Here is a short video with a small selection of people who have achieved both physical and lifestyle change with DNPT through a combination of effective planning, exciting sessions and our proven influential process of helping to implement healthier food and exercises choices.

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Serves 4

Ingredients

1 tbsp olive oil

600g chicken breasts, chopped into large pieces

250ml crème fraiche

175g sun-dried tomato pesto

500g butternut squash ribbons/noodles

4 handfuls spinach

40g pitted black olives

30g grated cheese

Fresh or dried Italian herbs

Salt and pepper to season

Method:

1. Heat olive oil in a large frying pan and add the chicken pieces. Cook for 3-4 minutes on each side so that the chicken is browned. The set aside.
2. Add the crème fraiche and pesto to the frying pan and cook for 2-3 minutes on a medium heat.
3. Then add the chicken back to the pan, season with salt and pepper and cook for 5-10 minutes or until the chicken is cooked through.
4. When the chicken is nearly cooked, cover the squash noodles with boiling water, cover and leave to stand for 4-5 minutes.
5. Add the spinach for the last minute.
6. Serve the pesto chicken with the squash noodles and garnish with grated cheese, olives and fresh or dried herbs.
7. Enjoy!

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Ingredients:

120g oats

1 tbsp chia seeds

35g ground flaxseed

30g cooked, mashed pumpkin (you can use butternut squash too)

65g sliced almonds

4 chopped dates

2 tbsp honey or maple syrup

100g unsalted nut butter (almond or cashew work well)

1 tsp ground cinnamon

2 tsp mixed spice

25g crushed cornflakes or rice krispies

Method:

1. Preheat oven to 170 degrees C and line a baking tray.
2. Spread the oats, chia, flax and almonds onto the baking tray and bake for 9-10 minutes – mixing half-way through.
3. While this is baking, mix the honey or maple syrup, nut butter and spices in a small pan on a low heat. Mix for 2-3 minutes until softened and combined.
4. Then reduce the oven to 150 degrees C and mix the baked oat mixture with the honey/maple mixture and add the dates and cornflakes or rice krispies. Mix well.
5. Line a baking tray approx. 20 x 30 cm and spread the mixture into the tray.
6. Bake for 15-20 minutes and then cool before cutting.
7. Keep in a container in the fridge for up to 6 days. Enjoy!

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Makes 12-14 energy balls

Ingredients:

120g oats

1 tbsp chia seeds

35g ground flaxseed

100g unsalted nut butter (almond or cashew work well)

60g cooked, mashed pumpkin (you can use butternut squash too)

2 tbsp honey

1 tsp vanilla extract

1 tsp ground cinnamon

2 tsp mixed spice

20-30g small, dark chocolate chips (optional)

Method:

1. Blend together the oats, chia, flax and spices for 5 seconds. You can also mix ingredients with a spoon if you prefer the oats to remain whole.
2. Add the honey, pumpkin, vanilla and nut butter and blend for 5 more seconds.
3. Mix in the chocolate chips (if you are using them).
4. Roll the mixture into balls and keep in a container in the fridge for up to 6 days.
5. Enjoy!

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