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.

Facebook

Twitter

Linkedin

Pinterest

Enjoy a smaller bowl for a starter or a larger bowl with grilled salmon and a slice of sourdough bread as a main dish.

Ingredients: (serves 3 as a main course)

3 salmon steaks – buy cooked or grill to serve

3 large tomatoes

1 red or orange pepper

½ cucumber (approx. 4 inches), roughly chopped

½ a red onion, roughly chopped

1 large clove garlic

Tabasco (to taste)

2 tbsp red wine or sherry vinegar

2 tbsp olive oil

Small handful fresh basil leaves

Water to adjust consistency

Seasoning

Sourdough bread

Method:

1. Cut tomatoes and scoop out the inside, then chop roughly.
2. Put aside little bit of chopped tomato, onion, cucumber and basil to garnish.
3. Blend the tomatoes, cucumber, garlic, pepper, onion and a little of the basil until smooth.
4. Add the tabasco, seasoning, vinegar and olive and mix by hand.
5. Chill for 30-60 minutes.
6. Serve the chilled gazpacho with the freshly grilled or chilled salmon and a slice of lightly toasted sourdough bread.
7. Enjoy!

Facebook

Twitter

Linkedin

Pinterest

Ingredients (serves 4)

• 8 eggs
• 2 teaspoons olive oil
• 1 red onion, finely sliced
• 2 cloves garlic, crushed
• 16 cherry tomatoes, chopped in half
• 1 pepper, chopped
• small handful pitted black olives
• 100g feta cheese
• Wholemeal pitta bread

Method

1. Turn on the grill to heat up at a medium heat.
2. Whisk the eggs in a large bowl.
3. Heat the oil in a frying pan, then lightly fry the onion and garlic for a few minutes until the onion becomes transparent.
4. Add the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
5. Turn the heat down to medium and pour in the eggs.
6. Cook the eggs in the pan, stirring them gently as they begin to set.
7. Scatter over the feta, then place the pan under the grill for 5 mins or until omelette is ready.
8. Serve with a wholemeal pitta bread.
9. Enjoy!

Facebook

Twitter

Linkedin

Pinterest

Ingredients

4 very ripe bananas

100g Greek yogurt (which contains 10% protein compared to plain yogurt – 3-5% protein)

Method

1. Peel and chop the bananas into rough chunks or slices. Place in a freezer-proof container (or freezer bag) and freeze for at least 8 hrs or overnight.
2. When completely solid, put in a food processor with the Greek yogurt and blitz on a high speed for 1-2 mins. When ready, the mixture should be creamy and almost mousse-like. 

Serve immediately as a soft-serve ice cream. Or, for a firmer texture, transfer to an ice-cream machine OR a freezer-proof container, cover and return to the freezer for at least 1-2 hrs to create a more scoopable ice cream.

Facebook

Twitter

Linkedin

Pinterest