Weight Loss

 Krystle Wyatt knows that family comes first; that’s why she’s decided to make her health a priority.       In early 2013, my mother passed away suddenly. Seven months later, I discovered I was pregnant with my first child. During my pregnancy, I was still dealing with the loss of my mother and didn’t focus on healthy eating at all and gained 35 kg. My son was born over 13 weeks premature and with a health condition that saw us in hospital for 166 days, two major operations, countless procedures and him enduring things that no child should have to. I began working out as a means of stress relief during my son’s time in hospital. Training has been a godsend in terms of my emotional, mental and physical health while going through an immense period of stress. I am incredibly passionate about the mental and emotional benefits training provides. As time continued on, my focus shifted to keeping myself as fit and healthy as I could for my son; to be a better mother and ens...

 The holiday season is here so maintain your physique with these allergy-friendly, vegan and low in fat and sugar treats.   What you'll need - makes 13 Cupcakes/doughnuts 1 cup brown rice flour 1 cup oat flour 2 tsp baking powder ½ tsp salt 241 g (1 cup and 1 tbsp) yoghurt** 1 ¼ cups unsweetened vanilla almond milk 2 tsp vanilla paste 1 tsp butter flavour 1 tsp stevia extract 1 tsp almond flavour Sugar-free rainbow sprinkles Vanilla bean frosting 100 g (1 cup) powdered erythritol 60g (5 tbsp) homemade vanilla sugar, powdered in a food processor ¾ tbsp unsweetened vanilla almond milk Vanilla Sugar* (make 1 week before) 4 cups granulated erythritol 3 vanilla beans What You’ll do Cupcakes/Doughnuts Preheat oven to 180°C and line 13 cupcake tins with paper or parchment liners or spray doughnut pans with cooking spray. In a small bowl, whisk the brown rice flour, oat flour, baking powder, baking soda and salt. In a large bowl, whisk the yoghurt, almond milk, vanilla, butter flavou...

 For 30-year-old fitness model, Emily Skye , it used to be about getting skinny and slaving away on the cardio machines. It then became all about nourishing her body to becoming strong, working out and becoming healthy. Her food philosophy Don’t diet – instead just make clean eating part of your lifestyle. Learn as much as you can about healthy food and find foods that you really enjoy eating so that your diet changes are easier to stick to. Keep it interesting by experimenting. The ‘before’ diet I didn’t eat anywhere near as much food as I should have and my choices were either super rigid – with lots of bland, steamed food or I made unhealthy choices such as junk food, takeaway and deep-fried food. The turning point For years I struggled with depression and insecurities that stemmed in part from my school years where I was teased and criticised for having “big eyes”, being skinny, quiet, athletic or different. Six years ago I decided I was tired of never feeling good about myself...

  With chocolate ganache engineered from nourishing avocado and a host of wholefood ingredients, these dairy- and gluten-free Superberry Choc Tarts are a clean twist on Christmas dessert. What you’ll need (makes 6) 2 cups (200 g) desiccated coconut 1 cup (150 g) raw almonds 14 pitted medjool dates 1⁄3 cup (65 g) coconut oil Pinch of salt Chocolate Ganache 2 avocados ½ cup (60 g) cacao powder ½ cup (125 ml) pure maple syrup 4 pitted medjool dates 1 tbsp maca powder 1 tsp vanilla extract Toppings 1 ½ cups (180 g) raspberries 2 tbsp chia seeds 2 pitted medjool dates 1 tbsp beetroot powder 1 tbsp acai berry powder What you'll do Put coconut, almonds, dates, coconut oil, dates and salt in a food processor. Process well until combined. Firmly press mixture onto base and sides of six small tart tins. Place in fridge to set. To make the topping, blend raspberries, chia seeds and dates in a high-powered blender until smooth. Pour the mixture into a bowl and stir through beetroot powder ...

  Post-morning workout feeds have never looked so good. The cheat: Banana protein ice cream with coconut, almonds and honey drizzle. The 'grammer: @fitfoodfash What you’ll need 2 cups low-fat coconut milk (or coconut cream) 2 ripe bananas 2 scoops vanilla protein (we used whey) 1/2 cup plain yoghurt 2 tbsp manuka honey Cinnamon (optional) What you’ll do In a blender, blend coconut milk, bananas, protein, yoghurt, honey and cinnamon if you wish. Mix in 1/2 cup of chopped walnuts (optional). Tip into iceblock trays or a large container and freeze. If using iceblock trays, you can eat straight from frozen. If using an ice cream container, you may need to remove from freezer 10 to 30 minutes before eating so it’s soft enough scoop out. Serve with extra honey and nuts. The WH&F test kitchen tricked this up with almonds and sultanas. Try mixed dried fruit for a festive twist. Mason jars lend a sense of occasion to Christmas dessert too.   {nomultithumb}   Read more ...

Want to win an Natural Raw C  prize pack, worth $100? We have 5 to give away! Natural Raw C products are not made from concentrate and are GMO and preservative free. Containing electrolytes, calcium, magnesium, phosphorus, sodium and potassium all in its most natural form, each product is a healthy substitute to everyday sugar-filled drinks.   Natural Raw C with Protein Natural Raw C with Protein is made up of coconut water, pea protein, cacao and vanilla, and uses only 100 per cent natural ingredients to better the health and wellbeing of consumers. With 20 grams of protein, this is the world’s very first dairy free, protein packed coconut water of its kind. It’s the perfect pre or post gym partner as we move into the summer months or for those who want a natural protein hit on the go. Natural Raw C with Energy Natural Raw C with Energy includes coconut water, guarana, acai, coconut nectar and natural flavouring to give Aussies that much needed natural energy boost to keep th...