack1 pear cut into slices andtopped with optional sugar-free caramel sauce thensprinkled with cinnamonChicken mayo wrap: Mix thefilling (100g chopped chicken,125g chopped tomato, springonion, lettuce and cucumberwith 20g lite mayo) in a bowluntil well combined, then scoopinto a low-carb wrap and enjoy.Lunch DinnerMorning Water / Coffee / Herbal TeaHalf a banana cooked in the air fryeror grill with a drizzle of Nuilife sugar-free caramel sauce and cinnamon. Mushroom Chicken pie: In a pan,simmer diced onion, 125g sliced ordiced mushroom, SBN Pennubunsalt, and 100g chicken mince in adash of bone broth and coconutaminos until cooked and reduced.Slice your low carb wrap portion (upto 25g) in half and fold into 2 muffintins to make the ‘pie bases’. Place inthe oven/grill until they firm up a bit,then scoop the chicken mushroommixture into the ‘pie bases’. Placeback in the oven/grill for a fewminutes until it browns on top. Enjoy!TUESDAYSnack1 orangeChow mein: ‘Saute’ (in water ratherthan oil) onion, garlic and 100g beefmince. Add 125g green cabbagespring onion, ginger and curry blendLunch DinnerMorning Water / Coffee / Herbal Tea2 mandarin Salmon (100g) with Slaw . To makethe slaw, combine 125g cabbagewith green onion, lite mayo, coconutaminos and parsley. Garnish 100gsalmon with fresh herbs andapproved sauces of choice, thenserve with the slaw and enjoy! WEDNESDAYSnack1 ryevita topped with Natvia sugarfree fruit spread and cinnamon1 orangePumpkin and caramelised onionfrittata: Steam or grill 125g pumpkinuntil slightly soft. Cook diced onion ina pan with water and sugar-freemaple syrup until caramelised.Blend/crush 1 ryevita until it looks likea flour, then mix in a bowl with 2 eggs,pumpkin, onion, herbs and spices totaste. Pour into a baking dish & cookon 180 until slightly firm. Serve with anoptional side salad of lettuce, redonion, diced cucumber and approvedMarions dressing. Lunch DinnerMorning Water / Coffee / Herbal Tea150g watermelon Chilli prawn pasta: 1 serve ofslendier pasta combined with stirfried shrimp (100g) and tomatosauce (saute onion, garlic andchillin in water, then add 125gblended fresh tomatoes). THURSDAYSnack6 rice crackers topped with150g blueberries Mexican stuffed capsicum: Sauteonion and garlic in water with SBNBBQ spices or mexican spices(cilantro, chili powder, oregano,cumin, cinnamon, cloves, anise).Remove from heat, combine with 2eggs and scoop into 125 ofcapsicum (pre-cooked in theairfryer or grill until slightly soft).Place the stuffed capsicums backin the grill or air fryer until eggcooks. Top with mexican dressing(lite mayo, cilantro and lime) andenjoy!

W E E K 0 1 .0 1 .W E E K 0 1 .Lunch DinnerMorning Water / Coffee / Herbal Tea1 apple Steak and roast veg: Dice 125gpumpkin, coarsely dice whiteonion, and combine both in abowl with SBN Sunday roastseasoning. Roast until soft on theinside and crispy on the outside.Serve with 100g grilled steak,sweet chilli garlic steak sauce(mix lite sweet chilli with mincedgarlic in a bowl), and an optionalside salad of lettuce, red onion,diced cucumber and approvedMarions dressing. FRIDAYSnack1 piece of sourdough topped withnatvia sugar free fruit spread100g mangoFish tacos: Fill your Lettuce cuptacts with 100g steamed fish ofchoice. Add slaw (125g cabbage,green onion, lite mayo, coconutaminos and parsley) andgarnish with fresh herbs andapproved sauces of choice. Lunch DinnerMorning Water / Coffee / Herbal Tea1 apple Bang Bang Shrimp Zoodles:Zucchini noodles (125g) with100g grilled shrimp, mixed withsauce (10g lite mayo, 10g sugar-free maple syrup, lite sweetchilli sauce, a dash of lime juice,siracha, garlic paste and chilli). SATURDAYSnack2 grissini sticksApricot chicken. First make thesauce: Cook onion and garlic inthe pan with water then blendwith 2 fresh apricots, sugar-free maple syrup, mustard,vegetable broth and water(add until desired texture isreached). Cook 100g chickenand green beans separatelywith your preferred cookingmethod. Combine with thesauce, and enjoy! Lunch DinnerMorning Water / Coffee / Herbal Tea2 mandarinSUNDAYSnack1 orange and 1 ryevita with natviasugar-free fruit spreadBroccoli and caramelised onionfrittata: Steam/grill/airfryer 125gbroccoli until slightly soft. Cook dicedonion in a pan with water and sugarfree maple syrup until caramelised.Blend/crush 1 ryevita until it looks like aflour, then combine with 2 eggs,broccoli, onion, herbs and spices totaste. Pour into a baking dish and cookon 180 until slightly firm. Asian Chicken Lettuce wrap: Sauteonion, garlic and ginger in the pan(in water), then add 100g chickenmince with 125g of finely dicedmushrooms. Stir in niulife coconutaminos, a dash of sugar-free maplesyrup, apple cider vinegar, andspring onions. Scoop the mixtureinto lettuce cups to serve. 9

0 2 .W E E K 0 2 .W E E K 0 2 .Lunch DinnerMorning Water / Coffee / Herbal Tea1 apple Mushroom Omelet: ‘Saute’ (inwater rather than oil) onion, garlicand 125g chopped mushroom. Add2 eggs and scramble or cook intoan omelet. Serve with lite sweetchilli sauce and/or sriracha. MONDAYSnack6 rice crackers topped with half amashed banana and cinnamon.Optional sugar-free caramel sauceFish pie: Steam 125g of pumpkin untilsoft, then remove from heat andmash with a dash of milk, salt andpepper. Sautee diced onion in thepan. Once slightly brown, add 100gwhite fish, garlic, Vegetable broth, anda dash of water until the fish is slightlycooked and the water has reduced.Spoon the fish mixture into a smallbaking dish and top with mashedpumpkin. Grill until golden on top,then serve and enjoy with an optionalside salad (Mixed lettuce, cucumber,onion, and your choice of approvedseasoning/ dressing). Lunch DinnerMorning Water / Coffee / Herbal Tea2 mandarins Teriyaki creamy tuna salad inlettuce cups: Combine 100gchicken with spring onion,garlic, lite mayo, Niulife teriyakisauce, sugar-free maple syrupand 125g chopped spinach.Serve in lettuce cups and enjoy! TUESDAYSnack1 orangeThai beef salad: Combine lettuce,sliced red onion, sliced cucumber,coriander, mint, and 125g of cherrytomatoes (chopped in half). Dresswith a combination of Nuilife fishsauce, chilli, garlic, ginger, asqueeze of lime juice, nuilifecoconut aminos, and a dash ofsugar-free maple syrup. Top with100g cooked beef strips (rawweight), and optional Thai basiland kaffir lime leaves. Lunch DinnerMorning Water / Coffee / Herbal TeaStrawberry smoothie: Blend150g frozen strawberries withwater and cinnamon. Egg and grilled tomatolettuce wraps: cook 2 eggsand layer into lettuce cupswith lite mayo, lite sweetchilli and sliced tomato. WEDNESDAYSnack1 orangeSteamed fish with chargrilledcapsicum and side salad: Steam100g of white fish of choice. Slice100g of capsicum cheeks andseason with SBN Supreme BBQ,then grill. For the side salad:combine lettuce, spring onionand cucumber then dress witha combination of sweet chillisauce, time juice and coconutaminos. 10

0 2 .WEEK 02.Detox nachos: Cut half a low-carb wrapinto corn chips & grill until crispy. Cookonion, garlic, and 100g turkey mince ina pan with water, SBN southern BBQblend, cumin, and a dash of coconutaminos. Layer your ‘corn chips’ on a bedof lettuce, then top with cooked minceand tomato salsa (combine 125gchopped tomatoes, red onion, choppedcucumber, coriander, choppedjalapeno, lime juice and salt). Top withfresh coriander, spring onion & Nandosperi peri sauce. Enjoy!Lunch DinnerMorning Water / Coffee / Herbal Tea100g mango Chicken sushi. Chop or grate 125g ofcauliflower florets until theyresemble rice. Cook gently in a panwith 1 teaspoon of vinegar, a fewdrops of stevia and a dash of salt.Cook 100g of chicken (raw weight,sliced into strips) in coconut aminos,garlic, ginger, and chilli. Spread yourcauliflower rice onto 1-2 sheets ofNori, then layer on chicken,cucumber, and mayo down themiddle. Roll up your Nori sheet (TIP:lay your nori over a tea towel to wrap,and wet the edge so it sticks) toresemble sushi. Slice in half & enjoy! THURSDAYSnack6 rice crackers with Natvia sugar freefruit spread and half a mashed banana Thai chilli, prawn broth. ‘Saute’onion, garlic, ginger & chilli in water.Add 100g prawns, 125g broccolini,thai herbs of choice (basil, bayleaves, lemongrass, etc.), vegetablebroth and water to the pan andsimmer until the broccolini softens.Add 1 serve of slendier noodles andcook until soft. Serve and enjoy! Lunch Dinner FRIDAYSnack1 piece of sourdough toast topped withnatvia suar free fruit spread and 1 gratedapple with cinnamonLunch DinnerMorning Water / Coffee / Herbal Tea150g watermelon Cauliflower shrimp risotto:Prepare the cauliflower rice bychopping/ gently processing 125gcauliflower florets until theyresemble rice. Simmer cauliflowerin the pan with a dash of wateruntil soft. Add salt, pepper, garlic,spring onion, parsley, a dash oflemon juice and 100g of shrimp(cooked as you please). SATURDAYSnack2 cruskits topped with 1/2 mashedbanana and optional approvedsugar-free chocolate sauceHerb and mayo baked salmonwith a side of sautee snow peas:Combine dill, coriander, parsley, adash of lime juice, apple cidervinegar and lite mayo. Spreadevenly over salmon fillet and bakeuntil cooked. For snow peas:sautee onion, garlic and 125g ofsnow peas in a dash of water. Topwith sriracha and /or sweet chillisauce.Lunch DinnerMorning Water / Coffee / Herbal TeaStrawberry smoothie: blend150g frozen strawberries withwater and cinnamon SUNDAYSnack1 piece of sourdough toast withcucumber slices and Nuilifeteriyaki sauce100g mango Omelet: ‘Saute’ (in water ratherthan oil) onion, garlic and 125gchopped capsicum. Add 2 eggsand scramble or cook into anomelet. Serve on a bed of lettucewith lite sweet chilli sauce.Morning Water / Coffee / Herbal TeaStrawberry smoothie: Blend 150gfrozen strawberries with cinnamon,water & avalanche chocolate powder. Sweet-savoury broccoli prawnstir fry: Slice 125g of freshbroccoli into matchsticks andcook in a pan with vegetablebroth or water until slightly soft.Add garlic paste, nuilife coconutaminos, and 1 spoon of sugar-free maple syrup. Add 100gprawns and cook for a fewminutes. Garnish with springonion, and enjoy!Stuffed mushroom: De-stem 125g ofmushrooms (flat or button) & grill for5 minutes, then pat dry excess water.Combine ½ cup cottage cheese withparsley, thyme, coriander, salt,pepper and spring onion. Spoon intothe mushroom and cook further untilslightly golden on top.11

0 3 .WEEK 03. 12Lunch DinnerMorning Water / Coffee / Herbal TeaStrawberry smoothie: blend 150gfrozen strawberries, 1 cucumber,a dash of sugar-free maple syrupand water. Steak with pumpkin mash: Steam125g diced pumpkin until soft. Mashwith a dash of milk, salt, pepper, andany additional herbs/spices of yourchoice. Serve with 100g grilled steakand a side salad (combine lettuce,diced cucumber, and red or springonion, with your choice of approvedMarion dressing)MONDAYSnack1 ryevita with sugar-free fruit spreadand 1 grated apple, topped with asprinkle of SBN Crumblicious orcinnamon. Broccoli cottage cheese bake:Steam 125g broccoli florets orbroccolini until slightly soft. Blend1 rveyita with ½ a cup of cottagecheese, then mix together withthe broccoli. Spoon into a smallbaking pan and cook until slightlygolden. Serve with an optionalapproved side salad Lunch Dinner Broccoli muffins: Steam 125g ofsmall broccoli florets until soft. In abowl, combine steamed broccoliwith diced spring onion, 2 eggs, 2crushed ryevita, garlic, and SBNPennybun salt. Pour into muffintins and bake until golden andfirm. Serve with a side salad oflettuce, cucumber, red onion, andyour choice of approvedseasoning/ dressing. TUESDAYSnackBaked caramel banana: 1/2 a banana(Sliced lengthways) drizzled with Natviasugar-free caramel sauce and bakeduntil slightly brown. Serve on 1 ryevita. Chilli mayo fish burgers: 100g steamedwhite fish layered with lettuce, 125g slicedtomato, and detox tzatziki (lite mayo,shredded and dried cucumber, a dash ofsoy milk, lemon juice, dill, mint, garlic &mustard). Serve in a lettuce 'bun’.Lunch DinnerMorning Water / Coffee / Herbal Tea1 pear Cream of Mushroom soup: Sauteeonion, garlic, and 125g mushroomsin water. Add vegetable stock, ½cup ricotta cheese, thyme, blackpepper, parsley and vegetablestock. Blend with a stick blenderuntil smooth. Serve with 1 slice ofsourdoughWEDNESDAYSnackStrawberry smoothie: blend150g frozen strawberries, 1cucumber, a dash of sugar freemaple syrup and water. Slendier spaghetti bolognese:‘saute’ onion, garlic and 100g beefmince in water, then add 125gfinely diced/blended tomatoes orcherry tomatoes. Allow to cook onlow with SBN Sunday RoastSeasoning or herbs of choice (e.g.oregano, basil, coriander, bayleaves etc.)Lunch DinnerMorning Water / Coffee / Herbal Tea100g mango THURSDAYSnackCaramel banana smoothie: blendhalf a frozen banana, a dash ofNatvia sugar-free caramel sauce,sugar-free maple syrup and water. BBQ chicken ‘Pizza’: Cook 25g oflow-carb wrap until slightly crispy.Top with tomato sauce (blend,cook, and reduce 125g of freshtomatoes with SBN Sunday RoastSeasoning & a dash of low sugartomato sauce), 100g chicken(cooked as pleased), onion &Nuilife BBQ sauce. Morning Water / Coffee / Herbal Tea1 orangeOkonomiyaki (Japanese pancake): Blend 1Ryvita (until it resembles flour/ meal) andwhisk in a bowl with 2 eggs, salt andpepper. Mix in ginger, diced red onion,spring onion and 125g chopped cabbage.Form into the shape of a pancake andbake in a small cake dish and cook in anon-stick pan (lined with baking paper)until brown and cooked through. Top withOkonomiyaki sauce (Lite mayo, coconutaminos and sugar-free maple syrup), andserve with an optional side salad (lettuce,cucumber, onion, approved savouryseasoning of choice). Enjoy!

0 3 .WEEK 03.W E E K 0 3 .13Lunch DinnerMorning Zucchini slice: 125g of gratedzucchini (patted completelydry) mixed with 2 eggs, springonion and herbs/spices totaste. Pour into a baking dishand cook until slightly firm.Serve with 15g lite sweet chillisauce and lettuce. FRIDAYSnack2 ryevita with natvia sugar freefruit spreadCreamy chicken and apple salad:combine 100g chicken with 125gfinely diced celery, 1 grated apple,spring onion, lemon juice, dicedcucumber and lite mayo. Serveon a bed of lettuce. Lunch DinnerMorning Water / Coffee / Herbal Tea1 kiwi fruit Salmon and roast veg: Dice 125gpumpkin and coarsely dice/slicewhite onion. Combine in a bowl withSBN Sunday roast seasoning, thenroast until soft on the inside andcrispy on the outside. Serve with 100ggrilled salmon, dill dijonnaise(combine lite mayo, dill, mustard, anda dash of lemon juice), and anoptional approved side salad. SATURDAYSnack100g mango Mexican burritos: Combine Blackbeans (100g rinsed), cauliflowerrice (125g of fleurettes, choppedinto a rice texture and lightlycooked in coconut aminos and adash of water), and cumin/natural Mexican spices. Layerinto a low-carb wrap (25g) withadditional lettuce, cucumber andred onion, and top with sweetchilli sauce. DinnerMorning Water / Coffee / Herbal Tea1 pear. SUNDAYSnack2 mandarinsPumpkin soup with sourdough.Steam, grill or boil 125g pumpkinand 100g sweet potato. Sauteeonion and garlic in water, thencombine with roast veg, vegetablestock and water. Blend until desiredconsistency is reached, serve with apiece of sourdough, and enjoy! Water / Coffee / Herbal Tea1 pearLunch Turkey slaw burgers: Mix 100g leanturkey mince with lite sweet chilli,coconut aminos, garlic, ginger,spring onion and coriander. Forminto patties and grill until cookedLayer into a lettuce ‘bun’ and topwith slaw: 125g finely sliced cabbageand red onion mixed with lite mayoand coconut aminos. Add optionalsavoury seasoning of choice.

0 4 .WEEK 04. Lunch DinnerMorning Water / Coffee / Herbal TeaStrawberry smoothie:blend 150g frozenstrawberries, 1 cucumber,a dash of sugar-freemaple syrup and water. MONDAYSnack2 mandarinChicken and CaramelisedOnion Pizza: Cook a low-carb wrap (25g) until slightlycrispy. Top with tomatosauce (blend, cook andreduce 125g of freshtomatoes with SBN SundayRoast Seasoning), 100gchicken, caramelised onion(cooked in sugar-free maplesyrup) and Nuilife teriyakisauce. Dinner TUESDAYSnackCucumber and watermelon'sandwich': slice sourdough in half & fill with thinly sliced watermelon(150g), cucumber, lite mayo & saltCreamy prawn pasta: In a pot,combine a dash of milk (up to50ml per day), 250ml bone broth,125g chopped broccoli, dicedonion, chilli flakes, garlic & salt.Cook on medium until the broccolisoftens. Remove half the broccoli &set aside in a bowl. Pour the rest ofthe pot contents into a blenderand process until smooth. Mix with1 serving of slendier pasta, theremainder of your cooked broccoli,and 100g grilled prawns. Enjoy! DinnerMorning Water / Coffee / Herbal TeaStrawberry smoothie: 150g frozenstrawberries, cucumber, a dash ofsugar-free maple syrup, & water. WEDNESDAYSnackBaked caramel banana: Half a banana(Sliced lengthways) drizzled with Natviasugar-free caramel sauce and baked untilslightly brownFish with Zucchini ‘fries’: Slice 125g ofzucchini into chips, coat with SBNChicken salt, then cook in the grill. Servewith 100g steamed white fish, and anoptional side salad: lettuce, cucumber,red onion & approved dressing.Lunch DinnerMorning Water / Coffee / TeaApple slices å cinnamonCurry: Combine roastPumpkin (125g) & chickpeas(100g drained from the tin)with onion, vegetable stock,herbs, spices, and wateruntil desired texture isreached. FRIDAY (day 26)SnackChoc banana toast: 1 pieceof sourdough toast withhalf a sliced banana andnatvia sugar free chocolatesauceGreen Bean-Pea Saladwith ‘Ranch’ Dressing:Combine 250g steamedand cooled green beans(steamed) and 200g peaswith lettuce, slicedcucumber and springonion. Top with ‘ranch’dressing (50ml oat milk,15g lite mayonnaise, chives,dill, garlic powder, onionpowder and black pepper)and enjoy! Morning Water / Coffee / Herbal Tea1 orange Lunch DinnerMorning Water / Coffee / Tea100g mango THURSDAYSnack6 rice crackers topped with1 grated apple & cinnamonSweet Potato LettuceWraps: drizzle a dash ofcoconut aminos over 100gof sweet potato and 125g ofcauliflower, then cook inthe airfryer. Scoop intolettuce wraps and top withspring onion, freshcoriander, and lite sweetchilli sauce. Sweet potato bruschetta:Grill 100g sweet potato(thinly sliced like bread) andtop with tomato mix- lightlysautee 125g of cherrytomatoes in water withgarlic, then combine withbasil, chilli flakes, diced redonion, and a dash of nuilifecoconut aminos or nuilifecoconut vinegar.Mushroom risotto: Sautee(in water or vegetablebroth) onion, garlic, parsley,SBN Pennybun salt and125g mushroom. Mix into100g cooked brown rice(cooked in water orvegetable broth), and enjoy!Lunch Curried egg salad lettuce cupswith zucchini chips: Combinechopped red onion, spring onion,lite mayo, and SBN Durban currywith 2 eggs (boiled or scrambled)and serve in lettuce wraps.Zucchini chips: thinly slice thezucchini, then combine with SBNChicken Salt. Cook in thegrill/oven/air fryer. Enjoy!Lunch Beef pies with pumpkin mash: Cookdiced onion, shallots, & 100g beef mincein a pan with garlic, thyme, mustard, BBQCoconut aminos & a dash of water. Oncebrown, add a handful of shredded lettuceand cook until slightly soft. Boil 125g ofpumpkin until soft, then drain and mashwith salt, pepper and a dash of milk(optional). Fold 2x quarter low-carb wrapsinto 2 muffin tins to make ‘pie bases’.Place in the oven/grill until they firm.Scoop the beef mixture into the ‘piebases’, then top with mash pumpkin.Place back in the oven/grill for a fewminutes until it browns on top. Enjoy!

EXTRA TIPS 15Stay stocked up on your staple foods - garlic, onion, favourite herbs & spices(parsley, basil, chives, dill, spring onion, chilli flakes, coriander, curry powder,turmeric, etc.), Rice Crackers, Grissini Sticks, Ryvita or Cruskits, Braggs Aimnosand the Niulife Sauces.Salt, pepper, herbs, and seasonings are all suggestions- feel free to flavouryour meals as you wish.You can add onion to any meal.Add broth to any meal to make a warming soup (either homemade or youcan use the NutraOrganics BoneBroths available online).Continue to drink 2. 5 -3L of water per day & drink tea liberally.Boost your results with a Cali Kicker every day(recipe is in your guide).Remember to drink your Formula Z every night.If any foods on the plan are unavailable or unobtainable, please replace themwith a suitable alternative of your own choosing- remember, you're in control! Continue taking any vitamins as usual.For more tips, information and support, visit our blog, FAQ page and PrivateFB Group SBN FAQ pageSBN Blog SBN Private FB Group

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