THE DOCTOR'S MEAL PLAN

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THE DOCTOR'S MEAL PLAN

     

 

How are you tracking with Elle Macpherson's 4 week body reboot? Not only did Dr. Laubscher create a simple, safe and healthy body countdown but a meal plan to nourish and help you lighten up.        

Day One

Breakfast - wellness smoothie bowl

You'll need

  • 400ml Almond milk
  • 1/2 Frozen banana
  • Berries
  • Kale
  • 1 Scoop of SUPER ELIXIR Nourishing Protein
  • 2 Tsp of SUPER ELIXIR Alkalising Greens
     To make 

    Combine all ingredients in a blender. Enjoy as a smoothie or in a smoothie bowl and top with your favourites. 

    lunch - simple hoisin glazed salmon 

    You'll need

    • ½ cup low sodium soy sauce
    • ½ cup water
    • ¼ cup hoisin sauce
    • 2-3 cloves garlic
    • 1 1-inch piece fresh ginger
    • 2 tablespoons honey
    • 2 limes
    • 1 lb. salmon - wild caught if you have access to it
    • 1 tablespoon sesame oil
    • sesame seeds for topping


    To make
    To make the hoisin glaze, puree the soy sauce, water, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from heat.

    Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I'd recommend nonstick) and arrange the salmon in the pan. Brush the salmon with the a thin layer of glaze, reserving the rest of the glaze for later. Bake for 15 minutes; remove from oven, brush with glaze again, and bake for another 15 minutes. When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. 

    Serve with a simple salad (kale, spinach, carrots, edamame, cilantro and peanuts).

    Source: Pinch of Yum

     

    dinner - grilled chicken and watercress salad with tahini and watercress dressing


    You'll need

    • 4 x 200g chicken breast fillets, trimmed
    • 1 tablespoon extra virgin olive oil
    • sea salt and cracked black pepper
    • 4 cups (60g) watercress sprigs
    • 1 avocado, sliced
    • 400g can chickpeas (garbanzos), drained and rinsed
    • 1 bunch watermelon radishes, thinly sliced
    • 2 Lebanese cucumbers, thinly sliced lengthways
    • ¼ cup (35g) toasted pistachios, chopped
    • tahini and watercress dressing
    • ¼ cup (70g) natural Greek-style (thick) yoghurt
    • ¼ cup (60ml) water
    • 2 cups (30g) watercress sprigs
    • ½ cup mint leaves
    • 2 tablespoons tahini
    • 1 tablespoon lemon juice

    To make
    To make the tahini and watercress dressing, place the yoghurt, water, watercress, mint, tahini and lemon juice in a small food processor and process until smooth. Set aside.

    Preheat a char-grill pan over high heat. Brush the chicken with the oil, sprinkle with salt and pepper and cook for 4–5 minutes each side or until cooked through. Remove from the heat and thinly slice.

    Place the watercress, avocado, chickpeas, radish, cucumber and chicken in a large bowl and toss to combine. Divide the salad between 4 bowls, top with the pistachio, drizzle with the dressing and sprinkle with pepper to serve.

    Source: Donna Hay.

     

    Day Two

    ​

    breakfast - poached eggs on toast 

    You'll need

    • 2 free range organic eggs
    • 1 slice of spelt or gluten free toast 
    • 1/2 avocado 
    • large handful of spinach and quartered heirloom tomatoes for serving

    To make

    Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).

    While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Serve with spinach and fresh quartered heirloom tomatoes.

    Source: Pinch of Yum

    lunch - RAW SLAW WITH SASHIMI

    You'll need

    • 2 large carrots
    • 4 heirloom carrots
    • 3 mixed beetroots (we used purple, yellow and Chioggia), thinly sliced using a mandoline, leaves reserved
    • 1/3 red cabbage, finely shredded
    • 1 green apple, cut into matchsticks
    • 1 avocado, quartered lengthways
    • 2 x 180g sashimi-grade salmon or ocean trout fillets, pin-boned
    • 1 tbs black sesame seeds

    To make

    Grate the large carrots on an angle into long, thin strips. Using a mandoline, cut heirloom carrots lengthways into thin strips. Place on a platter with beetroot, beetroot leaves, cabbage, apple and avocado.

    Thinly slice fish lengthways and place on individual serving plates. Scatter sesame seeds over salad, drizzle white wine vinegar, lime juice and over salad and sashimi, and serve.

    Adapted from: Delicious

    dinner - wellness smoothie bowl

    You'll need

    • 400ml Almond milk
    • 1/2 Frozen banana
    • Berries
    • Kale
    • 1 Scoop of SUPER ELIXIR Nourishing Protein
    • 2 Tsp of SUPER ELIXIR Alkalising Greens

    To make 

    Combine all ingredients in a blender. Enjoy as a smoothie or in a smoothie bowl and top with your favourites.

     

    ELLE TAKES MANHATTAN

    Elle Macpherson heading out the door for Extra TV in NYC today to talk all things body reboot and why she founded our premium Australian wellness company. 

    For all the behind the scenes pics, follow Elle and SUPERELIXIR on Instagram.